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Tom Lenerz

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Tom Lenerz last won the day on September 23

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About Tom Lenerz

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  1. We have always sold "Futures" of one of our wines, we taste a barrel sample of it in the spring and it is available for pickup in the fall, the future is a deal price for a full case. We have done that with 2 spirits, sampling a barrel sample in the summer, option to buy a "future" and then pick-up in November. In my opinion it wasn't really worth the hassle for the spirits unless you have some scarcity of the upcoming release.
  2. My best guess is it is either too thick or not coarsely ground enough, either or potentially both leading too poor conversion. We hit north of 16 plato with 75% of the grain you used. Our process is almost identical to yours, but we are doing our malt rest around 145 instead of 140, but I don't think that would make that big of a difference in conversion. It sounds counter-intuitive, but I'd try going thinner and see if your yield goes up, seems a lot of people on here struggle with yield with the thick mashes.
  3. Malt and malted wheat are going to have a lower PG per bushel than corn. Was this field corn you used or something else like flakes? Also that mash seems thick for on-grain, at a 22 beer gallons (liquid volume/bushels) -- was this lautered? We run a 30 gallon beer here and usually get 4 to 4.4 PGs per bushel.
  4. I agree it would be nice to be using the global standard, but everything in our country is in freedom units, and I doubt that will change anytime soon. However I disagree that proof gallons are easy to miscalculate (WG * proof/100 or move the decimal of the proof to just after the 1), confuse (stating Wine Gallons vs. Proof Gallons adds to clarity in my opinion) or provide no use. Its very easy for me to figure out how many barrels of brandy I might get out of tank of wine, or estimate the acres of a grain my farmer may need to plant to fill my production volumes for the year, or even th
  5. I have a copy of https://www.ebay.com/itm/International-Barrel-Symposium-5th-6th-7th-ISC-Cooperage-Wine-Cask-Cooper-2008-/303640750147 that I've found useful. I believe there is a PDF version floating around.
  6. Some filter suppliers will offer to do bench runs of filter media for you to test to help you select your filtration. (Shout out to David Strauch at Strauch Chemical) Personally we go as coarse as we can without any visual issues. For most of our whiskeys that means just going through a 5 micron cartridge. For our brandies we do see some haze so we use Beco Select A20 pads and chill filtration (around 4 C) or a similar cartridge with non-chill filtration depending on the expression.
  7. We distill our Apple Brandy for our Pommeau to 160 proof. That high of a sulfite content could come across in the brandy, but depending on storage conditions it might not be so bad.
  8. The brewery I previously worked at we hauled anywhere between 300 and 800 pounds of ground specialty malts up a 6 foot step ladder and into a hopper, twice a day. It wasn't fun but it is definitely doable.
  9. Natural cork? Could be cork taint or "corked" spirit...
  10. Check in with the CFR but a quick search for non-beverage in Part 19 found the following: §19.626 Records of distilled spirits shipped to manufacturers of nonbeverage products. (a) General. When a proprietor ships distilled spirits to a manufacturer of nonbeverage products, the proprietor must prepare a record of the shipment, forward the original to the consignee, and retain a copy. (b) Form of record. The record of shipment referred to in paragraph (a) of this section may consist of either the record of tax determination required by §19.611 or any other document that contains
  11. This happens to us on rye and wheat, it depends on the size of your screen and type of grain you are using. We find the less plump grains making it through our 3/32 screen. We were using a 7/64th screen before, but found a slightly tighter screen helped a lot. Depending on your product flow rate and HP of the motor you can go tighter, but it will slow things down.
  12. Saver has a warehouse in Kentucky.
  13. This one https://www.saverglass.com/en/our-products/catalog-spirits/cognacaise-2536-oz-plate-bouchon-tete-29 ?
  14. It is rare, but not unheard of for people to use your Fedex or UPS number to ship you free samples (that way you get billed for the shipping) but that is a weird response.
  15. We do just hitempase, no bio up front with no hold until 185 for 20 minutes. Add bio, amylo and malt at 145 and hold 30, cool to fermentation. Works well for us, we see between 4.3 and 4.8 PGs of hearts per bushel on a single pass run.
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