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Found 14 results

  1. I am looking for a better way to adjust proof in liqueurs. By better, I mean better than add water, re-distill sample for obscuration, repeat, etc. I'm not that smart, so an example would be great. We proof our basic spirits with hydrometers, by weight, Can someone walk me through the correct way to take a small sample and figure out how much water to add to bring it down to a specific proof? I understand that we would still need to re-distill the end product to ensure it is, indeed, the correct proof. Thanks, Todd
  2. I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
  3. What is your opinion on using this computerized equipment (other than price)? I just came back from an intensive distilling course where we learned the basics by using hydrometers. They are obviously the tried and true method. Has anyone had any issues with the machines? We are determining if we need to budget one or just stick to the basic hydrometer. Thoughts? Horror stories? Thanks Travis
  4. I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
  5. 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.
  6. I have read some of the threads on proofing liqueurs and so forth and thought I had everything straight, but upon watching the TTB webinar (in tools/tutorials section of ttb website) on lab distillation I am confused. To give a quick rundown, they want you to fill a volumetric flask at 60 degress. Pour this into your lab still and rinse it with 50% the volume with distilled water. Proceed to distill up to 96% the original volume. Add the remaining 4% as distilled water and then calculate your proof of obscuration as the difference between this and your original reading. Before watching this video, I would have planned to take a known quantity of distillate by volume and distilled all of it. At this point, add water to bring it back to the original volume at the original recorded temp (no real need to be 60 degrees technically...) and take the new proof. The difference between the original proof and the proof after distillation is your proof of obscuration. This means your original proof is your recorded plus the proof of obscuration. If anyone can explain the TTB version I would appreciate it. Was my original way of thinking correct or not? I don't understand why one would stop at 96% yield in the TTB's example as you would be leaving both sugars and alcohol in the lab still. All help is appreciated. This is for a Old Tom Gin that is being sweetened with maple syrup. As a little add on question, does anyone know what a normal range is for sugar quantity in Old Tom Gin? I took some off the shelf that show obscuration of 14 proof and one that was .5 proof. They both showed the same brix reading (but of course alcohol is throwing that way off on my refractometer reading). Rather I should say, what the upper limit is for added sugar, as I know you can get by adding none just increasing sweeter botanicals. Thanks and cheers!
  7. Hi everyone ! I'm looking for some professionnal advice on proofing liqueurs. We have a couple of interesting ideas but we lack some knowledge about proofing sweet spirits. I read other posts but to be honest I don't feel I know everything I should to commercialize a liqueur right now. We need to be pretty accurate when it come to alc. % etc. .. I'm in Eastern Canada so I would be please if someone in the Northeast would accept to receive me at their distillery to exchange on our practices and ideas ! Thanks guys Jean-Philippe
  8. When determining proof when a spirit has in excess of 400 mg/l obscuration are you required to follow this method or can you simply distill and proof using a lab still? Video referenced is determining proof obscuration by evaporation. Thanks,
  9. I've been having some real trouble understanding which hydrometers are necessary for operations. Does anyone know of a guide for the hydrometers needed for operation? I know we need to have NIST-certified equipment for proofing and gauging, but don't understand the ranges of SG for which we need. Can anyone share a list of ranges, use, quantity and whether NIST certified of your hydrometers? We're ready to spend on these, but want to make sure we're spending correctly. I've seen a few posts on this, but there seems to be some variance on how many hydrometers most folks purchase and the number that are NIST certified vs. those that are not. Thanks for your input. Any recommendations on where to buy (aside from Cole Parmer) are appreciated as well.
  10. 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.
  11. I am completing my DSP application and in anticipating of approval in the next few months. I am looking for a certified/calibrated hydrometer and thermometer, as well as a proofing vessel. ( i was told to try to find one with a sight glass) Any leads would be appreciated.
  12. Hey Whiskey Brothers (and Sisters)! I just finished building a new tool for determining actual proof based on the § 30.61 Table 1 Proof Charts. I have made the tool completely available for free and it works well on mobile phones, but if you want the data I request you make a 4.99 donation. The tool is completely free and displays table entries within one degree +/- and one proof +/- which is required to conform to TTB proofing processes. I wish I could make it all free but it cost me around $100 to get it transcribed using Amazon Mechanical Turk. Hope this helps you, and any feedback is welcomed. Clay
  13. 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
  14. I'm curious to see what everyone is using for final proofing before bottling. I realize it would be ideal to use an Anton Paar 5000 meter but i cant imagine everyone has the budget for that. Just wanted to see what other distilleries were using. -hydrometer (if so what brand have you found that you like?) -weight -Anton Paar hadheld etc. -any others?