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  2. meerkat

    TTB stopped our production due to high proof

    These allowable errors do sound very small, but I find that to appreciate what they really mean it helps to turn the density variations into proof variations. The effect of a density change on the apparent proof depends on what the actual proof is, so to keep it realistic I will take an 80 proof product as the example (tax-wise this is probably where the TTB is most interested!) From TTB Table 6 we can get the SG in vacuum and this is very close to the density in g/cm3. For 80 proof this is 0.95178. If we add the density variations given by Patio29Dadio above to this value we can see what impact the density has on the apparent proof DMA 501 density error 0.001 SG = 0.95178 + 0.001 = 0.95278 and proof = 78.71 DMA 1001 density error 0.0001 SG = 0.95178 + 0.0001 = 0.95188 and proof = 79.88 DMA 4500 density error 0.00001 SG = 0.98178 + 0.00001 = 0.95179 and proof = 79.99 Based on this it looks to me as though the DMA 501 is not good enough for commercial proofing, the DMA 1001 is probably similar to what most distillers will achieve with a good hydrometer and with the DMA 4500 if you are shooting for the man in the moon you will hit him right on the nose.
  3. Today
  4. MG Thermal Consulting

    Thermal fluid system for still heating(?)

    Your could - if you are using a chiller to chill the system condenser- tie into the refrigeration, add a refrigerant to glycol heat exchanger and preheat the glycol with hot refrigerant gas.
  5. bluestar

    Thermal fluid system for still heating(?)

    Disadvantage of bain marie is as @Skaalvenn suggests. But there are other advantages. Primarily, being able to distill items that would be to heavily "cooked" if heating with steam, because you need to keep the temperature lower than boiling point at the pot wall. Typically, this is true for absinthe, for example. Could also be true for grappas and other fruit brandies done on fruit mash instead of clear wine.
  6. Skaalvenn

    Thermal fluid system for still heating(?)

    Other than initial price I can't think of a single advantage that baine Marie has. I've been running electric baine marie for almost 4 years, initially with heating oil but now with propylene glycol, which seems to work better. It got me started, it has made some fine spirits, but the slow startup time and high cost to run ($900 monthly electric bills) mean that it's time that I suck it up and upgrade to steam.
  7. Sudzie

    TTB stopped our production due to high proof

    Same just above and below stated ABV
  8. Odin

    What ever happened to iStill?

    Yes, you are right of course! BTW, we organize another 4-day distilling course. October 8 till 11. In Amsterdam, the Netherlands. There are still a few places available. Odin's theory of distillation, still design and how to have your still harvest the right tastes, mashing and fermenting, making whiskies, gin, and some vodka. Working with the iStills 500 and 2000, and of course the iStill Mini. Taste training, food pairing. Dinner & fun together. If any of you are interested, please email to Veronika@iStillmail.com. Regards, Odin.
  9. Hey Guys, I'm in the process of sorting out a new heating system for my pot stills. I have been running direct gas firing and am uprgading the system. I had my stills made with steam coils as it was always the intention. Steam is the easy option as it is widely used in the industry. Thermal fluid seems to have a lot of advantages over steam but I cant find any distilleries that use a thermal fluid system. You do get food grade thermal fluid, like you get additives for steam... only issue is I cant find any distiller who uses thermal fluid. does no-one use it because no-one uses it or am I missing something? *HOGA do make an electric thermal fluid system for distilling but I cant find anyone who uses it.
  10. I run what you might call a 'nano distillery'. I run the smallest distillery in Canada with a footprint of 950sf including the tasting room, a mechanical room and a tiny bathroom. I have one of Paul's 45G still/mash tuns, 2 Genios, a Redboot continuous (currently dormant) and a variety of other unholy stillage contraptions. I have a closed loop cooling system and about 500 G of fermentation tanks in various sizes. I operate seven days a week, even though I'm only open to the public for the weekends and I attend a select few local farmer's markets. It cost me close to $500k in cash and probably another $150k in my time to open my doors. I produce a basic vodka and a gin which evolves in mysterious ways every sixty bottles or so. (Damn, were did I put that recipe?) My only help is my wife, an equal partner and my daughter, part time. No matter how much I toil, I can only put out so much product. Not very much, I can tell you. So, being too nano is a careful decision - you really need to be clear on your goals and your growth projections. We thought we'd have a hard time getting any market, so we opened slowly with no advertising. Good thing we did, as now only a few months in, we're barely able to keep up with the demand and I turn green as I contemplate the impending Christmas season. Of course, the upside of all of the work - every time week look at the weekly take we smile. Our social standing is outta sight. We meet all kinds of great people - who are rich and think nothing of spending not only on the booze but a variety of other associated products we're selling. We can't wait to introduce new spirits, but they take time to develop, find the ingredients and then the paperwork etc. Right now it's eight o'clock and I'm tired and I need to create advertising for tomorrows newspaper deadline. Beats working for a living...
  11. captnKB

    COCONUT/ PINEAPPLE EXTRACT!!!!!!!!

    Hi Jeff, welcome to the forum, and why are you yelling? Also the folks at Amoretti are great and they make excellent flavors.
  12. indyspirits

    Water Chiller

    If you're doing a bourbon mash you're going to hold it at 190ish for an hour which will kill any bugs.
  13. indyspirits

    AODD hammer arrestor?

    I've seen that video -- looks nice. I'll get ahold of Michael and see if they can make one w/ camlock rather than TC fitting. So when exactly did you stop spending money on capital equipment???
  14. Yesterday
  15. If you have the time, can you elaborate on this a bit? It's basically what I would want to do, and would enjoy getting set up, but I'm not sure where I should point my outside the box thinking. I guess I wouldn't need the bond because of the small quantities I'd be making, and I could get a federal DSP if I met the other requirements and had a legit commercial location with a lease? Is that right? If that's the case you may be getting an order from me sooner rather than later. 馃槑 I've made a distiller friend here locally and am going up this weekend to talk about the business. I took up her time at a farmers market a month ago, and I've done so much reading on this forum and others that I was able to talk shop with her a bit even though I haven't done it. They are starting to see some success on equipment about the size that I first posted about in the original post, but exactly what some predicted would happen to me has happened to them. Her husband's entire life, like 20 hours per day, is running that 100L spirit still in order to keep up with production on their 6 products. Victims of their success.
  16. Jeffers

    COCONUT/ PINEAPPLE EXTRACT!!!!!!!!

    Am making some white RUM and need the name of any good reliable contact for coconut/Pineapple extracts. Someone that the craft distilling use regularly. Bulk buying based in (UK) United Kingdom Any help greatly appreciated Thanks Jeffers
  17. Am making some white RUM and need the name of any good reliable contact for coconut/Pineapple extracts. Someone that the craft distilling use regularly. Bulk buying based in (UK) United kingdom Any help greatly appreciated Thanks Jeffers
  18. Tom Lenerz

    AODD hammer arrestor?

    Not an industrial one, but we use this one from TCW. We are happy with it. Only smooths the outlet, not the inlet so the suction hose still jerks around a bit. https://store.tcwequipment.com/products/tcw-pulsation-smoother
  19. Graffy

    What ever happened to iStill?

    You must be mistaken. 20 bar? Our city water pressure is about 4 bar (58 psi).
  20. indyspirits

    AODD hammer arrestor?

    Anyone put an industrial water hammer arrestor on their diaphragm pump to smooth out the herky-jerkiness?
  21. kleclerc77

    Water Chiller

    Due to the sizing of the fermenters and the size of the still, I do not see it being a possibility to mash with collected hot water. If that hot water sits around for any longer than overnight, microbial issues are a big concern. We could collect it for cleaning since it will be mixed with caustic and p3, but the water collected would still be way, way more than we need to clean. The city water is an adequate temp for cooling our mash, but I don't want to dump 1,500+ gallons of water down the drain whenever we mash. I thought chilling warm water was going to be a lot simpler than it is turning out to be. We are getting lots of conflicting advice from reputable chiller companies, so we are at a loss.
  22. Odin

    What ever happened to iStill?

    Thanks Graffy! 200 bar if I am not mistaken. Regards, Odin.
  23. Rickdiculous

    Anton Paar Alcolyzer ME For Sale

    Sent you a private message with my info. But you can all Rick 763-333-6447
  24. indyspirits

    Proofing

    What I would do to get very close is buy a copy of AlcoDens from @meerkat, find out how much sugar is in your AJ, and then just consider the AJ a simple dextrose solution and run the proofing calcs in AlcoDens.
  25. SourlandMountainSpirits

    Distillery Production Assistant Wanted

    Distillery Production Assistant Sourland Mountain Spirits - Hopewell, NJ Job Description: Sourland Mountain Spirits is looking for a full or part time Distillery Production Assistant who can help with all aspects of production. Our products currently consist of vodka, rum, gin, bourbon, and apple brandy. We operate a 450 L hybrid still, a 250 L pot still, and a 1000 L mash tun. What you鈥檒l be doing: 路 Following production procedures and directions given by Head Distiller. 路 Keeping track of inventory of raw materials and supplies. 路 Keeping daily production records in order to allow for the accurate preparation of government reports. 路 Maintaining accurate invoice records. 路 Being able to work independently and complete tasks on time. 路 Basic equipment maintenance and weekly cleaning of the production facility. 路 Working on the bottling line, filling, labeling and casing bottles. 路 Working in a heads-up environment. What we want from you: Prior beverage production experience in distilleries, breweries, or wineries. What is your favorite spirit? Must be able to lift 75 lbs. This job requires lifting grain and stillage. Valid driver鈥檚 license, you may need to take a delivery. Please send cover letter and resume with references to andrew@sourlandspirits.com. We would like to have the position filled by October 8th, 2018.
  26. jbdavenport1

    Proofing

    Thanks guys.....confused as ever.....馃槂
  27. adamOVD

    TTB stopped our production due to high proof

    As in tighter, or looser allowances?
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