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jackb1050

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About jackb1050

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  1. jackb1050

    Brix vs Deg Brix

    Thanks for that. So 4.79 brix indicates some sugar left. maybe not a complete fermentation or some unfermentable sugars.?
  2. jackb1050

    Brix vs Deg Brix

    Hi, Below is a pic from our Rudolph Analyzer w/refractometer . It gives results for Brix corr. for alcohol (4.79) and Deg Brix (1.39) . Not sure of the difference between them and which one is the best measure of complete fermentation. The Deg Brix relates proportionally to the SG on the conversion charts. I assume that is the most relevant? The sample is a fermented mash 70% Corn, 25% Rye , 5% Barley Any additional insight would be appreciated, Thanks
  3. what is the foot print? w,d,h
  4. jackb1050

    Point of Sale System

    Square works good for us, links pretty seamusly with quickbooks.
  5. jackb1050

    White Whiskey

    "Straight Whiskey" is sufficient as a class and type
  6. jackb1050

    White Whiskey

    yes I know, I quoted the regs above , follow the thread, just commenting on PeteB post that BAM is not consistent with the regs on 4-2 "whiskey". BAM is just a guide. always rely on the regs not BAM
  7. jackb1050

    White Whiskey

    Ha! and no mention of an oak container for "Whiskey"
  8. jackb1050

    White Whiskey

    I agree a little inconsistent but here it is in the BAM chart
  9. jackb1050

    White Whiskey

    that's straight from 5.22 standards of identity not BAM
  10. jackb1050

    White Whiskey

    (b) Class 2; whisky. “Whisky” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whisky, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.
  11. jackb1050

    White Whiskey

    no that was a response to Gorgeous not Indy
  12. jackb1050

    White Whiskey

    you mentioned putting a stave in your blending barrel , sorry I used poetic licence and called it a stick. I took my time to give you my best advice, maybe it is worth what you paid for it, but you asked. Maybe it is worth something . I have been in the bis for only 3 years We have 12 products placed in over 1,000 points of sales. We have put up over 700 barrels of various whiskeys. I don't know much but if you are gonna be in this bis you better grow thicker skin and find a sense of humor. oh and I offered you some free barrels to help you get started at no charge. probably $500 out of my pocket, which I would have gladly done to help someone just getting started. nice reply from you. good luck yer gonna need it
  13. jackb1050

    White Whiskey

    "Whiskey" can be any oak container......, "Bourbon Whiskey" new oak
  14. jackb1050

    White Whiskey

    Indy, All of us have scrutinized the regs, 1st to make sure we are in compliance and 2nd to find unique ways to make craft spirits while staying in compliance. The creative "spirit" in our industry is what makes us unique and interesting to our consumers. So good for you to look at things differently. But has been inferred by others, you are beating a dead horse with nowhere to go with this barrel vs stick thing. You have a lot better things to spend your energy on at this point. Get a few barrels and move on. damm I'll send you a few barrels n/c. Your customers are gonna want to know how you make your whiskey. They will probably like hearing that you rested it in a barrel for for added complexity than you blessed it with a charred stick.
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