Jump to content


  • Content Count

  • Joined

  • Last visited

  • Days Won


SlickFloss last won the day on January 10

SlickFloss had the most liked content!

Community Reputation

8 Neutral

About SlickFloss

  • Rank
    Active Contributor

Recent Profile Visitors

2,525 profile views
  1. It depends on the type of product you are trying to make. If this is a simple compound product of artificial flavors in gns than your flavor company can consult with you on texture additives that won't compete with your flavors. There are also natural botanical options if you are doing more of a craft product. Gum Arabic, as mentioned, is one of many solutions for you. I do not do research for people though, but I will throw you a bone. The term many herbalists would use is "Demulcency", there is info out there, especially if you can get access to EBSCO host or similar. Good luck.
  2. Yeah give us some more technical info here there some gnarly chemists round these parts. Whats your ABV? When you say "put it in a cocktail with water in it" do you mean a few dashes or make a cocktail out of the bitters itself?
  3. I am in the process of liquidating a large distillery we purchased from bankruptcy, I'll PM you my e-mail hit me up for a quote... I think the system we have available may be beyond your needs though
  4. Saponification. Also, this is posted in the incorrect section.
  5. PH drops through fermentation as a result of acidic by products of fermentation...... this is standard...... what are you actually asking for light to be shed upon because based off your process listed above nothing irregular is happening or at least you haven't pointed it out..... REPHRASE
  6. If you got this far with low overhead/debt and seem to hav e a knock for this business, sell it if you can, get back on your feet, and reopen a new facility with lessons learned. If you're truly good, you're good and you will succeed in this industry. If you were lucky the first time so far maybe this is a godsend. either way sell it and heal it would be so shitty to watch the business rot around you. Realistically though you probably won't get what its worth without real distro and case sales
  7. SlickFloss

    Mash pH

    Kookaburra Oyster flavored Whiskey from a Bourbon Mash aged in new charred american oak and finished with Maillard staves. Px . The new frontier of North Australmerican Whiskey.
  8. SlickFloss

    Mash pH

    Please report back on efficacy amigo. As per your other comments, I have an interesting conundrum in which I am trying to make highly estered bourbon for a rebarreling experiment. I wonder if utilizing sulfuric and or formic for adjustment (likely in conjunction with backset) would help provide more of that heady bouquet for us to pull out
  9. SlickFloss

    Mash pH

    Luckily the great state of Wisconsin appreciate's Brandy more than any other spirit. Start a new thread and lets run wild with it. Tag me in bro!
  10. SlickFloss

    Mash pH

    That figure is staggering I am going to find that material to peruse, thanks for the reference..... We pitch super low but let em finish high on our Ryes, I am going to look at holding temp vs our current method
  11. SlickFloss

    Mash pH

    I have found this to be essential for nuanced flavor...... We actually have found that making wine from grapes picked at night instead of during the day actually matters big time in the brandy end result...... Which I find just absolutely captivating.
  12. Have you considered not using all malted grains? Are you using any enzyme for conversion? We ferment thousands of gallons of rye a week I have never heard of your snorkel issue
  13. -Get rid of the meta tabs they're fuckin your mojo and they're cranking up the still. IMO/E thats the core issue with your fault. -I would recommend not cleaning a copper still with true caustic -Flush out all that copper sulphate and keep it out of there. This is going to jeep keep you fault free in the future. -We like to allow our fermentations to start low in temperature (sixties) and naturally regulate themselves (if possible) to complete fermentation. -We've found that allowing ferments to sit a little after fermentation usually makes for a better distillate -We've found specific acidic adjustments can have consequences (sometimes good sometimes bad) in final distillate, so we try to use buffers that all us the least volume addition without negative ester formulation/transformation.
  14. SlickFloss

    Mash pH

    SF Spirits comp judges feedback on a brand I consulted for in 2016 (Brandy). Upon receiving that feedback that I had also never heard before I delved deeper into the google and found this from pg 10 of Bergland's Artisan Distilling: a Guide for Small Distilleries (2004). ""The bacterial decomposition of citric acid leads to formation of lactic acid, acetic acid, formic acid, and acetaldehyde which can be detrimental to the mash and can appear in the resulting distillate."" Section is on fruit fermentation, not all wheat, but that's what I have for you.
  15. This is a request for research material recommendations on advanced vacuum distillation theory. Short path or other. Thanks
  • Create New...