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I have used this exact machine and was quite happy with it. Never used the nozzle heater, only the jacketed heat. But felt the thermostat was fairly accurate without the nozzle heater. Are you still happy with it?

Thank you! Do these work well or anything you had issues with?

Hey all, I'm making 100 bottle batches and looking for a way to quickly apply labels. I'm thinking there's got to be a tool or something out there that can help me quickly apply labels that are applied to the same position of every bottle. Like a roller or something? If there's nothing out...

Got some information on cold-fills. The first screenshot is from a document shared with me from UTennessee. The document originally came from NC State. These are basic parameters for a cold fill. The second screenshot provides more details and was shared with me from NC State. I think some of...

As an update I believe the problem came from incomplete seal. I use metal caps lined with plastisol. I learned the plastisol needs a minimum temperature of 180 for a proper seal. My hot fill is only 165. The solution is to simply preheat the caps to between 180 - 190F.

Any update on this? I recently learned that acidified products with pH of 3.8 or less can be cold filled if the acidulent is acetic acid (e.g., apple cider vinegar) or benzoic acid (at least 0.1% of the formulation weight for the benzoic acid). Must be held at 50°F (10°C) or higher for at least...

I called Ribus. Their minimum is a 50lb bag. But price is about 10 bucks per pound. Sure is better than a pallet minimum!

Just ordered a sample. The minimum is what I'm concerned with though because I just went thru that with Ingredion. They have a great product called Evanesse that is a chickpea broth emulsifier. Got a sample, worked great, and then found out their minimum order is a freakin pallet...

Were you able to purchase this directly without a large minimum order quantity, or how did you acquire?

Thank you! I have not heard of this but looks promising

I seem to remember reading somewhere that xantham gum is not truly gluten free. Could be wrong. But the Gluten Free Society does not endorse it. https://www.glutenfreesociety.org/is-xanthan-gum-gluten-free/

Very interesting! Thank you! I've got some ascorbic acid on the way.

Thanks. I've always thought guar gum and xantham gum are equally good in terms of binders and thickening agents. No? Reason I went with guar gum is because it's gluten free.

Here is a bottle from this weekends batch that shows the level when cool. My heat source is pretty accurate I guess. I use that heating and filling machine from vevor which uses electric heated tubes to heat a water jacket surrounding the kettle. The machine has its own thermometer with digital...

Ahh I gotcha. Yes I'm using hot fill hold method

you mentioned the neck space not being a true vacuum and that being normal but I'm confused by this last comment. Can it be that I still have a hermetic seal without a true vacuum?

I always appreciate SLs feedback. But actually I've recently relocated to Tennessee

Thank you so much. Aside from strict adherence to my PA letter is there anything else I should be watching for that would indicate incorrect bottling? Edit: what I mean is, if I am adhering to the PA letter how could the bottling procedure be incorrect?

Thank you! Would it also help prevent a change in flavoring due to unexpected high temperatures?

Have you all experienced any issues with your sauce darkening due to shipping? If so what solutions have you found. My sauce tends to darken on a long journey and in at least one case resulted in change in flavor