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  1. Today
  2. Company News by ForexMart

    Italian Economy Gradually Improves, says Dombrovskis The economic situation in Italy is gradually improving, however, it is also important to cut down public debt, according to European Commission Vice-President Valdis Dombrovskis. Dombrovskis is expecting that the economy will grow in 2018, otherwise, it will remain below the EU average. He mentioned that debt "remains a source of vulnerability" that holdbacks the GDP of the country by 3.8% for debt servicing. The former Latvian prime minister stated that the Italian debt has a significant cost for the country as the current environment we are living has low-interest rates, however, changes in monetary policy upon an increase in inflation will heighten the costs which could further trigger instability. He also talks about the "structural problem" including stagnant growth and insufficient production which are the considerations with regards the reforms. Moreover, the vice president added that there are some developments among the banks in Italy while the level of impaired credits suddenly declined this year. Due to the interposition of Banca Monte dei Paschi di Siena (MPS) and Veneto banks, there are more or less 44 billion euros to 13.5% of the overall stock of NPLs is withdrawing from Italy’s banking system.
  3. Ferment-able sugars in Molasses?

    Thanks for the thorough response Silk City. Im using a triple processed byproduct through a third party. I doubt I can trust the data. I’ll have to run a test batch and see. I’m after a darker, full bodied Rum, so I far from mind the non fermentables and solids. More a matter of planning the batch. Ill do some more digging and find these threads.
  4. cutting whiskey to bottling strength

    Thanks, MGL!
  5. cutting whiskey to bottling strength

    It's very simple. You need to use the same spirit that is approved on the label. If you add a little whiskey to rum, it's not rum anymore. If you add rum to whiskey, it's not whiskey anymore. If you add high proof vodka to straight whiskey, it's not straight whiskey anymore.
  6. We are looking at using Evoqua unit for RO water to cut high proof spirits to bottling strength. If we overshoot below our intended proof, what are we permitted to use to bring the ABV back up to where it should be? I've looked unsuccessfully for a reference, so if it's obvious, apologies in advance but I haven't seen it. Recommendations and ideas welcome.
  7. Ferment-able sugars in Molasses?

    Get an assay sheet from your supplier, don't make an assumption on the sugar content. If you find yourself with a solid quality high-test, it could be as high as ~75% fermentable. If you are using blackstrap from a really efficient refinery, as low as 40%, and who knows if you can even trust that number. There is a big difference in fermentable sugars, and a big difference in price. High test, bakers grade, fancy - you can trust your starting gravity to be mostly predictive of your yield, the bottom grades, you can't. You can roughly work by weight of molasses (11.6 pounds per gallon) and sugars content. 1000lbs of 70% molasses is roughly equivalent to 700lbs sugar, go from there. Don't be greedy and make your life miserable, shoot for low starting gravities in your first batches and move up from there. Lots of good threads on the topic.
  8. enough is enough: what a load of hot water

    We have the same "issue" with our steam-fed tube-in-shell water heater. With no other steam load it's easy to make 200f water - this goes right to the mash tun. But I wanted to use it for the wash down hose station as well. Have a way to do a quick sanitization of the floor with hot water. Building inspector shut that down, even though FDA and USDA have protocol for it. He thought it way too dangerous, even though it's a tempered wash down station (160-180 or something at the top end). I wasn't about to fight a battle.
  9. Yesterday
  10. Malted vs unmalted wheat for whiskey

    say blue star are you talking 80 percent of your mash bill is malted wheat and 20 percent un malted . or are you talking 80 percent abv off a malted wheat batch . tim
  11. enough is enough: what a load of hot water

    hotter would be nice for an infusion mash if that was a process ur into . tim
  12. destainex

    Does anybody have experience with Destainex available through GW Kent? DESTAINEX PEROXY-ALKALINE DETERGENT 5 KG. I've been using PBW or caustic soda followed by a heavy does of citric acid. One step would be great for me.
  13. Ferment-able sugars in Molasses?

    I'm prepping to start on a Rum. From my reading it seems that of the sugar content in Molasses only ~52% of it is fermentable. How should I calculate the gravity of my wash? Should I divide the sugar contribution from the molasses in half or take it as is?
  14. Head Distiller Wanted

    Hollow Spirits is a new distillery opening in Albuquerque, New Mexico, early 2018. We are looking for someone who is as excited and as motivated as we are to build a lasting name and quality spirits from the ground up. The ideal person for this position is a skilled distiller who knows their way around fermentation; someone who can see a quality product through from sourcing all the way to bottling; who has an intuitive understanding of the processes involved in and the chemistry behind brewing and/or distilling. The work is hard and there is a lot of it, but at the end of the day it is very rewarding and you will have something to show for it. You will have created something truly unique. If you have the knowledge and the skill, and if this level of responsibility and creative freedom appeals to you, we would like to work with you. Minimum of three years experience distilling and/or brewing. Job Responsibilities · Prepare and manage mashing, fermentation, distillation, barreling, processing, bottling, and shipping processes · Performing regular testing throughout fermentation and distilling process to determine necessary information in producing a quality product. · Cleaning of all tanks by rinsing after cooking or fermentation is complete. · Maintaining a high level of housekeeping within the assigned area and other surrounding areas · Production forecasting and planning · Able to efficiently direct the work of others towards production goals · Materials sourcing and storage · Establishing efficient bottling and packaging procedures · Strong organization and record keeping skills · Maintain recordkeeping related to all filings with the Tax & Trade Bureau (TTB), OSHA, EPA, FDA & DOT agencies · Is able to represent Hollow Spirits well in public and at events · Learns from mistakes and constantly improves as an aptitude with mechanical devices, tools, and equipment Physical responsibilities · Must be able to stand for the duration of a shift as well as routinely lift up to 75 lbs and perform physically demanding tasks regularly · Position requires use of hands to perform fine manipulation of glass and mechanical equipment · Be able to Identify inconsistencies in color, clarity, smell and taste · Safely handle mildly hazardous materials (primarily for cleaning) and responsibly operate complex machinery Must be willing to relocate to Albuquerque, New Mexico. Please Contact Us Frank@hollowspirits.com
  15. TTB - What are we in for?

    Wow. Thank you so much for the very thoughtful and complete reply.
  16. TTB - What are we in for?

    I can answer this question. TTB and FDA both have jurisdiction over the labeling of alcoholic beverages. That is why you must register a DSP with TTB AND with the FDA. TTB has the primary responsibility for enforcing both the TTB and FDA requirements, but, in doing so, TTB defers to the FDA on matters of food safety, including ingredients. Someone on the forum once accused me of being good at cut and paste Google searches. I didn't respond directly, but I will say here that sometimes doing anything more than pointing someone in the direction of persons who can give them authoritative answers is the only responsible answer one can give. I think that is the case here. Here is how TTB puts it (see: https://www.ttb.gov/ssd/bal_product_safety.shtml): The Food and Drug Administration (FDA) is responsible for determining which ingredients are prohibited from use in food and/or beverage products. Under a Memorandum of Agreement (MOA) with the FDA, the TTB Beverage Alcohol Laboratory (BAL) analyzes alcohol beverage products for limited and prohibited compounds. The laboratory enforces these restrictions for alcohol beverages as per FDA guidance. For more information, please see the regulations at 21 CFR part 189, Substances Prohibited from Use in Human Food. You can find the full agreement at https://www.ttb.gov/main_pages/memo-understanding.shtml. This is the 1987 vestrion. There was also a 1974 version which you can find on TTB's website. Here, in more detail than you may want, is how TTB describes how to determine what you can add to beverage alcohhol )See: https://www.ttb.gov/formulation/determine-ingredients-beverage.shtml). Note the final comment, "For any questions regarding how GRAS determinations are made or the particular GRAS status of an ingredient, please contact the FDA's Center for Food Safety and Applied Nutrition. If TTB directs you to the FDA for answers, then that is where you should go. Don't rely on what people like me say. How to determine If and How Ingredients May be Used in Your Beverage Here is some information to help you determine if and how certain substances may be used as ingredients in your alcohol beverage products. Note that this is offered as guidance only; please refer to the complete text of 21 Code of Federal Regulations as the final authority. Learn more about: Substances that are Generally Recognized as Safe Food/color additives and limitations on their use Substances prohibited from use in human food Substances that are Generally Recognized as Safe (GRAS) You may use any substance that is “generally recognized as safe” (GRAS) by the U.S. Food and Drug Administration (FDA) in making your beverage. Criteria for Determining if a Substance is GRAS Per the FDA, "Under sections 201(s) and 409 of the Act, and FDA's implementing regulations in 21 CFR 170.3 and 21 CFR 170.30, the use of a food substance may be GRAS either through scientific procedures or, for a substance used in food before 1958, through experience based on common use in food. Under 21 CFR 170.30(b), general recognition of safety through scientific procedures requires the same quantity and quality of scientific evidence as is required to obtain approval of the substance as a food additive. General recognition of safety through scientific procedures is based upon the application of generally available and accepted scientific data, information, or methods, which ordinarily are published, as well as the application of scientific principles, and may be corroborated by the application of unpublished scientific data, information, or methods. Under 21 CFR 170.30(c) and 170.3(f), general recognition of safety through experience based on common use in foods requires a substantial history of consumption for food use by a significant number of consumers." FDA Lists of GRAS Substances The FDA has several lists of substances that can be used in food based on the GRAS provision. Per the FDA, “Importantly, these lists are not all-inclusive. Because the use of a GRAS substance is not subject to premarket review and approval by FDA, it is impracticable to list all substances that are used in food on the basis of the GRAS provision. 21 CFR Part 182 contains the remnants of a list, which FDA established in its regulations shortly after passage of the 1958 Food Additives Amendment. The list is organized according to the intended use of these substances. As part of the agency's comprehensive review of GRAS substances in the 1970s, FDA affirmed that the use of some of the ingredients on this original GRAS list is GRAS, and moved the affirmed uses of the substance to 21 CFR Part 184. 21 CFR Part 184 contains a list of substances that FDA affirmed as GRAS as direct food ingredients for general or specific uses. This list derives from the agency's 1970s comprehensive review of GRAS substances and from petitions that FDA received to affirm the GRAS status of particular uses of some food ingredients. 21 CFR Part 186 contains a list of substances that FDA affirmed as GRAS for certain indirect food uses. FDA's Internet site also contains a list of substances that have been the subject of a notice to FDA - i.e., when a firm has notified FDA about its view that a particular use of a substance is GRAS. You can access this summary of GRAS notices, along with FDA's response, from the GRAS Notification Program page. Can the use of a substance be GRAS even if it is not listed by FDA? Yes…The use of a substance is GRAS because of widespread knowledge among the community of qualified experts, not because of a listing or other administrative activity.” To learn more about GRAS, see FDA’s: Generally Recognized as Safe: Overview and Resources Frequently Asked Questions about GRAS Contacting FDA For any questions regarding how GRAS determinations are made or the particular GRAS status of an ingredient, please contact the FDA's Center for Food Safety and Applied Nutrition.
  17. TTB - What are we in for?

    Thank you very much for the reply. I guess I'm confused by how the TTB and FDA intersect on this and whether or not the standards for ingredient approval are different for alcohol vs non-alcoholic beverages.
  18. Anyone have experience w/ Affordable Distillery Equipment LLC??

    Belew are pics of JPs completed equipment 125 gallon Conical Fermenters only $1,993.10 each 105 gallon open top baine marie mash tun with removable cooling coil and agitator only $6,293.14 as shown Mash tun removable crash cooling coil, agitator shaft and paddles shown below. The best costs less at Affordable Distillery Equipment http://distillery-equipment.com http://moonshine-still.co http://triclamp.co
  19. TTB - What are we in for?

    There may be someone on this forum who has the expertise to discuss FDA GRAS policy, but don't rely on what anyone says unless they cite both credentials for making the comments and sources by which you can verify them. I know that FDA provides for self-certification, but that it requires that anyone who self-certifies that an ingredient is GRAS must conduct the same research, etc, that the FDA would conduct if it were asked to grant approval, something for which it says it ho longer has the time. At least I THINK I know that. FDA explains the basic rules as follows (see https://www.fda.gov/food/ingredientspackaginglabeling/gras/) "GRAS" is an acronym for the phrase Generally Recognized As Safe. Under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added to food is a food additive, that is subject to premarket review and approval by FDA, unless the substance is generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use, or unless the use of the substance is otherwise excepted from the definition of a food additive. Under sections 201(s) and 409 of the Act, and FDA's implementing regulations in 21 CFR 170.3 and 21 CFR 170.30, the use of a food substance may be GRAS either through scientific procedures or, for a substance used in food before 1958, through experience based on common use in food Under 21 CFR 170.30(b), general recognition of safety through scientific procedures requires the same quantity and quality of scientific evidence as is required to obtain approval of the substance as a food additive. General recognition of safety through scientific procedures is based upon the application of generally available and accepted scientific data, information, or methods, which ordinarily are published, as well as the application of scientific principles, and may be corroborated by the application of unpublished scientific data, information, or methods. Under 21 CFR 170.30(c) and 170.3(f), general recognition of safety through experience based on common use in foods requires a substantial history of consumption for food use by a significant number of consumers. You can find a discussion of the notification procedures at https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/ucm083022.htm. These are simple Google searches. I've done them in five minutes. I'm not qualified to comment on them further.
  20. local sewer district concerns on water use, BOD, TSS

    Best way to fatten up your beef herd.
  21. Thanks, Falling Rock! I had composed something to that effect and was able to improve the text using your thoughts and ideas! Thanks so much for the assist!
  22. New 1200L Water Cooling System, ss water tank and ss coils. 5Hp chiller(Copeland compressor), top manway, CIP ball, glass tube level gauge. Length 2610mm, W 1350mm, H 2150mm.voltage is 208V 3phase 60Hz. The refrigerant is R404a. price $9895 fob Grover Beach, CA Contact a.rosinsky2010@gmail.com
  23. Jimmy Lee bottles for sale

    Pending sale!
  24. Distilling Cider With High acidity

    Supposedly, you can't get significant copper in the vapor path, since most salts thermodynamically prefer to be in solution than in the vapor phase, unless at very high concentrations. So it is the copper on the condensing surfaces that exit the still that are a concern (condenser, and lyne arm if it slopes into the condenser).
  25. What ever happened to iStill?

    Watch the Thomson Brothers from Scotland's Dornoch Distillery. You may want to invest in buying a few of their early bottles or maybe even barrels in the coming years. The single malt whisky that they are making is just amazing. I have been over to help fine-tune things and due to their choices for quality over yield in every aspect of their whisky making, the new make spirit is the best I ever tasted. It holds a huge promise for the future. https://istillblog.wordpress.com/2017/11/22/where-tradition-meets-innovation/ Regards, Odin.
  26. Odin on Gin

    If you are from North America and want to learn what we have to share on distilling, fermenting, and of course award winning gin making, please see attached link: http://www.newworlddistillery.com/news/ We are organizing a new 3-day workshop at the New World Distillery in Utah. In January, so if you want to combine it with some skiing, that's perfectly possible. Only half an hour from SLC Airport, btw. Participants rate our workshop with a 9.7 out of 10. Very proud of that result. For more info and/or registration, please reach out to ashley@newworlddistillery.com Regards, Odin.
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