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glisade

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glisade last won the day on September 23 2016

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About glisade

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    Knoxville, TN

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  1. IBC totes as fermenters

    We use two 330 gallon totes as fermentors and put cooling coils into them to help keep temps relatively stable. These coils from Bubbas Barrels will fit inside the standard opening: http://www.bubbasbarrels.com/cooling-coil I had Bubbas sell me just the coil with straight stainless lines, no triclamp or hose barb. The coils sit in the tote with the stainless lines poking through the tote screw lid then I run lines to a glycol chiller in parallel. I added an exit CO2 port in the back of each tote and temp gauges on each. I also added a thermowell to the back of one and put an Inkbird temp sensor into the thermowell and have the glycol chiller turn on and off based on the Inkbird temp sensor point. We go into the fermentors at about 75F and the wort usually doesn't get much higher than the lower 80s...BUT we also have some A/C in the distillery and keep it about 78-82. So it's a combination of the two that keeps it stable. The coil alone is very undersized for this amount of wort..coil is 3-4 bbl and it sits in 10bbl of wort. But we're not trying to make a 68F ale.... Silk City is right though and to me this should only be a startup/temporary solution.
  2. Gin Cloudiness

    Two things you should try first before filtering (and I'm surprised a particle filter would even remove the oils): 1. Increase the proof - add more (neutral) base back into it until it clears. 2. Dilute with the same proof base - this will keep the same proof but may dilute more flavor I make gins with a lot of botanicals and flavor that are sometimes on the edge of louching but you'd be surprised how little flavor loss you can have through dilution or increasing the proof. Of course what indyspirits says is quite valid as well, though I take a very small heads cut with my citrus forward gin since most of the big citrus flavor comes out early.
  3. FDA GRAS for birch and sarsaparilla needed

    Did you submit with the latin name? Always submit with the latin name. If you did, at least for Sarsaparilla (Smilax aristolochiaefolia Mill.) it's on the FDA Gras list. If you give the common name, they don't really know what it is or what part of the plant or species. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.510
  4. Running a seamless glass lab still

    You should run it until you are sure you got all alcohol out i.e. the vapor temperature is reading 212F. Then maybe run a little longer in case your temp probe is not accurate. Also use some boiling stones, they can sometimes help with solids burning.
  5. How To Proof Rum With Brown sugar Added

    All you are trying to do when you re-distill your spirit is to separate the alcohol in the spirit from any solids. Your main goal is to distill ALL the ethanol from the spirit and leave only solids and water behind in the proofing still. Once you extract the ethanol then you add only pure water to your distillate to get back to your original volume that you distilled (before adding any extra water to rinse the flask). Then you can take the proof with hydrometers and that will tell you the proof of your original spirit. The extra water to rinse the flask will not change the amount of ethanol you will distill. Example: Start with 500ml of your sweetened spirit. Assume all volume and proof readings are taken at 60F! Make sure all 500ml gets into the still and use XXml of rinse water if needed. Distill until you have collected all ethanol, (until still temp is at 212F). Stop distillation and add XXml of water to get the distillate volume back to 500ml exactly. Now you've effectively replaced the solids in the spirit with just water but it has the same ethanol content and volume as your original sample. Proof distillate with hydrometers. The key is to make sure you get all the ethanol out so you must make sure all the spirit gets into the proofing still and you also don't lose any through evaporation while distilling or you'll be under proof.
  6. How To Proof Rum With Brown sugar Added

    Part 3 here: https://www.ttb.gov/spirits/proofing.shtml It's not that hard and you can buy a nice little glass lab still for a few hundred $.
  7. Artemisia pre distillation

    Ya totally agree. I just wanted to point out to the OP that no matter how he was distilling: steam distillation with just water and essential oil (immiscible) or alcohol distillation with various solubles (miscible) that he was going to get thujone. Basically, as long as the liquid mixture boils (immiscible or miscible) he's going to get all the components to come over though in different amounts at different times. And that the "magic boiling point myth" does not exist even with mixtures that don't combine.
  8. Artemisia pre distillation

    Geraldmarken, Search "thujone content" there's a thread with similar issues about how to estimate the amount of thujone content in spirits.
  9. Artemisia pre distillation

    Bluestar, Not sure if there's a misunderstanding of what I wrote but check out this link: http://www.separationprocesses.com/Distillation/DT_Chp01m.htm Key point from the link: For example, the 2 liquids A and B are immiscible. At equilibrium, they each exerts equilibrium vapour pressure PVP,A and PVP,B respectively. Thus the total pressure exerted is The equilibrium vapour pressures of water and benzene at 100 oF (37.8 oC) are 0.95 and 3.30 psia respectively. The total pressure exerted is therefore (0.95 + 3.30) = 4.25 psia. Note here that in the calculations of total pressure, the actual amount of each is immaterial. An important outcome is that the boiling point of an immiscible mixture must be lower than that of either of its components. Again, using water-benzene mixture, we note that the mixture will boil when the total pressure exerted by the mixture equals the atmospheric pressure, 14.7 psia. This temperature is 156 oF (68.9 oC), when the equilibrium vapour pressures of water and benzene are 4.45 and 10.25 psia respectively (thus, total 14.7 psia). Note that the mixture boiling point is lower than that for pure water 212 oF (100 oC) and pure benzene 176 oF (80.2 oC).
  10. Artemisia pre distillation

    Many other botanical's essential oils also have high boiling points but they all come over into the distillate when you make gin. It's because oil and water are immiscible. And when you have two liquids that are immiscible (they do not dissolve in one another, they separate) but they can and will both still boil...and the boiling point of the immiscible liquids will be lower than the lower of the two boiling points! The temperature to boil will be when the summation of the vapor pressures of the two liquids is equal to the atmospheric pressure, which will end up being slightly less than the boiling point of water (the lower of the two boiling points). So the oil will end up in the distillate...the alcohol present will even further reduce this boiling point.
  11. Gin class (ugh)

    Dried botanicals in half pint, wide mouth jars of our specific botanicals and other common gin botanicals.
  12. Gin class (ugh)

    I've done something very similar at a distillery. It was a 1.5 hour private class and we went over: History of gin Explanation of different types of gin Botanicals review with many of them laid out in jars to smell/taste How gin is made with a demonstration in a 2L lab still and we had a production batch going at the same time How to setup and distill on a small lab still Gin Tasting We gave them a booklet we made that included most of the above along with the GRAS table, water-ethanol equilibrium curve, where to buy a lab still, etc..Both classes we did sold out with 15 people per class.
  13. Distributor and wholesaler markups

    Yup, sorry my bad. Bluefish_dist fixed my numbers. Though I will say you may have some room to negotiate. Distributors have offered 25% margin depending on the market you're in. Also, bluefish_dist gives a great example of your baseline, non-distilled vodka at about $5/bottle. This is basically your minimum unless you can buy in really large quantities.
  14. Distributor and wholesaler markups

    From what I've seen in TN, which is a 3 tier state; wholesaler and retailer markups are about 25-30%. So in your example, the $24 bottle of vodka assuming a 25% - 30% markup: Retail shelf: $24 Retailer pays: $19.20 - $18.46 Wholesaler pays: $15.36 - $14.20
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