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JailBreak

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  1. JailBreak

    Form 5100.16 Download Glitch

    I was able to download it to my computer where it then showed up correctly
  2. JailBreak

    Distillate Off-Flavor

    Can you show me how you are getting these numbers? I'm getting something much, much lower (around 3-4 ppm if none of the metabisulfite is reacted out with any present chloramine). The metabisulfite is also a new addition (read: problem was present before) because I feared chlorophenols but the consensus says to ditch it so I will! I was just going off of Bru'n Water which shows that the small addition of metabisulfite when reacted with chloramine (depending on the level) should leave minute traces of sulfate (8 ppm) which shouldn't affect the flavor. Thanks everyone for the input! I'll ditch the tablets. The description of SO2 sounds spot on. Is there any way of removing it from a distillate?
  3. JailBreak

    Distillate Off-Flavor

    So this has been plaguing me for the past month or two. Our 100% corn mashes have been producing an abnormal distillate. It's hard to describe but it brings to mind images of camphor, chloraseptic, vegetal-sulfur, plastic-y and metallic. It's very volatile and astringent on the tongue but usually fades and is replaced by how the distillate should taste. At high proofs it lacks any displeasing aroma but when proofed down (Distilled, RO, you name it) the aroma begins to match its flavor. This was my latest batch: 1. Sanitize mash tun then fill with 80 gallons of water (goes through a activated carbon filter) at ~110F. Add 4 tablets of potassium metabisulfite to treat any left over chlorine/chloramine. 2. Add 200 pounds finely milled corn as water is filling. pH at this stage is around 6.2. Add 25ml Hitempase 2XL to help thin the mash and begin heating. Heat to 185F and add another 50 ml of HT2XL and hold for 30 minutes. Let it passively cool, adding 75 ml HT2XL when it gets below 170F (this specific occurrence it was 166F). Continue to passively cool to 145F, altogether this takes around 1 to 1.5 hours. 3. Adjust pH to 5.4 using phosphoric acid (150 ml to be exact). Add 100 ml Amylo300 and let rest for 1.5 hours. After the second rest, add 40 gal of water (and 2 more Campden tablets) to assist in cooling. Use cooling jackets to bring down 80F. Readjust pH to 5.4-5.5. 4. While all that is happening, rehydrate half a pound of Red Star DADY using 150 g of StartUp (no DAP) nutrient in 1 gal of 100F treated water (50g/L dosage suggestion). Add 100 g SuperFood nutrient (DAP). After awhile a slurry is formed but the yeast don't look super active (no foamy head or anything). 5. Once the mash reaches 80F, pitch yeast and let ferment in the mash tun (ruling out any dead legs or improperly sanitized hoses). Final OG is 1.054, pH is 5.4-5.5. It ferments mostly dry in 3 days (around 1.000) with a final pH between 3.9-4.0. The flavor and aroma seem typical; dry, slightly tart, slightly bitter, perhaps a little sulfurous. No signs of infection. I then transfer to the still and immediately strip it. It is a 240 gallon, all copper, steam jacketed, alembic still. The off-flavor is most prevalent in the heads but stretches throughout a good portion of the hearts. Usually not noticeable in the tails. I dump the first half gallon or so then collect everything in a receiving tank. I run it down to about 35 proof leaving me with around 15 gallons of 70 proof low wines. Running it that deep into the tails does cause some copper salts to come out in the distillate and they seem to mix nicely with the fatty acids (film of oil on top) to my displeasure. Normally I would run a few strips then do a second finishing run through the alembic. However, while I've been fiddling with these half batches I've been running them through a 50 gallon direct heat (immersed heating coils) still with two plates and very minor reflux. Seems to only get concentrated while still bleeding throughout the hearts. If I'm lucky I get a few gallons of usable product. In the beginning I thought it was a problem with water or fermentation (wild yeast/bacteria infection) but I'm beginning to suspect something with the stills. I clean them between each run with a caustic, citric, rinse routine using CIP. The lyne arm I have to remove and let it soak with each (only able to do ~110F). I also have to manually soak the condenser (again only ~110F). Today I took apart and hand cleaned everything that I could. I noticed a dog-legged piece that connects the condenser to the parrot. Several large chunks of copper salts came out as I rinsed it and it smelled horrible. Even after soaking and rinsing it still smells slightly. I also run a very flavorful, macerated redistilled gin through the alembic. It doesn't have any noticeable off-flavors, but I'm not 100% positive it isn't covered up by the botanicals. Could my problem be in the copper salts? Or is it possible that the gin is causing it? Any advice, ideas, or consolations are appreciated!
  4. JailBreak

    Determining ABV proof After back sweetening

    For my added sugar spirits I do a ballpark calculation using simple math. 750 ml of 40% ABV translates to 300 ml of absolute alcohol (750 * .4). Adding 2 oz (59.15 ml) of simple syrup to the 750 ml gives you an approximate net of 809.15 (I'm sure there's some reactions that cause this to be more or less to a degree). Now we just divide 300 by 809.15 to get an answer of .371 or 37.1 ABV. Like others have said, you're still required to do a gauging by distillation but this should give you a rough idea. There's also a program that people rave about called AlcoDens. It could also be something to look into. Edit: The above is more for recipe development. It won't tell you how much the proof is obscured during a hydrometer gauge.
  5. JailBreak

    Possible Mash Infection, Need Help

    Bringing this back to life due to running into similar troubles. Were you ever able to figure it out @Tim-o-tee? Edit: Seems like he hasn't been on in awhile. @Southernhighlander, do you know if he solved his problem?
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
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