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ammocrypta

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Everything posted by ammocrypta

  1. Try a different yeast. I'll stop there... http://www.bonarplastics.com/
  2. Anyone using these for fermentation?
  3. To cool or not to cool? I'm assuming most on this particular thread are not worrying about cooling their fermentations. What about your kettles or mash tuns? Working with small enough quantities that you can get by without chillers? Chris
  4. Thanks Pete. I had figured that the simplicity of a 1 to 1 ratio would be complicated by density (and of course temperature), but had no idea how much. A place in Portland Oregon has a wide variety of fruit liqueurs all at 40 proof. I don't know how they hit that round number easily and repeatedly, or how the TTB polices it.
  5. If you start with an known 80 proof spirit and want a 40 proof liqueur, can you simply add your fruit syrup (or whatever sugar-based product) at an equal volume? Or do you still have to verify for the TTB by distilling your liqueur?
  6. Anyone try using nuts of any sort in the vapor path other than in a gin? I'm wondering what would be extracted - could just end up with an oily distillate if using too much. On the other hand, some nice characteristics might come through.
  7. Hi Dave. No, i understand that rum is from any sugar cane product. But it's a stretch, and I bet those make premium rums would agree. It will work itself out in the wash (so to speak), all you have to do is taste it to not want to buy it. Your vodka comment does get to me as well. Cathead in MS does exactly that. There's a line in the sand that when crossed is simply misleading the public, whether it's legal or not. Why should you listen to me? Because I am the public, and I like and buy good craft spirits. I don't like misleading labels and advertisement.
  8. Ok, I'll bite. Anyone else irritated by such claims? "Gin made from 5000 year old pine needles, from the clock site itself!" "The first is an aromatic gin made with juniper berries harvested by hand among the 5,000-year-old bristlecones from our site in eastern Nevada." "The other spirit is a whiskey made from a tailored selection of grains, fermented and distilled in such a way that it will be delicious without aging, while growing more intricate and complex every year. " 5000 year old pine needles? Uh, I don't think the aromatics are going be very good after 5000 years. I'd rather use the dried up needles under my pine tree out front. Yet I would never even consider it. Juniper berries from 5000 year year old Bristlecone pines? Don't think so, juniper berries grow on Juniper bushes!! And a white dog that happens to be better than anyone else's and needs no aging…. I'm tired of people claiming things about their liquor that are not right/true just because they can. I went to a distilling event in Portland a month ago and tasted a rum that was awful. I asked what kind of molasses they used and was told that there was none. Instead, I was proudly told they used 'pure Hawaiian sugar'!!!! They distilled a sugar wash are were selling it to the public as a premium rum (for a premium price I might add). This was a not-so-small Oregon distillery.... I will never buy any of their products after that claim.
  9. My question still stands... if there was no sulfur added pre-fermentation, why are sulfur levels so high? Common with other fruit fermentations as well?
  10. This brings up another question - is this a common issue with cherries, and is there something that could perhaps be done about it while in the fermentation stage?
  11. How do you like your Hoga 1000? Can you easily remove the bubble cap trays to get varying levels of rectification? I like the Hogas, but am unsure how versatile the 1000 l with bubble trays really is. Armindo is nice and promp over email, but I seem to have a hard time communicating with him about details.
  12. They would have no way to enforce what your take-off abv is. Every distillery would need a full time TTB regulator!
  13. For a simple pot still, the primary factor is going to be the abv in the pot at the start (not that those other things are not important). If you are starting with 40% your take-off abv is going to be higher than if you are starting with 10%.
  14. Ok, we all know that Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume). That is clear and to the point. What is unclear to me is this: is that the abv of the entire spirit run, or does that mean the distillate must be < 80 abv as it is coming out of the condensor? I ask because it is possible to start well above 80, but still have your spirit cut well below 80 when measured in total. I guess the question is, what is important to the TTB, the emerging distillate at the start, or the total spirit run abv?
  15. It's from a while back, but I thought I would post and see what folks had to say (given we have seen this sort of thing recently). http://www.whatdoesjohnknow.com/2010/08/30/guest-blog-1-most-craft-whiskeys-suck/
  16. Thanks all. My general impression is that less than 2000 sq ft would be difficult for even a start-up. My gut tells me that barrel and bottle space is generally underestimated. What about necessary additions to a general 'warehouse' space. Adding a boiler for steam, etc.... Are these things that most folks get into trouble with when leasing space? I know there are a multitude of things that come up. What is the space vs location trade-off that inevitably must be figured? Chris
  17. Hello all. Vast amount of info. here, enjoying it all. I am wondering about your start up size. Did you underestimate needed square footage? Is there a necessary size you need to incorporate all of your equipment, barrel storage, bottle storage, etc.? Would a 1600 sq. ft. facility be enough space or would it be too cramped? Thanks!
  18. Beautiful. Can the still be used as a mash cooker as well?
  19. Vendome is pretty darned pricey! I'm still waiting to hear from Kothe and Bavarian Holstein. Would appreciate hearing from folks with stills from other than Vendome.
  20. Hi Robert. Very interesting, I have been thinking a lot about this single vs double distillation process. It seems to me that you could theoretically produce in one distillation the same product that old-timers say you can only get with two. I'm curious about the differences your 'whiskey' stills give as compared to your 'standard' units. The standard, with its column, no doubt can give a purer product, but is this the only real difference? Thanks, CT
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