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nabtastic

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Everything posted by nabtastic

  1. nabtastic
    Is this related to Two Lanterns Whiskey?
  2. nabtastic
    That’s interesting. I’ve only had limited experience with carbon filtering. It sounds like I should give it another go.
  3. nabtastic
    We don’t currently have a chiller. We’ve been using tap water but an upgrade is in good order.
  4. nabtastic
    Hi All, I'm searching for spirit holding tanks in the 1000 gallon range. These will be holding 70%ABV spirits (possibly higher). Any suggestions for high quality, meets all IFC/TTB/etc etc regulations would be greatly appreciated. New or used doesn't matter but we'll end up purchasing 3-4 tanks and they'll all need to match (preference is for new tanks). Cheers, Noah
  5. nabtastic
    Hey MGT - What about a 500 gallon hybrid pot, (5) 500 gallon ferms, with a 500 gallon reservoir? (no mash tun for us)
  6. nabtastic
    SCD - Would you mind ot elaborate on the comment "carbon is more effective at preserving flavors"? Is that saying that carbon is more effective at removing color than flavor, or more effective at removing flavor vs color, or..?
  7. nabtastic
    I went with slotted shims from Grainger as in the link. We probably should've ground the floor down. There's about 0.5inch variance from one side of each column to the other, and not in a uniform manner. Had to bend and twist every component to get shit straight again.. I've actually done a fair amount of residential construction and installations (mostly kitchens and such) so I assumed it was a little off. I didn't realize the concrete guys didn't even try - I honestly have no clue how thick our 6" concrete actually is. I'm not going to post the manufacturers installation instructions. I haven't seen any original copies and they're well-respected so I'll chock my experience as a one-off. Anyway, the columns are level and anchored, although it would've been a lot easier if the flange was wide enough to drill them in place. Next up is the cables. I was thinking lag screws to an anchor plate in the walls. The ceiling is exposed composite I-joists so I'm going to assume they won't work as an anchor.. One end to an anchor in the wall, the other end is secured to a bolt on the still? Again, thank you to everybody that has commented.
  8. nabtastic
    Use an acid to clean it - or a soak in PBW if it's really bad. Boil water through it to check for leaks/clean the nooks and crannies.
  9. nabtastic
    I'm not sure I want to say anymore after looking at the Vendome base but... column is basically 16" wide and looks to be about 3/16" thick stainless. The copper plates aren't in a position to be inspected at the moment. Bear-in-mind the bottom 5 feet (stainless steel) is just a stand. the flange is 1 1/4" wide and 1/2" thick and no bracing like in the picture above. Definitely getting the cables though - I can't tell if the base of one of the columns was poorly made or if it's conforming to our wavy concrete..
  10. nabtastic
    Thanks for the advice everybody. These columns are heavy AF and I've been terrified of these swaying - especially since they are so top heavy. I'll get the cables for the top and bolts for the bottom. Please tell me these anchor bolts work and that I won't need to tap all 16 holes per column.. I'll get our local metal shop to cut some shims for us.
  11. nabtastic
    Hey Steve - just saw your add on page 15. Guess you aren't retired!
  12. nabtastic
    It's less than 1 inch I'd guess but it puts a lot of pressure on each tri-clamp. I think for us, using metal shims and bolting it to the ground is best. They are flanged btw. I'm off to go buy steel slotted shims and some anchor bolts... hmm I guess flat washers would work too? The whole rig is less than 16'. I'm hoping that means we are good with anchor bolts..
  13. nabtastic
    Well that’s easy enough. Thanks!
  14. nabtastic
    oh wow I'm way behind lol
  15. nabtastic
    Hi All, Our columns don't have adjustable legs/feet on them. Anybody have recommendations for adjustable legs - preferably that can be permanently mounted into concrete? I'm looking for a safe/secure method of adjusting our columns because our concrete is uneven.. Would this adjustable foot work if we use a couple and then use separate anchor bolts to secure it to the concrete? Is there a cleaner / more streamlined option? Thanks
  16. nabtastic
    Just FYI/somewhat related - Steve Cage is now retired from ASD. I emailed last week inquiring about parts and that was the auto-reply. [we are still quite happy with our ASD pot still that we purchased several years ago]
  17. nabtastic
    OP - go by weight. Take Dehner's comments to heart. He probably (literally) knows the regs better than some TTB officers. Also, get a side port for racking spirits (especially if cold stabilizing) and sampling. The air driven agitator is also very handy for proofing in bulk. You'll definitely want CIP and a top manway. Personally, I prefer full drain conical bottoms for active use (proofing, macerating, etc) and the IBC tanks for storing/transporting.. I can't tell if the ones above are flat or not. I'm not knocking your stuff btw Southern - I may hit you up for storing and transporting our bulk spirits (we have a 90 rest on white spirits) in the near future. Side question - how high can you stack those totes with spirits (70%ABV +)? I was thinking there was a 9' limit.
  18. nabtastic
    Slowly add your reducing water over several days and rack your spirit, this allows colloids to settle. I've not tried adding clarifying agents but that might be worth exploring. The other suggestions are also valid options. Yes, raw ingredients will definitely have more oils in them and are less easy to work with overall but they may also have a better flavor profile.
  19. nabtastic
    Go early in the week and during off times. See if you can set up an appointment with the buyer/beverage manager/etc even if you have personal or professional connections with them. Be prepared to do a tasting at each place and have all of your "ducks in a row". This means drink(pour)- bottle- and case costs, any promotional material (sell sheet) or support you have, qty discounts, and ask when they prefer deliveries and try to be in the window when you do the deliveries. Don't hound them but you should expect to need to keep on them since all the other reps are doing the same for their brands. Take PaulNL's advice - it's right on target. [edit: also, don't forget that you'll still need to do and have all of these things when you sign with a distributor too]
  20. nabtastic
    PeteB is on the right track. We've had issues with flocc too (bottle at 45%). We ended up adding reducing water over 7+ days and let the tank settle, rack, and filter. If you're using new barrels and particularly from unseasoned wood, you may have excessive levels of b-sitosterol. Chill filtering works (or am I am told, haven't tried it on our spirits). It could also be your filters themselves. I think it's the calcium if the spirit is out of a normal pH range - hold that thought.. I'll go look after work. Or the filters may be nominally rated and with a bad pressure gauge and the (plates/filters?) aren't actually performing as they are supposed to. We used to have an RO system in house but we ended up plugging those expensive filters so often that we new buy from a local water company ourselves.
  21. nabtastic
    ...meanwhile back at the topic.. So we've established that it is legal from the TTB but we probably shouldn't use screw tops. It'll take work to get the right blend for 1) shelf stability and 2) a non-dilute mix after pouring over ice Canned can be either carbonated or not but a flat drink would probably be easier (ADI's hard lemonade?) The formula will almost certainly fall under DSS. - Any reason we can't hot-fill for acidic cocktails? The bottling tank will be pre-blended and I would assume the mix is below any risk of explosion so there wouldn't be a need for XP canners right? Since this is going into a can [been to several bars with pre-mixed kegs of highballs, but that would need TTB approval for packaging] we won't be as worried about the visuals, so 10 micron filters? Anybody know of any kickback from control states? Cheers
  22. nabtastic
    Not snarky just missing the point. I doubt anyone here is expecting to package a pre-mixed cocktail with the exact same ingredients or ratios - nor should they expect the exact same flavor profile. I wasn’t saying that canning alcohol+flavor is exactly the same as pouring a drink in your basement. I’m just saying it can be done. There wasn’t a market for small, mobile canning lines before the small batch beer companies but that doesn’t mean they weren’t able to work it out. Not everything in a can needs to be drank over ice, although it seems relevant to point out that cocktails mixed at point of sell also should be built to incorporate dilution from ice. condescension is neither welcome or helpful. Try to keep some aloha in future post brother.
  23. nabtastic
    I can't answer one way or the other on the flavor contributions of exogenous enzymes, although it seems intuitive that there would be a difference. It hasn't seemed like the customers really care that much as long as your honest about it. The times that it has been brought up in my company, I got the impression they were more interested in either appearing as an educated consumer than what the actual impact might be or out of pure curiosity.
  24. nabtastic
    Fernet on the rocks is a cocktail, vodka soda is a cocktail, martini is a cocktail, G&T - I see no reason why these wouldn't be shelf stable. Hell, one could reasonable argue that a beer is a cocktail (for the purposes of this arguement) given that it's a mix of sweetners (dextrins), alcohol, and hops and whatever flavorings are added (like blood orange)
  25. nabtastic
    It may matter for export. It may matter for the purchaser. For example, if I am buying a car I don't think it is uncalled for to inquire if someone has smoked inside or how regular the service was. Some people just like to do due-diligence when sourcing products - especially when it's a fairly common question from customers.
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