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Roger

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Roger last won the day on June 9

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  1. https://homedistiller.org/forum/
  2. It isn't necessarily an issue of what "carries over" into the finished product, any more than what is or is not "carried over" in a spirit from organic or non GMO grains or produce. The bigger question is, what is the effect on the environment of the unnecessary antibiotics being dumped into the food chain. This is being fought out in the food and alcohol industry right now, and we have simply chosen our side of this issue that will become more visible and transparent in the near future. https://www.fda.gov/food/conversations-experts-food-dietary-supplements-and-cosmetics-topics/what-expect-next-compliance-dates-fsma-preventive-controls-animal-foods-rule the logic that stating "no antibiotics" on a COLA insinuates that others use antibiotics is equivalent to saying that if a NGS producer uses corn and can put "Gluten free" by choice or not on their products, that all other producers are presumed to be made from products made from gluten. Even when it is universally acknowledged that the glutton can't exist in the finished product, whether it was made from it or not. It's a double standard.
  3. One last thing on this, I actually put "no antibiotics used" on the back of one of our vodka COLA's and it was rejected by the TTB as being "disparaging to other producers products". Not to be confused with: "You can't use antibiotics in beverage alcohol". Large producers do not typically clean their fermenters the way small distillers can and do. It is much easier for them to just add an antibiotic dose to each new batch, and that kills everything but the yeast. You can't buy NGS at 40 cents a bottle, if they have a person in the fermenter cleaning it with PBW every time. Keep in mind that it is not "disparaging" if it isn't considered a "bad thing". It is just a "thing" that appears to be brushed over. Some distillers use Hop extract as a natural alternative. I believe if you are selling the distillers grain into Europe, it can not contain the antibiotics that are acceptable here in the US.
  4. I have been in a beverage NGS production facility, and have seen it in use. It is NOT prohibited by FDA and TTB. Meanwhile the FDA is trying to crack down on the use due to the distillers grains being sold into the animal feed industry and its potential ability to create immunity to various strains. Everyone knows this. The only thing I always wondered is: Are the Bulk whiskey producers doing it as well ? https://www.iatp.org/blog/201204/ethanol-antibiotics-and-what-we-don’t-know
  5. We ferment the vodka we distill from grapes, differently than the vodka we distill from soft wheat. We then filter each differently as well. Both hit the "numbers" to be classified as "vodka" but they are completely different. We also do not use antibiotics, which are standard in the bulk NGS industry.
  6. Roger

    Peach Brandy

    https://homedistiller.org/
  7. Throw in some beta now that you have it cooled down. It will convert any unfermentable sugars over 3 days.
  8. Put a cage around them with an approved lock, and add them to your DSP. That's what we do with our SS Totes.
  9. Keep in mind that Gin is not made from a "mash" be it the first, second, or 20th distillation. So the question as presented is a bit inane. if one were to add botanicals into the mash (I.e carbohydrates to be consumed by yeast) and then dump that into a still after fermentation, be it a pot or patent, my sense is that it would be folly. So the answer is, no.
  10. Looks great. How are the stripped low wines handled in the doubler ? I see how the low wines go in, the heads and hearts come off, but what about the completely stripped (prob under 10proof) liquid that is left in the pot still/doubler. How does that flow ?
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