Gary Spedding

Hello all - Gary Spedding here with a note about grants and a request for your votes.

Chase Bank and Social Media Interests are promoting a series of 250K Grants to businesses who bank with Chase and have been running for two years. Several brewers are on board and we also applied to build our testing business that several ADI members utilize (thank you for that). We and other businesses would like your votes please.You can vote once per business but for as many businesses as you like. You may also find details to apply yourself.

Please check this link - https://www.missionsmallbusiness.com/ - and vote for us (and spread the word!).

Thanking you and best wishes to all applicants and all of the ADI members,

Gary.MSB_Flyer_043012.pdf

The TTB website or Seminars posted by TTB should help here. I know what it is for beer bottles but I would always look up the TTB regs. It is out there. If you cannot find it I'll try and get an answer soon.

from one of the TTB guys who was at the ADI Conference:

over relatively long periods of time, about the same number of overfills as underfills.

there's no hard specification. the ttb relies on the industry to do a good job.

before, during, and after bottling, if you take a sample of bottles, weigh them (and mark them with the weight), then fill them and weigh them again, you can easily convert weight back to volume. the net wt. of a 750ml bottle of a non-sugar containing product at 80 proof is 712 grams. weigh each after filling, compute the net weights, then the average weight, and adjust the equipment up/down to maintain 750ml average. keep records of these QC fill-checks, and you'll do fine.

we have had so-called high quality bottles that have filled to very different levels when at 750ml (712g net) - so their internal volume was slightly different. we found a better source, but had to live with some funny looking fills for a while.

good luck,

will

Others beat me to it. I was going to ask if you meant sufites - burnt match/irritation vs. Rotten eggs which is sulfide!

The others gave you the work around/techniques.

Gary.

There has been a number of articles published on alcohol dilution (some in early and now reprinted treatises) which we have used to expand an Alcohol dilution Table. The table used the Gauging Manual Table 6 and calculations to set a number of key dilutions for the early distillery worker. We expanded this table and have found other algorithms that can be of use to the distiller and brewer.See here for the table: http://alcbevtesting.com/wp-content/uploads/2009/05/alcoholdilutiontable1.pdf

Furthermore, we encourage distillers to work more carefully with density measurements and the use of OIML (Legal Metrology) tables now freely available on-line to convert density to alcohol by weight and volume values. Nathan and I (Gary) at Brewing and Distilling Analytical Services will be happy to assist further on these issues.

Gary (Spedding).

gspedding@alcbevtesting.com

I'd like to say hello to folks here that I/we know already and to meet the new friends here. This is Gary Spedding (now joined as a full time employee by Nathan Harinrison) from BDAS, LLC. I have participated in several Annual Conferences and hope to see you in the Louisville area again next year. Only just now joining the forums. We also wrote a couple articles, that Bill is running, regarding distilling laboratory practices and testing of beverages. Will be happy to provide further assistance to any finding those articles of interest. First one on hydrometers just appeared in the new on-line newsletter. So hoping we are a welcome face on the forum to both learn from and share ideas and info. with one and all.

Gary.