indyspirits

For starters, the "Buy" button doesn't work on my browser. Second, I leave a msg and never get a callback. Not badly. We have a larger US-FIP pump that we use. This was damaged (impeller) and I really dislike having equipment around that doesnt work. I'll wait for moreflavor. Many thanks for hte offer!

Lovely. Any suggestions??

Received a speedy reply direclty from Enoitalia after submitting a support request on their website. Apparently MoreFlavor ( http://moreflavor.com) is now their US dealer.

Our first pump was the aforementioned Enoitlia Euro-30. We're in need of a new impeller. It's shows on St. Pat's website they're still available (http://www.stpats.com/PartsEnoitalia.htm) However, I can't even get the "Buy" link to work. Numerous vms & email have gone unanswered. I've read here where others have had difficulties getting parts for these. For those that may have this pump, do third-party impellers exist? Is there a trick to actually spending money with St. Pats?

Ive never seen pontica offered as seed, only rhizomes.

Unfortunately. Simply not a style of whiskey I care for. But yes, the labeling is a mystery to me. Most I've seen carry no "statement" on the front label; generally only a blurb on the back.

We were in panic mode the local restaurant supply had 5 lb pails of soda. We do have food grade NaOH on hand but I was a bit leary using that.

Photos and specs? Not really interested in bain-marie. Sulfur a non issue as it will be for products starting w/ GNS.

Our rum recipe is roughly 75% water 25% backset 70% TSAI molasses to 1050 or 12.5 brix Nutrients additions spread out over the first three days (we following a mead-ish protocol) Yeast @ approx .5g/liter Temp controlled ferment at mid 80s F. This goes dry in 5ish days and we hold two other days for no reason other than production scheduling. Now, the only issue we have is the seemingly random drop in pH. Our last run started at 4.0 and after three days was 3.1. Ouch. We added 10 lbs of calcium bicarbonate which raised the pH to 3.9 to finish the ferment. Oddly enough the density didnt change the last two days of the ferment which means either (1) the yeast died due to ph or (2) their was no sugar remaining to ferment. Any thoughts on this falling pH? Does this seems normal? Should we bother to adjust? I've heard some folks rapidly agitate to drive off disolved CO2 which affects pH. We've done this before. Ever seen a 600 gallon can of Coke shaken?? Just looking for some ideas for improving this process.

Subject says it all. We are looking to purchase a small, 400 liter (ish) copper alembic still w/ agitator or ability to add agitator. Steam coils a must. Anyone know of one on the secondary market?

It would be nice to have something I can run on linux or a SaaS / subscription solution.

We "serve" (as required by law) Hot Soup (Packets of Ramen with *FREE* hot water) Hot Sandwiches (frozen pizza and hot pockets) Coffee (instant) Milk (from powder) Soft Drinks (we really have this)

We too used that which we grow ourselves.. we're just out. Fortunately these little beauties just popped up.

We use patcote 376. Normally not needed for rum be we have substantial headspace in our kettle. ALways needed for single malt.

Thanks for the link. I think I googled for every permutation of "absinthe petite wormwood roman pontica" except what's on that site. Odd.

I saw 150 gram bags (I feel like Im back in college) but nothing larger. Also that looks like grand but it's difficult to tell from the photo

Anyone have a source for artemisia pontica they'd be willing to share? We've recently used the last of ours and I'm unable to find a vendor who has it in stock to tide us over until our harvest is ready in late June.

I've thought often about this. When Arroyo submitted his patent in 1945 I wonder if he would have use blackstrap if a "premium" molasses had been available.

I dont know what the hell I was talking about. I meant don't add barley on the heat up as it is denatured at 170ish. We add HTA immediately after mixing in corn and adjusting pH. I remember once we forgot to add it and the agitator started to labor a bit when all of starch was disrupted. Quite amazing how quickly after adding HTA it thins out. So yes, I agree with you that it makes sense to add HTA early so the second starch is available liq. can start.

And to think I had such respect for you. ;-) http://www.pristinepowders.com/ https://www.globalsugarart.com/cake/decorating-dusts/luster.html

I've had this debate with our marketing dept. Yet we keep the "moonshine" label. It's a travesty.

I give up. You win.

So dont bother adding it. Corn doesn't gel until 175 ish. Add your HTA at 185 and be patient.

Were you graduated from grammar school? "Moonshine" is a fanciful name. Period. Full stop. I applaud your marketing efforts. Understand you can market anything as moonshine. Ignore the nay-sayers.

Last sheet we got for a tote of their " Premium" was: Solids - 79 - 80% (I dont even know what this means honestly) Total Sugars 68 - 76% Ash < 3.5% I was going to gripe about the wide range of TSAI but saw your figures above. Is it possible for use to empirically determine the exact quantity of fermentables? We're having a slight yield problem I'm trying to run down and it's darn difficult if I don't know the quantity of fermentables I'm starting with.