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  1. *Sold* Anton Paar Snap 51, $3,500. This handy item is like-new in box, and unused except for a handful of test proofings, we find we are not using this at all since we are using different equipment instead. Includes manual, extra tubing, padded carry case, item as shown. Can ship to you FedEx from Seattle area. Compare to $4,170 to $4,210 elsewhere.
  2. AlcoTest-RI®-2911 Plus-J157OM-DP (Paid $25,738 in June, Selling for $20,000 plus actual shipping costs) We are new distillery that bought this piece of equipment brand new 2 months ago. It works perfectly fine and has been barely used. We are selling it because at our size we don't need this level of sophistication and it is not being used. Rather than let sit there until we grow into it, we are opting to take a loss and infuse cash back into the business. Our loss is your gain if you have been considering this type of equipment. Rudolph Analytical has been great to work with - our rep provided great support through start up and the equipment itself is easy to use. The New Full Feature AlcoTest does it All! • Measure a huge range of products from Fortified Liquors and Spirits to Beers and Wines • High Solids are not a problem, Measure directly without doing a distillation • Measure Sugar/Brix content in both alcoholic and non-alcoholic beverages • May still use the TTB Approved Method of measuring a distilled beverage • Measure alcohol concentration without distilling quickly using Density & Refractometry Density & Refractometry are time tested, proven and robust measurements that are Fast and Easy to do. And the Rudolph Research Analytical Software provides the Simplest User Interface possible for what once was an arduous task. More information on Features & Specifications available if interested.
  3. What is your opinion on using this computerized equipment (other than price)? I just came back from an intensive distilling course where we learned the basics by using hydrometers. They are obviously the tried and true method. Has anyone had any issues with the machines? We are determining if we need to budget one or just stick to the basic hydrometer. Thoughts? Horror stories? Thanks Travis
  4. Anton Paar DMA 5000 for sale. Unit is in good shape, TTB approved, comes with printer and accessories. DMA is in good working condition. I don't need it anymore, i am using something else. Ready for proofing! Let me know if your interested or have questions. Asking for $8,000 extra parts are available, feel free to contact me. Cheers, Joe (724)910-1619 mobile
  5. I have a Anton Paar DMA 35 handheld unit for sale. Its in good working condition. Looking for something around $1,700 or best offer. I have two of them that i don't need. Message me if you have questions. Cheers, Joe
  6. When determining proof when a spirit has in excess of 400 mg/l obscuration are you required to follow this method or can you simply distill and proof using a lab still? Video referenced is determining proof obscuration by evaporation. Thanks,
  7. I am looking for a better way to adjust proof in liqueurs. By better, I mean better than add water, re-distill sample for obscuration, repeat, etc. I'm not that smart, so an example would be great. We proof our basic spirits with hydrometers, by weight, Can someone walk me through the correct way to take a small sample and figure out how much water to add to bring it down to a specific proof? I understand that we would still need to re-distill the end product to ensure it is, indeed, the correct proof. Thanks, Todd
  8. I'm curious to see what everyone is using for final proofing before bottling. I realize it would be ideal to use an Anton Paar 5000 meter but i cant imagine everyone has the budget for that. Just wanted to see what other distilleries were using. -hydrometer (if so what brand have you found that you like?) -weight -Anton Paar hadheld etc. -any others?
  9. Anton Paar 4500M for sale! Comes with printer and accessories and has recently been calibrated. Message me if your interested, would like to sell this quickly. Looking for something around $8,500. I am the end user,don't need this unit at the moment. Cheers, Joe jlevy8777@gmail.com
  10. While proofing down some potato vodka, there was a big difference in what I calculated versus what the hydrometer was reading. It should have ended up at 80 proof, but the hydrometer was reading 92 proof. Adjusting for temperature (85°) according to the chart that came with the hydrometer, I subtracted .4 to end up with roughly 91.6 proof. Baffled, I checked the HoochWare app to see what it said the true proof at the temperature is, which said 80 proof. It gave me some confidence that I didn't do my math wrong, but left me confused about temperature adjustment. TLDR: what is the best way to adjust for true proof when the temperature isn't reading 60°?
  11. 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?
  12. 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.
  13. Does anyone send their high solids spirits out to a lab for 'proof observation by evaporation' for proofing? If so, looking for lab recommendations and cost. Thanks in advance.
  14. Anton Paar DMA 4500 for Sale! Comes with Printer, good working unit. Contact me if your interested or have questions. $6,500 Cheers! Joe 724-910-1619
  15. Hi all, I'm looking for a straight kjeldahl attachment. I've got one with a 75* bend for connecting directly to the condenser but I'd like a straight in, straight out option like you see in the TTB videos. This is for distilling alcohol samples to remove obscuration during proofing. Like this but with straight glass for connecting via silcon tubing or corks (50 seconds into video). I don't have a lot of counter space and my current setup takes the entire table.. -NAB
  16. We have recently experienced some problems when using the standard TTB procedure for determining ABV by lab distillation of liqueurs containing above 30% solids, especially if we have milk solids present. If we start with 100 ml of sample, add 50 ml of rinsing water and then distill off the recommended 96 ml what is left in the boiling flask is so thick that it is impossible to deal with. The actual ABV of the sample is known because we know how much neutral spirit had been added and we know the total volume (from the total mass and measured density). This corresponded very closely with the ABV calculated by AlcoDens LQ, but the lab distillation always gave low results. I suspect this was due to carry over of solids. Even commercial lab results were quite far from the known ABV. We modified the lab distillation procedure and are now getting much more accurate and consistent results, and I would really appreciate your comments if you have experienced similar problems. In our modified procedure we still start with a 100 ml sample but we add 200 ml of water and then distill off 196 ml (which we make up to 200 ml), leaving approximately 100 ml in the boiling flask. This means that the initial solids are still in 100 ml and remain nicely in solution. My calculations show that for a sample containing 15 ABV this procedure will recover +99.99% of the alcohol. Since the alcohol that was initially in 100 ml is now in 200 ml the measured ABV has to be doubled. We understand that this halves the precision of the measurement but the results are so much closer to the known value and are much more consistent - and the glassware is much easier to clean afterwards! How have you gotten around this problem?
  17. Hello, I'd like to interpolate Table 6 in order to figure out the component parts of alcohol and water in spirits at fractions of whole proofs. I've imported the table into MS Excel but can't seem to get an equation that works for this data set (water content vs. proof)... Are we supposed to interpolate the data points similarly to how the Gauging Manual goes about handling fractional proofs in Table 1? Has anyone successfully developed an equation for this relationship? Or, alternatively, am I over thinking the problem of "How do you reduce 166.2 proof spirit to 80 proof?" Thanks,
  18. 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!
  19. I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
  20. I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching. On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different. Any advice on this would be great.
  21. One of my products is a software package for doing proofing calculations when blending, diluting or fortifying spirits. Over the years a few customers have asked me whether the software could be used for calculating blends involving liqueurs which include syrup or granular sugar. Unfortunately my software cannot cope with anything beyond pure alcohol-water mixtures. Whenever I have followed up on these requests I have found the producers of the liqueurs were very reluctant to explain their calculation needs in any detail. The email exchanges always died out quickly and I concluded that these recipes were closely guarded secrets. I have had two more of these requests, followed by the usual silences, in the last few weeks and it got me wondering whether it would be worth investing in getting the necessary data and developing a blending calculator that could include the effect of sugar. If any of you have experience of how the blending calculations are currently done for liqueurs I would be very grateful for your comments. I am absolutely not interested in getting at anybody's recipes (I don't run a distillery) and I am only interested in the general procedures used for doing the blending calculations. From what I understand, it is necessary to do a lab distillation after every blending operation to determine the proof. If the proofing calculations are being done as simple proportions (as in the Pearson Square method) and neglecting the shrinkage this could be a slow and laborious process of creeping up on the target proof. I supposer at the top end of the market the blenders are using fixed recipes that have been refined by trial and error over decades, and at the bottom end of the market accuracy may not be important. If you are able to comment on this process, without giving away your trade secrets, please help me to see if there is a problem I can help solve. I don't want to put a whole lot of work into developing a solution to a problem that does not exist. Thanks in advance for your comments.
  22. I have read some of the threads on proofing liqueurs and so forth and thought I had everything straight, but upon watching the TTB webinar (in tools/tutorials section of ttb website) on lab distillation I am confused. To give a quick rundown, they want you to fill a volumetric flask at 60 degress. Pour this into your lab still and rinse it with 50% the volume with distilled water. Proceed to distill up to 96% the original volume. Add the remaining 4% as distilled water and then calculate your proof of obscuration as the difference between this and your original reading. Before watching this video, I would have planned to take a known quantity of distillate by volume and distilled all of it. At this point, add water to bring it back to the original volume at the original recorded temp (no real need to be 60 degrees technically...) and take the new proof. The difference between the original proof and the proof after distillation is your proof of obscuration. This means your original proof is your recorded plus the proof of obscuration. If anyone can explain the TTB version I would appreciate it. Was my original way of thinking correct or not? I don't understand why one would stop at 96% yield in the TTB's example as you would be leaving both sugars and alcohol in the lab still. All help is appreciated. This is for a Old Tom Gin that is being sweetened with maple syrup. As a little add on question, does anyone know what a normal range is for sugar quantity in Old Tom Gin? I took some off the shelf that show obscuration of 14 proof and one that was .5 proof. They both showed the same brix reading (but of course alcohol is throwing that way off on my refractometer reading). Rather I should say, what the upper limit is for added sugar, as I know you can get by adding none just increasing sweeter botanicals. Thanks and cheers!
  23. Hi everyone ! I'm looking for some professionnal advice on proofing liqueurs. We have a couple of interesting ideas but we lack some knowledge about proofing sweet spirits. I read other posts but to be honest I don't feel I know everything I should to commercialize a liqueur right now. We need to be pretty accurate when it come to alc. % etc. .. I'm in Eastern Canada so I would be please if someone in the Northeast would accept to receive me at their distillery to exchange on our practices and ideas ! Thanks guys Jean-Philippe
  24. I've been having some real trouble understanding which hydrometers are necessary for operations. Does anyone know of a guide for the hydrometers needed for operation? I know we need to have NIST-certified equipment for proofing and gauging, but don't understand the ranges of SG for which we need. Can anyone share a list of ranges, use, quantity and whether NIST certified of your hydrometers? We're ready to spend on these, but want to make sure we're spending correctly. I've seen a few posts on this, but there seems to be some variance on how many hydrometers most folks purchase and the number that are NIST certified vs. those that are not. Thanks for your input. Any recommendations on where to buy (aside from Cole Parmer) are appreciated as well.
  25. Just wondered if there's anyone out there with experience using an Infrared Spectrometer to determine alcohol content, and what their experiences are. I don't have a chemistry background myself, but am just aware that this is possible. We made a honey liqueur so density-meters don't really help. We currently proof using a glass lab still and hydrometer. It's both time consuming and a bit error prone. I know that Anton-Paar offers these, but is anyone using a cheaper off-the-shelf generic device from another company? I assume you'd just need something that can read the right IR spectrum (3500-3200 cm-1) Also I'm aware that the TTB has their own list of approved stuff, I just want something that can be used quickly and later checked against our lab still / hydrometer.
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