whiskeytango

We did our last one on line and took at least a month

Two years, Thats would leave me with a year and a few months to waste

Rudolf's customer service is great. Never got the chance to demo a anton par that was functional. Every time the rep showed up it was busted plus they would only bring the hand held never the bench top model. So we went with Rudolf

Anyone got a source for organic corn? It seems pretty tough to track down

How about a link to the article?

To bad no one can get in contact with you.

I have emailed you multiple times with no response any chance someone can contact me?

Anyone have a good name of a fire code specialist who would work with our architect on some fire code issues.

Anyone have a good name of a fire code specialist who would work with our architect on some fire code issues.

And I thought only 19 year olds would drive an hour to get a bottle of vodka.

Where did you get your berries?

Not sure thats how it works, its my understanding that depending on the starting proof the amount of total volume will change. So if you're diluting 1 gallon of 190 proof with 1 gallon of water you will actually have less then if you dilute 1 gallon of 100 proof with 1 gallon of water.

Ok so Dave doesn't know. Anyone else? lol But seriously they don't run on Mac and I'm not buying a computer just for this.

Ok all you SMRT guys out there here is you chance to prove it. Im looking for an equation for a simple blending process. What i would like is an equation where you can plug in YP (your known proof) then figure you add in X (amount of water) again a known amount then you take your next proof and you can calculate a total volume after the water is added. the hard part is counting for the loss of volume you get when you add water to alcohol since we all know 1 gallon of water plus 1 gallon of alcohol doesn't equal 2 gallons of liquid

True I'm sure Bourbon has more appeal than corn whiskey. But now sure how much appeal a lightly aged bourbon would have. I think a light aged corn whiskey would be better but i have no idea really. Just kicking around ideas

Ok that makes sense, But just for fun, and friendly argument. If i take my used barrel that i have freshly charred and dump a whiskey in it for 30 seconds and call that a white whiskey since it has been aged on oak. The barrel is now used. Again this is just for friendly argument sake. Lol

And by that logic it can also be a Corn whiskey since its aged in used barrels?

Other interests like making money? LOL

Yes i agree its vapor condensing to quick and causing a sucking, Try using slightly warmer cooling water.

ok below s the TTB definition of corn whiskey It makes total sense as far as the mash bill and the distilling. My question is about the barrels and aging if you choose to. Are my assumptions below correct. 1 If they are new they can not be charred correct? 2 If they are used they can be charred (seems lost of people use old whiskey barrels for this) and if this is true could you use a old wine barrel and char it yourself? Since it is used. Whisky produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 80 percent corn and if stored in oak containers stored at not more than 62.5% alcohol by volume (125 proof) in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood

Double G Just because someone has a still and is located someplace you can see them doesn't mean they are actually distilling their own product. Next time your in a liquor store take a good look at the tables. I will guarantee not all those products are "distilled" by them.

Rep came to my distillery twice both time the DMA didn't work... No idea if they are good or not

My question is how much is 960 gallons of spirit, hydrometer proof.?

Meow.

Needle nose pliers. One berry at a time.. lol