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About AdriftDistillers

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  1. Odin on Gin

    I would be thrilled to have that opportunity!
  2. White Whiskey

    Almost lost my sip of coffee on that one - might have a clever marketing angle there...
  3. Spent Grains after on-grain distillation

    We don't, personally, our farmers buy their own stock. I'll ask them next pick-up, but I'd guess a regular old feed supply store. Sugar beets are a super common crop here in WA.
  4. COLA for different bottle sizes?

    Yes, per the List of Allowable Changes to Approved Labels you can "change the net contents statement" for distilled spirits.
  5. Bulk Juniper

    I just ordered from these folks - currently limiting Juniper to 5lbs. Definitely a seasonal issue, but a great company to get product from.
  6. Spent Grains after on-grain distillation

    We store our stillage in totes and let the grain settle for a day or so and siphon off as much liqhid as we can. Then our pig farmer picks up the totes and mixes in dried beet pellets to lower the moisture content. We grind to a cream of wheat - ish consistency.
  7. Glycyrrhizin Concentration Testing

    I recently submitted a formula to the TTB that came back for edits because of our inclusion of licorice root. Their statement reads as follows: "Glycyrrhizin is found in licorice. Per 21 CFR 184.1408, the limit for glycyrrhizin in an alcoholic beverage is 0.1%. Please verify the percentage of glycyrrhizin present in the final product is less than or equal to 0.1%." Is anyone familiar with outfits that can perform testing on our finished product? Or is a mathematical proof required assuming an initial concentration of Glycyrrhizin in our licorice root is within the range of 2-15% of the dry product per "Natural Food Additives, Ingredients & Flavourings" (Fry, 2012). Also, does anyone have any supporting documentation from the FDA that can be used to support the use of Hawthorn berries in an alcoholic beverage? Thanks!
  8. Agitation During Fermentation

    We've recently started noticing a bit of a wet, old grain funk coming out in our latest on-grain fermentations. I'm not sure poor sanitation is the issue, but I'm not ruling it out, either. It started when we went up to 2.5 lbs/gallon grain bill. I'm thinking periodic agitation during the 5 day ferment might help make the yeast more mobile and able to out-compete the bad bugs? Does anyone have experience with this issue? Our fermenters are closed to the atmosphere and vent through a blow-off tube. Thanks!
  9. Odin on Gin

    Silk, have you used much fresh citrus peel in your gins? How would you scale fresh vs. the dry quantity listed in Odin's post?
  10. Proofing using Gauging Manual Table 6

    Classik, that's exactly the process I'm trying to use, but what if the spirit to be reduced is 191.X proof, instead of a whole proof value? Table 6 only gives water percents for whole proofs. What is the appropriate method to perform the interpolation with a starting spirit proof that isn't a whole value?
  11. Proofing using Gauging Manual Table 6

    Hello, I'd like to interpolate Table 6 in order to figure out the component parts of alcohol and water in spirits at fractions of whole proofs. I've imported the table into MS Excel but can't seem to get an equation that works for this data set (water content vs. proof)... Are we supposed to interpolate the data points similarly to how the Gauging Manual goes about handling fractional proofs in Table 1? Has anyone successfully developed an equation for this relationship? Or, alternatively, am I over thinking the problem of "How do you reduce 166.2 proof spirit to 80 proof?" Thanks,
  12. Odin on Gin

    Hello Odin! After reading this thread over half a dozen times, we're ready to start our gin trials soon! The information you've provided definitely has me feeling more confident in our starting point. I hope you are doing well and we're looking forward to your posts regarding herb bills and barrel aging! Regards,
  13. Resting White Spirits After Distillation & Proofing

    Thanks very much for the reply, Michaelangelo.
  14. Hello all, I was hoping to get some guidance on the resting period for white spirits. Is it common to allow a period of rest in steel or plastic after distillation but before filtering/proofing for GNS/Vodka? As for gin, I've read that a couple weeks of rest can benefit the final product prior to bottling. Again, are their two resting periods for gin (after distillation, after proofing)? Thanks for the help!