LuckyGuy

west side of WI here.....don't move. Good lord the plumbing/electrical/steam/water ---- it's gotta be 50-75% of the overall setup and you DON'T want to do that twice. Also, not sure Wisconsin requires the 10 mile rule....we can definitely store farther from the distillery for most states, and my guess is the same may apply to the "second" location....plus the cost of an additional DSP license itself is minimal.

where are you located? Do you have original containers to determine shipping costs?

I'd take this, assuming we can arrange shipping or something for a reasonable price.

I have not. Supplier you can suggest?

I've done many different ways. Ground and macerated. Whole and macerated. Ground and in the column. Whole and in the column. Honestly, I'm not sure it mattered a lot. That said, I did find out from all the different types of run that I don't really like coriander.

yeah, electric elements don't work great in anything but much more clarified elements....I ran low wines through a jacketed non-copper still and then through the electric copper still back in the first setup.

anyone have any links to distillation equipment for use in sugared spirits? I"m having trouble with the roto evaporator, and maybe it's because the instructions are translated from Chinese and completely unhelpful. I just need to get the TTB distillation 96ml from a 100ml sample....and my heavily sugared and altered coffee liqueur is proving to be a real challenge...... I'd take any easier road, even if it came with some extra cost at this point. Last two recommendations I got from folks are dead links to businesses that no longer sell distillation kits.

I have to admit I’ve learned a lot from this. Our Bourbon is very well received but I’m open to finding new pathways. Will try malic and maybe sulfuric to lower pH pre-mash in a couple runs and see what happens. malic is 2x price of citric, I wonder if it takes more or less to accomplish same pH reduction.

Awesome. I'll definitely try this, then.

oh bullshit, we'd find a way.

Given that Ouzo is re-distilled, has anyone tried doing the same with Amaro? I'm thinking about giving it a shot. Would be crystal clear, obviously.

I appreciate the more informative reply. I use the search function often. Sometimes it's....well...not satisfying. It only works well when you type the boolean search perfectly, or you already know what you're looking for. Again, you'll be well served to be helpful, like this most recent post of yours was, rather than pretending everyone knows the ADI Forums or processes you're using as well as you do. Thanks again, I'm always willing to try new things and/or improve my processes.

that is something I'll definitely give a try. The people I learned from used citric, and when I've used it it's been fantastic. I'll read that article and give it a whirl. Thanks.

Either offer an alternative, or don't condemn. I've used it for 3 years with very good results. If you have an alternative that you've used, I would gladly listen.

the Distilamax XP I have used brings a fruity profile to my high rye Bourbon. Lallamand Yeast.