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Every Distiller Has a Story...
At Gusmer, we know that every distillery has a story and that every distiller can make their own mark within the industry. That’s why we are proud to feature Bardstown Bourbon on the front cover of this year’s catalog. Set on 100 acres of active farmland in the heart of Kentucky, Bardstown Bourbon broke ground in 2013 and the facility started producing bourbon in 2016. The company’s late founder Peter Loftin, saw a need for a custom production facility for clients looking for additional production capacity. In 2016 the company began production at approximately 1.5 million proof gallons and quickly grew to almost 7 million proof gallons in 2018 reflecting a 500% increase in just two years. Currently 90% of the facility production is for labels and clients other than Bardstown Bourbon. Bardstown Bourbon produces nearly 40 unique mash bills for some of the finest whiskey and bourbon brands, including Jefferson’s, High West, Belle Meade, Hirsch, Calumet, James E. Pepper, Cyrus Noble, and many others. Nick Smith, Distillery Manager & Head Distiller, stressed that “it’s all about the team.” Bardstown Bourbon prides itself on its team, noting that many members of the staff
have worked at a variety of distilleries in Kentucky, building upon a large wealth of knowledge and experience. Steve Nally, Master Distiller for Bardstown is a great example of this, working in the distilling industry for almost 50 years! Another key member is John Hargrove, a rising star within the whiskey industry and the Chief Operating Officer . Like Gusmer, Bardstown Bourbon realizes that producing great bourbon is both an art and a science. At Gusmer, we have the technical staff and product lines that honor the rich history of the distillation process, while always looking to innovate. Gusmer prides itself on the many successful partnerships in the distilling industry and are here to support you with products that will help you reach your goals - products that are tried, true and tested for artisanal to large-scale spirit production. We look forward to working together in the creation of your spirits and success in your brands. Your Friends at Gusmer Enterprises, Inc.
2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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Gusmer Enterprises Good Manufacturing Practices (GMP) To assure our ability to deliver the best quality products, we have designed our production facility and processes to meet higher standards. Our Fresno, California manufacturing facility regularly participates in third party GMP audits by accredited GMP auditors. These third party audits evaluate the effectiveness of our facility’s adherence to the guidelines established in 21 CFR 110 and international legislation, as well as the adequacy of the programs to meet food safety standards, pest control, operational control, personnel practice, maintenance, cleaning and other food industry standards. Gusmer Enterprises is committed to Good Manufacturing Practices and the quality of our products.
Gusmer is the proud manufacturer of the following products:
Micro Essentials TM Fermentation Nutrients
OakAvantage ® OakAdjuncts
Cellupore CSF Series Filter Sheets
Oak-Mor ® OakAdjuncts
Cellu-Stack ® Lenticular Filter Cartridges & Filter Housings
Carbac ® Carbon Filter Media
Gusmer is also proud to partner with the following companies:
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 1
Table of Contents Products
Featured Products
IFF Danisco Enzymes. ....................................................4-8 Micro Essentials Nutrients. ................................................9 Yeast. ............................................................................10-11 Chr. Hansen Yeast.......................................................10 Renaissance Yeast. .....................................................10 Yeast Chart.................................................................. 11 Oak Products............................................................... 12-15 Gusmer Oak........................................................... 12-13 Arôbois Arôneo Oak............................................... 14-15 DDWCaramel Coloring....................................................16 Filtration........................................................................ 17-20 Filter sheets. .................................................................17 Cellu-Stack Filters and Housings................................18 Carbon Filter Media......................................................19 MilliporeSigma Filter Cartridges..................................20 MilliporeSigma Bevliner Housings..............................20 Chemicals / Analytical Services. ......................................21 Ordering Information.............................. Back Inside Cover
IFF Danisco ® Distilling Enzymes
Page 4
Carbon Filter Sheet Media
Page 19
Fermentation Nutrients for Distilling
Page 9
Chr. Hansen Yeast
Arôbois Arôneo Oak Blocks 47
Page 10
Page 14
2
2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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Facility Locations and Technical Sales Representatives Information & Ordering To place an order please call us toll free: 866.213.1131
LOCATIONS: West Coast Napa Napa Store & The Wine Lab TM 640-D Airpark Road Napa, CA 94558 Phone: 707.224.7903
Sonoma Gusmer Sonoma Store 9025 Old Redwood Hwy, Suite E Windsor, CA 95492 Phone: 707.836.1056 8:30-1:00, 1:30-5:00 *M-F PST * Extended harvest hours, call to inquire Waupaca Midwest Manufacturing Facility 1401 Ware Street
Fresno West Coast Manufacturing Facility 81 M Street Fresno, CA 93721 Phone: 559.485.2692
Fax: 559.485.4254 8:00-5:00, M-F PST
Fax: 707.255.2019 8:30-5:00, M-F PST
East Coast
Mountainside 1165 Globe Avenue Mountainside, NJ 07092 Phone: 908.301.1811 Fax: 908.301.1812 8:00-5:00, M-F EST
Waupaca, WI 54981 Phone: 715.258.5525 Fax: 715.258.8488 8:00-5:00, M-F CST
Waupaca Manufacturing Facility
TECHNICAL SALES REPRESENTATIVES BY AREA: Central CA, Nevada Bill Merz (Bakersfield, CA) — 661.330.5294 bmerz@gusmerenterprises.com Central & Northern CA Greg Sitton (Visalia, CA) — 559.573.4398 gsitton@gusmerenterprises.com Central Coast CA Neal Duncan (Paso Robles, CA) — 805.206.1625 nduncan@gusmerenterprises.com Napa County CA Pedro Pereira (Napa, CA) — 707.320.3307 ppereira@gusmerenterprises.com Sonoma/Mendocino Counties CA Ivonne Dresser (Sonoma, CA) — 707.478.9302 idresser@gusmerenterprises.com Southern CA, Arizona, New Mexico Mae Lortie (Oceanside, CA) — 760.553.6344 mlortie@gusmerenterprises.com Northwestern States / Western Canada Chris Webster (Moses Lake, WA) — 509.209.1311
Lower Midwestern States Jill Gallegos (Lago Vista, TX) – 817.676.6506 jgallegos@gusmerenterprises.com Upper Midwestern States Nate Siats (St. Paul, MN) – 651.491.7220 nsiats@gusmerenterprises.com Minnesota, Wisconsin, Eastern Canada Tom Mondor (St. Paul, MN) — 715.417.0623 tmondor@gusmerenterprises.com Great Lakes Region Bryan Forbes (St. Paul, MN) — 651.280.9377 bforbes@gusmerenterprises.com Northeastern States Matt Pino (Mountainside, NJ) — 609.569.6329 mpino@gusmerenterprises.com Southeastern States Nathan Kreel (Raleigh, NC) — 240.810.2650 nkreel@gusmerenterprises.com
Gusmer Enterprises Social Media For all the latest news, videos and updates follow us on our social media pages.
cwebster@gusmerenterprises.com Colorado, Upper Western States Nate Siats (St. Paul, MN) – 651.491.7220 nsiats@gusmerenterprises.com
3 West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com
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IFF Danisco ® Distilling Enzymes
Traditional brewing and distilling rely on the enzymes produced by malted grains to convert starch into fermentable sugars. Some of the critical enzymes developed during malting are amylases, proteases, and cellulase. These same enzyme activities are available as IFF distilling enzymes from Gusmer. IFF is an industry leader in food, beverage, health, biosciences and sensorial experiences, science and creativity meet to create essential solutions for a better world. Gusmer Enterprises is proud to partner with an iconic brand to serve the distilling industry. Today, enzymes are used by distillers to improve process ef ciency, increase alcohol yield, enhance fermentation, and to maintain overall quality and assure brand consistency. With enzymes, distillers can make use of locally produced grains and alternative raw materials to create unique, single-grain and alternative spirits. They are fundamental tools for consistently producing high quality spirits. Liquefaction Mashing is the first step in processing starch-containing grains to alcohol. When milled grain is added to water and heated, the starch in the grain gelatinizes
making it available to enzymes, but with a dramatic increase in viscosity. During liquefaction , mash viscosity is reduced by alpha-amylase enzyme activity that breaks down starch molecules to produce water-soluble dextrin fragments and maltose. Viscosity Reducing Enzymes Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down the non-starch components of grains to release more starch for conversion and reduce mash viscosity. Saccharification Water-soluble fragments of starch called dextrins are unfermentable carbohydrates that must be broken down even further in saccharification to produce fermentable sugars. Glucoamylase enzymes break off single molecules of highly fermentable glucose from starch molecules, dextrins and maltose. Fermentation Enhancement Fermentation enhancement enzymes, protease and peptidase, aid the breakdown of grain endosperm, a protein-starch matrix, into smaller proteins and amino acids releasing starch for conversion and providing additional amino acid nutrients in the wash for yeast to thrive. When using specific combinations or blends of all these enzymes, a distiller can reduce mash viscosity, increase extract, produce more fermentable sugars and assure consistency even with varying raw material. DuPont distilling enzymes from Gusmer supply these key enzyme activities and provide the tools to reduce cost, waste and energy consumption, accelerate production and achieve consistently high quality spirits. IFF liquid enzymes are available in a variety of pack sizes, ranging from jerricans to drums to IBC totes. Contact your Gusmer representative on availability and lead times. Enzymes are proteins that act as catalysts to promote chemical reactions. Very small amounts of an enzyme can cause a significant, but specific change in a large amount of material. Enzymes act more slowly at lower temperatures and are permanently denatured by high temperatures. Process temperature, pH and enzyme additions must be controlled for optimum results. The DuPont Authorized Distributor Logo and the DuPont Oval are trademarks or registered trademarks of affiliates of DuPont de Nemours, Inc., used under license by Gusmer Enterprises, Inc.
4 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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IFF Danisco ® Distilling Enzymes (continued) Liquefaction Enzymes
Liquefaction - Heat stable enzymes break down starch and reduce mash viscosity for better mixing and processing.
Product
Description
Benefits
Thermostable bacterial α-amylase
• Rapidly reduces viscosity for e cient starch liquefaction • Can be used for medium or high gelatinization temperatures • Great for distillers that want organic approval
AMYLEX ® BT2
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
70 - 90 °C (158 - 194 °F)
800 - 1600
6.1 - 6.8
0.8 - 1.6
Application: Add to cereal cooker before cooking and/or at liquefaction.
• Excellent adjunct liquefaction at low pH • Allows for use of low water to grist ratio • E cient starch liquefaction for reduced processing costs • Achieve faster viscosity break
Thermostable bacterial α-amylase
AMYLEX ® 5T
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived Yes
70 - 90 °C (158 - 194 °F)
50 - 600
5.4 - 8.4
0.05 - 0.6
Application: Add to cereal cooker before cooking and/or at liquefaction.
• Rapid viscosity reduction at high solid concentrations • Allows for the use of high temperature gelatinization starches • Can be used with high adjunct levels
Thermostable bacterial α-amylase
AMYLEX ® 4T
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived Yes
74 - 90 °C (165 - 194 °F)
400 - 600
5.5 - 6.3
0.4 - 0.6
Application: Add to cereal cooker before cooking and/or at liquefaction.
“ Working with IFF Danisco distilling enzymes we have been able to increase our yields and fine tune our mash and fermentation methods, saving time and increasing efficiency. Since switching to the Danisco line of enzymes, we’ve seen higher attenuation, greater reduction of viscosity, and faster mash times. Along with the line of enzymes, the knowledgeable technical support from Gusmer has been key to moving our production forward. ”
AMYLEX ® 5T Demonstration Video AMYLEX ® 5T lab trial on a corn meal mash.
CLICK IMAGE TO VIEW VIDEO
Chris Jude, Head Distiller High Wire Distilling Co. Charleston, SC
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 5
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IFF Danisco ® Distilling Enzymes (continued) Viscosity Reducing & Filtration Optimization Enzymes Viscosity Reduction - Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity.
Product
Description
Benefits
β-glucanase, cellulase & arabinoxylanase
• Reduce viscosity during pre-treatment step • Allows for higher solids concentration during mashing • Improve energy e ciency and throughput • Enhance solids separation • Great for high rye inclusions to prevent dough balling • Recommended for barley, oats, and mixed grain bills
LAMINEX ® C2K
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
46 - 70 °C (115 - 158 °F)
50 - 300
3.4 - 6.1
0.05 - 0.30
Application: Add during pre-treatment step prior to cooking.
β-glucanase & arabinoxylanase
• Fast viscosity reduction during pre-treatment step • Allows for higher solids concentration during mashing leading to higher yields • Improve energy e ciency and throughput • Enhance solids separation • Recommended for wheat or corn
LAMINEX ® 750
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
62 - 90 °C (144 - 194 °F)
50 - 300
3.5 - 5.5
0.05 - 0.30
Application: Add during pre-treatment step prior to cooking or to stillage prior to evaporation.
CLICK IMAGE TO VIEW VIDEO
LAMINEX ® C2K Video Watch the effects of LAMINEX ® C2K on a high rye mash.
6 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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IFF Danisco ® Distilling Enzymes (continued) Saccharification Enzymes
Saccharification - Unfermentable carbohydrates from starch are broken down to produce fermentable sugars.
Product
Description
Benefits
Glucoamylase
• Increase alcohol production • Good for high corn mashes • Limits re-polymerization of glucose units which can occur in full sacchari cation • Use in conjunction with Diazyme FA or Alphalase AFP to optimize processing
DIAZYME ® X4
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
56 - 76 °C (133 - 169 °F)
300 - 600
3.5 - 5.5
0.3 - 0.6
Application: Add at temperatures below 70 °C (158°F) at saccharification for complete saccharification or in the fermenter.
Glucoamylase & protease
• Improve yeast vitality for consistent fermentations • Increase fermentation rate • Increase alcohol yields • Recommended for Simultaneous Sacchari cation and Fermentation
DIAZYME ® SSF
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
56 - 76 °C (133 - 169 °F)
400 - 1600
3.5 - 5.5
0.4 - 1.6
Application: Add to cooling mash when temperature reaches 60 – 65°C (140 - 149°F) before pitching yeast.
Fungal α-amylase, glucoamylase, & protease
• Faster initial alcohol production with increased alcohol yields from better starch hydrolysis • Protease activity provides nutrition for yeast for fast and complete fermentation • Obtain more fermentable sugars during fermentation • Recommended for Simultaneous Sacchari cation and Fermentation
DIAZYME ® SSF2
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived Yes
53 - 74 °C (127 - 165 °F)
600 - 800
3.5 - 5.5
0.6 - 0.8
Application: Add to cooling mash when temperature reaches 60 – 65 °C (140 – 149 °F) before pitching yeast.
Fungal α-amylase
• Increase alcohol production • Use in conjunction with Diazyme® X4 or Diazyme® SSF to improve processing
DIAZYME ® FA
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived No
38 - 58 °C (100 - 136 °F)
400 - 1600
3.1 - 6.4
0.4 - 1.6
Application: Add just before or at the beginning of fermentation in conjunction with Diazyme ® X4 or Diazyme ® SSF.
Glucoamylase & pullulanase
• Obtain more fermentable carbohydrates from dextrins • Increase alcohol yields and fermentation rate • Less residual starch in distillers grain
DIAZYME ® 480
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived Yes
60 - 65 °C (140 - 149 °F)
800 - 1000
4.0 - 5.0
0.08 - 0.10
Application: For processes using Simultaneous Saccharification and Fermentation, add directly to fermenter.
For pre-saccharification, add to cooling mash or liquefied starch when temperature reaches 60 – 65 °C (140 - 149°F).
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 7
View Table of Contents IFF Danisco ® Distilling Enzymes (continued) Fermentation Enhancement
Fermentation Enhancement - Increases free amino nitrogen (FAN) from protein in the mash for improved fermentation.
Product
Description
Benefits
Acidic fungal endopeptidase
• Enables hydrolysis of hard to hydrolyze starch to increase alcohol yields • Increase FAN, amino acids, and peptides for improved yeast vitality • Increase fermentation rates • Use in conjunction with Diazyme® X4 to maximize fermentation
ALPHALASE ® AFP
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Use Rate (kg/MT of grist)
Use Rate (ppm of grist)
Optimal Temperature Range
Optimal pH Range
GM Derived Yes
48 - 75 °C (118 - 167 °F)
250 - 1500
3.1 - 4.3
0.25 - 1.50
Application: Add to cooled mash in fermenter before or during pitching of yeast.
Basic Whiskey Mashing Profile The diagram below shows a basic overview of a whiskey mashing profile – heating, holding, and cooling – along with points of enzyme addition during the grain mashing process. • The enzyme addition points, temperatures and holding periods shown are intended to maximize the capabilities of the enzymes for liquefaction, viscosity reduction and starch conversion. • The mashing profile should be optimized for a specific grain bill or starch source for the best enzyme performance. • Temperature, pH range, hold times and dose rates should be improved to obtain the best enzyme performance.
Heat to 85 o C (185 o F) and hold for up to 90 minutes
200 o
180 o
Cool to 68 o C (154 o F) and add DIAZYME ® (X4, SSF, or SSF2)
160 o
Ramp to starch gelatinization temperature
Cool to fermentation temperature and and if using DIAZYME ® X4, add Alphalase ® AFP, then add yeast
140 o
120 o
Add LAMINEX ® ( C2K or 750) and AMYLEX ® (BT2 or 5T) at 48 o C (118 o F)
100 o
80 o
0
60
120
180
240
Minutes
For more specific application recommendations, please contact your Gusmer technical sales representative.
8 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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Gusmer Enterprises Micro Essentials TM Nutrients
The use of fermentation nutrients in alcoholic fermentations is well documented. In addition to fermentable sugars, yeast require nitrogen (free amino nitrogen), vitamins, minerals, sterols and more in order to build biomass and reach the cell density required for a healthy fermentation. While fruit and grain substrates supply the carbohydrates required for fermentable sugars, they often lack these other key nutritional components. When these key nutritional components are not made available, and yeast grow under stressful conditions, fermentations are often sluggish, inconsistent, incomplete and produce undesirable metabolites such as hydrogen sulfide that can carry over into the distillate. Gusmer’s Micro Essentials fermentation nutrients, designed specifically for alcoholic fermentations, are based on findings from the latest research and incorporate premium ingredients. Our complex supplements contain highly refined polypeptides and amino acids, a full spectrum of essential vitamins, minerals and yeast survival factors for a rich source of compounds that are highly assimilable by yeast. These nutrients are produced locally in our own facility, under GMP conditions. Used to support yeast growth, protein synthesis, general metabolism, and alcohol tolerance, Micro Essentials contribute greatly to vigorous fermentations, consistent congener production and help guard against the formation of unwanted metabolites. Yeast Nutrients for Distillation
“ At Topo Organic Spirits the MicroEssentials Powder has handsomely improved our fermentations through improving yeast health and therefore better quality alcohol with higher yields. As we are certified organic, having access to a Non-GMO yeast nutrient is of great importance. The MicroEssentials Powder is easy to weigh and dose for the various fermentables we use – our organic wheat, molasses and cane juice or fruit juices. Our thanks to Gusmer for their technical support staff and great products. ”
George Dusek, Head Distiller Topo Organic Spirits - Chapel Hill, NC
Micro Essentials Powder is a full spectrum nutrient blend in a powdered form, which is dosed into the fermenter during inoculation, and as required throughout the alcoholic fermentation. It is recommended for all fruit and grain based spirits, especially when the FAN (free amino nitrogen) is known to be low or fermentation conditions prove to be challenging. Micro Essentials Complete -TR is a time-release fermentation nutrient. Alcoholic fermentations often require incremental additions of nutrients during the early stages as a means to manage the fermentation. The demand is greatest during the exponential phase of the yeast growth cycle, when the cells require more organic nitrogen-rich compounds to reach the desired level of biomass. Incremental addition assures nutrient availability to these later generations of yeast. Micro Essentials Complete was developed as a solution to the difficulties of incremental additions. Nutrients are compressed into tablets creating a distinct time-release profile, delivering the proper dose and composition as needed – but with a single addition. Both tablets are added together in equal parts at the onset of inoculation. One tablet contains a higher percentage of organically derived nitrogen, along with inorganic nitrogen, vitamins, minerals and yeast survival factors, and has a fast dissolution rate. This tablet provides the nutrients required to build biomass during the exponential phase. The other tablet is formulated with the same ingredients, but has a higher percentage of inorganic nitrogen and a slower dissolution rate. Together, these two tablets provide the right composition of nutrients at the right time.
Item
Dose Rate *
Description
Application
Package
Micro Essentials Powder
12 - 96 g / hl (1-8 lbs / 1,000 gal)*
Time-release nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins, trace minerals and yeast survival factors. A powdered form of yeast nutrient supplying a rich mixture of organic and inorganic nitrogen, vitamins, trace minerals and yeast survival factors.
Highly complex nutrient used during fermentation - multiple addition is recommended when adding 2 lbs /
25 kg (55 lbs)
1,000 gal or more.
5 kg
(11 lbs)
Provides 17 ppm available nitrogen
at 1 lb / 1,000 gal
Micro Essentials Complete-TR
12 - 96 g / hl
Highly complex nutrient, ideal for most fermentations - added one time at the beginning of fermentation. (Product is a white and a tan tablet, each with different time release profiles. Dose together 1 to 1). Provides 15 ppm available nitrogen at 1 lb / 1,000 gal
10 kg (22 lbs)
(1 - 8 lbs / 1,000 gal)*
1 kg
(2.2 lbs)
*Dose rates may vary and are application dependent. Please contact a Gusmer representative for more information.
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 9
View Table of Contents Yeast for Distillation
More than ever before, distillers are offering a wide array of unique and interesting distilled products, utilizing both the science of fermentation and the art of the craft to produce quality products that are differentiated and stand out to discerning consumers. As a supplier of yeast to the alcoholic beverage industry for decades, Gusmer has many strains of specialized yeast that were selected for their abilities to perform alcoholic fermentations and make positive contributions to the organoleptic profile. Yeast strains with proven kinetics and the ability to produce aromatic and mouthfeel constituents, or the inability to produce certain negative metabolites – such as hydrogen sulfide. We work exclusively with Chr. Hansen and Renaissance Yeast, two leaders in the production of yeast for the beverage industry and offer both the traditional Saccharomyces strains and the newly commercialized Non- Saccharomyces strains. Chr. Hansen Yeast Strains
Chr. Hansen’s mixed culture strains are an ideal blend of Saccharomyces and Non- Saccharomyces yeast specifically developed to enhance flavors, aromas and mouthfeel constituents, yet assure reliable fermentations. These yeast blends provide the positive attributes and complexities of a “wild-fermentation”, but with great control and consistency. They are especially well suited for Gin, Brandy and fruit Brandy. Melody TM – (60% Saccharomyces cerevisiae / 20% Lachancea thermotolerans / 20% Torulaspora delbrueckii ) Harmony – (80% Saccharomyces cerevisiae / 10% Lachancea thermotolerans / 10% Torulaspora delbrueckii ) Rhythm – (60% Saccharomyces cerevisiae / 40% Lachancea thermotolerans ) Merit TM - ( Saccharomyces cerevisiae ) – strong fermentation kinetics and alcohol tolerant up to 17% v/v. Ideal for any fruit and grain fermentation, or restarting stuck fermentations. Widely used in the industry and known as a low producer of hydrogen sulfide. Jazz TM - ( Saccharomyces cerevisiae ) – direct vessel starter (DVS) strain that eliminates the rehydration step. Jazz is delivered as Active Dry Yeast.
Chr. Hansen Yeast
Renaissance Yeast Strains (Non-Hydrogen Sulfide Producing)
Renaissance has developed a new line of yeast strains that have a natural inability to produce hydrogen sulfide. Hydrogen sulfide, a known fermentation defect, can carry over in the distillation. Even at trace amounts, hydrogen sulfide can bind up desirable aromatic compounds. Renaissance Yeast strains are known for their clean fermentations, bright aromas, and for producing aromatic distillates. Viva TM – ( Saccharomyces cerevisiae bayanus ) Clean fermenting yeast Avante TM – ( Saccharomyces cerevisiae ) Excellent choice for Tequila Ossia TM – ( Saccharomyces cerevisiae hybrid ) Organic Yeast for the production of organic spirits
RenaissanceYeast
10 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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Non- Saccharomyces & Saccharomyces Yeast Catalog Guide Product Features Benefits
Chr. Hansen Blend of Saccharomyces and non- Saccharomyces yeasts
Melody
• Enhance avors and aroma pro les
• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii • Three yeast strains - 60:20:20% blend • Can tolerate high alcohol • Low SO 2 and H 2 S production
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Temperature Range 50 to 90 °F (10 to 32 °C)
Sugar / Alcohol Yield 17.7 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
Moderate
17.0%
Moderate
Harmony
• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii • Three yeast strains - 80:10:10% blend • Low SO 2 and H 2 S production
• Enhance avors and aroma pro les
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Temperature Range 50 to 90 °F (10 to 32 °C)
Sugar / Alcohol Yield 17.7 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
Moderate
17.0%
Moderate
Rhythm
• Mixed Cultures: S. cerevisiae, L. thermotolerans • Two yeast strains - 60:40% blend • Can tolerate high alcohol • Low SO 2 and H 2 S production
• Enhance avors and aroma pro les
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Temperature Range 50 to 90 °F (10 to 32 °C)
Sugar / Alcohol Yield 17.7 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
Moderate
17.0%
Moderate
Chr. Hansen Saccharomyces yeasts
Merit
• Saccharomyces cerevisiae • Tolerant of high alcohols (up to 17% v/v)
• Strong all around fermenter
• Restarting stuck fermentations • Low SO 2 and H 2 S production
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Temperature Range 50 to 90 °F (10 to 32 °C)
Sugar / Alcohol Yield 17.7 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
Fast
17.0%
Short
Jazz
• Saccharomyces cerevisiae • Direct Inoculation – eliminating hassles with rehydration • Low production of sul tes
• Strong fermenter • Reliable low temperature fermentations
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Temperature Range 50 to 90 °F (10 to 32 °C)
Sugar / Alcohol Yield 17.7 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Low
Fast
16.0%
Short
Renaissance Yeast Saccharomyces yeasts
Viva
• Saccharomyces cerevisiae bayanus • Able to ferment at low temperatures • No H 2 S production
• Rapid and clean fermenter
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Temperature Range 57 to 82 °F (14 to 28 °C)
Sugar / Alcohol Yield 16.9 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Moderate - High
Fast
16.0%
Short
Avante
• Saccharomyces cerevisiae • Flavor and color stability • No H 2 S production
• Tolerates up to 17.0% Alcohol
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Temperature Range 65 to 95 °F (18 to 35 °C)
Sugar / Alcohol Yield 16.4 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Moderate
Moderate
17.0%
Short
Ossia
• Saccharomyces cerevisiae hybrid • Certi ed Organic • No H 2 S production
• High performance, certi ed organic yeast • Minimizes concern of producing H 2 S due to limitations of conventional use of inorganic nitrogen and copper sulfate
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Temperature Range 64 to 89 °F (18 to 32 °C)
Sugar / Alcohol Yield 16.5 g/L sugar for 1% alcohol
Fermentation Speed
Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Moderate
Moderate
16.0%
Medium
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 11
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Gusmer Enterprises Oak Products Oak-Mor ® and Oak Avantage ® Offer a Complete Line of Oak Adjuncts
Gusmer Enterprises is a leading manufacturer of oak products for the production of alcoholic beverages. As a pioneer in the oak adjunct market, Gusmer introduced the use of Oak-Mor granular oak to the winemaking process in the early 1970’s. Gusmer’s product offering has since expanded to include American and French Oak, chips as well as granular varieties. Oak can be used to add complexity to flavors and aromas, balance alcohol and increase body, adding roundness in mouthfeel.
Features of Gusmer Oak
Benefits of Gusmer Oak
Rejuvenate or enhance oak character in barrels during the aging process. Replace barrel aging in some instances. Only the highest quality American and French oak, from premium heartwood, qualify for our programs. Proprietary toasting process creates distinct oak attributes, such as vanilla, butterscotch, clove, smoke and others.
Decreases aging time.
Reduces cost of new barrel purchase. Consistent, reliable results are the hallmark of Gusmer’s oak program, offering only the nest oak adjuncts. Control and adjust avor, aroma and tactile characteristics.
A broad range of products.
A variety of sizes and toast levels available.
Dosage Dose Rate is application specific, but a general range is 10 to 45 lbs / 1,000 gal. Laboratory trials can be used to optimize the dose rate. Contact your Gusmer representative for more information.
Samples Oak samples are available upon request, please contact your Gusmer representative.
Coloring/flavoring/blending materials may be used in or added to any class and/or type of distilled spirits. However, the use or addition of these materials may change the class and/or type of the distilled spirits. Check the TTB regulations for more information.
12 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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Oak Product Chart
Item
Description and Dose Rates
Flavor Components
butterscotch
0 2 4 6 8 10
Premium Oak-Mor ® American Granular Oak
Premium Oak-Mor is made from select American white oak. This granular oak has undergone a light toasting that provides a smooth, rich flavor. Sack Size: 40 lbs (18.1 kg)
wood, smoke
coconut, butter
spicy, leather
coconut, sweet
vanilla
spicy, clove
clove
butterscotch
0 2 4 6 8 10
Toasted Oak-Mor ® American Granular Oak
Toasted Oak-Mor is sourced from select American white oak that has been processed to a medium plus toast level. This granular oak offers notes of vanilla, coconut, and subtle spicy clove. Sack Size: 40 lbs (18.1 kg) This is the true alternative to toasted American barrels in a granular form. This seasoned oak has been air dried for 18 months before being granulated to a uniform particle size and toasted. Sack Size: 44 lbs (20 kg) Oak Avantage American Oak Chips can be easily managed within a stainless steel tank environment. This oak produces flavors and aromas of vanilla, spice, and very slight coconut and butterscotch. Sack Size: 25 lbs (11.3 kg) Oak Avantage French Granular Oak is sourced from the highest quality oak in Central France. After aging for 18 months, seasoned staves are granulated to produce a uniform particle size. The oak is toasted by a unique drying process to create delicate flavors and aromas. Sack Size: 44 lbs (20 kg) Oak Avantage French Oak Chips are sourced from the highest quality oak in Central France. These oak chips come from seasoned staves which produce a clean and sophisticated oak impression that is typical of French Oak. Sack Size: 55 lbs (25 kg)
wood, smoke
coconut, butter
spicy, leather
coconut, sweet
vanilla
spicy, clove
clove
butterscotch
0 2 4 6 8 10
Oak Avantage ® American Granular Oak
wood, smoke
coconut, butter
spicy, leather
coconut, sweet
vanilla
spicy, clove
clove
butterscotch
Oak Avantage ® American Oak Chips
0 2 4 6 8 10
wood, smoke
coconut, butter
spicy, leather
coconut, sweet
vanilla
spicy, clove
clove
butterscotch
Oak Avantage ® French Granular Oak
0 2 4 6 8 10
wood, smoke
coconut, butter
spicy, leather
coconut, sweet
vanilla
spicy, clove
clove
butterscotch
Oak Avantage ® French Oak Chips
0 2 4 6 8 10
wood, smoke
coconut, butter
spicy, leather
coconut, sweet
vanilla
spicy, clove
clove
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 13
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Arôbois established in 1997, is one of the pioneers of oak adjuncts in France. Gusmer is proud to partner with them to offer the Arôneo range of French oak chips. The Arôneo range is a high performance range of French oak chips with intense flavors and aromas, and is available in four distinct profiles. These chips can make a remarkable contribution in terms of structure, mouthfeel, color, flavor and aroma. Arôbois Oak Products Arôneo Range French Oak Chips
Item / Description
Size
Arôneo Oak Blocks 47
Arôbois French Oak Chips Sweet (Douceur)
Introducing the new line of oak products fromArôbois! Arôbois has developed a range of oak blocks, “Blocks 47”, produced from the highest quality French oak. The wood is of cooperage grade, with natural seasoning and maturation carried out in the open air for a period exceeding four years. Available in Balance and Intense.
55 lbs (25 kg) Sack 18 kg Infusion Bag* 55 lbs (25 kg) Sack 18 kg Infusion Bag* 55 lbs (25 kg) Sack 18 kg Infusion Bag*
Balance (Equilibre)
Fresh (Fraicheur)
Intense
55 lbs (25 kg) Sack 18 kg Infusion Bag* *(3) - 6 kg Infusion Bags
Features of Arôbois Arôneo Oak Chips
These oaks meet cooperage quality standards. Benefits of Arôbois Arôneo Oak Chips
Arôbois products are only made from new, cask-grade oak coming from the heartwood of the oak tree. High quality French oak, with a variety of flavor profiles.
Delivers reliable and consistent results in spirits from batch to batch. Provides a broad range of unique products to control and adjust flavor complexity, aroma and tactile characteristics of finished product.
Four proprietary grades with distinct French oak characteristics are available.
Item / Description
Size
Arôbois French Oak Blocks Balance (Equilibre)
Rejuvenate or enhance French oak character in barrels during aging.
Reduces maturation time.
18 kg Infusion Bag*
Intense
18 kg Infusion Bag* *(3) - 6 kg Infusion Bags
Replace barrel aging in some instances.
Reduces cost of new barrel purchase.
Dosage Dose Rate is application specific, but a general range is 10 to 45 lbs / 1,000 gal. Laboratory trials can be used to optimize the dose rate. Contact your Gusmer representative for more information.
Coloring/flavoring/blending materials may be used in or added to any class and/or type of distilled spirits. However, the use or addition of these materials may change the class and/or type of the distilled spirits. Check the TTB regulations for more information.
14 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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Arôbois Oak Chips Selection
Arôbois Arôneo French Oak Chips Vanilla, Toasted Bread, Caramel, Spice Douceur
Item
Description and Dose Rates
Flavor Components
gingerbread
Sweet
Sweet French Oak Chips offer aroma with overtones of vanilla, toasted bread, caramel and spice. Adding to mouthfeel evenly with a rich sweetness. Available Sizes: 55 lbs (25 kg) 18 kg Infusion Bag* *(3) - 6 kg Infusion Bags Balance French Oak Chips offer a greater impact by adding silky tannins across the profile. Aromas are lightly enhanced with hints of caramel, gingerbread and licorice. Available Sizes: 55 lbs (25 kg) 18 kg Infusion Bag* *(3) - 6 kg Infusion Bags Arôbois Arôneo French Oak Chips Pro le - Silky Tannins Equilibre Arôbois Arôneo French Oak Chips Length, Freshness, Mouth-Feel Fraicheur Fresh French Oak Chips are another wonderful mouthfeel enhancer contributing to length and volume. Fresh highlights the fruit and “freshens” with aromas of vanilla, spice and caramel. Available Sizes: 55 lbs (25 kg) 18 kg Infusion Bag* *(3) - 6 kg Infusion Bags Intense French Oak Chips contribute significant aromas of gingerbread, almond, licorice and cocoa. Intense adds to mouthfeel evenly with a little more weight on the finish. Available Sizes: 55 lbs (25 kg) 18 kg Infusion Bag* *(3) - 6 kg Infusion Bags
toasted bread
licorice
(Douceur)
spice
cocoa
vanilla
almond
caramel
coconut
81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com
gingerbread
Balance
toasted bread
licorice
(Equilibre)
spice
cocoa
vanilla
almond
caramel
coconut
81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com
Fresh
gingerbread
(Fraicheur)
toasted bread
licorice
spice
cocoa
Arôbois Arôneo French Oak Chips Cocoa, Roasted Co ee, Almond, Clove Intense
vanilla
almond
caramel
coconut
81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com
Intense
gingerbread
toasted bread
licorice
spice
cocoa
vanilla
almond
caramel
coconut
81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com
Arôbois Oak Blocks 47 Selection
Arôbois Arôneo French Oak Chips Pro le - Silky Tannins Equilibre
Item
Description and Dose Rates
Flavor Components
gingerbread
Balance
Balance French Oak Chips offer a greater impact by adding silky tannins across the profile. Aromas are lightly enhanced with hints
(Equilibre)
toasted bread
licorice
of caramel, gingerbread and licorice. Available Size: 18 kg Infusion Bag*
spice
cocoa
Arôbois Arôneo French Oak Chips Cocoa, Roasted Co ee, Almond, Clove Intense
*(3) - 6 kg Infusion Bags
vanilla
almond
caramel
coconut
81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com
Intense
Intense French Oak Chips contribute significant aromas of gingerbread, almond, licorice and cocoa. Intense adds to mouthfeel evenly with a little more weight on the finish.
gingerbread
toasted bread
licorice
spice
cocoa
Available Size: 18 kg Infusion Bag*
*(3) - 6 kg Infusion Bags
vanilla
almond
caramel
coconut
81 M Street, Fresno CA 93721 P 559.485.2692 www.GusmerEnterprises.com
*Dose rates are application dependent. Please contact a Gusmer representative for more information.
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 15
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DDW, The Color House Caramel for Beverages Caramel Color
Caramel color is widely used in dark spirits and liqueurs to standardized color hue and intensity, allowing for specific color specifications, batch to batch consistency, and in some cases, protection of flavors and aromas from light damage. DDW produces a wide range of caramel colorings for distilling applications, each at a different hue index and color intensity. Formulated for good alcohol solubility and overall stability, these colorings are produced from the highest quality ingredients, are neutral in flavor and aroma, and comply with global regulations for caramel coloring.
Gusmer offers a range of Class I and IV caramel colorings to the distilling industry for use in dark spirits and liqueurs. These colorings have a net negative charge for stability with tannins and have a proven record for stability in the bottle over a wide range of ingredients and conditions. Bottle stability is important, as incompatible colorings can react with constituents in the spirit or liqueur to form an irreversible precipitant. Colorings also range in levels of alcohol solubility. High levels of alcohol may result in a reversable precipitant once the alcohol solubility has been exceeded; however, this precipitant will typically go back into solution once the alcohol level is reduced by dilution. Stability testing is recommended when colorings are evaluated. DDW caramel colorings are available through Gusmer in various pack sizes and concentrations. In addition, Gusmer offers DDW natural flavors, which are produced from 100% caramelized apple juice concentrate and caramelized sugar that retain their natural flavors, aromas and add color. Whisky While single barrel whisky rarely utilizes caramel coloring, Class I and IV colorings are common in Irish, Canadian and other types of whisky. The historical definition of Scotch whisky specifically states that Class I caramel color may be utilized. Rum Dark, spiced and aged rums typically utilize Class I colorings, due to their high alcohol solubility. Tequila Both Class I and IV colorings are used in 100% agave Mexican Tequilas under the Reposado and Anejo classifications. Caramel coloring is common in less than 100% agave Tequilas to ensure a golden color. Brandy Caramel Product Selection Most products come in 5 gallon pails, 55 gallon drums or 275 gallon totes. 050 Class IV, double-strength .243 4.2 50% 055 Class IV, double-strength .257 4.2 50% 105 Class IV, single-strength .109 4.5 50% 108 Class IV, single-strength .065 5.8 60% 520* Class I, acid proof .058 6.5 60% 525* Class I .033 7.0 75% Description Color Intensity ABS @ 610nm Hue Index (typical) Stability in Alcohol (ABV) DDW Product
528* Class I
.014
7.5
75%
Class IV colorings are frequently used in Brandy, including Brandy produced from fruit other than grape (i.e. apple, apricot, cherry, pear).
811 Natural Flavoring; Caramelized Apple 830 Natural Flavoring; Caramelized Sugar
.019
6.8
60%
.050
6.0
35%
Contact Gusmer Enterprises about DDW technical tips for caramel in the blending process and test methodology.
*Sucrose-based
Coloring/flavoring/blending materials may be used in or added to any class and/or type of distilled spirits. However, the use or addition of these materials may change the class and/or type of the distilled spirits. Check the TTB regulations for more information.
16 2020 - 2021 Gusmer Enterprises, Inc. Distilling Products Catalog
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Gusmer Enterprises Cellupore CSF Filter Sheet Series Gusmer Enterprises’ latest range of filter sheet media, the Crystalline Silica Free (CSF) filter series, has been designed and formulated to be free of crystalline silica* yet offers the same outstanding performance of conventional filter sheet media. Gusmer’s CSF gradient density filter sheets are a composite of the finest cellulose pulps and crystalline silica free filter aids. Produced with a controlled porosity, the CSF filter sheets have superior throughput capacity and excellent retention capabilities. The CSF series can be relied on to remove micron and submicron particulates, such as gross solids, haze constituents, yeast, bacteria and colloids on a consistent basis while preserving color, aromas and flavors in beverage products. *Based on OSHA mixture exception of <1% crystalline silica for natural DE.
“ We found that Gusmer filter sheets are superior compared to other filter companies we’ve used. They do exactly what they were designed for with each grade. When we filter a product, we test from beginning to middle to end and test for clarity, quality and consistency throughout. Their knowledge and experience in this industry are very helpful. Big shout out to our technical sales rep; anytime we run into a problemwith a product or before we do a bench trial, he’s always there to give us the information we need and not just trying to sell us something. That’s rare in the business world we live in and that’s why we choose and trust Gusmer. ” Warren Gardner, Master Distiller Saint Petersburg Distillery - St. Petersburg, FL
The information in this Application Guide is provided as a recommendation. Application Guide
Maximum Flow Rates gal /hr/ft 2 (liter/hr/m 2 )
Recommended Flow Rates gal /hr/ft 2 (liter/hr/m 2 )
Maximum Differential Pressure (psid)
Filtration Type
Filter Grades
Possible Applications
Arrest Fermentation, Gross Clarification, Fining Agent Removal, Bioreduction High Degree of Clarification, Fining Agent Removal, Bioreduction High Degree of Clarification, Bioreduction, Membrane Filtration Preparation
24 - 32 (978 - 1304)
30 - 40 (1222- 1630)
45
CSF-XC (extra coarse) CSF-SC (standard coarse)
Coarse Filtration
8 - 24 (326 - 978)
20 - 30 (815 - 1222)
Polish / Clarifying Filtration
45
CSF-SP (standard polish)
Sterile / Premembrane Filtration
3 - 12 (122 - 489)
10 - 15 (407 - 611)
CSF-SF (standard fine) CSF-UF (ultra fine)
21
5.0
7.0
643
600
6.0
5.0
450
4.0
300
1.5
3.0
199
2.0
150
95
0.70
1.0
0.45
44
0.35
30
0
0
CSF-UF
CSF-SF
CSF-SP
CSF-SC
CSF-XC
CSF-UF
CSF-SF
CSF-SP
CSF-SC
CSF-XC
Filter Grades
Filter Grades
West Coast: 559.485.2692 / East Coast: 908.301.1811 www.gusmerdistilling.com 17
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