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  1. 1 point
    Its kinda what everyone needs at every distillery!
  2. 1 point
    Great program. This is exactly what we need at our distillery. Its not so easy to use at first, until you get the hang of it.
  3. 1 point
    I am very proud of this article in the latest edition of Beverage Master Magazine on increasing foot traffic to your distillery! I’d love any feedback. http://beverage-master.com/article/if-you-build-it-they-will-come/
  4. 1 point
    Swedes traditionally use a rye spirit base, and often include dill with the caraway (in fact, dill can be the dominant flavor in some styles), and usually don't barrel age. Danes may include some cumin with the caraway, Aaborg is known for including amber in one version, and can be barrel aged. The Norwegians specifically use oak for aging, often used sherry barrels, and age for longer periods than other countries. Other spices and citrus can be used as well, and varies by producer. Some add caramel coloring. We have done a Swedish style (rye based, with significant amounts of dill with the caraway, other brown spices), but long aged in used bourbon barrels.
  5. 1 point
    MGL is correct, flow in the bottom and out the top in order to automatically purge the air. how it is currently set up 75% of your cooling surface are will not be used
  6. 1 point
    Red line on the deph is completely wrong and you will have a terrible time running the still. That is assuming red is hot and blue is cold.
  7. 1 point
    you'll watn to control deph output temp. PID + solenoid valve is the cheapest way to go. Put the valve on the red pex line coming out of your deph. Use search. plenty of folks doing the same thing.
  8. 1 point
    Mouth feel, smoothness, sweetness. Trying to dig up some old references on glycerin. I think it was an old Fleischmann book where he stated that glycerin's positive impact was temporary, and over longer periods of time it would turn bitter. Thought this was interesting, as I'd never heard that previously. Seemed to be a relatively common blending ingredient pre-prohibition, especially in low-tier spirits.
  9. 1 point
    They have a bunch of videos on youtube and they discuss their proofing practices in some of them. https://www.youtube.com/channel/UCOS_YyVxGQhUcavGyTSBrYQ/videos?disable_polymer=1
  10. 1 point
    You know what, all of you have over stepped the line. I would never call someone else a "scammer" or "scam". I am a very much real person, and very much upset. I know I post all over the place on ADI, deal with it, and stop crying. But you know what it is the the best way in the world to get my name out there, and it is free as compared to other advertising that I do. I know it is annoying but I bet everyone has heard of me and that is what I'm going for. I am in the line of work to never shut my still down, keeping the still on is how we all make our money, isn't it? I think ADI is a great place to meet and help out people all the time. I have made several stills for people I have met via ADI forums. Not to mention all the hours I have spent on the phone using my own time helping people out with there problems. For those I have helped out you know how I help. Let me give you some facts. 2 years ago in Iowa my Distillery "Dehner Distillery llc" was 2nd from the last in production and sales. Only selling about 200 cases (9L each) a year. Now because I added more products, and do contract distilling, private labeling and other distilling stuff, I will be #1 in Iowa by the end of the year, if I am not all ready! I am moving to a building that is about 10 times bigger than the one I am in currently. NOW, in a month alone I make a little over 1700 proof gallons of rum (and it is getting ready to just about double), 1060 proof gallons of vodka, and about 650 proof gallons of 151p. To be honest I probably make more rum than anyone in a 1000 miles radius of me. I send product all over the United States. All of you that posted about me being a scam should apologize. If not so be it. Anyone have any problems call anytime! 515-559-4879 Take Care: Joseph Dehner
  11. 0 points
    We are in the process of opening a distillery in Albuquerque, NM and ordered a 400 gal Corson system. We have started to see a lot of negative articles come out about Corson since we made the down payment and we were curious if those were rare occurrences or if its the norm. Can you please contact me with any negative or positive experiences with Corson. Thank you Frank Holloway (505)550-1144 Frank@HollowSpirits.com
  12. 0 points
    Do a forum search and you will find a lot of negative reviews on this forum..... they seem like great people when Ive met them at the expo but from what I've read they seem over stretched and way behind on lead times and they haven't corrected their estimated time frames..... Good luck!
  13. 0 points
    The thing about craft isn’t the craft. Everyone practices craft, whether you’re a grandmother making quilts for the church bazaar or you’re a sewing blankets in a factory in Vietnam. No, the thing about this phenomena we call ‘craft’ is that it’s an entirely new way of doing business. It’s a melding of the best practices of the Old World with the technological advancements of the New. There is a reason I chose the name MicroShiner. It was because, like the moonshiners, whose moniker is believed to have been derived from the early English term "moonrakers" and resulted from the clandestine nature of illegal Appalachian spirit makers, this new breed of distillers were fucking rebels. This was the new Whiskey Insurrection, except that, instead of simply resisting a tax, these cats were wresting an entire industry back from those who had stolen it. They weren’t going to be satisfied hiding up some holler, or in their basement, sneaking out to sell a jug here and there or giving it away to their friends as Christmas gifts. No. They were about changing the paradigm. Regardless of the prefix - whether “moon” or “micro” - they were definitely shiners, and I thought they were badass. But now it seems, sort of like its contemporary, the blockchain, that has, remarkably, grown up alongside it, this rebellion has been appropriated. Like the original Whiskey Rebellion, the real basis for this one has been re-authored, twisted to some other intent, and threatens to be given over entirely by the very same people who initiated it. What I’m talking about is acquisition and the reconsolidation - worse yet, recentralization - of the production capacity that was distributed across the landscape by the craft movement. It’s a travesty, and I don’t care whether you’re a consumer, producer, distributor, or investor, you should have no part in it. Here’s the thing folks. If it can be centralized, it can be automated, and should. Don’t get me wrong, I have nothing against passable drink at near zero marginal cost. But it has nothing to do with craft. Craft production provides intangibles that almost cannot be quantified and certainly cannot be understated. Read Small is Beautiful by E.F. Schumacher and you’ll understand what I mean. And go ahead, send me your Hayek and Ayn Rand. But I’ve already read them too. They both agree. I understand that you don’t care about economics. You just want to make, or enjoy, a good drink. Maybe you want to escape from the 9 to 5 and do something with your hands. Leave me out of this, you might say. No problem, you and I are on the same page already. Perhaps you’re an investor, who got into this to get some ROI on your money. Really? That’s pretty last century, but okay. I hope you also bought some Bitcoin and shares of MGP. You might want to exit those now, too. See the thing is, an independently owned distillery, appropriately scaled to meet the needs of a specific population, is not the same thing as a brand. And the demand for the thing I just described will always be there. The other thing, its a fancy label on some commodity whiskey. But you knew that. It’s why you got into craft in the first place. The genie is out of the bottle people. Leave the past where it belongs. We are never going back.
  14. 0 points
  15. 0 points
    I really like your post. It is very well written and I think that you are spot on with what you had to say.
  16. 0 points
    Hiya MS, you might be interested in this Canadian perspective on 'peak beer' ( http://www.cbc.ca/news/business/beer-craftbeer-toolshed-labatt-molson-draught-sleeman-sapporo-abinbev-1.4439295 )which, generally bolsters your point of view. I think 'craft' as known in the beer world is pretty big. Even small breweries can cost millions to start and often the 'craft' of the original intent is further crafted to make sure the product can support a hefty overhead consistently. There are lots of mid-sized distilleries that would also fall into that category and if they have built a strong local market and they can keep the product flowing, they are excellent businessmen and probably understand the market in ways I sure don't. As, I've mentioned in the past, I live in a land awash with craft booze of every kind and so I view the role of the "micro-distillery" as different than trying to service a mid-mass market using the craft term. Instead, I prefer the term 'artisan', suggesting a more 'hands on, locally sourced' approach. I think this gives the very small distiller a fighting chance on the local level, but offers little long term growth potential. Call that sustainable!
  17. 0 points
    We get ours from Farmerscopper.com They have anything you could want. If you have never tig welded copper before you are in for a real treat. You have to use deoxidized copper tig rod. Welding stainless to copper is easy if you know what your doing, but the stainless will melt before the copper because the coper sucks up so much heat. Seem welding is easy, but you can't let up. I weld 4' seems all the time, the trick is to make sure you have a board or something to lean up against because the metal will get so hot it will be 500-700f 2 -3 feet away. When you grab another bit with your tig rod keep the heat going on the torch or it will cool off instantly. We use 1/8" or thicker. 122 alloy I have some pics of the columns we are working with on our instagram page, follow us at dehnerdistillery Anyone with any question please call anytime 515-559-4879 Thanks: Joseph D. Below is a 18" dia column 4' long, 1/8" thick. with 8- 6" sight glasses 180 degrees apart. with color changing LED lights This will be hooked to a 550g still, We are building 2 units like this. Also, we are building a 29' tall continuous still.
  18. 0 points
    If you've read my other post on value propositions then you'll know that I don't believe micro-distilleries can compete with commodity products, nor should. My opinion is that over time automation will reduce the marginal cost of producing beverage alcohol at scale to such a point that it will be impossible for micro-distillers to be competitive on price, which is the only concern for the cohort of drinkers who account for the vast majority of sales by volume. Craft and commodity are diverging at a rapid rate, and there will be very little middle ground. But what I am more getting at is, whether they intend it or not, craft distillers are a part of a global movement toward decentralization. It is a massive redistribution of capital and production capacity, and it has only just begun. That is what is driving this thing, and those who have gotten into this thinking they are going to build a brand, scale, and exit are in for a surprise. It will work for a little while, but not for long. As commodity brands continue to lose customers even as they acquire the biggest, most successful 'craft emeritus' (as ADI calls them) brands, they will quickly wise up. The future of the beverage conglomerates in the craft market lies in what Jeremy Rifkin calls 'performance contracts' not in the acquisition and ownership of actual operating distilleries. So plan accordingly. Remain a rebel. Set a ceiling. Stay the course. Your business and your community will be better for it.
  19. 0 points
    Maybe it's late, maybe those few drams I had after dinner leave me unable to process the written word adequately, or maybe I'm just a bit dense, but I'm having a little trouble figuring out your point here. If you're saying craft trumps brand and craft is here to stay, I'm 100% behind you although I do believe that independently owned craft distilleries also need to build strong brands and compelling stories to compete in the marketplace with commodity products.
  20. 0 points
    Where are you getting your information that neutral spirits must be filtered? They do not have to be filtered to be vodka. Reread the reg. No offense. But it is important to give correct info to avoid misleading people. Saying that you do not need to filter neutral spirits to manufacture vodka does not say what you do need to do, and you do need to do something. More often than not, what you do need to do is filter, not because it is required by regulation, but because some "treatment" is required and filtration is the most common solution. So, you are right, it is not necessary, in all cases, to filter, but filtration is what is done, in most cases, to satisfy the requirement that you do something to treat the spirits to change the class and type from neutral spirits to vodka. Its's also the handiest treatment, because people often filter, as a matter of routine, to make a better product, even if they are not changing the class and type. If you designate the product as vodka (19.305) at the time you make the production gauge (19.289 and 19.304), you can bottle it as vodka without further "treatment." But if you designate it as neutral spirits when you make the production gauge,, not vodka, it needs further "treatment" to change the class and type(5.22). The further treatment of spirits not produced as vodka under 19.305, is done oin the procecssing account., under a formula. (19.348 and 5.27). TTB has provided for a general use formula, so that you need not file a formula if you follow the procedures found in RR 2006-3 (https://www.ttb.gov/rulings/2016-3.pdf). So, while it is true that the further treatment of the spirits that you chose to designate as neutral spirits at the time of the production gauge, need not be filtration, unless you redistill such spirits, or treat them with some other material, then you must filter them before you may redesignate them vodka. Filtration is the default treatment, not by regulation, but by practice. To say that you do not need to filter neutral spirits before redesignating them vodka is correct, but it is potentially misleading to someone who does not understand the nuances. I just try to do my best to explain what people must do if they want to comply.
  21. 0 points
    MGL - I assure you that I know regulations pretty well. Sometimes I mess up, but this is not one of them. Neutral spirits is a class. Vodka is a type under the class. You can produce vodka in three ways. Vodka has a standard of identity. So let's look at the regulation. (a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are distilled spirits produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof. (1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color. You can make vodka by filing a statement of production procedure and then designating it vodka at the time of the production product gauge. That fits into the "so distilled" provision. Youy are correct about such a product not having to be filtered. But it is not designated neutral spirits. it is designated vodka. If you designate the distillate as neutral spirits at the time of the production gauge, the "so treated after distillation with charcoal or other materials" provision comes into play. Generally, the treatment is either redistillation, per the Tito model that someone mentioned, or filtrations. There might be some other way to "so treat" neutral spirits, but I don't know anyone who is employing that. Next, 5.27 says, "Formulas are required for distilled spirits operations which change the character, composition, class or type of spirits as follows:" One of the as follows states, this includes " (l) The production of vodka by— (1) Treatment of neutral spirits with not less than one ounce of activated carbon per 100 wine gallons of spirits; (2) Redistillation of pure spirits so as to be without distinctive character, aroma, taste, or color; (3) Mixing with other spirits or with any other substance or material except pure water, after production; and Recently TTB has granted a general use formula that allows you to filter without filing a formula, so you are covered, but the formula is still required. This sort of discussion is why I do not like to post short answers that do not cite a specific section of regulation. Last night it was late and I broke that rule, so the challenge was appropriate, even it it might have been more politely worded :-). I'm glad to be found wrong, because I learn something from it. But this is not one of those cases.
  22. 0 points
    It has been my experience using enzymes (SEBstar) will will reduce your conversion time compared to using malt. Along with increasing SG. My procedure for mashing 2.25-2.5# corn per gallon to get 1.08 - 1.09 SG. Fill mash pot with half the liquid needed, Add the SEBstar HTL to the liquid @ 3.9 ml per # corn, Start agitator, add all corn to cold water, check and adjust ph (5.6-6.5) heat to 190° F, Turn off heat, occasionally stir /agitate for up to 90 minutes, temperature will drop, after 60 minutes do starch test, if no starch add remaining liquid, cool to 150° F , Add SEBamyl GL @ 3.9 ml per # corn, let set occasionally stir/ agitate for 75 minutes, cool to < 85° F, Check and adjust ph (5-5.5) transfer to fermenter, add nutrients pitch yeast. See attached photo. I don't think the flavor profile changes much not using the malt... To each their own. Cheers, Chuck Chart for enzymes sold by enzymash.com: SEBstar HTL - 0.36ml/lb - pH 5.6-6.5 - 122-194F SEBamyl GL - 0.36ml/lb - pH 2.8-5.5 - 86-149F SEBflo TL - 0.23ml/lb - pH 4.0-6.5 - 86-140F
  23. 0 points
    We're a certified organic distillery, so I can answer this one. The main benefit is that it's better for the environment overall. Perhaps in a refined finished product like distilled spirits, you might not worry as much about directly consuming residual poisons, herbicides, pesticides, synthetic fertilizers, genetically engineered biochemicals, irradiated materials, etc. However if it's still an appropriate option if you'd prefer to reduce all of those in the world you live in. Let's say you're a fisherman in the Gulf of Mexico that enjoys bourbon made from Midwestern corn. You also know from first hand experience that the Dead Zone is bigger than ever and affecting your livelihood. Perhaps that might have some influence on your consumer product choices?
  24. 0 points
    Just ship it. Its family. You are way over thinking this.
  25. 0 points
    a p-trap is helpful, but there needs to be sufficient height separating the column bottoms, P-trap and fluid level of the boiler. otherwise you wont have enough head for gravity to do its thing and overcome the micro pressures in the kettle. 12" of height difference between kettle fluid levels and the bottom of your column only gives you a gravity/pressure difference of 0.375 PSI. this is well within the range of pressures you can build in the kettle, even with an open vapor path. Many of the newcomers to the equipment market are using 12" or less height difference, realistically 24" or more would be ideal, but then height becomes a concern. throw in Dual columns, and your troubles double. individual plate flooding is another issue, it can either be bad plate design, or a combination of running too much heat and too much reflux, in which case back off on the heat, back off on dephlegmater flow and you will have the same results out of your parrot with fewer column flooding problems.
  26. 0 points
    Using 182 degree water to heat up the jacket, and then mashing in at that temp. It works really well.
  27. 0 points
    I use the same system for the same purpose with low wines the same way. Here is what I have found to speed things up for what it is worth. 1 I set the dephleg on the first four plate column only after achieving reflux on the 16 plate column and even at that I set it very close to vapour temp. I heat up the 16 plate column fully without the 4 plate column engaged at high steam input. Once I have reflux and significant reflux I engage the 4 plates and lower the steam input to a minimal amount. This heats the tall column up quickly (getting enough heat through the first dephleg to the top of the second column was very difficult). At that point I carefully control the temp of the second deploy setting to maintain the water temp and slowly increase this to allow through heads. Once I get to hearts I open the second dephleg temperature to allow more through. I try to hold of tails for as long as possible with the second dephleg. It sounds to me like you are using a lot of calling and negating the heat input in your deplegs or ambient in the tall column. Only issue I have is flooding in the bottom plate of the tall column which just requires backing of the heat for a bit. I control the temp settings of the dephlegs very closely and monitor them as vapour temp rises to maintain constant water temp. That is my experience. Not saying it is perfect or even the "correct" way but I really like what I get that way. And I just ran a half charge (slightly diluted with water beyond 40% to have more volume) yesterday off of a 600K BTU boiler in about 6 hours including heat up time.
  28. 0 points
    @Dehner - moving the seal from inside the pot to in the drain pipe does not remove the potential of vapor locks unless the drain line is sloped downwards from the column to the P-trap. There must be a way to let any air or vapor trapped in the line either flow back up to the column, or be pushed forward into the pot (as will happen with the vent hole suggested by Vendome). @patrick260z - on rereading the thread I see that you had already queried the slope on the pipe. You had also suggested a larger drain pipe. Agreed. This is just as important as the slope on the pipe. If the pipe is too small the velocity of the liquid will prevent the vapor from flowing back to the column. A safe combination would be to keep the theoretical velocity in the pipe below 1 ft/s, and the slope at least 5% (1" drop per 20" run). This gives 2.5 GPM in a 1" pipe, 6 GPM in a 1.5", and 10 GPM in a 2". In all of these 3 cases the pipe will not run full, so it is important to seal the end with a dip pipe into the pot, or with a P-trap as suggested by Dehner. Without a seal some vapor will bypass the first column and flow directly up the drain line into the second column.
  29. 0 points
    Agreed Meerkat! We had a slight issue with this. It was in fact vapor lock, and with a small relief hole drilled into the pot return line 90 deg elbow on the interior of the pot we have never again suffered flooding.
  30. 0 points
    Although I have not come across the specific problem that you have experienced, this sort of vapor lock in gravity driven piping is common. In general, any pipe that runs by gravity should be sloped rather than level. This allows the liquid to run down, while the vapor or air can rise in the opposite direction. As soon as a pipe is made "level" there is a risk of high points being created, and this is where the vapor gets trapped. Very little vapor will short-circuit through the 1/8" weep hole and it should not affect your distillation run with the current set up, but it seems that you have a flexible set up and when you re-arrange the order of the columns (or when they are taken out of line) keep this weep hole in mind as it may have an effect in other arrangements.
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