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About SlickFloss

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  1. Canned Cocktails?

    Condescension was unintentional and I apologize for that. I want it on record I do not believe I know everything about canning, packaging, fermentation, distilling etc. Just have unique experience doing exactly what you're saying in this instance. Ill do my best to get rid of the snarky and put a little more aloha in my flow bra.
  2. Canned Cocktails?

    (I hope this doesn't come off as snarky because I'm not trying to be) 1 Fernet on the rocks isn't a cocktail 2 You cannot can anything on the rocks the ice will melt (so maybe you need to look into how things are canned?) 3 the soda options you listed are possible in some respects, but they'll be bland, people will still need garnishes, and you won't be able to incorporate natural flavorings as easily as you think. You can't just add juice to shit and hope it works in a can for a few months. 4 Canning process requires high temps and pressure for extended periods of time for sanitation. This will cook off, degrade, etc most flavor compounds like juice, natural oils, etc. 5 You would want to engineer in dilution rates etc for your serving, which means selling a concentrated amount at a premium price point (added package, effort, energy engineering etc) or purchasing special sized cans (more money) and doing even more work to make it fit in that package. I've spent 9 years making dreams realities for people at a 1.9 million cs/year custom bottling plant (we have 7 bottling lines). customers bring us their vision and we deliver them goods in package. The number one thing people do is come in with a cocktail saying they want it canned/packaged spouting off the same shit you're saying now-but people forget that we don't live in a world of technicalities limited to their own scope of experience and vision. You "seeing no reason why it wouldn't be stable" when you have no experience trying to do this for a consumer, or for yourself, doesn't mean theres not a reason it won't work. When you say G and T, vodka soda, etc these are simple mixed drinks that could be packaged with alcohol in them for sure. But when someone says can a cocktail, that implies a true cocktail, so a combination of ingredients (usually a base spirit, other spirit/liquid, an acid, and an aromatic garnish/bitter element). An old fashioned is the best example of a cocktail. I am able to can/bottle you liquid that resembles in taste and flavor an old fashioned, but it will not be as simple as putting 2 packets of sugar, some water, 2 ozs rye and 2 dashes angostura in a can. And an even bigger problem is it won't be your exact perfect cocktail. Taste will skew to the limits of manufacturing. [I contract manufacture 2 premade old fashioneds that are super successful in marketplace and ti took us forever to get it dialed in just right]. Try this. Mix 80 proof ethanol and lemon juice in a bottle and let it sit closed for two weeks. Is it the same? No. The acid will degrade and become purely bitter instead of pleasantly tart. Try mixing your perfect manhattan and put it in a mason jar with no air space for five days. Is it the same? No. The bitters leach into the rest of the immiscible fluid and there is no contrast. And depending on your vermouth (we make our own in house) that likely will change as well.
  3. Canned Cocktails?

    Something to keep in mind. Cocktails are a moment in time. Acidity, dilution, and oxidation all come together to form the evolving flavor of a cocktail. Packaging a stable form of that is much more difficult than many people would think. Sodas are canned with artificial ingredients because they're cheap but they're also stable in the presence of carbonic and citric acid. For instance: an old fashioned isn't just a whiskey bitters soda, ya know what I mean?
  4. 300Gal pot still

    I would recommend Paul (SouthernHIghlander) highly. I also would recommend Cassell systems, Headframe Spirits Manufacturing if you got the gumption for it, and if you wanna go international get a Frilli.
  5. MGP Bourbon and Rye for sale

    Thats a pretty mark up there chief especially if its the used coop. You don't want to save it for blending stock? MGP's 21% rye bourbon is 75% corn and the remaining 4% is mb
  6. Citric acid wash for copper bubble plates

    Silk is literally the man. Great call on the parrot back fill- we actually don't have a triclamp on our pot's parrot/safe so what we do is block off the spirit outlet to the parrot and flood the condensor by taking off our flame arrestor. then to completely drain the condenser we just open up the safe/parrot and flood detergent or citric solution into holding tank for next cleaning cycle or if its a rinse we send the water where it belongs. Using RO water for final flushes have helped us a little bit with residue from drying water (we triple rinse everything after we clean and recapture- hot city water for first rinse, cold city, then cold RO for final). Pretty much no residue but might be neglble who knows. : ) good luck
  7. Subbing out production

    Unless by recipe you mean you've come up with some revolutionary cook method for insane conversion etc your recipe (mash bill) is likely already out there being use by someone else and has been used by someone else for many years (or you're talking original gin/liqueurs/cordials/apertifs etc). Distillers are a dime a dozen, truly intuitive and great brewers are hard to come by, but excellent blenders are fucking porn stars. Good luck bruh.
  8. Flavoring

    I second bell flavors..... We have literally bought millions of dollars of ingredients off them at one of our blending plants and I've never had an issue. Helpful in R and D, come up with solutions for manufacturing issues (split ships, etc) and in house manufacturing of some of the largest brands in the world brings with it their top tier quality, and in my experience we have never been lost in the shuffle with the big boys like sometimes I feel we are at our own liquor distributors! Very attentive to our needs as if we were Johnson bros etc. ourselves.
  9. Barreling Question

    If you're looking for a really clean lighter malt continue rectifying to that hight of proof but if you want a grainier more full bodied visceral substantial whiskey, which I would've wanted off that mash feed, I'd recommend pulling it off at lower proof for a more robust whiskey. This way too you wouldn't have to adjust as much with water pre barreling, Having the water come through the still grainside will give you much more congeners than adding in water later......
  10. My experience with Corson Distilling

    If you think anyone in charge around here has any interest in the success of your business other than your ability to pay for expo passes, "hands on distilling master classes", extraneous break out sessions, and books through this site you're sorely mistaken.
  11. Anti-Foam

    We run our own anti foam mixture through our DI steam column for our Rye and Bourbon (head frame- you should get one) We doctor ours up though, use half of the volume of the antifoam (usually five star or fermcap) and make up the rest of volume with corn oil (and actually wheat oil for our cheated borubon as well) No problems here.
  12. face respirators and beards

    Some of our beardos have efficiently used the beard nets (like hair nets but beard nets) to help better seal their respirators. On the other hand our bearded dragons simply use their extended facial hairs tied like a shemagh around their craniums to filter grain dust. The choice is yours bearded one.
  13. Accolades for Others

    -I like HFS' Orphan Girl and Neversweat. -I still haven't found anyone who can make a better old-fashioned than me if I have a bottle of Starlight's Private reserve brandy on hand. -I believe that bluecoat gin is phenomenal and I can't wait to try some of Cassell's other products out of his new operation in philly (and elsewheres) -Mississippi River Distilling Company makes (or made) an unbelievable coffee liqueur. -I like death's door's gin, but Im gonna credit JJ on that instead of the distillery- can't wait to see what the Bently heritage estate has in store for us big dog! -Although not craft distilled, it absolutely was "craftfully" blended (and around here we have a saying that we probably stole from else where: Distillers are rock stars, blenders are porn stars.) the original Bourye from highwest was delectable. I have a half a bottle saved for a rainy day but I don't know what occasion will actually call for that much fantastic
  14. slot floor drains

    Hey guys, slot drain is in and I love it.... I'll respond directly to some comments below and then I'll let a sleeping thread lie..... Lenny: The slot drain for sure looks really good. We have hard plumbed drains for most of our tanks/vessels into our trenches so I'm not removing a lot of grates on my standard trenches, but I do see why that would be a concern in other facilities. The slot drain systems have a catch basin with a strainer basket, you can pop the top on there and run the hose straight into the basin to drain just like a standard floor trench, I would remove the strainer basket for that application but who knows, maybe someone is trying to fish a lost hat out of the mash [don't ask ; )]! Silk City: The 9000 model can be hard plumped for CIP or one could affix a nipple for temporary hook up for CIP. Also all models come "flush flow" ready, so you can plumb a line, or rig up your own temporary removable hook up to that line, to help keep things fresh and flushed. The paddle helps as well. I have found that partially blocking the drain into the basin and running weak CIP concentration fluid through there cleans it like a dream! The CIP functionality is really cool though especially if you're doing a range of whacky products (trench drains can sometimes turn into a dunder pit, as you know you cleaned yours all day last month!) The "flush flow" helps not only for cleaning and rinsing the drain, but also can help with getting rid of material that is too hot for your drain system. We haven't done that because our build included cast iron plumbing for this exact reason, but it popped into my head while I was typing this up. Skaalvenn I can imagine, you would probably lose many. But then think of the feeling you'll get when you FOUND THEM ALL IN THE STRAINER BASKET! Philstill- I hear you on that and you are absolutely right on your +1s, but all that equates to time away from product development, distillation and fermenting time, and time to do paper work! As for your other concern, I think depending on ones mash method and dist. style we all have different specific needs. Our mash for instance is essentially homogenous, very thick but virtually no solids and I would rather us flush solids down the toilet, or if they're organic throw them into our compost then send them to water treatment in our regular drain lines. We haven't had any issues with flow rate, and I don't see one arising. We haven't been in the situation where an amount of liquid so great needed to be drained that it would pool and begin filling the room with fluid, which is kind of what I envision from your statement. So at the end of the day, everyones operation is different and so are the needs of those systems, but in our operation the slot drain has thus far been a success! All of our stillage is repurposed though and we do not deal with a lot of solids going down drains so if that is your reality maybe it wouldn't be the best application for you who knows, but if thats not your reality you might really love the slot drain! Cheers y'all!
  15. Sourcing Certifiable Thermometers

    We have a lot of great vendors here in dairyland but a few tips from hard lessons learned- have your probes/therms calibrated and tested regularly, make sure lines to and from your therms are of the appropriate resistance for the system you're trying to integrate into, and make sure your controls (whatever they are simple or advanced) are wired correctly and tested often. Quality therms themselves are great but they need adequate infrastructure to support them, which requires maintanenance.