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Found 8 results

  1. I have had queries from distillers who noticed that some of the gauging calculations they performed using the Canadian Alcoholometric Tables did not agree exactly with the results they obtained from the AlcoDens software. The reason for the discrepancies is that the Canadian tables are a hybrid of the TTB "in air" values and the OIML "in vacuum" values. When these distinctions are taken into account the tables and AlcoDens agree very well. The Canadian tables do not include blending calculations so the values obtained from these tables have to be interfaced with other systems for further processing. This makes it important that the basis for the numbers in the tables is understood. For those who are interested I have written up a comparison of the examples in the Canadian tables with the values obtained from AlcoDens to illustrate how the Canadian tables should be used.
  2. I'm trying to proof liqueurs using Table 6 from the gauging manual, but instead of water, I'm using a sugar/water solution. Does the presence of sugar affect the dilution rate? This seems like a common enough scenario that the TTB might address it, but all I see in the gauging manual is for binary solutions of ethanol and water. If the presence of sugar in the diluent renders Table 6 useless, what strategies are people using to dilute alcohol with sugar syrup?
  3. I just started messing around with the trial version of AlcoDens and realized that you can print the Volume temperature correction worksheet and the blending worksheets. Is anyone using these as their records for meeting TTB gauging, bottling, and tank record keeping requirements. It prints out with date and reference numbers that you can populate. It seems as though this would check the box. I have been trying to find a format that keeps this record keeping as simple as possible, while still adhering to the CFR requirements. AlcoDens seems to cover those requirements with these print outs. Any one doing this or am I missing something? Does the TTB want to see your "work" as far as doing the calculations? This would save me more excel time as i am trying to develop our record keeping procedures.
  4. Hey all, We are running our batches of infused vodkas through a little glass seamless lab still to make sure the proof is dead on. (We had it contract bottled to start and want to be sure of the proof). I have a concern that we are not running it a accurately as possible because though we have a piece of lab equipment, we are not a lab! What is the best way to run this piece of equipment? Do you run it pretty much dry? I figured you'd run it dry, but any time we do that, the sugar bakes onto the bulb and takes forever to get off. If that is the way it has to be though, we will obviously do it. Any suggestions would be awesome. Thanks!
  5. I can't seem to get a clear answer from this one, excuse my ignorance on the subject. When creating a certain liqueur with my former employer, we treated sugars(maple syrup) and other additives(coffee and coffee extract) as water when proofing. I figured the relatively high density of these liquids may skew the results. They were off a bit from treating them like water and we found ourselves correcting with water when we got the results back from the lab with the seamless glass still that gave us a precise ABV. This was an enormous pain in the ass and we found ourselves going back to the lab the better part of ten times before we achieved the desired proof. TL,DR: What is the best solution to properly proofing liqueurs and spirits with added sugar? Thanks! Minogue
  6. I've been looking for a physical copy of 27 CFR Part 30, the TTBs gauging manual. I mostly want one for the tables and ease of use instead of printing tables out and putting them together in a big, clunky binder. Anybody know if these are available anywhere, or if they even exist?
  7. I'm looking at Proof and specific gravity hydrometers from here http://www.coleparmer.com/Product/H_B_Durac_Plain_Form_Glass_Hydrometer_ASTM_125H_1_000_1_050_SG_0_0005/WU-08297-80 They conform to ASTM and are traceable to the NIST/A2LA manufacturing facility. Any reason why these wouldn't work? Below is an expert from the TTB: § 30.24 Specific gravity hydrometers. Return to Top (a) The specific gravity hydrometers furnished by proprietors to appropriate TTB officers shall conform to the standard specifications of the American Society for Testing and Materials (ASTM) for such instruments. Such specific gravity hydrometers shall be of a precision grade, standardization temperature 60 °/60 °F., and provided in the following ranges and subdivisions: ( B ) A certificate of accuracy prepared by the instrument manufacturer for the instrument shall be furnished to the appropriate TTB officer.
  8. Stupid n00b question from a relative first-timer (We just got our COLA! Time to bottle some spirits!) I make a liqueur with a target of 40% ABV. So far I've made 4 batches, all of which are a little bit less than that. First batch, for example tests at 36.75% ABV after re-distilling a sample. I went a little bit under on purpose with the plan of testing the proof and adding a bit more GNS to get the liqueur to the right bottling strength. And now that I'm attempting to calculate how much GNS-190 to add, I'm realizing this may have been much easier the other way around. The dilution calculators and examples that I see out there are geared towards diluting barrel-proof or high-proof spirits with water, not adding GNS to bump up an under-proof batch. I would see what AlcoDens can do for me, but I've got a mac. I was once good at chemistry (like in high school) but evidently I profoundly overestimated how much of that I've retained. Can anyone help me get me in the right direction?
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