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half pint

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    Distiller. Brewer. Wine Sommelier.

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  1. I don't worry about some of the yeast coming over, a little is no big deal. Some distillers swear (on other spirits) if you can go long and low the yeast even add a little something as long as you really take your time.
  2. How'd you get to be so rad?

  3. We work with a few small batch (450-700 gallon) direct fire stills. They make very elegant spirits right off the still that also age lovely. These stills are an absolute joy to work with. Obviously you have to have a heads up when you have RS and be safe about your set up and outfitting the still. We distill with quite a bit of lees and run the still long and low. We do not struggle with scorching or burnt flavors, it is not an issue in our stills. That said my own personal passion is to distill fruits with pits in and mash with grain in. Obviously direct fire in not an option for these approaches. It is rewarding to work with the direct flam but limiting also. Robert makes great points about the value of a steam jacket and they are right on, but if you are willing to play the game that direct fire takes it can be a blast.
  4. Not only will you notice it on your fingers, but I swear I can't get the sensation out of my mouth after drinking a product with that. It will show up lightly on your glassware when you're drinking it too if you look carefully.
  5. Thanks Robert, it is very kind of you and appreciated. Hope Lion and Sonat are well.
  6. I believe Denver Distiller's pub was actually in Michigan. From what I understand both Colorado and Michigan are considered 'easier to work with', is this true Denver Distillier? I would love to hear about any experience like this now that these types of set ups are becoming more popular.
  7. "When I'm fermenting without jackets, like in a food grade barrel, don't I need to worry about temps? I no idea about the right amount of fruit to water, yeast, etc. " Try not to let it pop up too high on temp, but honestly unlike whiskey wash there is a limit to sugar presence and it wont take off the way a batch of wash with potential for 12% will. I've just used the fresh juice from the pressing and added a wine yeast with esters I desire (think clean aromatic whites) (I once used an ale yeast with apples that worked lovely also). I am sure there are more 'refined' approaches but this is just one simple option. I personally pre-pitch in a dilution. Pears can have a bit of un-fermentable sugar, so heads up on that, be careful about infection. I am always careful to give a long secondary with fruit and make sure it is done, but careful of spoiling with no cooling abilities. Hope this helps, if anyone has a more technical approach I would love to hear advice. Cheers!
  8. We regualrly work with pears and it can be fantastic and sometimes frustrating. Bartlett will ripen in cold storage after they are picked if need be, while others like Starkrimson prefer other conditions. You want to pick them when ripe, but don't wait too long, the second they hit the ground they begin decaying instantly and will be useless. If the aromatics are not exactly singing as much as you want after distillation or the vodka-iness is a little overwhelming a post-distillation infusuion with some dried pear will really help (set some pear aside for this maybe). If pears are common in your area there may be a cider presser or fermenter should you want to go in that direction. As for the infusion, yes, remove all stems and seeds. Particulate can be a small concern, but sugar should help suspend these or chill-filtration. Hope this helps Cheers!
  9. I would like the info as well if you don't mind. NorCal or SoCal?
  10. Have you considered a kettle/column hybrid still?
  11. Kristian: We use a light filtration to take material out of our liqueurs (debris from nuts, fruit, herbs, etc). We also find chill filtering very reliable for keeping our liqueurs in good shape.
  12. When we use an experimental still versus the large production still there is always some change in the profile of the spirit, it does however give you enough to judge how the final product will compare/ turn out. I have diluted before- on the small still after the stripping run I have diluted a batch to have appropriate liquid in the still for the final run.
  13. We have a flashlight graveyard at our distillery and plenty of dead and 'rechargeable' batteries to boot. Going in and out of dark rooms, and looking in barrels and tanks has taken it's toll. Does anyone have a flashlight they love and that lasts? Any advice is appreciated!
  14. Cats! Chemicals can bring smells you don't want near your product and hazards you don't want near you. Get a shelter cat for free throw it some food (not too much-obviously)and water and viola all natural pest control. Plus ours keep me company and provide sanity on long hard days.
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