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Everything posted by nabtastic

  1. Reuse Glass Bottles?

    I've been asked this several times and I keep shutting it down because I don't want to deal with removing the labels and I feel like there will be a lot of paperwork involved but... Is anybody reusing their packaging, i.e. glass bottles? This would only be for a few accounts that are concerned with it but I feel like the savings in packaging would be out-weighed by the cost in labor hours. Anyway, if anybody has information about this or can link me to a thread (searched but didn't find anything) I'd be grateful.
  2. Cleaning Copper Still

    Agreed. I run about 1#/gallon at 140F and cycle through my plates and head. Normally takes a couple 10 minute cycles (about 25 minutes per area total) Mostly do it in rotating cycles because the CIP pump moves too much gallonage for the return line to keep up.
  3. Leuconostoc

    Has anybody had definitive experience with Leuconostoc? i'm reading "introduction to sugarcane techonology" and it references Leuconostoc as a common infection that causes a slime or jelly-like build up. It's in the family with Lacto.
  4. Cleaning Copper Still

    depends how bad it is. I use PBW when the copper parts are really worse for the wear, but generally use a strong mix of citric acid keeps the copper clean. If your pot is copper, I'd guess you have to use PBW (we have a stainless pot with copper in the vapor pathway) but like the other's said, be careful with caustic on copper.
  5. Boiled linseed oil for oak barrels

    What is too high? 5%? 10? 15%? We are in a hit humid environment and routinely hit 12-17% loss. Idk about linseed but parafin works pretty good. Without further data I'd have to venture it's better and easier to change your barreling environment than the barrels themselves.
  6. spirit scales

    Don't you also need a permanently attached gauging method for spirit tanks over 60 wine gallons (load cells)?
  7. RSC/AFM boxes

    I'm requesting a quote for a cases (our bottles are bulk packed from the factory) and the rep asked if we wanted RSC (regular slotted containers) or AFM (all folds meet). I think the standard is RSC but this is a question I've literally never came across before. Any thoughts? For the record, the quote is coming from the bottle supplier (Saver) so they are fully aware of bottle dimensions and durability. cheers
  8. Clarifying Bitters

    try the superjet first. it's available on amazon and you can get small qty of pads to see if it solves the issues. TCW is a great place for inline filters too - maybe MichaelTCW (I think that's his tag) should be able to help too.
  9. Running a seamless glass lab still

    definitely follow Meerkat's advice and follow the TTB video verbatim. As for the sugar, soak it in PBW or whatever caustic you prefer, in hot water. it'll come off. Also, use boiling beads and a kjeldahl bulb - idk if those are specified in the video. You absolutely need an accurate water bath and, since you're new, I recommend running several distillations from the same batch to make sure your technique is right. You should get the same result on each attempt. Also make sure your equipment is clean, fresh, and dry. I keep several lab stills on hand for this purpose.
  10. TIB Bottles?

    The DSP that is removing a bonded product from a bonded area is responsible for FET (and likely SET). DSP A should be contracted to bottled spirits on behalf of DSP B. DSP B should get a bottling line or establish a "dba". Yes, you can transfer in bond but I believe the only practical scenario would be for export when you transfer finished goods to a bonded warehouse for export... other than that, you should consult a lawyer versed because you're in a dicey area that I doubt many people could offer sound legal advice via a forum. Sorry if that sounded salty - I blame the tequila.
  11. Clarifying Bitters

    After maceration, rack and filter with a coarse (10, 20, 50 micron depending on solid load), allow the spirit to rest for several days (highly dependent on your recipe). I'd suggest starting at 2 weeks and work your way down bc re-filtering a finished product is a PITA . If you have the ability to cold crash (drop the temperature of the liquid but not necessarily chill filtering which tends to be even lower temp), do so. Rack the liquid and filter through pads (some need to be soaked in citric acid before use). I'm assuming this is a smaller batch so you could try using a buon vino super jet ($300) before graduating to a bigger plate n frame ($3000). Let it rest, do your final proof reduction and filter again. Use an inline (cartridge) filter on your way to bottling. If you aren't filtering to at least 5 micron you'll have issues. There's a difference between nominal and absolute rated filters as well - look out for that. Another option is to frost your bottle and explain that sedimentation exists because your product wasn't born in a lab... unfortunately though, customers are still scared by this - thanks corporate America.
  12. How Much Does/Did Your Glass Cost You?

    Haha Touche.. I didnt even notice the first link. Thanks,
  13. How Much Does/Did Your Glass Cost You?

    Dave, who are you bonded through? We've been letting Tiger handle it w a $500 bond and we always have added fees..but we currently only import drinking glasses, not bottles.
  14. Case Art

    Yes there are several required info on the case. You should have a UPC for the case that is separate from the individual bottle, bottle size and qty, proof, etc. i think it's listed in the CFR under "packaging" but I'd bet there are several threads on here with specific info needed... basically, if it's required on your label, put it on the case (rule of thumb, not rule of law) If you buy your bottles pre-cased, inquire with your supplier to see what their costs are for custom bottles. If you purchase bulk you options are open for case suppliers (they're everywhere)
  15. stormtrooper 750ml - who makes it?

    clearwater - how's your lawyer status? I can't imagine the LucasFilm/Disney folks letting this slide commercially... but if you pull it off I'll buy a case of finished goods from you!!
  16. How Much Does/Did Your Glass Cost You?

    pavisa - did I understand you that you provide a custom bottle for 10K with a MOQ of 5000? we pay between $3-4 depending on bottle size and this includes shipping - but we're on an island so mainland is a lot cheaper. Back in KY we had off-the-shelf bottles that were $1.50 including shipping but they were warehoused a few hours drive away from us, not a few weeks on a boat. FinishedRye - it'll kill your cash flow but pay attention to pricing tiers. As for international orders, remember that you'll need a customs bond, import duties, etc that can significantly add to the cost of your bottles (at least in our dealings with China)
  17. Semi-automatic Bench line for distillery

    Do you have video of the square bottle labeling? Can we send some of our bottles and labels to see how your machine works with them?
  18. Proofing barrel and bottle filling

    We use TCW 4 bottle filler with an inline filter
  19. Flow Meters

    Silk - you have an option for scales in the $500 range? We have Arlyn scales and they are not very accurate despite the $2k paid for them.
  20. Reuse Glass Bottles?

    It's highly likely that your labels will be damaged in some manner so you must completely remove and replace. I do not know of any labels, aside from decorated glass, that will survive customers, in bound/outbound shipping, and repacking. Also, many of us produce more than one spirit type/class. Your label is connected to your formula. It's probably better to send the bottles to recycling and start fresh.
  21. Prepair for the FALLOUT!!!

    ^ who would've thought the peeps already smoking and drinking would still do it when legal There's actually been some "joint" ventures with marijuana infused alcohol already. I suspect that will be a big play ground for whoever tackles it properly.
  22. fermentation

    Not necessarily rookie, just preference. Bourbon gets boiled before adding niaked barley/enzymes to burst starch grains. Your water should definitely be filtered - but especially if it isn't coming from a municipal supply (since you're in the capital I assume this is "tap water"?) High concentrations of minerals will most likely have a negative effect on fermentation/viviability (rates vary depending on minerals). Since you've had better ferments, I'm guessing the biggest impact will be on fermentation temperatures. My opinion (humbly) is to run the wash into multiple small batches and try a variety of yeast simultaneously to see which is best suited for your environment. This will also give a better indication if it's a biological or wort composition issue(s). Ps you can try an iodine starch test to see if there are large amounts of starch remaining but will not indicate if its non-fermentable dextrines... PSS... You like an extra hand down there? I think I've got a passport laying around here somewhere
  23. fermentation

    I don't understand the need to boil the mash when you're making a malted mash. If you have a stuck ferment it is better to rack and repitch than trying to agitate it. However, I'd probably run the wash and start over to limit spoilage and see if the problem is repeatable. Ec1118 can survive really low pH (3-4) but it will ferment very slowly (regardless of yeast strain). Yes your ferm is too cool - try upper 60's to start and don't cool if you can't keep the ferment over 65F. My question for you: have you had successful fermentations before with another type of yeast? The issue may not be the yeast but available sugars, pH, or excessive/deficient minerals (from your water).
  24. Can we ship bottles to customers?

    If that needed to be true, Jefferson's wouldn't have an "Ocean Aged" whiskey.
  25. Wanted to Buy: Sherry Barrels

    Rocky Mountain imports them and ships from VA so it shouldn't be too hard.