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Everything posted by SlickFloss

  1. How are you sure they are proteins? How long is your initial rest? At what point in time of your process are you proofing your spirit, with what type of water, and how long are you taking to do that proofing?
  2. SlickFloss

    Tasting Room Events

    Goat yoga
  3. SlickFloss

    Alternatives to plastic straws

    We have a much larger and intricate sustainability program then most other distilleries so I wouldn't recommend everything we do to everybody but this one is great. We purchase compostable napkins and straws for our tasting room and add them to our organic compost matter from he tasting room itself instead of throwing them in the trash. We acquire these from Gordon Food Service, which you probably have in your market. They also have compostable to go containers for food as well as compostable "silverware". If you don't have a GFS in your market try the other restaurant supply stores. It essentially comes out to the same price as the non compostable. The recipients of our compost have not complained about them not breaking down etc.
  4. SlickFloss

    Seeking recommendations for Best Stills

    Fuck Yeah.
  5. SlickFloss

    Seeking recommendations for Best Stills

    Vacuum still are incredibly useful in any application where one would want to protect flavor compounds adversely affected by heat. While not the most practical for the every day run of the mill weekly stripping run in a whiskey centered distillery, I bet if you knew how to use one creatively it would make your own operations better, more unique, and more versatile. Broad reductionary statements are ridiculous. Most would be better off making a habit of using them less.
  6. SlickFloss

    Seeking recommendations for Best Stills

    Head frames are wicked I highly recommend them. It is truly a complete continuous system. A lot of people in this country have columns to strip beer or batch hybrid columns. This is a true continuous column. If you want to be really unique build a vacuum still. If you're not familiar enough with the equipment to know what you want to buy for who to talk to, I think the best place to start is with Paul at affordable. I'm not trying to talk down to anyone, but you can get some equipment for a reasonable price to learn on (I recommend limiting the size of your errors with your batch size) and buy something nasty when you know more about your process
  7. SlickFloss

    Best Enzyme to use with Rye

    Hey Don, are you still having trouble with mashing and conversion? How are your corn whiskey cooks going I remember you asked about those somewhere before...... My initial response is what exactly is your goal with this enzyme? As a rule of thumb in modern production, unless you're intentionally avoiding enzyme which you are not, I would always use both Alpha and Gluco amylase enzymes to help with sacc. in any grain whiskey mash. If you are having conversion issues look to those two enzymes. The beta glucanase will help with viscosity, which will benefit you everywhere from your mashing, transfers, fermentations, and distillations. Also important for Rye, foaming is a mofo. Either go super slow with a hot break on your strips which is frustrating, or start using some natural oil of one of your component grains or anti foam to help with that. Finally, just something to keep in mind, high Rye will foam. Either in distillation or fermentation. So be aware or antifoam hard amigo!
  8. SlickFloss

    silvery stuff after on-grain distillation

    black oily flakes are often indicative of a dirty still, for us it was on the condenser side. Do you ever CIP/chemical clean your condenser? Is your lyne arm removable? As long as you're cleaning receiving tanks, spirit safe, condenser, and still regularly (especially between strips and finishes) you should be okay. That gunk comes through in the tails because it's more soluble in water than ethanol. I found that rinsing my confessor and line arm out end of the day with my straman hose (hot hot hot city water) then a quick rinse with room temp RO flushes most of that out. We do that in-between strips of the same wash instead of doing full cleanings (we will strip for a whole week then friday and saturday clean with CIP for finishing runs the following week) If you let it go on too long you run risk of Copper Sulfate issues. On grain gives better flavor but it needs much better cleaning protocols IME. That black gunk is a pain though! After you drain the receiving tank it will stick to the sides, I like to wipe my receiving tank down in between strips after transfer out to keep ahead of it. Also, just in case you do, don't leave cooling stillage in your still over night, it will deposit a ton of that stuff in your lyne arm and condenser as it cools.
  9. SlickFloss

    proofing spirits proofed with sugars

    If you are using other additions to a spirit to make a product (sugars, certain artificial flavors, CREAM, etc.) to make a cordial or liqueur your best bet long term, at least once your volume picks up (if it ever does), is doing a lab desk top distillation.
  10. SlickFloss

    Packing and Plates

    Plates on the bottom..... you can clean plates much easier than you can RAP for all grain...... Also bear in mind the more reflux the higher the proof..... theres no point in further scrubbing the packing with a plate thats not enough reflux and you will come up short...... The plates almost strip for the packing if that makes sense.... make sure you have right dimensions for plates and use RAP instead of steel wool....... Wait are you talking bout packing your plates?
  11. SlickFloss

    Rye flakes entering lines when distilling.

    can you provide picture or better describe flakes? Color size shape "behavior" in liquid etc. They could be a result of several things
  12. ^ RUTHLESS! I own one of these pots they are unbelievable. With some modifications post installation for convenience of process, it really can't be beat for your R and D side.... good luck with the sale!
  13. SlickFloss

    Electric Still for sale

    Vacuum? What is boiler size?
  14. SlickFloss

    Moonshine (corn whiskey)

    Define "the taste of gin". It is a blank canvas waiting for you to steam infuse or macerate any expression onto it. If you don't like juniper hide it in the botanical bill completely or use it as a minority complement. Or don't make it its your distillery. How long are you aging your whiskeys for? You can be more lenient on your heads cut on certain whiskeys depending on your plan for aging. i.e. when we lay down our malt whiskeys in vintage cooperage and know that we are going to let those barrels really get gray in the beard (9, 10, and 12 year minimum plans) you can be more lenient on your heads cut because those are going to volatilize out first. Just something to keep in mind
  15. SlickFloss

    Moonshine (corn whiskey)

    He makes a very valid point. if you are going to bring an unaged whiskey to market you need to design a different distillation procedure. Tighter heads and tails cuts, I would be pickier about my source materials, and yeast as well would be something I would do differently compared to a whiskey that was going to age longer. I think where you are missing his point in that he agrees w me that calling unaged whiskey moonshine is kinda kitschy and lame... Gin can drive bills if you can make a good gin, bitters is another one you can utilize to drive cash flow, but if you can't make good gin you probably can't make good bitters....... I have a lot of respect for the contributions and advice you give on this forum- not just distillation but plant/process related as well. Although it appears we would not be able to work amicably in the same plant marketing the same products, I hope to share a dram with you one day. Cheers!
  16. SlickFloss

    Moonshine (corn whiskey)

    Fanciful name...... Sounds like foolish talk to me. "moon·shine ˈmo͞onˌSHīn/ noun informal 1. NORTH AMERICAN illicitly distilled or smuggled liquor. synonyms: alcohol, bootleg liquor, drink; More 2. foolish talk or ideas. "whatever I said, it was moonshine"" "
  17. SlickFloss

    Moonshine (corn whiskey)

    Okay bro. Im sick of this shit. It aint moonshine if you pay taxes on it. Its just unaged whiskey or GNS etc. Aint shine. lets stop this BS now guys it really is grinding my gears and the only people making money on it are the big boys pretending they're us. Only valid excuse for labeling anything you make shine is if you literally make it at night under the light of the waning moon for marketing purposes.
  18. SlickFloss

    Corn Mashing Temp

    Adding it while, before, or just after you hydrate your corn helps with liquefaction but if it goes above 160 its deactivated for conversion. So make sure any pre malt is sacrificial in terms of conversion. I think mashing out enzymes etc is more of a beer brewers practice but I am not sure, I know that I like to use pre malt on my corn, cook the crap out of it, then add the alpha on the way down so it is not deactivated. You want as much conversion as possible as a distiller because that is our yield vs a brewers total yield is the fermented mass itself, they need to worry about left over non fermentable or "not fermented" fermentable (difference) sugars to make their beer palatable. Using hot water instead of steam in the jacket to actually get to temp is a very smart move. We do it here. We will mash in at a ridiculous grist ratio and then use hot water to jump from hydration temp to liq/gel temp. However, we like to make a hyper saturated cool(er) slurry with the grain first, then blast it with the hot water. So for corn we'll start at room temp turn steam on while we mash in, we will have end up with all corn and a little pre malt in at about 3-4 to 1 grain to water ratio be full mashed in at a hundred degrees about, then add hot water (boiling if possible) to slurry while we mix. It will end up around 170/174 we will use steam jackets to heat to 190 and hold for conversion. We will also use an addition of water to cool to next stage after we've hit our cooling minimum time limits. Hope this helps I'm scatter brained working on a saturday morning
  19. SlickFloss

    Corn Mashing Temp

    Depends on your enzyme temp stability. In my experience corn can gel fully anywhere over 174 and maybe even lower temp, but your talking much much much much much longer time needed to cook the lower you are then the standard, which is already long. Stick closer to 190s, if you don't have temp tolerant enzyme use some pre malt.
  20. SlickFloss

    Cleaning still

    That depends on the solder material. Use citric solution not vinegar to clean it up.
  21. SlickFloss

    How do I get my neglected copper clean

    If you're running that much different stuff through there you gotta really mind your ps and qs with your still that coppers seeing a ton of organic matter and likely sulfurous compounds. Do you have CIP spray balls in place and the set up to allow it/them to function adequately? And how big is this thing even? First off, if you're in shut down for a while I would run water runs to keep it from getting too nasty in there- you'll know if you wind up with copper sulfate you'll get blues and greens out in your spirit. Make sure you rinse after the citric too I do a hot rinse then a cold rinse after We go off of concentration of solution then conductivity of solution for rejuvenation, for you Id recommend a 1-3% citric solution unless you're really fucked you can do the 5% and peroxide hail mary. Not using RO water will affect performance of your acid but its almost negligible depending on size of cleaning job if you do concentration on higher end A layer of organic matter is soil my friend : ) but hot PBW and hot citric may do the trick for you Read through this thread it will help Good luck bro
  22. SlickFloss

    How do I get my neglected copper clean

    What do you usually run through there? What temps are your washing fluids? Hot pbw is a lot better cleaner than room temp PBW. Citric works better hot too. If you're not getting rid of soil with the PBW then the citric can't do its job. What concentration citric solution are you using? Are you using RO/DI water to make your citric solution? If not have you adjusted your mixture for ionized water? Do you have copper sulfate issues? Which part of the still needs to be cleaned? If you're kettle is dirty you probably have a Lyne arm and condenser that need restoration as well. End of the day, hot sodium hydroxide will clean any soil, but you need to be uber careful with caustic and copper, very very very careful. Most people choose not to do it at all.
  23. SlickFloss

    Canned Cocktails?

    Condescension was unintentional and I apologize for that. I want it on record I do not believe I know everything about canning, packaging, fermentation, distilling etc. Just have unique experience doing exactly what you're saying in this instance. Ill do my best to get rid of the snarky and put a little more aloha in my flow bra.
  24. SlickFloss

    Canned Cocktails?

    (I hope this doesn't come off as snarky because I'm not trying to be) 1 Fernet on the rocks isn't a cocktail 2 You cannot can anything on the rocks the ice will melt (so maybe you need to look into how things are canned?) 3 the soda options you listed are possible in some respects, but they'll be bland, people will still need garnishes, and you won't be able to incorporate natural flavorings as easily as you think. You can't just add juice to shit and hope it works in a can for a few months. 4 Canning process requires high temps and pressure for extended periods of time for sanitation. This will cook off, degrade, etc most flavor compounds like juice, natural oils, etc. 5 You would want to engineer in dilution rates etc for your serving, which means selling a concentrated amount at a premium price point (added package, effort, energy engineering etc) or purchasing special sized cans (more money) and doing even more work to make it fit in that package. I've spent 9 years making dreams realities for people at a 1.9 million cs/year custom bottling plant (we have 7 bottling lines). customers bring us their vision and we deliver them goods in package. The number one thing people do is come in with a cocktail saying they want it canned/packaged spouting off the same shit you're saying now-but people forget that we don't live in a world of technicalities limited to their own scope of experience and vision. You "seeing no reason why it wouldn't be stable" when you have no experience trying to do this for a consumer, or for yourself, doesn't mean theres not a reason it won't work. When you say G and T, vodka soda, etc these are simple mixed drinks that could be packaged with alcohol in them for sure. But when someone says can a cocktail, that implies a true cocktail, so a combination of ingredients (usually a base spirit, other spirit/liquid, an acid, and an aromatic garnish/bitter element). An old fashioned is the best example of a cocktail. I am able to can/bottle you liquid that resembles in taste and flavor an old fashioned, but it will not be as simple as putting 2 packets of sugar, some water, 2 ozs rye and 2 dashes angostura in a can. And an even bigger problem is it won't be your exact perfect cocktail. Taste will skew to the limits of manufacturing. [I contract manufacture 2 premade old fashioneds that are super successful in marketplace and ti took us forever to get it dialed in just right]. Try this. Mix 80 proof ethanol and lemon juice in a bottle and let it sit closed for two weeks. Is it the same? No. The acid will degrade and become purely bitter instead of pleasantly tart. Try mixing your perfect manhattan and put it in a mason jar with no air space for five days. Is it the same? No. The bitters leach into the rest of the immiscible fluid and there is no contrast. And depending on your vermouth (we make our own in house) that likely will change as well.
  25. SlickFloss

    Canned Cocktails?

    Something to keep in mind. Cocktails are a moment in time. Acidity, dilution, and oxidation all come together to form the evolving flavor of a cocktail. Packaging a stable form of that is much more difficult than many people would think. Sodas are canned with artificial ingredients because they're cheap but they're also stable in the presence of carbonic and citric acid. For instance: an old fashioned isn't just a whiskey bitters soda, ya know what I mean?