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kleclerc77 last won the day on November 7 2016

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About kleclerc77

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  1. http://www.piwine.com/italian-hand-held-heat-tunnel.html I found this tool to be remarkably helpful, but was wondering if anyone knew where to get it for under $400? Thanks!
  2. gauging

    I can't seem to get a clear answer from this one, excuse my ignorance on the subject. When creating a certain liqueur with my former employer, we treated sugars(maple syrup) and other additives(coffee and coffee extract) as water when proofing. I figured the relatively high density of these liquids may skew the results. They were off a bit from treating them like water and we found ourselves correcting with water when we got the results back from the lab with the seamless glass still that gave us a precise ABV. This was an enormous pain in the ass and we found ourselves going back to the lab the better part of ten times before we achieved the desired proof. TL,DR: What is the best solution to properly proofing liqueurs and spirits with added sugar? Thanks! Minogue
  3. That's a good question. If I'm not mistaken, it depends on the percentage of your own distilled spirit vs neutral spirit ratio. If you ask the TTB a few times, you may get the answer you are hoping to get eventually. They are happy to answer those questions, though you may get a different answer depending on which agent answers. Good luck!
  4. send a resume, including where you currently reside, to manager@bluestardistillery.com

  5. Production distiller looking to get back to work as soon as possible. 3+ years experience distilling a little bit of everything, mostly malt whiskey. I can provide a more detailed resume if you are interested! Message or email me for more info. Thanks for your time! Kyle kleclerc77@gmail.com
  6. Recently out-of-work distiller looking for a new opportunity. I have produced rums, malt whiseys, gins, brandies, vodkas, liqueurs and a wide range of unclassified 'spirits'. Also have been heavily involved of build out of a new operation. Strengths include distillery systems and production. Have also done my fair share of events, tours and brand ambassador work. Looking for a long term or short term gig. I've been offered other work in the alcohol industry but my passion lies in production. Also willing to consult if you need any advice in exchange for consulting references. Thanks for checking this out, I look forward to hearing from you! -Kyle kleclerc77@gmail.com
  7. I have 3+ years experience producing a multitude of products: malt whiskies, vodka, gin, rum, eau d' vies, liqueurs, and some experimental stuff as well. Heavily involved in every step of the process, including initial buildout and layout of distillery. Willing to relocate for the right opportunity. Please DM me for more info, thanks.
  8. Thanks for your input everybody it's greatly appreciated
  9. I'm trying to get a feel from anyone who has used wax to seal their bottles. Is it easy to set up and use in house? Isnit worth sourcing? And lastly do you think it increased the overall aesthetic of the product? Thanks for the input.
  10. Jax, I sent you a message, look forward to hearing from you soon! -Kyle
  11. Hello all, I am a distiller-turned-gardener due to some recent events at my former place of work. I am not allowed to work in this state as a distiller for twelve months after my quitting. I am ready to relocate in order to continue my career as a distiller. I am confident in all of my abilities from mashing to fermenting to distillation to sanitation to TTB paperwork and so on and so forth. I am keeping up with my research and practices and cannot wait to get back into distilling professionally. Email me at kleclerc77@gmail.com if you are interested in seeing my resume. Thanks for your time!