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Showing results for tags 'liqueurs'.
Found 8 results
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Message for full equipment list and brand details. Must be moved to new location. $399,000 CDN May entertain Investor. Beautiful lakeview site in Okanagan Valley with 10 yr old building, patio, restaurant, tasting room and large lawn picknic area in Wine Country please contact for more information. -
This may be a stupid question, but what is the guidance/tradition on barrel aging liqueurs? In all of my reading, I have never come across the subject and would like to store a few liqueurs in used barrels for finishing and bulk storage. More specifically, should the liqueurs be aged before dilution & sweetening or after? Does anyone have any experience with the comparative effects of both? For example, I could store a Nocino at 180PF and save a lot of volume, but I'm not sure how the barrel would react to that high of proof and concentrated walnut flavor. Alternatively, it could be diluted down to around 100 proof and sweetend before being stored. Any recommendations or advice?
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I'm trying to proof liqueurs using Table 6 from the gauging manual, but instead of water, I'm using a sugar/water solution. Does the presence of sugar affect the dilution rate? This seems like a common enough scenario that the TTB might address it, but all I see in the gauging manual is for binary solutions of ethanol and water. If the presence of sugar in the diluent renders Table 6 useless, what strategies are people using to dilute alcohol with sugar syrup?
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UK-based Spirits specialist available to help and advise with production of new gins, spirits. liqueurs. Over 40 years experience with blue-chip drinks businesses working on some of the world's most famous brands. If you need help or advice on creation of new brands; advice on manufacturing; legal problems or queries........please make contact. Sensory evaluation also provided.
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We hold a DSP but purchase bulk alcohol to make our booze (we have a line of liqueurs). As such we're not looking for a 'distiller' but still someone interested in producing high-proof flavored spirits. We are hiring an entry-level operations assistant to assist with production, bottling, cleaning, occasionally running tours & bottle sales, and many other needs. The right candidate will be someone enthusiastic to learn more about the industry and able to work unsupervised and sometimes doing repetitive tasks. You will be working with the owner-employee (myself) and one other sales rep. We are still a small start-up, so pay will be hourly and full-time with no benefits. Equity might be available for the right candidate. We are located in Durham, NC. Full job description is here on our website: https://brothersvilgalys.com/jobs/ email jobs@brothersvilgalys.com with your stuff
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This is probably a question I've got to ask the TTB (and FDA), but just wanted to float this out here and see if anyone has dealt with anything similar. I make a spiced honey liqueur (Krupnikas) that uses, among other stuff, lemon and orange zest. This results in quite a bit of pectin precipitating out in the final product. About 10% of the final blend is cloudy with spice particles and pectins. These are quite difficult to filter out. We could use a centrifuge (lots of $$$), or possibly a bag-type or rotary-drum filter, but all of those are scaled for operations larger than mine right now. So I've just been saving this stuff, decanting off the clear part, and bottling that. Obviously this is not the ideal method and I'm trying to figure out whether I can afford to filter this stuff and recover the perfectly-useable product that's mixed in with the dregs. Pectin is really annoying to deal with, and it will quickly clog up any kind of typical filter media as it's a very 'sticky' but very small molecule. Essentially it just makes a gel when you try and pressurize it through anything. The other route I'm considering is just using the stuff to make a food product of some kind. It's got a lot of flavor mixed in. Honey + spices = delicious is pretty basic math. At home on the stove I've made cakes and apple sauce using this stuff that were fantastic. But that means not only figuring out FDA regulations on this, but explaining to the TTB where it's going and finding out if I still owe excise taxes or not, etc. (have not researched this at all) Even if I can filter out the stuff, those spice solids are still usable for flavoring, and pectins themselves have uses in the food processing industry as a thickener. I'm just curious if anyone has done something similar with a spirits by-product, and what your experience dealing with those regulations has been. Or any other thoughts on this kind of thing. -
Just wondered if there's anyone out there with experience using an Infrared Spectrometer to determine alcohol content, and what their experiences are. I don't have a chemistry background myself, but am just aware that this is possible. We made a honey liqueur so density-meters don't really help. We currently proof using a glass lab still and hydrometer. It's both time consuming and a bit error prone. I know that Anton-Paar offers these, but is anyone using a cheaper off-the-shelf generic device from another company? I assume you'd just need something that can read the right IR spectrum (3500-3200 cm-1) Also I'm aware that the TTB has their own list of approved stuff, I just want something that can be used quickly and later checked against our lab still / hydrometer.
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I am wanting to start a small distillery, 5000cases a year of vodka and do some brandy and fruit liqueurs also. I am looking for a still that can do vodka and the other spirits. I am thinking I will need a still around 300L, does anyone have some suggestions on a still I should purchase that will be able to produce vodka and most other spirits. I have been looking at Hoga and Iberian Coppers, they seem to be the only ones that don’t cost a fortune. Does anyone have experience with these stills. Any suggestions would be great
