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JustAndy last won the day on August 16

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  1. Different Use For Reverse Osmosis Filter

    That is interesting, what I tasted was 177 proof neutral grape spirit for fortifying wine, so a different objective. What is the abv of the permeate you get?
  2. Different Use For Reverse Osmosis Filter

    Something conceptually similar is used in the wine world, basically the permeate is mostly water, alcohol, and some acids and all other components of the wine/wash are left behind. The permeate is then distilling or disposed of. I've had distillate produced in this process and it has very little character but I am sure is useful for things. http://www.vinovation.com/alcadjustment.htm http://www.winespectator.com/drvinny/show/id/5360 http://www.vinovation.com/custequip.htm but the systems are designed to remove alcohol, rather than remove water. Alcohol is larger than water so maybe it is possible to alter the equipment to target water removal rather than water + alcohol.
  3. Prepair for the FALLOUT!!!

    I feel like the wine buyouts are quite different, as even non-viable or hobbyist wineries may possess valuable vineyards/plantable acreage which larger entities want to gobble up (they aren't making much more land...) Distilleries will be much more likely to simply go out of business, as unless they can find someone that wants a turn-key operation there isn't a larger company that will be interested in their brand or assets.
  4. Help: Ferment stalled

    I am understanding correctly that this is the first batch you are using backset with? 29 brix is high, even if you think 7 brix of that is unfermentable the density of the wash is very high and the yeast might be experiencing too much osmotic stress. If you have been using backset for several generations, it's also possible that you have accumulated yeast-toxic levels of salts/minerals etc.
  5. Wine cap style crimper

    Not sure what a wine cap is, if you are looking for something to apply screw-top style closures to bottles look for an ROPP (roll-on pilfer proof) machine. If you are looking for a bottle cap similar to what's used for beer look for a crown capper
  6. Transfer in bond to Winery

    My understanding is that wineries can only use spirit from the same fruit type as the beverage being fortified. As they are not allowed to brew beer, they can't use grain neutral to fortify anything. If their license lets them make fermented cane sugar soda (which I understand it does) they could use cane neutral? Should probably ask the ttb agent. FallIng Rock, perhpas the GNS is grape neutral spirit? https://www.ecfr.gov/cgi-bin/text-idx?SID=970a668ad1fa42555e7331f81c0e366d&node=27: "The proprietor of a bonded wine premises may withdraw and receive spirits without payment of tax from the bonded premises of a distilled spirits plant for uses as are authorized in this part. Wine spirits produced in the United States may be added to natural wine on bonded wine premises if both the wine and the spirits are produced from the same kind of fruit. In the case of natural still wine or natural still hard cider, wine spirits may be added in any State only to wine produced by fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits may be added (whether or not wine spirits were previously added) only if the wine contains not more than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be received, stored and used on bonded wine premises only for the production of nonbeverage wine and nonbeverage wine products. Wooden storage tanks used for the addition of spirits may be used for the baking of wine."
  7. Specific Gravity Hydrometers

    Sorry, I misunderstood your question. That's news to me if true, no place I've ever worked had them. If we did have them, they would be pretty useless for measuring the abv of our bourbon, rye, or fruit mashes.
  8. Specific Gravity Hydrometers

    You need a full set to test the strength of your spirits off the still, at barreling strength, and bottling strength. If you produce liqueurs or lower strength spirits you probably need 0-20, 20-40, 40-60 etc. Accurately measuring and recording the proof is important to the government, as the tolerances for error are 10x smaller in spirits than beer, and the tax rate per unit of alcohol is probably 15x higher for spirits.
  9. Freshly dumped, once used bourbon barrels

    http://barrelsandracks.fishcreative.com/barrels/ might be able to help you. You aren't likely to find any 300 or 500 liter bourbon barrels, if you do they will be wine casks that someone finished bourbon in.
  10. Making Business Sense of Gin (from grain)

    With a 50-100 gal still, labor cost is likely a much more significant factor than mashing efficiency or distillation yields. If you are doing it yourself (and probably not taking a paycheck or salary), make sure to factor the theoretical labor cost into the product or you will paint yourself into a corner of never getting to pay your self (or someone else).
  11. Rye Whiskey Smoking in Still

    Preheating your wash can help and and agitator as well. Using a beta glucanese is very helpful for 100% rye. But you are likely in for a life of suffering.
  12. Earthiness in potato vodka

    I believe Different potato varieties have different amounts of geosmin, so it could be related to the type of potato. some Japanese shochu producers peel the potato to reduce earthiness. Also, apparently potatoes can have tca issues http://journal.ashspublications.org/content/132/1/112.full
  13. Making Business Sense of Gin (from grain)

    I'm not certain many others do make it work, unless there are significant tax incentives in your state/country for working from local materials.
  14. I was informed that in California, distilleries can produce spirit for wineries and if those spirits (brandy and pomace brandy) are produced from the winery's grapes the spirits can be sold by the winery under their tasting license. Does anyone have experience with this? Can you point me to the state laws related to it? One place I distill is a small Oregon brandy distillery, and it would be a lot of fun for us if something similar could get passed in Oregon. I am hopeful that seeing a framework operating someplace else might give us a starting point.