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  2. ChrisSD

    Bubble plate Gin Stills.. why?

    If it hasn't been said already, not all NGS/GNS is super clean. Depending on where you are sourcing it from can dictate if you want it cleaned up a bit before infusion. I, for one, have had some pretty bad tasting GNS! And as mentioned already, a lot of people want their spirit crossing the botanicals at a specific ABV.
  3. Today
  4. Windy City

    Bubble plate Gin Stills.. why?

    This is a neat video showing how to change the gin basket in a carter head during the run. Your basically just going to full reflux, open the head, switch out the basket, close the head and then turn down reflux for normal running. easy peasy
  5. tgrappold68

    Low Pressure Boiler

    Specs: –3.3 million Btu –Low-pressure: Up to 15psi –80 HP burner -- Price: $28,500 OBO Please Email me for any other questions or spec sheet. Tommy@jriegerco.com
  6. Black Heron Spirits

    2.5" Inoxpa Flexible Impeller Pump

    2.5” Inoxpa Flexible Impeller Pump – 230 Volt / 3 Phase w/Accessories – Like New Condition Specifications: Pump – Inoxpa Type RF-30/65 No. I294202/1 – Year – 2018 Motor – Nord Inverter Duty Type SK132SP/4 No. 36512782 - Year - 2017 – 3 Phase / 7.5 HP Gearbox – Nord Drive Systems Type SK672.1-132SP/4 No. 202283146-100 / Year – 2018 Frequency Drive – Lenze Type ESV552N02TXF Power Cord – 25’ 4 Wire / 10 AWG Control – 3 Positions (Froward/Off/Reverse) & Variable Speed Control – 15’ Accessories: Hose – 2.5” with Band Clamps – 2 @ 15’ & 1 @ 10’ Clamps – 9 Each Gaskets – 10 each Elbows – 2 each @ 90 Degrees Reducers – 2 each 2.5” to 2” & 2 each 2.5” to 1.5” End Caps – 2 each All purchased new in September 2018 and used to process this year’s crush of 32 tons Paid $6900 for the lot and Selling for $6000
  7. Odin

    What ever happened to iStill?

    Yes we can, Richard. Please reach out via Sales@iStillmail.com if you wanna discuss in depth ... Regards, Odin.
  8. Sharksailer

    Newbie from BC

    Hi All, Just getting into the business and taking my first distillery classes next month... Looking forward to learning from you all. Cheers, Andrew
  9. Hi Folks, Tariq here from Yaletown Distilling/Brewing in Vancouver, BC, CANADA, Looking forward sharing and discussing information in the future! Cheers! T YDC Logo.ai
  10. bostonapothecary

    Sourcing bacterial strains for rum fermentations

    I wrote about Koji's historic use in whiskey as a follow up to some other whiskey documents. It would be awesome to introduce the Noma team to the birectifier. A recent case study shows that it may be a viable way to analyze vinegar. They could also likely take that quince, extract it's aroma with ethanol, then fraction it to gain insights. Reading through the carotene derived aroma literature, there may be spectacular potential in odd substrates if grand arôme ideas are used as opposed to more straight forward fermentation/distillation templates. Arroyo's mold was actually an alt-yeast that metabolized proteins to produce the high value ester, ethyl-tiglate, which smells appley. My microbiologist colleague has isolated it and it's looking like it may be the easiest to work with grand arôme fermentation complication.
  11. bourbonstill

    Full Bourbon Barrels for Sale

    Good Morning All, I just want to update everyone. We now have three year old barrels for sale of our award winning bourbon. 53 gallon barrels-number 4 char- They average around 110 proof. 80% corn 10% rye 10% malted barley Contact me at matt@louisianalightning.com if you are interested.
  12. Southernhighlander

    Mash Tun not Heating

    I suggest the 19KGGL15 for the steam jackets. They give you a little extra capacity. http://cdn.conbraco.com/apollovalves/products/documents/19Series_SS1118.pdf For the inner pot I suggest the model 13213 in 5 psi http://cdn.conbraco.com/apollovalves/products/documents/SS_13-100_200_1064.pdf We have them in stock. If you would like some pricing email me paul@distillery-equipment.com
  13. I am interested in the 110s. Can you send me a pic? Also, do you know rough dimensionsand weight so I can figure shipping? If it is easiest just text a pic to 636-698-8648

    Thanks, 

    Brandon 

  14. richard1

    What ever happened to iStill?

    Hi Odin I am talking about essential oil distillation .... steam extraction of essential oils from plant materials ... for example see below.
  15. Odin

    What ever happened to iStill?

    Do you want to fast age your spirits? Please know we just added fast aging technology to the iStill. https://istillblog.com/2019/01/21/innovation-istill-fast-aging/ Regards, Odin.
  16. Odin

    What ever happened to iStill?

    Hi Richard, if you could explain a bit more what you are looking for in terms of ingredients and procedure and end goal, I can dive in deeper. Please know that the iStills - in combination with the Extractor option - help a lot of our customers at making extracts as well as essences. Extract is organically alive and colorful. Essence is an extract that is distilled. Most customers use alcohol to make essences and/or extracts. We have one or two that use water. Hope this info helps. Regards, Odin.
  17. richard1

    What ever happened to iStill?

    A question Odin .... Are you able to do essential oil distillation with your standard stills or how much of a variation is required. Some thoughts on this. ???
  18. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    Oh yeah - very much so, although probably less relevant to rum. (I use it mostly for protein-rich fermentations.) Really, I’m trying process all the great stuff in the thread. My original question was really “where do I find bacteria to produce butyric acid esters” and it’s evolved to “how do I create the most conducive environment for overall ester creation?” The shochu article has me wondering, specifically, “how I can utilize dunder to set up a successful fermentation?”
  19. Foreshot

    Sourcing bacterial strains for rum fermentations

    I don't know much about Koji. Seems like interesting stuff though.
  20. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    Sort of relevant - a friend of mine using a mix of an enzymatic mold and yeast to create esters on quince: https://www.instagram.com/p/Bsss6e2AcHQ/
  21. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    Well, with koji-malted fermentations, the koji keeps producing enzymes even after the fermentation has started - mostly amylase, but also a whole host of other enzymes (lipase, protease, beta-glucanase) which dries out your fermentation and often raises attenuation above 100%. I'm thinking about loud, but maybe some dunder can have building blocks for chemical / enzymatic transformation, in addition to the bacteria and concentrated ingredients I'm familiar with reading about.
  22. Foreshot

    Sourcing bacterial strains for rum fermentations

    It seems like the same process will yield both compounds through inverse reactions - Condensation (removal of water) in esters and Hydrolysis (addition of water) in Carotenoids, both involving acids or enzymes. Also long distillation times seem to raise both ester and damascenone counts. I believe that part of the premise of stillage - be it fresh, seasoned dunder or muck. It helps build precursors to other more interesting compounds. SCD/BA - is that how you're interpreting it? As for higher alcohol output - do you mean volume or fusel alcohols? I think you mean volume - I can't answer that as I'm not sure. Interesting question - you mean like a starter or something else?
  23. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    I was just reading this paper today! It made me wonder what role enzymes play in the overall creation of esters and damascenone. Like - would prefermenting some of your ingredients to prep your main fermentation (a la the use of koji in shochu production) result in higher ester output, in addition to higher alcohol output?
  24. bostonapothecary

    Sourcing bacterial strains for rum fermentations

    I have a bunch of the papers behind paywalls. It is quite the rabbit hole. When you experience these compounds isolated, they are quite extraordinary. I wrote two very funny blog posts where I introduced them from the perfume industry perspective. They very much live up to Arcadi Boix Camps idea that he immediately felt the desire to introduce them to Plato! One of the nice things about them is that targeting them goes hand in hand with targeting esters. Wayne Curtis just wrote an interesting article about the state of tequila rediscovering itself. When they describe character they cannot really pin down through their change in process, even though they have GCMS, a lot of what they are doing may be maximizing these carotene based aromas. The heritage Tahona process (as opposed to diffuser) likely comes with greater time under heat. They also put some shredded agave in the ferment. These compounds are very challenging to look at and only university based labs are sophisticated enough. The birectifier gives a cheap window, but only allows you to do an organoleptic survey. To go to yet another Daily Beast article from Lew Bryson, where I think his argument is flawed, the difference between pot and continuous column stills (beer still) may be their ability to target these hard to reach compounds. A pot still has longer time under heat with increasingly concentrating acidic conditions. If a continuous column has a fusel oil separator, they may be inadvertently trashing these compounds. Two strikes against the continuous column, but if the pot operator doesn't know what they are looking for, how do they know they are maximizing potential? The sour mash process is quite special, just like the dunder process. All that time under heat invested into the stillage can create high value aroma that can be unlocked by the next fermentation. Both articles and the discussion here, show these compounds are going to move to the top of distillation discourse and very much fit in with everyone's pursuit of esters. I hope they present opportunities for smaller producers to really excel and rival large productions.
  25. Doc Porter’s Distillery is a family run grain-to-glass distillery in Charlotte, NC. We have been in operation for 3 years and currently make vodka, gin, bourbon and rye whiskey. We are hiring a full-time Head Distiller to join our team and manage day-to-day production and add to the product line. Job responsibilities include: Milling, Mashing, Fermentation, Distilling, Barreling, Shipping/Receiving, Bottling, Record Keeping, Warehousing, Cleaning, Conducting Tours Requirements: Must be 21 years + Bachelor’s degree or advanced degree in science is preferred (experience in the field can replace a college degree) Must have experience with fermentation Previous experience with distillation is a plus Must be passionate and excited to learn about the production of craft spirits Must be mechanically inclined with the ability to operate machinery such as pumps, chillers, steam boiler, hammer mill, air compressor, etc. Must have the ability to lift 55 lb. bags Must be comfortable speaking in front of small groups for distillery tours Hours: Flexible work schedule, but requires some nights and weekends Position is salaried and would be 40 hours/ week To apply email resume to info@docporters.com
  26. Silk City Distillers

    Sourcing bacterial strains for rum fermentations

    Perhaps Lutein is the magic Xanthophyll? https://repositorio.ucp.pt/bitstream/10400.14/2762/3/Study of major aromatic compounds in port wines.pdf
  27. Silk City Distillers

    Sourcing bacterial strains for rum fermentations

    Don't have access to this one, but also indicates β‐Damascenone formation from precursors during distillation, in a way that is aligned with the Shochu paper above. Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04046 Perhaps the specific pathway? Xanthophylls naturally occurring within sugar cane, as well as in corn. Thermal degradation of a neoxanthin-like xanthophyll to the potent aroma compound beta-damascenone https://www.researchgate.net/publication/295324888_Thermal_degradation_of_a_neoxanthin-like_xanthophyll_to_the_potent_aroma_compound_beta-damascenone
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