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Foreshot last won the day on November 7 2018

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About Foreshot

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  1. Ask some local breweries what they do. I found an environmental group that takes them.
  2. https://www.distillerytrail.com/blog/getting-ttb-labels-conditionally-approved-will-help-speed-up-time-to-market
  3. Foreshot


    For Vodka for a good neutral profile chill filtering is a good idea. Anything with flavor though chill filtering can effect the flavor. https://homedistiller.org/wiki/index.php/Chill_Filtering For Filtering - Chilling causes the oils (tails) to solidify enabling them to be filtered by a barrier (physical) filter. Activated Carbon does not filter it out. If you use the search button you will find multiple discussions on this topic - pros/cons, technique, etc. It's somewhat controversial. In the end it is flavor vs appearance. To test for chill haze throw a bottle in a freezer overnight. If it's clear the next day no need to chill filter.
  4. https://www.bloomberg.com/news/articles/2019-06-13/on-dc-s-chopping-block-whiskey-racehorses-and-other-tax-breaks
  5. Brettanomyces is characterized as phenolic - horsey, bandaids, etc. I'm not saying it is, only that it is a possibility.
  6. No dirt/dust will come over in the distillate. The only things in the distillate will be volatiles that have boiling points near or less than water.
  7. I know several that have taken it. Feedback has been good but I didn't get into details. The distilling programs has been around at least 6-7 years. Let me hit up someone I know that went in the last year or two.
  8. Siebel's is way less and is very well respected. https://www.siebelinstitute.com/education/continuing-education/craft-distilling-operations-and-technology https://www.siebelinstitute.com/education/continuing-education/craft-distilling-operations-and-technology/dates
  9. I'm not sure there's been any real discussion on the subject. So let's discuss: While I highly respect Mr. Hubert Germain-Robin, I find his writing to be hard to understand. He states something is great, but rarely says how or why. I've read his books and this article is the same. So ok, slow distillation is awesome, but why? It tastes better - ok, but why?
  10. Ha - I was like why do you have a gin basket? I know though if you did make gin it would be good. Thanks for the info.
  11. One would think I would have checked the literal only post. One would be wrong. But hey - the formatting is nicer on the distiller page.
  12. So most gin basket designs are of the "tall" variety. Why not more flat? I was wondering if something like two 8" to 4" bowl reducers would make a better gin basket. For me I see that the tall design won't allow as much vapor flow to the center of the basket. I would think a perforated plate sat in the bowl might allow for better extraction. But in the back of my head I think "It's that way for a reason, you just might not know it". And I don't know why it's tall versus flat. Tradition? Is there something else?
  13. https://distilling.com/distillermagazine/slow-distillation/
  14. How are you cleaning it? Just spray on and clean off or CIP for a while or what? If it's built up anything it will take a while to break down. If you don't have a CIP maybe hit a couple paper towels with Citric and let it sit on it for a while. Wet paper towels should be able to stick to most vertical surfaces for a while. If you don't have a CIP ball you can get them cheap at Brewer's Hardware or most of the other vendors that frequent here.
  15. Some info here: http://adiforums.com/topic/10394-discussion-on-sale-of-distillery/
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