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  1. Hi all, I'm just starting up and intend to certify my spirits as organic. I'm wondering if any of you have experience with this process and are willing to discuss what it takes to become certified organic (feel free to give your input in this forum as well). Specifically, I have questions about: What do you use to clean equipment? What's acceptable to use to increase or decrease mash pH? To label as "organic", you need 95% of the ingredients, by weight or volume, to be organic. I'm assuming that when making gin, the botanicals would not need to be organic if the raw grain used to make the base spirit is organic. Is that a correct assumption? I will appreciate any information you all can offer. Thanks!
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