Castaway Fiji

Hey Velten, We are in Fiji, probably similar conditions:) Best of luck with the venture, love to come visit someday

Regardless of where it is you dont want vapour anywhere near that box

yeah we send liquor quite often, from memory as long as it is less than 70% ABV ( 140 proof) you can fly up to 5 litres, any more than that and it is classified as DG, we have used Fedex, and UPS, most couriers will accept them, you will need an MSDS for the product, good luck!

Hi guys We are in Fiji and looking to purchase ex bourbon once used barrels. We would buy an entire 40HQ load, and are looking to purchase 500 barrels over the next 18 months, any leads would be appreciated

We have a side by side 4 and 16 plate and achieve 191.2 on average but I guess that may also be dependent on the wine you are loading. We have run this rig hundreds of times and a few different ways but we find we the easiest is the have the deph pretty much closed on the little column and let it run to the 16 plate with the deph wide open and let it get settled for around 45 mins then slowly close the deph, it separates the foreshots and the heads well and is a very consistent run time after time our potable LAL's from the Low Wines average around 85%

We had an array of 12ft tall carbon columns that were apparently designed for filtering vodka and when we first introduced the spirit they became so hot you almost couldnt touch them , same thing in just a bottle, but way out of my chemical league, it turned out to be completely useless As for carbon depending on what you use it has a massive capacity something like an area of 32000sqf in one gram. We have used various methods and our current method is fairly agricultural but produces a great finish, it is not under pressure and we change out the carbon as it becomes less effective so far we are at around 25,0000 litres per 25 kgs of carbon, but I would imagine a lot depends on your method. Has anyone used any of the Pall carbon systems?

Cheer Slick, we will put down a small batch and distil it first see what comes out the other end:)

Hi guys Had a bit of a look around but havent found much in the way of guidance for producing Triple Sec, I assume it's similar to a maceration and distillation of gin and I was wondering if anyone has any helpful suggestions on production. We have access to local oranges, we produce our own ethanol/vodka and was planning to use this as the base and am totally in the dark in regards to any other herbs or spices. Any advice would be appreciated

Excel? Alcodens?

I think you will find you simply have too much oil for the spirit so it is dropping out of suspension. Add neutral spirit at your desired ABV and step it up till it clears then test the product for flavour. Citrus has a lot of oil and I suspect you are overloading it

Thought it may be dextran but then that shouldn't be apparent in grain it corn based vodka?

Yeah that's not helpful...so far we have seen them.in Tito's grey good ocean and Smirnoff.....I don't think it's the filter

Hi guys, Avid reader and first post. We have spent some time having a good look at vodkas in the market with a UV light and have noticed a large number of them, including some of the global brands, have filaments floating inside the liquid. They appear as small wisps generally elongated. They appear to be more prevalent in sugar cane derived products and or corn derived vodka. Does anyone have any idea what they are ?