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Jedd Haas

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Jedd Haas last won the day on April 14

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About Jedd Haas

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    New Orleans, LA

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  1. Has anyone tried actual samples of spirits that have gone through any of the "fast aging" systems? I spoke with a different company recently and requested samples of both "before" and "after" versions. We'll see if they come through.
  2. How long was the product in 15g? What was the char level?
  3. I thought you handled that loudmouth rather well, nice work, Pete.
  4. There are several previous threads that discuss "gas pump" style filling valves.
  5. 1. Auto body slide hammer kit for around $20 on ebay. https://www.ebay.com/sch/i.html?_from=R40&_trksid=m570.l1313&_nkw=3+lb+auto+slide+hammer+kit&_sacat=0&LH_TitleDesc=0&_sop=15&_odkw=auto+slide+hammer 2. Special tool by Storz, $280. https://www.stortz.com/product/bung-puller/ Option 1 has worked well for me.
  6. Jedd Haas

    Molasses Pump

    Air powered diaphragm pump, 3/4" or larger.
  7. The original post by 3-Oaks is not completely clear, but I read it as wanting a method for determining how much liquid is in a particular 53 gallon barrel, presumably after some spirit has been lost to the angel's share. If that is indeed the question, here are two methods. 1. Make sure you record the tare weight before filling the barrel. After filling, record the weight. From time to time, weigh the barrel. Subtract the tare weight and convert weight to volume (with AlcoDens). You can also pull a sample and check the proof to increase precision, rather than using the entry proof. 2. when you get a new barrel, fill it with water, one gallon at a time. After each gallon, insert a dowel. Mark the dowel at the high water mark. Assuming your barrels are all from same supplier and are relatively consistent, this will give a you gauging stick to measure the amount in a barrel. In both cases, some liquid will be absorbed into the wood and will not be recovered. If you keep good records, you'll eventually determine the subtraction amount for this loss as well.
  8. 1. Report on the Production report as Alcohol and Spirits, or Rum, (depending on distillation proof and your preference). 2. Use line 9 on the Production report to enter in Processing. 3. Receive in Processing (line 2). 4. Report the amount bottled on lines 9 and 28. 5. I would then use one of the blank lines (41, 42, 43) for the withdrawal and write in "hand sanitizer."
  9. This one. https://www.thermoworks.com/Reference-Thermometer
  10. Pete, I would like to see pictures of your big stripping still. How many plates does it have?
  11. @meerkat That is exactly the information I was looking for. Thank you. The FDA guidance also states that a 5% ABV tolerance is acceptable, so 4.2 proof would be 2.1% ABV and well within the acceptable tolerance. @SCLabGuy quotes above the section of the FDA guidance I was referring to in the initial post. I will be using Bitrex for denaturing, so the change to apparent proof caused by isopropanol will not be a concern for me.
  12. FDA states that the alcohol content should be verified and that a hydrometer reading is one of the acceptable methods. In the WHO guide, they show a hydrometer apparently reading 80% ABV, then state further that for "an isopropanol solution, a 75% solution will show 77% (± 1%) on the scale at 25°C." The WHO guide does not state a temperature for the (apparent) 80% ABV reading. For the ethanol formula, do the additional ingredients, particularly the glycerine, affect the hydrometer reading? If so, how much of an offset is there? Or should the hydrometer simply be read as-is and temperature-corrected to 60F per normal procedure?
  13. AlcoDens. https://www.katmarsoftware.com/alcodens.htm
  14. A brief description of the basic steps should work. Here is an example from a portion of my production procedure. This was approved by TTB. Whiskey: Whiskey distilled from grain. Grain mashed, fermented, and distilled. Two pot distillations; a stripping run followed by a spirit run.
  15. I use temperature monitoring all the time. It's one of the things I look at, but not the only one. In the case of a spirit run, I'm also looking at the parrot hydrometer, the run time, and the output volume or weight. However the most important factor is taste. Recognizing the characteristic flavors of heads, hearts, and tails is the most important part of making good cuts. Flavor recognition is particularly important in experimental runs. Now, in the case of a stripping run, you don't need to taste the output and can go by vapor temperature, the parrot hydrometer, and run time. Temperature monitoring is also very important in mashing and making wash.
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