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flyhigher87

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Posts posted by flyhigher87


  1. Hey guys I'm coming out with hopefully a pink gin/vodka soon.  However, I'm having trouble with the coloring.  I tried hibiscus to be as natural as possible.  It was a little to purple then got kinda brown.  I tried Carmine, it also was a little to purple.  But with less it was a nice pink.  However, After 3 weeks it lost almost all of its coloring.  Do you guys know what the pink gins are using for coloring.  I am pretty sure they are adding color, but what? 

     

    Thank you everybody.


  2. Hey guys I'm coming out with hopefully a pink gin/vodka soon.  However, I'm having trouble with the coloring.  I tried hibiscus to be as natural as possible.  It was a little to purple then got kinda brown.  I tried Carmine, it also was a little to purple.  But with less it was a nice pink.  However, After 3 weeks it lost almost all of its coloring.  Do you guys know what the pink gins are using for coloring.  I am pretty sure they are adding color, but what? 

     

    Thank you everybody.


  3. Hey guys i'm making a Grapefruit Vodka.  But I figured I'd post it under Gin since you guys would probably know best. \

    Anyhow I have tried macerating and distilling in the Pot and I have tried In a Gin Basket.  Gin Basket seems to be a bit stronger or at least it turns white with less grapefruit peel, i'm equating this to being stronger but it may not actually be stronger.  I and everyone else loves the aroma and taste, but I have two problems.

    1. It does not seem that the Grapefruit packs enough punch.  Its just not quite strong enough and when I try to increase it, it louces(turns white however you spell that).  Do you guys have any ideas how I can make the aroma stronger?  Without it turning White?

    2.  It also seems to loose its aroma faster than my gin.  I tried to distill it with Orris and Angelic root as a fixitive but it totally ruined the aroma for me.  Do you guys know of any better ways to keep in the aroma?

     

    Thank you so much


  4. You guys are awesome thank you so much.  Anyone know about warning labels I see everyone has the pregnant lady drinking with an X through it and a recycle sign.  I’’ve seen a few with a anti-drinking and driving symbol but more than most do not have that symbol? And I have not seen any regulations on what is required.   Sorry for all the questions i’m Super nervous my pallets of bottles will get there and they say the label is not Correct and then they throw my bottles in the Ocean(Its a reacurring nightmare).


  5. Just curious. I see a lot of nice stills with eight plates and a dephlag prior to the gin basket. What abv% are you trying to achieve through the gin basket?  Do you guys hold it at a steady abv% or do you allow it to change (probably lower) through the distillation?  Also have you found any noticeable differences with different abv% going through the gin basket?  

    Im super curious, my only thoughts are since alcohol is a solvent the higher abv% would be better at extracting oils. But I d love to know your guys expierences. I know Bombay has an awfully tall column before the gin basket I would imagine there is a lot of rectification before that basket. 


  6. I'm not calling anyone out here.  But an ADI Judge whom I assume is a professional with a great deal of experience.  Put it directly in the tasting notes on my Vodka.

    "Filter through Limestone it helps alot."


  7. Hey guys,

     One of the judges at the ADI conference suggested that I filter my Vodka through limestone.  He said it would add body to my Vodka.  I have also been to distilleries where I saw they filter their Vodka through Activated Carbon and Then through limestone or vice versus.  So I went out and bought a little Calcium Carbonate.  Wikipedia tells me that is what Limestone is.  It came in a powder so I figured I would add a tiny bit to about 500ml of Vodka wait a little and filter it through a coffee filter.  Well now it tastes like Chalk mainly because it has chalk in it.  

    Anyone filtering through limestone?  What type do you buy? and how do you do it?

     

    Mucho Thanks


  8. Howdy guys,

    So I just finished my first big batch of gin.  Now because of tank space issues i'm resting it at distillation strength, which is just over 75% abv.  Is this okay?  What strength alcohol do you guys rest your gin at?  At bottle proof, slightly above bottle proof, Distillation proof?  

    And has anyone found a difference in Resting the gin at different proofs?

     

    Thank you kindly


  9. Howdy guys,

       So I was at a gin distillery the other day and they macerate for 24 hours.  throw everything in the kettle.  And then distill with 4 plates in their column and use a dephlagamator(not sure what the output was set at).  

    So I was wondering doesn't using plates after a maceration take away the flavor of the gin?  I get why you would use plates before a gin basket, if you think the vapor should be a certain ABV before it runs through the gin basket.  But I don't get why you would increase ABV/ increase rectification with plates after macerating.  Wouldn't you basically be rectifying your flavor out of your gin?

    If anyone does this or has any thoughts on it let me know. I'm really curious.


  10. First off I am going to apologize now I’m not sure where this thread should go so you will probably see it published in a few locations that I think may apply.

    Okay so I have a big order from a importer/distributor in Italy yay!!  However, I am trying to figure out the labeling requirements.  I asked the importer he said look at another company and do what they did.  (Thanks for all the help 😣).  I looked it up on good ole’ google and I’m just finding some papers on self-regulation about possibly needing to list all ingredients on the label.  Looks like that is not required now.  

    Does anyone know where I can find information on what the exact requirements are for the European Union?  The United States is very specific as we all know in our COLA approvals.  Does the EU have anything similar to this?  Do I need the get my label approved?  Please, help this order is the largest we’ve ever had for our tiny distillery.  I do not have the cash to make any mistakes.

     

    Thank you all!


  11. First off I am going to apologize now I’m not sure where this thread should go so you will probably see it published in a few locations that I think may apply.

    Okay so I have a big order from a importer/distributor in Italy yay!!  However, I am trying to figure out the labeling requirements.  I asked the importer he said look at another company and do what they did.  (Thanks for all the help 😣).  I looked it up on good ole’ google and I’m just finding some papers on self-regulation about possibly needing to list all ingredients on the label.  Looks like that is not required now.  

    Does anyone know where I can find information on what the exact requirements are for the European Union?  The United States is very specific as we all know in our COLA approvals.  Does the EU have anything similar to this?  Do I need the get my label approved?  Please, help this order is the largest we’ve ever had for our tiny distillery.  I do not have the cash to make any mistakes.

     

    Thank you all!


  12. First off I am going to apologize now I’m not sure where this thread should go so you will probably see it published in a few locations that I think may apply.

    Okay so I have a big order from a importer/distributor in Italy yay!!  However, I am trying to figure out the labeling requirements.  I asked the importer he said look at another company and do what they did.  (Thanks for all the help 😣).  I looked it up on good ole’ google and I’m just finding some papers on self-regulation about possibly needing to list all ingredients on the label.  Looks like that is not required now.  

    Does anyone know where I can find information on what the exact requirements are for the European Union?  The United States is very specific as we all know in our COLA approvals.  Does the EU have anything similar to this?  Do I need the get my label approved?  Please, help this order is the largest we’ve ever had for our tiny distillery.  I do not have the cash to make any mistakes.

     

    Thank you all!


  13. 2 questions

    1. Do these work well with an all wheat grain bill?

    2. In distilling if you lauter first and collect a wort. Do you need to boil the wort to kill bacteria before fermentation? In beer they boil after wort collection for both hops boil in and for sanitizing the wort.  Is this boil necessary before fermenting for sanitizing if you are not adding hops?


  14. Odin you are the King I love this post!!!!

    I had two questions for you.

    1. When I age(rest) a gin for 5 weeks does that have to be in a tank or can it be in the bottles?  And if in a tank should the tank be open to atmosphere?  I’m not talking fully open but a small valve to allow it to breath?

    2. In your recommendation on how much of each ingredient to use you say herbs per liter 30% boiler charge.  Seeing it says 25-30g of herbs per liter at 30% boiler charge.  I want to make totally sure you are suggesting after watering down the boiler charge from 60 to 30% I then use 25-30g/liter of the new 30% boiler charge? And is the 25-30g/liter of juniper is that of the 60% boiler charge or the 30% after watering down?

     

    Look forward to your answers!!

    Jon


  15. Hey Vodka Producers using wheat,

        how do you guys separate out your wheat? Do you separate before or after fermenting?  Before or after distilling?  What technique/equipment do you use?  I am a tiny tiny distillery and we are using a small bladder wine press prior to distilling.  However I am thinking far down the road and wonder how you guys separate out wheat in the 1000L + batches.  I am mostly concerned with wheat because it is particularly hard to separate , Corn also if you do a corn  vodka let me know your process please.  Please let me know  Also I would prefer to separate before distilling to keep my process the same.

     

    Thank you.


  16. Thank you silk city distillers that was very insightful.  I never really thought about "the football field" of different flavor.  There really is a lot that can happen in that distance.  But, I still have a question.  From what I am gathering from your information is that the flavor of the different size columns will be different.  The larger column has more surface area and will have more dephlegamation(in the old sense of the word).  So If anything the larger column diameter would actually have a slower collection(output rate) than the smaller column?  Since it has a higher reflux ratio.


  17. Thanks for the read Tom!  and Robert when can I come work under you.  I read all your posts you are definitely one of the most knowledgeable person on this forum.  Always appreciate your input.


  18. Thanks guys.  We are looking for a new distributor now.  I'll certainly be pushing for Slickfloss's set up.  dollar for dollar sounds fair to me. Or even less but something would be appreciated they are making money off of my product too.  In my mind they should contribute to marketing.

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