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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
I've been looking for a physical copy of 27 CFR Part 30, the TTBs gauging manual. I mostly want one for the tables and ease of use instead of printing tables out and putting them together in a big, clunky binder. Anybody know if these are available anywhere, or if they even exist?
I'm looking at Proof and specific gravity hydrometers from here http://www.coleparmer.com/Product/H_B_Durac_Plain_Form_Glass_Hydrometer_ASTM_125H_1_000_1_050_SG_0_0005/WU-08297-80 They conform to ASTM and are traceable to the NIST/A2LA manufacturing facility. Any reason why these wouldn't work? Below is an expert from the TTB: § 30.24 Specific gravity hydrometers. Return to Top (a) The specific gravity hydrometers furnished by proprietors to appropriate TTB officers shall conform to the standard specifications of the American Society for Testing and Materials (ASTM) for such instruments. Such specific gravity hydrometers shall be of a precision grade, standardization temperature 60 °/60 °F., and provided in the following ranges and subdivisions: ( B ) A certificate of accuracy prepared by the instrument manufacturer for the instrument shall be furnished to the appropriate TTB officer.
Stupid n00b question from a relative first-timer (We just got our COLA! Time to bottle some spirits!) I make a liqueur with a target of 40% ABV. So far I've made 4 batches, all of which are a little bit less than that. First batch, for example tests at 36.75% ABV after re-distilling a sample. I went a little bit under on purpose with the plan of testing the proof and adding a bit more GNS to get the liqueur to the right bottling strength. And now that I'm attempting to calculate how much GNS-190 to add, I'm realizing this may have been much easier the other way around. The dilution calculators and examples that I see out there are geared towards diluting barrel-proof or high-proof spirits with water, not adding GNS to bump up an under-proof batch. I would see what AlcoDens can do for me, but I've got a mac. I was once good at chemistry (like in high school) but evidently I profoundly overestimated how much of that I've retained. Can anyone help me get me in the right direction?