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JailBreak

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JailBreak last won the day on October 25 2019

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  1. You should probably update your website then to eliminate any confusion
  2. DISCLAIMER: THIS PRODUCT IS NOT INTENDED FOR BEVERAGE PURPOSES. PURCHASERS OF THIS PRODUCT ARE AGREEING TO USE ONLY FOR INDUSTRIAL OR LABORATORY PURPOSES. APPROPRIATE, LEGAL USE OF THIS PRODUCT IS THE RESPONSIBILITY OF THE USER. I think this disclaimer on your ethanol is what he is talking about.
  3. I've learned through experience that the lab distillation for determining true proof requires a lot of attention to detail and one little mistake can ruin the whole thing and waste a few hours of work. I'd honestly follow the TTB's videos to the letter when it comes to this technique. Here's the video from the TTB. I don't have a water bath so I'll often use a fridge to get my sample close to the calibrated temperature on the volumetric flask both before and after distillation. The most important part is that the temperature before and after matches as well as the volume.
  4. What was the estimated proof vs actual proof? Are you using volumetric flasks? Are the temperatures pre- and post-distillation measured as equal (or better yet match the volumetric flask calibration?)
  5. 1. This question is a bit tricky. One of the main reasons I could think of is stratification due to inadequate mixing when you originally added the water. 2. Were the bottles cold? Was the bottling room cold? Temperature also affects solubility of oils in spirits and could account for a temporary louching if they got cold during bottling
  6. The best way I've been taught to clear up cloudy distillate is to blend more of your neutral spirit in at the same proof that you're hoping to bottle at. For example, it's currently at 100 proof, correct? Dilute down neutral spirit to 100 proof and slowly blend that into the cloudy gin. Depending on how bad the louch is, you may need to blend quite a bit of NGS in. After enough neutral is blended in, the oils that causes louching will remain dissolved and the spirit will clear up.
  7. Sugar definitely will obscure the ABV readings of alcohol. https://www.ttb.gov/foia/distilled-spirits-gauging-manual#27:1.0.1.1.25.4.504.1 Click this link then click the link under Subpart D titled 'Determination of proof obscuration' Most small distillers I know, including myself, use the distillation method described under 30.32c. A couple hundred dollars on Amazon will get you all the equiment you need to do the laboratory distillation. Here's a video showing you how to do it. https://www.youtube.com/watch?v=NGrqCZ7ISac&feature=youtu.be
  8. If you give me one good reason, I'll consider it
  9. 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!
  10. 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 kind of hurdles you have to jump.
  11. 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
  12. 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 you could possibly throw at it.
  13. 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 name of the predominant flavor shall appear as a part of the designation. If the finished product contains more than 2 1/2 percent by volume of wine, the kinds and precentages by volume of wine must be stated as a part of the designation, except that a flavored brandy may contain an additional 12 1/2 percent by volume of wine, without label disclosure, if the additional wine is derived from the particular fruit corresponding to the labeled flavor of the product. (j) Class 10; imitations. Imitations shall bear, as a part of the designation thereof, the word “imitation” and shall include the following: (2) Any class or type of distilled spirits (other than distilled spirits required under § 5.35 to bear a distinctive or fanciful name and a truthful and adequate statement of composition) to which has been added flavors considered to be artificial or imitation. In determining whether a flavor is artificial or imitation, recognition will be given to what is considered to be “good commercial practice” in the flavor manufacturing industry
  14. I think that they are referring to accelerated maturation techniques. Semantics really
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