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  2. There are some rules of thumb on colum diameter vs output and heat required. IMHO for a column still the base size is effectively irrelevant other than can it input enough heat and product. Think continuous still as one extreme. I think it's more matching a batch size to output rate so that sill runs happen in a reasonable amount of time. It would be hard to run 100 gallons of wash through a 2" column, but that would be a shift with a 6" column. A 2" colum will do 1-2l per hr, 4" about 1 gallon, 6" 2 gallon. That is provided there is enough input of heat and alcohol. Where this falls apart is if you try and run a 6" column on a 1/2 barrel boiler. From wash/wort there is hardly enough alcohol to load the still. Yet from low wines it will run fine. If you really want to discuss still design I would check out
  4. What he said. And it's not just a pure function of diameter, area, and vapor speed. The type of column will also have an impact. For example, dual-flow perforated plates are going to have a very different set of operating conditions than bubble caps, which will be different from a packed column. Not only that, but each of these subtypes of column are going to have numerous variations that impact operating parameters, for example, the % open area on a dual flow tray, or the type of packing in the packed column. Not to mention that theory will only get you into the ballpark, from there it's based on practical operating experience, as the real world is kind of stubborn in the fact that it doesn't always adhere to theory. I always thought this was a pretty approachable read: DESIGN GUIDELINES - distillation column - Rev 04 web.pdf
  5. This subject was discussed in Unfortunately that thread got a bit messy with some irrelevant side-issues causing a bit of bickering and hair-splitting. Basically the situation is that the diameter of the column and the size of the pot are determined by different factors, so there is no fixed ratio between them. The column diameter is mainly determined by the vapor velocity up the column. In a small R&D column of around 2" diameter the vapor velocity will be in the region of 6 to 10 inches per second, but on a large vodka column of say 10 ft diameter you can get vapor velocities of 6 to 10 feet per second. So the column diameter is determined by the rate at which you want to run. In a pot still the pot size is determined by the heating method and the size of the batch you are working with. Let us imagine your fermenters produce 100 gallons per batch. You will probably want a pot of around 150 gallons to be able to boil this safely. If you want to process this in 12 hours you will need a column roughly double the diameter (4 x the area) than if you want to process it in 48 hours. And of course you need to put heat into the pot at 4x the rate for the 12 hour scenario. Distillers generally want to be able to process a batch in 8 to 12 hours (one shift) so it turns out that in practice there is an approximately consistent ratio between the pot size and the column diameter (or more correctly the column cross sectional area) but this is a coincidence - as explained above there are different drivers in determining the pot and column sizes.
  6. Some tanks sold, We still have alot of tanks left! Call or text if interested!
  7. Hey all, I am new here and being a Mechanical Designer I am curious about some of the design features of a still. So on a column still, is there any type of formula or rule of thumb to go by with the diameter of the column in relation to the diameter of the base/pot? I have read were people looking for an R&D still recommend using a 1/2 barrel (beer) and a 2" pipe for a column. I have seen larger stills with what look like 8" columns. Would it be detrimental to the over all process if you were to put too large of diameter on a smaller base? Thanks for any info., I am kind of geeking out on the whole distillation process.
  8. It's not worthwhile to make your own bottle.
  9. Yesterday
  10. SanTan Brewing Company and Sacred Stave Craft Distilling is in need of a distilling assistant. Applicants should meet the following requirements. Knowledge of the brewing and distilling process, hands on experience and schooling are a bonus Be at least 21 years old Able to lift up to 100# repeatedly Able to stand for long periods of time Have a strong attention to details Able to multi-task Available to work nights Forklift certified is a plus Good communication skills and a passion for what you do! Pay is hourly DOE
  11. 17 - 3.5 brix is 79% apparent attenuation. ec 1118 is specd at 75% average, so yay?
  12. Hi. Is the second run off a regular pot still equivalent to a first run using a Thumper (in terms of the taste and ethanol concentration achieved)? In other words, can using a Thumper take the place of that second run? Thank you in advance of your reply. J. Pepper.
  13. I'm just about to get started in the next couple of months here in PA. I can't speak to NJ, but I think this is a good time to start a limited distillery in PA. Act 39 and 166 have made it easier to interconnect your products with limited wineries and breweries in PA. At least where I am, it feels more like a cooperative than a competitive market. The more locally made product that's available draws in more people, which is good for everyone. My situation is not typical to most starting up, but if you have any PA specific questions I could share my own personal experience navigating. Best of luck.
  14. I can never quite grasp the nuance between distillers who don't actually do anything other than warm up someone else's distilled spirtis, and bartenders. Oops, I mean mixologists.
  15. That's what I figured, I was just testing the waters to see what was out there. Thank you!
  16. Even though you are very well educated, you might find you need to do a brief internship at a distillery before being employed. We recently did that with someone who had recently graduated with a BS in Chemical Engineering. Within 3 months, they were working almost full time with us as an assistant distiller. Many distilleries do something similar.
  17. Read the CFR carefully, you will see that for things like brandy and whiskey the proof limits are for the quantity produced as a finished product for the run. That means you ignore heads and tails, and you can be above proof for segments, provided the final proof of the finished product is below proof limit.
  18. What's your SG at 14 days? Try buffering your pH w calcium carbonate. H+ exchange is required to pull the sugars into the yeast cell, low pH will hinder that exchange in addition to stressing the yeast. In an untreated ferment we will have completely (or nearly) ferment after 3-5 days (at ~83F) depending on strain and pitch rate. The steady pH means you probably dont have an infection to worry about rn so thats good. How are you rehydrating the EC? What temp, water source and treatment, water source n treatment for the juice?
  19. Ok we started at 160 gallons of wash at 17 brix. I added 240 grams each of ec 1118 and fermaid O Its been fermenting at and average of 70 degrees Ph was 6.6 at the start. Now 14 days later we are down to 3.5 brix and ph is staying constant at 3.6.
  20. The 250 gallon pot still has been sold. We have started manufacturing additional 500 gallon and 250 gallon pot stills. They will be available for delivery in the USA or Canada in September. If you would like to reserve one, please email me. ( Also, all motors are now also certified for use in Canada. The Canadian requirements are a bit more strict than the USA so we have switched motors to comply.
  21. Re-reading my post it seems I could have phrased that better. What sounded like a friendly, sarcastic teasing type of comment in my head reads on paper as a bit mean and insulting. I hope that my willingness to share info and suggestions demonstrates that I am not/was not intending to be insulting. Apologies for my poor choice of words! Makami - What your describing sounds like it would be a fine product and a bit different than what most small distilleries are already making! Its probably also a better business model. I look forward to purchasing and drinking your product when its available! Southernhighlander - I can't disagree with anything your saying! Cheers!
  22. Early on we looked at everything available and ultimately decided on Whiskey Systems. More bang for the buck, and world class customer service. These guys really know their stuff, more importantly they can explain it in terms you can really understand. If there are problems or questions Donald and his team are right there helping you solve any issue that may arise. No need to look any further.
  23. ihave seen that still in action it is a very nice unit , you did a great job on it
  24. I just pissed myself.
  25. Last week
  26. Hedgebird said "If your just looking to blend and bottle and not actually distill then my advice is to not bother at all as no one wants that crap anyways." As far as blending and bottling, you are incorrect. Canadian blended whiskey sales are absolutely huge and certain Canadian blended whiskeys are considered very high end. Flavored Vodka sales are huge as well. Creating a good blended Whiskey and or other blended spirits, utilizing GNS is an art all to itself. What Makami is creating sounds delicious. If you have a distillery, then blending is just another tool in your tool box. I'm not saying that a distillery must blend, I am saying that no one should look down on another person in this industry, because they are blending using GNS. I think what Makami is doing sounds wonderful, well thought out and very artistic I think that the most important thing, is that you make a good product for your customers. Just because you do not make mash and run it through a still does not mean that you are making a crappy product, on the contrary millions of dollars and some great spirits have been made by people who have never made a drop of mash.
  27. We've been using Whiskey Systems for three years now and are very happy with the product and service. Donald and his team are extremely knowledgeable about the operations of small distilleries, and they provide excellent and rapid customer service whenever we need support. We manage all of our inventory, raw materials, cost of goods, and orders through it. It automatically calculates and updates the Excise taxes and populates the TTB reports so they are very easy to submit each month. There is also a Business Development feature in it that we use regularly for making growth plans for the business, and it also tracks my labor costs. I have three employees who use the program on a regular basis and they find it intuitive and accessible for entering the daily operations such as distillation runs, bottling runs, raw material inputs, and orders. I would highly recommend working with Whiskey Systems and I've found no need to look elsewhere for any distillery software needs. Give them a call.
  28. Thank you for your replay and advice! Just to clarify our product is not crap, we are using proprietary process of macerating natural fruit and spices with GNS and letting them age to develop quite exquisite flavors. So we are not a direct competition to any distilleries as it is a quite specific product, more like an elegant sipping liquor, and with that, a different market positioning and I am aware I cannot draw direct parallels with you Distillery guys. However in the eyes of PLCB I am to apply for a limited distillery license and follow the same rules. We could be a nice addition to your tasting room drinks! Thanks anyway!
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