Jump to content
ADI Forums

flyhigher87

Members
  • Content count

    26
  • Joined

  • Last visited

Community Reputation

0 Neutral

About flyhigher87

  • Rank
    Contributor
  1. Aeration

    Valid point on measuring the DO because we do not and we should. If I did do you guys know where I could find info on what is an acceptable range? The only thing I have noticed and I have noticed it quite a few times. If I do not aerate the fermentation the next day has a different smell. A less pleasant smell in my opinion. But wether the pleseant smell is better for the final product I couldn't say. I think the mud mixer is a nice idea, I have one available and it is easier to clean. As far as not oxygenating I am not the most knowledgeable person here but I have read a lot of technical publications, books, researched a lot and have a degree in biochemical engineering. My understanding is that oxygen is very important for the growth phase of the yeasts life, essential. With out a strong growth and reproduction phase you probably will get a low yeast count and your fermentation will take longer than necessary and possibly open you up to infections. But as most know alcohol will not be produced or will produce less in an aerobic environment. So oxygen good for first day or so, bad after. But from my university days it was well understood that yeast in a bioreactor[fermenter) will consume all dissolved oxygen almost instantaneously. So I do not think over oxygenating would ever be a problem as long as you stop adding oxygen around the time of pitching the yeast. Thank you guys!
  2. Aeration

    So my problem is, I am mash cooking in the still, but then I transfer hot mash to the fermenter where I do the actually mashing. So by the time I add yeast it has probably lost the oxygen in the liquid. Thanks for the reply but I think I have to force oxygenate.
  3. Aeration

    Hey guys!! So question how are you guys aerating your fermenters. I have small 45 gal(180L) ferments and am aerating with an aquarium pump(I know I'm on a budget) for about 30 min just prior to pitching. But I was wondering what you guys were doing and for how long and when. I come from a chemical engineering background and in big industry tanks have air sparging equipment on the bottom of the tanks that create micro-bubbles. But in all my research I have never found or noticed a fermenter with built in air sparging equipment. So what are you guys doing for aeration? Please let me know.
  4. Pulsing Still

    So I have a parrot but before the parrot it has holes on the side below the condenser, so it is essentially open to the air. And @Silk City Distillers You may be spot on about the cold condenser water, I converted an old Air conditioner into our water chiller and the water will get down to almost 0 C, I'm going to install a temp probe and controller soon, but I'll be sure to watch the condenser water temperature. Thanks for the replies guys
  5. Pictures please
  6. Pulsing Still

    Hey guys hope all is well. So I'm in the middle of a vodka run and my distillate is pulsing. By this I mean, the distillate will completely stop for like 10-15 seconds and then all of a sudden open the flood gates for like 5 seconds. This has only happened once before on a previous run. Normally my still is pretty steady stream a little variation in flow rate but nothing this drastic. My still is a small 50 gallon it has four plates and a large random packed section with copper scrubbers and raschig rings. I am running a dephlag with little trickle of water through it to maintain 95% abv. So Why is my distillate flow rate so crazy today?? thank you.
  7. Help!! Body Density Mouth fell

    Thank you guys that was very helpful. Now I have an explanation and I do not have to stand there twiddling my thumbs.
  8. Help!! Body Density Mouth fell

    So I make a Vodka that has been very well received by the local Somms and bartenders taste and smell. One question that I have not been able to answer that has been asked repeatedly is about density. It is apparent that compared to grey goose(literally they always pull out grey goose for a comparison) we have less "body". Our Vodka is thinner. Why?? I have done tons of research and all I can find is a tiny bit on whiskey and wine. It has become apparent and clear in the wine world that density and legs/tears are directly and only related to alcohol content(Grey goose and us are 40% same alcohol content so alcohol content is ruled out). Whiskey lovers say longer aged/matured whiskey has more mouth feel, may be true. So whyyy if longer aged whiskey has more mouth feel why? Why is my vodka and another vodka made out of almost the same type of grains with the same alcohol content have such a different mouth feel? one suggestion you could comment on is different mineral content in water. Could that be the difference? grey goose claims to use glacier water with minerals and I used very low mineral content a very soft water. Is it possible they add something glycol type component to thicken their vodka? Thank you for any thoughts and debates.
  9. 600L New Kothe Still For Sale

    Is this still available?
  10. pH buffer / stabilizer suggestions

    What type of grain are you using? Also I went on Brewersfriend website and used one of their water profile calculators. I used a standard one. I'm also on RO water and use baking soda, calcium carbonate, and gypsum it has worked very well for me. The calculator will help you figure out how much you need for your particular set up.
  11. Inert Gas Bottle Flush

    Thank you very much bluestar. You definitely helped me relax a little.
  12. Inert Gas Bottle Flush

    Hey Guys, Hope all is well. So I was watching a youtube video of a wine bottling session. I saw they flush the bottle with an inert gas N2 or CO2 to clear the bottle of oxygen, prior to filling. I'm guessing the oxygen reacts with the wine to tarnish it not sure how maybe turn it to vinegar or something. So the question, Do you guys flush your Spirit bottles with an inert gas before bottling? I'm now worried that my bottle may sit on a shelf for a year(not sure how that could happen when its sooo good) and develop some off flavors. I read a whiskey sommelier guy talking about how once a whiskey bottle was 80% drank that you should finish it quickly because the oxygen will react with the whiskey(maybe he just needed an excuse to get tipsy) and create flavors uncharacteristic with that whiskey. Anyhow let me know what you think. Thank you.
  13. Sodium bicarb weird smell

    Hey everybody! So I have been making a neutral vodka. My recipe was a wheat recipe no added sugar. So after my first distillation stripping run I add baking soda sodium bicarbonate. This is said to clean up all the heads and tails nasties. However, when I am doing my spirit run towards the end of the hearts section this really nasty smell and taste starts to come through. At the beginning of the hearts it tastes great. But once I get towards the end it gets nasty smells almost like a really strong mint/industrial cleaner that has a smell added to it. And it is really strong. This has happened to me twice now. Has this happened to anyone else? Does anyone have any idea what this could be or how I can fix it?
  14. Distilling on the Grain

    Hey guys! I have seen alot of people talking about distilling on the grain. I am going to give it a go, but one or two questions first. -Do you some how separate out the yeast before distilling? -If so how do you do it? My concern here is as the fermentation stops and right about when yeast would start to settle out so to would the grain cap drop. So my thought is if you are distilling on the grain you are throwing the yeast in the still also. - Do you get any off flavors, with this? I have a heating oil jacketed still so I am not worried about burning the yeast or grain. But I am concerned of possible off flavors/yeast in the distillate. Any thoughts and technique tips would be awesome. Thank you.
  15. Not Adding Yeast Nutrient

    Hey guys thanks for all the replies this has been good reading.
×