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Northern Waters

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Northern Waters last won the day on January 27 2016

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About Northern Waters

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    Minocqua, WI

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  1. Proof too high or tails smeared in, can't find the middle ground!

    How about running it two times? Strip of a couple ferments first, put those together, and run them as spirit run. It should be a lot cleaner that second time, and without the plates engaged and dephleg off you can probably stay below 80%.
  2. Malted vs unmalted wheat for whiskey

    We have done several batches of this and, although we have only release a couple barrels so far, has been my favorite. We used 85% red wheat and 15% malted wheat, both sourced from Briess. Best of luck!
  3. winery in distillery

    Bluestar - I asked TTB some similar questions about a month ago and below are their responses. I didn't ask you final question directly but from part of my phone conversation with them we can have a designated space that serves as an alternating premise. For example you could have a bottling room that serves both the DSP as well as the winery. So as I interpreted it, part of the DSP could be an alternating premise in which the winery products could pass. Hope that helps a little. What kind of separation is required between the winery and distillery? The separation must be floor to ceiling with no passable access between the two operations Does it need to be a wall and completely separated space with separate entrances? Yes, unless the main entrance is into a common general area with separate access from that area into each operations that is lockable from the operations side. If we were to ferment wine and later distill it, would that have to be transferred to the DSP with the appropriate forms similar to wine transfers between separate entities? Wine can be transferred from the winery to the distillery, wineries for not have to submit transfer in bond paperwork, but both the winery and the distillery will need to notate their daily records of these transfers. Are we able to operate under the same entity? Yes, a single entity can hold multiple permits (both type and location). Is there anything else unusual beyond the regular winery permit requirements? There is nothing unusual about this type of winery application, unless both the DSP and the winery will be sharing the same space and the same equipment. In that case the original winery application would show that they are an alternating proprietor with the DSP as the host and them as the tenant. If this is the case the DSP will also need to amend their permit for the change to an alternating proprietor with the winery.
  4. Barrel Mill barrel quality

    I've used mostly 15G barrels from them for 3+ years so far with zero issues. Nikki is a very responsive customer service representative as well.
  5. Craft gin - 5 questions, please don't beat me up

    We are using the 6-plate HBS still plus the gin basket: http://www.hillbillystills.com/product/6-plate-vodka-turn-key-distillery/ http://www.hillbillystills.com/product/gin-basket-add-on-new-and-improved/ If I start with 15 proof gallons of our base alcohol I can make about 6 cases (~72 +/-) of gin, and I cut way before tasting any tails. You might want to start with about half of that or less at the beginning and develop your particular blend. The gin basket is very simple to use. I just manually crush up about a total of 160 grams of botanicals and wrap them in a cheese cloth. Pop that in the gin basket and run it real slow. Place the gin basket right above the column but below the dephlegmator. We purchase our juniper but then add locally sourced botanicals. I would recommend make your non-juniper botanicals be your signature and source them as close to home as possible to make that part of your story. Best of luck!
  6. Aging bourbon in a 15 gallon char 3 barrel

    We find that with real narrow hearts cuts we get a very nice whiskey in a little over a year. For those that we have run a little longer off the still then 18+ months is what we like. We have a few that are 2+ years and continue to progress nicely. Generally speaking ours are in the barrel around 110-proof and the barrels are in the building with us at room temperature.
  7. Transfer Pump (small) 4 GPM

    Awesome - thanks!
  8. Transfer Pump (small) 4 GPM

    Hey guys - anyone who can share what kind of compressor you are using to power the FloJet? I just ordered one. Thanks!
  9. Enolmatic Filters

    Super - thanks! I have some filters from Duda Diesel so I know what you mean about them as suppliers.
  10. Enolmatic Filters

    Nice - worth a try! Mind letting me know a good source for these bags that have worked for you? I will look as well!
  11. Enolmatic Filters

    Thanks Robert - I wondered about that too. I have a message into St Pats as well to see who their experts might be.
  12. Enolmatic Filters

    Good morning everyone! We recently purchased a single-spout Enolmatic Filler plus the filter housing to run minor filtration to some of our flavored products. Using a 5.0 micron filter, we can barely get through 100 bottles before bottling slows dramatically. I have the Enol-San cleaning powder and have used it to clean the filters as directed on the container (cold water, etc). While it definitely cleans the filter to some extent, I am not able to get more than about another 20-30 bottles before it slows way down again. We are bottling some flavored vodka right now - natural flavors and sugars dissolved in solution. I have read all of the prior threads I have found and see some similar issues, so am wondering if any of you have found some better solutions. Appreciate any replies!
  13. Barrel Temperature

    I do the same right now, using 15-gallon medium char barrels. We are finding the bourbon continues to improve and we are at 16+ months on the oldest one. I know many release 15-gallon barrels around the 12-month mark so there could be something to it. However a few extra months in the big picture shouldn't force you to look elsewhere - that space should work fine!
  14. All grains - Rye, Oats, Wheat, and Corn - Mash over 190 F

    Hey NEPA - I am real small too and use Novozymes (Termamyl SC). I use about 250ml a week and just finished my first jug a couple weeks ago (year & a half or so). I had no noticeable difference from the start to the finish, as well as nothing different when I used the new batch last week. Same BRIX, same full ferment, etc. I just kept the whole thing in the fridge which was a bit of a pain, but overall it worked fine and for a long time. I have no experience with the San Extra L yet and have a sample coming. But the longevity of the SC seemed to be OK and was about $250 total.
  15. Bottles with whole fruit

    I would also be interested in how you handle any questions about shelf-life. Using real fruit, is there a requirement for keep refrigerated for example? I have never had any issues with my R&D experiments, but is there a good source that can say for sure that the alcohol is working as a preservative? Thanks in advance!