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SCLabGuy

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  1. Regular granulated sugar has impurities. Try Baker's sugar. It is the finest 3% of granulated production, sifted off and packaged. The fine grain will dissolve far easier. Only downside is you can't stack the 50lb bags too much, or for too long, or it cakes up. Reduce the variables - quit using syrup - and start with one of your flavoring ingredients at a time. I don't know if this is what happened in your case and I hope you don't take this the wrong way but a syrup which got contaminated through improper storage or handling could result in the snot type sediment, IME. I've nev
  2. Thanks for an unsurprisingly well cited post. I looked for supporting CFRs and came up empty so it's great to get them!
  3. Concentrating alcohol is generally considered distillation by TTB and so that was probably not kosher. In the wine world concentration of alcohol is big business but the players that do it are qualified as DSPs
  4. Adding on to what meerkat's link says, I would first try increasing your dilution volume - you said you weren't even at 50% (125ml vs 250ml initial sample). For something with proteins and solids and high viscosity you'd probably want to dilute even further, like 200ml in a 250ml sample.
  5. You're gonna want to dilute your original 250mL sample with an extra ~125mL of distilled water before starting, then the instructions will make sense and your glassware (& elbows) wont suffer any more. If you are still getting cloudy distillate, PM me
  6. I called TTB on this topic and they mainly care about the tax and reporting aspect. Record the 10-15 gals in Processing as packaged in bulk, put it in containers 1gal or larger, and pay your Fed excise tax on it. State excise usually wouldn't apply, but you have to navigate two states' worth of laws, which may make the proposed transaction illegal in fact. Might not be worth the risk/hassle for a small buy like that.
  7. No doubt that's standard practice. But if you are not running that wort or beer through your still, what line would you use to report the beer transfer from production to processing, so you can use it as a blending ingredient? You'll have to pay the spirits excise tax rate on the beer-contributed proof gallons. There's a way to get a refund for wine used in this way but not for beer. Which is another reason I wonder about the legality of mixing beer into a distilled spirits product.
  8. Here's another angle to think about. In order to use bulk beer as an ingredient in your distilled spirits product, you have to bring bulk beer into your Processing account. I believe the CFRs only allow a DSP to bring in bonded wine from a licensed wine producer. No mention of beer. 27 CFR § 19.402 - Authorized transfers in bond. The IRC allows a proprietor to transfer and receive spirits, wines, and industrial alcohol as provided in paragraphs (a) through (c) of this section. (a) Spirits. Bulk spirits or denatured spirits
  9. https://www.ttb.gov/images/pdfs/2014-7-21-device-approval-guidlines.pdf Last page. It's there.
  10. Super interesting topic. Some bench trials are warranted for certain. Thanks to all who weighed in.
  11. I'm going to disagree with DrDistillation there and suggest that you: - Ensure you are measuring starting proof precisely (good hydrometer, good thermometer, good lab procedure) - Use AlcoDens software by meerkat to calculate, by weight, your cuts based on starting proof and starting weight (you can also go by volume) - Add all the water you need to reach target proof at once and mix/agitate well for about 15 minutes - Wait: For the next 60-90 mins the product will still be integrating (ethanol and water molecules getting together in their final interlocked configuration, s
  12. Anyone have any experience with Ethan they'd like to share?
  13. I agree wholeheartedly with dhdunbar's analysis. Thank you for taking the time to parse it.
  14. Thanks for the very helpful shortcuts. Two questions: - Can you show your process for arriving at those obscuration numbers? - Using that math, can you consider expanding AlcoDens LQ's "sugar syrup" functionality to be more flexible and allow the calculation of non-sugar obscuration for other ingredients like molasses & glycerine? https://www.fda.gov/media/136289/download Point #6 (I quoted it above)
  15. FDA wants you to proof batches before bottling. This discussion is about that. Designing a batch to land at 80% ABV as you describe, and objectively verifying the alcohol content, are two separate things. Anyone can use hoochware or letsmakesomesanitizer.com and get a formula - that's the easy part.
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