Roger

https://www.bing.com/images/search?q=grain+gelatinization+table&view=detailv2&&id=95763D0036F5ABCEE3D93EB04568DB0BD7169A25&selectedIndex=0&ccid=kn88auKE&simid=607988897138478579&thid=OIP.M927f3c6ae284639f47afa5a2d614e14eo0

And don't over aerate, never o er a few hours. The yeast need O2 to propagate, but will not produce alcohol until it is used up. They will however consume your sugar

Let's begin, again. A-use the hydrometer, and you don't need a college degree or computer to figure out the deviations. B- add your enzymes below 150 (except for a small amounts to keep the mash thin) C- add your non corn items after the corn has rested at 180+, and those items will help to bring your mash temp down so you can get to (B) in an orderly and timely fashion without wasting to much energy.

I meant without the calculator. raw Refract doesn't work post ethanol without calculations.

You are killing your malt/enzymes by adding it over 150. Also, you can't use a refractometer on your beer, once it has alcohol in it. Fine for the initial info, but worthless once the fermentation starts.

Have you made one that's curved to fit between barrel racks ?

Hi joe As I mentioned to you on the phone the other day, we would be very interested in working with a flavor netrual cream base that we could add our own spirits and flavors to. So if you have something that works, please advise how I can purchase a sample, plus get a look at TTB applicable paperwork for formula approval. tks Roger / DIS

The format is no longer user friendly, especially on an iPad, but it was a great while it lasted. Over and out.

Then buy all the TC clamps you think you will need, then double it, and after that add 20% more.

If you think you'd get in trouble talking about Craft Distillers Vodka, that would be tame compared to talking about imported whiskey being diluted with NGS. Some things are better left alone.

There are 3 basic Vodka models : Craft Vodka brands boils down (no pun intended) to one simple phrase, "where's the column" ? If your column is in your facility, and you do your own fermentation or buy it from a brewery, then you are a craft vodka distiller who's product should realistically demand the price and respect of savy craft engaged consumers. Mainstream Vodka demand and price points are merely a reflection of the success or failure of each individual marketing budget. Potemkin Craft Vodka brands that re-bubble previous 190p GNS through 160p stills pretending to make nonexistent head cuts, fall somewhere in between.

You just need a clean space around where you bottle. Many distilleries are "faux moonshine" architecture.

no - what it is saying is that if you have less that 50% of any particular grain, it is not designated by "a grain" . i.e 45% Rye, and you can't call it rye whiskey. You just call it whiskey. 51% rye, and you can call it Rye. As for the age, it's saying that any whiskey stored in New Charred Oak, 2 years or longer, can be described as Straight. Of course you don't have to, but it is allowed. Further if it is less than 4 years old, you must have the age on the label. The only exception is that after 4 years in New Oak, you can drop the age statement if you so choose.

As much as will keep it to 30 ABV or more.

Yes

That question has been asked on here many times in various forms over the past few years, and most notably as related to banking requirements. just assumed it was again.Regardless whether it's coming out of your own pocket, or someone else, the issues are the same. Tks

The problem with conventional investment firms lending to craft distillers, is they are beginning to realize that Craft is ill defined. there is growing risk that large producers will so co-op the term, that local Craft distillers will never gain any traction. I was at an Old Forester tasting event last night, and all four of their new product were boldly ladeled CRAFT. Pretty funny coming from the oldest distillery in the US, plus owned by Brown Foreman. Their products were very good, and they should be proud of them. What they shouldn't do, is claim that product made in the millions of gallons by automation and continious distillation is Craft.

5.1 proof gallons per bushel of grain.

N/A

Everyone should of course follow their own path and dreams, while staying within the TTB regs. The issue is, what's most important to your particular business, and how that fits into the industry at large. Of course part of this is the very term "Craft", and if that carries a premium, and if so, to what degree. It's easy to see the success and failure of Craft, by looking at the brewery industry. In that product group there is no "brewed in Iowa" shipped to CA, put in a barrel, and then magically labeled "produced in CA". It just doesn't happen. In that industry, consumers know with relative certainty that the Craft Company they are purchasing from, brought the product from grain to glass. To offset the devastating losses actual Craft brewers have created for big brewers, Big-Beer has been on a buying rampage of small brewers, and continuing on with their small production models. It's worth the expense, as the Craft beer carries a price premium. Even that however is now experiencing a backlash from millennial consumers, who are pushing back against brands that are mega-corporate owned. With that in mind, in the distilled spirits industry Big-Alcohol is pushing for a "non-issue" of craft vs. mass production, by making it appear that they are in fact one in same, regardless of size or origin. This would have never happened (i.e. the consumer would have seen the difference) if not for actual start-up Craft distillers who are riding the Potemkin-Craft train, while they are waiting for their own spirits to mature. Of course there are also those who have no intent of ever actually producing anything, but that's a different story. The New Craft Distillers are essentially driving the resurgence of the whiskey industry, and with it, carrying along Potemkin-distillers (both mega and new bottler/bubblers). But to what eventual end? Will the consumer see it for what it is ? Is the entire industry, both mega and small at risk, if there is no discernible difference between the two? At the rate it's currently going, Big-Alcohol would probably be best advised to literally give away 10,000 PG to each of 500 Craft Distillers in the country, so those little "distilleries" would have a decent, aged product to sell under their own little brands. This would keep the Craft Spirits Distillery industry perceptually viable in the eyes of the consumer. That would allow Big-Alcohol to continue to flood the market with their own "Potemkin-Craft Labeled, same old products" at price points above and beyond what they have historically charged under their old brands. As for aspirations of "running a nationally distributed product"? I don't even know what that means. I'm a distiller

I generally agree with your statement when labeling vodka or any "well spirits", but not for aged spirits, and especially not whiskey. A craft distilled whiskey, labeled "distilled by" is easily worth a $4- premium per bottle within 200 square miles of its home. Outside of that range, it has less of a premium value, but never less than "produced by" except in the rare instance such as Angels Envy.

Filtering doesn't seem to work. Racking it off after a week works, but that is labor intensive, and somewhat product wasteful.

We have inverted with appropriate temps and citric, and can't seem to stabilize or permanently suspend either molasses or molasses / sugar blend.

How may I ask, are you doing that ?