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Foreshot

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Foreshot last won the day on September 22

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  1. Bostonapothecary.com

    If you haven't been on Boston Apothecary lately do yourself a favor and go there. He's translating a bunch of old rum papers. Tons of great information & research. https://www.bostonapothecary.com
  2. Can we do something about the spammers?

    @EZdrinking Thanks, much appreciated.
  3. Can we do something about the spammers?

    Within a day or so of them posting. I report all of them.
  4. Topping off barrels

    https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr;sid=33fc0c0194b58b6fe95208945b5c637a;rgn=div5;view=text;node=27%3A1.0.1.1.3;idno=27;cc=ecfr#se27.1.5_111 Age. The period during which, after distillation and before bottling, distilled spirits have been stored in oak containers. “Age” for bourbon whisky, rye whisky, wheat whisky, malt whisky, or rye malt whisky, and straight whiskies other than straight corn whisky, means the period the whisky has been stored in charred new oak containers. https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr;sid=33fc0c0194b58b6fe95208945b5c637a;rgn=div5;view=text;node=27%3A1.0.1.1.3;idno=27;cc=ecfr#se27.1.5_140 (1) In the case of whisky, whether or not mixed or blended but containing no neutral spirits, the age of the youngest whisky. The age statement shall read substantially as follows: “___ years old.” No mention of adding water, proofing, etc changing age statements. Even deeper in 5.40 I don't see anything that would prohibit it. Not saying the interpretation isn't as you state, I just don't see it in the regs. Dave Dunbar @dhdunbar - you have any insight on this?
  5. Topping off barrels

    Not arguing, but is it not effectively the same thing? Personally I would have dumped, proofed, refilled. But everyone's situation is different.
  6. Topping off barrels

    Hubert Germain-Robin: https://www.amazon.com/Maturation-Distilled-Spirits-Vision-Patience/dp/0996827706 Richard Paterson: https://www.amazon.com/Goodness-Nose-Passionate-Revelations-Blender/dp/1903238676 Both advocate for slow proofing and marrying of spirits. It's a lot easier when you have the stocks can can spare a year or more.
  7. Changing pH of wash

    @Mendo Spirit - I think it's https://www.amazon.com/Alcoholic-Beverages-Evaluation-Publishing-Technology/dp/0081016522
  8. final product is cloudy

    Before you mix in your spices try testing some of the white spirit to test for the presence of tails (eg does it cloud up when proofed down). If it doesn't cloud up there then you can focus on the spice mix. For natural spices vs concentrate I don't have that experience to be helpful. If you search the forums for haze or chill filtering you're apt to find something to help. It's a common issue.
  9. final product is cloudy

    Now that I'm awake a little more: For future batches you'll have to go less deep in the tails or reduce the spice/botanical load.
  10. final product is cloudy

    Haze/louching is most likely due to oils from tails or the spices you're using. You can chill filter (it will slightly alter flavor) or up the proof to above 46% or so. I'm sure others will offer some other options as well. https://en.wikipedia.org/wiki/Ouzo_effect
  11. Can we please do something about the spammers? I and others have reported posts and users as spammers but no one is doing anything about them. Here's a list of the latest ones: Posts: http://adiforums.com/topic/9027-daily-market-analysis-from-forexmart/ http://adiforums.com/topic/9028-company-news-by-forexmart/ http://adiforums.com/topic/8370-instaforex-company-news/ http://adiforums.com/topic/8724-trade-btc-for-paypal-usd/ http://adiforums.com/topic/9080-hong-kong-wine-lovers-get-u-turn-on-festival’s-pet-cup-policy/ Users: http://adiforums.com/profile/11141-instaforex-gertrude/ http://adiforums.com/profile/14386-ifx-yvonne/ http://adiforums.com/profile/14482-elkhouli/ http://adiforums.com/profile/14810-wallcups/
  12. Best still design for rum?

    Thanks SCD. Another article in the yeast/bacteria directory...
  13. Thanks Paul. Once I get my space sorted out I will give you a call. I have a couple designs I want to run past you for a fermenter. After doing some research and experiments I am working on a very different design.
  14. Accolades for Others

    Yeah you guy should meet. I hate Rye and you guys both make rye that I actually like. Very different flavor profiles but both awesome.
  15. Best still design for rum?

    The crew at the homedistiller site have been working on that for last year or so. The idea is similar to kombucha. The chemistry involved is complicated to say the least. They have also been taking specific acids and doping washes, low wines and finished spirits to develop esters and big flavors. I'm not sure of the legality of doing this for a commercial product unless you go for a DSS COLA. Once you start going down the ester rabbit hole you'll find yourself in a different world.
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