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Silk City Distillers

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Silk City Distillers last won the day on December 4 2019

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  1. A few of our early batches of gin smelled like weed. Pot shares many terpenes with other botanicals, especially gin botanicals. There is nothing magical about the terpenes in pot, Mother Nature used the same strategies across the plant kingdom. I think you could get pretty close in aroma if you played around a bit to use a blend of other botanicals that would yield a similar terpene “fingerprint”. We are talking about creating a novelty spirit here? Tommy Chong on the label kinda stuff?
  2. RTD probes are considered intrinsically safe if they are connected to an intrinsically safe meter or controller. If your meter is not, you can use an intrinsic Safety Barrier for RTD, which is a stand-alone module that both will connect to, such as: https://www.pepperl-fuchs.com/usa/en/classid_14.htm?view=productdetails&prodid=870#functions This is getting into fairly sophisticated electronics design and safety engineering. What I am saying is that if your AHJ is indicating this is an issue, the necessary certifications are likely more important than the individual circuit components. This kind of stuff is far more complex than a typical inspector would understand. You would likely lose them at Intrinsically Safe. Keep in mind what you are protecting against. The temperature probe is not the problem, it’s that if something goes very wrong in the controller, and the rtd is now exposed to enough voltage/current - that short circuit could create an ignition source. The goal of that barrier is to protect the probe and wiring from anything that might go wrong in that box.
  3. That's why we moved to the "Aged At Least XX Years/Months" phrasing. I do not believe your phrasing would be approved, or if it's approved, you need to ensure that every bottle contains aged spirit that coincides with BOTH the lower and upper limit, otherwise the upper limit is a misrepresentation. Consumer might believe that the bottle contains a blend of whiskies older than it does. Keep in mind that the age statement can be an understatement, but can never be an overstatement - if that makes sense.
  4. We have resubmitted numerous labels for the same product as we’ve string age out longer. We try not to overbuy labels. 1 year, 2 year straight. Most of our age statements read “Aged at least xx years” now. Our 2 year product contains barrels almost 3 years old. In a few months we will reprint 3 and 4 year age statement variations. I know more than once we dumped a barrel to run out label stock.
  5. Is it bad to say I want to hug it? If that just ain't the cutest darn thing. If I had a spare $15k, I'd buy that in a SECOND.
  6. Doesn’t answer your question, but you can’t use a refractometer to measure the final gravity directly - you need to use a calculator and have an accurate starting gravity. https://www.northernbrewer.com/pages/refractometer-calculator Using the calculator you get a final gravity of .997.
  7. Done, I'll call tomorrow and mail it out.
  8. Not upset, we should be sharing more of this kind of information with each other - it's all good - I don't understand why we wouldn't leverage the knowledge of the collective to elevate everyone. Compare this thread with a book on barrel aging published by a master distiller. $35 for 150 worthless pages, without even a single actionable piece of information. On another note, about bucking the trend. We did some 1 year 100% Ryes in 15g, and 2+ in 30g - we still have customers today that beg us to lay down the 1 year rye (15g), they prefer it over the 2 and 3 year variants (30g). The big difference is the fruitiness - big dark dried fruit and honey in the 1 year, it's nearly gone by 2, totally gone by 3, replaced with rye spice dominating.
  9. Will call Michael to beg tomorrow.
  10. From the conclusion above: Don't forget about the small barrel maturation curve, it goes like this: 1. Young harsh distillate. 2. Tastes faintly like whiskey. 3. OH MY GOD ITS OVER-OAKED. 4. Wow, that's really good, I now realize that #2 tastes terrible. 5. Ah christ, now it's really over-oaked. 6. Garbage. Many pull at # 2, on the upswing of the extraction curve. I feel this is incorrect, misleading. You generally see these as products aged 6-8 months in 10 gallon. What you get it extraction products and color without maturation products. Bitter/Dry Tannin is on the upswing, peaking in # 3. But, it's not until these have some time to oxidize/react, settle down, allow the vanillin/syringealdehyde to come through. For us, # 4 is 12-14 months in a 10 gallon. # 5 if about 15-16 months. You may have some luck "rescuing" #5 by dumping into stainless tanks with plenty of headspace and letting it sit for a few more months. You will never "rescue" #6, it's not even suitable for blending. Or just bite the bullet and push to 15/25/30g sizes.
  11. No prob. My own 2 cents, which admittedly might not even be worth that, is that anything below 15g isn't worth anyone's time. I'm sure I'll upset people using barrels smaller than that, but in our experience, the extraction curve crosses the maturation curve far too early below 15g. We played around with 10g and 15g, and now only use 15g for our test batches, with the intent on 12-18m aging on the test batches. We find this to be far superior than pushing a 10g to the 12 month mark, or dumping at 10g earlier than one year. To us, 15g feels like the tipping point between small cask and large cask. One thing to keep in mind for us, we're in a fairly dry climate during the winter, and our barrel storage is conditioned (read: very dry), so we typically see substantial evaporations - 10% a year is typical for us in smaller cooperage. If you are cooler, and wetter, you might be able to stretch out the maturation time before over-oaking. Our go-to now is 30g, and we're currently transitioning to 53g - which means laying down a lot of inventory (and needing lots of space). I think the Kelvin 25g size is a nice balanced position if you needed to be slightly smaller, it's a manageable size, and we had some good results at the 2 year mark. Barrel Mill 15/30g have been winners for us. Used cooperage is another story entirely, we've found second and third fills on small barrels to work well with dark rums aged far longer than you would ever realistically consider in a first fill small cask (~1 month per gallon as a rule of thumb). We have some high ester rums at 2 years in second fill 10g that are fantastic. Depending on your jurisdictions, you might have better success with second-fill small cooperage whiskies aged longer. We don't have this option in the US.
  12. Need the adjustable Mori tray - I can’t get it to work with my bottles. Proper fill level is right between two settings. Piramal Jersey. Proper fill level isn’t in the neck, but the top of the large bore body. Small differences in height are major ml differences.
  13. Here's one of the best pieces of research I've ever seen on small barrels. AGING-OF-WHISKEY-SPIRITS-IN-BARRELS-OF-NON-TRADITIONAL-VOLUME.pdf
  14. Why is gelatinizing corn an issue again?
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