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Shindig

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Everything posted by Shindig

  1. Would you share your temps,brix,yeast pitch rate and nutrients? thanks!
  2. Pictures please? Are these standard food grade IBC totes? thanks
  3. I am interested in at least 1 of them. Please PM me. Thanks
  4. Great topic you all! Let's keep the rum discussion going
  5. Wow it looks great! That is def and expensive closure at that rate though.
  6. I attended a rum class at the Moonshine university and they said to NOT rack and put everything in the still for added flavor profile.
  7. Anyone using Reed Wax ? Can you give an idea of how many bottles you can do per pound? Thanks
  8. How did the BIG BLUE 3 stage filter work for you ? Thanks
  9. I sent them an email ! Thanks for the idea.
  10. Does anyone have a supplier for Red Star premier blanc Yeast? I can't find anyone that sells it in large quantities for commercial use.
  11. TETON Can you get those in 150gal size (the ones with the wheels)?
  12. Where are you thinking of opening in Michigan?
  13. The TTB will approve. Example - "Traverse City Whiskey". Look at their website which describes their "long lost family recipe". They have bougt and bottled their "Traversse City Whsikey" with amazing success with out making a drop. They ship it in from out of state. The "Traverse City" name is in bold letters on the label and because it is a tourist town everyone wants a bottle and 99% have no clue it is NOT made in Michigan.
  14. Sorry!! My PM bank was full. I cleaned it up so please PM me with any questions .
  15. Purchased from Still Dragon and never used ( we went another direction) 500L (132 Gallons) 304 Stainless Steel, Insulated, Indirect Electric Heating with 6 element ports and WITH agitator. PM me with questions. $11,500 ( save a $1,000 and get it now with NO WAITING!) You pay shipping from 49684
  16. Shindig

    Nutrients ?

    _ GREAT INFO!!! @Dehner SG of 1.190 is like 42brix? Isn't that twice the level you should start with for rum production?
  17. Shindig

    Nutrients ?

    I know everybody has a "proprietary" yeast that they use and do not want to discuss but what about nutrients? I was told recently, by people in the industry that deal with supplying yeast, that they do not believe in adding nutrients, they don't think it is necessary. I was always told beforehand that FERM-K or some nutrient regiment must be used in the production of rum and other spirits. Is anyone willing to discuss their nutrient regimen? Thanks-
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