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nabtastic last won the day on November 16 2017

nabtastic had the most liked content!

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About nabtastic

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  • Birthday 10/22/1987

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    farming, sailing, climbing, crafting, I like fixing things..

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  1. sorry to resurrect Lazarus here but I wanted to chime in. also, a caveat: I imagine for most users on the form will not find this applicable but it does happen. - I noticed in the OP that wild yeast was a variable. This may or may not be relevant to your situation but I have had ferments where their SG increased, at least nominally. All of our ferments were wild and some would have further "infections" - particularly from a poorly cleaned sugar cane mill - would cause exceptionally thick, viscous ferments.
  2. To my knowledge It's not expressly forbidden from Hawaii
  3. Thanks Benjamin, Email sent - looking forward to seeing what you all can do for us! Cheers
  4. Hi All, I'm looking for glass designers to help design a bottle for a custom mold. I'm already talking to Ignite and MNA|BAX. Any others I should look at? Thanks,
  5. Have any of you gotten any resistance from TTB when adding salt to the formula? If it doesn't affect taste then it'd make sense to add to all distillations, not just vodka, right?
  6. The fuel tank buying guide is awesome. Thank you all for your input. Cheers
  7. If I'm reading this all correctly, the tanks themselves don't need to be locked when stored outdoors, provided there is sufficient security to prevent unwanted access. I.e. a fence/border wall with appropriately beefy locks would suffice? How would you convey the spirits back indoors for processing? I'm assuming you can't have a tank outside with a locked valve and piping to an indoor bottling room, for example? Also, where does someone find locked (with a key) valves? I don't think I've ever came across them. Thanks for the lively discussion on codes. Love this industry
  8. nabtastic

    forum safety

    Remember when the server used to have some kind of malware on it and sketchy/unwanted ads would pop up a few years ago? How is ADI still not an https website?
  9. If I'm understanding this correctly, bonding=stronger version of grounding? At some point it becomes overkill, but basically anything electronic or metal that can touch liquid gets a ground or bond? Are there XP requirements for these connections? I'm guessing no, but I'm neither an electrician or an engineer.
  10. Is it precipitating before or after filtration? Since it is after proof reduction, it could have been the high TDS since RO should be below 30 PPM (my opinion) and minerals (especially calcium) are known to cause floc - or it could be from the sugar itself. I'm not sure what it's properly called, but I've found some brands of sugars will form small crystals over a week or so of resting. Lots of unknowns here but it sounds like you've got it worked out none-the-less. Cheers.
  11. you can buy fresh cane stalks that will be shipped in from overseas (typically) for you to juice on-site. It's popular with the flannel/moustache/whole foods crowd. In fairness, fresh cane juice is good. Anyway, you'll need a mill and it's a mess (trust me, we do this every day from cane we grow). You can buy sugar cane syrup on amazon, grown in the south. It wouldn't be rum, as mentioned, but fresh pressed sweet sorghum and sweet sorghum syrup both make really good spirits. Had a blast doing some back at Barrel House in Lexington, ky several years ago.
  12. The plastic tanks you can buy new for the same price (probably including shipping), the still is - as others have said - a hard pass, the stainless tanks are used dairy tanks which are widely available so you might as well find the ones you really want instead of those hamajang, the bottle filler is the only one worth buying if you can get the price down. Given the condition of the other stuff, I'd look elsewhere on that too.
  13. oh ok I see. I assumed y'all were using rakes and slow speed. I see the importance in direction now. Thank you.
  14. What are you bonding? I don't have advice, just questions...
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