glisade

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glisade last won the day on September 23 2016

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About glisade

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  1. All you are trying to do when you re-distill your spirit is to separate the alcohol in the spirit from any solids. Your main goal is to distill ALL the ethanol from the spirit and leave only solids and water behind in the proofing still. Once you extract the ethanol then you add only pure water to your distillate to get back to your original volume that you distilled (before adding any extra water to rinse the flask). Then you can take the proof with hydrometers and that will tell you the proof of your original spirit. The extra water to rinse the flask will not change the amount of ethanol you will distill. Example: Start with 500ml of your sweetened spirit. Assume all volume and proof readings are taken at 60F! Make sure all 500ml gets into the still and use XXml of rinse water if needed. Distill until you have collected all ethanol, (until still temp is at 212F). Stop distillation and add XXml of water to get the distillate volume back to 500ml exactly. Now you've effectively replaced the solids in the spirit with just water but it has the same ethanol content and volume as your original sample. Proof distillate with hydrometers. The key is to make sure you get all the ethanol out so you must make sure all the spirit gets into the proofing still and you also don't lose any through evaporation while distilling or you'll be under proof.
  2. Part 3 here: https://www.ttb.gov/spirits/proofing.shtml It's not that hard and you can buy a nice little glass lab still for a few hundred $.
  3. Ya totally agree. I just wanted to point out to the OP that no matter how he was distilling: steam distillation with just water and essential oil (immiscible) or alcohol distillation with various solubles (miscible) that he was going to get thujone. Basically, as long as the liquid mixture boils (immiscible or miscible) he's going to get all the components to come over though in different amounts at different times. And that the "magic boiling point myth" does not exist even with mixtures that don't combine.
  4. Geraldmarken, Search "thujone content" there's a thread with similar issues about how to estimate the amount of thujone content in spirits.
  5. Bluestar, Not sure if there's a misunderstanding of what I wrote but check out this link: http://www.separationprocesses.com/Distillation/DT_Chp01m.htm Key point from the link: For example, the 2 liquids A and B are immiscible. At equilibrium, they each exerts equilibrium vapour pressure PVP,A and PVP,B respectively. Thus the total pressure exerted is The equilibrium vapour pressures of water and benzene at 100 oF (37.8 oC) are 0.95 and 3.30 psia respectively. The total pressure exerted is therefore (0.95 + 3.30) = 4.25 psia. Note here that in the calculations of total pressure, the actual amount of each is immaterial. An important outcome is that the boiling point of an immiscible mixture must be lower than that of either of its components. Again, using water-benzene mixture, we note that the mixture will boil when the total pressure exerted by the mixture equals the atmospheric pressure, 14.7 psia. This temperature is 156 oF (68.9 oC), when the equilibrium vapour pressures of water and benzene are 4.45 and 10.25 psia respectively (thus, total 14.7 psia). Note that the mixture boiling point is lower than that for pure water 212 oF (100 oC) and pure benzene 176 oF (80.2 oC).
  6. Many other botanical's essential oils also have high boiling points but they all come over into the distillate when you make gin. It's because oil and water are immiscible. And when you have two liquids that are immiscible (they do not dissolve in one another, they separate) but they can and will both still boil...and the boiling point of the immiscible liquids will be lower than the lower of the two boiling points! The temperature to boil will be when the summation of the vapor pressures of the two liquids is equal to the atmospheric pressure, which will end up being slightly less than the boiling point of water (the lower of the two boiling points). So the oil will end up in the distillate...the alcohol present will even further reduce this boiling point.
  7. Dried botanicals in half pint, wide mouth jars of our specific botanicals and other common gin botanicals.
  8. I've done something very similar at a distillery. It was a 1.5 hour private class and we went over: History of gin Explanation of different types of gin Botanicals review with many of them laid out in jars to smell/taste How gin is made with a demonstration in a 2L lab still and we had a production batch going at the same time How to setup and distill on a small lab still Gin Tasting We gave them a booklet we made that included most of the above along with the GRAS table, water-ethanol equilibrium curve, where to buy a lab still, etc..Both classes we did sold out with 15 people per class.
  9. Yup, sorry my bad. Bluefish_dist fixed my numbers. Though I will say you may have some room to negotiate. Distributors have offered 25% margin depending on the market you're in. Also, bluefish_dist gives a great example of your baseline, non-distilled vodka at about $5/bottle. This is basically your minimum unless you can buy in really large quantities.
  10. From what I've seen in TN, which is a 3 tier state; wholesaler and retailer markups are about 25-30%. So in your example, the $24 bottle of vodka assuming a 25% - 30% markup: Retail shelf: $24 Retailer pays: $19.20 - $18.46 Wholesaler pays: $15.36 - $14.20
  11. It might. I've been in distilleries with zero walls, markers, nothing between the tasting area and the stills (New Deal Distillery in Portland, OR); with a ~3' high iron fence between the tasting area and distillery (Thunder Road Distillery in Kodak, TN). I don't know if the first one ever had a TTB visit but I do know the second one did and was never asked to fix it. But the only answer to your question is: it might. Whatever you come up with "might" be ok for the TTB. One thing they may notice right away though, is there is not a unique or separate distillery entrance. I think if you had a "separate" tasting room entrance and a separate distillery entrance they may not notice. Maybe run a dividing wall or fence down the right side of yellow entrance area to the purple tasting area. Mark that area is non-dsp. It may not have a fully separate entrance but may look better on the drawings you have to submit. Good luck, it's a crap shoot.
  12. StonesRyan, I sent you a message with some examples.
  13. I didn't make an absinthe but a version of the yellow chartreuse in that book, pg 114 of my version. It was within the TTB limit. My version used wormwood and was made by pure maceration and barrel aging (no distillation) then diluting with GNS, water and sugar to taste. There are some good papers out there on thujone content in wormwood and rough calculations you can make. By some references I calculated I would be about 6-7mg/L before proofing and adding sugar and they give you to 10mg/L. If I remember, the paper I read said distillation can dramatically reduce the amount of thujone.
  14. Yes a simple weighted average will give you 486 L at 72% ABV but only if you know what's left in the pot is water at 0% ABV then you will have 486 L at 72% ABV plus about 514 L of 0% ABV of stillage leftover. Otherwise if your stillage is not 0% ABV then you will need to know it's volume and ABV%. 1000 liters at 35% = (volume X at 72%) + (stillage volume at stillage%) Or if you are only distilling ethanol and water and are using a pot still you could estimate the volume x from the water-ethanol equilibrium curve. If you took the ratio of the integral of the vapor curve from the starting ABV to end ABV of your cut to the total integral of the vapor curve from start ABV to 0 ABV, and multiply by the starting volume, you should get an estimate.