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LaChascona

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About LaChascona

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  1. LaChascona

    Gin flowers

    Depending on your equipment or how much money you want to spend....... I would vacuum distillation. You could experiment with a rotavap but it will still run you a few 1000$.......I think....
  2. LaChascona

    EPK? electronic press kit

    Does anyone have any examples of experience with making an Electronic Press Kit for a new release? I have done them for films and TV series in my past life and I know that they are used more extensively with new musicians but has anyone ever done one for the opening of a new distillery or the launch of a new product? Thanks
  3. LaChascona

    International Shipping

    Sounds about right. For me that ships between New York And Santiago, Chile the cheapest option is to "slow boat", sea freight. 2 months, $25 per square foot, but this company only ships between New York, New Jersey, Massachusetts, Miami and Santiago Chile. You could ask around locally to where you are shipping if they know of similar services. Also, some airlines will ship packages on regular passenger flights. Good luck
  4. LaChascona

    Grinding Juniper Berries

    About 3 months ago I was experimenting with getting more flavor out of my Juniper. I did a run (200 liters) with Juniper berries ground up with a food processor. Because I had never read anything about it, I had no idea and yes, I came out super astringent. I had an empty stainless barrel so I just put it in and sealed it up, thinking that I would do something with it later on. I realized the astringency after I had proofed it so it's been sitting in there sealed at 45% abv. Reading this thread made me think of it.... Do you think its better to redistill it? or do you think that if I just leave it open, that astringency will dissipate and eventually go away? Also, someone mentioned somewhere about possible pesticides being the cause of astringency. If that was the case, which I doubt, but you never know.... Would you ever be able to distill that out safely? How could you know for sure? Thanks in advance, if anyone has an opinion....
  5. LaChascona

    Resting Gin what Proof

    I rest after proofing to bottle strength, 45% abv. I thought that the water needed time to settle with the distillate. Blending right before bottling always resulted in a kind of strong "alcohol bite" in the taste and aroma.... but maybe it has to do with the botanical bill.....
  6. LaChascona

    Odin on Gin

    Hello Odin, Great thread. Thanks for all the information. I normally bottle my gin in the following few days after I do my distillation but I want to try your method of letting it rest. My question is... When you do this rest, are you doing it at bottle proof or it is resting at high proof and then you are proofing down right before you bottle? Thanks in advance. Great thread.
  7. LaChascona

    Can Anyone Interpret This Spirit Analysis?

    go there and taste it. see what is going on.....if you have had a good feeling from them already. entire trip cost 1K..? for 8k liters of tequila? you are in the marketing business, not the distilling business.
  8. LaChascona

    Bulk Juniper

    Beacon Commodities in the UK. I just bought 500kg
  9. LaChascona

    Chlorine impact dramatic over chloramine

    Thanks Russ. You sell these systems, yes? If so, email me at NicholasDeeg@gmail.com. I import a lot of things from the US because Chile is usually double the price. Either Way, Thank you very much for your input.
  10. LaChascona

    Chlorine impact dramatic over chloramine

    Thanks Buckeye. So what brought me to this thread in the first place.... I have read that sometimes water test results will list the amount of Chlorine but it is actually Chloramine. Is there an easy way to determine for sure which one is in the water? like with a test from a pool store or something? Secondly, If it is in fact Chlorine would the best way to get rid of it be letting it sit in an open top tank and evaporate out? Also, would just an RO system clean that water up? Or would you recommend additional filters? Thanks again
  11. LaChascona

    Chlorine impact dramatic over chloramine

    Believe it or not, yes, it is supposed to be drinking water.... rather it IS the drinking water of the town. A very rural and poor town about an hour outside of Santiago, Chile. I trust the lab results. They were done by the top university in the country and the sample was processed with in 24 hours from when it was taken..... so they say. The results of municipal water from Santiago, which is supposedly the best was: WOULD YOU DRINK THIS? PH 8.03 Cerium (C.E.) mS/cm 0.9 Boron (B) mg/L 0.14 Calcium (Ca) 108 Copper (Cu) <0.01 Iron (Fe) <0.01 Magnesium (Mg) 8.83 Manganese (Mn) <0.01 Ammonium (NH4) <0.02 Nitrate (NO3) 1.07 Sodium (Na) 68.41 Phosphate (PO4) <0.01 Zinc (Zn) <0.01 Bicarbonate (HCO3) 102 Potassium (K) 3.47 Chlorine (Cl) 97.2 Sulfate (SO4) 230
  12. LaChascona

    Chlorine impact dramatic over chloramine

    Did you just call me a Boron? Sorry. yes, Everything is mg/L
  13. LaChascona

    Chlorine impact dramatic over chloramine

    Hi All, I just had water tested in a fairly remote part of central Chile..... Before I go any further, Chile is not known to have good water in this area...... The water comes from a "municipal well" and very basic infrastructure and water treatment is used. As of now I would like to use it for proofing down my Gin, which I re distill from NGS. I have read the above bru'n water link but as I am not fermenting. I wanted to get some more opinions on proofing water. Maybe some of you brew and proof with the same water and do or don't have issues with louching or off flavors...? Basically I'm kind of trying to do the minimum to the water... for two reasons. The system I need to "clean" the water up completely is extremely expensive and secondly, I would like to eventually ferment with it.... without having to add to much back in. Here was my report: PH 7.9 Cerium (C.E.) mS/cm 1.62 Boron (B) mg/L 0.16 Calcium (Ca) 225 Copper (Cu) <0.01 Iron (Fe) <0.01 Magnesium (Mg) 28.08 Manganese (Mn) <0.01 Ammonium (NH4) <0.02 Nitrate (NO3) 43.6 Sodium (Na) 84.66 Phosphate (PO4) 0.03 Zinc (Zn) 0.03 Bicarbonate (HCO3) 331 Potassium (K) 5.99 Chlorine (Cl) 165.11 Sulfate (SO4) 314
  14. LaChascona

    Fixatives / Citric Acid

    I made a gin last week that did not have angelica or orris root. It came out nice but within a few days it had lost half of it's aroma and taste. I have read a bunch of stuff on this recently but haven't seen any thing about herbal substitutes to angelica or orris root. The only thing I came across was a distillery that was making liqueurs, was using Citric Acid as what seemed to be a fixative. My question is..... What are people using that don't have angelica or orris root in their list of botanicals? There are plenty of gins on the market that say they don't use angelica or orris root....... I've got more then a handful in my liquor cabinet that taste the same now as when I opened them months ago.... What's the deal? Citric Acid? Some other additive.
  15. LaChascona

    German Still and Equipment

    Hi. I'm interested. can you please send pictures. Nicholasdeeg (at) gmail Thank you
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