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Everything posted by jeffw

  1. At what point is a pot still too big?

    Awesome Paul! Can't wait to see what you come up with. What is your timeframe?
  2. Paul, What is the price on the mash heat exchanger? What is the total length on that? Cheers, Jeff
  3. Odin on Gin

    Never heard that about coriander before and always wondered when I get the comment that are gin to some people is soapy. I personally find some gins soapy too, but not my own. I suppose we all have a different threshold and tolerance for certain compounds. I never find straight up distilled coriander to be soapy though.
  4. At what point is a pot still too big?

    Beyond aesthetics, I never understood why one would use a doubler instead of a second column to make your heads cut. The Headframe system makes more sense to me. On a side note, the beer heater on the Vendome looks like a small shell and tube condenser, makes me wonder why people say you need a tube in tube for cooling mash instead of a shell and tube.
  5. At what point is a pot still too big?

    You building continuous systems Paul? Just stripper?
  6. At what point is a pot still too big?

    I don't think this is a fair way to state how they are distilling as I understand it. They use either a doubler or a thumper and run it continuously. They are not doing this as a stripping run and then a batch pot still run. My understanding is they use a flame arrestor on the doublers to vent off the heads. What size pot still would Jim Beam need to do it in a true batch fashion? Not sure, but it would be a monster.
  7. At what point is a pot still too big?

    With you Indy and Stumpy, I run a 2000L pot and wish it was a continuous system. Really a question of which company to go with for the continuous column, not whether it is a good idea.
  8. Been wondering this too. Seems funny to have something like 90+ percent wine though and make a vermouth...could always get a winery license but who the hell wants to do that...
  9. Feeding the mill

    I use a grain bin with a forklift over my mill, connect it with a hopper with blast gate and some ventilation tubing. I can take a picture if you like. I do 2000# per mash this way.
  10. WARNING: Oak Wood Barrel Co.

    Michael, As always you are the best!
  11. Finding the right alcohol-proof rubber

    Vinyl is also not good with high proof...
  12. Making Business Sense of Gin (from grain)

    Consider your price point and the size of your equipment. I would say it makes sense if you are using a cheap grain source like corn, or one where you have a interesting story and flavor profile and charge more because of this. But, ideally, you have a huge still that can make GNS in one pass, or even a continuous column that does it. Then you are at least on par or better than GNS (when purchased in totes). With a little still, not sure what the point would be.
  13. What is it?

    Quick little game of what the hell is that? The orange stuff is something new to me. This is a new equipment "sacrificial" mash with mostly corn. Smells like a normal bourbon mash. It is extremely oily. Corn oil? Otherwise, maybe some fluid leaked into the mash from the gear box on the agitator? All thoughts welcome. I did not taste it. Distilling now and I will see how the low wines taste.
  14. Out of curiosity, what do you guys do for filtration on mash water in low lying areas like that? Whenever I get to HHI or similar coastal areas, I always remember thinking the tap water is very brackish. Do you DI, RO, or just big blue filter it? Cheers, Jeff
  15. Adjusting Proof in Liqueurs

    So the liqueur blending software is part of regular alcodens now?
  16. Bottle Filling Calibration

    I also like do check by weight, but for fill height shelf appearances, on a hot day I put the first bottle in the fridge and see what it looks like when it hits 70. It shouldn't matter if the weight is right, but you do get a little bottle weight variance, so I just consider it a double check method. You are allowed quite a bit of variance on fill volume (compared to proof) from the TTB, but you don't want the visual of a short fill.
  17. Ideas for Emptying barrels

    Have to say that I am more impressed with the bung remover. With ISC barrels, I pry and pry and pry...I think I would elevate the barrel dump trough slightly too, nothing like a little dirt into the whiskey after it has aged for years. At Heaven Hill they had a pretty sweet little automated system that lifted the barrel, moved it down a line while emptying it and it just looked better.
  18. Ideas for Emptying barrels

    You can also put a utube of sorts into the barrel to dump them faster. I have seen one before but don't know where to get them. You could piece one together from a racking cane and some tri-clamp parts. Just a thought.
  19. Bottling Equipment

    I went from an elomatic to a Mori (TCW) and I am quite happy with it.
  20. Big price difference in Botanicals

    I don't find Woodland's whole berries to be dry. A lot less debris in the juniper than from SF Herb. It does taste different though than SF Herb.
  21. Still size and output

    My numbers line up at 70% as well of PG in on the spirit run.
  22. bourbon mash question

    I was reading the Artisan Spirit magazine the other day and the article written by Wilderness Trail Distillery on cranking out the maximum number of barrels on your equipment got me thinking about their mashing technique. Is there a reason to add smaller grains (rye, wheat) after gelatinizing the corn, instead of adding it at the same time. The whole article is on minimizing the cook time and overall efficiency, and I don't know what the downside of adding rye and wheat at the same temperature step as the corn would be...thoughts? Some off flavor I don't know about? I have done a few mashes with the corn and wheat/rye added at the same time and brought to 190; I have never really seen any problem with this but perhaps if I dropped temp to 170 to add rye/wheat the flavor would change.
  23. bourbon mash question

    Shane, On your need to lower your mash thickness for your continuous column, why not just direct inject water from the condenser (or secondary heat exchanger from the condenser, or pull heat from your spent stillage as you do to preheat for mash...) to lower the thickness but allow for greater fermentation capacity? It would lengthen the run-time of the CC, but give you increased productivity on mashing and fermenting. Just a thought.
  24. bourbon mash question

    Thanks for the response Shane. I will try adding my wheat and rye at a lower temp and see what the difference in flavor is. My main products have been corn and malt with no rye or wheat so I haven't played around much with the mash protocols. I assumed the difference would be related to flavor, just didn't see why. I truly appreciate the thoughtful and lengthy response. Cheers, Jeff