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Southernhighlander

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Everything posted by Southernhighlander

  1. Crash Cooling with Ice

    jbdavenport Adding ice to 65 F water to get crash cooling water down to a lower temp works great. If you add the right amount of ice you can get the water temp just where you need it to be. For the most part, this method is only practical in a very small distillery. Silk city is correct in that a chiller will serve you better in most situations, but of course sometimes circumstances might dictate that chilling your crash cooling water with ice is your best option for the time being. For example, you can't afford a chiller right now and you already have an ice maker or you can get can ice maker really cheap or your brother owns an ice business. If you need a chiller you should try Mike at MG Thermal Consulting. He really knows his stuff when it comes to sizing chillers for the needs of a distillery. Here is a link to his site http://mgthermalconsultingco.com/ . Also he has some great deals and pricing.
  2. Anyone have experience w/ Affordable Distillery Equipment LLC??

    Belew are pics of JPs completed equipment 125 gallon Conical Fermenters only $1,993.10 each 105 gallon open top baine marie mash tun with removable cooling coil and agitator only $6,293.14 as shown Mash tun removable crash cooling coil, agitator shaft and paddles shown below. The best costs less at Affordable Distillery Equipment http://distillery-equipment.com http://moonshine-still.co http://triclamp.co
  3. Crash Cooling with Ice

    Adding cold water to cool mash is an old tried and true method. I don't see any problem using ice.
  4. Anyone have experience w/ Affordable Distillery Equipment LLC??

    Hi JP, Your equipment just went into one of our shops for testing and final processing. We should be done with it and have pictures over to you within the next couple of days. Thank you Paul
  5. 300 gallon steam piped or jacketed with agitation

    Hi Naven, Here is a link to our 300 gallon Pro Series Mash Tuns https://distillery-equipment.com/300gallonmashtun.htm We are at $13,492.00 on this one. We have them in stock with a really heavy duty 5hp geared agitators on them. We can supply you with a 300 gallon direct steam injected Mash Tun for less than $10,000 with the same agitator. These mash tuns are really heavy duty with thicker stainless and larger agitators than most of our competitors. We have equipment in around 19% of the distilleries in the US and that percentage is growing. Give me a call at 417-778-6100 and I will set you up with everything that you need. http://distillery-equipment.com http://triclamp.co http://moonshine-still.co
  6. Violent bubbling in the parrot

    The top of the liquid level where the hydrometer sits in the parrot needs to be at least 4" below the liquid level at the very bottom of your condenser. You need a vent tube coming off of the line that feeds the parrot, that is at least 8" above the top of the liquid level in the parrot if vented to atmosphere inside the distillery ( If you do it this way you need an ethanol detector right above the vent output with an alarm or automatic shutdown). The best thing to do is vent to the outside of your distillery to a safe area. Before you do all of that, you need to make sure that your condenser is knocking down 100% of the vapor. Who set your parrot up the way that it is now? Also who built your still? Let me know where you are located. I may have someone up your way soon, as my employees travel all over.
  7. Violent bubbling in the parrot

    You need a surge breaker. Email me a picture of your parrot and description of the connections and I will fix you up with something. paul@distillery-equipment.com
  8. INOXPA Flexible Impeller 10/40 Pump

    We don't use the neoprene impeller. We have a better impeller that is good to 185 F. Also our jabsco 20 has no threads inside the connections. The connections are completely sanitary.
  9. INOXPA Flexible Impeller 10/40 Pump

    Hello pcdc We sell both the inoxpa 10/40 and the jabsc 20 gpm pump. The inoxpa pump is not self priming and is not reversible. Also the impeller for the inoxpa costs twice as much as the impeller for the 20gpm jabsco. Our 20gpm jabsco is reversible and is self priming and the replacement impeller is around $100.00 Our pricing is better than all of our competitors for both of these pumps. Give us a call 417-778-6100 or email paul@distillery-equipment.com for pricing and availability.
  10. Call all Belimo Valve Experts

    We use Danfoss reverse acting thermostatic valves http://na.heating.danfoss.com/xxTypex/568675_MNU17534611_SIT209.html No controller is needed with these. Also no power supply is needed so they are inherently explosion proof. Also they are proportional, so they do not cause fluctuations in output. Every electrical component that you ad to your still is a potential ignition source. These are simple and work really well. You just set the temp dial and the valve will maintain that temp. We are danfoss dealers so if you are interested just give us a call or shoot out an email. 417-778-6100 paul@distillery-equipment.com http://distillery-equipment.com http://moonshine-still.co http://triclamp.co
  11. Anyone have experience w/ Affordable Distillery Equipment LLC??

    Hi JP, As long as nothing goes wrong we will ship your equipment from here within the next 2 weeks. I am very sorry that we could not get it to you before your event.
  12. Before You Go Any Further, What is your Value Proposition?

    Thanks Roger, i understand what you are talking about. I have tasted some pretty sorry spirits, both from distilleries and moonshiners. I was taught to never taste anything that doesn't smell right and I smell everything first and if it doesn't smell right I only pretend to taste it, to be polite. I hate the taste of heads and or fusal oil, and you are right some of the worst of these spirits have moonshine on the label, but at the same time I have smelled and tasted some barrel aged spirits that where really awful. My grandfather referred to what most moonshiners in our area called corn whiskey as corn flavored rum. Some of the worst of the moonshiners there would leave in the heads and they would proof by running tails into the receiving tank until their tamping jar told them that it was 100 proof but it really wasn't 100 proof, because the fusal oils would screw up the way that the liquor would bead, so their proof would be off. This stuff was awful and it would give you the most horrible hang over and skull busting headache. i think for the most part these idiots just did not know what they were doing and the ones who did know what they were doing were extremely secretive. This still goes on today. Even my dad made "corn flavored rum" from cane sugar and corn meal. All of the ethanol came from the sugar, because the starch in the corn was never converted. He actually used very little corn meal in his. He had a recipe called Money Maker which mainly involved ways of boosting the ABV of the wash. By using certain strains of yeast along with canned tomatoes, other yeast nutrients, aquarium bubblers, nitrogen, phosphorous, certain vitamins and adding more sugar at different points during the fermentation, he could get washes with abvs of 24% and higher in just 3 or 4 days, but even though he would do the cuts just right, this stuff never tasted that great. It had off flavors in it, that I think came from his yeast nutrients and that particularr yeast strain. He was always trying to improve the flavor, but he could never seem to do that without removing some of the things that gave him the really high abvs My dad could and did make some really great whiskeys and Brandies just like my Grandpa, but the "money maker recipe always gave him more income due to reasons that I won't go into. Also it was a good clean spirit that would not give you a skull busting head ache or horrible hang over. However it is not something that i would make. Sorry i know that I moved way off the point with the above, but the way that i grew up gave me the passion that I have today for all aspects of distilling. Thinking about it I would agree that there are probably more low quality spirits being sold with moonshine on the label than rum or corn whiskey, however I personally would never let that keep me from labeling a product moonshine. And to again make my most important point. In certain areas of the US the moonshine moniker may cause you to sell less but in my area and many others it will help you sell more. A craft distillery selling good hand crafted moonshine will please the masses here and in many other places. Of course my product line will involve a great deal more than moonshine.
  13. I really don't see a problem with the name. Shine on brother!
  14. Before You Go Any Further, What is your Value Proposition?

    I wholeheartedly agree. Also, I really like your name.
  15. Before You Go Any Further, What is your Value Proposition?

    Huffy2k, I completely understand Roger's point and I think that your view point concerning moonshine is probably the common veiw point where you are and that you have made the correct decision in not selling moonshine there. At the same time my point is that that down here in the rural small town south, people have a very different view point concerning moonshine. It is part of our heritage and culture. Our moonshining ancestors created the distilling traditions in the US and we are very proud of that. If I have vodka as my flagship product here, I am not going to do well because most people here see vodka as something that teenagers mix fruit juice with to get drunk. We have no vodka or gin traditions here. On the other hand, if my flagship spirit is a very good sweet mash moonshine, it will sell really well to locals and tourists alike. Most of the drinkers here are loggers, sawmillers, truck drivers, heavy equipment operators, cattlemen and farmers and they typically drink a lot more than Whiskey and Vodka Snobs. No offense meant. Also the quality and taste matter far more than what you call it after the first bottle is sold because they are going to tell their friends if it is good. I have owned successful business's since I was 14 years old. My business's currently bring in millions every year. The 3 most important things to me are #1 making the best possible products for my customers, #2 making my customers happy and #3 making lots of money. My business models always revolve around those 3 things in that order and I believe that is why I have been so successful time after time. However, if I were in New Hampshire, I certainly would not be selling moonshine. I would probably call my sweet mash moonshine, New Hampshire's Finest Sweet Mash Corn Whiskey.
  16. Before You Go Any Further, What is your Value Proposition?

    Microshiner, i agree with what you are saying about the industry on a macro level but I have a different, or lets say additional view point concerning things at the micro level.. you said: "The trouble is, you are not as accessible as beer or coffee, and therefore you must market. Craft beer and coffee's market inroads were built off grassroots, cash flow models - they became sustainable, even profitable, selling out the front door, then moved into distribution. Spirits are not consumed, let alone financed, in the same way, so we must utilize different methods in their marketing." Actually your statement above is not entirely correct. Here is what I mean. Different craft distilleries have different business models. The business models differ due to different state laws, circumstances and approaches. Many craft distilleries are very accessible and their market inroads are built from grass roots cash flow models where they sell out the front door and then later move to distribution or sometimes not. I know of a craft distillery that started out only selling bottles out of their tasting room. They are very near a tourist town with a sign out on the freeway that brings customers in every day, all day long. They were getting $25.00 to $30.00 per bottle and they were selling enough to make a good profit. Then they went to distribution, but they only did that for a short period of time because they were only getting around $12.50 per bottle from their distributor and it was really lowering their profit margin. So they built a bar there on site and they have a blue grass band on weekends. So, now they are getting over $100.00 per bottle in the bar selling drinks and they are still selling 25 to 50 bottles a day out of the tasting room. They are doing really well now. Also they and all of the other distilleries that sell out of their tasting rooms and especially those that are in and near tourist towns are introducing new people to distilled craft spirits every day, which is broadening our market share over time. I was first introduced to craft beer when visiting a craft brewery and i have been drinking craft beer ever since. I try new ones every chance that I get.
  17. Before You Go Any Further, What is your Value Proposition?

    Roger wrote, "my own opinion is that the very name of your organization is in and of itself part of the problem with broader acceptance of our craft" "What I was mentioning is that a wonderful intent may in fact be hindered by a moniker that is perceived as less than desirable by the bulk of said market" "most consumers find moonshine harsh, and once they try it they paint all craft spirits with that "harsh brush". I think that the above quotes speak for themselves, especially the last one. Roger is entitled to his opinion and I have no problem with that. I like Roger, he is a good customer and i hear he makes great Vodka. However the fact is that there are some great Moonshines out there and he should try some good ones before he knocks them. Also I was pointing out that in certain parts of the country and with certain types of people, moonshine is very popular with the "bulk of the market". Also, I have tasted several charter shines that were comparable to the best Bourbons and Whiskeys. I have a much better understanding of moonshine and the people that love to drink it than Roger, because I grew up around it, drank it and helped make it as a teenager (before I turned 18). I grew up in a dry county in east Tennessee and up the hollers around my home town, there were at least 50 people who were producing and running moonshine at any given time. Though many locals consumed it, the bulk of it was sold to certain families in NY and Chicago. Up there it retailed for over $120.00 per gallon and they could never seem to get enough of it. I was around it in the late 70s and early 80s, but this had been going on since the early 1920s when the first Kingpin in my home town hooked up with the Chicago and New York families. I remember as an 8 year old kid, coon hunting with my dad on a full moon night, as a light snow was falling. Our hounds had a big coon treed on a ridge above a little farm. I said "dad how come Garnet's barn, and outhouse have snow on the roofs but his shed doesn't have any snow". My dad said, the shed doesn't have any snow on the roof because Garnet's running his still and the heat from the still is melting the snow off of the roof. A few years later I went in that shed after the feds busted Garnet. The revenuers had went at the still and fermenters with axes, pistols and shot guns. They had killed two of Garnet's bear dogs and had thrown them up into the fermenters. The dogs were big Mountain Curs, and it still does not make sense to me why they made the effort to throw them into the fermenters. Garnet was caught making liquor several times, however my grandfather made liquor for many decades and was never caught. My grandfather was called Uncle Dillard Hall, by all of the mountain people of that area. The uncle moniker was a term of great respect in the Southern Highlands. He was a good man who adopted 18 children during the depression and he put 3 of those children through college. He had over 600 acres of land with over 100 acres in tobacco at one time. It was moonshine money that helped raise, clothe and pay for college for those kids. My grandfathers charter shine sold to Doctors, Lawyers, Politicians and Judges all around that area. It was considered to be far better than any bonded liqueur, by the people who drank it. I did get his recipe wrong. It was Malted Corn, my families strain of yeast and a quart of my families honey for every 100 gallons of mash. He also added a powdery looking stuff that was not yeast. He also added some slimy looking stuff that he kept in a bucket, to the sweet mash. It had a funny smell, almost like butter. He would add mash to the bucket to "replenish it". He had stuff in a different bucket that he would add to the sour mash that was used to make his barrel aged Charter Shine, that had a different smell that I can't really describe, but it was almost like raw potato. After grandpa died, I asked my dad about the stuff in the buckets and the powder and he said that Grandpa got that stuff from his grandpa and that the sweet mash one created flavors that worked for the white whiskey and the sour mash one created flavors that worked for the sour mash and the barrel. He said that the powders got rid of bitterness. I think that the stuff in the buckets was 2 different types of bacteria, but I have no clue what the powder was. i know that the stuff from the buckets had to be added at a different time during fermentation, than the honey because he said that the honey could kill it if they were added together.
  18. Before You Go Any Further, What is your Value Proposition?

    Roger, You should never put down any spirit as being inferior to another. There are some great moonshines out there. One of the best spirits that I have on the shelves, in the bar in my man cave is a sweet mash, corn whiskey moonshine made by Ozark Distillery. It has a wonderful buttery corn on the cob flavor that reminds me of my grandfathers sweet mash moonshine. My grandfather always said "sweet mash for the jar and sour mash for the barrel". His barrel aged, charter shine was some of the best bourbon that I have ever tasted. He understood that sour mash white dog is not it's best as an un-aged spirit, and that the charred aging barrel does not improve sweet mash corn whiskey. Sweet mash corn whiskey moonshine is an age old tradition that has been around since long before the moonshiners started using sugar. My grandfather would never sugar anything. His corn whiskey was made from large kernel white corn, spring water and my families yeast strain and that was it. The only varieties of corn that he would use were hickory king or hickory cane. Those were the only varieties of corn that the East Tennessee Mountain people would use for their liquor, for the table and for their livestock, for generations. They believed that yellow corn was inferior, especially for whiskey. Here in the Ozarks and in many places in the South, you will sell far more moonshine than vodka. Most southerners don't care for vodka, because to them it has no flavor and body, just the rubbing alcohol flavor of ethanol. I'm not knocking vodka here. There are some wonderful vodka's out there and there are many Southerners that like Vodka, but the predominantly Scots Irish ancestry of the Southern Highlander demands whiskey. There are some great, wonderful, legal moonshines being produced all over the South and many of us Southerners love them, because we grew up drinking the real thing. There are many grades of moonshine: Spittin Whiskey (you spit it on a camp fire to make fireballs), Fightin Whiskey, Sellin Whiskey, Sippin Whiskey and Courtin Whiskey. Courtin Whiskey is what you take with you to loosen up your potential father in law, when you ask him for his daughter's hand and of course, it was the highest grade of moonshine. Sippin Whiskey and Courtin Whiskey would typically be barrel aged Charter Shine (Bourbon). Something else that you should know. I find that in general Southern Highlanders, Middle Kentuckians other Southerners and PA Dutch have more general knowledge, concerning distilling and especially the distillation of whiskey than people from other parts of the US. That is not to say that there aren't some great distillers in other parts of the US. I think that we have this knowledge because whiskey making is a family tradition for many of us and we have access to basic knowledge that is passed down through generations, going all of the way back to our Scots Irish (Irish Protestant), Scottish, Irish and German ancestors. My ancestors were almost all Scots Irish with a sprinkling of PA Dutch, English and Irish. Most of the American distilling traditions come from us Southerners and the PA Dutch. Personally I would never put down any particular type of spirit as being inferior to any other type. A judge would never judge Vodka against Whiskey. I can say what my preferences are, but that's different. I would rather drink a good sweet mash, or charter moonshine any day, than any vodka ever produced, but that does not mean that I think vodka is inferior to moonshine. It just means that vodka is not my favorite. I love Bourbon, Tennessee Whiskey, Scotch, Irish whiskey, Rum, Sweet Mash Moonshine, Charter Shine and I have even tasted some Sugar Head Shine that was pretty good. I never used to like Gin, but lately I have tasted some American craft Gins that I loved. I really like good Brandy and Snaps. i have tried lots of vodkas and I find some less disagreeable than others, however I judge vodka against vodka not against whiskey or moonshine. How many moonshines have you tried?
  19. Connections on G70 pump

    Wow flojet makes a special g70 assembly with 3/4" barbs for us as well. Our g70 pump is only $379.00
  20. Connections on G70 pump

    Vsaks, Kathy says that the 3/4" barbs are out of stock. We will have them back in stock in about 1 week.
  21. Connections on G70 pump

    vsaks, The hose barbs are interchangeable on the g70. We can sell them with ether the 5/8" or the 3/4", and of course our price is better than TCW.
  22. Anyone have experience w/ Affordable Distillery Equipment LLC??

    Old Spirit Distillery in Oceanside NJ.
  23. Anyone have experience w/ Affordable Distillery Equipment LLC??

    We just finished the 200 gallon ultra Pro Vodka Still in the picture, yesterday. We have 2 of them (twins) going to a distillery in New Jersey next week.
  24. Best place to get an agitator???

    One thing that you guys should keep in mind is that you need a low rpm (less than 100rpm) agitator with large paddles and lots of torque if you are going to be doing grain in mashes. If you need an agitator just email Paul@distillery-equipment.com and we can set you right up. 0
  25. Mash Tun Cooling: Part Deux

    First, you will need to check with the manufacturer to make sure that their vessel will handle the stresses. You could also have a good mechanical engineer take a look at it. We put redundant vacuum relief valves on ours and we have a plumbing design that allows all of the steam to condense before the cold water is added. If you add the cold water into the jacket with steam in the jacket there will be very violent pressure waves that could damage or destroy your vessel. I have a plumbing design and operating instructions that we use for our pro series mash tuns, that are capable of steam heat and cooling in the same jacket. However, I decided a couple of weeks ago that I will only be giving our steam/cooling jacket plumbing design to people that are purchasing our pro series mash tuns. I just don't want the liability. You asked this question: "Our concern is the dramatic temperature drop from about 200F to 50F water. How would I introduce the water without doing damage to my jacket?" Answer this question. Do you do any damage to your vessel when you have 53 F water in your pot and you put 230F steam in the jacket? What if you are using a jacket to crash cool 200F mash and you have 28F glycol in the jacket? What about a 304 stainless HLT with a 304 stainless fire box with jet burner flames at 1200 F on one side and 55 F water on the other side with a stainless vent pipe that is 600 F,and on my HLTs, I run the vent pipe up through the water. Here with this last example we have temp differentials as high as 1,150 F. Always step outside of the box so that you can walk around the problem and look at it in your mind from all angles. Use common sense and logic. I will tell you that if I had a choice between cooling with a steam, jacket or cooling with a tube in tube heat exchanger, I would go with the heat exchanger. Our largest model, like the one in the pictures that are posted earlier in this thread are really heavy duty, and our price is over $1,000 less than our closest competitor.
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