Jump to content


  • Content Count

  • Joined

  • Last visited

Everything posted by RBDistiller

  1. Ok thank you, that is what I thought. We have one of their mash tuns, the design looked very familiar.
  2. You could fill them with hot water and caustic and let it soak like that overnight, then drain, citric rinse like @portoman said and then we follow with ozone rinse.
  3. I am going on 4 years on the same pair of Red Wing heritage boots and they have held up very well. Although, it is about time to have them resoled, I dont ever see them completely wearing out from the work done or the chemicals that come in contact working in the cellar every day. I try to clean and oil them 2-3 times a hear to make sure they dont dry out. They were pricey up front but Im hoping it to get 10+ more years out of them.
  4. Completely agree.. My comment was referring to the distilling of wine that was intended to be wine that went bad at some point. Over the years I have expieremented with many different grapes with the intention of making brandy from them. A lot of the process is different than if we would be making wine from them, including when we would pick them based on sugar/acid levels.
  5. From my experience with the many different wines I have distilled is that what ever flavor they have from being "bad" wines gets intensified by the distillation process. Also, unless you are taking measures to try to bind up some of the free sulfur before distilling, the distillate has an unbearable sulfur smell.
  6. Updated what is available, some product has sold. I have samples ready to send.
  7. Sounds good, send me an email, Robbie.Scudder@moerschhg.com when you want to get together.
  8. We made it the way Port is made by adding spirits to the fermenting wine which then stopped the fermentation while there was still residual sugar. It is about 10% residual sugar and about 18.5% alcohol.
  9. We are selling excess Cab Franc port style wine, all wine is currently still in barrels. Listed below are the vintages and the amounts that we have for sale. 2005= 300 gallons (SOLD) 2006= 300 gallons 2007= 480 gallons 2008= 420 gallons 2010= 480 gallons (SOLD) 2011= 300 gallons $12/gallon, will sell in barrels or tote, buyer pays for shipping. Product is located in SW Michigan. If you have any questions or would like samples please email me at Robbie.Scudder@moerschhg.com
  10. That's pretty cool, I know someone who uses heads in their drag car.
  11. We have used them in a cider and our chef made gin pickles using the botanical.
  12. I threw out the idea to the higher ups when I saw that they were doing it. I heard about the Devos purchase a while back, our table was next to Coppercraft's table at the Michigan Craft Distillers festival last fall, their rep that was there seemed pretty excited with that kind of money backing them.
  13. I just saw today that Coppercraft Distillery in Holland, Michigan is releasing a canned Gin & Tonic soon.
  14. What S101 says is correct, the only time you need to record low wines is quarter end. I do not remember off the top of my head where it is stated in the CFR but a product can stay in production as long as reasonably necessary to finish the product and I interpret that as the entire time during the double distillation process.
  15. We have used Loggerhead for years, great quality and great people!
  16. I think using it in a CIP would be a bit overkill but I dont see why it wouldnt work. We use it in plastic spray bottles for spraying connections after everything is clean using caustic and ozone. Since we moved the winery into a new building, like everyone else, we have an over abundance of heads and Im looking for something to do with it.
  17. I have been using a plate and frame filter for spirits for years. I also used it in wine making prior to getting into distilling so I got to practice on it and learn how to minimize losses with a less expensive product. After developing a good SOP on how to flush it after filtration, on average lose roughly 1-1.5 wine gallons of product at 80 proof, doing a 2 step filtration with a total of 14 pads. Depending on batch size and the amount of pads you use that number will go up or down. The filter I have is a Alpha Filter from Criveller.
  18. I just ordered some from them as well, it is on back order at the moment.
  19. We have had a winery and distillery operating out of the same space for years, actually had a full running brewery working out of the same space for a while too. Not quite sure how we had the licensing, as that was obtained way before I came here but we didnt go painting lines on the floor to keep things separate. We did have a designated room where the still is located but most of the building was shared. We never had any issues with the TTB and the way we were running the space.
  20. All of what @bluestar says is true about the sugar and the inconstancy between 2 different suppliers. What you do for one product will most likely not work for the next product, as I have discovered the hard way. Im not sure what SafTeq is but my go to yeast for the successful batches with an different base was DistillaMax LS, but I have tried that and DV10, V1116, and EC1118 and have yet to find something that will work on this product. My suggestion is once you find a product that you get to work stick with it, but even then you could run into the issue of their product not being consistent.
  21. @indyspirits I have not made any more head way on it and had to move on to bourbon for a little while. I have done far to much research and work on this agave for this base to not be fermenting. I have done everything the producer has instructed that other distilleries are doing, I have done everything the yeast manufactures have suggested, and tried what other distillers have suggested and still cant get this stuff to ferment. One semi-successful fermentation I got to finally do something took over 3 months and a lot of work. I was close to giving up and one day it started to move out of nowhere, but still couldnt get it to finish anywhere near dry.
  • Create New...