Kindred Spirits

Square bottles can be tough to label, I have tried getting a flat semi-auto labelers to work work for clients in the past, however there was too much fluctuation in the label placement on the bottle. Depending on your amount of cases you are looking to might be better off just hand labeling your batches until your demand grows. Otherwise I would try a race labeler style applicator: https://www.crusystems.com/labelers/flat-surface-square-label-applicator-large-1

Whalen insurance has done a great job for some of my other clients. https://www.whaleninsurance.com/distillery-insurance/

Yes, anything above ferments would most likely be considered by your AHJ as high proof

According to code, high proof spirits cannot be stored in plastic. It is ok to store water in plastic. If you need a good resource for stainless tanks let me know, I have a few clients looking to sell some and work directly with a manufacturer as well.

Wow that a lot of washing, does it break up with brushing? It might be faster to try scrubbing it out, or spraying it out with a pressure washer.

Do you happen to have any pictures of the film? Is it all over the sides or just on the top?

Hey welcome to the forums!

Maybe send me a PM and we can chat about different ways you can make your process a bit more efficient and easier on you.

See answers above. Do you have the ability to distill a grain in mash? If so that would simplify your process greatly.

How long did you give the AA to work before adding more? Also did you add some into the batch for the Heat up portion? That usually helps. Also do you typically put the wheat into water that hot? I would recommend adding the wheat to no hotter than 45C with some of the AA and then bring it up to maybe 65C or so, wheat doesn't have to be brought up to 90C. Then you should be close to where you want to be, maybe add another dose of the AA after a few minutes at 60C if you are still too thick.

Sounds like a plan, you might want to look into adding some coriander as well

2% in terms of the overall botanical bill? That might be a bit low considering it is the only fixative botanical. I typically have it around 4-5% and in conjunction with other botanicals that help bind flavors.

What other botanicals do you use in your recipe? Most gins that suffer from the loss of flavor or smell over time do not have enough "fixative" or flavor binding botanicals like angelica and orris root.

You typically can "taste" when it no longer is doing its job, so depending on the dwell time on the carbon you might get more of less uses out of it.

That's definitely a smart idea, those enzymes aren't too expensive, but you really don't want to deal with a unconverted mash.

I would say to try using them, but maybe have some fresh enzymes if they don't seem to be working. It will be pretty obvious if they don't work on that wheat.

I have someone who might be interested in a whole container of barrels if you are selling that much

I recommend using your distillery pump to agitate with. After its fully in solution you can mix in any pH adjustment if needed with your drill.

There typically is a bit of rind on the commercially available orange and lemon peels. Sometimes this can be a nice thing for Gin, but it doesn't necessarily reflect a pure zest recipe.

Yep thats what its for. Looks like a nice piece of equipment.

Unfortinately, I couldnt comment on that without having run the exact system. They are incredibly rare, so there really is no average can really be given. The output ABV will be highly dependent on what it goes in at and the number of "theoretical plates" of the equipment

3-chamber stills are interesting, but they do act according to the priciples of other distilling equipment so the pressure should be atmospheric, and the temperature will be based upon the design of the still, the amount surface area to transfer heat into the "upcoming batch", and the boiling temp of the wash or low wines being processed. The ABV that it produces will also be determined by the input wash or low wines and the temp of the wash or low wines to be heated. I have heard that they produce a finished product ABV just above what a pot still with a thumper would produce because it is essentially a pot still/thumper/small condenser all in one column and then has its product condenser off to the side.

Usually it comes down to the "definition of gin having its main characteristic flavor from juniper berries". If you don't use a neutral base, the primary characteristic would change to that of the base itself. If for instance you used corn, it would end up being a corn whiskey with botanicals and be considered a "distilled speciality spirit". There is a class of gin called "Genever" this is different from the gins as defined in the TTB chapter 4, it defined as "a clear, botanically rich, malted grain-based spirit that can only be made in Holland or Belgium" So you could make a Genever style gin, in the method of what you mentioned with a lower proof base.

Ok thats what I was going to suggest using, I would give them a try at least on a small scale, otherwise it will be a very time intensive process to make enough for a very large batch.

Have you tried using commercially available orange and lemon peels?