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About OneFootKev

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    Buffalo, NY

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  1. I second what ViolentBlue said - close to tails sounds accurate as well
  2. Is this rated for pressure? If so what PSI? call or text at 716.864.3944 (KEVIN)
  3. I have nailed down a process to completely remove all non-dissolved solids from a product with an unfiltered raw honey loading of 15% +. All I will say is that it is not easy and it is not inexpensive. The least expensive option is to go with an amber bottle. Surprisingly effective solution! If you would like to speak more about the filtering process I've found feel free to reach out I am happy to share details off forum. KevinDouglasFord@gmail.com
  4. In my experience, a filling flask is what you are looking for. Many different styles available - attached is my choice style. I would wrap up my material in cheesecloth and just rest it inside but I'm sure you could place a filter inline and just load loose material into the flask. If you want to get really into it go do some research on soxhlet extractors, but that might extract beyond what you're looking for. Hope that helps! https://www.amazon.com/Essential-Distillation-Chromatography-Reservoir-40/dp/B07QGSFNKK?SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm
  5. Hello ADI, I have searched but haven't come across a straight answer to this question - I'm sure there are many versions of the process I will describe so I will do my best to lay all the info out. The aged products we currently distill include bourbon, empire rye, corn whiskey and apple brandy - all with different mash bills. My question is concerning mash percentages of those products... For an Example: If I were to add 50 gallons of bourbon feints to a corn whiskey mash (or another combination of distillates) prior to distillation, how would I go about determining mash perce
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