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JailBreak last won the day on October 25 2019

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  1. I think that they are referring to accelerated maturation techniques. Semantics really
  2. As far as I've been told, you receive GNS on the Storage Report, Line 2 'Deposited into Bulk Storage'. From there, whenever you use an amount of GNS for product, let's say 20 gallons, those 20 gallons would be marked on Line 17 'Transferred to Processing Account'. On your processing report the 20 gallons will be recorded on Line 2 'Received (other than Line 3)'. Rinse and repeat. If you use the GNS to redistill, like producing gin for instance, then on your Storage Report it would be recorded on line 18 'Transferred to Production Account'. Then on your Production Report it would be reflected on Part 1 Line 15 'Received for Redistillation' AND Part 5 (Used in Redistillation) Line 1, with 'Kind of Spirits' being recorded as 'Alcohol and Spirits 190 and over'.
  3. I'm a huge proponent in lessening our environmental impact so that's awesome to hear about. I'd always love to know more but that's enough for curiosity sake. If you're in a more populated area, or tourist-y area, you could probably get away with local distribution! Welcome Basil!
  4. If you have a product already I heard a good way to dilute is to cut to proof then mix same proof NGS until desired flavor profile is matched. For example, your single shot gin is 88 proof, distill the multi-shot, cut to proof then blend 88 proof NGS until it matches the flavor profile of your single shot. It's more trial and error but it would probably be the easiest.
  5. Are you talking about carbon filtering or carbon footprint? if the latter I'd love to learn more about your process!
  6. Excellent point! The wording can definitely be tricky for distilled spirits specialties. I think you hit the head on the nail with how one may be appropriate while the other may be rejected for being misleading. In my experience, starting a description with the base spirit (Vodka, Straight Bourbon Whiskey, Rum, etc.) then describing the 'special' processing (With Natural Lime Flavor, Finished In Used Rum Barrels, etc.) works more often than not. KISS
  7. When submitting a distilled spirits specialty (DSS) formula you aren't required to put DSS on your label anywhere. They just require a truthful and accurate statement of composition. So if you were to finish straight bourbon whiskey in wine barrels, the formula is required, would be a distilled spirits specialty, and the statement would be 'Straight Bourbon Whiskey Finished in Wine Barrels'
  8. I knew I was leaving something out. I think with ours we went down the DSS route for those exact reasons
  9. I believe the way we did ours was along these lines. 'Spiced Rum' (all the same font, line and size) as a fanciful name and then under a statement of composition which was 'Rum with Natural Flavors'. Might not work for every TTB officer.
  10. I think that is why this labeled as agave spirit and not tequila. I believe your statement concerning tequila is indeed correct.
  11. I would agree that the article appeals much more to the romantic notion of tradition and 'true craft' rather than the logical reasons behind slow distillation/maturation. I'm not saying the former is better than the latter or vice versa, it just seems to fall short on delivering a true argument for slow distillation. After reading the article several times, it seems to me that the message he is trying to convey is a lot of modern distillers simply do not care about the craft aspect. These distillers, some with no real training in the field, value time as money. This leads to poor cuts, short maturation times, and a flood of subpar or sourced product on the shelves. For me, I see working knowledge as most important in our field. Sure, this sometimes can be seen as slow distillation/maturation, but the QA/QC of each step is of the utmost importance. I also think as an industry, we can't be blinded by 'tradition' and the 'good ole days'. If that is how you want to run your distillery, more power to you, but continuous innovation in the field is what is going to expand to endless possibilities. My counterargument would be, instead of focusing on slow distillation/maturation, take pride in your craft. Seek to continually improve in a way that fits your distilling interests/experiences.
  12. Seems like a solid list. Only thing I'd recommend is using the flowmeter(s) for water only, unless you are able to put everything on load cells then weigh it all instead. An on-demand hot water heater is always nice. Water softener/filtration for your boilers/mash water respectively. Stainless steel paddles/whisks are great tools to agitate spirits during blending, proofing, etc. Match your hoses to meet need based on proof, temperature, and sanitation.
  13. Georgeous, It's a standard tube in shell set-up. The large opening on the end is for the mash. I think what is throwing you off is that the inlet for coolant is smaller. This is indeed the case but the inlet connects to the much wider shell. Easy peasy.
  14. Couple questions: 1. How are you calculating volume? If it isn't by weight and proof you may be off by several gallons depending on several factors. 2. What kind of still are you running? What is your target ABV off the parrot? Most stills that I'm aware of recommend not running them under 1/2 volume if not more. If you have a pot still and shooting for 70% you will have to do several stripping runs to meet that half-way point. If you have a column still that can give you a decently high proof from a 8% charge, diluting the one stripping run down will be enough.\ This is the main reason some distilleries will often have 2+ stills. A larger stripping still and a smaller 'finishing' still that will accommodate the stripped volume.
  15. Lactic acid is definitely not a fatty acid. That being said it does have a lower sensory threshold so most people don't bother with it. I personally use phosphoric acid for pH adjustments but citric is also common. If you're looking for a heavy, flavorful rum, most people will agree that recycling dunder is the best approach.
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