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JustAndy last won the day on June 23

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  1. Yeah, if you think vodka + wood-chips = bourbon you just outed yourself as not having a clue what you're talking about. People have been working on artificial aging & maturation of whiskey for about 200 years without success. Please try your method and taste it side-by-side with a conventional bourbon, and if you are unable to taste the difference you need to spend a lot more time doing sensory training and less time giving bad advice.
  2. I don't understand your point, but mine was that: the majority of Kentucky whiskey (including Jim Beam) is not in temperature controlled warehouses and experiences dramatic temperature swings both daily and seasonally. Not only do they produce consistent products, they view it as helping the whiskey to mature.
  3. Tell that to the Kentucky whiskey industry...
  4. It's not correct to say "no one" stores wine outside, in fact a variety of producers do including vermouth, maderia, rancio, as well as table-wine producers. The question was about storing whiskey though. If you could get legal permission to do so (perhaps in a fenced in area that your drawing doesn't reveal to be outdoors...) I don't think there would be a huge problem if you are in a temperate (ie not dry) climate and the barrels were roofed/covered. https://www.alcademics.com/2012/07/making-vermouth-a-trip-to-noilly-prat-in-marseillan-france.html https://daily.sevenfifty.com/why-we-should-be-talking-about-open-air-winemaking/
  5. In the EU I believe it would be labelled 'Spirit Drink'. It has come up a few times in the rum world, dig around online and you'll see some reference to it. If the EU is a market for your product I would look deeply at the regulations and speak with the authorities before proceeding, obviously every country has it's wrinkles.
  6. What country are you in? In the US you can get away with calling it rum but in many other countries it would not be allowed.
  7. My experience with antifoam is that it fouls the still much easier than normal; the coagulated muck it creates cooks onto the hot copper and it makes sense that this forms a physical barrier which reduces copper interaction. The level of so2 allowed in dried fruit is something like an order of magnitude greater than is typical in wine, but I think whether it's a problem in redistillation will really depend on how much you use.
  8. What will you make at the distillery? If you will make grappa or fruit brandy there is a large advantage to a bain marie still.
  9. If you make whiskey or brandy, plenty of people would say the apex of distillation is in a direct-fired copper pot still.
  10. These were an oak alternative from some where, they were in a stave format but not staves from an actual barrel. They were toasted on all sides and were about 3" wide, 24" long and 1/2" thick. I've probably recharred/retoasted about 30 barrels and have tried charring individual staves but found it very hard to get something that was not acrid/smoky compared to doing the whole barrel.
  11. Sounds like a lot of work 😉 We've received barrels with staves in them from wineries and they were put into the barrel by removing the head (I believe this is how Maker's Marks staved product is done as well) and had no connective material, just in a pile essentially. I've also gotten some barrels that had oak cubes in a long cheese cloth tube which also had to remove by disassembling the barrel.
  12. Are you using an actual barrel stave or a stave-style oak alternative product (there are many out there but here is one https://www.seguinmoreaunapa.com/alternatives). An actual barrel stave is a poor choice as it's only received heat treatment on 1 of it's 4 sides so you'll be imparting a ton raw, not particularly pleasant, oak.
  13. Although there is an interesting history of 'needle beer' from the prohibition days of spiking non-alcoholic malt drink with illicit spirits.
  14. You're google results must be different than mine, I couldn't drum up any references to a fortified beer. I see a couple of Eisbocks (which are cyroconcentrated, not really 'fortified' in the meaning of added spirits) but my guess is the brewery never submitted for formula approval which I know happens quite a bit.
  15. I dont have it around anymore but we rigged up a foot operated valve with a TC fitting and a 90 elbow hose barb which worked great for filling syrup bottles.
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