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Found 9 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. So I would love to make an agricole style rhum, but know that cane juice is basically only stable for a few hours, with all the agricole producers essentially situated on cane plantations. That being said I feel like I have heard of frozen cane juice, and was wondering if anyone knew if it was viable to get a shipment of cane juice essentially flash frozen at the source, which could then be quickly melted down and pitched for a fermentation? On a similar vein, is it possible to get a shipment of cane itself and press it in house for the juice? (Though that sounds like more trouble then it's worth)
  3. Does anyone here have a specific yeast they use/suggest that stands out in creating the flavor profile of a classic grassy agricole or cachaca?
  4. Similar to my post on cane juice, I am seeking a sugar source for rum fermentation as un-refined as possible. The least heat treatment, least separation, etc etc. There's the obvious thread about panela in the forum, but what about other cultural un-refined sugars? Muscovado, Sucanat, Rapadura, Demerara, and Turbinado come to mind. Does anyone (either on the sugar side or distilling side) have experience with these and Panela? How do they differ? Extending from that, I know sugar daddy is big here for panela, does he or anyone else stock Sucanat and Muscovado?
  5. Guys, i was looking for some guidance on bulk pricing of raw materials. i know location matters, but if you can give local pricing ranges that would be great again i thank you for your help what should i expect for the following - just trying to understand what i should pay so that i can negotiate the prices -Bulk Molasses (any type) -None GMO corn (dent corn) -sugar (any type) -2 row Malt -rye -wheat I thank you again for you help here
  6. We're shooting for 4g sugar per oz of product. Anything I should know about sweetening agents? Our initial recipe calls for apple juice, white sugar, and molasses. The sweetness seems about right in terms of sugar, but just not incorporated into the spirit so much as some liqueurs (maybe this just develops in the bottle?). The mouthfeel might be a little thin.
  7. 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.
  8. So I am looking at different ways to improve yield and sugar content without actually forcing a change to the definition of "corn whiskey". I have been doing research on beer production and commonly dextrose can be added prior to fermentation to improve potential alcohol. Since dextrose (corn sugar) is a 100% corn product, if I add 1/2 lb per gallon, can I call my product "corn whiskey". http://www.amazon.com/Corn-Sugar--50-lbs/dp/B0064OACFO/ref=sr_1_9?ie=UTF8&qid=1391302120&sr=8-9&keywords=corn+sugar
  9. Hello, I am brand spanking new to this forum and relatively new to the exciting world of making Whisky. I would like to perfect a small batch recipe that falls under the TTB guidelines of a “Whisky”. Right now I am creating a mash of 2lbs Rye, 2lbs Wheat and 2 lbs or 2 Row Barley Malt. All cracked from a small mill. After boiling the Rye and Wheat into a nice gelatinized soup, I bring my pot to about 155 degF by adding more water and then adding the Malted Barley to convert the Rye and Wheat starches to sugar and keep at this temp for about an hour while stirring. I then pour all this into a 7 gallon homebrew bucket, add 12lbs of sugar and fill with water. After cooling to 75degF, I pitch a special turbo yeast and get about 18% ABV wort. Works great. Good flavor after distilling, and I get a great amount of distilled product, do to my high ABV wort. This is where my question is. By adding the 12lbs of sugar to ferment, am I violating the rules of a TTB Whisky label? If I am violating that rule, is it possible to get as much sugar in such a small ferment container via Barley Malt that can give me a yield of 18% ABV without adding sugar? I have looked online at the TTB BAM and all it says is "fermented from grain", which I am technically doing, but I am also adding more sugar for a higer alcohol yield. Thank you in advance for your responses and time. Really looking forward to participating in this forum. SS