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JustAndy last won the day on July 30

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About JustAndy

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  1. Do you have a dsp in addition to your wine makers license? If not, you are limited to making a wine fortified with brandy, and not a flavored brandy.
  2. Your Canadian-ness is showing , a proof gallon is 1 gallon at 50% abv, so 900 gallons @ 10% abv = is 180 PG not 90 PG. Anyways, on a simple pot still (no active reflux / plates/ dephleg) a reasonable expectation would be to recover ~70% of the total alcohol as hearts./usable spirit 1/3 as heads is vastly too much, if you are doing it organoleptically that suggests big fermentation problems, if you are doing it based on parrot proof it suggests your charge strength is much too high. If you are making malt whiskey on a simple pot still 10% abv is too high for wash and you'll get better
  3. I've heard of (but never seen) that iron contamination can turn a spirit black. If it was barrel charcoal you should be able to filter it out with the right media, or get it to drop with time. I've also read about using gelatin to strip out barrel character and tannin but I'm not sure that is really the problem.
  4. The pH range for Sebstar GL is 2.8-5.5, at 6.7 you are quite a bit above where you need to be. Check and post your pHs at each setup of the process and be sure your pH meter is accurately calibrated. Similarly, SebFlo TL is denatured about 140 F, so adding at at 190 is probably not helping you much. Your volumes of cooking corn in 150 gal of water then topping up to 900 gal seems like a typo perhaps?
  5. I've got a friend with about 70 x 53gal barrels of malt whiskey which is currently being stored in CA but the production DSP is running out of space and he'd like to get them moved up to the pacific northwest and stored closer to him. I've got a handful of his barrels but our warehouse is more or less full right now so I'm scouting around for him. I believe they are all stored on racks. He's working on a DSP location to do the final blending and bottling at in a few years but it's possible that might happen at the storage location if there is interest and it makes sense. If you've got spac
  6. I just read a liquor manufacturing book from 1893 and the author's preface said "The formulas have been left in metric, or the decimal system, as this system is gaining ground rapidly and there is every hope of it's final adoption by manufacturers as a matter of convenience." I wouldn't hold my breath about it.
  7. I understood, I was saying to just use a regular stainless steel drum as Black Creek did rather than some weird proprietary barrel that's more expensive (and will probably leak, and will probably not be made in 5 years). If you are concerned about it breathing, just open the drum and stir it once in a while.
  8. I can't imagine using these, why not just use a normal 55 gal drum with some staves if that was your goal?
  9. I can't see the logic for having a mash tun 2x the fermenter; unless you are distilling 2 fermenters at a time it would mean you have one sitting empty while waiting for the other before you could mash. A half-full fermenter will often work fine, a half-full mash tun or mash mixer might not depending on the placement of agitator, steam jacket, rakes, etc.
  10. You should look into your state restrictions before bringing them in, they are on state invasive species lists and quarantined in some places http://pi.cdfa.ca.gov/pqm/manual/htm/318.htm
  11. If you are spending several weeks proofing you don't necessarily need to take a reading if you are tracking the total water addition. But also it takes like 5 seconds to take a reading if you have a handheld density meter and perhaps 90 seconds if you have to use a hydrometer. I understand that everyones business functions differently and there are many price tiers and product niches, and slow dilution might not fit every business model. But to not use it because you are worried your employee cant do basic math? Or punch some numbers into a program?
  12. I distilled cider for a couple of cider marker's pommeau. The traditional way in Normandy would be either double pot still distillation or low-rectification continuous column depending on the region, and would work out to about 60-70% abv brandy. I distill ours at about 78% on a 3 plate pot still, our orchardist prefers that as it allows more apple must to be in the blend to hit the right mix of sugar and acid. The apple must seems to matter more than the brandy, if there isn't enough tannin or acid in the apples the pommeau will be very flat and blah. 50 ppm is a lot to me, your still wil
  13. Arak is not terribly relevant to a discussion about bacterial strains, but there is fair archaeological evidence that puts origin of alcohol distillation into 3rd century India, and some place it in China. Safest to say that scholars disagree. We make an 'arak' for a restaurant group using grape brandy and Syrian aniseed, its fun, they mostly use it in cocktails and tiki-style drinks.
  14. JustAndy


    Without knowing more about what you are currently doing, my advice would be to treat it like anise and distill a concentrated macerate of fennel and spirit all the way out until it is milky white/1%abv/just about dry and then put that phlegm in the next distillation or redistill it and use it as an essence.
  15. I second that its the SNAP 50 and not residual sugar (which will not be present in spirit after distillation) in rum or cask extractives (unless it's spending 18 months in a 10 L maple syrup barrel or similar).
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