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indyspirits

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Everything posted by indyspirits

  1. A picture of the open crates would go a long way toward selling this.
  2. indyspirits

    Looking for a scale....

    Looking for a scale w/ capacity of 1000 lbs with load cell resolution of .1 lbs. Anyone??
  3. indyspirits

    Looking for a scale....

    Only because I had never seen one that did 600! This is perfect. Thanks!
  4. indyspirits

    Looking for a scale....

    I looked at the optima scales site and i don't believe they have a scale whose load cells have a 1/10th lb resolution. And that's a problem since the displays certainly can show tenths. I'm troubled by this.
  5. indyspirits

    ELI5: The Birectifier

    Dear @bostonapothecary, With respect to Reddit's "Explain like I'm 5" subreddit. Gotta say... I don't fully understand the birectifier. Can you ELI5? I understand it's goal is to collect distinct fractions from a distillation run, but how/why is it different from a standard lab still? In my previous career I worked in large pharma in projects collected mass spec guided fractions so I sort of get what's going on. But I feel a primer, guided toward distillers rather than MIT educated PhDs might be in order..
  6. indyspirits

    Looking for a scale....

    What's the load accuracy / resolution?
  7. indyspirits

    Determining ABV proof After back sweetening

    Absolutely the best money I have ever spent.
  8. indyspirits

    Gin flowers

    A wise man (cough, cough, DUNBAR!) once told me, and I'm paraphrasing, to throw the BAM in the shitter. It's neither USC nor CFR but rather a document that causes more confusion than answer especially when it's not in agreement with the CFR. Edit: Apologies to the OP as I've hijacked your post
  9. The exact same way the requirement for new oak got in the CFR in 1935
  10. indyspirits

    Hello from Southern Indiana

    Where in southern Indiana?
  11. indyspirits

    Gin flowers

    Regarding Hendricks, if they can manage that flavor profile through pure distillation or redistillation I'll buy everyone a round of drinks. Clearly their label states "distilled" to which I play my bullshit right bower. That cuke flavor must be from compounding. I've tried for the cucumber flavor to zero success. I believe @Silk City Distillers has done some rotovap work with it with some success.
  12. indyspirits

    Gin flowers

    Ahhhh. You've not experienced the vagaries of the TTB COLA group. I believe that when compounding a gin the producer should place, on the front label, the term "Compounded Gin". We do have "redistilled gin" on our label. Many who I know redistill have "distilled" on the label. Shrug. Hopefully @dhdunbar will chime in here regarding exact labeling requirements. Notwithstanding, I'm fairly certain you'd be limited to the back label for the phrase you mention (a good one if I might say so myself).
  13. indyspirits

    botanical with similar flavour profile to grains of paradise

    black peppercorn?
  14. indyspirits

    Exogenous Enzymes

    We use HTA, glucoam, and beta anti-gummy-shit from specialty enzyme who I think have changed their name. They're out of Chico, CA I thik. I have a theory that there are only about two actual producers and other just resell. Shrug.
  15. indyspirits

    Hard vs. Soft Water

    We use carbon filtered water for everything. According to our water company our water hardness is 23 grains / gallon. We do soften prior to our RO system and boiler (and dishwasher!)
  16. indyspirits

    Gin flowers

    So this begs the question.... would this product be classified as a compound gin? Labeling minds want to know!
  17. Do you have a picture of the still?
  18. indyspirits

    label Printing software

    We use a Zebra printer to print all of the required info. Initial investment is a significant ($1,200) but labels are about a penny each.
  19. indyspirits

    Changes to CFR

    Point well taken. I never hear rumblings of producers fudging on their NAS labels. I think about distillers like Kilchoman who, when releasing a 1 year product, couldn't, and didn't call it scotch. So many craft producers seems to operate like it's a sprint rather than a marathon.
  20. indyspirits

    Changes to CFR

    Alternatively they could explicitly allow NAS whiskeys and let the consumers sort it out for themselves. It's certainly worked for single malt scotches. Edit: By "sort it out" I mean determine using their $$$ who's going to make it and who isn't
  21. indyspirits

    Changes to CFR

    The solution is trivial: user fees. Worked to speed and improve NDA approvals at the FDA via Prescription Drug User Fee Act (PDUFA) in 1992. It can certainly work at the TTB.
  22. indyspirits

    Gin flowers

    Perhaps you have your answer there?? We've done elderflowers in the gin basket to some success. As others have said, they turn unpleasant when macerated.
  23. indyspirits

    Distillery Floor Treatment

    I find epoxy expensive (we're at 5K sq ft) and a bit Slippery When Wet (ahhh, harkening back to my freshman year college days!). Our floor is sealed concrete with saw-cut joints. I wish we would have had these filled as they're a PITA to clean. We use a pressure washer surface cleaner 2x / per year.
  24. indyspirits

    Understanding impact of Commercial enzymes on Mash Bill

    Starch test will tell you if there's any remaining starch and, well, if there's no starch it must have all been cleaved to long chain sugars. Ours is anywhere between 45 mins to 75 mins depending, I assume, on the quality of the grind and maybe the "freshness" of HTA?? Youre spot on in that adding all grains on the way up is a fools errand. Sounds like you have it will under control.
  25. indyspirits

    Understanding impact of Commercial enzymes on Mash Bill

    Is this a bourbon mash bill, i.e. is there corn in there with the rye & barley? Edit: Read and re-read that you're using milled corn so the answer to my question is "yes". The consultant is partially right. The starch in corn is bound in a tight matrix, the best way for the alpha to get at is is to soak it in hot water. There's a paper out there that says 183 is fine. We always heat to 190, add HTA, and hold until negative starch test, lower the temp to under 160 they add our barley / rye / quinoa / oats / whatever. I have very rarely experienced an infected bourbon mash. If you cool quickly then pitch an appropriate amount of yeast it will out-compete any wild bugs. Heating your other-that-corn grains to 185 will server only to denature naturally occurring enzymes.
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