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Showing content with the highest reputation on 01/11/2017 in all areas

  1. 1 point
    Tangential to your topic - Read about Six Sigma or Lean manufacturing. It's about eliminating waste in your processes. Two heavy hitters: Lean's "TIM WOODS" - https://www.isixsigma.com/dictionary/8-wastes-of-lean/ Lean's 5S - https://en.wikipedia.org/wiki/5S_(methodology) The idea is to reduce the amount of time you're doing things that don't make you money. An example - if you use a specific tool all the time put it in a place that's easy to get to it instead of mixing it in with a drawer full of other things. (5s) That reduces the time you're looking for it. Fastcap has some great videos showing real examples:
  2. 1 point
    If you add the rye later, after you cooked the corn, it may help you cool your mash from (cooking) corn temperatures down faster ... Regards, Odin.
  3. 1 point
    Double your budget. Don't anticipate drawing salary for two years. Know your market. Don't be fooled into thinking distributors are your friend. Realize you're a marketing company first, and distillery second.
  4. 1 point
    Like SCD said there isn't a great book on distilling. I'm up to 24+ and I still wouldn't say there is a single one that covers everything. It's best to start reading and keep a notebook. Jot down the key ideas you run across. I started a private blog to keep track of posts and links from here and other websites with searchable notes.
  5. 1 point
    Most books on distilled spirits are worthless, except for the technical references, which tend to be heavily theoretical textbook or journal articles. Some of the best stuff has bubbled up from the hobby community. Crozdog's gin manual is a good start if you are interested in vapor distilling - https://www.stilldragon.org/uploads/manuals/StillDragon.The.Gin.Basket.Operation.Manual.v1.1.20140116.pdf Odin's post and video from the other day was very good as well. I'd wager a guess that both of these are better technical guides than any published book. Although I really do like The Drunken Botanist by Amy Stewart (this is a lay book).
  6. 1 point
    It may clear up as it warms up. Higher proof means solvency power is bigger. So more (especially) fatty acids can be dissolved at a higher proof product. The same holds true for temperature (to a lesser extend): colder drinks shrink and may push excess amounts of oils out of solution. If it warms up, it will dissolve again. 3Dog gives the right answer. Another option is running it a bit slower or less deep into tails for less tailsy oils in your end product. Regards, Odin.
  7. 1 point
    If you like the flavor profile, you're going to have to bump the proof up.
  8. 1 point
    tails test the end of your run with a glass of water.
  9. 1 point
    A slight tangent... Very good point. We started out using Lallemand's line of distiller yeasts and found the flavor was indeed much more representative of the product being produced when the fermentation temp was in the range of that specified in the yeast documentation. During winter we had a rum ferment that was in the low 60s that was nearly tasteless (sugar source was 68% TSAI molasses so pretty clean in and of itself) after the spirits run. We found that fermenting in the upper 80s resulting in a drastically shorter ferment time and a better flavor profile.
  10. 1 point
    Hey all, To clarify, our Rye is a 100% rye whiskey, no corn....so some of this may not be as helpful if your recipe contains corn. Our enzymes and their optimal usage: Laminex C2K, 140F, 4.5 pH (during heat up) *Note, added to base water at 65F, prior to grain introduction. Amylex 4T, 178F, 5.8 pH (during heat up) Diazyme SSF2, 149F, 4.5 pH (during cool down) More on our choice of enzymes from the manufacturer website. http://www.danisco.com/product-range/food-enzymes/brewing-enzymes/laminexr/ Cheers, McKee
  11. 1 point
    Swede from AD may be able to help. His website: www.distillerycontrols.com