RobertS

Where in Canada? Keep us posted!

I'll be sure to post my results too. I would certainly agree that concentrates and blending are the way to go, at least for R&D. So far the only extract that has proven to change from my test concentration to product concentration was cayenne pepper, but that was due to the oils separating.

We're actually in the middle of making a new batch of rum, so I've been doing some reading. I haven't tried this myself yet, but it looks promising. In summary, make an 'extract' with a small amount of finished rum and an equal volume molasses/dunder. Let this blend up and settle, rack off and blend in small quantities into silver rum. My plan is to blend the extract and clear rum in the barrel, and let the remaining solids settle while it ages.

There should be some recipes around for scaling, but I'd suggest 10 grams as a simple starting point. Good luck and happy tasting!

Solids content causes proof obfuscation. CFR 30.31 and 30.32 explain how you can determine solids content, its effect on proof obfuscation, and what you need to do about it.

Putting this in plain English to see if I have it right and maybe make it easier for the next new distiller if I do. Obfuscation is defined in terms of grams per liter of spirit at any proof. We are allowed to ignore the error caused by solids up to 4 grams per liter. We may also determine the actual solids content and adjust for it. Above 4 grams per liter, we have to determine the actual solids content and adjust for it. Above 6 grams per liter, we have to specifically use the distillation method to determine actual solids content. So we have a window between 2.5 grams per kilogram of spirit and 4 grams per liter of spirit where we have a liqueur that can be gauged by the hydrometer and thermometer method. While water is one kilogram per liter, spirits are of course less dense before sweetening. However, at 80 proof 2.5 g/kg is 2.37 g/L. Unless we're toeing the line, the difference between g/kg and g/L isn't really that important to us. While above 6 grams per liter we need to find true obfuscation, there is still the matter of obfuscation leading to inefficiencies. If we ignore obfuscation when proofing, we end up using more proof gallons than we measure. Granted, the measurement is used for tax purposes and tax is generally the largest cost, it's something many of us can live with. Did I miss or misread anything? Is this useful to anyone or look like it would be?

I'm not sure how regulations are in Canada, but according to the TTB liqueur is defined by being at least 2.5% sugar by weight, or 2.5 degrees Brix. Griffin Claw is just starting in on liqueurs, so I've been reading up on this but haven't verified that I have it right: Anything over 2.5*B is considered liqueur, anything up to 4*B can be gauged with normal hydrometers. Anything between 4*B and 6*B need to have a dry weight found and a correction applied to the hydrometer. Anything above 6*B must be run through a lab still, and you can also use a lab still to check the obscuration below 6*B if you want to. EDIT: Apparently the forum engine is looking out for me, it knows that I want emoticons instead of those boring paragraph letters.

Augie left to pursue personal interests, I believe mostly in carpentry. Thank you, everyone, for the warm welcome.

I'll be sure to drop by next time I'm in Kalamazoo!

Birmingham, at this point I am the distilling arm of Griffin Claw. Just realized I didn't put any location identifiers in my original post.

My reading was that according to the TTB, the use of an outbuilding on a residential property was okay as long as there was no physical connection. Is it that almost everywhere has zoning restrictions?

Hello all! I thought I would be a brewer but I was brought on just as the previous distiller was leaving and am still figuring this all out. Keeping things running has been fairly easy so far, but reading through the forums has helped my ease of mind and clued me in on some things we didn't cover before he left. Looking forward to getting more familiar with the craft and whatnot.