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Silk City Distillers

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  1. Silk City Distillers

    Culture growing in my bottled rum?

    Haze, Floc, Colloid, can look like fluffy clouds, can look like fog at the bottom. Take a bottle and put it in the freezer for a few days. You'll get more of it. If you warm it up, and shake it, it should completely disappear, only to return again over time, or when forced through cooling. Saponification is a one-way, irreversible reaction, it is the process of turning the fatty acids into soap. This is a flavor impact more than a visual impact, and essentially ruins the spirit. Some people would say that saponification borders on pseudoscience, especially when people argue that you need to proof over decades time.
  2. Silk City Distillers

    Culture growing in my bottled rum?

    Saponification and haze/colloids are two different things.
  3. Silk City Distillers

    Culture growing in my bottled rum?

    It's haze - usually fatty acids, fatty acid esters, fusels, etc. It's absolutely not biological. Assuming your RO is good, you could chill filter (complicated), bottle at a higher proof (probably undesirable), cut tails earlier (but what about all the barreled product?). It's common though, warm it up and shake the bottle, it'll go away. Put the bottle in the freezer for a few days, it'll come back.
  4. Silk City Distillers

    Blending spirit tank specification

    Volume for fill, weight for everything else. Even in the case of fill, you verify your volume by weight. To accurately calibrate your volume scale on that tank would still require you have some mechanism to weigh it. The volume scale on those tanks is usually just a sticker, randomly applied, to hide the weld/seam under it. It’s not intended for measuring.
  5. Silk City Distillers

    Cleaning columns and bubble plates

    We CIP the column every time we switch spirit types, so we'll CIP between rum and bourbon and rye for example. We don't usually go more than 4 runs without CIP. At 12", we don't generally look forward to disassembling columns, most commercial columns don't come apart at all, even when they don't have a CIP spray ball for each plate. We don't aim for shiny copper.
  6. Silk City Distillers

    Re-purposing heads into usable alcohol

    Why reintroduce the heads as a single dose? I would imagine the impact to yeast stress could be minimized by metering in the heads over a 12 or 24 hour period.
  7. Silk City Distillers

    Odin on Gin

    Immediately, and I'm fairly certain it's repeatable.
  8. Silk City Distillers

    Odin on Gin

    It was a one year old aged whiskey that was treated with ultrasound, after dumping. It was not new make. There was a perceptible difference in the treated/untreated whiskies, if there was some permanent impact, I would imagine that the difference would have still been perceptible, since both the treated and untreated were subject to the same resting time. Spare me the criticisms of having "done it wrong".
  9. Silk City Distillers

    Odin on Gin

    Regarding ultrasound, I now have a strong feeling whatever the actual reason for impact of ultrasound, it's a temporary phenomenon. Did an experiment some two years back where I treated 3 bottles of identical distillate to ultrasound, kept 3 bottles as control, and then used them in a double blind. Used 4 or the 6 bottles, with two left sealed and forgot about. These were 1 year old whiskies. Recently opened and tasted the two bottles, and they were identical, impossible to differentiate. The double blind showed slight preference for the treated distillate, barely statistically significant. However, more interesting was that participants were able to clearly distinguish the two. For some participants, we used 3 samples, and in addition to asking the taster preference, we had them attempt to match the identical distillates (two of the samples were identical). I informally replicated the double blind with the remaining samples, and identification of the identical samples was no better than random. My theory on this is that the main impact of ultrasound may have something to do with the elimination or impact to the quantities of dissolved gasses in the distillate. Over time, dissolved gasses in the bottled distillates were able to re-equilibrate - non-airtight closures, headspace gases, etc. So while there is a real impact to perception of flavor, it doesn't last. The expulsion of dissolved gasses could be somewhat positive as a flavor protectant in a gin, if for example you were able to force out dissolved oxygen, in the process and purge the headspace with co2. Just thought I'd share.
  10. Silk City Distillers

    carbon monoxide

    You will have bacterial fermentation taking place here, probably generating co2. Youll spend lots of time in temp ranges that the lacto and other bacteria on the grain will be very happy in.
  11. Silk City Distillers

    carbon monoxide

    Is your hydronic system using a gas fired boiler? Where is the boiler in proximity to the mash room? Why is your mash room air tight?
  12. Silk City Distillers


    You folks care to share some Agave sources?
  13. Also consider that there may be insurance implications for the policies that cover the other units in the building. Meaning, not you or your policies, but them and their policies. One of the other tenants in our building had their insurance policy declined because there was a distillery in the building.
  14. Silk City Distillers


    You have matching closures?
  15. Silk City Distillers

    How do they flavour those Gins!

    Rhubarb is a tough flavor, you could easily mistake it for sour green apple. Boiling to make a syrup is challenging, because you are losing volatile components through the boiling process, in addition, thermal degradation of flavor is always a problem. However, most people know the flavor of rhubarb not as the raw vegetable, but the syrup. So lucky that rhubarb isn't known for delicate volatile aromas. Acidity is a really big factor in the flavor profile of rhubarb, without the sour/tart, you are left with a kind of a (blah) green, vegetal flavor, through vapor distillation that would probably come across as cooked. Hate to say it, but a commercial flavor is probably going to be much closer to what people expect than using fresh rhubarb. Otherwise, ensure you are getting enough acidity in the product, maybe some additional citric acid, or try adding a little green apple as well. The actual acid in rhubarb is going to be oxalic acid, but I'm not sure on the TTB position of using that as an additive (vs citric which is fairly common).