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.

Sorry I didn't see this much sooner. They build. Pretty sure if you reach out to Tanner Littrel at ABE, he'll help. If you already reached him, that's fantastic.

just started using Lallemand Distillamax XP

Thank you. Odd that the TTB reviewer would first tell me that I have to have sugar, when their regs say I do not, but it's the government, so it's never easy or efficient. Doing exactly this now.

check out ABE equipment in Lincoln NE

Has anyone else used? Lincoln Nebraska based, really good people. Giving them a shot at nearly everything for my expansion. Would recommend you compare if you're buying equipment. Guy

anyone found or have a resource for lit digital thermometers for dephleg and other instances where the thermometer is 15-25 ft off the floor? Seems simple enough, but I can't find on with boolean searches.

ha. Yeah, my next 5 months will be wild and woolly with the upcoming buildout and move to Hudson.

naturally, I forgot to check notifications. If you have time again in coming weeks, let me know, and I'll swing over.

interesting. Thank you, will check it out.

Can I use your software to legally proof Ouzo at 5% sugar? 70 proof finished? I have a rotovap but process is long and (as you mention) and not super easy to do. I've tried the Alcodens trial software and it worked like a charm. I wish I didn't have to add the damn sugar, but I can't seem to get COLAs to let me call it Ouzo without the sugar. So confusing still to me how to set labels.