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Everything posted by Foreshot

  1. Ethanol, especially at cask strength, is a very strong sanitizing agent.
  2. Thanks to Dave Dunbar! He submitted my TTB application today. He guided me through all the hoops. Now I'm working on PA and Allegheny County Health Department. I'm not too worried about the state. ACHD is what I am worried about. I have zero clue what they will want. I've never been in the restaurant industry before so I don't know anything about the requirements. I know it will cost me $$, but I'm hoping not $$$$. I'm hoping to be open in November/December. I've been studying, reading and talking to distillers for years now. It's starting to feel real. I'm still building my space out. It should be done by early October.
  3. https://www.reuters.com/article/us-usa-trade-whiskey/u-s-whiskey-exporters-struggle-after-year-of-eu-tariffs-idUSKCN1V80DN
  4. https://www.katmarsoftware.com/alcodenslq.htm There's a video how it works. Also it's a free download to test it out.
  5. Check out the book "still magic" by Marcel Thompson https://stillmagic.net/. I just ordered it. Has recipes and advice.
  6. First question that always gets asked - where are you located? If you're near Pgh I might be interested.
  7. Also a good resource: https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-make-moonshine <- has a link to a video too.
  8. They list many here: https://homedistiller.org/forum/viewforum.php?f=14 https://homedistiller.org/forum/viewforum.php?f=11 If you haven't distilled before you may want to read this: https://homedistiller.org/wiki/index.php/Beginner's_Guide It's not that people don't share recipes here, it's that they are more commercially based. Meaning batch size is normally a couple hundreds of gallons at a time. For a simple corn mash you can try this one: https://homedistiller.org/forum/viewtopic.php?f=11&t=74316
  9. Look up a 1000-2000 sqft warehouse space near you. That's what it might cost. But how much it costs depends all the factors that Hedgebird supplied. He nor anyone else can give you even ballpark figures because it is all based on local factors. What is costs will vary wildly - urban, suburban, rural. Local government, fire inspectors etc can change that. There's very few easy questions when it comes to distilling and what you are asking isn't one of them.
  10. 1. "turquoise floaties" - isn't that a sign of you getting copper sulfate in your distillate? 2. What kind of still is it? I love that statement.
  11. I'm not stating I'm an expert on the fine details of what you are asking, just going off of what my interpretations of the regs are. If you're doing something that is serious you should go to someone like Dave Dunbar who can guide you through those details. Those Regulations are here: https://www.ttb.gov/spirits/bam/chapter4.pdf 1. Yes, that would be the Distilled Gin. "DISTILLED GIN: Gin produced by original distillation from mash with or over juniper berries and other aromatics or their extracts, essences or flavors" 2. Redistillation - flavoring GNS or other spirits with botanicals. 3. Mixed question here - if you're redistilling after maceration then it's Redistilled gin and doesn't need GNS, it can be any spirit. If you don't redistill then it's compounded gin that does require GNS. REDISTILLED GIN: Gin produced by redistillation of distilled spirits with or over juniper berries and other aromatics or their extracts, essences or flavors COMPOUNDED GIN: Gin produced by mixing neutral spirits with juniper berries and other aromatics or their extracts, essences or flavors 4. The regulations do not state what type of still is required so any can be used. 5. The still type doesn't matter. If you use a pre-distilled spirit it's redistilled Gin. 6. See 5. Again - there's way more to this than what is above. Dave can guide you through it.
  12. ^ That's Gin that is made with a base spirit then you macerate or vapor infuse the botanicals. This how most gins are made. ^ That is more like Genever. The botanicals are mixed in with the fermentation then distilled. As for the other questions as to when to add botanicals or vapor infuse etc - different manufacturers it differently. There is no single way to make gin.
  13. Starting to mess with barrels. What tools would be useful aside from a bung puller and hoop driver? Or other places to look for them? I figure on using a dead blow hammer with the hoop driver and placing bungs. https://barrelbuilders.com/store/ https://www.stortz.com/product-category/cooperage-tools/
  14. That ^ Our industry SUCKS at sharing knowledge on a larger scale. Walk up to a distiller and (s)he'll tell you nearly everything you need to know. Very few people write stuff down in order to share it. We need to be better at that. This forum is a great tool for that but we tend not to get that deep into things. We get stuck with people taking umbrage at perceived slights and ruining threads. (This isn't directed at anyone in particular, we've all done it.) That makes it so we don't share quite as much or as honestly as we could. We get stuck not being able to share our insights as to why we do things or why we think things work the way we do for fear of causing a problem or having someone crap on you. In the end we don't really know why we do what we do. We're just guessing. And that sucks.
  15. We have a really bad tendency to equate all spirit production as the same. So when we get into discussion like this we miss one point that we really need to say: Different flavor profiles are made with different tools and processes. We know this we just seem to ignore it for our own point of view on our on products. What's best for a lightly flavored Brandy is different than a heavy rum or whiskey or a neutral. Who's going to use a 40 plate stainless steel still to make a scotch style whiskey? Who's going to use a copper pot still to make a neutral? Can you do it? Yes - but it doesn't mean it will do it well. I like where this thread is going but when you reply remember to explain a little bit as to your thinking. It's important to let the readers understand why you say what you say so they can make better decisions and better educate themselves.
  16. I still have it but the person that was going to do the analysis flaked on me. It still may happen I hope.
  17. Ask some local breweries what they do. I found an environmental group that takes them.
  18. https://www.distillerytrail.com/blog/getting-ttb-labels-conditionally-approved-will-help-speed-up-time-to-market
  19. 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.
  20. https://www.bloomberg.com/news/articles/2019-06-13/on-dc-s-chopping-block-whiskey-racehorses-and-other-tax-breaks
  21. Brettanomyces is characterized as phenolic - horsey, bandaids, etc. I'm not saying it is, only that it is a possibility.
  22. 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.
  23. 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.
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