lowerylisa1

ISO a source for 55C/44W/1MB, or a similar percentage, to put into 58 barrels for bourbon other than MGP. Must be high wheat.

@TwentySevenBrewingYes! It's exciting that you're so close to Wilmington, NC. I've experimented with many flavors & can produce a solid recipe. I'd love to help however I can! Cheers!

@TwentySevenBrewing & @Pour Decisions Thank you so much for the suggestions!

ISO flavor house names, other than Mother Murphy, Sapphire which you've used in the past and had good experiences with. I'm creating a new flavored vodka and need to request flavor samples.

That's a great idea, Chris! Thank you.

Has anyone been to, or have pictures of, botanical storage rooms that the big guys use, like the Bombays of the world? I understand that everything should be in a conditioned space and in air-tight containers, but I'm looking for a scalable solution. Sometimes friends have the most interesting and creative ideas! 😉

I'm currently using 30" activated carbon fiber cartridges and 30" cartridge housings (both triple and single) purchased from http://stpats.com/index.htm. Easy to use and affordable. Works great for 1000s of liters of vodka. If you decide on the triple housing, I suggest getting the blanks to fill the empty cartridge holes when not in use. Their website isn't the easiest to share, but their customer service is great!!

San Francisco Herb Co has orange peel granules (which is orange zest) for $9.40 / lb https://www.sfherb.com/Orange-Peel-California-Granules--1-Lb_p_32.html

That is great info. Thank you so much!

Thank you both for your thoughts! I just read that "too much sulfur dioxide can cause unpleasant tastes, a burnt metallic aroma, sneezing and a burning sensation." I experienced all of that from the time it started running down to about 55 proof! I bet the wine maker did what JustAndy said.

Hi! Looking for advice and opinions. I have 350 gallons of 12% wine that I’d like to make vodka from. I have a 600 gallon pot still that is used to strip our corn mash. I also have a 250 gallon finishing still with a vodka column. I’ve heard of distillers running the wine through the stripping still then through the vodka column, but I’ve also been advised to just run it through the finishing still. I’d like some of the flavors of the wine to transfer to the final distillate. Do I skip the stripping still?

Hi Adam. Just sent you an email. Is this still available? Would you consider selling the heat exchanger by itself? My email is Lisa (at) socialhousevodka (dot) com.

Thank you so much @Golden Beaver Distillery. I got cold called by Anton Par for this purpose so they're going to bring devices out to use when we start canning production (obviously to sell me equipment too). I also took your recommendation and contacted Rudolph. Seriously @SlickFloss, why do you have to be so mean spirited?

Nope, not the "consultant" as you mentioned, just the distiller tasked with something I've never dealt with which is why I turned to this forum for help.

How do I test the ABV of the finished canned cocktail after mixing all liquids & dry ingredients (vodka, flavors, citric acid, water, etc)? I'm not starting from fermentation so I don't have an OG reading to go off of.

@MichaelAtTCW Thank you again for your recommendation above, and your recent cartridge filtration recommendation!! We just purchased the system we talked about. You're my new HERO!! Next up, more distillery hoses!

Hi @MichaelAtTCW I see where you mentioned FM CSC EP 2 as your go to gen purpose grease, but according to it's safety data sheet it's mineral oil based. I'm trying to find the best food grade silicone lubricant for o-rings in my pump (as recommended by the manufacturer). Does the base material make a difference - mineral vs silicone? I see that @Silk City Distillers recommended FM CSC EP 2 as well. So curious!

Hey there! We are about to produce canned cocktails and I have so many questions being new to this. Two questions that are eating me up are: 1) What (low cost) device should I use for measuring Dissolved Oxygen? I'm not ready to sink $20k on a CBox from Anton Par. 2) How do I test the ABV of the finished product after mixing all liquids & dry ingredients (vodka, flavors, citric acid, water, etc)? I'm not starting from fermentation so I don't have an OG reading to go off of. Thank you in advance!!!! I welcome all discussions pertaining to canned cocktails.

Thank you everyone! As always, you're so very helpful and supportive.

Does anyone have an all inclusive list of lab equipment needed for a medium sized distillery? If money were no object, what would I purchase? I’m not sure I even know the right questions to ask, but I’m about to be tasked with equipping one.

Yes, are you open to selling the equipment?

Love Post Modern! I had the pleasure of spending two hours with Stanton Webster at the distillery last fall to talk about all things gin. Quite a memorable, and educational, experience for me.