Jump to content
ADI Forums

Still_Holler

Members
  • Content Count

    91
  • Joined

  • Last visited

Everything posted by Still_Holler

  1. 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.
  2. Still_Holler

    Genio vs. iStill

    Anybody out there using the next gen iStill I could talk to?
  3. 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
  4. Still_Holler

    Processing form Line 13 & 29

    Thank you dhdunbar - you are the best!
  5. 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.
  6. 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.
  7. 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
  8. 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.
  9. Still_Holler

    What ever happened to iStill?

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

    Consultants

    Any recommendations for good consultant regarding compliance with TTB forms and regulations for a small distillery with limited budget?
  11. 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.
  12. 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.
  13. 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."
  14. Still_Holler

    What ever happened to iStill?

    Is this an online thing or in person?
  15. Still_Holler

    Distillery Controls

    The system lag is hard to quantify because the temp lag allows the still head to get so far out of eqbuilibrium. My controller temp is 10 degrees behind the actual temp so by the time it starts making changes things are way off and still head equillibrium takes longer than it would if the valve began to adjust soon after setpoint temp threshhold was crossed. I'm reading up on how derivative value on the controller works, is that the major variable you use to correct for lag time? I ordered a copper thermowell to see if it makes a difference. The controller is only 3 feet away. Thanks for the feedback everyone!
  16. Still_Holler

    Distillery Controls

    I just set up a basic control system consisting of a temperature probe, PID controller and actuated valve for my dephlegmator. The idea being I could control my runs by adjusting the temp setpoint on the controller throughout the run. My problem is the temp probe has a thermowell which is acting as a heatsink and the temperature from the probe is way behind the actual temp shown on the analog thermometer. So the controller is way behind the temp in making adjustments an d I get unacceptable temp swings. Any advice on where to find a temp probe that can be directly inserted into a stillhead without need for thermo well? Thanks!
  17. Looking at the Processing monthly report 5110.28 and came across this annotation under Part II - FInished Products "1 Bottled nonindustrial (beverage) use spirits may not be received or transferred in bond." I was looking at helping someone out that owns a bunch of bottles at a distillery they had partnered with that just went out of business but still has a DSP. We where going to have the bottled product TIB to my facility and then sell them from here, but I just saw that note on the processing account form. I had assumed it was legal as I had seen people advertising contract bottling which seems like it would involve TIB of bottled beverage use spirits. Thanks for any advice.
  18. Still_Holler

    TIB Bottles?

    I just posted a topic on this same issue, sorry for the redundancy. There is a footnote for line 32 Part II that reads "1 Bottled nonindustrial (beverage) use spirits may not be received or transferred in bond."
  19. Still_Holler

    Hello from central PA

    Good Luck! Where in PA are you?
  20. Still_Holler

    proof obscuration

    My question is what about liquor with sugar added between 0-400mg/100ml? Does TTB ignore the obscuration up this point. If it is 0.4 degrees obscuration of proof per 100g/100ml it seems like that is a lot of allowable error.
  21. Still_Holler

    spirit scales

    Thanks for the Info Silk City. I haven't seen any mention of scale for determination of obscuration of proof by evaporation. The TTB video says "an analytical balance reading to at least 4 decimal places" and shows a 2.4166 gram readout, which would equal 0.1mg readout; but I don't see anything in the gauging manual to back that up. It seems exorbitantly accurate to me but maybe I am missing something. I am ignoring the difference between readout and accuracy which was pointed out, because the video specifically mentions readout. 400mg sugar per 100ml would be minimum reading of 100mg per 25ml sample. At readout of 1 mg that is max 0.5% error, and if the proof is obscured by 1.6 degree per 400mg/100ml than the error due to scale accuracy becomes 0.008 degree of proof. I would think that is within the bounds of what is required. At 0.1mg readout this becomes 0.0008 degree proof. I just got a $435.10 0.1mg readout scale (repeatability +- 0.3mg) from Amazon for this purpose but it is not NTEP. Prime scales gave me a quote for $1,000 and said the NTEP version would be 3-4 times more. I am going to go on the assumption I don't need NTEP for this since the potential for error is so small. Thanks for any feedback.
  22. Still_Holler

    1L Kaleido O-I bottles (Oslo, Nordic, etc.)

    it says $200 I believe
  23. Still_Holler

    Review of Confederate Stills of Alabama

    I got a still and a masher from them and wish I had never done business with them.
  24. Still_Holler

    Corn Mashing Temp

    We are currently using a White Labs temp stable alpha-amylase prior to beginning the boil and heating to 190 f. Directions says to add pre boil and that enzyme will be de-activated during the boil. If doing a method like DonMateo talked about, adding the water super hot with the grain and letting it cool, would adding the alpha amylase at its highest stable temp during cool down still be beneficial? Is there a reason you want the alpha to be de-activated at some point? We also add barley at 145 f.
×