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SlickFloss

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Everything posted by SlickFloss

  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
  16. Theres an enzyme that will shear lactose into all fermentable sugars making it accessible to most commercial yeasts. Now you just need to worry about flavors. Don't try to adjust ph too much with acid it can get realllllllly funky. Run a clean ferment and take a clean cut of it and it can be palatable
  17. SlickFloss

    Mash pH

    Backset is our preference for adjustments. You can trigger faults in distillate judgings when adjusting with citric. high concentration mallic is a great acid to use for adjustment
  18. All systems have their shortcomings. A direct fire still drawing vapor into it is a disaster waiting to happen. Think pouring gasoline onto a fire, its not just going to burn off what it draws it's going to ignite back to the source, boom. At least with a jacket there's no open flame. Good luck. Keep asking questions, you're gonna get it eventually. It's better to make the poor choices theoretically sounding off on a forum then in practice with dollars cents and lives
  19. Competition is really tight for small guys, you're gonna need to really be a craftsman to be competitive with this business model because people just down swoon over the small guys with not a pretty space as much as they do the real polished and aesthetically designed places. Im not trying to talk shit, it's just a fact. Look at who is selling equipment because they're offline. Its all smaller sized equipment in unpolished places. I want you to do well, but you gotta understand there's much more to this business then just making good products. You need to make stellar products, and make people want to buy them while at the same time making it available for them in the market place while protecting your margins to continue production. This industry is not a side hustle industry. You have to commit and fucking flourish or you will fail. Good luck. Reach out for advice wherever you can. Be a sponge. A lot of newbies around here spend time telling people what they're going to do.......... it's wise to ask what you should.
  20. any US or Canadian domestically produced glass is going to be expensive....... Big time expensive..... I have used Mexican Suppliers for purchases over 1M units before to great success, just as good as chinese lower lead times and cheaper shipping! Glass may be the one part of our canadian puzzle you cannot figure out...... Ill tell you for sure though you won't want to figure it out price wise when you see the difference....
  21. Headframe is awesome. Can turn off fourth column and do a low abv pot like strip to take burden off kettle like a beer stripper, kick fourth back and switch same run to barrel proof off same mash, switch to high proof mode go clean your kettle and come back in an hour and have 180+ that with a little tinkering will be azeotrope in no time. All off same batch. All same run. Don't get me started on options for gin. Forsyth makes great stills, so does vendome. If you're just looking to clear up capacity so you can just finish on your pot (I imagine you're running a hybrid of some type) one of them can make you a great continuously fed stripper for sure. I'd recommend Forsyth over vendor they're more honest people to do business with in my opinion. Regardless both could make you probably anything. But that headframe is unique. I know nothing of redboot.
  22. And if you're not married to the Rite boiler, you can get a smaller foot print, more out put, better quality steam and slower start up time with a Miura! (sorry and to plug)
  23. I have a team based out of southern WI that did all our advanced work. We have organic capable facility (stainless steam lines) with multiple stills as well as cookers in multiple rooms, and we are really happy with our system's form and function. They also have a great insulation guy they referred us to. I know a team out of Janesville is not exactly Chicago but they do unbelievable work and I cannot recommend them highly enough. They do projects from our distillery, to other breweries large and small, municipal jobs, auto plants, and even humongous food plants so they have experience for every size and scope. Degarmo Plumbing and Piping. They even custom fabbed us working decks around our big tanks and small tanks, as well as a 100 degree drop heat exchanger that is possibly the most beautiful piece of equipment in the building!
  24. Tit doesn't use plated columns he likes RAP better for white spirit
  25. You're looking for information on tied house laws. Many states make it very difficult to blatantly hold both licenses by the same person, obviously other people have navigated this issue creatively before.
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