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Dry Point Distillers

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  1. One other factor I have neglected to mention is that IM using an heirloom blue corn. Ive tried to do some research around here and on the web on available starched in heirloom blue corn but haven't found much. Maybe its just not as starchy as the yellow dent? Anyone else have experience? Im planning on cutting the blue corn 50 50 with some flaked yellow corn to see if I see a bump in yields.
  2. Ill make a few changes this week and report back. I use enzymes because they're cheap and aid in extra starch conversion? They seem to have helped some...
  3. Sorry its taken me a while to reply, holidays are making me crazy. My cook process is this in a nut shell: Bill: 45# corn, 10.5 malted barley, 7.5 rye and 5.25 wheat. Add corn to 140 F water under agitation, heat to 190-195F, add flaked wheat and rye, add BA enzyme to thin. Cool to 155F, add Barley and GA, seal and sit for 2 hrs. Temp around 140 after 2 hrs. cool to 90F, pitch 60 g yeast. Temp on ferment never above 90 F. Pitch yeast around pH4. Im metering my SG and brim with an edrometer which Ive grown to mistrust. OG around 1.06 Brix around 15 Last barreling we got around 1 PG to 21# of grain. Super low but there were a few fiascos in there too... Any tips would be immediately implemented:)
  4. Dang, CountrySeat, with ferments would decide on a name and keep it. I looked it up and got the info, thanks. Ill try pitching at a lower temp today and try to keep ferment temp below 90. It says "may produce lower yields at higher ferment temp", thats probably my issue. Back to the cooker! I appreciate the help
  5. I cooked a batch and pitched at 90 F. Its cooking right along 12 hrs later. What temp d you pitch? I also read some poor reviews of safspirit amer whiskey saying that it gave some sulphur funk. I haven really noticed it during the hearts so think its fine.Your experiences? I have so many variables to play with Id like to rule out a poor yeast strain... Thanks for the input
  6. I just started my whiskey program and its developing slowly. Ive been playing with lots of variables in 40 gal batches, cook temp and time, timing on enzyme additions, when to add grains... Ive been getting fairly low yields, averaging around 3-4 PG per bushel of grains. Im still tweaking the process so I won't go into it too much as of now but I did have some questions on SafSpirit American whiskey yeast for those of you using it. Im pitching it at around 100F (might be a little too high?) at a pH around 4.6 plus or minus as my starch converter enzyme likes pH around 4, no more than 5. I can't find any recommendations from fermentis on pH conditions for this yeast. Is 4.6 sounding about right or do I need to move it up or down. I read on some home distiller forum about raising the pH after a few days but I don't like to disturb my fermentation once the yeast is pitched. Thoughts?
  7. I just stripped some wine for brandy and was left with a bucket at 58.1 proof and the dang TTB Table 5 showing proof gallons per pound doesn't go any lower than 60 proof? Anyone know why? Am I missing something? Thanks Chris
  8. I have a visit with the fire marshal tomorrow and I know whats on his mind. I am a super small operation in an unsprinkled building operating in an F1 zoned building, not H3. I am thus limited to 120 gallons of Class 1B and 1C flammable liquids. I know, I know, its not ideal but it was necessary to start this way. I am planning on being super proactive in bottling and barreling to avoid going over the max allowable quantity. He wants to know what tanks hold how much of what level of flammable liquids... My question is this, assuming my ambient temp in my workspace is around 85F, at what % abv does ethanol drop below Class 1A, Class 1B and Class 1C flammable liquids? I know that when my flash point is at 75F, my ethanol abv is 80%, but class 1B has a flash point at 73F, so what is its abv? I know that when my flash point is at 105F, my abv is 20%, but class II liquids have a flash point at 100F, so whats its abv?... I can't find the equations to figure this. Me and the marshal both would like as close to a definite number we can reference. He said he'd like to come in, check the proof of a spirit in a tank and say definitively, "This is class 1b" or "this is class II" depending on the proof. Any ideas on closer estimations of proof cut offs for flammable liquids? Thanks Chris
  9. This is what ended up being what they needed to pass my formula for Gin. Thanks for your help in getting me here... Licorice root is macerated in corn spirit and 24 grams of hydrated licorice root is added to the botanical basket. After distillation, licorice root is weighed and 23.5 grams of licorice root remain. .5 grams of licorice root is consumed, leaving .01% licorice root in product, 100PPM licorice root.
  10. Yeah, it get weirder. I Sent them a response stating that I don't have the means of testing a sample to determine the PPM of licorice root and requested that I send them a sample for their determination. This is what I got back: It is not a question of testing the levels, but you calculating the level and stating it. Final request Not really sure what to do here...
  11. Hey, wow. This is great. Thanks. Ill use some of this info in my reply to the TTB and see what they throw back. Thanks again... Chris
  12. I just submitted my first gin formula to the feds and this is what they sent back for correction: Licorice Root is a limited ingredient, state the concentration in the method of manufacture in ppm. Anyone know how I would go about determining PPM of licorice root? I add around 24 grams per gal of spirit in a suspended bag in the still with all my other herbs. Any help would be greatly appreciated. Chris
  13. I decided that agitating my mashes during the cook is necessary for heating and cooling reasons, among others, but can't decide which is better: air or electric driven agitators. Air is cheaper, but needing an air compressor would require another piece of equipment to research, buy, maintain and listen to when its running. For those of you with air compressors, is this a problem? We share some walls with other professional businesses and noise (plus smells, truck traffic, and people making booze!) has made us want tp tip toe around a little. Ive been looking at a few that will be easily mounted on the sides of my 55 gal stainless tanks. Air driven agitators are inherently explosion proof too, right? Maybe they have to be grounded to discharge static? BUT, explosion proof electric agitators, while costing drastically more, have more versatility as I can use it on my still for on grain runs if I purchase one with a sanitary fitting, and I can agitate mash. We have the budget for a few air driven agitators but will have to save up for more than one electric. They are coming up fairly equal in the pros and cons, can you folks weigh in and maybe tip me one way or another? Thanks!
  14. Here is the doc I drew up to school our marshal on the codes. He is a volunteer in our small community so didn't really read up on the codes. Fire Codes and Ethanol.docx
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