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Southernhighlander last won the day on January 30

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About Southernhighlander

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  • Birthday 03/18/1966

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    Southern Missouri Ozarks

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  1. Indyspirits, My grandfather raised hogs and he fed spent mash for years. His hogs loved it. They would slurp it right up and they always had a good buzz from the residual ethonal in the corn mash. Happy hogs make good bacon. I have some notes from my 6th great grandfather from 1794. He fed his hogs wet stillage. he found that if he fed it too them hot in the winter that it was a problem, so he would let it cool before he fed it. The best way to handle it is to pump it strait into 270 gallon plastic totes. When the farmer shows up unload the empty totes and load the full ones onto his trailer. You can do the same for row crop farmers using it as fertilizer. This is how we will be doing it at my distillery here in MO.
  2. DistillaMI, Everyone on here has given good advice. There is a very closely kept secret among a few vodka distillers. If you add 1lb of salt per every 100 gallons of mash it will help break the Aziotrope and you should be able to hit 190 proof no problem. Add the salt after fermentation is complete or it will kill your fermentation. The salt will increase the boiling point of water to 216°F It imports no flavor to the distillate. I think that you should use salt with no iodine or other additives. For everyone who wants tighter control on your dephlegmators we have thermostatic valves that will do that for you at a much better cost than PID, or computer control. Also the Thermostatic valves do not operate off of electricity so they are, in effect, explosion proof. Also, they give you proportional control instead on off control. We have used them to run up to 3 offset multiple plate columns with no issues. You just set the temperature slide on the valve and the valve will maintain the temperature selected. Including the price of our special thermowell these Swedish made valves cost between $450.00 and $500.00 For more info or to purchase call 417-778-6100 or email
  3. ThatDrunkenBird. Email me privately It may be something that we can fix for you. If the problem is what I think it is, it may only take a couple of hours to fix it. We run our own delivery trucks and we deliver and set up our stills all over the U.S., so I may be able to have one of my guys stop in and fix your issue on his way back from somewhere and there is no charge if it does not work. Both of my delivery guys are great welder fabricators and they carry everything on the trucks that they would need.
  4. ThatDrunkenBird, How many plates does your DYE still have? Our 4 plate column will do 80% from 8% mash no problem. Our 16 plate column will do 95% by itself.
  5. littleb We build a really nice vodka still at and ours cost less than 50% of the price of an Artisan Still Design Vodka Still. Our quality is as good or better. We have the better price because we have very low overhead. We have lots of distilleries running our vodka stills and I am glad to give you their contact info so that you can call them. We also have distilleries that act as show rooms for us and you can go there and see them run and check out every detail and ask all of the questions that you like Our Ultra Pro Vodka Stills have 20 plates total and they will run 95% no problem. Here is my contact info 417-778-6100
  6. Indyspirits, Cattle farmers can't use the wet stillage, but hog farmers like the wet stillage best. Advertise the wet stillage in your local paper for hog farms and I bet you will get multiple replies and they will probably pay you more than the cattle farmers are paying. Otherwise you can give the wet stillage to row crop farmers for organic fertilizer.
  7. Geekspirits, Dehner and PetB are both right. That false bottom and your tank will both be destroyed if you use a pump like that and the screen clogs.
  8. If you are going to spend the money on a centrifugal sifter, why not spend it on a jacketed still so that you can distill on the grain. Personally I prefer corn based spirits distilled on the grain. I have tasted corn based spirits distilled off the grain and to me it tastes like it is missing something.
  9. Hi Starcat, We do still controllers. Email me
  10. The number of different flavor profiles that can be obtained with botanicals is virtually endless and many Gin distillers want to start with a clean pallet so they use a neutral spirit.
  11. Below is a picture of one of our 300 gallon Pro Series Vodka stills that one of our delivery trucks is delivering to a distillery in NM today. My employee will also be assembling the still on site. We have 2 delivery trucks and they stay very busy.
  12. I agree with Foreshot. States are getting friendlier to distilleries. Mo changed it's liquor laws in 2009 to become one of the best states for distillery start ups. Home distilling is legal in MO. You can hold both a distributors licence and a distillers licence. You automatically get a by the drink and carry out licence with your state DSP. There are no limits to what you can sell at your distillery and you do not have to sell it to the state government and buy it back. Some people will say that it does not matter that home distilling is legal in MO, because it is not legal under federal law. It does matter. My county sheriff has no problem with it. My county prosecutor says he enforces state law so as long as the state laws are fallowed it is fine with him. Most importantly, I called the state ATC (alcohol tobacco control) officer for my area and he told me that as long as state laws are fallowed, a person can make up to 200 gallons per year of distilled spirits for consumption by the family on that families property. Typical scenario: Lady next door calls local law enforcement and says her neighbor is making moonshine. Local law enforcement goes out to the guys house and asks some questions to make sure that he is fallowing state law and if he is, they leave him alone. The lady is still not satisfied so she calls the TTB or federal ATF and says; "My neighbor is making moonshine in his back yard". The federal ATF fallows protocol tells the lady to call the alcohol enforcement agency for the state of MO. The lady calls them and they do the same thing as local law enforcement. I'm not saying that it is not possible to be charged by the feds for home distilling in MO. I'm just saying that it's not very likely. Before the Civil war, states could nullify federal law and it can be argued by the states that under the constitution nullification is still legal. Also there is precedent now, because several states have in effect nullified federal laws concerning cannabis. Because of my business I would never home distill. I hold a fuel ethanol DSP and within the next year we will open our distillery and I will have a beverage ethanol DSP. MO statute 311.005 "No person at least twenty-one years of age shall be required to obtain a license to manufacture intoxicating liquor... for personal or family use" I apologize for getting off the subject and I know that many DSP holders do not like the idea of home distilling, but I personally think that legal home distilling will help the industry, because home distilling gets more people interested in distilled spirits and therefore they will buy more distilled spirits. As far as everything coming crashing down around our ears at some point. I don't think that is going to happen, unless we have a major down turn in the economy and even then I think that our industry will do better than most, because in that situation people tend to drink even more. In the near future you will see more distilleries fail because there are more distilleries to fail. Also, in the distilling industry, because we have so many people coming into our industry who have no background in distilling, I think that we may end up with more failures than other industries. Also, I think that you need to have equal parts business sense and creative drive. I have talked to a few people that have way more creative drive than business sense and I think that those people are more apt to fail. There is nothing wrong with being extremely creative as long as you have good business sense. Also if you are not going to keep your day job and you do not have another source of income you need to start with at least a 300 gallon still. A 75 gallon $60,000.00 German still is not going to produce enough to make a good living. It is much better to start with a 300 gallon still that costs $22,000.00 that will produce just as good and last just as long. I am very confident that we have years of growth ahead in this industry, so confident in fact that we will be opening our distillery and distilling school in the next year and we will be starting a cooperage within the next year as well.
  13. Hi rick, If you are going to distill from corn, then the best way to go is to distill on the grain. As several experienced people here have mentioned that pump and screen method is not going to work and you need to cook corn mash 190F to 200F. The only good way to cook corn mash is in a jacketed vessel or a steam injected vessel, otherwise you will scorch it. I have the equipment that will meet your needs at very reasonable prices. Call me at 417-778-6100 email
  14. My grandfather distilled using indirect heat with his 400 gallon copper pot still. He was one of the last moonshiners around that distilled on the grain. He used wood as his heat source. He built what he called an arch under his still. The arch was made of fire brick. The bottom of the still set on the arch and he used field stone to "rock up" around his still and the stones were laid so that they covered the sides or the still all of the way up to the top of the liquid level. There was space for a fire under the arch. The fire heated the fire brick and stones and the fire brick and stones heated the still. He never used a thermometer or a hydrometer. He used smell taste and a tamping jar. Most people think that the old time moonshiners allways used direct fired stills. That was not the case before 1912. Around 1912 cheap sugar came along and things changed, but he did not. My grandfather was 28yrs old in 1912. He distilled for 60 years after that. If you are going to use mashes that are predominantly corn or rye direct fire is a bad choice and you will regret it. If you are going to make rum from mollases or whiskey from Barley then direct fire will work, however open flame indoors is dangerous. We have electric heating systems for direct fire and we sell the copper parts so that you can use to modify your copper direct fire still to direct fire electric. Also, we have Baine Marie stills for the best prices in the business. Call Paul at 417-778-6100 email
  15. The best way to mash barley is to sparge using a false bottom with 3/32" holes on 5/32" centers. Separate out the sweet Barley water and ferment off the grain. Corn is a completely different critter. The best way to mash corn is to cook then ferment on the grain and distill on the grain. The same is true of rye. All that it takes is a jacketed still and mash cooker or a combination jacketed still and mash cooker. I can put you into a 105 gallon mash tun still for around $14,000.00 this includes a 6" 4 plate copper column, agitator and baine marie heating system. If you are screening your corn mash you may be throwing away more ethanol than you think. One of our customers had been throwing away over 20% ethanol with his grain. Also, grain in distillations of corn mash produce a superior barrel aged Bourbon and Whiskey with more flavor and body. We have reasonably priced mash pumps that can pump the thickest corn and rye mashes. Our pumps will even pump peanut butter. Give me a call 417-778-6100 or shoot out an email to