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SLCDBD

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About SLCDBD

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  1. SLCDBD

    Condensation Inside Spirit Bottles

    This is one of those 'defects' that distillers notice but the market doesn't give a flying f about, so nobody figures out what is going on. If I were to guess I would bet that it's higher weight oils that have significant enough partial pressure to get into vapor phase but upon condensing stick to the interior of the neck until disturbed due to their viscosity. Just a guess.
  2. SLCDBD

    Sourcing Molasses

    Breaking apart a tanker of molasses doesn't sound like a very fun afternoon.
  3. SLCDBD

    Filtering Through Limestone

    Yeah, my first thought was he was shitfaced and meant to say that raising the alkalinity of your proofing water is helpful, but some garbage came out instead
  4. SLCDBD

    T Top (Bartop) issue

    99% of the time this is an issue the bottling crew is overfilling the bottles. If you aren't already do intermittent fill level tests. If you are using cheap chinese bottles, it's important to know ahead of time that the neck ID varies a lot compared to good quality european or USA glass in my experience. Sometimes cheap glass has soot or other schmutz that lubricates the neck-internal surface. rinsing your bottles before filling can fix this issue. Shrinks are really good at preventing t-tops from popping at high elevations/higher temperatures than what the product was bottled at. I've had mixed results with the 'vent groove' synthetic shank t-tops.
  5. SLCDBD

    Filtering Through Limestone

    He's making that up.
  6. SLCDBD

    Continuous Columns: Where do I start??

    I can process about 3 gpm of grain in (flour spec) whiskey mash / 3.5 gpm rum wash in my 12" D 28' H vendome stripping column. Taking the stripping burden off your batch still frees up a lot of spirit output. Vendome does great work. Can't go wrong with them.
  7. SLCDBD

    Bostonapothecary signing in

    What a cool setup. I'm curious, on the dephlegmation vertical riser that appears to be an allihn condenser connected to a claisen and that coiled glass space with thermometer connection: Is that a dead air space, or is it connected to a heat exchange fluid circuit of some kind?
  8. SLCDBD

    Distiller Wanted in Helena, Montana

    LOL
  9. SLCDBD

    Louisiana molasses and sugar suppliers

    Whatever you want. You might want to read this: https://drive.google.com/open?id=0B1AlINP9_IL6TlVjeWFKaGM3bEU
  10. SLCDBD

    Percentage Gin Waste and other inquiries..

    re: louching: If you are doing your 'demisting' test (aka where you add water to your distillate to see if it louches) to 40% abv before collecting into your hearts receiver you shouldn't have louching at 46% under any circumstance, unless you have some source of contamination that's not being mentioned. You can make your 'heads' collection smaller by using less citrus peel since that concentrates in the heads. Coriander is a good citrus booster that allows you to use less peel and hence have less N, D-limonene which is the culprit in most louching gins. re: feints processing If you have high rectification equipment you definitely should be reprocessing your feints to as close to neutral as you can and reincorporating that into your next batch's maceration. Even if you can't hit true neutral I would redistill my gin feints and keep what doesn't have the 'wet dog / barnyardy' taints for re use. Depending on your equipment, If you can increase rectification on the fly you can get pretty good % yield by increasing rectification in stages as undesirable sensory characteristics present themselves. I usually get about 85-90% yield on a proof gallon basis by doing this.
  11. SLCDBD

    Louisiana molasses and sugar suppliers

    Ditto. Rufus is great to work with.
  12. SLCDBD

    watering down low wines

    Some people do a hydroseparation on their feints before they redistill them. I.E. add water to your feints, let sit for a day or two and rack off the desired fraction before loading and redistilling. Also, the volatility of some alcohols in a complex mixture changes depending on the relative % water, so if somehow you had one or more fusels smearing into your hearts you might be able to get them to move into the heads or tails fraction by changing the % water, but that would be really tricky to do reliably.
  13. SLCDBD

    Breeding corn for use in Whiskey

    For any novel corn strain to be organoleptically distinct from any other corn in a whiskey, I'd imagine you'd need to figure out how to get the corn to produce a fingerprint of different carboxylic acids. Found this article which describes a method to produce some of the more recognizable Carboxylic acids from hydrolyzed corn meal. https://www.ncbi.nlm.nih.gov/pubmed/11848378
  14. SLCDBD

    Doing the pH panic..

    Pasteurize your wash, crash cool it in less than 6 hours, and try again and see if your pH crash goes away.
  15. SLCDBD

    Doing Bitters In House

    In short, if you want to make 'bitters' that belong to the same class of flavor ingredients as, say angostura, scrappy's, regan's, etc..., the real trick is convincing the TTB and the FDA that what you are making is non-potable flavor, not beverage alcohol. There are a few ways to go about this. You can make bitters that are considered beverage alcohol, but you then have to sell them the same way you sell your beverage spirits with all the proof gallon taxes, 3 tier system requirements, and similar compliance issues that relate to beverage alcohol sales in the USA. Generally if you want to make 'non-potable beverage flavorings' that are not considered beverage alcohol, you will need a separate facility from your DSP that is FDA compliant (like a commercial kitchen), and there are lots of hoops to jump through on the FDA side (are your ingredients on the GRAS list? are the concentrations of regulated ingredients compliant with the established thresholds? etc...). To go this route, i'm 99.9% sure that you would need to transfer your base spirit 'in-bond' from a DSP in small quantities (less than 50 gallons) and submit paperwork that certifies that you are 'denaturing' the spirits with ingredients that make it no longer suitable for use as a 'potable beverage spirit' (bittering agents). I'm sure that there is a lot of procedural detail I'm missing, but this is my understanding of how it works in general. Anyone that can correct or clarify on any misunderstandings I have is welcome to chime in and help educate me.
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