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Roger last won the day on September 13 2020

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  1. perhaps it is lost in the translation
  2. After 30 years as a pilot and 7 as a distiller I find the industries to be very much the same. To make a little bit of money in either industry, you start with a lot of money...
  3. talk to affordable distilling equipment - ask for paul
  4. Ouch. Alternatively, spend 100 bucks on a racking arm. Prost
  5. No offense, but: A) They already know, and B) They don't care. Prost
  6. I trully appreciate everyone's input in this issue, and don't mean to be dismissive in any way. I am just pointing out that the distillation (after commercial NGS production) is essentially nothing but process. It isn't nuance, or technique, it is just process. There is no conceivable way that using a "lesser piece of equipment" and by that I mean a still that is not able to increase the proof of an alcohol, can remove anything at all from an already produced NGS. The "process" of distillation has already been accomplished at the NGS stage. A still can certainly remove components that are "left in" a non NGS proof distillate, but that is a completely different thing. The way to change the makeup of an "NGS" has to start at the beginning. The mash bill, the yeast, the fermentation temp, the fermentation time, etc.. All those things affect the end result. The distillation "process" on the other hand is not going to remove anything the 2nd or 3rd or 50th time, if the proof is not increased. The only thing that a post NGS distillation can remove, is impurities that are added post NGS process (Such as water contaminate. with that said, I am assuming the question asked was I reference to a pot still, not a column that had the capacity to change the actual makeup of the distillate. prost.
  7. You run it until about 10%. Then just dump out the remainder.Keep in mind that you really are not trying to accomplish anything except produce a label that says "Distilled by". There is not much info out there, as that would shed light on the "NGS craft vodka scam", so there is really no right or wrong way to do it. just put it in at 40%. Boil the crap out of it as fast as you can to get it back out and your done. I have always wondered though, why dump any of it? Why not just use the diluted fake craft that's left in the pot, as the water to reduce the fake vodka down from the 140+\- that the pot distills over. I wonder if Mr. T does that ? prost
  8. Hoochware. Easy, scalable, fair price, responsive....... potato, potatoe.dont over think it.
  9. Perhaps you are looking at the issue incorrectly. You state that you read somewhere that distillation removes the risk...... You then also talk about producing a beverage at between 15-25 ABV. These are really two completely different scenarios. Yes, one can virtually assume without reasonable doubt, that distillation removes/kills contaminates as you will have to distill to at least 70%ABV to make a consumable product. No, you can't guarantee that as you continue to reduce that distillate in proof, that it will remain contaminate free. That will depend almost entirely on your finishing process and addition of post distillate additives. Prost
  10. I don't believe there is a major rum on the planet that is aged in new charred oak. You should have probably put whiskey in your barrel for a year, dumped it, then added the rum. That would have gotten you closer to what you are looking for. You could also dump what you have now, and refill with white rum, and the next batch should be more palatable. Prost
  11. There are many FAQ's on the ttb site that will answer many of these questions including allowable changes to COLA's
  12. One way you can work through the process is to just come up with your brand name, then do a simple piece of art, and submit a COLA. As you add verbiage of "puffery" the COLA dept will let you know where you went wrong, if at all.
  13. At this point, are you attempting to distill and barrel rum (not that rum need to be aged) or are you attempting to obtain a COLA for a product you have already produced ? Beyond that, you do realize that if you add a flavoring , as defined in your attachment above or otherwise, that is typically done after you have removed the product from the barrel (not that it needs to ever go in the barrel). I.e. You could make a white rum and add for example 2% molasses and not require a formula. If you added 3% you would require a formula, etc... BAM (Bible) for production :https://www.ttb.gov/images/pdfs/spirits_bam/chapter4.pdf As a side issue I do not believe your problem lies with some interpretation of what constitutes "sugar by products or purity" . I understand that sugar from cane can be used in any and all forms, as any derivation therein is merely process. Prost
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