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    Treasure Island, CA
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    Moonshine, Corn Whiskey, Bourbon

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  1. 1. I am pretty sure all of you are correct, and the legal definition will not allow it to be called whiskey if dextrose is added. This is the root of the original question 2. This distinction seems arbitrary because really all dextrose is is corn sugar extracted from corn starches using enzymes, which is is what we do when we mash. 3. If 1/2 lb per gallon isn't acceptable to this group exactly how much is? My guess is 0. I will be talking with my regulatory consultant on this and probably do whatever they say which is most likely 0. Clearly this approach is controversial, it just seems like the distinction isn't a meaningful. I don't think doing extra work with no clear impact on the taste or quality of a product makes my craft better, or the product. I want to be agile, I want to use chemistry and I want to innovate. If I can make great whiskey that people love with less cost and great quality that means I can have a better chance of survival. That's part innovation, creativity and experimentation. It would be my urging to caution us from adopting "dogmas" (outside of the law of course) or self imposed restrictions that constrain our agility or our ability to innovate. While adding sugar is no innovation, its been a staple of american moonshine for over 100 years, it is a symbol of the american history to innovate while you are entitled to argue that it was no improvement. Another interesting innovation example is Cleveland Whiskey, is it really aged whiskey? http://www.forbes.com/sites/alexknapp/2013/05/29/cleveland-whiskey-ages-bourbon-in-one-week/ In terms of honesty, I don't think that I would be posting on a public forum about this topic if honesty and visibility we not paramount to me. Not doing it the same way as everyone before me, or trying new things does not make me dishonest. It makes me an experimenter and a maker. If this is a slippery path, what is the lubricant and where is the destination? Making rum and calling it whiskey? Trying to get credit for making whiskey, which *should be hard*, cheating and it is now easy for this unfair cheater? If it tastes like corn whiskey, is made from corn and barley malt, yeast, enzymes and water and *nothing else* why do you care? I respect all of your opinions and approaches, I am honestly curious about your perspectives on this issue. Respectfully. Clay
  2. Adding these small amounts of dextrose doesn't significantly change the character or flavor of the whiskey in the experiments I have done. It *does* improve both the original gravity and potential alcohol of the wort by around 10% which is meaningful and is not expensive. Actually adding dextrose is cheaper than the amount of grain I would need to add to accomplish the same Original Gravity. So far I have not seen hot fermentation or esters or bad congeners being introduced with this method. Really. It still makes great whiskey as long as you don't get greedy and add too much. I consider experimentation with these choices part of the craft (all may not agree). I have seen legal definitions of whiskey indicating that adding any amount of sugar even one grain, means that it is not considered "corn whiskey", I am wondering how strict this is. Just my opinion and approach, I respect yours too.
  3. Hey Whiskey Brothers (and Sisters)! I just finished building a new tool for determining actual proof based on the ttb.gov § 30.61 Table 1 Proof Charts. I have made the tool completely available for free and it works well on mobile phones, but if you want the data I request you make a 4.99 donation. http://rootsdistillery.com/proof_table.html The tool is completely free and displays table entries within one degree +/- and one proof +/- which is required to conform to TTB proofing processes. I wish I could make it all free but it cost me around $100 to get it transcribed using Amazon Mechanical Turk. Hope this helps you, and any feedback is welcomed. Clay
  4. This is simple. We are not each other's competitors, we are the little ground shrews scurrying under the feet of the dinosaurs. We are trying to carve something out of an ecosystem that has favored big liquor for 70 years. We should be helping each other like crazy and sticking together so we can inherit the earth. Let the drinker decide and not tear each other down no matter what. That is why everything I post is licenced under Creative Commons. All the brewing and distilling source code, all the technology (except formulations) I publish as open source. In terms of legislation there are two things I think would help. Fast tracking applications for craft distillers, 12-18 months are common. Allow 2 Litre on site purchases and tastings for craft distillers without a distributor requirement. Hope this helps and good luck to all of you! Clay
  5. @EdInNH >system using a longer element great point. correcting, I will also update the post with the new element as soon as I get it. >skip the stainless conical fermenter noted, agreed. I am talking to more and more distillers using plastic. Temperature control is an issue I want to make sure is handled though. >Consider steam injection mashing. never considered this. I think this deserves an entire blog post on its own if I get this working. >Look for the 55 gallon drums locally. looking, everyone else says this too. I will probably note something like this on the post. THANKS!!!! Clay
  6. @mendodistilling great point. I would love to see an alternative setup for sanitary tri-clamps.
  7. I want to hook up a 1/2″ quick connect from my mash tun to the boiler of my distiller through a Chugger Pump. If I want a 3-4 GPM flow rate I can’t reduce down to 3/8″ which is common for 1/2″ to 3/8″ barbs. This setup should keep flow rates high. Many people on the brew forums have recommended the Pro-Flow 1/2″ stainless steel system because it works well but is relatively inexpensive for pretty good hardware. Note: This stuff is pretty popular, so you may have to back order your items from Pro-Flow and wait until they get these back in stick. I created a blog post that gives an overview of the connection from my mash tun to the chugger pump which eventually goes to my boiler. I hope this saves you some time. http://rootsdistillery.wordpress.com/2014/02/04/pro-flow-quick-disconnects/
  8. So I am looking at different ways to improve yield and sugar content without actually forcing a change to the definition of "corn whiskey". I have been doing research on beer production and commonly dextrose can be added prior to fermentation to improve potential alcohol. Since dextrose (corn sugar) is a 100% corn product, if I add 1/2 lb per gallon, can I call my product "corn whiskey". http://www.amazon.com/Corn-Sugar--50-lbs/dp/B0064OACFO/ref=sr_1_9?ie=UTF8&qid=1391302120&sr=8-9&keywords=corn+sugar
  9. It is brew centric as Panoscape mentions because I use brew process, equipment for fermentation and corn beer production. If someone has Brix conversion just comment on the blog post and I will add them to the interface. http://rootsdistillery.wordpress.com/2014/01/30/jquery-original-gravity-tool/
  10. Original Gravity (OG); Original Extract (OE)[edit] The Original Gravity is the specific gravity measured before fermentation. From it the analyst can compute the Original Extract which is the mass (grams) of sugar in 100 grams of wort (°P) by use of the Plato scale. The symbol will denote OE in the formulas which follow. --wikipedia I have created a simple tool, and made the source code open source, that will allow you to calculate original gravity. I also created a blog post saying how I did it. Original Gravity Tool http://rootsdistillery.com/original_gravity.html Original Gravity Howto Blog Post http://rootsdistillery.wordpress.com/2014/01/30/jquery-original-gravity-tool/
  11. WOW. This post is very illuminating. It seems worth a try considering Glacier tanks this size are about $5000. http://www.glaciertanks.com/Conical_Fermenters-15_BBL_473GL_1_790L_Conical_Fermenter.html
  12. @mendodistilling. Helpful! Updated! Please keep them coming, really appreciate the learning!
  13. This is the beginning, and I know I will outgrow this setup very quickly because using 26G means if I use a reflux tower I wont be able to expect more than 3.25G (12.3L) at 160 proof a run (if I am lucky). When I am bottling at .75L thats roughly 16 Bottles. 16 Bottles a week. That’s not going to be enough to be sustainable, and too much work. I may buy a second fermenter and then I can get up to around 30 bottles a week (I have a day job so weekends only). But in terms of investment its pretty low risk and if I can grow this will become my experimental rig. This to me is the absolute minimum you can have to start, while also doing it right. Stainless makes it easy to clean and keeps the whole thing simple to maintain and connect using tri-clamps. I would love to get your feedback on any of this equipment, or if I can do better for less money. I also comment at length on my blog. http://rootsdistillery.wordpress.com/2014/01/19/micro-26g-setup/ Mash Tun STOUT MT30TW-RF (475) 30 Gallon Mash Tun with Thermowell, Thermometer and Recirculating Fitting Price: $589.00 Fermentor STOUT CF27TW-WH (245) 27 Gallon Conical Fermenter with Thermowell and Wheels Price: $859.00 Boiler Moonshine Distiller 26 gallon stainless steel milk can distilling boiler with a 4″ tri-clamp connection. Price: $479.99 Distillation Moonshine Distiller 4″ 4 Plate Modular Copper Bubble Plate Still Tower. Price: $1299.99 Distillation Heat Source 220v 30 amp SSR Controller w/ 5500 watt heating element. Price $350.00 Mashing Heat Source Bayou Classic Single Burner Patio Stove. Price: $47.99 Reverse Osmosis GE Reverse Osmosis Filtration System Model # GXRM10RBL Price: $149.99 Liquid Storage (8) 55 Gallon Blue Plastic Barrels FOOD GRADE, NEW & FREE SHIPPING. Price $632.00
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