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bluefish_dist last won the day on November 8

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  1. bluefish_dist

    How to make cuts in moonshine distillation

    Not to sound like as a$$, but you need to spend some time reading on home distiller. I understand that English is not your native language, but these are some pretty basic questions. A good start for how much you will make is compute how much alcohol you have in the wort, og vs fg. Then say you have a 10% you would have .4 gallons of alcohol 4 gallons X 10%.. For ease of calculating we will assume your still will capture it all, so take .4/10, thus .04 gallon jars or in metric terms 150ml. Personally I have never made anything I would want to drink after a single distillation on a pot still. That would necessitate a 2nd run. I really only run columns for spirit runs and there are way too many permutations to get into that here.
  2. bluefish_dist

    Formula approval for Spiced Rum Required?

    You can add a tiny amount of sugar and still proof as normal. I think the cut off is 400ppm dissolved solids.
  3. I run a recirculated cooling system with 2 300 gal totes feeding a 125 gal still. It works fine if you only want to run every 3rd day. I have considered adding a radiator on the return line to help dump heat prior to going back into the totes. So far that has not been needed to meet demand. It does not keep a constant water temp, but I run a VM style still head so it's not all that critical. If running a CM, I think a radiator and then probably a small chiller would work better. Radiator to dump the majority of the heat and the chiller to keep a constant temp in the reservoir.
  4. bluefish_dist

    carbon monoxide

    FYI the fire department can come out and check with their meter. I think hvac techs also have co meters. Had to have it done at home when a co alarm was going off. Turned out it was bad and was a false alarm.
  5. bluefish_dist

    Grounded Fermenters?

    Did not have to ground out fermenters as they only hold "beer" which the fd essentially considers water. All tanks/containers for spirits needed grounding and bonding.
  6. bluefish_dist


    I have been told that to get the bold flavor you have to have pina in the wash. The master distiller I talked to said you would not get good flavor from syrup alone.
  7. bluefish_dist

    Amendment to drop DSP Bond Time Line

    I was quicker than that. Maybe a month. But that was when the law first went into effect.
  8. bluefish_dist

    Best beers for making products

    Not sure who you are asking, but yes we did. Sold it as whiskey as it was all malted barley, hence the no hopps. We had the brewer make the wort and then we transferred it prior to fermentation. Fermented in house, then distilled and barrel it. The finished product had notes from the Porter, but was definitely a whiskey. It was fun to watch reactions as people tried it. The different flavors hit at different times.
  9. bluefish_dist

    Best beers for making products

    We recently did an unhopped Porter. Came out quite interesting. Sold well. Technically it was a malt whiskey.
  10. bluefish_dist


    Using CB insurance in cos.
  11. bluefish_dist

    What states let Distllerys self Distribute?

    Colorado allows self distribution as well.
  12. bluefish_dist

    Whiskey Hypothetical

    I don't think you can do it all in one batch as that would be changing types which would require a formula. You could do it with one mash bill and different runs, i.e. This one is corn whiskey, this one is bourbon. A local distiller does that. Same mash bill for two different products. If you define it up front as a type and don't change it, no formula is required.
  13. bluefish_dist

    Whiskey Hypothetical

    Corn whiskey is unique in that it is the only whiskey not required to be aged. If it is aged it has to be in uncharred barrels, so if it's corn whiskey, toasted barrels, bourbon, new charred barrel. Clear as mud?
  14. bluefish_dist

    Lessons in Barrel Aging

    I would also try some Gibbs barrels if you want a little slower extraction.