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JailBreak

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JailBreak last won the day on October 25 2019

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  1. From the sounds of it you are creating a lot of unfermentables by only using alpha amylase and bioglucanase. This will leave you with some fermentables, but a lot of longer-chained carbohydrates that the yeast can't utilize. Adam mentioned it as well, but a glucoamylase added in the 140F range will chop up those longer chains and probably fix your problem. Cheers!
  2. Oh wow, yeah your FDA inspector was way more hardcore than ours. Ours basically only cared about our last batch (we haven't produced any sanitizer in weeks, if not months, what month is it again?). Our label had just the required info, nothing like batch numbers or FDA registration numbers. That would make operations nearly impossible. They did want a papertrail for every ingredient going into the sanitizer and took some for testing but mentioned nothing about lab testing every batch which has been mentioned here. Guess all government agencies are alike huh? Depends on the agent you get what k
  3. What exactly are they coming back to reinspect? We have an inspection today and luckily this agent and this thread have got us slightly prepared. Still worried about the nitpicking though
  4. I know this is going to rub a lot of people the wrong way but I'm always surprised at how many people seem to either not read the OP's post or not read it close enough. There's like two responses on this entire thread that actually provide helpful information to the OP's question. That being said @adamOVD is right on the money with his post. At minimum you would want 1/2 the size in a combo tun. It honestly doesn't hurt to go bigger though, for higher gravity mashes. For a 1500L fermenter, ruling out the on-grain fermentation later, a mash/lauter tun of 1000L should be able to do everything yo
  5. In order to be a 'flavored whiskey' it needs to be natural flavoring. Nothing artificial. Otherwise it falls under the category of imitation spirit. I've copied over the CFR wording below. Bold for relevance. (i) Class 9; flavored brandy, flavored gin, flavored rum, flavored vodka, and flavored whisky. “Flavored brandy, “flavored gin,” “flavored rum,” “flavored vodka,” and “flavored whisky,” are brandy, gin, rum, vodka, and whisky, respectively, to which have been added natural flavoring materials, with or without the addition of sugar, and bottled at not less than 60° proof. The n
  6. I think that they are referring to accelerated maturation techniques. Semantics really
  7. As far as I've been told, you receive GNS on the Storage Report, Line 2 'Deposited into Bulk Storage'. From there, whenever you use an amount of GNS for product, let's say 20 gallons, those 20 gallons would be marked on Line 17 'Transferred to Processing Account'. On your processing report the 20 gallons will be recorded on Line 2 'Received (other than Line 3)'. Rinse and repeat. If you use the GNS to redistill, like producing gin for instance, then on your Storage Report it would be recorded on line 18 'Transferred to Production Account'. Then on your Production Report it would be reflected
  8. I'm a huge proponent in lessening our environmental impact so that's awesome to hear about. I'd always love to know more but that's enough for curiosity sake. If you're in a more populated area, or tourist-y area, you could probably get away with local distribution! Welcome Basil!
  9. If you have a product already I heard a good way to dilute is to cut to proof then mix same proof NGS until desired flavor profile is matched. For example, your single shot gin is 88 proof, distill the multi-shot, cut to proof then blend 88 proof NGS until it matches the flavor profile of your single shot. It's more trial and error but it would probably be the easiest.
  10. Are you talking about carbon filtering or carbon footprint? if the latter I'd love to learn more about your process!
  11. Excellent point! The wording can definitely be tricky for distilled spirits specialties. I think you hit the head on the nail with how one may be appropriate while the other may be rejected for being misleading. In my experience, starting a description with the base spirit (Vodka, Straight Bourbon Whiskey, Rum, etc.) then describing the 'special' processing (With Natural Lime Flavor, Finished In Used Rum Barrels, etc.) works more often than not. KISS
  12. When submitting a distilled spirits specialty (DSS) formula you aren't required to put DSS on your label anywhere. They just require a truthful and accurate statement of composition. So if you were to finish straight bourbon whiskey in wine barrels, the formula is required, would be a distilled spirits specialty, and the statement would be 'Straight Bourbon Whiskey Finished in Wine Barrels'
  13. I knew I was leaving something out. I think with ours we went down the DSS route for those exact reasons
  14. I believe the way we did ours was along these lines. 'Spiced Rum' (all the same font, line and size) as a fanciful name and then under a statement of composition which was 'Rum with Natural Flavors'. Might not work for every TTB officer.
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