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bluefish_dist

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bluefish_dist last won the day on January 31 2017

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About bluefish_dist

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    colorado

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  1. bluefish_dist

    Hallelujah! We got our TTB Permit

    I have had good luck with all American glass for glass and Paulson supply for t tops. OI also has good customer service even though we no longer use them.
  2. bluefish_dist

    Food in tasting room

    Same here, single serve prepackaged snacks are not food, but once you sever ice or prepared food then you need a restaurant license. We have not gone that route yet. Most simply get a food truck to provide the food.
  3. bluefish_dist

    Agave

    I use calcium carbonate for ph adjusting. 1/2 lb at a time on a 110 gal ferment. Raises it about .2 ph and that lasts for a day or so. I aim to hold ph from 3.8-4.0. that is the bottom end for the yeast, but it finished well. I also heat to 90 deg. After the second yeast addition I drop about .05 per day on the sg. I have never used baking soda except in vodka low wines, but I would be concerned in adding too much sodium. Cc is available in 50lb sacks for cheap. I would rather finish better and use all the sugar. Especially on one that costs so much.
  4. bluefish_dist

    Agave

    I just finished a run which started at 1.056 and finished at .997. Took about 2 weeks to fully ferment and clear. I did a second yeast addition at 48 hrs. Turned out well and now I am running another batch starting at 1.065 to see how it compares. From talking with a master tequila distiller he recommended a 6-8% potential abv.
  5. bluefish_dist

    Proofing

    you need to determine the % solids and finished proof to determine the correct method to get the true proof. I don't remember the exact numbers now, but if the proof is 80 or above you can determine the solids and adjust proof using an oven. If the proof is lower than 80 you have to redistill in a lab still to get the true proof. The ttb has a video on how to do this.
  6. bluefish_dist

    Stupid label question

    I call them strip labels. Almost any label supplier can provide them. We use them but if production gets higher I will look at using printed capsules to speed up packaging.
  7. bluefish_dist

    Hillbilly Still 5500 Controller + Element

    My setup uses multiple elements and only one has a controller. The others are on/off only. I can run from 0-100% by a combination of elements and the one controlled element. For my 35 gallon still, I use two 5500 on 208 for 8000w total and I can warm up in an hour, then throttle back to get the right vapor speed for my 4" column.
  8. bluefish_dist

    Hillbilly Still 5500 Controller + Element

    Is it a 5500w element for 240 running on 208? If so, you will only get about 4000w on the 208 and 19 ish amps is correct. I have a be the same issue. 5500w elements run at about 19a. The easy fix is add more elements.
  9. bluefish_dist

    Cane Sugar Fermentation

    Really depends on the yeast. I run a couple different ones and pitch slightly above what is recommended. Ie if it's a 2-4lb/1000gal I pitch at say 5lb/1000 gal. You will have to experiment to find what works for your yeast. Just don't be afraid to bump it up a little.
  10. bluefish_dist

    Agave

    Thanks for sharing. Can I ask when and how much yeast you pitched on the second addition? Generalities of amount are ok, i.e. Same as first pitch or half first pitch. I try to hold ph between 3.8 and 4. I also get slow fermentation times 3-4 weeks. Next batch will be addition of a second yeast to see if I can get another .01 of attenuation.
  11. bluefish_dist

    Spirits Competitions

    Really depends if you want real feedback or a medal. Adi seems to the former. Others the latter. We entered one and did well, but then I looked at who got double gold and lost all respect for the judging. When the double gold goes to a product that one of my blind taste testers identified due to how bad it was, I really question who is judging and if I want to make a product they approve.
  12. bluefish_dist

    Cane Sugar Fermentation

    I don't do washes that are exclusively sugar, but do sugar based washes. Sugar washes do need something for buffering. Calcium carbonate works. You are correct that rum gets some of its buffering from the molasses. I find with my water if I add citric and cc at equal parts by volume it will get my ph close for pitching. This allows you to add a lot of cc for buffering if needed. Ph will drop and even crash if you are not careful. I pitch at 5.2-5.4 and try and hold it to low 4's when fermenting. I also now pitch at higher rates than recommended along with slightly higher nutrient additions. I am above the top recommended rates for both yeast and nutrients. I took a couple ferments from 1.01 to .997 by simply adding a little more yeast. Other ferments needed both more yeast and nutrients. Really depends on water and mash bill. My vodka has some grain in it and it uses 1/2-1/3 of what I add to the higher content sugar washes. It also finishes in 3 days Mixing/degassing has been reported to help, but it sounds like you are already doing that. Personally I have found the right mixes to get full attenuation, but it was a combination of correct ph, for both pitch and fermentation, the right amount of yeast and nutrients.
  13. bluefish_dist

    TTB Certified hydrometer

    From Cole pharmer, the basic hydrometer runs $35-$40. The real cost is calibration.
  14. bluefish_dist

    TTB Certified hydrometer

    If by certified, you mean calibrated, yes.
  15. bluefish_dist

    Loss in low-wines run

    Also carbon should be wet with water prior to introduction of the alcohol, so leave some room for proof changes. I use a simple gravity filter. About 3 ft of 2" pipe filled with 8-32 carbon. Then let gravity flow through. For larger quantities a pump system is needed.
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