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Foreshot last won the day on May 29

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  1. Foreshot


    Dave - Enjoy your retirement! I appreciated all of your help with our distillery & getting it set up. Have fun!
  2. That's a new one. Just to double check - you're not adding anything post distillation? It seems like you're doing all the right things. At 40% ABV nothing biological should be growing. It must be a chemical reaction. Can you bottle a bottle without using the pump/bottle filler/air sparger? Give it some time to see if this stuff shows up. Maybe it's some contamination coming from a pump or hose? Doing this would eliminate some possibilities. Is the filter you're using reusable or one time? Maybe buy a different manufacturer?
  3. Post up some photos. Tell us more about your process - is it a distilled gin or compound? Do you add sugar or anything post distillation? Proof? Do you filter pre-bottling? If so how tight of a filter? Do you rinse or wash your bottles? How are they filled? Is it a cloudy debris or more sandy/grit like?
  4. For a DSS what kind of SOC can I put on it? I have a cinnamon whiskey that falls below 30% ABV so I can't directly call it that. Right now we're looking at making it a DSS. If we do what kind of SOC will I need or what can I say? I can say "Made with Bourbon Whiskey"? Or is there some other magic thing the TTB would want to see? From a marketing perspective if I don't put bourbon on the label I feel it will effect sales negatively.
  5. I mean purging the headspace in the neck. Instead of just having atmospheric air you purging it with some other gas.
  6. To bring this up again: For people that are getting condensation: What's the ABV you've bottled at that experienced it? We bottle between 20% and 45% and get it. What bottles are you using? For people that do purge with nitrogen/argon/CO2 or something else? Are you experiencing it? Is there anyone out there that ISN'T experiencing it? If so what are you doing to prevent it if anything? What spirits are you bottling? What bottles are you using? What ABV are you bottling? Where are you? Could it be climate/humidity related? Are you purging the bottle?
  7. As far as I know it's ok to use. It's been used in the rum world for a long time and I've never heard anything bad about it.
  8. The TTB requires COLA approval for interstate (state-to-state) commerce. Intrastate (sales not crossing a state line) has a lower requirement - but it still has to have FOLA approval and a COLA waiver signed. The difficulty is your state. In PA we are required to have COLA approval regardless of inter/intrastate commerce*. You will need to contact a your state control board or local attorney to figure out if you are required to by your state or not. *There is massive loophole for this in PA. You can sell anything in any size as a Cocktail To Go as long as you meet those requirements.
  9. You can try putting your botanicals in something like this: https://utahbiodieselsupply.com/brewingfilters.php#fermentationbucketkit They will custom make something for you. If you have a small manway then that would be helpful. Or you could strain it afterwards through something like this: https://utahbiodieselsupply.com/filtersstainlessbucket.php You could probably get 1000 micron size. The rest of the solids would easily be accepted into the sewage system. As long as you don't have a really large still these should get you by for a while.
  10. So to explain this a little (for everyone aside from SCD) - citric acid is a carboxylic acid where sulfuric isn't. Citric acid will take part in esterification reactions, sulfuric won't. So when you added Citric acid you changed what esters were being formed. If you used sulfuric it would have enhanced what esters were previously being made. You wouldn't change the flavor as much as enhance it. The flavor might change though as the catalyst will enhance all esterification reactions, not just the "good" ones.
  11. That's a good find. Oxidation of ethyl alcohol: https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Supplemental_Modules_(Organic_Chemistry)/Alcohols/Reactivity_of_Alcohols/The_Oxidation_of_Alcohols Oxidation of aldehydes: https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Map%3A_Organic_Chemistry_(Smith)/Chapter_20%3A_Introduction_to_Carbonyl_Chemistry_Organometallic_Reagents_Oxidation_and_Reduction/20.08_Oxidation_of_Aldehydes Another thing I saw in those pages is that higher alcohols oxidize to ketones - some of which have interesting aromatics/flavors.
  12. The lower the ABV the more esters you're going to lose. Keep the ABV as high as possible for as long as possible. Water breaks esters apart. Acidity probably helps reform the esters. https://www.jove.com/science-education/11213/hydrolysis-of-an-ester You also can have transesterification - it's where higher polarity molecules replace the acid side of the equation and it becomes a different ester. https://en.wikipedia.org/wiki/Transesterification
  13. TTB Beverage Alcohol manual: https://www.ttb.gov/distilled-spirits/beverage-alcohol-manual List of forms that anyone can access for review, include tutorials: https://www.ttb.gov/forms The 4 forms required every month (Direct Access, must be logged in): Processing (Denaturing) Operations - https://pay.gov/public/form/start/1737334 Processing Operations - https://pay.gov/public/form/start/1736916 Production Operations - https://pay.gov/public/form/start/1737199 Storage Operations - https://pay.gov/public/form/start/2655 The Excise tax form - Filing frequency varies based on distillery size: Excise Tax Return - https://pay.gov/public/form/start/2659 TTB Standards of Identity (AKA legal definitions of each spirit) The act as written: https://www.ecfr.gov/cgi-bin/text-idx?SID=57b5394734f53825e7e126b2cf0883bb&mc=true&node=se27.1.5_122&rgn=div8 Table form (PDF): https://www.ttb.gov/images/pdfs/spirits_bam/chapter4.pdf Can an Admin make this a sticky? Please add anything you might find useful especially for newbies.
  14. Or someone could post up the answer 10 seconds after I ask the question... ha! Thanks as always SCD.
  15. To me that's the key. We have to walk before we run. Understanding esters is a start, then we move on to other components. We tend to place the emphasis on the acid side without addressing how to create higher alcohols. The acid side to me is almost easy. The right bacteria, the right conditions and you have the acid side. I've never seen anything on the alcohol side other than a long & high temp fermentation. How are higher alcohols produced? How do we create conditions to encourage their production? Can we find a way to select for specific ones? Other than generalizations I've not see anything. For rum I don't think terpenes play a large part, but brandies I would believe they and esters play huge roles. And for a lot of our botanical spirits, like gin, that's the main flavor/aromatic base. I don't see anything on here that gets into the role they play. Stephen has started exploring the subject but that's all I've ever seen on it outside of academic research. Can we create/destroy them in the fermenting/distilling/aging processes? No idea.
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