Jump to content
ADI Forums


  • Content count

  • Joined

  • Last visited

  • Days Won


Southernhighlander last won the day on August 21

Southernhighlander had the most liked content!

Community Reputation

38 Good

About Southernhighlander

  • Rank
    Active Contributor
  • Birthday 03/18/1966

Contact Methods

  • Website URL

Profile Information

  • Gender
  • Location
    Southern Missouri Ozarks

Recent Profile Visitors

3,119 profile views
  1. Used dairy equipment

    I hear you. "Beauty is in the eye of the beholder" as they say.
  2. DYE China?

    No problem. Thank you for the complement.
  3. DYE China?

    Alaskan Spirits. My stills are American designed, American engineered, manufactured in the USA with American and Chinese components and the quality control is done in the USA, and each piece of equipment is tested in the USA, and I personally do a 30 point inspection on each still before it leaves here. If a problem occurs we can send someone out to fix it, if need be. Our warranty is backed by my company here in the USA. So, please don't compare apples to kumquats
  4. Spirit Still Cooling System

    Sorry, I guess I misread that part. Still, I would not close loop out of and back into a tank without a chiller, on any still. It's just not the best option. I would probably still go for the free hot water if I where you, also Mike really knows his stuff and he has some good options there.
  5. Spirit Still Cooling System

    Running a closed loop to a tote is the worst way to do what you want to do, and with a 1000 liter still it's not going to work unless you have a swimming pool sized tote. I can solve your problem really easy. Get yourself a couple of plastic hot water holding tanks of 1000 liters each. If you set your condenser cooling flow correctly you will get 130 F to 155 F water coming out. Run that water into the hot water holding tanks and use the water from tank one for your next mash cook and use the water from tank two for all of your cleaning. The advantages of my way over a closed loop tote are many. You are mashing in with 140 degreee water to start, so if you are doing corn mashes this will save you a great deal of heat up time and hot water heating costs compared to mashing with 55 F water to start. You will save a tun of money on energy costs with the free hot cleaning water from tote number 2. I would never use a closed loop without a chiller, even on a 5 gallon still. It is a huge hassle. The water temp in the holding tank is constantly rising because of the hot return water, so you are constantly having to increase the coolant flow to your condensers. It is a huge hassle and it's hard to make good spirits that way.
  6. At what point is a pot still too big?

    We are actually working on a complete continuous still design and a continuous stripping still design right now.
  7. Anyone have experience w/ Affordable Distillery Equipment LLC??

    robowop, Yes, we have sold our Rite low pressure steam boilers to several customers in Canada. If you would like a quote, please email paul@distillery-equipment.com and let us know what you will be firing with the boiler and your elevation above sea level. Thank you Paul Hall CEO Affordable Distillery Equipment LLC http://distillery-equipment.com http://moonshine-still.co https://triclamp.co
  8. Anyone have experience w/ Affordable Distillery Equipment LLC??

    Hi Jeff This heat exchanger has 54' of 2" tubing, jacketed with 2.5" tubing. If we build it here the price is $4,795.00 If I have it built in China the new price is $3,973.00 The is not really any difference between us building it here or it being built in China.
  9. At what point is a pot still too big?

    Okay guys I apologize. I have spent years designing and building batch stills of all types. I have a good continuous column still, design but as far as continuous column stills with doublers, I really did not know much about them before a few minutes ago, when I did a little research and called a friend of mine and got a Vendome design schematic of a continuous column still with doubler. I understand now how they work and how the doublers can function in a continuous fashion I apologize for opening my mouth before making sure that I knew what I was talking about. I am going to incorporate the doubler and other components in the schematic into my little continuous column still prototype. That's going to be fun to play with. Thanks for teaching me a little humility and about column stills with doublers. Paul Hall
  10. At what point is a pot still too big?

    Tom Linerze wrote, Kentucky producers consider a doubler a 'second distillation' because it is condensed and re-distilled in the doubler or 'pot still' but this is also done in a continuous manner, not batch. Yes, I know, as I have been designing stills for years and I have them in over 230 distilleries. When I was at Jim Beam I watched the pot still appear to be filled before it was ran. Of course the main purpose of the 2nd distillation is to remove the heads, that the continuous column still is not capable of completely removing. The simplest way to do that is to fill the pot still (doubler) with the low wines from the continuous column and pull the heads off when the distillate comes off of the pot still. Of course you do not have to worry about tails during the 2nd distillation as they were removed by the continues column still. To do this in the most expedient manner you would need a holding tank in between the continuous still and pot still (doubler) with the holding tank in place and the pot still sized appropriately there is no reason why the pot still cannot keep up. It could be that my memory is faulty, but I swear I remember seeing the pot still empty and then refill completely, but it has been a few years, so I could be wrong and they could be removing the heads in the manner that Jeff mentioned. Also, they have the smaller system there that I mentioned earlier. Now that I have thought about it more, I remember that the smaller pot still at Jim Beam, has a smaller continuous column still feeding it as well. It is a beautiful still and has a large bubble plate column. Driftless Glen runs the output from their stripping still into the pot still and then they run the pot still as a batch still. Again their reason for doing this is to remove the heads that their continuous still is not capable of removing. If they ran the pot still as a continuous still they would not be able to remove the heads and so there would be no purpose for having the pot still to begin with. I will call my friend that worked at Jim Beam and ask him. I will let you guys know either way. If I am wrong and their pot still is ran in a continuas manner, then I apologize. The great thing about distilling is, no matter what you think you know there is always more to learn ;o)
  11. At what point is a pot still too big?

    I don't know any, but that's not to say that there aren't some. Talking about tradition. I always thought that all Scotch was distilled off of the grain, then a couple of years ago I had the son of a master distiller tell me that one of the distilleries that his father worked at in Scotland actually distilled on the grain. My grandfather distilled on the grain from Malted Barley and Malted Corn and his spirits tasted great. There was not a hint of bitterness nor were there any bad flavors from dead yeast. It was really good.
  12. At what point is a pot still too big?

    I spent some time at Jim Beam. I don't know about the flame arrestor, as I did not see that. They have a large continues column still of at least 36" in diameter x 65' tall that they feed corn mash into, to do a strip. Everything that I saw suggested that their spirits were being made in 2 distillations and it states that on their web site. The low wines from their first distillation are ran into a very large pot still (doubler) for the 2nd distillation, I remember watching the screen in the control room and it showed the pot still being filled on the computer screen, it seems like there was a large holding tank before the pot still on the screen, but it has been a while so I can't remember for sure. They also have a smaller batch pot still (not really what we would consider small) that they run certain spirits through that are not ran through the continues stripping still. I had a chance to take a really good close look at that still and it gave me a couple of design ideas years ago. Driftless Glen Distillery in Wisconsin runs something similar to Jim Beam only smaller. Driftless Glen runs a Vendome continuous column stripping still in conjunction with a large Vendome copper pot still. They strip with the continuous still and then do batch runs in the Pot still. That way they can get the flavor profile that they need. Concerning some spirits needing to be ran through pot stills, I was agreeing with you except that what you say for Scotch and Irish Barley spirits goes for traditional Bourban and Corn Whiskeys as well, in my opinion. One of the former lead designers for Vendome helped me with my continuous column still design. It's a little different than Vendome's. After he left Vendome this guy worked for Jim Beam for a while and then he worked for Dickel. He also helped Driftless Glen to get their continuous still to work properly.
  13. At what point is a pot still too big?

    JustAndy wrote, "For some products like single malt whiskey and irish pot still whiskey, continuous stills are not an option for legal,traditional, and flavor reasons." This is not just true for Barley spirits it's true for Corn whiskeys, Rye Whiskeys and Brandies as well. Jim Beam and many others use continuous column stills for the stripping runs but they do the spirit runs in pot stills.
  14. IBC totes as fermenters

    The total length is 40', so according to my calcs. the total heat exchange surface area is 1,509.535 square inches.
  15. Used dairy equipment

    SlickFloss, Please see the 1000 gallon still below. This customer bought that jacketed vessel used, for a couple of thousand and he brought me the vessel and later purchased and had shipped to me the copper alloy that I requested. We built the condenser, line arm, manway and bolt flange for the column, from materials we had here. We charged a $45.00 per hour shop rate then (it is $65.00 per hour now) and with labor and everything I believe that he paid us right around $6,000.00 That scotch column has a 32" diameter union if I remember correctly. The condenser is 12" in diameter and 7 or 8 foot tall. We had to make several modifications to the vessel including cutting out the 2" drain and installing a 4" drain with a sanitary butterfly valve. We also cut the holes for the column and manway and we built the condenser stand. We could have polished the whole thing out, but the customer did not want to spend the money for that. She is not pretty but she will do a great Job, I have not quoted a deal like that in a couple of months. So if you are comparing a quote that I gave you for ready built equipment, you are not comparing apples to apples. Also, for you to be able to have tradesman, who know nothing about still building to build you a still, you must know how to design the still and you must have some experience in all of the trades that will be utilized, so that you can show the tradesmen what should be done. If you make a mistake in the design, or if you do not have the ability to show the tradesmen exactly what needs to be done, then you my friend, will end up spending far more money than it would have cost you for one of my stills. So lets see what you know about still design. What is the best alloy of copper for building distilling equipment? One alloy is better than all of the others by far? What mathematical formula or method do you use to size a German helmet or scotch head for a still and this includes the diamater of the onion, bolt flange connection and hight and taper of the witches hat of the scotch head? If you have a 500 gallon stripping still with 500,000 BTUs of steam heat per hr in the jacket and you are going to use a tube side tube and shell condenser with 3/4" diameter tubes, what diameter and length should the condenser be and how many tubes should be in it? Also what do you need above the tubes at the top of the condenser to make it work correctly and what formula do you use to find this? What welding rod should be used to weld stainless to copper? What welding rod should you use to weld copper to copper? Your average journeyman boiler maker will not have a clue about this, because though he will have probably done tons of aluminum and stainless steel welding, it is extremely unlikely that he will have welded copper. Copper is much harder to weld than aluminum. It takes a lot of practice. I am not talking brazing here, I am talking welding. Is it acceptable for the 304 stainless components of a still or mash tun to be Mig welded using 308L? What about 316L? The above are just a few things that you need to know to build a simple pot still. I could ask you 50 other questions that you probably would not know the answer to. Even if you use google you will find that the answer to most of the above questions cannot be found with google. If you know the answers to all of the questions above then you are an unusual fellow and even though you can build your still the way that you say, most people cannot and therefore your advice in this matter is bad advice. If you want a still that will do higher proofs, then you are talking about a much greater level of complexity and there is a huge amount of info that you need to know. I am not saying that someone cannot build their own still, even a large still. Several people have done so with very good results. i am saying that if you are going to do that, you had better know what you are doing, or it may cost you far more than what you think.