abe

Hi,

First of all I would like to thank you all for the time and effort helping the community with such valuable info on these boards it's truly very helpful, so Thank you all!

I am looking for a high proof alcohol resistant hand pump to pump out 190 proof from a 55 gallon drum, dose any one have any recommendations ?

I would greatly appreciate a reply,

Abe.

9 hours ago, CountySeat said:

There is a farm out in the Pittsburgh area - we were going to run a test batch but they lost their plums last year due to weather. I agree that the prices made it virtually impossible to sell for a reasonable price. 

Do you recall the name of that farm?

I am looking for reliable and quality sources of fruit for distillation (orchards, individual growers, suppliers),  we are located in Clifton NJ and I am primarily looking for damson plums,  If anyone can help pointing me into right direction or share their suppliers' info, I would greatly appreciate that.

Cheers!

Abe.

Hi Silk,

Thanks for your replies,

On 6/21/2018 at 4:54 PM, Silk City Distillers said:

I suspect that if you took your time and really optimized a wood and aging protocol, maybe one using ex-wine casks instead of new oak, (think staves in stainless, not barrels) you might be able to come up with something really special.

Why don't you recommend ageing it in barrels?

Thanks all

31 minutes ago, bluestar said:

The Russians call this "starka" , for TTB it could be classified as a vodka specialties and can be described as "vodka finished in oak casks". There can be no age statement. It will likely require a formula, to show it is actually something produced meeting vodka requirements and then later modified. Other "starka" have been classified as a specialty or grain spirit. "Starka" could be used as a fanciful name. There are no specific requirements but I would suggest putting it in at a high stable proof (something that won't change a lot with time), which puts you in the 100-115 proof range. You will get slightly different flavor if stored at different proof.

Thanks Bluestar 

Why do you suggest putting it in at 100 - 115 proof, why not at 190 proof, won't a higher proof extract the flavor of the barrel faster and stranger ?

Hi,

First of all I would like to thank you all for the time and effort helping the community with such valuable info on these boards it's truly very helpful, so Thank you all!

Has anyone ever tried making aged vodka ?

I've got a few bottles of 190 proof GNS and would like to try experimenting how it would tast after aging it in wooden barrels, my question is,  should I dilute it first to 40% Abv and then let it age, or should I age it as it is at 190 proof before diluting it?

I would greatly appreciate a reply on this matter or any info on aging vodka,

Thanks so much,

Abe.