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  2. What ever happened to iStill?

    All right! We had an amazing two days in Madison, WI, at the Two Tall Distillery. Two couples that run a distillery next to their day time jobs and the automated iStills help them out doing that. They come in in the morning and start things up and clean out / refill in the evening. The iStills are remotely monitored during their automated runs! A great place to have the workshop. We had 15 participants. One "old dog" that came in a sceptic, having worked on traditional systems for 30 years. And 14 customers or start-ups, earlier in their learning curve. All had a great time. Mr. Sceptic turned after only a few hours: he told us he had seen the future of distillation and will be promoting this wherever he can. I expect a few of the participants may chime in here at the ADI forums. Two days of distilling gin and making whiskey and doing extractions. Heck, one group even made pumpkin spice essence! More pics on the event soon. While I was away, my staff have been amazingly busy back in the Netherlands, clearing the factory and assembly halls as much as possible. Kudos to the team for putting 7 units on transport just this week. Among which a 5000 liter (1300 gallon) beast that we build in under 4 weeks as a special order for a distiller that needs to start distilling before Xmas. Here are some pictures ... For more info see: https://istillblog.wordpress.com/2017/12/16/another-dispatch-day-2/ Regards, Odin.
  3. How do you measure the spirits quantity ?

    I've seen others making reference to this "stick" for measuring volume. Don't forget about TTB table 27. Expansion coefficient by temperature and liquid absorption for each wood species. You need to adjust for growth and shrinkage of the stick based on the temp and how much liquid it's absorbed in the process. Never a day so freeing as the day you stop thinking in volumetric measurement. I've had lots of commercial bakers tell me this as well. It's hard to give it up, but once you do, woooo wee you don't look back.
  4. How do you measure the spirits quantity ?

    TTB requires accuracy of about 1:1000 I deduce that from the requirement that hydrometer need to be accurate to 0.2 proof. Meerkat's example of 1,000 gallons; if it is in a cubic container it is approximately a 5 foot cube. To measure to 1:1000 that is 1 gallon in the container. Each gallon is 0.06 inches deep. You cannot measure any where near that accuratly with a stick or sight glass. A good electronic scale can measure to this accuracy
  5. Mileage on activated carbon?

    If you call up any carbon manufacturer and talk to their techs, they will all tell you that you need to do a pilot column study. Here is a really nice overview from Cabot/Norit. There is a ton of helpful information. Ironically, you might find that your pilot column is more than capable of handling your production volume (if you build to their recommended spec of 4", 4 columns, 24" bed depth). Keep in mind, a high quality carbon changed frequently will outperform high-end carbon that you attempt to squeeze to the bitter end. Cabot_Pilot_Column.pdf
  6. How do you measure the spirits quantity ?

    @Still_Holler I am a bit confused about what exactly you are asking because in an earlier post you asked whether temperature corrections need to be applied if the quantity of spirit is measured by weight, but then in your example the quantity is given in volume. Let's look at both alternatives, as applied to your example. If you measure 1000 gallons at 76°F then you would have to use Table 7 to correct the volume to 60°F. As you showed before, the factor is 0.991 and there would be 991 wine gallons at 60°F. For reporting purposes you need the proof gallons and this is simply 991 x 190 / 100 = 1882.9 proof gallons. If you had weighed the same tank you would have got a weight of 6733 lbs. From Table 4 we get that 190 proof spirit has 0.27964 PG/lb so we can calculate the total proof gallons as 6733 x 0.27964 = 1882.8 PG. So in summary, if you have the weight and the proof you can go directly to the proof gallons using Table 4. If you have the volume and the proof then you also need the temperature at which the volume was measured so that you can obtain the volume at 60°F, and then obtain the proof gallons by correcting this volume by the ratio of the actual proof to 100 proof (190/100 in the example).
  7. Organic distilled spirits means exactly what?

    Good to know i cant label my product "organic" thanks for the info and i guess time to get my labels re printed.
  8. Irradiation is done with microwaves. The definition of organic is not the issue. The issue is labeling a bottle of spirits "organic." The spirit is not organic--the ingredients used to make it were produced with organic methods. The resulting spirit is not superior to a spirit produced with non-organic ingredients. Irradiation, "organic spirits," etc, are misleading in terms of the benefits or detriments. Because people want it, doesn't make the customer right. Ignorance is just as endemic as alternative facts--undoubtedly linked to each other. Additionally, many farmers produce "pesticide free," which means exactly that, but don't go through the difficult process of getting their "organic" designation. Are the farms in their vicinity spraying madly, spewing into the atmosphere where they infiltrate the "pesticide free" crops? Possibly. I do think making the effort to produce crops and raise livestock in ways that limit the detriment to our earth is admirable. I don't think those who make the effort have the right to imply that it's a superior method that results in a superior product when it's not. People are being tricked into believing that they are getting a benefit from the product itself, not that purchasing the product is one more for Mother Earth although not intrinsically different from any other spirit they could have bought. I do believe I'm getting too annoyed about the fact that the central issue has not been addressed by the distillers that use organically produced ingredients.
  9. Topping off barrels

    OH yes and if Mona LOa erupts and your barrels vibrate your aging has been reset with the contact with the USED barrel. Sorry
  10. Topping off barrels

    And yes nab, the emptying dictates the USED definition not adding
  11. Topping off barrels

    Bottom line IN MY OPINION is unless the original spirit is removed from said NEW barrel Aging continues until the SPIRIT is removed changing the NEW unused barrel to a USED barrel status. Addition of water inside or out. Movement or rotation left or right. will not and does not change the aging of the SPIRIT until it is REMOVED from a NEW unused barrel. remove it and the second addition of un-aged spirits defines a used barrel. get real guys. nobody would have age to their spirits. stop splitting hairs.
  12. Mileage on activated carbon?

    We use roughly 2 cubic feet of granulated carbon and filter about 10,000 gallons. But seriously you do see your asking a un answerable question. What might be filtered enough for you may not be enough for someone else, or vise versa. Your distillate might not be as pure as someone else or more pure. How do you ferment? fast and hard? Slow with lest off flavors? How many plates are you running? How good are you at running said plates? Or do you just think your good at running your still? Just do what you think works for you and call it good the thing with this business is there are very few hard yes and no answers.
  13. Mileage on activated carbon?

    Hi Silk City, Like I stated initially I understand the general concept just fine, and after even more research today https://www.omicsonline.org/modeling-of-the-dynamics-adsorption-of-phenol-from-an-aqueous-solution-on-activated-carbon-produced-from-olive-stones-2157-7048.1000153.php?aid=12456 http://facstaff.cbu.edu/rprice/lectures/adsorb.html I discovered that there are integral components that are all variables. This demonstrates the science, but you much choose your own starting point by defining one of the variables... so again, not looking for formulas and science necessarily... just someone who's done it and what type of volume they are getting based on the parameters of their filter and flow rates. Here's an example of what I'm hoping to find: "Dear JP, we have 2 cubic feet of granulated stone carbon in a 2' x 10' pipe and we successfully filter 10,000 gallons of spirit over the course of a year before we notice a decrease in quality' Something like that. Best, JP.
  14. Pikesville Rye Closures (t-tops)

    Thanks Tom!
  15. Bostonapothecary.com

    If you haven't been on Boston Apothecary lately do yourself a favor and go there. He's translating a bunch of old rum papers. Tons of great information & research. https://www.bostonapothecary.com
  16. Topping off barrels

    If adding spirits and then emptying the barrel doesn't count as using it, then what does? I think you misread or I mis-wrote? My opinion is that a barrel is used after it has been filled and emptied. When/if water is added is irrelevant. If you add spirit, then the age statement is altered. And with that, I end my interpretation.
  17. Yesterday
  18. Liquid Yule log IMG_3252.MOV
  19. New DSP in Ohio

    Congrats and if you need lower cost chillers, I have some factory rebuilds. Merry Christmas!
  20. How do you measure the spirits quantity ?

    Silk City and the others are correct. The density matters not unless you have high solids (600 milligrams per 100 milliliters. I'll quote the regulations, which you find in part 30. I've parsed into bullet items it to keep the issues separated. The emphasis is mine.: §30.41 Bulk spirits. When spirits (including denatured spirits) are to be gauged by weight in bulk quantities, the weight shall be determined by means of weighing tanks, mounted on accurate scales. Before each use, the scales shall be balanced at zero load; thereupon the spirits shall be run into the weighing tank and proofed as prescribed in §30.31. However, if the spirits are to be reduced in proof, the spirits shall be so reduced before final determination of the proof. The scales shall then be brought to a balanced condition and the weight of the spirits determined by reading the beam to the nearest graduation mark. From the weight and the proof thus ascertained, the quantity of the spirits in proof gallons shall be determined by reference to Table 4. However, in the case of spirits which contain solids in excess of 600 milligrams per 100 milliliters, the quantity in proof gallons shall be determined by first ascertaining the wine gallons per pound of the spirits and multiplying the wine gallons per pound by the weight, in pounds, of the spirits being gauged and by the true proof (determined as prescribed in §30.31) and dividing the result by 100. The wine gallons per pound of spirits containing solids in excess of 600 milligrams per 100 milliliters shall be ascertained by [one of two methods I will not quote here]. The instructions for the use of Table 4 are straightforward. §30.64 Table 4, showing the fractional part of a gallon per pound at each percent and each tenth percent of proof of spirituous liquor. This table provides a method for use in ascertaining the wine gallon (at 60 degrees Fahrenheit) and/or proof gallon contents of containers of spirits by multiplying the net weight of the spirits by the fractional part of a gallon per pound shown in the table for spirits of the same proof. Fractional gallons beyond the first decimal will be dropped if less than 0.05 or will be added as 0.1 if 0.05 or more. Example. It is desired to ascertain the wine gallons and proof gallons of a tank of 190 proof spirits weighing 81,000 pounds. 81,000 × 0.14718 = 11,921.58 = 11,921.6 wine gallons. 81,000 × 0.27964 = 22,650.84 = 22,650.8 proof gallons. The science of the issue is also straight forward. Heat changes volume, but it does not create mass. Heat does not change the weight, since weight is a measure of gravitational mass. Gravitational mass is equivalent to inertial mass. Thus, you can ignore temperature. I'll add I'm not a physicist. I'm just regurgitating what I've read.
  21. Topping off barrels

    People think what your saying. This would mean every time you move a barrel rack or pallet with barrels on it you will have to restart the clock. How do all of you keep your barrels from drying out? If you rotate you stop the clock. If you saturate you would stop the clock. 5% lose now exponentially increases as staves shrink and vapor escapes. Glad you all don't make and interpret the laws.
  22. Wood Fermenters 200 gal x 2 - unused

    I just got home from distillery, I can take some more tomorrow. Anything in particular you want to see?
  23. WARNING: Oak Wood Barrel Co.

    I can't believe I fell for their scam. After figuring out that they don't answer emails and the phone number listed on their website doesn't work, I checked the web and found your forum with the warning about oakbarrels.com. I called my credit card bank and blocked this "retailer", so they can't run another charge. I'm hoping I will get my money back from the bank. The saying "it's to good to be true" should be taken seriously. Whoever is behind that scam is doing it for years now and the website has not been shut down. Any ideas what to do to prevent them to find another victim?
  24. Wood Fermenters 200 gal x 2 - unused

    Can you attach some photos?
  25. Fortunately for you and consumers, the term organic is already explicitly defined by Federal law, so there is no ambiguity about what it means and no further explanation or disclaimers should be necessary. Compliance is also strictly enforced with detailed recorded keeping and annual inspections by an accredited certifying agency: https://www.ams.usda.gov/grades-standards/organic-standards I'm not sure how widely irradiated agricultural products are actually being used by distilleries, but this is still a decent example of thinking beyond the individual consumer. I believe there is evidence that irradiated food can be chemically altered and may reduce nutritional content. However if we accept your assumption that the finished product is perfectly safe and unaltered, should that make it acceptable to the consumer? For many consumers it does still matter. You can't have irradiated products without an irradiation facility. What kind of radioactive materials do they use, and what's the risk of contamination to the environment? Do they generate radioactively contaminated waste? Would you mind if they opened a facility in your neighborhood? If not, how far away is acceptable? Would you have any concerns if they transported their waste products down your street on the way to dumping it at your local landfill? How many years will it stay hazardous?
  26. How do you measure the spirits quantity ?

    It seems from a scientific standpoint one wold want to use TTB table 7 and correct the density for temperature when making determinations by weight. "This table is also prescribed for use in ascertaining the true capacity of containers where the wine gallon contents at 60 degrees Fahrenheit have been determined by weight in accordance with Tables 2, 3, 4, or 5. This is accomplished by dividing the wine gallons at 60 degrees Fahrenheit by the factor shown in the table at the percent of proof and temperature of the spirits. The quotient will be the true capacity of the container. Example. It is desired to ascertain the volume at 60 degrees Fahrenheit of 1,000 wine gallons of 190 proof spirits at 76 degrees Fahrenheit: 1,000×0.991 equals 991 wine gallons, the corrected gallonage at 60 degrees Fahrenheit."
  27. Two x 200 gallon cypress wood fermenters manufactured by Confederate Stills Alabama. These have never been used, I ended up buying 4 fermenters but only need two based on our production schedule. $1,750 each. 2" tri clamp outlets, removable wood stands. I can deliver within days drive of 26270 WV for a fee. Thanks for looking and let me know if you have any questions.
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