Jump to content

indyspirits

Members
  • Posts

    770
  • Joined

  • Last visited

  • Days Won

    22

Everything posted by indyspirits

  1. We went with a smaller yamada with an aluminum air motor, stainless bits & pieces, and teflon seals & balls. Handily enough it came with an attached grounding strap. We paid about a grand on ebay after shipping. It was the NDP-20BST. Great little pump.
  2. For starters, Taylor, doesn't need to be a douchebag. Second, the most valuable comment is: More than anything this tells me the tails cut went too deep. If that is in fact the case (and god knows there are so many whiskey "experts" out there, Taylor evidently being one of them) then his other comments have merit. However, I have never, ever heard of "puddle water". That's him trying to be cute. Reviews like this couldn't be less helpful.
  3. My question is.... why bother? There are so many other time consuming tasks. We just let it go and now it has that nice worn-penny patina.
  4. I dont know of a single large distiller that lauters except for single malt. Of those that do, 100% are direct immersion. There's no value in lautering if you dont have to OR if the product quality suffers because of not doing it.
  5. But I don't think it's leaking -- on the majority of these bbls there is no visible leaking, so it must be evap or loss into staves.
  6. We're right there with you. Kind of screws with production estimates.
  7. We stopped soaking about two years ago. For us it became a time thing but perhaps we need to revisit it.
  8. I've always read: Small barrels experience much greater loss than large On the average and in the long run 53s lose 4% in year 1 and 2% per year thereafter That's not exactly what we're seeing. After two years we're seeing about 20% loss in 30 gallon barrels and 11% (both on a proof gallon basis) in 53 gallon barrels. These are Kelvin #3 char. Barrels are stored vertically, four to a pallet in the midwest. We do get some weeping through the bungs which stops after some time or with liberal whack from a dead-blow. Our prod facility is not climate controlled and drops to 60F in winter and high in the upper 90s (with humidity to match -- yes, it can get oppressive) in the summer. I'm displeased with this rate of loss. What are others seeing? Edit:Spelling
  9. Got it. That's the one I was referring to. Thanks.
  10. I assume you offer the quad in your bottle rinser for wine?
  11. Thank you sir for taking one for the team!
  12. Or just use patcote 376. relatively affordable considering how little you need to use.
  13. I find the entire process (gel / starch - > dextrines) is faster when the corn is ground finer. Never really noticed a difference regarding viscosity.
  14. Funny story... We normally pitch our HTAs at low temps and them let the heat up with the corn. Once we forgot and when the starch gelled (185ish ?) you could actually hear the difference in the agitator. Pitch our normal HTAs and within a few seconds it started to thin out. OK, we thought it was funny.
  15. Do you know of any commercial vodkas that are from beet ethanol? Curious if I can tell the difference between those and corn / cane. I'm certain many of our first forays into distilling started with a bag of Domino sugar, bakers yeast, garden fertilizer and a few multi-vitamins. To say the resulting spirit was anything but rough and twangy is a compliment.
  16. Add glucoamylase and cleave the dextrins so they are fermentable?
  17. What exactly is beet molasses? I assume the "waste" from producing beet sugar but don't want to, well, assume. I agree with you re: SR / RM. We too use RM in our unaged white rum. SR is, well, uninteresting. Early on we did produce a sugar based neutral which initially suffered from that "sugar twang". Switching from EC1118 to SR cleaned that up a bit. We've since switched to corn.
  18. I'm with @jeffw on this one. Too damn expensive to throw away. As they get older we see (anecdotal) evidence that the conversion slows so we just let it go a bit longer. Starch test is your friend at the high end.
  19. Are you certain those are stainless? From what industry did they originate?
×
×
  • Create New...