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  2. Chitosan. However, a problem we are encountering with the fining is now we have sediment on the bottom of the tank. Of course with the tanks being stainless, it's hard to see inside to avoid sucking up the sediment - this tends to leave product on the table. So, the jury is still out.
  3. Yesterday
  4. One of the processes That was done before I started at this distillery was they would blend the water and alcohol together and let it “blend” for 3-4 days before moving forward with follow on steps. I’ve not heard of this before nor have I done it. I do note that my spirit will oxidize and change for a week or two before it settles down, which has vexed me, but I’ve not noticed a difference attributable to blending time. Maybe it’s happening and I don’t know it. Ive not seen the difference between the following : 1- let spirit sit for a week then blend 2- blend spirit and let sit for a week. So question is... is there value to mixing to proof and letting it “blend” for a few days before bottling? What’s the Science?
  5. The reason I think they may be different is that the fermentation temps are notably higher on the LS. My experience with proper ec1118 here in Fiji at ambient temps says that sugar washes that go over 29-30 start having off flavors. Below 28 they seem fine but that puts me into seasonal use at best. If if I could use 1118 year round it costs half what the LS costs so I can and will do that. I need a neutral yeast yeast that makes clean spirit at 29-32c for the in between seasons or maybe even summer. Im kinda hoping someone can share actual hot weather experience with LS. Because if it is really ec1118 then it’s redundant and over priced. If it can do what 1118 does but at higher temps then I have a winner.
  6. Thanks, glisade! Gravity and time can be effective!
  7. EC-1118 is a Lalvin strain, and Lalvin is owned by Lallemand. LS is bayanus and EC-1118 is bayanus, both are champagne isolates. LS is made in Canada, EC-1118 is made in Canada. There are other common bayanus strains in the market, but they are sold by other companies (Red Star, etc). Lallemand does have a history of marketing the same strains differently, and not making that known to the market, likely due to market price differences, or cross competition between sales teams. Same or different?
  8. We had good luck getting a 36” rtd off eBay and using one of the top triclamp ports to get the business end down near the bottom of the tank. It’s near the mixing agitator so we get what we think is a pretty representative measurement. Ive seen plenty of them longer and shorter, so you should be able to find something.
  9. Sometimes the probes get caked up and will therefore give you temps that are way off. Sometimes the seal isn't complete between the thermometer and the probe, leading to less egregious, yet still inaccurate readings. I've said fuck it and manually use a candy thermometer right into the mash that I know is very accurate. I'll be skeptical of any probe thermometer on a huge tank probably for the rest of my days.
  10. Odin

    Odin on Gin

    Here is the info on the new course we organize in Denver, Co, end of October: https://istillblog.com/2019/09/20/new-distilling-courses-in-the-usa/ At the award winning 52eighty Distillery. Regards, Odin.
  11. I would start with filtering as low as you can go with the cheap bags..usually about 0.5 micron. Then let the spirit sit for 1-3 weeks and see if anything drops or separates from the spirit to a non-acceptable level for you. Then start experimenting with fining agents. I fine with bentonite after filtering to 0.5 micron for a couple of my liqueurs and it works well. Some just don't need anything more than a good level of filtering.
  12. Does anyone uses clearing agent (2 stage) in their vodka wash? If so is there any source of getting it in the bulk? It's seems like it helps to make the spirit cleaner
  13. The thermometer probes were to short in some of our mash tuns to get good readings. We have thermometers with longer probes now that solve that issue. I am glad to sell you guys the thermometers. If you are running my mash tuns I will send them out at no charge for the thermometers or shipping. paul@distillery-equipment.com 417-778-6100
  14. How far does the probe go into the tank? I've got a still/mashtun and the probe is too short so the port gets full of grain resulting in unreliable readings. I've got a batch fermenting in it right now. Digital handheld probes said 93 degrees while the tank thermometer said 80.
  15. Last week
  16. isinglass? chitosan? any preferred brand/product? clear and sparkly is certainly the goal. tks in advance for any recommendations.
  17. I have the opportunity to purchases bottled flavored moonshine from a distillery that is closing. I can sell it in my state in my tasting room but am not allowed to sell it at state festivals, fairs, farmers markets etc. I would like to rebottle and sell it under my label to get around the state restrictions. Would anyone know if this can be done and what the procedure would be. Thank you
  18. We are running into issues getting proper temperature readings on our 300 gallon mashtun. We have two thermo ports on the tank and half the time none of them are ever close enough to even read properly. We have one at the top of the tank and one at the front in the middle (about 150 gallons maybe a bit less). We take samples with a scoop and of course when the mash gets to the middle of the tank when adding more grain and water it starts to read, but most of the time we are usually over our target temp and lose out on a lot of the conversion till we add colder water or more grain. Seems like a losing battle. I have tested both thermometers and they both work great. Mashtun is jacketed and heated with steam! Any tips or tricks would be greatly appreciated.
  19. We use those filters - not so good with fine particulate matter. We've taken to fining some of our spirits to get that nice bright look.
  20. Not a bit after the first week. They have been in service mist every day for the past 3 years. There was a time or two when I was on vacation and I just filled them with water
  21. very interesting idea, and cheaper than a $000 machine. we have been thinking to basically rack the gin as if it were a home batch of beer, leaving dust and debris at the bottom, using a siphon approach. this looks compatible with that idea. Thanks!
  22. Some cheap filter bags work well. http://www.dudadiesel.com/search.php?query=%2Bfilter+%2Bbag+%2BPTFE
  23. any issues with the fermentors? leaks? or problems with them?
  24. Odin

    Odin on Gin

    BTW, even though the first October course in Denver is sold out, we are doing another one just a few days later. So if you want to learn about distilling, at a distillery, and learn (among all other things) how to make amazing gin, reach out to Veronika via Veronika@iStillmail.com for tickets. We are also sponsoring the London Craft Distilling Expo again. If any of you are in the UK, please come by our stand and lets share a drink together: https://istillblog.com/2019/09/19/istill-london-craft-distilling-expo-2019/ Regards, Odin.
  25. We run one screen for everything, 3/32, we had a 7/64 screen but were getting more whole kernel rye through so we tightened a bit. Still some, but significantly less. You might need to slow down the feed into the mill for a tighter screen.
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