I packed more amber, rich taste syrup today and updated the inventories. Because I’ve got to meet at my sister’s lawyer to sign something for her, then the holiday, I may not get more dark, robust taste packed until next week, I’m not sure. I still have more Amber to do, but my plan is to put some of it into 5 gal jugs and set it asside, for when I need to pack more in a particular size.
I’ve not done it that way very often (except for my bourbon barrel aged syrup), but I’m thinking I may do it more often from now on. The proceedure for it is to heat it to about 190-195, filter it and send it from the filter into a 5 gal jug. That way, once I need to get more in short order I don’t need to do a 40 gal or a 26.5 gal batch (the 2 size SS barrels I use), Being already filtered, I can then just pour 5 gal or two 5 gal jugs into the bottler, turn it on and be ready to bottle as soon as it reaches 185F. When I do a 26.5 or a 40 gal barrel, I need to pump it into the finisher, light the burners and wait for it to reach 190+, then filter it, and finally pump it into the bottler, at which time It’s lost temperature so I need to wait for it to get back up to 185F before I can bottle it. The reason I prefer not to bottle a whole bbarrel’s worth at one time is because I don’t always sell the different sizes at a uniform rate. Thus I run out of a size before many other sizes need replenishing.
May everyone have a great Memorial day!