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About JonDistiller

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  1. I hear you, and thanks for the reminder. I don't intend to enter a market for selling sanitizer. I was merely thinking in terms of donations for the duration of a national emergency. I dunno, I guess the terms you're thinking in are more the usual concerns that we all have to be careful of. I'm more thinking of emergency options.
  2. Well, I wasn't thinking in terms of using the drinkable whiskey, but rather the fores. Those don't get reported to the TTB or the state as production of drinkable product. I suppose if things went south enough and the local hospital really needed it I'd do that, but at present I was more thinking just in terms of helping clinics in my area with what has to this point largely gone to waste.
  3. Hi Friend, I'm a quite small distillery, and only have a single still rather than both a spirit and stripping still. The primary disadvantage of this, is that you cannot do both at the same time. It works when you're still very small, but by the time we do our first planned equipment upgrade, our smaller current still will become the spirit still.
  4. Actually... nvm. I see the info I need on Google. I came here first
  5. Hi Folks, Does anyone have advice for making sanitizer out of the fores? A local clinic expects to run out of sanitizing agent and has asked for help, which I'm more than happy to donate. Just straight though, the fores are still quite whiskeyish in nature and I wouldn't want anyone to be tempted to try to take a swig. If there are known ways to modify to make a more appropriate sanitizer, I'd appreciate any help.
  6. During my cooling process, the beer is undisturbed for a time, and I can generally get sufficient clean liquid for a sample at that point for my SG. For my FG, I generally process to separate grains and liquids the day before the run, and take my FG from the settled liquid part way through transfer to the still. On occasions where I cant get a clean enough sample, I take a larger sample than normal, and let it sit undisturbed so the solids fall to the bottom, and at that point I have access to a measurable quantity of liquid.
  7. I'm curious how things went for you? I do a 100% wheat whiskey. Thus far I haven't had problems with initial conversion, but I find I'm not getting all the way down. Mine has been finishing at around 1.03 at 12 days (ale yeast) @ 70F except for one batch that did go down to 1.013. Do you have that experience as well? I'm still trying to sort out why on my end. I checked my PH to make sure that I wasn't denaturing the beta glucanase, and I altered my process just a bit, putting in alpha at 149 and letting it work for 1/2 hour before putting in beta at 148. That gave me the one that went down further, but then the next batch using the same process was back to 1.03 at 12 days. If I let it go for 13-14, I start to see some signs of lacto, so I can't really let it go longer.
  8. Hey, just curious what you used to get the bottom bit to unscrew? Mine gave me trouble on that end, and I haven't prioritized it yet.
  9. Warning! I bought that pump to transfer some barrel strength to a new barrel. Something broke inside on the 3rd use so I disassembled to see what was up. Inside I found a single washer on the inside portion of the seal that clearly was not stainless and was beginning to rust. I was very lucky to catch it as early as I did.
  10. I'm not at all a fan of on grain distillation for single malt. To my subjective perception, there's quite a lot more tanin extracted via that process. When distilling a recipe that will likely be placed onto used oak, those flavor components have the opportunity to come even more to the fore of the palate.
  11. Actually... earlier I responded that I already knew about the vids... and it was true... he's the source that I purchased my enzymes from. Nevertheless, I started thinking about IT and how sometimes "turn it off and turn it on", or "is it plugged in" is the answer. I went back and re-watched his vids. There were one or two bits that I've been handling differently. The biggest seems to be that I've waited to add my enzymes till I reached 170.. I figured holding above that, and up to 190 was all good, but his protocol was a little different, and involved adding them right from the initial warm up. I gotta say, thanks for reminding me to go back to basics. Making that "minor" change, made all the difference, and now I'm getting what the math says I should.
  12. Gotcha, I misunderstood the question. I'm using 1.8 lbs per gallon.
  13. This is excellent advice and I'd like to add agreement to give it weight. Mashing at the higher temp range, is generally when you want to leave unfermentable sugars, which doesn't have as much of a role in the production of a whiskey.
  14. I'm pretty small. Generally doing either 60 gallon or 120 gallon batches.
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