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About SteelB

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  1. Curious as to the proccess, maybe a good beginning recipe, I m am looking to make a small batch ( 50 to 60 finished gallons )
  2. I was nt sure exactly , I dont blend, rectify or fortify, So i used the amount reduced for bottling.
  3. I was wondering about NYS taxes are they very difficult ? I use distill X 5 but none of what they have is for state stuff, i briefly looked at . It looks like, what you have on hand, what you produced, what ou brought in , losses, what did you bottle and sell......
  4. We are all set to launch a new product we had intended the 375 nordic. Now i was told that they are un available untill march..
  5. have a whole pallet of xantham gum for sale , shoot me a message.
  6. Do any of you use back set from your other cooks or just sour mash ? Like if i ran off some agave spirit, and kept some back set for the next batch. I guess i havent thought about using any other back set accept for our sour mash whiskey.but if i wanted to control my envirenment and add some flavor ?
  7. Looking for a good suplier of bulk blue agave. i have run a series of test batches , and am confident to run a big batch . looking for a quality blue agave, that doesnt break the bank. 275 gallon totes is what i would like to purchase.
  8. SteelB


    i wish i knew more about vaccum distilation, I am familiar with what your talking about i have never done it.
  9. SteelB


    Thanks guys some things to consider.
  10. SteelB


    I would prefer a natural flavor
  11. SteelB


    On the east coast , Western NY, looking for a good barrel supplier.
  12. SteelB


    Not exactly a whisky topic per say . but i am working on a cherry flavored whisky. Im having a hard time getting a good cherry flavor. i can get a decent cherry flavor, but then i get kind of a cough syrup cherry finish. So im not sure if thats just a natural occurance with the combination of cherry and aged corn whisky. the other flavor i have been playing with is rootbeer flavored whisky. i seem to get a " fake" finish. Does anyone do a cherry or rootbeer flavored whisky? just curious as the direction you went on trying to achive a nice finish without that cough syrup or coolaid
  13. can i go a bit further, i did try to submit for a flavored whisky, which was our aged whisky that we added a flavoring to.they kicked it back and referenced 27 cfr 5.22 nothing more specific. it was kicked back for having to high of synthetic vanillans? my question is can it have any artificial flavoring, or can it only be at a certain percentage say 2 1.2 5% total.it really isnt very specific in what they gave me to reference.
  14. looking for a good source for 1 litre glass bottles. Nothin fancy.
  15. So if say 12lbs is full throttle on the steam. If ran at say 8 or 9 lbs.keep the dephleg cool until all the plates in the column are in reflux. Then adjusting the temp up in the dephleg until you get enough concentration of alcohol to pass through the dephlag to reach the main condenser, and you have product flow. Is this correct? If so is there a recommended temp at which to balance this . Let's say dephleg temp 173 and column temp 185? Then kettle temp will naturally rise through the run. I'm guessing the cooler the dephleg the higher the proof in the parrot? So adjusting dephleg to ke
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