Jump to content
ADI Forums

Leaderboard


Popular Content

Showing content with the highest reputation since 07/10/2018 in all areas

  1. 1 point
    This is an important point, to use NEMA 4 or 4x enclosures anywhere near distillation or storage of spirit. And since you are likely going to be using SSRs, not just mechanical relays, for power control, you also have to make sure you have adequately sized heat sinks for the SSRs, not only to cool them, but to avoid getting so hot themselves that the heat sinks or box itself gets to too high a temperature for potential exposure to ethanol vapor. Our box was so good, that when we did have a catastrophic failure (burn up) of an SSR, we only knew because those elements went out. The vaporized remains of the SSR (including odor) was completely contained in the sealed box, as it should be.
  2. 1 point
    Have you considered using a system like Whiskey Systems to do your TTB Reports and compliance as an alternative to hiring a consultant?
  3. 1 point
  4. 1 point
    I do consulting also, with a sliding hourly rate, depending on size of facility. But I also consult as a scientist in other high-tech areas, and my rates for that are double or more. I try to be liberal with my knowledge on the forums, but often people's questions require the dedicated time and attention that they will need from a consultant. There are many good ones that post or lurk in the forums here.
  5. 1 point
    You could consider buying a canary, and if he starts whistling off key, you would know it's time to open the window
  6. 0 points
    Also if the temperature of your spirit being measured is a long way from the air temperature it can be hard to get a steady reading. eg If spirit is at 85f and air at 50f the spirit is cooling, density is increasing, hydrometer is glass is shrinking, hydrometer is rising, glass thermometer is shrinking and spirit inside the thermometer is also shrinking. Some components are shrinking faster than others so it really is impossible to get a true reading until spirit temperature is same as air temperature. Also you referred to Hoochware app. I have never used it but because of the name I suspect it may not be as accurate as TTB requires. Do some comparisons with TTB Table 1, downloadable from TTB website https://www.ttb.gov/foia/Gauging_Manual_Tables/Table_1.pdf Also is your hydrometer a "Hooch" type as well? Over what range does the one you used measure?
  7. 0 points
    We use Distillery Solutions and it works great. With that said you should have someone on your team who understands TTB distilled spirits regs and knows how to do paperwork without the aid of software. Your data is only as good as the people who generate it. Best to hire a competent distiller or consultant to set you on the right track with record keeping.
  8. 0 points
    The "official" correction is TTB Table 1. This indicates that an apparent proof of 92 at 85F is equal to a true proof of 81.1. The correction calculator in AlcoDens indicates a true proof of 81.13 My opinion is that the difference between 85F and 60F is rather large to make this correction accurately and it would be better to allow the batch to cool before you make your final gauging. Although the expansion of alcohol-water mixtures is very well known and can be calculated very accurately, the unknown factor is the exact expansion factor of the glass used for the hydrometer. AlcoDens and the Table 4 values are based on typical high quality hydrometers, but this is the one factor that is not known for certain when you are doing the correction. Fortunately the expansion of the glass has a much smaller effect on the reading than the expansion of the spirit, but the smaller the temperature difference that you are correcting for, the better your accuracy will be.
  9. 0 points
    Thanks for everyone's input / suggestions. Have a lengthy list of phonecalls to make tmrw.
  10. 0 points
    Also look at different suppliers. For us we found some barrels offer quicker extraction than others. Depending on how you do cuts and how long you want to age this can be good or bad. Second use is also much slower for extraction. Gibbs brothers seem to be slower on the extraction and may be better suited than barrel mill barrels if you need more time for maturation.
  11. 0 points
    I recently watched an ADI breakout session on oak barrels. "The Extraction of Wood Compounds during Aging in Wood Barrels and in Contact with Wood Pieces" The oak was tested and found very different from tree to tree from the same forest. From very little aging to fast aging. Could some of this play a part. Black Swan has a aging chart for various size barrels. https://www.blackswanbarrels.com/links-accolades/ Tim Doc2.docx
  12. 0 points
    Bear in mind that most mass-market rums have sugar added. That is why people think that rum should taste sweet, although most are unaware of the added sugar.
  13. 0 points
    Couple points. I think you'll find rum in used barrels is more characteristic of the typical flavor profile of an aged rum rather than in new barrels. Color on the new barrels is fantastic, but like you say, the oak can be very forward, especially on a 5 gallon barrel. I've tasted some nice rums that were aged in a mix of new and used oak that I thought were very good, so it's possible. Likewise, probably doable in a larger format barrel, where you can better control extraction vs. maturation. Which brings me to the next point, extraction vs maturation. On a 5 gallon barrel, extraction will outpace maturation significantly. 10g is better. 15g is better than 10g. 25/30g better yet. If you must work with small barrels, consider cutting the time in oak, transferring to a tank, and finish maturation in glass or stainless (yes, maturation reactions will continue). Realize there are age-statement implications.
  14. 0 points
    The birectifier, which I've resurrected, was the renowned laboratory analysis still of Rafael Arroyo. He died young and the design was lost for the last 60 years so it was never applied to gin production. My pet project within my other birectifier work is successfully applying it to gin development. I also have the lost Seagram botanical assay protocols for precisely standardizing a botanical charge which are quite pragmatic and I think are from the 1930's. I am hoping to fuse the two ideas. The birectifier is typically operated with a charge scaled to 100 ml of absolute alcohol and 8 fractions of 25 ml are collected every 15 minutes. So this is slow incredibly high reflux micro distillation. When collected carefully and faithfully, comparisons can be made, fraction to fraction, across multiple distillations. What is special is how very different all the fractions are from each other. This was well understood with typical spirits from fermented products, but what would happen with gin? Gin surprisingly ended up with well differentiated fractions that we can learn a lot from. A role model gin was carefully analyzed here (there is lots of other great stuff in the post beyond my quote here). A lot of this complements and adds weight to Odin's teachings, but can be used to refine things and create in depth first hand experience. The process can be used to follow along with role models and organoleptically evaluate the quality and consistency of botanicals before graduating to the Seagram protocols. It is easy to create an actionable path to making a new production fit the shape and outline of role model. Incredibly, all the auxiliary botanicals seem to get pushed into fraction 5 which tell us a lot. For starters, we can test funky botancial choices for their potential with the birectifier by where their aroma ends up. If it is in fraction 5, it is on the money. The birectifier is like a scalpel meets magnifying glass so we are cutting away noise and magnifying things. This helps investigate complexity achieved by a botanical formulation. The tool may help elaborate and refine choices so that each batch progressively improves. Eventually, the distilling decisions will be paint by numbers and we'll be able to shift our involvement to the quality of the botanicals themselves and our create linkage concepts. I'm going to keep diving into this and hopefully I can produce some really useful protocols for people.
  15. 0 points
    Frankly, there should be zero tolerance here for unattended distillation, including unattended still pre-heating. Sorry, but accidents impact all of us with additional regulatory burden, scrutiny, and avoidable overhead. I'm all for automation that helps an operator focus on the more important tasks, but I feel I must speak out on the topic. It's a bad idea, someone will get hurt, someone will die, and it will hurt all of us. Anyone condoning this is being reckless.
  16. 0 points
  17. 0 points
    For any novel corn strain to be organoleptically distinct from any other corn in a whiskey, I'd imagine you'd need to figure out how to get the corn to produce a fingerprint of different carboxylic acids. Found this article which describes a method to produce some of the more recognizable Carboxylic acids from hydrolyzed corn meal. https://www.ncbi.nlm.nih.gov/pubmed/11848378
  18. 0 points
    we use distillery solutions and are pleased with it. Have not used orchestrated spirits as I could not justify the price of it. We went with Distillery Solutions to partially integrate our brewery with our distillery. Integrating quick books with other programs can be tricky as it has the potential to cause double entries on your books. Not sure if orchestrated has a solution to this problem, but id check before i drop the cash and put in the many hours it takes to start up a new ERP.
  19. 0 points
    HedgeBird C122 has been deoxidized with phosphorus. This process leaves between .015% and .040% phosphorus in the metal, so this copper is still considered a commercially pure copper. Because of this process copper alloy 122 is not susceptible to hydrogen embrittlement. Below is a list of the Characteristic of copper alloy 122. forgeability rating = 65 machinability rating = 20 solderig = excellent brazing = excellent Tig welding excellent cold working = excellent hot forming = excellent Butt welding = good Common Uses for C122 Distillery/brewery tubes Plumbing pipe , plumbing tubing and plumbing fittigs are all made from C122 Chocolate Kettles, Still pots, Still columns and heat exchangers Condenser tubes Medical gas-oxygen lines Gaskets Also the heat transfer in C122 is superior to that of C110 Copper C110 (ETP) Electrolytic Tough Pitch Copper C110 has not been deoxiginized with phosphorous. It is considered a commercially pure copper. This copper has a much better electrical conductivity than c122, and it is used much more than C122 copper. Also it is great for roofing and other applications because of it's toughness and corrosion resistance. Since it is used for roofing and architectural it is much easier to find in sheet form which is why distillery equipment manufacturers who don't know any better use it. Below is a list of the characteristic of copper 110 forgeability rating = 65 machinability rating = 20 solderig = excellent brazing = good Tig welding= fair cold working = excellent hot forming = excellent Butt welding = good Common uses for C110 Electrical Telecommunications Architectural Antimicrobial It is not that you can't build a still from C110, you can, however it is not the best copper for the job. Also it does not tig weld well at all and if you want the best still it should be tig welded with alloy 122 copper welding rod. Brazing is the 2nd best method but c110 does not braze nearly as well as 122. Tig welding copper is very hard, because if you do not weld it right the first time you may not get a 2nd chance. You cook off most of the phosphorous when you weld it the first time and the heat changes the chemical nature of the copper, so that it may not weld well, or even at all if you have to make a 2nd pass and if you try to make a third pass you might as well forget it. I had a mechanical engineer tell me once that copper and stainless could not be welded together. We tig weld copper and stainless together with 308 stainless rod here almost every day with great results. We have never had a copper to stainless weld fail, however we never do that weld where there is going to be vibration. We can also tig copper to brass, copper to aluminum, stainless to aluminum but those are not for distilling application. There are several other forms of copper that also do not work well with distilling, but I will not go into those as they are not commonly made into sheet. paul@distillery-equipment.com http://distillery-equipment.com http://moonshine-still.co
×