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About kelbor

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  1. kelbor

    Culture growing in my bottled rum?

    Thanks team! I'm not getting what I would call haze. Its super clear after bottling and super clear after sitting on the shelf - Time in the bottle is creating a settled "cloudy/gooeyness" that rises into suspension when agitated.... So you think slow proofing rather then tighter cuts may be the issue? I do cut a bit more liberal on the tails side (not to wet dog/musty paper liberal though) as I was trying to capture a bit more flavor and figured barrel time would smooth it out a bit.... I have been toying with the idea of slow proofing and now I guess I have a reason/experiment to actually implement it.
  2. kelbor

    Culture growing in my bottled rum?

    I agree...It really does look like saponification. We distill on to two barrels at a time so hopefully this is a isolated case of pulling too much fatty acids from the tails. I do run a doubler on my still, during the rum spirit runs, in which I place the first portion of tails from my previous spirit run. This fraction is approximately 75%ish ABV down to 30%ish ABV (hearts is 83%ish down to 75%ABV). This could be increasing the amount of fatty acids in my finished spirit regardless of the cut points perhaps.....
  3. kelbor

    Culture growing in my bottled rum?

    Hmm..I tried to follow that article but it seemed outdated, antiquated, and downright inconclusive. I don't use caramel to color my rum (which it seems they focused on) and Im not sure where you get "cautionary" as they found no ill affect of the supposed organism in studies. Am I missing something?
  4. kelbor

    Culture growing in my bottled rum?

    No bottle cleaning method deployed (yet). bottles are at 40%
  5. kelbor

    Culture growing in my bottled rum?

    I cant get a good one on my cell phone...Ill grab my good camera and try to take one tomorrow. Here's what I have now...
  6. kelbor

    Culture growing in my bottled rum?

    Hello, Just had a customer return a bottle of rum that has what appears to have cultures growing in it. This rum was barreled at 125 proof and then filtered through .5 micron filter, cut to 80 proof with RO water and then bottled. I have inspected the rest of the bottles on our shelf here in the tasting room and see similar floaties (though it appears to be settled to the bottom before being jostled). They appear similar to cultures that can grow in Listerine says the customer (I have never really gotten into using that stuff so can verify this). Is this anything anybody else has experienced? Could it be dangerous to health? Thanks!
  7. kelbor

    Barrels for distillations

    http://www.bascommaple.com/search/drums/ This is who we use. Way less expensive than Bubba's but you got to find stainless bungs separately. The ones that come on them are zinc or some shit. I use plastic drums for lows that I get for $10 bucks at the local bulk foods re-packager. I felt concerned until I got a several free plastic drums from a local limoncello maker that that contained organic NGS. They are marked with a "2" on the bottom I believe which is how the drums from the food re-packager are marked (same as the plastic handles of alcohol and even everclear in the liquor store).
  8. kelbor

    How do I get my neglected copper clean

    I run everything through my pot still - Molasses based rum wash, strip wheat wash for vodka, ciders and wines for brandy, grain wash for whiskies. I usually (though not often enough) do a water rinse followed by a hot PBW re-circulation for 20 minutes (pumping backward through condenser and then back out of pot). This is followed by a water rinse and then followed by the same procedure with a citric acid rinse but with cold water and citric acid. Not sure on the acid concentration - I usually just shoot for "sour" tasting. Less than lemon juice sour (probably PH of 3.5ish). What P.H. should I shoot for? Pot is stainless and is pretty clean but Pot dome, cap, and lyne arm up and over to condenser (condenser is stainless) is copper. My water is just normal water (not RO). I'm thinking, from reading your response (thank you by the way) that I need to do a really good HOT (140-150 degrees F.) PBW rinse and then HOT citric acid rinse (I have always done cold citric). I don't feel like there is any 'soil' per say, but I suppose there may be a layer of organic material creating dirty copper. Not sure if I have copper sulfate issues..what do you mean by this? Thanks again!
  9. That's right. I've been too lazy with my cleaning regime and the inside of the my pot still is way dirty. My usual PBW rinsing followed by citric acid water won't bring back the shine. Even with elbow grease and a scrubby sponge. Suggestions?
  10. kelbor

    Sediment in finished bottles

    Dang, really sounds like the water is the culprit. Try bottling a few at cask strength (with the same filtering regime) and see if you still get that settling. Start eliminating variables....
  11. kelbor

    Sediment in finished bottles

    How long ago have you changed your RO filters?
  12. Looking for a 5 gallon bourbon fresh dumped barrel for a small experiment. Thanks!
  13. kelbor

    Bourbon & Rye Barrels fresh dumped

    Hi, Haven't heard anything. Are these sold?
  14. kelbor

    Bourbon & Rye Barrels fresh dumped

    Hi Joe, I'm interested in these barrels - Particularly the bourbon barrels. Any idea on how much I'd be paying in Freight shipped to 97405? Also, how many do you have? You, for some reason, are unable to get PM's by the way.... Feel free to shoot me a email: kaylon@thinkingtreespirits.com
  15. kelbor

    Can Anyone Interpret This Spirit Analysis?

    Tequila is actually any spirit made in a "qualifying" state of Mexico that is 51% or more agave and is made from Blue Agave hearts only. Many are just that. 100% agave tequila should, by definition, contain no alcohol derived from cane or beet sugar. To advertise is as being from "Blue Agave" is redundant since tequila must be made from this species of agave. 95% of 'Tequila' sucks anyways - Mezcal is where it's at. Ha! But what do I know. I'm just a pale kid in Oregon.