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Silk City Distillers

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Everything posted by Silk City Distillers

  1. Silk City Distillers

    Blending in Cream Liqueur base

    Just got a sample of the Signature Spirits/Ultrapure cream base. It’s surprisingly nice, haven’t done much with it but at first taste, it seems fairly versatile. Max abv is around 17 I believe. Only challenge is MOQ is a tote.
  2. Silk City Distillers

    Is it worth using sugarcane in rum production ?

    It was a snarky comment against people using sorghum syrup to make whiskey is all.
  3. Silk City Distillers

    Is it worth using sugarcane in rum production ?

    Going to submit a recipe for bourbon using high fructose corn syrup. Same thing as sorghum syrup whiskey.
  4. 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.
  5. Silk City Distillers

    Culture growing in my bottled rum?

    Saponification and haze/colloids are two different things.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Silk City Distillers

    Odin on Gin

    Immediately, and I'm fairly certain it's repeatable.
  11. 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".
  12. 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.
  13. 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.
  14. 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?
  15. Silk City Distillers


    You folks care to share some Agave sources?
  16. 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.
  17. Silk City Distillers


    You have matching closures?
  18. 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).
  19. Silk City Distillers

    TTB stopped our production due to high proof

    Sometimes these differences are driven by the measured tolerances of the physical measuring components as they come out of manufacturing. While the specific part may look identical, through testing some units meet tighter tolerance ranges than others. Instead of scrapping manufactured units, they are put to use in lower-cost devices. I don't know that this is the case with Anton Paar, but I've seen this kind of thing done elsewhere, especially when the unit manufacturing costs are very high, and either scrapping or fixing reliability in software is not possible.
  20. Silk City Distillers

    Fermenter Cooling and Temperature Design

    1000 gallon chiller tank for fermenters? How much fermentation capacity - how many active ferments at once, crash cooling in the fermenters?
  21. Silk City Distillers

    Mashing raw barley

    Our Rye is 100% unmalted, and our Oat Bourbon is 100% unmalted oat and corn (no malt) - both get overwhelmingly positive reviews. The big question I raised is can you really do a comparison unless you can source grain grown in a similar manner, this applies to the end distillate being better or worse. A typical enzyme mash for us is to add grain around 120, adjust ph to 5.2-5.4, add Beta Glucanase and half of the high temp amylase. Raise to the upper end of the gelatinization temperate range from the grain, hold for 1.5-2 hours, start dropping temperature. Add the second half of the amylase. Recheck pH and adjust to 5.2 if necessary, add glucoamylase at 140 - hold for 1.5 hours, cool, pitch. You absolutely need to add nutrient when using unmalted grain, especially so if you are not using backset. Unmalted grain will be too low in FAN for a healthy fermentation.
  22. Silk City Distillers

    Water Tank Ideas

    Zero Bulk Milk Tanks.
  23. Silk City Distillers

    Bottling line help

    Following, I was hoping to move to a Level Filler, specifically the Mori, and am now questioning it. We use a volumetric filler that's highly accurate. Problem is, we now realize that bottles are not even remotely close. Fill height is visibly inconsistent due to variation in bottle volumes. Damned if you do, damned if you don't.
  24. Silk City Distillers

    How to determine if whiskey has color additives

    Suspect it's not so easy to detect via simple methodologies or observations. Looks like at a minimum, you'd need to do some analytics. Here is a more recent study looking at this, which looks specifically at the ratio of Furfural to 5-HMF to determine if caramel is added. The big issue is that a big component of the color is 5-HMF, which comes from the charred barrel in the exact same way as from the charred sugar. http://lib3.dss.go.th/fulltext/Journal/J.AOAC 1999-2003/J.AOAC1999/v82n4(jul-aug)/v82n4p997.pdf Keep in mind this is from the TTB.
  25. Silk City Distillers

    Understanding impact of Commercial enzymes on Mash Bill

    It's still unmistakably rye. WhistlePig's 10+ year old Ryes sourced from Alberta Distillers are all 100% unmalted enzyme converted ryes.