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Jedd Haas

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Jedd Haas last won the day on October 4

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About Jedd Haas

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    New Orleans, LA

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  1. Pete, What enzymes are you using and what temperature are you adding it at? I have tried a number of different high temperature enzymes. My favorite alpha amylase enzyme so far is Amylex 5T, which is (apparently) from a company in Denmark (Danisco) but made in China and it's all part of the DuPont conglomerate. I add it on the way up, temperature-wise, at around 130 or so. It's rated for around 190° F, so I suspect it denatures as I go to 200-210 and hold there. But the mash stays thin; and once I go back below 190, I add a bit more just to be sure of full liquefaction. For referen
  2. 1. Look for a label designer with examples of spirits labels in their portfolio. Make sure these are actual labels used in commerce, rather than concept pieces. You want to be sure your designer knows how to get your labels through the approval process, whatever that may be in the UK. If your designer has never designed a spirits label before, find another. 2. Pick out several labels for commonly available spirits that you like. Try to write up a description of what you like about these labels. The style, the colors, the typography, the paper stock. Likewise, find labels you don't like,
  3. I tried to ship to Canada one time. Canadian customs stole the shipment.
  4. Xpressfill. Good functionality and very good support from the company. Be sure to get the high proof upgrade. It's not perfect, but it's good enough.
  5. You came to the right place. What part of Louisiana are you in?
  6. Has anyone tried actual samples of spirits that have gone through any of the "fast aging" systems? I spoke with a different company recently and requested samples of both "before" and "after" versions. We'll see if they come through.
  7. How long was the product in 15g? What was the char level?
  8. I thought you handled that loudmouth rather well, nice work, Pete.
  9. There are several previous threads that discuss "gas pump" style filling valves.
  10. 1. Auto body slide hammer kit for around $20 on ebay. https://www.ebay.com/sch/i.html?_from=R40&_trksid=m570.l1313&_nkw=3+lb+auto+slide+hammer+kit&_sacat=0&LH_TitleDesc=0&_sop=15&_odkw=auto+slide+hammer 2. Special tool by Storz, $280. https://www.stortz.com/product/bung-puller/ Option 1 has worked well for me.
  11. Jedd Haas

    Molasses Pump

    Air powered diaphragm pump, 3/4" or larger.
  12. The original post by 3-Oaks is not completely clear, but I read it as wanting a method for determining how much liquid is in a particular 53 gallon barrel, presumably after some spirit has been lost to the angel's share. If that is indeed the question, here are two methods. 1. Make sure you record the tare weight before filling the barrel. After filling, record the weight. From time to time, weigh the barrel. Subtract the tare weight and convert weight to volume (with AlcoDens). You can also pull a sample and check the proof to increase precision, rather than using the entry proof.
  13. 1. Report on the Production report as Alcohol and Spirits, or Rum, (depending on distillation proof and your preference). 2. Use line 9 on the Production report to enter in Processing. 3. Receive in Processing (line 2). 4. Report the amount bottled on lines 9 and 28. 5. I would then use one of the blank lines (41, 42, 43) for the withdrawal and write in "hand sanitizer."
  14. This one. https://www.thermoworks.com/Reference-Thermometer
  15. Pete, I would like to see pictures of your big stripping still. How many plates does it have?
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