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  1. 4 likes
    Jeff, Under a given set of conditions, there is an optimum cooking temperature and time to obtain the best quality of distillate and the best alcohol yield. I believe the question you have is about cooking small grains at high temperatures. There are a lot of ways to prepare grains for fermentation, but the simple goal of cooking is to gelatinize the starch granules, to make them available for hydrolysis by enzymes to convert to fermentable sugars but the complicated goal is to efficiently obtain proper gelatinization of starch, properly free up amino acids the yeast require, convert to fermentable sugars, reduce contamination and obtain a flavor extraction from the grains. The infusion mashing process we use, (simply cooking small grains at lower & proper temperatures), here at Wilderness Trail is designed around maximizing flavor first, energy second and time third. You do not have to boil your grains up to 210F and you certainly do not want to cook any of your small grains (wheat, rye, barley, malted barley, etc) in that range, again you can but it will not be the highest quality distillate you can obtain in the end if you do that. You can cook corn to 210F and it doesn't do much more than waste energy cooking it that high, part of the high heat is to sterilize the grains of bacteria and you take care of that around 190F and you only need to cook corn around 190F-185F for proper gelatinization, we cook our corn at 190F, it saves energy from going higher, we convert all of the available sugars and sterilize our grains, that is why you do it. For wheat the actual gelatinization range is 136F-146F but we start adding our wheat around 155-160F. For Rye the actual range is 135F-158F and we add and cook our Rye no higher than 160F for good reasons. Our Malted barley never goes in higher than 145F to preserve the enzymatic activity and to keep the grains intact. Think of it this way, gelatinization is like popping popcorn under water, its a dramatic change in the grains composition.. and throw in some smaller ductile grains like wheat or rye and you blow them apart under the same conditions as well as a lot of protein you don't want to break down. The reasons you do not cook grains beyond their proper gelatinization range is more about flavor than yield because if it is too rigorous, thermal decomposition of grain components will cause objectionable popcorn phenolic odors, yield is more impacted by poor grains, under cooking, poor conversion and yeast conditions. By using the infusion mashing process for small grains, you keep the branched chain amino acids and proteins in place with the grains that the yeast will use to properly make a flavorful result. If you boil your small grains, you are creating unbranched chain amino acids, degrading proteins and frankly blowing apart the flavor you are trying to extract. Small grains also get scorched very easy and there are Maillard effects that create all kinds of new chemicals from the high heat of small grains you don't want, plus why would you, the process doesn't require it. The yeast take these unbranched chain and Maillard effect's and turns them into higher alcohols (fusels) and other chemicals that alter the flavor and result of the beer & distillate. In short summary for our whiskeys, we cook our corn to 190F and hold that for 40 minutes, we cool to 160F by adding some water additions of the overall mashbill and add our wheat or Rye and hold that for 30 minutes, we add more water additions to get to 145F which is when we add our Malted Barley which rest for 30 minutes. We add the rest of our water additions for our ferm set and the chiller takes it down to 90F. We send that to our fermenters, which are set to hold at 85F for three day beer and 78F for 4-5 day beer. By shortening the initial cook of the total water, your initial cook is thicker, for us that is around 18 beer gallons and that allows you to use less energy to heat up the initial cook and reserve the rest of the water for cooling capacity as well as when you add your grains you are also using that to help cool your mash down. For example I mentioned we add our wheat at 160F but after the grains are added the temperature drops to around 150F+ and rest out to a little above 145F. We primarily make a wheated Bourbon but we also make a Rye Whiskey, which again even though the Rye will be the majority of grains, we still cook our smaller amount of Corn up to 190F and then cool it down to 160F before adding the majority of the mashbill of Rye. Infusion mashing is scientifically proven to offer a more flavorful distillate and smoother distillate, mainly for the reasons listed above. Shane Baker Co-Founder, Master Distiller Wilderness Trail Distillery
  2. 3 likes
    I don't agree with this, and it's not because I have a biased or vested opinion as an owner (after all, where you sit is where you stand.) Yeah yeah, easy money is over. Everyone with a first mover advantage that didn't parlay that into growth and investment has lost that opportunity. Are we talking about a small craft producer turning into a national brand? Hell, that's always been a long shot. Are we talking about new business failures and failure to launch? I don't think that's new, I think it's just becoming more visible through places like ADI, etc. Remember, 80% of startups fail on average. This business is no different. Like I said, that first mover advantage that might have lowered this rate to 60% - that's gone, but all that means is it's no different from trying to open up a franchise sandwich shop. First, I don't understand how you define or easily identify brand saturation in a market. From my position, if the market sufficiently fragmented such that smaller players are able to gain or retain enough market share to be viable, what does it matter the aggregate number of brands? How is it that the wine market is not sufficiently brand overloaded? I personally think that the Scotch section is incredibly confusing and cryptic, but it continues to grow. In addition, the bulk of the craft brand growth has been local/regional, with very few being in national distribution. There is no single national "shelf", unless you are a major national player, everything else comes down to the local shelf. And not even all of the local shelves, but the local shelves that matter. A single strong specialty spirits retailer can move more product in a month than dozens of nondescript mom and pop corner liquor shops. Why would you even bother to waste your time with the latter (more on this later). Is it about the ability to respond to market changes? Craft distillers can very rapidly adjust their business models to account for short-term preferential changes in the marketplace. We have the advantage of agility. If tomorrow, anchovy vodka was the next hot thing, most of us could be in the artisan anchovy vodka business relatively quickly. A national producer would not have similar agility. We have the advantage of being significantly more agile in the marketplace, this should not be overlooked. Also, are new entrants able to grow the size of the overall market themselves? You might think the question is a little bit silly, how can new market entrants grow a market that major players have trouble doing whilst spending tens, if not hundreds of millions in aggregate, on advertising? But I I think the answer is that they can, by virtue of being local, and by virtue of being experiential. IMHO, that word, "experiental" is going to be the key, and it's not going away. I think the last piece is the key differentiation that craft brands have over nationals, the ability to be experiential. But what the nationals can't do, is appeal to the experiential buyer at mass-scale. They can only be experiential in so far as their marketing material takes them. I don't think that translates into local market dynamics. Awareness is not experience. How can you ignore the demographic change that is driving this longer-term market shift? A shift which clearly has legs. Every retailer is incredibly focused on this. Every consumer service business is incredibly focused on this. Even the financial services industry is spending millions on this. And hell, who wants to be caught dead in a bank branch? What kind of "experience" is that? There are dozens and dozens and dozens of studies and articles talking about this paradigm shift, there are probably just as many consultancies that state that they have the secret keys to be able to navigate this. But, the fact is, nobody has figured this out yet. It's fair game. I'll just leave a few keywords and concepts here, which I think are really important to think about. This is not your father's Oldsmobile. Experience, not Things Authenticity, Sincerity, No Bullshit. Social (as in Conspicuous) Consumption In Collaboration, actually Listening Environmental and Social Conscience Local and Artisanal Obvious Passion Respect, and Respected Unique and Limited, not Mass Market and Undifferentiated I firmly believe that a new craft distillery entrant in a crowded craft market can absolutely destroy the incumbent players if they master this experience component, and can scale it. Let that be a warning to anyone sitting on their ass. A millennial marketing to a millennial will absolutely beat the pants off you. Are you still hanging onto that trope about your great uncle Cletus' secret recipe? Sorry, they don't give a shit about that. Doing a private spirits pairing at the hot local restaurant, with a custom menu designed by it's hot local chef? Pretty food, pictures plastered all over Instagram, now we're talking. Personally? I don't think this demographic is interested in mass market anything. It's about creative differentiation, limited availability, having a brand image that a demographic wants to be associated with. It's not about being able to spend massive marketing budgets either. It should be the national brands who are shaking in their boots.
  3. 2 likes
    Just saw that today when doing a tasting at a small local store. He commented that he is going to drop all the big name flavored vodka to carry more local spirits. He is seeing a change in his customers. They want local.
  4. 2 likes
    While much of what Joseph says is, and always was, true (operating capital management, marketing 101), I don't buy the bubble argument for one second. People have been saying the same thing about craft brewing for 20 years. It's still growing in volume nearly 13% year on year. Spirits are just getting started. Millennials re-wrote the markets for craft beer and wine, and they're about to do the same for spirits. They don't have the age statement bias of their parents. They're not afraid of trying new things (would you or I have ever tried a cinnamon whiskey - bleah!) They also crave experiences. So, putting capital into your location and tasting room may be FAR wiser than into name-brand copper in your stillhouse. There's also the international markets that are clamoring to experience US craft spirits. Know what an ounce of Stranahan's goes for in NL? 25€ The tired old shelf space argument never ceases to crack me up. Do you honestly mean to tell me your local liquor store had 10-12 beer coolers back in the 80s? Liquor stores are in the business of selling booze. If there's a market, THEY'LL MAKE SPACE. There's this absurdly tiny liquor store on my way home from work. Not even 500 sq ft. They are incredibly convenient though. I stopped in looking for my go-to beer (Trumer Pils) about a year ago. Of course they didn't carry it. I just mentioned to the owner that I was looking for Trumer. He said "I'll have it here next Tuesday". Now he didn't know me from Adam, but you know what? He somehow made space. Trumer Pils is always there and I pick up a six every week. 250 types of brown spirits? LOL. Have a look at the wine isle and imagine yourself in THAT market. Oh, and they're thriving. Sure, there will be some craft distillery closures. The days of "if I make it, they will come" are over. For every closure though, there will be 2+ more opening. And some of those will actually have a clue about marketing. FFS, High West just cashed out for $160M, selling whiskey they didn't even make!
  5. 1 like
    We are launching iStills now! Not kidding you. this one is currently flying to Cornwall. Another one is ready to fire. Count down initiated ... five ... four ... three ... Regards, Odin.
  6. 1 like
    Towards the end of last year (2016) I thought that I had virtually completed the liqueur blending calculator. But then some of the liqueur makers who have kindly been giving me advice pointed out that sometimes in the proofing process the sugar level is "close enough" to not need any further correction while the alcohol must be adjusted to within the TTB rules. At that stage my calculator required that both the alcohol and sugar be corrected at the same time. I have now added the ability to correct only the alcohol proof while allowing the sugar level to find its own level. Strangely, the math for correcting only alcohol is more complicated than that for correcting both together. A few examples of liqueur blending calculations can be seen at http://www.katmarsoftware.com/alcodenslq.htm I am now drawing a line in the sand and will not make any further changes to the program unless I discover a bug. Hopefully the program will be ready fot public testing by the end of February. Thanks to all of you who have continued giving me advice and encouragement - and for putting up with my broken promises regarding the end date.
  7. 1 like
    High end DSP for sale. Owner retiring. starts with a Arnold Holstein 21 Plate 600 ltr German Hybrid still.This is a rolls Royce of stills. The still can make any spirit you can think of. Makes some of the best spirits you ever tasted. 1200 liter Reactor, coolant system , 2, fermenters 1200 liter. Still and tanks have mixers, Pumps, grinders, 7.5hp steam boiler etc. This operation makes some of the best spirits you ever tasted and is currently in operation. this is a turnkey operation. $375,000. We are not interested in parting out the equipment or a broker. Please only serious buyers not lookers.
  8. 1 like
    Two custom made Vendome stills for sale. My loss is your gain! I have decided not to start a distillery and have these two beautiful stills I purchased used (3 years old) See photos and drawings attached for more details. $225,000.00 plus loading and shipping. The total system can fit on a flat bed trailer. Vendome Stills for sale.pdf twin pot still assembly (1).pdf
  9. 1 like
    It seems to me that we all need to batten down the hatches and pre-pair for the fallout. I feel that the distillery bubble is just about ready to burst. This year (2017) will be by far the biggest year on record of distilleries going out of business. There are many factors why I feel this way bust just to name a few. Two main reasons to always reflect on. The battle for Shelf Space, and Operating Capital. And a couple more. 1. To much bourbon. I believe that this is the year that the larger number of distilleries will for the first time be trying to sell there brown spirits. The problem is not there local area it would be everywhere else they are trying to sell the brown juice. The Distilleries will be battling in a marketing game, and that in it self requires MONEY and TIME, and time cost MONEY. To put up all that bourbon cost Money straight out of the operating capital. When product does not move as quickly thought. The R.O.I. Is much greater and the hit is much harder. 2. I Deal with people from every corner of the world, in every facet of this industry. I deal with people that have big budgets and small budgets. I am aways blown away when someone just wants to make a little booze and thinks they have got to have a $200,000 dollar still, or pay $75,000 for a 50 gallon pot. The reason for item #2 is the spending of MONEY in the most stupid ways possible. People don't stop and think that some of the biggest components of equipment are truly the least important. People think the need the biggest and baddest still but forget about the boiler, chiller, mash cooker, ferm tanks, bottles, labels, and all the small things that nickel and dime a start up. Stop and think "how many bottles do I have to make to pay this off". 3. Sell out, sell off. One of the biggest mistake someone could make is to sell off the larger part of stock in the company to get to the place they need to be or get the equipment they think they need. When you realize that you are not really the owner and your are more a employee that person cares a little less and gives up quicker. When you work the hours we all do at a distillery and think...."I could be making more money flipping burgers".....how much heart do you have really in it. People have medical problems but I am floored by how many distillers are selling out because of it. I get it no one on earth want to admit "I Failed". So don't sell your soul just to crush your dream. 4. This one will be easy. Operating Capital- how many times have you looked around your distillery and saw a piece of equipment that you bought a while back and thought "man, I wish I never bought that" Or "I would like to have the money I spent on that". #4 = Don't buy stupid Crap. THINK. It comes right out of your Operating Capital. 5. Distilleries trying to do something so so different that they Distill there way right out of a business. Think about what you do before you spend the money. I just checked yesterday and let me see, time, grain, water, labels, bottles, and corks still are not cheap. So is it a good idea to have 100 cases of something that won't sell. Please, impress the bank with your massive over stock of junk. 6. This one is kinda like #5. Not listening to your patrons. People that will go out of business are probably bull headed and think "If I make it they will come". Make products that is proven that people like. You don't have to copy, put your own spin. Know what is selling on the markets. 7. Getting out in front of the public. You may be making booze, but you are also selling your self / story. You spent all this money on a shiny piece of copper, where is your advertising money? Distilleries have to get out in front on the public doing tasting, and ect. I see a trend of people not doing that as much as is needed. 8. Part of #7. I was in a very top self liquor store today and there was 250 different types of brown spirits. Which one do I choose? 9. Battle for shelf space. With the gates opening on distilleries all over the us and more imports coming in, the battle for shelf space has begun. All the money you spent making that rum, whiskey, vodka, ect, will be for nothing if you can't get it on the shelf. Enough said. Summary-Rough seas ahead. Tighten your belts. I am all ready seeing lots of used NOS everywhere. It used to be when something was put online it was gone in hours. Now it just sits there... I wish everybody always thoughts. I wish everyone the very best. Let us all be in good SPIRITS in 2017 and the years to follow. Joseph Dehner
  10. 1 like
    We go several pallets high with empty bottles. 2-3 high, easy We even stack full (filled) pallets 2 high sometimes more. At least 2 tho.
  11. 1 like
    Google - Solar Cites - 3 x IBC Biogas Digestor.. Youtube videos, 3D drawings, Instructional videos. Plenty HDPE/ roto-moulded biogas digestor concepts out & about.
  12. 1 like
    Saw this colorful video on a DIY bio-digestion system a few years ago. The science behind it beginning at 9:45 is particularly helpful and interesting.
  13. 1 like
    These guys do our logo shirts on blanks from Next Level: http://www.steadfastprintco.com/ These guys did the crest shirt (including the design) on blanks from Bella Canvas: http://www.foxduckprint.com/ Both the Next Level and Bella Canvas blanks are a nice fitting, comfortable medium weight shirt. If you dont have a design ready to go I would highly suggest hitting up Ryan at FoxDuck. They all but gave me the design work for free as I was getting my shirts printed with them, and Ryan does really nice work. If you have a design ready to roll you should also be able to find a local screen printing shop. I know I always appreciate when people support their local small business!
  14. 1 like
    Ordered from Custom Ink a few times and have been happy with it. Not the cheapest, but they have a nice selection of very high quality t-shirts. I did a run using the American Apparel T's (USA Made) - and I must have washed mine a hundred times already. The Next Level shirts were really nice as well. If you are looking for cheap giveaway swag shirts - definitely not your place. Been meaning to order hats from Brewery Branding, but really wish I could just order 50 and not a gross.
  15. 1 like
    We ran into the same thing and consulted with our creative agency on what we could do. We decided on and were approved with "awkwardly hugged by oak" (I really should trademark that).
  16. 1 like
    We purchased bulk stock that had bloom on them because they were offered at a reduced price. Rinsed with spirit prior to bottling and never had a haze precipitate out. I've been told using distilled water will remove bloom as well. In any case, seems to require a little more cleaning, but otherwise harmless if you can get it out.
  17. 1 like
    Just a quick update on my side. I purchased a custom lauter screen that will sit in the bottom of my tank. It will let me lauter before fermenting or after fermenting but before distilling. I will let folks know how it works out and post some pictures.
  18. 1 like
    I say just go for it, no one is watching!
  19. 1 like
    Below are a couple of pics of a combination Mash Tun Still that we did for Larry Robinson from Oklahoma. This is a 150 gallon Baine Marie Oil jacketed still with an electric heating system, agitator and 4 plate bubble plate column with dephlegmator and Gin basket. Our Stills are American designed, American engineered and assembled in the US. All of the electrical work is done here at my shop and we do about 30% of the fabrication here. The parts are around 70% Chinese made and 30 % American made. Our stills will be completely American made within the next couple of years. We are moving 2 to stills per week right now. Including the heating system control panel agitator and everything this still is only $14,364.00
  20. 1 like
    Although it was more than I originally planned to spend, I went with the US-FIP 20035LV. I've read great stuff about the pump here on ADI forums, and they seem like good folks who stand behind their products over there at US-FIP. We'll see how it turns out, but I'm fairly confident that it will serve our various mash/product pumping needs. Time will tell - cheers!
  21. 1 like
    I agree with 3d0g, I think that this will be another booming year for the distilling industry as a whole. I bet we will have more growth and demand than we had last year. I predict at least 5 more years of fast growth and then after that many years of steady but slower growth. I do not fore see a bursting bubble which will cause everything to come crashing down.
  22. 1 like
    I would be curious to see the filter that is going to let you filter a 60-70% corn mash bill. To me it makes more sense to design a whiskey around the capabilities of your equipment, rather than trying something that will always be an error-prone struggle. I also think you'll have a hell of a time trying to make that mash without an agitator/mixer in your vessel. We've used a method similar to what you describe to make bourbon mash in a 1000L IBC tote (with top cut off) and it requires the use of an agitator to get the grain mixed into the water.
  23. 1 like
    We draw out our gaskets in autocad and pick the material and thickness and have our gasket shop cut it out on a CNC vac table. No, going through a middle man. Super nice.
  24. 1 like
    Let me know when I'll be able to find a Vendome for the scrap value of the copper.
  25. 1 like
    Doesn't this count as the TTB's "reasonable security"??? lol
  26. 1 like
    My company, Hagerty Supply, can probably source these for you just need some more info like width, shape, is 16.5 od or id, holes punched in specific locaitons etc...??? Let me know if interested. thanks.
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  28. 1 like
    We have sanitary ball valves and butterfly valves with PTFE seats. PTFE is impervious to ethanol meaning that it is impossible for it to import any flavor. You should never use a nylon seated valve with ethanol. Here is a link to our valves https://shop.distillery-equipment.com/collections/parts-and-replacement-parts/Valves We have quality valves with some of the best prices in the industry.
  29. 1 like
    In the FWIW category, I've tasted many a bulk spirit that's been stored in HDPE totes with who-knows-what type of plastic valve and never have I picked up any plastic notes. On the other hand (and to answer your question), we use three-piece stainless valves with PTFE seals on our fermentation side and single-part on our "moving around spirits" side. EBay is your friend.
  30. 1 like
    What's the fitting? For high proof I prefer teflon/ptfe seals on a stainless valve body. Nylon wouldn't be my first choice.
  31. 1 like
    A. The system was designed for around 200 gallons per hour of feed at around 10% alcohol. I do not think it is all that important how much alcohol is in the wash, but the feed rate can be probably a low of 100 to maybe a high of 250-300. At a 200 gallon-per-hour feed rate, that would be slightly over three gallons a minute going in. The product passes through a pipe in a pipe heat exchanger where it would be heated up from the fermentation temperature to approximately 150°F entering the top of the beer column. I would recommend you set the pipe in a pipe heat exchanger horizontal rather than vertical. In the event you shut it down without completely emptying it, you will not plug it up in the bottom elbows. B. The steam addition to the unit would be around 300 pounds per hour, the equivalent of about 10 horsepower of steam. A 22 horse power boiler unit that would run at about eight to 10 usage with plenty of steam for mashing. This steam should heat the bottom of the column to approximately 215-217°F, and I would have a dial thermometer at the bottom or a couple of plates up from the bottom of this column to validate that temperature for good viewing from ground level. You will also run about three psig in the bottom of the beer column when all of the trays are adequately filled. The steam can be controlled with a control valve to temperature at the bottom of the column or manually run with a hand-operated steam globe valve. If you are feeding the column with a positive displacement pump of some kind, like a Tuthill or something along those lines, you can also run the steam in manual and the column will be fairly stable. C. The 200 gallons an hour input, minus the ethanol boiled out, plus the direct inject steam condensate will result in approximately 200 gallons an hour out the bottom of the beer column. This product will be approximately 215°F, and when it cross-flows with the beer going in, it will be cooled down to somewhere around 150°F. Again, I would recommend a small lobe pump (Tuthill or equal) to pump the bottom product--a VFD drive on the electric motor will allow for variable speed?and take the product through the heat exchanger and discharged. The vapors off the top of the beer column are then transferred through the three-inch line to the bottom of the rectifier, and they will be approximately 100 proof. D. The bottom product off the rectifier column, which is the second column, will be approximately 100 proof and will return back to the top of the beer column. This system originally had a 1/8th horsepower centrifugal pump that pumped off the bottom of the rectifier to the top of the beer column and was more of a continuous running, maintain empty function. In order to make the 190 proof off the top of the rectifier column, there was cooling of the vapors to create a certain level of reflux. That would be for every three gallons of vapor going up the column, two gallons were condensed and returned back down the column for cooling. This was accomplished by controlling the flow of water through the coil in the top of the rectifier column coming in at (E) and coming out at (F). The flow here is calculated to be about 20 gallons per minute with a 20° temperature rise. Since this is making whiskey there is no need to run water through points (E) and (F). The vapors off the top of the rectifier column go over to the condenser where the final ethanol vapors are condensed. The flow in the product condenser, on the other hand, is not controlled. G & H. The cooling water going into (G) would be somewhere around 15 gallons per minute, and it would have about a 10° temperature rise at that flow rate. It would come out at (H) and either go to drain or to some type of a small cooling tower. Either way, this does give you a general idea of the water needed for the condenser. Below G&H will be another set of condensing tubes. If you return some product from the bottom of the beer column to this set of tubes, it will evaporate the heads and allow you to collect from the top copper tube on the side of the condenser. The copper tube below that is really for temp reassurance. I. Based on the 200 gallons an hour input at 10% ethanol, you will have somewhere between 20 and 22 gallons per hour of ethanol produced from (I) at 140-160 proof. The bottom part of that condenser was intended to be a small reservoir to hold the product. Then it was pumped from there to storage somewhere. For info - pjc@taconicdistillery.com $25K OBO
  32. 1 like
    Husky built them at the request of Jake Norris @ Stranahan's. Hell, even Amazon carries them now. https://www.amazon.com/Husky-8528104-40-Stainless-1-Inch-Whiskey/dp/B00K9T8MIO
  33. 1 like
    As crazy as it sounds, you may be able to sell it to a flavor company. A firm I worked for years ago used fusel oil as a starting material for a number of flavor ingredients. In order to sell as something like starter fluid, you will probably need a very consistent product in terms of component profile, etc. Then there are all the regulations for creating, marketing, and shipping a flammable product. If you can sell it locally and privately you might be OK.
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    Omega CNI16D53-EI Proportional control PID (With Ethernet for remote control/logging), RTD in the dephlegmator itself (through the wall). Using a Johnson 4-20ma proportional actuator with a 3 way ball valve to provide dephlegmator flow control. We use a reservoir, and the dephlegmator is on it's own loop, so the water either passes through the deplegmator or bypasses back to the tank (easier than dealing with pump control or pressure bypass). We are using a Grundfos Alpha circulator valve - it uses a ridiculously small amount of power, about 5 or 6 watts. The dephleg loop only runs about 4-5 gallons a minute. Nice thing is the PID compensates for the reservoir temperature as it heats up through the run. We can adjust the dephleg to any temp we need on demand, and I think that the run-to-run repeatability is solid. Makes it very easy to do things like run heads compression, slowly back off to take off fores/heads, adjust the hearts proof, and then compress tails if necessary. The only upgrade pending is to swap to a much faster acting proportional valve. Went with PID as it was easier to control on the fly than something like a PLC - especially considering the cost of an HMI. To go through all that trouble and the PLC would really just be "simulating" a PID? We use the same exact setup for product condenser temp control.
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    Stumpy Spirits is selling one like that. You should find the quote in equipment for sale.
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    Buddy, you need to find another post to troll.
  37. 1 like
    If you have hydrometers with third-party calibrations - keep them locked up in the office. Write an SOP that has you calibrating your on-the-floor production hydrometers against your standards when received, and recalibrate annually, or any time it may have been roughly handled or if physical damage is visible or suspected. Keep records of testing and calibration. Buy calibration stickers and put them on the hydrometer cases when you test/retest. If you have single-point calibrations, test at the single point and record the offsets. If you have two-point, it'll take a bit more time. I can see using an externally calibrated hydrometer for final proofing, but for all other purposes, why wouldn't you use your house-calibrated units? Breaking a $40 hydrometer vs breaking a $200+ hydrometer? If you have the lab skills to gauge and proof to TTB standards, you have the skills to verify a hydrometer against a reference hydrometer. Calibrating a hydrometer against a reference hydrometer takes absolutely no more time than gauging and proofing a batch for bottling. I think it also demonstrates a significantly higher sense of laboratory rigor. Your externally calibrated hydrometers should be good for a decade (or more) if only used as calibration references. Then, it becomes relatively trivial and inexpensive to keep full sets of stems on hand. Break one? No sweat. Hell, I tipped over an empty graduated cylinder the other day, and it fell onto a closed hydrometer case. Nothing broke, didn't suspect anything, opened the case to find the stem cracked. I swear someone else broke it and put it back in the case. It's known that hydrometers in heavy rotation can lose mass just due to wear, wearing down from wiping, and especially when roughly handled and dropped into cylinders (and hit the bottom) - as they are known to lose mass through chipping. Likewise, I don't particularly have much faith in that little slip of paper staying in the same place forever either. So even if you are adamant on using third-party calibrated hydros on the production floor, are you using a third-party to validate them every year? Or, if it's too complicated, just buy two full sets of calibrated stems every year. But, how do you know that it wasn't damaged in shipping? Or that the lab messed up? Or that the tech was hungover and his dog died the night before? Or that he wasn't rushing because he was late for a date with this really cute girl Tina from Milpitas. Or the one-point calibration just so happened to be dead-on, but the rest of the range is significantly off? UPS driver saw "Glass Fragile" on the box and punted it to the back of the truck.
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    How can Panther Distillery help your distillery/cocktail room? We're currently offering 2-4 year old Bourbon and American whiskey for bulk sale. Any quantity that you need, we can help. Our whiskey is made from the finest midwest grains and cold weather aged. How do we know? We've been growing the grains ourselves for generations right in Osakis, Minnesota. We can produce for you on a consistent basis that caters to your every need - whether that means purchasing by individual barrels, totes or tanker loads. Prices: 100% corn 3+ year old 53 gallon barrel $1400 70% corn 30% wheat 3+ year old 53 gallon barrel $1675 70% corn 30% rye 3+ year old 53 gallon barrel $1900 ----- 100% corn 2 year old 53 gallon barrel $1200 70% corn 30% wheat 2 year old 53 gallon barrel $1500 70% corn 30% rye 2 year old 53 gallon barrel $1650 Have any questions or would like to learn more? Please contact Sam with any questions at sambadmedicine@gmail.com
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    Add a couple more plates. Really, that might be the difference. We built up a column, plate by plate. We had to get to 16 plates to get over 190. At 14 plates we were at 188. Also, the control of the dephlegmator and heating source, in proper balance and flow, is critical to maintaining that 190 through much of the run.
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    Jeff, if you are still availble, please review our annoucement under Help Wanted. Boomtown
  41. 1 like
    Also Dan at Farmboy Brewery. They are near us and have a simple, but effective setup. www.farmboybrewery.com
  42. 1 like
    I think you may have the best name on this board!
  43. 1 like
    http://homedistiller...vated_book1.pdf I had linked this in a previous thread, I have yet to find a more informative guide! Two sources I have came upon for carbon: http://buyactivatedcharcoal.com Types 12x30AW and 20x50 are both coconut based, I will be trying both! AND http://norit.com/ Chris
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    Marketing, sales and selling is a craft as well as making spirits. It is as indiviual as the spirits that we make. With all that said, there thousands of good ideas, but the key is to have a plan and work it. It is far better to do three things 100 times than 100 things three times. Find three points that really fit your personallity and show passion. Passion sells, quality products = repeat sales. When in doubt, show more passion and don't ever give up.
  45. 1 like
    I believe that the only concern that you might have with letting a mash sit for a while after fermentation would be bacterial contamination (which, as Pete correctly points out, is not necessarily a bad thing and contributes important flavors to Scotch-style whiskies). If you, for whatever reason, are trying to minimize bacterial contamination of your mashes (I personally do), then I believe that you should be more concerned about the lag in the start of your fermentation than a few extra days after fermentation has completed. The lag indicates that your yeast had trouble getting started, which leaves TONS of room for lactic acid bacteria (as well as enterics and others) to flourish. This bacterial bloom can further inhibit your yeast. Once fermentation is complete, the pH and ABV of your mash tend to inhibit the logarithmic growth of bacteria (though they'll still grow, for sure). So my answer to your question is no, I don't believe that another day is going to be detrimental to your mash. You may want to keep an eye on that spirit, though, because if you did get some undesirable by-products from a bacterial fermentation, the damage could already done. In my own case, I notice a persistent haze in the early hearts (when proofed down to around 35% ABV) when the LAB gets out of control in my fermentations. Nick
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    If the question is of gain over expense, ROI, from tours, t's, hats, etc. is for a business plan, and you cannot sell your own product, do not fall into the trap of counting on even a dime. Although it will come to you over time. The distilled product and its sale is your center. We consider our store and it's activity a seperate entity. Drives my accountant nuts. That said, Without the tours we will all lose something. From the smallest on up, we are selling hand crafted spirits. Without the tours, how can we sell the difference between large scale produced product or the basement rectifiers and our crafted product? You are telling the customer base "Trust me, it is". If they cannot see it, you and I know that doesn't play in New England. To me it is like leaving the phone off the hook.(Am I the only one who knows about that?) You never know who will walk through that door. For me it was a tour bus operator. Ka-Ching! I am in an industrial park also. They still find me. If it is the cost/attention of tours that is concerning , shave the costs. Limit the times available to one or two slots when your schedule allows. We post Thursday, Friday and Saturday, 10:00 AM. But we never turn someone away. Use the inconvenience as a positive. Tailor an abriveated tour for the "droppers by". "We are really busy right now, but I'll run you through quickly". But you do need some personality to do this correctly. Not just there is the fermenter, there is the still. Our experience is that they will show appreciation at the cash register. Just my thoughts. Good luck, Bob