Jump to content
ADI Forums


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About JailBreak

  • Rank

Recent Profile Visitors

297 profile views
  1. JailBreak

    Checking if maceration is complete

    This is a little off topic but what kind of still do you use or how much is your botanical charge? With our gin I macerate for 18 hours before running through an alembic pot still and it is LOADED with flavor. In fact, I am looking to cut the botanical bill because I have been getting some louching problems. I agree with Indy that your best bet is lots and lots of experimental runs with excellent documentation. Once you have a strict routine down, your product should turn out more or less the same each time. For further consistency you can continually blend batches.
  2. JailBreak

    Spirit Run questions

    I'm assuming you are suggesting to leave some residual sugars? That's definitely something I could experiment with in the future. Correct. Rum has a lot of nuanced flavors even as a clear spirit. I'm looking for suggestions on the best way to separate the good from the bad.
  3. JailBreak

    Spirit Run questions

    I am currently in the process of developing a white rum. I have previous experience producing a lighter rum on a smaller 6-plate column still, however, this time I would like to produce something with a fuller flavor. From experience and some lurking I have a general idea of how to accomplish this, I am just looking for some pointers or suggestions. So far I have ran a few stripping runs through our 240 gallon pot still and collected around 50 gallons of 90-100 proof low wines each run. We have a 50 gallon 6" column still with modular plates that I want to use for a spirit run. My current plan is to run 2 plates and reflux for an hour or so to compress the heads, make a suitable heads cut, then stop coolant flow to the dephlegmator and run the hearts more or less like a pot still. My main questions would be: What should I dilute the pot to? I was thinking ~50 proof; should I go lower? Currently I just want to focus on distillation parameters.
  4. JailBreak

    Odin on Gin

    It's easier to have one last particle filtration right before bottling than to keep any equipment your product may come into contact with between filtering and bottling (bottling tank, pumps, product lines, etc.) 100% free of dust particles.
  5. JailBreak

    Heat Shrink capsules for Tennessee 750ml?

    Check out Land and Sea Packaging. We get a custom shrink band from them at good prices and decent lead times (~4 weeks). They didn't have a MOQ but that might vary on size.
  6. JailBreak

    Bottling line help

    By fill levels do you mean visually looking at the bottle? Or do you mean physical weight/volume? As mentioned earlier, you might have a problem with your glass. Did you recently change glass suppliers? We've had problems in the past with glass that was wildly inconsistent when it came to internal volume. If the problem is with your glass then this issue will persist no matter what filler you get.
  7. JailBreak

    GNS Cost and Availability

    You are correct that the 'G' stands for grain. If made with something else (must, cane, etc.) they are merely neutral spirits.
  8. JailBreak

    GNS Cost and Availability

    Also cane neutral is pretty big. Guessing similar to molasses but cleaner. This was the last bit of my argument earlier if you had noticed. I am siding with you on this one and it is my opinion as long as you are producing in accordance with the S.O.I. you don't need a formula. Otherwise it is just semantics because I know a lot of people produce a NGS as an intermediate in their vodka production. There is no difference in my eyes between that and sourcing it besides "naming" one of them vodka as it came off the still (though it hasn't matched the S.O.I. of vodka yet..). I may be 100% wrong but at least my way of thinking makes sense and cuts back on wasted time and money. I do believe people should be 100% transparent with their methods like you are doing @Patio29Dadio.
  9. JailBreak

    GNS Cost and Availability

    @bluestar Thank you kindly for your time and expertise as well as humoring my many hypothetical questions and questions in general. I have thoroughly enjoyed my learning experience here.
  10. JailBreak

    GNS Cost and Availability

    Thank you very much, that did help make things a little clearer. I understand it this way now: All vodka is Neutral Spirits, but not all Neutral Spirits is vodka. So even though some of these suppliers make their juice to vodka standards, they for some reason label it as NGS and normally that would require a formula because you are changing class/type. But that begged the question, why does the TTB not require a formula if you make it from scratch (where I know a lot of people are producing a NGS intermediate, just not classifying it at production I guess?) but require a formula if you cut that first part out? So I did some more investigative digging and eventually remembered a previous reply by @Jedd Haas mentioning the "general-use formulas" https://ttb.gov/rulings/2016-3.pdf. It took a bit to wrap my head around it but what I gathered is, as long as you're making a spirit that fits the S.O.I. of vodka, you don't need a formula. "TTB approves a general-use formula under §§ 5.26 and 19.348 for vodka produced in accordance with the standards of identity set forth in § 5.22(a)(1) and containing no harmless coloring, flavoring or blending materials other than sugar in an amount not to exceed 2 grams per liter, citric acid in an amount not to exceed 1 gram per liter, or both." In fact, there is not an option to submit a formula for vodka.
  11. JailBreak

    Whiskey Hypothetical

    @dhdunbar That makes a lot of sense! Thanks for explaining that in such a clear and concise way! Do you have any light to shed on the last part concerning partial harvests and aging? I know the clock stops if you were to dump the whiskey from the barrel, but does it stop if you partially harvest an amount out? Also, I have really been enjoying reading the different methods and procedures, do go on fellas!
  12. JailBreak

    Whiskey Hypothetical

    That's what I figured. Thanks for all the insight!
  13. JailBreak

    Whiskey Hypothetical

    @Southernhighlander Thanks for the information! I did not know that about the two types of mash. I knew what they were, just didn't know one may be better than the other for specific products. Like I said earlier, these are purely hypothetical questions to help me further understand some TTB regulations. I will definitely remember your advice if I ever produce a corn whiskey though! A little off topic but how would you produce that very first batch of sour mash?
  14. JailBreak

    Whiskey Hypothetical

    Am I the only one who has a problem with that? No part of the process changes and the S.O.I. are met either way. But the way it is, 3 separate but identical batches=no formula. One batch split into three products=2 to 3 formulas. The real kicker is, unless you disclose your entire process, no one would be able to tell the difference. What if you make a batch as corn whiskey then realize it is a little funkier than you wanted so you toss it in a barrel to become bourbon instead? Or the other way around, produce a batch of 'bourbon' but really enjoy the flavor as a new make? Just seems like a waste of resources and a burden on the distiller to me. Thanks for the input! Any answers to the barrel questions?
  15. JailBreak

    Whiskey Hypothetical

    Yeah I understand the distinction between the two. That wasn't really what my hypothetical was getting at. What it is getting at is, if I were to do a SINGLE 'batch' (mash, ferment, stripping run, finishing run) with that grain bill, I am able to make 3 products out of it that normally do not require formula approval. But what do I call the distillate fresh off the still? And would I need formula approval if I were to call it corn whiskey then put it into a barrel and call it bourbon, since I am changing class/type? Or what if I were to just call it the general class 'whiskey', would I need formula approval for all 3? One of the only questions not concerning formula requirements is, does the aging clock stop if you partial harvest a barrel even though the remaining whiskey never left the barrel? And one that came to mind just now, are there fill requirements on barrels? Wouldn't a half-filled barrel behave slightly different than a full one?