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  1. Title about says it all, just wondering how long folks are keeping columns in full reflux prior to taking product off?
  2. Are you making a heads cut to avoid louching of juniper and citrus oils? I sample my gin distillate and dilute 50/50 with RO and don't start my hearts collection until I reach a sample that doesn't louche. Has worked well for me
  3. Thank you for that @dhdunbar. For clarification, we are not trying to make a canned Manhatten, we are trying to make a canned gin and tonic that contains an IPA based simple syrup. Silk used a canned Manhatten as an example of a canned cocktail containing a base spirit with the addition of another alcoholic component.
  4. Our sister company is a brewery with a taproom (full liquor license), and we serve cocktails from the taproom. One of the cocktails that has gained favor with patrons is a gin and tonic with simple syrup made from the brewery's very popular double ipa. We would like to can this as an RTD, and submitted the formula to the TTB and it was declined because "finished IPA cannot be used in the production of this product" My question is, is there wording to get around this, or is this a no go with finished beer (even tho the alcohol is evaporated off when making the syrup). Our other option that
  5. Ran into something I haven't seen before. Yesterday I ran a CIP on my still for todays spirit run, PBW followed by citric as usual. This morning the copper was nice and bright, as I was loading the still with single malt low wines, I noticed the bright copper rapidly turning a dark streaky color. Even without the low wines hitting it. The low wines and heads are extra stinky, but the hearts are great. Any idea what would cause this??
  6. Anyone use a supplier of Glencairn glassware for logoed glasses that they like? The supplier we normally use for other glasses is in the 8-10 dollar range per glass for this style which clearly doesn't work for us. Thanks
  7. I also used SafTeq Blue and fermented it at 95F. Stripped four washes and final spirit run on pot still. It is reminiscent of tequila, but also has a bit of that sweeter vodka thing going on
  8. Really happy with how our agave spirit turned out and have had positive feedback from accounts
  9. Thanks Silk. The other major variable I believe increasing efficiency in addition to a thinner mash, is the fact that the corn in the second example was hammer milled to flour as opposed to a horrible rough crack on the first. Appreciate all inputs as I continue to get this dialed in.
  10. Final gravity isn't the issue, ferments out fine. Just seems like my original is low for the amount of grain used
  11. So mashed two batches of bourbon today, each 350# corn, 110# unmalted wheat, 82.5# peated malt. Same mash regime as the original post, but the first one at 30 min rest at 195, and the second at two hour rest at 195, both 15 plato original gravity. Hammer milled all grain to flour, no clumping or any issues, ran perfectly smooth. Thoughts?
  12. We are starting some R&D on a product that involves the redistillation of a base spirit with other ingredients, including some fruit. For ease, consistency, and fruits not available in our locale, I would like to use dried fruits. After some research, it seems the vast majority are packaged with SO2. So my question is, will the SO2 come over in the spirit like many other sulfur compounds? I am guessing that this will be the case, and is easy enough for me to trial on the benchtop still, but figured I would throw it out here first to see if anyone had any experience or input before do
  13. Just finished wiring it up and running some corn thru to clean/test it. Seems great, will mill and mash with it next week
  14. Most likely referm if you have any sugar source in the product. I would start by checking your pH and potentially lowering if need be
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