Foreshot

Chill haze: https://homedistiller.org/wiki/index.php/Chill_Filtering I can't tell really well from the picture but I can see specks like saponification. Like SCD says, they are different issues though the root cause is similar/same. You can search on this forum for slow proofing to read up on how people do it. Some proof a little every couple of days, some do 1 ABV/day, some take a year to do it.

I can't tell for sure but it's likely saponification: https://homedistiller.org/wiki/index.php/Saponification Proof slower or cut tails tighter. There may be other suggestions but those are the two I've heard of.

Ethanol above ~20% alcohol is antiseptic for most bacteria with ~15 minutes of contact, most stuff being less than a minute. Being in a bottle at 125 proof I don't believe that it's possible anything biological could grow. It's more likely a chemical reaction with something in the bottle pre-bottling or in the batch of rum. What's your bottle cleaning protocol?

Seem to be the same company or something like that. One of them is located in Pgh so I can pickup for free.

Thanks for sharing the experiment! Open research like this is hard to come by in this industry. For the batch that was fermented with the recycled heads: 1. Did you measure the ABV of the heads? 2. Did fermentation show any effects? Ferment faster/slower? 3. Open or closed ferment? Temp controlled? 4. Was the percentage of head/hearts/tails similar to the non-recycled batches? 5. Was the ABV of the wash similar to the non-recycled batches? (The point is to increase ABV, yes?) 6. What was the FG? Was it different that expected (attenuation issues?) 7. Any differential to flavor or aroma profile? And save some for review every couple months to see if something happens after a while, good or bad!

ART's are for burst operations. For continuous you need a big piston or a rotary compressor. For what you're doing it would depend on how long you plan on using it? 10-15 minutes at a time with a long break in between, a really large ART will probably enable you to do most of that at a decent CFM. If you're going to be using it frequently all day long you'll need to upgrade to a secondary compressor and ART. My sandblasting/painting shop I had 2 5hp with ~240 gallons of air storage. It would last 10-15 minutes before I drained the tanks and had to wait for the pressure to build up. I got a 10hp rotary compressor and never looked back after that. and no ART needed (though I still used them). It was EXPENSIVE but it kept air moving all the time and was barely audible at the other side of the shop. It helps to oversize your airlines. It allows higher CFM through the system and equipment likes having that extra. The compressors can go away from where you're working but keep the ARTs close to point of use. It also helps with CFM. I did this by having my compressors on separate lines into the ART then separate lines from the ART to the point of use. It was a bit of a pain to setup but everything ran well no matter how many tools were in use.

Thanks everyone. I'll put it on my list of stuff to fix.

My space is a former commerical kitchen so I assuming this is by design not flaw. Whenever I use something that foams a lot the foam comes out of this junction. Is this normal and/or ok? I believe it is so that the foam does not come back up into the sinks. It's a bit of a pain as most of the stuff I am using to clean/sanitize foams like hell.

https://www.morebikes.co.uk/51705/vodka-powered-bike-sets-new-speed-record-at-bonneville/ That's an interesting use for heads.

Yes - I misunderstood what he was asking. Indy Spirits set him straight.

You won't see louching at 70%abv and room temp. You'll have to reduce the proof to less than ~46%. And it also helps to cool it down with ice.

That's what I'm talking about. Exploring that is where the fun is.

Because it's what it single malt means, 100% malt. Having it mean one thing to Scotland and another to the US would confuse consumers. The SOI's are about the consumer side of things. Because the Scots were the first to really develop great whiskeys and it's how they make it. Same as French wine, Russian vodka. People want to mimic it to honor and/or make money off it.

Based on this I would assume yes, same as the Scots. So MGP and others would be able to produce and sell it. The buyer would be able to call it Single Malt as long as they don't blend it with any other products. If you "forget" to show the producing distillery on the label then no one would know. BiB Single Malt you wouldn't. But that also means we would need another Type for it. I would like to see the pot still part added. To me the pot still piece is an aspect of the flavor of this type of whiskey. While you can produce it in other still types it may not retain the similar flavor profile. For customers that like Single Malt they want a similar flavor profile. It's the reason there are classes and types in spirits so that customers have a general idea of what a product tastes like before they buy it. Without some strength to the system you could buy Neutral (made from any source), throw in whiskey essence and call it whiskey (ala India). The age thing I am ambivalent about, as long as an age statement appears on it. I hate NAS products that use misleading labeling to portray an older age.

http://www.americansinglemaltwhiskey.org/ STANDARD of IDENTITY - MADE FROM 100% MALTED BARLEY - DISTILLED ENTIRELY AT ONE DISTILLERY - MASHED, DISTILLED AND MATURED IN THE UNITED STATES OF AMERICA - MATURED IN OAK CASKS OF A CAPACITY NOT EXCEEDING 700 LITERS - DISTILLED TO NO MORE THAN 160 (U.S.) PROOF (80% ALCOHOL BY VOLUME) - BOTTLED AT 80 (U.S.) PROOF OR MORE (40% ALCOHOL BY VOLUME)

Being made from 100% Malted Barley is the point. It's so that when you label something as "Single Malt" it actually is that. It's so that the customer knows what they are getting and is able to more easily compare similar products. It doesn't limit innovation, it limits misleading labels. You can make any kind of spirit you want.

This is the 7/29 postcast of Distillery Nation about Karen Hoskin of Montanya Distillers. She is the woman in Trevor's post. They discuss direct heat pot stills. The short of it is that the higher heat of the direct still contributes to caramelization of the wash.* https://www.mastrogiannisdistillery.com/podcast/Montanya/index.html *While I believe the flavor changes I'm not sure it's caramelization. It requires sugar and a well fermented mash shouldn't contain much if any remaining fermentable sugar. Ditto for Maillard reactions. (https://www.morebeer.com/articles/fruit_in_beer)

"Reactions" is one of the books I'm reading based on your recommendation. Thanks for all the work you do. Even though I am not a rum person I have learned a lot about flavor development reading through the Arroyo's works and other information from your website.

https://www.reuters.com/article/us-texas-whiskey/fields-of-dreams-texas-researchers-seek-to-redefine-u-s-whiskey-idUSKBN1JD09C

So I put this in another thread but I should post it here. I really like your podcast. For me, to make it even better, get more technical. Most startup craft people don't have educational backgrounds in brewing/distilling. The people in your podcast mention technical terms but tend not to expand on them. Do that. Most of us don't know fully understand what they might be going over. It might seem a little pedantic to the listeners but it's not. We need that background info. Good luck!

Ok, thanks. I agree - I would rather have it simple.

Hi everyone, Is there specific wording that is needed for a lease or is as simple as "Lessor acknowledges that the lessor's intended use is a distillery"? Thanks!

There's way to much to put into a single post - or even a book. The best advice is to have a good lawyer to guide you through this. A couple common scenarios to think about. For each one you should think about how you want to reflect that in the agreement. 1. Everything is cool, you keep close to your business plan, everyone does what they need to do. Eventually people will want to sell their shares, when to do distributions, bonuses, etc. 2. A partner/owner go nuts/bad divorce, etc. This include purposefully trying to take more money out of the company if things go well. Bad divorces can really do a company in. They may be more concerned with vendeta and not money. 3. Things go bad, equipment fails, low sales, bad reviews, etc. Investors are pissed. You need more money to go on or you need to file bankruptcy/liquidate. You need to understand how you want to handle these situations and have a lawyer put them into legalese. As other people stated above the majority of the agreement will concern duties, milestones, and exits. Research "term sheets" on google. You'll see a variety of rights and riders. One I would have in there is a "Right of First Refusal". It allows investors to get the valuation for their shares (good for them) but you get the option to buy it to keep control (good for you). Watch the control of the board of directors if you have one. Ensure your lawyer keeps you in control. Maliciously savvy investors know how to manipulate them to remove your control. Anti-dilution controls are good for people in your situation that you are bringing the skill/labor and not the money. If things go well then the people with money can force the issuance of extra shares to gain more control of the company.

Honestly you probably should call a consultant. Dr. Heist at ferm-solutions.net, white labs, or someone else that identify a sample of the infection. It's better than losing product.

More examples: http://www.glassrev.com/product-sheets-usa