bluestar

HDPE without plasticizers should not affect the flavor of anything. But even the densest HDPE may have some porosity at the surface, and this provides sites where trace amounts of other materials may be absorbed. So, the concern would be if residual flavors from long term storage of one product could later impart something to the next product. If only pure ethanol water mixtures are there, likely no problem. Or if the same product is repeatedly stored, likely no problem. But keeping the HDPE clean is also important, because if a contaminant layer can form on the HDPE, then that layer determines the properties of the container. This all presumes the highest grade HDPE is used. Same for PP. Exposure to extreme caustics or acids could degrade the surface of the materials enough over time to increase their porosity or ability to absorb traces of other materials, which might be considered when using them for cleaning.

copper. could use a copper catalyst before distillation, or as part of distillation. former would reduce using up copper in the boiler and column.

40% ABV in a gas-heated, 20L copper alembic.

Marty, I think you gave the wrong listing number, that one is closed. Is 99768 the active listing for your filler?

An update: my lawyers in each state both interpret that a single entity (Corp., LLC, proprietor) can have a distillery operating in each state (MI & IL) under separate state licenses, and the statutes in each state apply to the production in that state. That does mean, likely, that if one DSP produces within its limits, and then transports under bond to the other, and it is sold there, that you have to count the volume twice, once in each state. It is the production (and any activity, including bottling, counts as production) is limited by each state for each license.

I have been macerating at 40% ABV. I think this gets me a good extraction of both alcohol and water soluble components. It also allows me to smell or taste the macerate along the way without having to dilute it, or just dilute with additional 40% ABV. It may also be a "gentler" approach, since high proof alcohol will tend to "dry out" the botanicals and cause further cell wall disruption. That might be a good thing if you are going for maximum extraction, but could be a bad thing in that you might extract more of the less volatile or diffusive components.

Enjoyed your article on the hydrometers. Recently grabbed an Anton Paar handheld, and just starting to learn to use it. Pricey, but far less tedious than a buoyant level reading.

Sorry, to be clear, I am looking at possibly distilling in BOTH Michigan and in Illinois. Either because I will set up both distilleries myself. Or will partner. We are currently set up as an LLC in Michigan, so we might then set up as well as a "foreign" LLC DBA in Illinois. We were ready to go forward just in Michigan, but then an opportunity turned up for a location in Illinois AND Illinois modified their license so it is comparable to Michigan: added on site sales, tasting room, and higher production limit.

Dear Gwydion, I wanted to learn more about your experience using the portuguese alembic. I have used a small one for test batches, and I am considering buying one for production in Michigan. Our plan is to produce white aromatic spirits, including gin, eau de vies, and herbals. Maybe eventually an absinthe. Looks like you got yours recently when you were setting up again in Seattle? Email me, thanks. Derrick

I am looking for feedback and experience from any other small distillery that has set up operation in two states. In particular, we are looking at state licensing code in each state (Michigan and Illinois, in this case) that prohibits owners of one distillery from having financial interest in another. Either, the law only pertains within the state (not likely), or the owners would own a single company that would have two DSPs, one in each state. If the latter, should one presume a license is issued to the distillery for operation of the DSP within each state, respectively? If so, do the restrictions of the state license hold only for each DSP, or for the total? As an example, in Michigan I can produce 60000 gallons under their license, in Illinois I can produce 5000 gallons under their license. So, can each DSP produce each amount, respectively? Or can the company only produce a total that is the lesser of the two licenses? We are looking for precedence, since this situation has never happened with a distillery in either Illinois or Michigan, to either state's knowledge. And my lawyers are flummoxed.

framax.com but info on the still I found on alibaba: http://www.alibaba.com/member/it112945847.html

Has anyone used or purchased a Framax still? In particular, their 230L fruit mash still looks very appropriate for grappa and eau de vie production. Price is comparable to German stills, although it would do much better if the dollar were stronger to the euro.

Dude! You have got to get a catalog up on the web site. You had something for a while, and now there is nothing but pretty pictures and the reference to a PDF catalog. I have corresponded about other bottles in the past, and have always had difficulty getting any clear info on the picture and description of any particular bottle model.

I have separated macerations for different groups of botanicals, mixed to nose and taste to make up the mixture for the boil, and added some juniper berries directly to the boil in addition. Have not tried a gin basket yet, but might do so for some of the leaf-based botanicals. I find that I get a slightly different juniper nose when I include some berries into the boil: fresher, more piney.

Ethanol can destroy a gas engine that is not specifically modified for it, and even then, most require E85, not pure ethanol. But I would even go with mixing my own E85 if there is a manufacturer that sells such a forklift. I have not yet found one. There are some companies that sell kits for conversion of some engine types, but I would much rather purchase warranted from the manufacturer.

You can contract mash, but fermentation of wort must be done on the distillery site, or fermented wort piped (not trucked) from a brewery.

Did you? I sometimes still do, in the area of nanomaterials, for my day job!

Has anyone ever found a source for an ethanol-fueled forklift? Could one legally use the heads to operate such a device inside the distillery (within the bond area) without having to account for the heads? In other words, treat as disposal by incineration?

More importantly, how are you adding the botanicals? Are you macerating and steeping, then separating and distilling? Are you distilling from macerate in the pot? Are you distilling and condensing through a gin basket with botanicals? Especially in the latter case, the color may be coming from the botanicals. In the other two cases, there really shouldn't be any color from the botanicals in any still with any rectification, even an alembic.

Where abouts? And what do you plan to make first? We will be north of you somewhat, in southwest Michigan ;-)

Actually, steam is often a BEST choice for heating to near boiling. Why? Because the most efficient means of transferring energy to the boiler is by condensing the steam near boiling temperature onto the boiler wall. You can't overheat, and there is far more thermal energy with changing phase from gas to liquid than with the convective flow of a heating fluid.

Does anyone have any detailed knowledge on the process details for Tuzemak? I know it is made from sugar beets in Czech, and from what I can glean even the "best" brand is caramel colored. But it has a vanilla cream nose, and I wonder if it is oaked at all, details about the wash, etc. Post here or contact me directly, thanks.

Where are you planning to locate? We also are concentrating on eau de vie and botanical flavored spirits, but have no plans for cordials.

I would argue that making gin from GNS is itself a craft activity, and that is true even if the GNS is not from a craft source. I find it arguable that making a distilled or compounded beverage that must include a GNS, which likely lacks any significant (admittedly, not in all cases) contribution to the special craft nature of the final product, could be considered craft because of the special skill required in the redistillation, compounding, or other flavoring steps typical or historical for the product. Gin is the most obvious example. Now, while that might make gin using GNS from any source reasonably considered craft, that would not make it a product of local agriculture, unless indeed the GNS itself was the product of local agriculture. JMO

TTB is being hit by the the continuing resolution and plan for budget reduction as is every other federal agency. In particular, regulatory and fee collection agencies are facing significant budget reductions based on the current guidance to meet congressional plans to reduce funding to the 2008 levels. These areas will be hardest hit by planned budget cuts (even though they actually increase revenue), so we should all anticipate that this situation will likely get worse.