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Everything posted by Odin

  1. Graybeard, thanks for giving your review on the iStill 2000 NextGen. It was great to meet you & the team. The Raleigh/Durham surroundings are beautiful, and the mss and I have sweet memories of the great steak house you took us to. Here's a link with some pictures of your iStill 5000 NextGen. It's currently being crated and will leave the Netherlands on a ship to Baltimore in just a few days: https://istillblog.wordpress.com/2017/05/19/istill-5000-ready-for-dispatch/ Dsking416, thanks for the feedback on the iStills, on the drinks Chris and Ashley from the New World Distillery make, and for brightening the workshop with your (and Brandon's) amazing cocktails. Did you enjoy the 3-day workshop we gave and the information we shared? If there is any feedback, positive or negative, you can share, that would be very much appreciated. Especially, since I hear there's quite a lot of North American distillers considering to sign up for the next course in Utah, coming September. On the never ending question "what happens to iStill", here's an update: We are proud to announce that Australia's biggest wine maker, producing among others the fifth most valuable wine brand in the world, decided to fit its distilleries with iStills. They made that decision after having dispatched a team of engineers and product developers on a three week trip around the world, visiting still manufacturers in China, the US, Scotland, Germany, and - finally - the Netherlands. When I first met them, they anticipated buying a continuous still from a US manufacturer and a big plated still from Germany. And maybe a smaller gin still from my company. After having seen the iStills in action, they decided to cancel the pre-orders from the US and German still builders and they ordered three big iStill distilleries instead. Makes me feel very proud indeed! Regards, Odin.
  2. New iSill Trainings soon! https://istillblog.wordpress.com/2017/05/09/new-complete-and-certified-distilling-trainings/ Regards, Odin.
  3. Introduction Over the last decade I have had the opportunity to help dozens and dozens of craft distillers with developing and designing their gins. I want to use this thread to help lay out some of the basic guidelines I learned, that make the production of great gin quite easy and straight forward. Over the coming days (and depending on comments and my time in the factory) or weeks, I want to get most of the information (if not all) that we give on our gin making courses across. Now, gin making has a wide set of variables. And a lot of people adhere to certain approaches. If ever you feel my approaches or opinions to be contrary to yours, let's turn this thread into a discussion, not a battle ground. I for one will not. Just sharing info, not trying to convince anyone. Use the info or not. It's here (or it will be) and I will share it so you can use it. A few things on gin. Basically, let's dive into procedures, herbs bills, distillation techniques. But I want to start with a general outline on taste. Just to make or introduce a starting point. When I make whiskey, I find the late heads, smearing into hearts, to be fruity. Front of mouth oriented. You taste them first and you taste them on your lips and the front of your tongue. The body, the grain, comes over after that. Hearts. Middle mouth feeling. Early tails, that smear into the last portion of hearts, have a nutty, root-like taste (if you give them time to develop) and are tasted at the back of your mouth towards the throat. Now, in my experience, the same holds true for a gin: it's the fruity bits that come over first, then the body, then the root-like, nutty flavors. So if you want to make a floral gin ... don't add root-like, nutty things to your gin recipe. And cut a bit earlier. If you want a full-bodied gin that lingers in your mouth and can be consumed neat ... do add those nutty, root-like components. And cut a bit later, since these tastes come over during the last part of the run. Okay, that was the introductionary post. More on herbs bills and aging gin and procedures in future posts! Regards, Odin.
  4. Currently in transit to Utah and North Carolina. Will reach out and see if some are willing to chime in, Villa! Regards, Odin. PS: We shipped another i500 to Ireland just yesterday. Next unit will also be an i500. To Denmark. After that the two i5000's will go. To two distilleries in the USA.
  5. And here's a few pictures of another few iStills 2000 NextGen that just left us. https://istillblog.wordpress.com/2017/05/01/shipping-more-istills-2000-nextgen/ I am flying out to Utah the day after tomorrow to give a 3-day workshop on advanced distilling. After that I'll hop over to North Carolina to help set-up a distillery. If anyone is near and feels like having a drink with me: please reach out. First round is on me! Regards, Odin.
  6. Hi there, Here's an article on advanced column design. Bit iStill-oriented, because it is about how we further optimized our columns for a total of 100% production increase: https://istillblog.wordpress.com/2017/04/30/total-column-optimization/ Regards, Odin.
  7. An update on what's going on in the Netherlands and in the USA: https://istillblog.wordpress.com/2017/04/26/whats-up-odin-2/?preview_id=9239&preview_nonce=2d09fa3ed8 Regards, Odin.
  8. Okay, the show is in Dutch, and half of it is about a special villa, but the rest is about award winning master distiller Bart Joosten, making his single malt whisky and gin: http://www.uitzendinggemist.net/aflevering/389727/Binnenstebuiten.html Regards, Odin.
  9. Today I visited Schouten Distillery again. Their gin is ready and tastes awesome. And their distillery looks great! https://istillblog.wordpress.com/2017/04/21/schouten-distillery-2/?preview_id=9219&preview_nonce=bf4c6fc12c Regards, Odin.
  10. We are shipping out four more iStills 500 NextGen. All units have full distillation capabilities (1 to 40 redistillations), and can mash and be used as additional fermenters as well. Regards, Odin.
  11. And a happy easter to all of you! https://istillblog.wordpress.com/2017/04/16/happy-easter/ Regards, Odin.
  12. Short article we did on column design: https://istillblog.wordpress.com/2017/04/14/bigger-is-better-1/ Regards, Odin.
  13. We are organizing a new training. Early May in Utah. 3-day course that scores 9.8 out ot 10 and may well be the best distillers workshop available. For more info, please see: https://istillblog.wordpress.com/2017/04/04/istill-training-in-utah/ Regards, Odin.
  14. iStill Movie! Quality, production strategy and ... sh*tloads of innovations to share! Regards, Odin.
  15. Bart, congrats on your new iStill 100 NextGen! Regards, Odin.
  16. Congrats to Listoke Distillery on their distribution success! Now available on 12 duty free stores at airports around the world ... and coming to Manhattan just after summer. https://www.facebook.com/odiniStill/notifications/?section=activity_feed&subsection=share&ref=notif&target_story=S%3A_I692746780%3A10154258360526781&content_id=1570209363020046 Regards, Odin.
  17. More info on our 'gator barrels! https://istillblog.wordpress.com/2017/03/15/alligators-in-da-house/ Regards, Odin.
  18. Old meets new and small meets big ... https://istillblog.wordpress.com/2017/03/13/old-meets-new-small-meets-big/ Regards, Odin.
  19. We are currently building a few more iStills 5000 NextGen. For the North-American market. 1300 gallon net capacity. Serves as a potstill, column still, masher and even a fermenter. Fully automated and robotized ... https://istillblog.wordpress.com/2017/03/09/buiding-more-istills-5000-nextgen/
  20. If you are interested in gin, you may enjoy this thread: As for gin making and using gns, a simple potstill is just awesome. Regards, Odin.
  21. Another iStill innovation: direct cooling. For more reading, please see: https://istillblog.wordpress.com/2017/03/07/direct-cooling/ Regards, Odin.
  22. No, that's not what I am talking about. Its the potential of ethanol blockage I don't like. Regards, Odin.
  23. Too high abv in a boiler is dangerous. And it can be the cause of the issues the OP is encountering. Not saying it is, but it may. 15 or 16 distillations should take you to 190 proof. What may happen, and i am not sure, but it can cause the issue of not reaching 190, is ethanol blockage. For a column to work well, it needs to be able to establish a temperature gradient. Higher at the bottom, lower at the top. If your still is charged with very high abv, it will create the lowest temperatures already low in the column, and this hampers the rising and further purification of the spirits. Since the boiler is still fed with power, a pressure situation can evolve where water i(or boiler contents) are pushed up the column, smearing into the more purified alcohol. To test it, dilute to 30% prior to doing the 15-plate run. I think Southernhighlander's advice may work well, even though with a good system you wouldn't need that. Personally, I feel Liquid Management instead of Cooling Management works better. In LM you don't have a dephlag that is influences by water temp, water pressure, surrounding temp and air pressure. Instead you have a column cooler that liquifies all gasses and you then select manually via a needle-valve what goes back for redistillation and what is taken out as product. The advantage of this Liquid Management column management system for vodka making is that it is only influenced by differences in air pressure (well, the boiling point of alcohol is), so there is more control. My experience with a lot of those that use packing in their column, is that it works nicely. Depending on what you use, it can give you like one distilation cycle per inch of column packing. Distillami, putting some scrubbers in won't do it. Look at something like our helicon column packing. BCouts, I think the sizing question really relates to how much product you want to make. How much vodka. I know Liquid Management columns that are packed and that produce 190 at rates of 15 to 20 liter per hour. That's on just a 5 inch column diameter and 30% boiler charges. Regards, Odin.
  24. Today rum & vodka distillers Rob and Craig came over from the UK to collect their new iStill 500 NexgGen! https://istillblog.wordpress.com/2017/03/04/hi-rob-and-craig/ Regards, Odin.
  25. Gin bumper sticker: https://istillblog.wordpress.com/2017/03/01/happy-birthday-odin/