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JonDistiller

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  1. 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?
  2. 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.
  3. 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?
  4. 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.
  5. 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.
  6. Thanks for responding. I mis-named an enzyme. Rather than beta, it was bioglucanase.
  7. Hey, I just fixed my post. I named the wrong enzyme. Rather than "beta" it was bioglucanase.
  8. Yes, unmalted corn + unmalted wheat + alpha + bioglucanase. No malted grain.
  9. 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 buildu
  10. Never rains but it pours. I've just started having this problem too.
  11. 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
  12. 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
  13. Personally, I go down to 30 proof on the strip.
  14. This! the cut points will differ based on how long you age it. I'd also note that they differ with different equipment. You will have a bigger cut on a pot still for example than on a column still. Are we all using the terms the same way though? The way I use these terms, fores are the part that is not recycled. (as opposed to the "heads" that didn't make the blending cut) Rather than a fixed percentage, some will use the vapor temperature to help determine cuts, as you can infer some information about the contents of the vapors from the temps for fores. Thinking volum
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