lokibrew

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About lokibrew

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  1. The folks at Dalkita gave a great presentation at Downslope's Distilling Class. They have a depth of knowledge and experience when it comes to planning and building distilleries.
  2. Interesting thread. I'd like to chime in on a couple of recent points I picked up. Great article in Artisan Spirits this quarter on what Do Good did with their wastewater: Artisan Spirit: Fall 2016: https://issuu.com/artisanspiritmag/docs/artisanspirit_issue016_web/50 My Alumni magazine had an article about a program developing a microbe for micro digester. I think this was the professor: http://www.sonoma.edu/biology/faculty/michael_cohen.html And lastly, there are steam boilers that can run on bagasse, wood chips or pellets to make use of the whole waster stream.
  3. I'm in the same boat. I've been looking at this: http://moonshinedistiller.com/index.php?route=mobile_store/product&fspath=59_65&product_id=268. For a small jacketed boiler with different heads/towers for recipe trials.
  4. Planning out similar solutions to simplifying tuning for dephlegmator outputhe temperature and have been leaning towards a temp/mechanical solution with http://www.mmcontrol.com/Sterlco/temperature-control-valves.php Anyone using these for dephlegmator control??
  5. Where in California?
  6. Check out Downslope Distilling in Colorado. They make a rum, vodka and gin all from the same sugar cane base. It's not a traditional gin, but it's tasty and sells. Mitch also does a great two day class that's a great starter and consults. Not sure how often he'said on here though.
  7. As a consumer, and still working on getting a dsp, I have done a fair amount of research on this. Most re-packagers go out of their way to avoid the topic. The label says as little as legally requires. (High west, tincup, breckenridge). There is another set of distillers that are doing a secondary Barrelling or blending(mosswood, prohibition, St george ) that call it out specifically and successfully. The last type are those that are playing off the recent recognition of MGP to announce that as their source.
  8. Thanks Dan!! I've also found this thread to be very useful for calculating potential alcohol while I work out all the numbers as it explains the underlying carbohydrate calculations.
  9. http://distilling.uberflip.com/i/500499-adi-directory2015-digital-pdf/75?
  10. If your 'barrel' has a sealed lid, you will need a way for the carbon dioxide to escape. This is mostly an issue with beer brewing. Large Brewers just run a tube from the top of their fermenter into a bucket of sanitized water. This is to prevent oxygen, wild yeast, and bacteria from affecting the beer flavored. However, that is beer that you are going to drink directly. Many distilleries and most wineries have open top fermenters and take advantage of the local flora and fauna to add character to the ferment. Bottom line, it's a choice, but if you have a sealed fermenter, the carbon dioxide needs a way out.
  11. http://www.winebusiness.com/classifieds/grapesbulkwine/ is a great resource/ marketplace