SheepishLion

Just a couple quick questions to all those who grow the grains they use to make their whiskey: Do you folks have a QC program in place for the incoming grains? Do you have a testing program that gives you a "spec sheet" similar to what you would get from a commercial grain supplier? Or is that not something that most folks worry about?

Bluestar, could you pm me please? If you wouldn't mind answering a couple questions...

The winery I work for is currently trying to source approximately 1000L of aged, domestic brandy for a blended product that we're working on. My boss and I have basically run out of ideas of where to look, so I thought that I would ask the fine folks of the forums for help. Anyone got any extra bulk brandy laying around? Any help would be greatly appreciated. Thanks, Joe Nelson Distiller Mazza Chautauqua Cellars Mayville, NY

Perfect. This is exactly what I was looking for. Joe

Hello all. Hoping that you fine folks here on ADI could help out. I'm looking for some books to research craft whiskey production. Specifically looking at mash composition, water-to-grain ratios, mash temps, etc. I'm originally a homebrewer and now work in a craft brandy distillery and winery. We've recently begun to gather info on also producing a whiskey and just need some starting info. I work better from books/reading materials. Lots of sources, including ADI offer a number of books, but I was really hoping to be pointed to the ones which are a little more technically helpful. We already know how to run a still, handle barrels, etc. It's the nuts and bolts of grain distillation which I need to get my hands on. Truly, any help would be greatly appreciated. Joe