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  • Birthday 04/25/1976

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    Athens Greece

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  1. thank you. i will contact and let you know
  2. isn't 1 micron to small to pass a solution containing 220gr /lit sugar?
  3. although i am following the work of the institute for the last 5-6 years i havent introduce myself. I am master Distiller and owner of ARGO DISTILLERY . We are situated in Athens , Greece and hopefully we will be the first whisky distillery of Greece. We also produce a Mastic Liqueur by 100% distillation. With many friends and collegues in Scotland and with appreciation of Bill Owens work (and help !) we are happy to contribute to your cause. best regards Yannis Chandolias
  4. Hi I am making a new liqueur using honey to sweeten it. My problem is the possible production of sediment and cloudiness. Trying to avoid experementation i wonder if anybody has added honey to a specific level that doesnt produce sediment? I am making a liqueur and i am thinking of using pasteurized honey so as to minimise cloudiness too. is there any other treatment for the honey to be advised with? thank you in Advance by the way Any idea how the TENNESSEE HONEY is so clear?
  5. hi , sorry if you think i insulted you in any way. that was not my intention. best
  6. hi Jo Dehner. i agree that working with mass does make things easier and that is my approach too. the protocol you follow i disagree . you want to avoid temperature but you 2. place 20 ml of water into cylinder, record weight how you are accurate in the water volume ?(temperature effect?) even if your results are close enough i have the feeling that the deviation will increase when you will increase the batch of your final product. what is your usual batch volume? when you say you know your final proof you are not taking under account that there is a triple contraction so you just take as granded that the volume of water is 456.18ml needed (maybe 1-2% more i would say because of the contraction between water and syrup and the sugar content in general ) if you use a brixometer you could find the density of the syrup so you could make the volume -mass change easier, follow your approach , and by measuring %vol of the liqueur (i believe that it would be increased ) find the deviation and add more water to correct. best p.s i am sure that meercat needs more than that for his calculator but i will thank Dehner D. for his help.
  7. Hi, I contacted meerkat a few weeks ago from Greece about using his software in the preparation of Liqueurs and still try to set the problem right. First of all there is a triple contraction between ethanol , water and syrup(sugar) so it will be better working with weights in order to avoid the parameter of temperature. I read a great book “ the soft drinks companion a technical handbook for the beverage industry” that is great for our case. There are many examples of contraction between syrup kai water mixtures ( the author uses weight during mixing as we have to do) I think Dehner way of solving the problem will not be precise to large batches (more than 200 litres) because temperature is not under account. My idea is to prepare a sample of the final product and calculate its density using the official method with a precise scale and a pycnometer We have to weight the exact amount of syrup, the exact amount of ethanol 96% (in order to have the correct amount of dehydrated ethanol inside) and after setting our flask to a bath (I don’t know how it is called in English) we have to fill the flask with water to a certain amount under 20 oC all the time. (I am still working on that ……………. ) After that we just know everything We know the weight of the syrup we want to use We can use the density d20 from above to calculate the weight of the dehydrated ethanol and the weight of the ethanol 96% we will use Weight of water = weight of final product ** - weight of syrup – weight of ethanol 96% ** lets say we want to produce 100lt of a liqueur. We have calculated the density d20 and we end up with the weight of the final product If you use densities of all the above ingredients you will end up with volumes of each one. If you sum them you will end up with the REAL volume of the final product so Initial Volume – REAL VOLUME = total contraction I have also found that there are 2 tables Walter table of 1955 ( it shows how much syrup , ethanol , water you have to mix in order to end up with 100lt of final liqueur ) I found a reference about it in a greek book I have but no other details except it was used by beverage industry as a very accurate one FEYDT table of 1957 (it is a plato based table that shows contraction) I think both would be calibrated to 15 degrees Celsius If someone could find them it would be a great help Best from Greece
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