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  2. next run completed, estimate 2.45kw of power until temp at top of column hits around 90c - then increase to 2.8kw to maintain a steady takeoff.. all good still.
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  4. tgf

    Transfer Pump For Spirits?

    Thanks all, very helpful! What kind of air compressor do you guys use for the Flojet?
  5. I have supplied 5 HP chillers for 300 Gal pot stills, but more often than not, the customer is running a strip, so the load is much hotter an usually wind up supplying a 10 Ton instead, a couple fermenters are enough to make a 5 HP lacking. I really don't like chiller return water to get beyond 70F continuously, 75F continuously and you're asking for trouble on hot Summer days, overheating refrigerant compressors. I am supplying a chiller plus a hybrid air cooler on a large mash load (85 tons) down South right now and wound up selecting a 40 T hybrid cooler (runs like a cooling tower only dry circuited) on the first stage cooling and a 60 ton chiller on the 2nd stage rather than a 100 ton chiller. Much more KW friendly and will allow a second mash run in the future. I have two types of dry or hybrid coolers, one very simple and the other like the hybrid variety which uses a water spray in the summer. Paybacks about 2 years or less.
  6. Gidday, I own a small company in the outback of Australia called Fosseys. We are based in a small country town called Mildura. We make Gin and Whisky Our local area is known for making wine amongst other things, and we have a strong long summer days with clear skies and great soiled, not much in the way of rain, but it all makes for interesting drinkable products. My own personal background comes from making wine Fosseys Gin is a bit unique using grape spirit and several Australian native botanicals, at has proven to be very popular Fosseys Whisky uses our local malt barley and we mature our whisky on ex port barrels. We also produce our own port to provide some consistency in seasoning our barrels This business has been somewhat of a lifestyle business up until now, however we are now committed to spending there next few years in taking Fosseys into the national (and maybe international) marketplace check out out a little further at fosseysgin.com.au, or follow us on the usual social media platforms Cheers Steve
  7. We run roughly in the same ballpark. Our tank is a little more than 2x the still volume, we run 4.5 tons. As long as we pre-chill the tank to 50f, we can make it through a run. If the tank starts warm, say 75f, we can not make it through a run, even with the chillers on. The tank and chiller can not keep up with a fast strip - but this might be due to our product condenser size (need to be significantly larger with a slower flow rate). The chillers easily re-cool the tank by early morning. On the mash cooling, I think you are optimistic, the delta-t is significantly smaller. As soon as the tank starts to warm, the cooling time will start dragging out substantially (unless you have a massive heat exchanger). I would imagine you'd need 3x the mash tun volume, just to keep the coolant temperature low. Our fermenter chillers are separate from our still chillers, for exactly the reason MG mentions. We would have went larger, but we don't have 3 phase. We'll eventually put dry coolers on the roof, since we live far enough North to be able to cool air temperatures for half the year.
  8. Yesterday
  9. I finished a couple bottles of Ratzeputz I brought back from Celle, Germany. Now I am surprised I can't find it anywhere in US, stores or online. Does anybody here know how to get it? I did find an European online store that can ship to US but shipping is too high. Please let me know. Thanks!
  10. Im not sure the best place for this but i happend to notice while putting together my buisness plam and calculating expenses that the insurance class code for distilling excludes the distillation of brandies does anyone know why that is? And whats the best way to maintain proper workmans comp insurance if you plan to distill brandies as well?
  11. Mark, If your tap water is 50 F then simply use the condensers as hot water heaters and reclaim the hot water in 2 plastic tanks for all of your cleaning and mashing need. You should be able to use all of your condenser water that way. If your agitator is string enough you can add cold water to a really thick mash for the first crash cool and use your chiller with a tube in tube for the 2nd crash cool.
  12. You will need a very large reservoir to serve a 300 gal strip run with a 5 HP chiller. In addition, you will have a tough time keeping any fermenters and getting back to setpoint to chill mash. It is much better to go to an 10 ton chiller and 600 gal reservoir. Good luck and if you need a trouble free air glycol cooler to precool chilled return water, give me a shout. For the electric cost of a second pump and fan motor, it will save you kwh and have payback in less than a couple years, depending on your weather.
  13. A good solid business plan and solid financial projections are critical not only for your planning but for financing. I am a twenty plus year veteran of the financial services industry. Started and run multiple businesses, including a rapidly growing distillery. I have taught corporate finance for years and have helped numerous small businesses with their business plans, pro-formas, financial projections, etc. I even reviewed business plans for a MBA students' capstone projects. If this side of the business is foreign to you, let me help. Private message me here or email directly at johnd@threecrossesdistilling.com
  14. A good solid business plan and solid financial projections are critical not only for your planning but for financing. I am a twenty plus year veteran of the financial services industry. Started and run multiple businesses, including a rapidly growing distillery. I have taught corporate finance for years and have helped numerous small businesses with their business plans, pro-formas, financial projections, etc. I even reviewed business plans for a MBA students' capstone projects. If this side of the business is foreign to you, let me help. Private message me here or email directly at johnd@threecrossesdistilling.com
  15. Ben, I just finished up a cooling system for 28 Mile Vodka. Have you tried them? Mike
  16. I feel like it's a measurement error or continuation of the enzymatic conversion. Some enzymes are still active as low as 70f.
  17. Sodium/ Potassium Benzoate or Sodium/Potassium sorbate in combination with citric acid will help. But as iglomski mentioned, whole natural ingredients will spoil faster over time in any given condition you just have to find a window of time where your product still maintains your desired flavor profile. If you would rather consider natural or organic flavors in your formula (which will increase your shelf-life significantly) let's talk.
  18. What business factor(s) caused you to decide that the blood pressure was too high?
  19. Building 8 more iStill Fermenters. 5,000 liters / 1,320 gallons, ph, temp, SG control, etc. https://istillblog.com/2019/07/15/building-new-istill-fermenters/ Regards, Odin.
  20. Last week
  21. I'm back! So I added another 18" section of column and my run is now free of the "earthy smell" with all other aspects the same. So I can only surmise that you need more than 16" of column so that the "heavier" "earthy" notes don't just get forced into the collection path despite a low running power and vapour speed, I am collecting product on 2.1kw of power, I will let this run complete and next run try increasing power marginally to find the sweet spot between power/take off rate and quality. So at the moment: 25l NGS, watered down to 30% in a 100l boiler 7kw heatup 2.1kw running power (this is a approximate) vapour speed 13.6" per second 3" column, 32" long The power, vapour speed and takeoff rate seem low so I hope to be able to increase this and maintain quality.. until next time.
  22. Why Chi Town, We Are in Iowa and would be glad to help. 5hrs from there.
  23. I'm finishing out at .5 Plato with the half hour rest, and with the grain bill I'm using it may not be possible to finish out to zero. I tried an hour rest and it finished the same, but there were some other variables at play as well. I'll continue to play with it, but I was asking more for the sake of theory. Thanks for the input.
  24. Thanks Thatch... This isn't time critical, hopefully @dhdunbar will chime in if he has time at some point. Cheers
  25. I have never had to adjust down as molasses doesn't have any natural buffer and will crash within 2 days if you don't catch it. I usually dose Calcium Carbonate at 12 and 24 hours to hold at 4.0 then it finishes at 3.8 in 72 hours. My school of thought is the lower the pH the more the flavors of the substrate carry through into the distillate and the opposite is true of high 5.0 to 5.5 pH.
  26. @dhdunbar is who you want to hear from. Hopefully he will respond. He is retired from ATF and began consulting for DSP's in 2012.
  27. Well, that's disappointing. We may have to eat these taxes unless anyone else knows a workaround. Thanks again...
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