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Found 8 results

  1. Wanted to introduce myself. I have been working in the Spirits industry for 5 years and have a deep understanding of sensory analysis. I have helped to formulate and blend award winning whiskeys over the years and have learned from some of the masters. I have been honored to judge ACSA and am looking to expand to additional opportunities. Love to help and share my knowledge, looking forward to meeting everyone and learning more.
  2. Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  3. One of my products is a software package for doing proofing calculations when blending, diluting or fortifying spirits. Over the years a few customers have asked me whether the software could be used for calculating blends involving liqueurs which include syrup or granular sugar. Unfortunately my software cannot cope with anything beyond pure alcohol-water mixtures. Whenever I have followed up on these requests I have found the producers of the liqueurs were very reluctant to explain their calculation needs in any detail. The email exchanges always died out quickly and I concluded that these recipes were closely guarded secrets. I have had two more of these requests, followed by the usual silences, in the last few weeks and it got me wondering whether it would be worth investing in getting the necessary data and developing a blending calculator that could include the effect of sugar. If any of you have experience of how the blending calculations are currently done for liqueurs I would be very grateful for your comments. I am absolutely not interested in getting at anybody's recipes (I don't run a distillery) and I am only interested in the general procedures used for doing the blending calculations. From what I understand, it is necessary to do a lab distillation after every blending operation to determine the proof. If the proofing calculations are being done as simple proportions (as in the Pearson Square method) and neglecting the shrinkage this could be a slow and laborious process of creeping up on the target proof. I supposer at the top end of the market the blenders are using fixed recipes that have been refined by trial and error over decades, and at the bottom end of the market accuracy may not be important. If you are able to comment on this process, without giving away your trade secrets, please help me to see if there is a problem I can help solve. I don't want to put a whole lot of work into developing a solution to a problem that does not exist. Thanks in advance for your comments.
  4. Looking for 200L to 300L stainless steel tanks (loose lid or floating lid ok) for our lab R&D. LD Carlson is out of their Marchisio tanks the duration, and others are too pricey for what they are. Immediate need, will carry shipping cost. Thanks!
  5. Strong Spirits is a contract bottling bottling company located in Bardstown KY. Recently we have completed expansions within our processing and bottling areas. We are fully equipped for a wide range of processing and filtration needs including, blending, mechanical, and chill-filtration. Please contact us for a custom quote! Brittany Centers 502-233-1232 cs1@strongspirits.com
  6. Can someone recommend a few good technical books on the topics of spirit blending and aging?
  7. Have you all noticed that when you proof your spirits there is a time needed to reach a final equilibrium? In my limited experience I found that the proof takes some time to reach its ultimate specific gravity. Using a hydrometer it seemed to me that my proof read differently right after blending compared to a reading made the next day. The proof would go down as compared to my initial read. I only have experience blending batches of a few gallons and not 100 or more like a lot of you. I am pretty sure I have read about this before, and it isn't a fabrication of my imagination. With that in mind, do you all have a minimum time you rest your proofed spirits before bottling? I'm not sure it matters assuming you know you will nail the proof you want, but I would imagine the volume changes a bit too and you need to get that right in the bottle also. Thank you, Mars
  8. Given all the calculation questions that pop up, I thought it might be of interest to our members that AlcoDens has a discount offer going through the end of the month. It's good software and they've recently released a new version- 2.3 and I would like members here know there is a 25% discount off the regular price... AlcoDens consists of the following 5 specialist calculators: 1. Hydrometer Correction Calculator. Correct the apparent strength to true strength for any calibration temperature, any sample temperature and any standard temperature. You can use a Proof, ABV or SG hydrometer and get your result in all 3 options. 2. Blending Calculator. Perform rigorous blending calculations taking the ethanol-water mixing shrinkage into account. You can work in mass or volume terms, and you can express the strengths in ABV, Proof, Mass% or density. It automatically corrects volumes for temperature where applicable. 3. Volume Correction Calculator. Correct your inventory volume for temperature and determine the alcohol content in mass, volume or Proof gallon terms. 4. Strength and Density Conversions. This utility program will convert between any two of Mass% (Weight%), Volume% (ABV), Proof, Molar% and Density - taking temperature into account where applicable. 5. Freezing Point Calculator. Calculate the freezing point of a blend from its strength, or vice versa. You can download the free, fully functional trial version and use it for 15 days to test it for yourself. Please visit the AlcoDens web page at http://www.katmarsof...om/alcodens.htm to see examples of the calculators in action, and to download your free trial. The launch discount of 25% brings the regular price of US$ 195.00 down to US$ 146.25, and is valid until the end of September 2012. When you go online to order you will see at the very bottom of the order page (below where you enter your payment method) a field for the Coupon Code. Enter the code JXY33 (all uppercase, no spaces) and when you advance to the next page the price will have changed.