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RBDistiller

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Everything posted by RBDistiller

  1. I recently had all of our spirits tested for gluten because we constantly get that question and wanted to put "Gluten free" on one of our labels and none of them came back with any traceable amount, including our whiskeys.
  2. I would use potassium carbonate to reduce the acidic acid. I have distilled many "faulted" wines before and the biggest concern I would have would be the SO2 that has been added. Some of the time the distillate is not very good and carries a strong SO2 nose.
  3. I have stories about him as well... lets just say, he's not the easiest person to deal with and gets quite defensive about the integrety of his product.
  4. I reached out to the DISCUS email Covid-19 hotline regarding the sales of hand sanitizer and their response to me was "there is no specific guidance that would prevent you from selling the hand sanitizer." I know their word is far from the final word on the topic so take however you feel necessary.
  5. Welcome DrDistillation, look forward to hearing your input and learning from your years of experience.
  6. I have one of CCR's machines, they are great to work with and you wont be disappointed.
  7. I have a couple of these 6 spout fillers and they are awesome. I have been using them for years for a few different applications, wine, spirits, cream base products. https://www.gwkent.com/6-spout-gravity-filling-machine.html
  8. The rinser is an inline, 12 clamp bottle rinser and is capable of 2500 bottles per hour. It was manufactured in 2001 and it comes with 4 sets of change parts. Dimensions: Width: 2000mm/ 78.75 in Depth: 1250mm/ 49.21 in Height: 2000mm/ 78.75 in Weight: 850 KG/ 1874 lbs I am asking $5000, buyer pays shipping from 49107. Let me know if you have any questions or would like more photos.
  9. The corker on the no limits line looks exactly like the CCR corker that we purchased. The CCR corker was a great addition to our bottling line, we were using mallets or our hands for a long time.
  10. Ok thank you, that is what I thought. We have one of their mash tuns, the design looked very familiar.
  11. You could fill them with hot water and caustic and let it soak like that overnight, then drain, citric rinse like @portoman said and then we follow with ozone rinse.
  12. I am going on 4 years on the same pair of Red Wing heritage boots and they have held up very well. Although, it is about time to have them resoled, I dont ever see them completely wearing out from the work done or the chemicals that come in contact working in the cellar every day. I try to clean and oil them 2-3 times a hear to make sure they dont dry out. They were pricey up front but Im hoping it to get 10+ more years out of them.
  13. Completely agree.. My comment was referring to the distilling of wine that was intended to be wine that went bad at some point. Over the years I have expieremented with many different grapes with the intention of making brandy from them. A lot of the process is different than if we would be making wine from them, including when we would pick them based on sugar/acid levels.
  14. From my experience with the many different wines I have distilled is that what ever flavor they have from being "bad" wines gets intensified by the distillation process. Also, unless you are taking measures to try to bind up some of the free sulfur before distilling, the distillate has an unbearable sulfur smell.
  15. Updated what is available, some product has sold. I have samples ready to send.
  16. Sounds good, send me an email, Robbie.Scudder@moerschhg.com when you want to get together.
  17. We made it the way Port is made by adding spirits to the fermenting wine which then stopped the fermentation while there was still residual sugar. It is about 10% residual sugar and about 18.5% alcohol.
  18. We are selling excess Cab Franc port style wine, all wine is currently still in barrels. Listed below are the vintages and the amounts that we have for sale. 2005= 300 gallons (SOLD) 2006= 300 gallons 2007= 480 gallons 2008= 420 gallons 2010= 480 gallons (SOLD) 2011= 300 gallons $12/gallon, will sell in barrels or tote, buyer pays for shipping. Product is located in SW Michigan. If you have any questions or would like samples please email me at Robbie.Scudder@moerschhg.com
  19. That's pretty cool, I know someone who uses heads in their drag car.
  20. We have used them in a cider and our chef made gin pickles using the botanical.
  21. I threw out the idea to the higher ups when I saw that they were doing it. I heard about the Devos purchase a while back, our table was next to Coppercraft's table at the Michigan Craft Distillers festival last fall, their rep that was there seemed pretty excited with that kind of money backing them.
  22. I just saw today that Coppercraft Distillery in Holland, Michigan is releasing a canned Gin & Tonic soon.
  23. What S101 says is correct, the only time you need to record low wines is quarter end. I do not remember off the top of my head where it is stated in the CFR but a product can stay in production as long as reasonably necessary to finish the product and I interpret that as the entire time during the double distillation process.
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