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JonDistiller

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  1. Hey there! I missed this topic when you posted it. I recently started putting a sheet for production together a couple of days ago. I'll refine it over time to automate more outputs. FYI I'm a very small distillery, and I'm tailoring it to myself so I don't know if it will be useful for you. This is a first draft with just a couple hours of work by an amateur excel user, so don't expect too much. Eventually I'll create forms to really have a viable user interface, but for now it's just a basic spreadsheet with a few simple formulas. Still I'm happy with it thus far. Mostly I just want my number tracking to automatically give me info for my monthly reporting so I don't have to manually tabulate things. At present, it only totals what I've produced, the production by kind, and the ingredients. Those are based on my processes... bourbon is a finished spirit at the 2nd run for me. Gin however, doesn't show as finished till the 3rd run.... that type of thing. FYI: it's not done, so if you use anything from it, it's at your own risk. Still, this type of thing is good for ideas, and might help you see how to put your own personal version together. Examples of how to get excel to sum the proof gallon values, based on a couple of different text criteria (I.e. "Bourbon" + "2nd Run") can come in handy for putting your own together. Color coding = light green cells should have automated entry light blue cells need manual entry darker blue cells are drop down boxes Edit: BTW... quick agreement with above poster re: alcodens. That software is the one that I would recommend highly! It's been super helpful to me and I use it all the time, not just at proofing time, but for calculating correct weights when I fill bottles, for establishing my proof gallons by weight for my own records, etc. Distillery Reporting.xlsx
  2. Raising an old post, but I'd like to find out more about hoochware. Are you guys liking it? I just was communicating with distill x5, and was kinda shocked at the price for what you get. I had sorta assumed their subscription prices would be similar to the major software in other industries like the subscription to protools or photoshop or illustrator. Those are way more complicated than what needs to be tracked for TTB or the state. I'm debating just writing something myself, but if hoochware is in a more reasonable range I wouldn't mind saving myself the time. Do you guys recommend it?
  3. I'm interested. I'm in upstate NY. You mentioned the propane burner and venting, I would also want those. Are they included in the 5k or is that an additional cost?
  4. Working through those right now. First time on these, and I too was trying to figure out exactly the definition of "amount produced or manufactured" and "amount produced after blending/rectifying/fortifying/or reducing alcohol contents. Do they use the only completed saleable product for "produced"? Wouldn't proofing to bottle strength be "reducing alcohol contents"? or maybe that's really intended to refer to production of liquors?
  5. Appreciate the advice @Silk City Distillersand @PeteB. I'll go for that on my next batch, once the missing enzyme gets delivered. BTW Silk, I just wanted to say thanks for some advice you gave another distiller a while ago about the proofing process, which was very helpful to me.
  6. Do you find better conversion doing that? 100% unmalted is still quite new to me, and I chose the slightly lower temp to introduce the raw grain, simply based off some research papers that were published testing the rates of conversion at a higher temp vs the lower temp as well as at different ratios of water to grain, that found the lower temp had better conversion, so I thought I'd try that. I might be theory crafting too much for these trial batches?
  7. Thanks much for your help. Very true, but atm it seems I've overlooked one of the necessary enzymes... (facepalm) Apparently I'm still at the check if it's plugged or unplugged state of troubleshooting. Fingers crossed it powers up and I don't have to really delve.
  8. I think that's my problem. I'm off to purchase. Thanks much. I've always used malt before, so this test recipe needing all the enzymes is new ground for me. Appreciate the assist.
  9. Thanks for responding. I mis-named an enzyme. Rather than beta, it was bioglucanase.
  10. Hey, I just fixed my post. I named the wrong enzyme. Rather than "beta" it was bioglucanase.
  11. Yes, unmalted corn + unmalted wheat + alpha + bioglucanase. No malted grain.
  12. Exactly as you had it, and as Adam said. Fores first, then heads, then hearts, then tails are the 4 stages I was taught. These are largely divisions by flavor changes over time, except for fores. Heads being a mix of undesirable and desirable flavors, giving way to a stabilized flavor in hearts, followed by a new mix of desirable and undesirable flavors in the tails. Everything from these 3 areas that doesn't make the blend has loads of recoverable ethanol, so it gets recycled, and that product is called feints. One of the reasons for separating out the fores, is to avoid a buildup of higher alcohols over time in the recycled product, by providing an avenue to remove the highest concentration of undesirables that has minimal recoverable ethanol. When thinking in terms of 3 stages to the run, is it just that fores/heads become one thing, or are there any other differences?
  13. Never rains but it pours. I've just started having this problem too.
  14. Recently I wanted to trial using raw wheat rather than malted in my bourbon. Thus far I've been happy with malted for my product, however I wanted to learn what the impact to the flavor profile is using raw grains. I'm cooking the corn for an hour with high temp alpha amylase. Adding the roller milled raw wheat at 185 for another hour. (man the motor doesn't like that stuff.) - (note: When I was reading up on the process for raw wheat, I've read different info on the best temp for this step... both higher and lower have been suggested, though lower was generally from an amateur source, that when I traced the source, had some other info that was incorrect, so i view that dubiously. Any opinions?) Bringing the temp to 153 for powdered alpha amylase since the corn temps were high enough to denature high temp alpha with a 1/2 hour hold, then I take it down to 146 and add bioglucanase for another hour. SG reads 1.068 which is in the range I'd expect, so it seemed to convert ok. I use a transfer method with lots of splash, so I don't believe oxygenation is the issue, I'm maintaining consistent temps in the fermentation room, yet as I'm trialing using raw wheat, I've suddenly begun to have stuck ferments at 1.04. I did work to break the stick with another pitch and with agitation with partial success (1 fermentor weakly kicked off again, another didnt), but ultimately chose to toss the batches as I didn't feel I could learn meaningful flavor profile information in a situation where the yeast had gotten badly stressed. Is there anything specific I'm doing wrong that might lead to stuck ferments? Is raw grain more prone to this? It does occur to me that I was using the same yeast pitch as I used for malted. Does raw require more? I also checked for any changes in water treatments with the water department on the chance that might be the problem. Validated chorine rather than chloramine. They did note they had slightly upped chlorine recently so the 2nd batch gave the water a boil and an overnights rest before use, but nothing changed. PH was in the same ranges over time that has consistently worked with malted. Starting water is generally at 7.4 with low iron but moderate calcium.
  15. Does it really need 60-90 minutes to get an accurate read for the next measurement? I haven't been giving mine quite that long, and I want to be sure that I'm following best practices. My batches are more in the 30 g range
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