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Foreshot

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Everything posted by Foreshot

  1. Foreshot

    How to make cuts in moonshine distillation

    Hi Nicola, Try these links: https://homedistiller.org/wiki/index.php/Beginner%27s_Guide https://homedistiller.org/wiki/index.php/Cuts For the jars have 20-30% of the original volume on hand.
  2. Foreshot

    Ultimate New Distillery Guide

    Man I've been wondering what you've been up to, now I know. Kudos! I'll be reading it in greater detail over the next couple days and I'll give you some feedback.
  3. Foreshot

    Sediment in finished bottles

    yeah, that's probably why I had to google every third word in your reply. Keep that coming! We need more science to help us make better products. You're probably picking up contaminants from both the water and the concrete (including salts). Carbon won't fix all of it.
  4. Foreshot

    reusing feints

    day or two.
  5. An example:BREWERS ASSOCIATION BEER STYLE GUIDELINES - https://www.brewersassociation.org/resources/brewers-association-beer-style-guidelines/ Poster: http://www.posterswholesale.com/resize/Shared/Images/Product/Periodic-Table-of-Beer-Styles/49283b.jpg?bw=1000&w=1000&bh=1000&h=1000 Why do we need this: I was planning on going off on some flowery language here but the truth is this: It's about marketing. Craft Distillers are not able to independently educate consumers on a level that is meaningful. Right now we live by the TTB's SOIs and unorganized fanciful names. These cover very little of the true scope of spirits. During Prohibition American consumers lost access and forgot a lot of the spirits that they drank. Very few people I know understand the different spirits that are common around the globe – Amari, bitters, brandies, Ouzo/Raki, Krauterlikor, vermouth, and many others. As craft distillers we can’t all make the same things and excite the consumer – whiskeys, bourbons, gin, vodka. We need to educate the consumer to other spirits to produce curiosity and stoke demand. We need to begin to define styles that exist, explain what they are, how they are used, and push this out to consumers. Anyone now trying to make Uuzo or Raki is going to have an extremely hard time selling it as they will need to explain it to nearly every single customer out there. Very few people are know what it is and fewer would buy a bottle of something as they have no clue to the flavor profile. We can't give samples to every single person in the country. We need a way of exposing consumers to these lessor know spirit types and give them a hint as to what it may taste like. That's how we can promote curiosity. Example profile: Name: Amari Description: Generally a bitter liquor used as a digestif or as a mixer for drinks. ABV: 15-50% Brands: Compari, Apertol, Cynar (substitute craft brands here) Example Drinks: Negroni, Poison Dart, Americano And creating a poster of style like the above would be super helpful. We should be creating a demand for styles and letting individual distilleries craft their own version. I personally would leave out the big producers and only list craft people to make this a little more ADI appropriate. This is something that the ADI and other craft spirits associations should collaborate on. It’s not going to be hard (aside from maybe some politics) but it needs to be done. I’m more than willing to help. Sadly the big producers will not do this, but they will follow our coattails. And to prove a point, this is the first result I got when I searched for “Chart of Spirit Styles” - Not super helpful to us: https://www.universal-tao-eproducts.com/catalog/images/P54-TaolistBody,Mind&Spirit.jpg
  6. Foreshot

    To filter or not to filter...

    The more I think about it I think phase separation might be your best bet for the least effect on the flavor profile. I would suggest a couple tests on a small still. Phase separation takes a few days to work properly. Try low wines without separation, 30% ABV and 17% ABV. I posted this link in another thread but I am also including it here for convenience: https://homedistiller.org/forum/viewtopic.php?f=1&t=19169 When I dilute my low wines: 1. Flavor is diminished a bit. 17% ABV low wines would worry me. I've never gone that low. 2. The final product ABV may be lower than normal, especially with 17% ABV. Probably not a concern with a column, but it is for a pot still. It's definitely not a perfect solution but it may be the least worst option.
  7. Foreshot

    Best way to neutralize a barrel

    Thinking of some ideas to for aging. I want to age out some product without really oaking it or having previous product change the flavor. Not solera but similar. So how can I reduce barrel contribution with somewhat used but not really old barrels? I would love to find 10-20 year old 10-30 gallons barrels but I doubt I would be able too. Most probably will be 2-4 years old and still have a fair amount of flavor to influence the product which I don't want. And @Huffy2k, I'm not doing this to the barrels I bought off you. :)
  8. Foreshot

    reusing feints

    It's also called phase separation. We were just talking about it in another thread. If you search the forum you'll see details. It's exactly like Adam said. It will help remove the really late tails. Full info here: https://homedistiller.org/forum/viewtopic.php?f=1&t=19169&start=12
  9. Foreshot

    Checking if maceration is complete

    I don't believe that you're going to find that there is an objective and quantitative way to do want you want. Taste is the only way to go to get a consistent product. That being said you would probably have to do a multi factor analysis to get close: SG, pH, TDS, and any other test you think you can throw at it. It still might not provide anything useful. You may be able to do better if you did each botanical separate though I don't know if even that would do it.
  10. Foreshot

    Best way to neutralize a barrel

    Thanks guys. Keep'em coming if you have anymore. I like the steam one - I will try that.
  11. Foreshot

    Help! Artemisia pontica..

    Another member graciously reached out to me and I accepted their offer. Thanks though.
  12. Foreshot

    Help! Artemisia pontica..

    if you're willing to sell some rhizomes I'll buy.
  13. Foreshot

    To filter or not to filter...

    Bottom up. The oils/fatty acids/esters that are causing this stay at the top. Draw from the bottom and leave the top part. You should see a haze or oil slick on the top. Stay away from it. It may still cause the a flavor/aroma change but it won't be as bad as chill filtering. If you search the forums for it there's a couple threads on it. The one I listed below describes the process. http://adiforums.com/topic/6444-phase-separation-of-low-wines/
  14. Foreshot

    To filter or not to filter...

    I agree that going to 47% won't change things dramatically. I also agree that most of your solutions will involve changing the organoleptic qualities- be it chill filtering or tighter tails cuts. You could barrier (not chill) filter tighter to 1 or .5 micron to pull out some of the heavier compounds but I don't think that will fix it either. I will say I've heard some chill a batch of spirit and rack off the top only. It's not quite as brutal to the organoleptics as regular chill filtering. A little out there but may do phase separation on your low wines? Again that would only hit the heavier compounds. The Scots do this and they still have a character rich product. Sound like you're in between a rock and a couple hard places: cosmetics vs flavor/aroma vs cost. Sorry.
  15. Foreshot

    Feeling very pleased with my efforts

    Congrats! Your post have helped me so thanks for them. Keep up the good work, that's seriously an awesome award and recognition.
  16. Foreshot

    Botanical storage best practice?

    Thanks, I'll check him out.
  17. So what's a good storage practice for unused botanicals? I am working with someone for a one off and ordered too much. We'll do it again in the future so I don't want to waste what I have. Is a ziplock enough, or vacuum pack it, or just dump it and get fresh next time? Other ideas?
  18. Foreshot

    Culture growing in my bottled rum?

    So just to clarify it a bit: Chill haze: Fairly Common. Comes from tails. Presents as haziness when diluted and/or chilled with water/ice. Can be considered a cosmetic fault. Chill filter will fix but may also change flavor profile. A fair number of craft folks won't chill filter either because they feel it affects flavor profile or because they don't want to spend the money on the equipment to do it. Semi-congealed glob(aka Jellyfish): Not common. Also from tails, but a larger amount than haze alone. Presents as a hazy cloud in bottle. I've never seen this in person but described as a jellyfish looking cloud on other forums. Same fix as above. It's a cosmetic fault. Release residue/Dirty bottle: Common. Bottle molds may have release agents on them to ease glass removal. It can present in the spirit post bottling. Or there's just dust or other junk in the bottle from being handled. It's recommended that you use some of the same spirit you're bottling to clean the bottle. Saponification: Fairly rare. Sap is caused by specific chemistry. It presents as snowflake-ish like crystals. It is both a cosmetic and flavor flaw. SCD and BA don't believe that it's probably Sap since it is rare and requires specific chemistry. I stated that it might be as the image you posted looks like it. It could also be junk like BA suggested. Without "being there" it's too hard to tell. Based on your description you have jellyfish level of tails in there. Cut a little tighter and rinse your bottles it will help reduce the likelihood of this repeating.
  19. Foreshot

    Botanical storage best practice?

    Thanks. Seems too simple given everything else in the industry requires some specialized esoteric piece of equipment from some magical land.
  20. Foreshot

    Culture growing in my bottled rum?

    Slow proofing will help but tighter cuts will fix it for certain. You're getting too many heavier compounds that eventually will cause haze/saponification.
  21. Foreshot

    Culture growing in my bottled rum?

    Chill haze: https://homedistiller.org/wiki/index.php/Chill_Filtering I can't tell really well from the picture but I can see specks like saponification. Like SCD says, they are different issues though the root cause is similar/same. You can search on this forum for slow proofing to read up on how people do it. Some proof a little every couple of days, some do 1 ABV/day, some take a year to do it.
  22. Foreshot

    Culture growing in my bottled rum?

    I can't tell for sure but it's likely saponification: https://homedistiller.org/wiki/index.php/Saponification Proof slower or cut tails tighter. There may be other suggestions but those are the two I've heard of.
  23. Foreshot

    Culture growing in my bottled rum?

    Ethanol above ~20% alcohol is antiseptic for most bacteria with ~15 minutes of contact, most stuff being less than a minute. Being in a bottle at 125 proof I don't believe that it's possible anything biological could grow. It's more likely a chemical reaction with something in the bottle pre-bottling or in the batch of rum. What's your bottle cleaning protocol?
  24. Seem to be the same company or something like that. One of them is located in Pgh so I can pickup for free.
  25. Foreshot

    Re-purposing heads into usable alcohol

    Thanks for sharing the experiment! Open research like this is hard to come by in this industry. For the batch that was fermented with the recycled heads: 1. Did you measure the ABV of the heads? 2. Did fermentation show any effects? Ferment faster/slower? 3. Open or closed ferment? Temp controlled? 4. Was the percentage of head/hearts/tails similar to the non-recycled batches? 5. Was the ABV of the wash similar to the non-recycled batches? (The point is to increase ABV, yes?) 6. What was the FG? Was it different that expected (attenuation issues?) 7. Any differential to flavor or aroma profile? And save some for review every couple months to see if something happens after a while, good or bad!
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