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Proofing with high solids content
Does any one has any experience with proofing high solids spirits, way over 6mg/100…close to 35ml/100. I understand that the process involves distillation. From what I understand and saw on TTB video I would need lab distillation apparatus. Any recommendations on equipment….. and I am not looking to spend 25k on Anton Paar.
Anybody in NJ-NY area uses that kind of apparatus?
And finally, any recommendations on Lab that I could send a sample to, and have them check the proofing.
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5 Réponses
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I bought a Master Distillation kit from Pellet Labs: https://pelletlab.com/product/master-distillers-1000ml-distillation-kit/
I have sent so many of my distillers to them that I should be getting some sort of commission, but alas, no. You can also find them on Amazon with free shipping, if you are lucky.
You do not need an Anton Paar, the gauging manuals are based on thermometer and hydrometer measurements. Buy a calibrated thermometer and calibrated hydrometers and LEARN HOW TO USE THEM CORRECTLY!
Here is a video from Rudolph here as well as the instructions written out on how to to use a distillation apparatus:
https://rudolphresearch.com/videos/distillation-obscured-alcohol-products/
BDAS is who I used for samples testing: https://bdastesting.com/ but find someone close to you as you have to pay to ship off your samples.
Jennifer
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High solids = sugar or sweetners?
If so, invest in Alcodens LQ and take the time to do the work up-front, to ensure your final proof is on target.
Trial and error proofing (why so many people do this, I don’t know) would be an absolute disaster if you are proofing via distillation.
Your final proofing should only be a confirmation of the proof you expected out of whatever processing operations you were doing.
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https://www.katmarsoftware.com/alcodenslq.htm
There’s a video how it works. Also it’s a free download to test it out.
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TBH, probably you should chalk 1 more mental commission up! I also am a new distillery, going through all the shocks of discovering I’ve been thinking in terms of apparent proof when it came to sweetened drinks, and having to gird up my big boy pants and learn to do it correctly. I appreciate you doing a bit of spoon feeding.
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Jon – I talk to new distillers all the time about what they should be doing at their distillery. Send me an IM if you have time.
To anyone else, I am here to help, send me an IM if you want to talk obscuration, TTB compliance, etc.
Connectez-vous pour répondre.
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