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About Still_Holler

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    Farming, Distilling, Skiing

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  1. Still_Holler

    Understanding impact of Commercial enzymes on Mash Bill

    I thought most popular Rye Whiskey are made with unmalted Rye or otherwise it would have to be labled as Rye Malt Whiskey which I rarely see in stores? I am getting ready to do my first batch of Rye Malt Whiskey mash bill of 220 lbs malted rye and 140 lbs of corn. Question for you Silk, do you mash in the malted rye at 170f like you would with unmalted or will that kill the enzymes? Does it need to be 140f like for malted barley? Thanks.
  2. Still_Holler

    Bulk Cabernet Franc Port Style wine for sale

    What type of spirit was added? Thanks.
  3. Still_Holler

    Genio vs. iStill

    Anybody out there using the next gen iStill I could talk to?
  4. Still_Holler

    Genio vs. iStill

    Hi, I've been considering getting an iStill unit as our main production still. Does anyone have expereince with the NextGen iStills? Also any experience with Genio equipment? Which is better? I heard the used to work together before splitting the companies.
  5. Still_Holler

    Processing form Line 13 & 29

    Hi dhdunbar, I tried sending you a message but wouldn't allow it. I'm interested in consulting services if you could please get a hold of me, my email is atheyelutz@gmail.com. Thanks
  6. Still_Holler

    Processing form Line 13 & 29

    Thank you dhdunbar - you are the best!
  7. Still_Holler

    Processing form Line 13 & 29

    I am in the same boat, trying to navigate these forms and realized i'm doing some of them wrong. Where does part IV of this form come into play? Is it refering to a summary of the types of product you recorded in part I and II? Many thanks for any info.
  8. Still_Holler

    Mashbill in pounds

    See what Thatch said about the mytotoxins, good grain growers will have the batch tested for %, these can seriously affect your ability to send your spent grain to a farmer as it can be deadly to animals that eat it.
  9. Still_Holler

    2017 Survey of Distillery Tasting Room Laws

    booo, WV at bottom of the list again, guess I need to gift my reps more bottles
  10. Still_Holler

    Whiskey Hypothetical

    Maybe I'm wrong, but I do what you are talking about. I will aggregate whiskey from multiple runs into a tank, then barrel some as bourbon and bottle some as unaged corn whiskey. Or sometimes if I am using a small barrel, will fill it with part of a run to make single batch bourbon and put the rest into the spirit tank for future bottling. On the production report I put my monthly production into the appropriate type and class; but I don't see where in law it says you have to put all of a single run into one class and leave it there. If at the end of the month I record having a bulk tank of unaged corn whiskey in storage, and then the next month I barrel half for bourbon and move the other half to processing for bottling as unaged corn whiskey, I would record that half has left storage and half remains in storage. There is no where on the storage report to record moving product already in storage into barrels. I "think" as long as each months new months production and storage are recorded as the appropriate class they are in at the end of the month then regulations are satisfied? I would think if TTB where to question the authenticy of your bourbon as bourbon, your package records for the barrel and the corresponding mash record with mash bill would satisfy the requirements. I'm sure there is someone out there with more experience than me.
  11. Still_Holler

    What ever happened to iStill?

    Do you know if there will be another workshop in the USA in 2018?
  12. Still_Holler


    Any recommendations for good consultant regarding compliance with TTB forms and regulations for a small distillery with limited budget?
  13. Still_Holler

    Filtering Through Limestone

    I'm no expert, but thought that comes to mind is use a granular form (gravel) rather than powdered so that you do not get the chalk dissolved into the product as much. Limestone is usually composed of much more than just pure calcium carbonate and is more resistant to dissolving than pure calcium carbonate.
  14. Still_Holler

    Do weight tables still apply for obscured spirits

    Never mind, found this section: "However, in the case of spirits which contain solids in excess of 600 milligrams per 100 milliliters, the quantity in proof gallons shall be determined by first ascertaining the wine gallons per pound of the spirits and multiplying the wine gallons per pound by the weight, in pounds, of the spirits being gauged and by the true proof (determined as prescribed in §30.31) and dividing the result by 100. The wine gallons per pound of spirits containing solids in excess of 600 milligrams per 100 milliliters shall be ascertained by: (a) Use of a precision hydrometer and thermometer, in accordance with the provisions of §30.23, to determine the apparent proof of the spirits (if specific gravity at the temperature of the spirits is not more than 1.0) and reference to Table 4 for the wine gallons per pound, or" (b) Use of a specific gravity hydrometer, in accordance with the provisions of §30.25, to determine the specific gravity of the spirits (if the specific gravity at the temperature of the spirits is more than 1.0) and dividing that specific gravity (corrected to 60 degrees Fahrenheit) into the factor 0.120074 (the wine gallons per pound for water at 60 degrees Fahrenheit). When withdrawing a portion of the contents of a weighing tank, the difference between the quantity (ascertained by proofing and weighing) in the tank immediately before the removal of the spirits and the quantity (ascertained by proofing and weighing) in the tank immediately after the removal of the spirits shall be the quantity considered to be withdrawn."
  15. From the TTB proofing website is seems you lab distill your obscured spirit, find the true proof and then continue with gauging using TTB density tables as for any other spirit. I just lab distilled some sugar added liquor and to my way of thinking (I'm no chemist) it seems that the weight of a gallon of 114 proof liquor would be less than a gallon of 114 proof liquor+ sugar. i.e. the density should be obscured by the sugar as well as the proof? I'm sure I'm missing something but would sure appreciate if someone has an explanation of the logic behind it.