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mvierth

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About mvierth

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    Newbie
  • Birthday 06/28/1985

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  • Website URL
    www.boothilldistillery.com

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  • Gender
    Male
  • Location
    Dodge City, Kansas

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  1. mvierth

    Sudden Drop in Vodka Proof/Slight Cloudiness

    Also - Sincere shoutout to StillDragon. Once we let them know our condenser was leaking they shipped a new one out immediately!
  2. mvierth

    Sudden Drop in Vodka Proof/Slight Cloudiness

    SOLVED - We did end up having a leak in our condenser. Thanks for everyone's feedback!
  3. mvierth

    Sudden Drop in Vodka Proof/Slight Cloudiness

    Some more perspective: After exiting reflux it will hold steady at 190.5 for about half an hour. After that, with nothing being tweaked, the proof starts creeping downwards. Another sign of a leaking dephlegmator?
  4. mvierth

    Sudden Drop in Vodka Proof/Slight Cloudiness

    Hey, Bluefish! Thanks for the feedback. It's looking like it may be a leak in the dephpleg. Reflux has been steady and there hasn't been any sort of indicator other than the sudden drop of proof. Next step is pressure testing. Thanks so much for the help!
  5. Hey, everybody! Quick question to ponder (and any help is appreciated): We've been running a 18-plate Crystal Dragon StillDragon with 100 gallon kettle for our vodka/NGS production. We've had this setup since August of last year and have been able to consistently hit 95.625% ABV on each of our 100% wheat low wine runs. However, the past two days, for some reason, we're struggling to even hit 95% ABV. Here's our basic rundown: 500 Gallon, 100% wheat mash typically at 1.088 SG. Fermentation to 1.000. Stripped to approx. 125 gallons of low wines at 36% ABV. Proofed down to 25% ABV with tap water then fed into the kettle. Full reflux for one hour, then slowly exiting reflux into heads. This typically gets us to 95.5% ABV by the time we hit hearts (about an hour into distillation). However, these past two runs, we've done the exact same thing we've always done. The temperature of the kettle is the same, amount of water and temp of dephleg is the same. The only thing that's changed is the proof is struggling to get over 94.5 and there's a slight cloudiness in the final distillate. Any help is greatly appreciated!
  6. mvierth

    Clarifying Bitters

    Thanks, nabtastic! I'm hoping we can avoid a massive upgrade to our filtration system, but definitely worth a look at. We kind of hoped to be able to just bottle as is (being a classic 1800s, Old West recipe), but you're absolutely right that for many clear = quality.
  7. mvierth

    Clarifying Bitters

    Right now we're proofing down over hours. The fogginess is present even before proofing down however (mostly chunks of the botanicals it seems). It doesn't look so much like louching as it does just bigger chunks of sediment. Thank you!
  8. mvierth

    Clarifying Bitters

    Good afternoon, everyone! Quick question when it comes to clarifying potable bitters (amaros). We have a bitters that we're getting ready to release here in the next few weeks. We have the formula approved, labels and bottles in hand, and some excellent early reviews that we can use to promote it. However, we're still struggling to get the bitters a pleasant clear look. How we produce it: House-produced wheat NGS. Distilled to 192 Proof. Proof down to 80. Fill stainless steel mesh bag with the botanicals and place in the NGS. Macerate 24 hours. Filter large chunks out via paper filter. Proof down to 70 Proof. The end result has the flavor we want, but ends up being cloudy with some sediment that settles. We tried running it through some one micron filters and while that cleared the bitters up, it did reduce the intensity of flavor, which is what I was afraid of. Any suggestions on ways to clarify a potable bitters without sacrificing flavor? Thanks in advance! Mark A. Vierthaler Boot Hill Distillery Dodge City, KS
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