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flyhigher87

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Everything posted by flyhigher87

  1. I'm killing myself for not thinking about this before I signed the contract. I asked my distributor how much he would contribute to our marketing budget(monetary). They said $0 per forever. So I'm not excited about that. Anyhow, do your distributors contribute to marketing? If so how much? And in what ways? I.e. Pay for ads, buy coasters/stirrers Pos stuff. Please help I don't want to start a fight I shouldn't. thanks
  2. Can you re attach the PDF please it is not working for me?
  3. Distillery Equipment Available

    Hi, that is beautiful equipment. Curious what is the highest proof you can hit with this still? Do you think it could be retrofitted to add another 8'plates if I were to buy from kothe and add in farther down the road? Thanks
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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
  9. Pictures please
  10. 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.
  11. 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.
  12. 600L New Kothe Still For Sale

    Is this still available?
  13. 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.
  14. 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.
  15. 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.
  16. Inert Gas Bottle Flush

    Thank you very much bluestar. You definitely helped me relax a little.
  17. 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?
  18. Sweeping

    So I have a question that's probably ridiculous but I'll ask anyways. Do you guys sweep your floors? Now before I'm castrated hear me out. I'm setting up shop in Peru. Which quite possibly is the dustiest place on earth. Now currently we are winding down construction. So yes there is significantly more dirt than is usual. But as I dust i am wearing a dust mask because if I didn't I would be coughing. Now to my question, as I try not to Gag in the cloud of dust, I am cringing at the thought of the amount of possible contaminants and bacteria I'm putting in the air that could and will in the future get in my fermenters. (Closes top fermenters, which I chose knowing Peru is dusty, but still it will get in) So I ask again, do you guys sweep the floor? I'm wondering if mopping twice is a better idea. Please let me know what you guys do and think.
  19. Not Adding Yeast Nutrient

    So I just read on a beer brewing forum that an all grain mash does not require you to add any yeast nutrients. They claimed that the grain contained all of the nitrogen and other nutrients required by the yeast. Any thoughts on this? Anyone out there running all grain mashes and found they do not need nutrients? Or tried it and found they did need nutrients?
  20. Not Adding Yeast Nutrient

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

    Thanks guys! All your ideas sound way smarter than my way. I'll have to think about what we'll do. Comparable to other Distilleries our space is tiny so a vacuum with a hepa filter and a mop may be my best option. Our drainage sucks we only have one. Problem is the main drain is only two inches under the floor so no way to get a proper slope to drain the water. So I'm thinking to do it proper I would need to dig and drain to a sump and pump to the main water discharge. Big pain in da butt. While we are on the topic of air and airborne contaminants. What do you guys do for ventilation? Again my concern is a standard industrial fan in the ceiling will let a lot of dust in especially if it's not running like at night or something. I was thinking the ones that have dampers that close if the fans not running. But again we have crazy dust down here it would open me up to a huge dust source.
  22. Bought a small still from them. Had them ship it down here to Peru. They did everything for me as far as shipping since I know nothing about importation. Still is sitting in the harbor as I type so I'll let you all know how it works when I get it. But so far everything with Paul and Susan has been great!
  23. Silver Metallic Build-up during Rye Stripping Run

    I have had this happen to a test still of mine. I was distilling wheat grain in direct fire. Kettle was stainless steal, but I had copper mesh scrubbers for packing. The bottom of the first scrubber was covered in a silver looking metal liquid. I am going with Glowe8 's theory. I looked up copper sulphide and it looks to be exactly what I experienced(picuture and link below). I know there is no way to know for sure unless it is tested. But I am thinking one of the reasons we use copper stills is to remove sulphur compounds. So it would make sense that it is a sulphur based compound. Anyhow that is just my thought, let us know if you get it tested. https://en.wikipedia.org/wiki/Copper_extraction_techniques I'm going to throw another question out there. Is it common for a somewhat heavy element with a high boiling point to be carried up with the distillate?? Manganese has an atomic number of 25, sulphur is 16 both have boiling points well beyond the boiling point of water. Trying to understand the concept here, are they just some how attached to the water and alcohol molecules and are carried up with them? Or are they part of another compound with a much lower boiling point?
  24. Activated Carbon Regeneration

    Hey guys, I searched and could not find any information on regenerating activated Carbon. Is this something most small distilleries do? Or are you guys just using new carbon every few filtration runs? If so what is your technique how much how often do you replace it? I have found very technical literature(phd dissertations and what not) on regenerating activated carbon mostly by running steam through it. However, I am planning to install a low pressure steam generator 15psia. The literature I read says the steam should hit 145 C and according to steam tables 15 psi steam is only like 102 C. Anybody with any information on how they regenerate carbon or even if you do not regenerate carbon, please let me know it would be a big help. Jonathan Boozios Liquors
  25. Activated Carbon Regeneration

    I did engineering for a pumping systems company. And we used to install duplex strainers prior to the pumps. And they would set off an alarm if the differential pressure got to high. Sounds like a pretty similar system. Just filters such smaller particles. Mech warrior. Thanks for for all your input
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