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Everything posted by Foreshot

  1. 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.
  2. 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.
  3. ^ 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.
  4. 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/
  5. 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.
  6. 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.
  7. I still have it but the person that was going to do the analysis flaked on me. It still may happen I hope.
  8. Ask some local breweries what they do. I found an environmental group that takes them.
  9. https://www.distillerytrail.com/blog/getting-ttb-labels-conditionally-approved-will-help-speed-up-time-to-market
  10. 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.
  11. https://www.bloomberg.com/news/articles/2019-06-13/on-dc-s-chopping-block-whiskey-racehorses-and-other-tax-breaks
  12. Brettanomyces is characterized as phenolic - horsey, bandaids, etc. I'm not saying it is, only that it is a possibility.
  13. 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.
  14. 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.
  15. 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
  16. 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?
  17. 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.
  18. 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.
  19. 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?
  20. https://distilling.com/distillermagazine/slow-distillation/
  21. 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.
  22. Some info here: http://adiforums.com/topic/10394-discussion-on-sale-of-distillery/
  23. Probably not want your looking for but may still be usable: https://pittsburgh.craigslist.org/bfs/d/olyphant-brewing-kettles-mash-tun/6849073634.html Also you may want to try some pro brewing forums, that's a crossover piece of equipment. And there is many more of them than us for now.
  24. In distilling you'll find that yeast selection is a little different than beer. The differences between yeasts in distilling are more subtle than beer and some effects aren't immediately apparent. It may take a few years to know if a yeast works out or not. The second thing is that there's a number of distilleries that only use generic bread yeast for everything. Or they only produce one type of product (e.g. "Moonshine"). You'll find that attitude is due to the moonshining culture. Use what works and is cheap. Add in the illegality and not many people nor companies shared info or catered to us. This is changing drastically, but it's still just the beginning of the change.
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