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Showing content with the highest reputation since 09/28/2019 in Posts

  1. It's only Quarantine if it's in the Quarantine province of France. Otherwise it's just sparkling isolation.
    4 points
  2. Wow. That was unexpected. Especially in an industry built around Pasteur's work.
    3 points
  3. The VFD is apparently single phase and converts to 3 phase for the motor. Perfectly normal.
    2 points
  4. Since you've got them in the tote, give them lots of oxygen and slowly proof them down over the course of a couple months and you might be able to better integrate some of the wood. I would probably put them back into used fullsize bourbon barrels at a relatively low proof for a year or two and see what happens.
    2 points
  5. oh jesus christ here's this "idiot again". What an "unbelievable dipshit".
    2 points
  6. We are running just shy of 30,000 gallons of keg beer per week all into sanitizer
    2 points
  7. This issue is a mess because both the FDA and the TTB guidelines are for hand sanitizers and only hand sanitizers. They did not address other sanitizers. Specifically, they do not address sanitzers used for cleaning surfaces, which is a common use when you sell sanitizer in spray bottles. Because I do not know squat about the issue, and because there is an emergency need, and because ... well, just because it is easier to be quiet sometimes and let things play out, I decided to shut up. I summarize the current situation as follows: Someone yelled "pandemic" (belatedly) in a
    2 points
  8. The guidance in the document is precisely worded. The excerpt you quote has three separate sentences, each describing a different set of circumstances. The three sentences are clear, but you have to carefully parse them. First Sentence - Part 19, 20, and 223 requirements Any existing DSP Can immediately commence production of; Hand sanitizer or Distilled spirits (ethanol) for use in hand sanitizer, As described below, Without having to first obtain authorization. What does that allow and prohibit? The sentence is relative
    2 points
  9. I have avoided getting further involved in this because it is a rats nest. The FDA guidance documents say that it contains nonbinding recommendations. WTF does that mean? The whole thing centers on FDA's concern about it GRAS ruies. Whai Would call the FD's overly cautious approach to covid 19 testing poked a stick into the spokes of an essential program. It put us way behind the wave. It's caution on hand sanitzers is having the same effect. In 1996 and 2009 and nine the FDA was prepared to recognize undenatured alcohol as GRAS in hand sanitizers, but in 2016 it reversed that, c
    2 points
  10. I'd personally have no issue using H2O2 regardless of supplier if I could get it. It should be cheaper to transport as well. I see it available still from many suppliers. It would be almost impossible for H2O2 not to fall into footnote 7 on the FDA document. https://www.fda.gov/media/136118/download "Hydrogen Peroxide Concentrate USP or Hydrogen Peroxide Topical Solution USP. Technical grade hydrogen peroxide falls within this policy if the concentration is within that of Hydrogen Peroxide Concentrate USP or Hydrogen Peroxide Topical Solution USP." It surely is when you dilute
    2 points
  11. Fuck off with that flat-earther/sovereign citizen/crisis actor/faked moon landing bullshit. You believe you know better than the thousands of doctors and scientists that are on the frontlines of this disease because you watched some Youtube videos made by people just as nutty as you. That's not enlightenment. It's narcissism.
    2 points
  12. You are an idiot.
    2 points
  13. I have a special denaturing wand I crafted from meteor fragments and banana peels. When I wave that in the general direction of a tank of alcohol or sanitizer it becomes denatured through the chaotic molecular bias inherent in the universe. And now I don't owe FET. damn those f'ing torpedoes, I agree.
    2 points
  14. I had a client inquire about this and I'll make this short and sweet. You can check references. To deal, as a distiller, in industrial alcohol, you must have a permit issued under part 19. This is in addition to the FAA Act basic permit that you hold. If all you are qualified to do is produce beverage alcohol, and that is probably at least 95% of you, then you also must amend your registrations to include industrial alcohol and must obtain a bond or post a cash bond - minimum $15 operatons and $1K withdrawals.. All of that is easily accomplished, but it takes time. By the time you do tha
    2 points
  15. If you think the world is over-reacting to COVID-19 you have not understood the problem. Comparing it to normal flu is irrelevant. You need to compare it to the 1918 Spanish Flu. The only good news so far is that the Chinese have proven that it can be beaten - using basically the same techniques that worked in 1918 and against SARS. If you are prepared to invest half an hour into understanding the process and the risks we face, have a read through this article. Our problem in the west is that we rank personal freedoms above those of the group and this makes it more difficult for us to imp
    2 points
  16. Foreshot, For just R&D purposes a backyard fire pit or BBQ grill and a a tin can (never used empty paint can or cookie tin to 5 gallon metal bucket) with a small hole punched in the top works. Lots of videos on Youtube on how to do this. Walmart sells "Western Premium BBQ Products Smoking Chips" in a range of wood types including apple, cherry, maple, mesquite & hickory and these seem to work well for R&D purposes and only about $3/bag or so that makes it easy to source for testing. This is what I've been using. Silk City Distillers, Wow, not sure where to begin.
    2 points
  17. Ask the cooper for references, find people who use them years ago and still use them. We prefer The Barrel Mill, they are local to us, make a good barrel, and I don't think I've ever heard a negative thing about them.
    2 points
  18. Thanks so much--that saves me some time! Right now we have 2x 6 spout fillers, a Mori from TCW and a 6 spout from Criveller that we use regularly https://store.tcwequipment.com/products/mori-filler http://www.criveller.com/products/winery/bottling-solutions/manual-bottling-systems/fillers/ Both are good fillers, and both have their advantages and disadvantages, depending on the bottle shape and how you use it. I have less headaches with the Mori, and Michael at TCW has been great to work with. The only real headache with the TCW unit was that the fill height is only adjusta
    2 points
  19. Wait you mean something made by Corson wasn't made correctly? Thats a shocker!!!
    2 points
  20. Georgeous - The American whiskey industry uses the term "beer gallons" to describe mash thickness for grain-in fermentation and distillation of things like corn, rye, wheat and malt. The reason for this, is most equipment and process can handle one level of mash thickness, and scaling up or down or comparing yields from plant to plant or recipe to recipe is much easier done this way. A beer gallon is the total volume of liquid per bushel. Big distilleries typically run a 28 to 35 gallon beer. We run a 30 gallon beer, and hit a starting gravity around 1.065. So, for 500 gallons of fi
    2 points
  21. Interesting question. My question to you would be why? I work my suggested sell price backwards with 30 pts for the retailer and 30pts for the distributor. I then tell the distributor my sell price to them and my suggested retail. I let them decide how much they make and how much the retailer makes. This equation gives me my margin on every product the distributor sells. Personally, I don't want me distributor to know my COGS. I think it is a recipe for them to squeeze every possible penny out of you by giving you an explanation that retailers need more. Just my opinion.
    1 point
  22. Anyone ever hear anything about arak? I want to start making it but can't find any info anywhere. I've searched the forum and can't find anything. Please, for the love of god, someone post something about arak.
    1 point
  23. just wait, they will get better soon
    1 point
  24. Ok... here is the basic design of the 6x manual tapered bottle labeling jig. Cut the diameter of the half circles to match your bottle size at the base where it will sit in the jig, and the neck. If you get a board twice as wide as you need, then cut with a hole saw and rip down the middle and you will have two of these so you can make two jigs. You don't want the bottle too snug, but you also don't want too much wiggle room. the spools for the labels are just plumbing parts. I used a couple of drawer pulls with a string across to line up where the bottom of the label goes. The only othe
    1 point
  25. 1 point
  26. Get bent dude. I’ll just buy it on Amazon at half that price and save some money by dumping 55 of them into my own empty drum.. https://www.amazon.com/gp/aw/d/B085CM79M7/ref=ox_sc_act_image_1?smid=A2S5SG4CMI156J&psc=1 or get the same from the sellers own site for $30 a gallon.. https://www.bulkapothecary.com/product/raw-ingredients/unscented-bases/unscented-hand-sanitizer-gel-base/
    1 point
  27. The karmic value of giving all of ours away far exceeds any profit we could have made. Distilled spirits are all about sharing a drink with friends and family, the very thing we can't ever do with social distancing. So, the quicker we win over the virus, the quicker we can come together again, and I'm pretty sure it's going to be over a drink.
    1 point
  28. Neither of the docs that you mention allow Technical Grade Hydrogen Peroxide. My point is that I think YOU are the one that's looking for a loop hole in an "other" document. Specifically the "Compounders" document, which nobody (i.e. TTB or FDA) has said applies to you. We have, of course, been making calls to FDA but they are skittish about going on the record. I maintain that the distinction only matters (technical grade vs. USP h2o2) if you are selling the product, in which case I feel (morally and legally) you have a higher standard of accountability. If you are donating it,
    1 point
  29. Just to make sure this is clear distillers in the USA must follow TTB rules and labeling exactly as written and pay tax if the alcohol was not prepared to United States Pharmacopoeia (USP) grade or wasn't denatured. WHO and FDA set guidelines. TTB sets rules and waivers that DSP & AFP must follow for Covid-19 production of sanitizer. If in the USA start with the TTB guidance listed here and make sure you comply. https://www.ttb.gov/public-guidance/other-public-guidance-documents
    1 point
  30. i sent the following to a couple of people I know in TTB who are in a position to get something done or at least put it into the hands of persons who can do that.. We'll have to see if it works. “Houston, we have a problem.” Many distillers want to supply hand sanitizers to local agencies and health providers who are in need. TTB and FDA recognized the emergency and each agency issued emergency “guidance.’ TTB allows the use of either undenatured or denatured alcohol. The FDA has a different position. It requires that the sanitizers be made with “Alcohol (ethanol) (USP or Foo
    1 point
  31. I have no coin or loyalty in this "debate/conversation" but only looking at it from a 3rd party standpoint. Concerning the copy: I think that was just an allegation without any proof. The two controllers are built quite differently, so not sure how one was copied from the other. I believe your last line is correct. I've also know people who have purchase from the two different vendors most active in this thread with good comments about both. If you sell enough products (of anything) you will have a customer or two who go out of their way to slander or give you a very hard time. It
    1 point
  32. Here is what I personally would do. My first few runs in the 350L would be the same exact recipe and batch size as if you would run it in the 100L rig. What this will hopefully show you is the profile difference you will get from the new bigger still (good bad or indifferent). In a nut shell before trying to "upscaing", first identify if you get a slightly different profile just from running on a new/different rig and adjust for this first if needed. I'd run at least 3 batch destined for the 100L still in your new bigger still before upscaling. You're going to need to learn the ne
    1 point
  33. Nicely done, really good balance and use of space...if you want to look at high end direct decorating techniques for your clients, give me a shout 608.320.2846 or email me steve@loggerheaddeco.com
    1 point
  34. If you search on the letters AHJ (Authority Having Jurisdication) on this forum you will find a significant amount of discussion on what they might want to talk about. The other guy that you would want in a second meeting if the planning commission and the building inspector give you positive vibes is the Fire Marshall.
    1 point
  35. Certainly not upset. Just think your conclusions might be overreaching, and could be wrong in specific cases. We have experimented with 5, 8, 10, 15, 23, 30 gallon barrels, all chars, all toasts, different modifications (traditional, honeycomb, sliced, etc.). We also use 53g traditional in all chars. Our experience is that it VERY much depends on the barrel type, not just the size, as well as the type of spirit being aged. Even confining to whiskies, we found quite a difference in optimal choice for use of smaller barrels with malt barley, malt rye, and bourbon. With bourbon, it matters what t
    1 point
  36. Why wouldn't you just use something like of Hoffman Watchman returning to a larger condensate tank? Or directly back to the boiler if it's the only condensate generating device (it doesn't have a water feeder, not ideal). It's about 6" off the deck, or you could plumb a tee into the lower drain port, which is at ground level.
    1 point
  37. It is taking forever to work through the process with Fed-Ex to get approved to ship alcohol. It now goes through Fed-Ex legal department. It has been over eight weeks since I started calling. Signed all the agreements two weeks ago, and keep getting told by the rep I was lucky enough to get an email address for that legal is still working on it and there is nothing she can do. UPS would never return my calls. I have a shipper for my in-state business-to-business transactions (through www.libdib.com... and also for the in-store purchases that I am allowed to ship on their behalf
    1 point
  38. She is not letting any bills get to the House floor. USMCA is other example of something that has significant bipartisan support but she will not let it go to the floor for a vote. She is a first rate politician.
    1 point
  39. " Wired line to neutral for 3 phase for each heating element, the current draw is 11.8A . " Three phase power at 208V for heating elements does not involve " NEUTRAL CONDUCTORS." If you have Neutral landed on your elements this is wrong. If you have actual 3 phase elements you land the 3 line conductors. Most systems use single phase elements which require single phase 208 which is 2 line conductors from alternate phases. Your 3 phase power is distributed among your elemnts in a balanced fashion in this manner with contactors and so forth. If you have 1 208V phase and one neutral landed o
    1 point
  40. Your question has some learning points. If you are producing this product by original distillation over mash, you do not submit a formula to cover the production processes. Instead, you submit a statement of production procedure (§19.77). You do that by amending your DSP registration and you must wait for TTB approval of the amended registration before you distill the product (§19.121). So, let's say you make it by original distillation. You distill the wash over the flavoring. After the distillation is complete, you make the production gauge (§19.304) and identify the sp
    1 point
  41. Smaller (tighter) the filter, the prettier the spirit looks. Something about the sparkle, clarity, brightness you get from sub-micron filtration that makes the spirit way more visually appealing. We are totally crazy, because we see nothing wrong with going as low as .22, or .1, with brown spirits.
    1 point
  42. We sell a lot of cartridge filters in those sizes. The most popular ones we sell are Graver QMC from 0.6 to 10µ, and Graver GFC 1µ. Probably the next most common question I hear after "how long do filters last before they clog?" is "what size do I use to filter out particles without removing flavor?". For spirits it would be pretty challenging to remove flavor using normal dead-end filtration like the cartridges linked above. The things that add flavor to your spirit are almost certainly entirely dissolved in solution. That is to say, they are not particles that would be caught in a filte
    1 point
  43. Advocate for it, or it may well get reset back to the old rates.
    1 point
  44. As quinoa is one of the least-utilized grains in alcohol production, we thought we'd give it a go. I thought I'd share some of our experience trying to make a go of it, since so little is out there. We experimented with quinoa as an adjunct, flavoring grain, in a predominantly corn mash bill. Even in smaller quantities, quinoa dominates the aroma and flavor. It has an incredibly distinctive nose, and if you've ever cooked quinoa at home, eaten quinoa, you'll be familiar with it, because that aroma dominates the distillate. I really need to emphasize this, we talk about tasing and smel
    1 point
  45. Thanks, I appreciate the additional information. I am very into the science of this, since I am a Ph.D. physicist that in my science career actually studied the flocculation both theoretically and experimentally (although that was for simpler polymeric materials, not whiskey per se). Yes, phenomenologically, it is as you described, although fundamentally the mechanism matters to meet the definition of either, not just the appearance. Flocculation (also agglomeration, depending on appearance) is the coming together in solution of (usually) oligomers or polymers so that they form concentrat
    1 point
  46. I have a dream that one day we can strike the word "infection" from the distilling vocabulary. We love mixed bacterial fermentation, and routinely use at least a half dozen strains of non-yeast microbes in fermentation. Even the brewing community has begun to embrace mixed-culture fermentation in a big way. Yesterday's infection is today's purposeful inoculation. Keep in mind that a whiskey wash that doesn't go through a boil post saccharification is going to be absolutely loaded with a plethora of non-yeast bacteria that will flourish during fermentation, especially protracted dur
    1 point
  47. Taste Development during the Run So, let's follow up on the first post. Taste, in a gin, pretty much follows in the footsteps of making brandy, whiskey or rum. Fruity notes at the beginning, body in the middle, root-like, nutty tastes at the end of the run. Weird, because we normally work with GNS, when making gin, so there shouldn't be "real" heads and tails, right? Right, but the molecules, associated with certain tastes, still follow the same rules. Fruity at the beginning, root-like at the end. Lime, lemon, orange peel come over early. Rooty and nutty herbs come over near the end. And
    1 point
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