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Silk City Distillers

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Everything posted by Silk City Distillers

  1. High Acid or Low Acid?

    Interesting stuff, I'd love to do more work with apples. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5253989/
  2. Anyone have experience w/ Affordable Distillery Equipment LLC??

    600 gallons on electric? Hope you have 480v service.
  3. Bourbon Mash and Malt (DP)

    Yeah we were using malt barley, malt rye, and malt wheat in our 4-grain mashbill initially. We shifted to unmalted rye when we were able to secure a local grower for us.
  4. Bourbon Mash and Malt (DP)

    You aren't missing anything, with unmalted primary grains, even a very high 250 DP distillers malt is going to be low at 5%. Mashing that low will lead to very low conversion and low yield, and exogenous enzyme would likely be required for full conversion. You can mix both techniques, there are other reasons for adjunct malt beside enzyme contribution (flavor, nutrition, etc).
  5. 100% Flaked Grain Mash

    First - your enzymes are a bit mixed up, second your temps are mixed up. Your yield on this is probably very poor. Bioglucanase GP is a Beta-Glucanase Enzyme - this is to break down the sticky glucans common in Rye and Wheat (not very common in Barley and Corn). You'll want to use your Bioglucanase FIRST, at about 110-120F. Amylo 300 is a Glucoamylase. You'll want to use this THIRD, add it during cool down, no higher than 130F. You appear to be using no High Temperature Alpha Amylase. You look like you are using enzymes from BSG or similar - so you'll want to ask for Hitempase. This is what you want to use SECOND, on the heat up. Add it cool, it works it's magic as you heat. If you stay below around 200, it will not denature quickly. Keep your pH around 5.2 through the process. If you add additional water, grain, etc - you need to recheck. The purpose here is not to allow your enzymes to accidentally denature if add them and your pH is way off. If you add Amylo 300 to 150F mash, it will probably denature in about 15 minutes. Same thing with the Bioglucanase, too hot at 140, will denature in minutes. Summary: Bioglucanase, 110-125F (at the start of mash) - This will denature during the heat up. High Temp Alpha Amylase - Add it anytime during the heat up, after the beta glucanase. If you do get up to a boil, you can add a second dose of HTAA during the cool down, usually 180F is a safe temp, this way you ensure your enzyme stays active in full dosage. Amylo 300 - BELOW 130F - You do not want this to denature, especially if you are fermenting on the grain - as this will provide additional conversion during the fermentation process. In all cases, if you stick around 5.1-5.2 you should be fine.
  6. Steam Boiler

    Usually, when someone calls it a "steam generator", they are usually trying to disguise the fact that it's a boiler (that probably doesn't meet code/reqs).
  7. 100% Flaked Grain Mash

    You got your enzyme protocol all messed up. I’d type up a suggestion but too painful to do on a phone.
  8. Mash Tun Cooling: Part Deux

    I’m talking single tube in shell.
  9. Mash Tun Cooling: Part Deux

    Tube in tube is widely used in sanitary food production, for years this was nearly the de facto standard for milk cooling.
  10. Mash Tun Cooling: Part Deux

    Surface area of the tube-in-tube is only part of the story, no? I would imagine, coolant flow rate through the shell, coolant temperature, product flow rate through the tube, and product temperature, all need to be known before determining if the surface area of the heat exchanger is sufficient. This is a system problem, not a component problem. Not achieving a low enough product exit temp? Increase cooling flow , decrease product flow until you hit your target. Not to mention that the heat exchanger isn't really determining your flow rate, your chiller/coolant is. My big 2" pump does around 70 gallons a minute, from 145 to 80 that's something like 200 tons needed to cool. 200 tons? I don't care how long that snake is, it ain't gonna swallow if you don't have that cooling capacity. Let's say you only have 2 or 3 tons of cooling capacity, now you are looking at something like 1 gallon per minute of product through the tube, length probably more than sufficient.
  11. Women in distilling

    Women are way better blenders and distillers than men. Just sayin' is all.
  12. California Fires

    Heartbreaking, these photographs are just awful. Hope you guys and gals are safe, prayers go out to you all. http://www.dailymail.co.uk/news/article-4969206/Californians-return-destruction-wildfires-kill-17.html
  13. Looking for GNS made from rice

    Most of us are US manufacturers, pretty sure there are a number of distillers here that could supply you directly.
  14. dephlegmator water temp

    Split product condenser and dephlegmator is easier to operate as changes in power input don't impact the dephlegmator set point. One caveat though, if your coolant is very, very cold, split feed can create a situation where the dephlegmator is a bit more difficult to operate, as very small changes in flow rate can create very large changes in the reflux rate.
  15. Fixatives / Citric Acid

    Citric is a mild antioxidant, so it might offer some protection against oxidation, but that is different from fixatives whose aim is to reduce volatility and slow evaporation of highly volatile aromas.
  16. PP body for spirit transfer pump

    Yep. No matter what you use, you should flush and rinse with water, including hoses. It’s just best practice and will ensure long life with minimal degradation of seals.
  17. TTB Application Consultants - worth the money $$ ??

    Dave Dunbar worth every penny.
  18. EDV 493 - where to buy?

    Lallemand is an awesome yeast and nutrient vendor.
  19. Legality of exporting under aged whiskey

    What are your options for exporting it white?
  20. Potato Vodka

    Would be interested in a flake distributor recommendation as well
  21. Ceiling height

    We’ve got a touch over 20’ as well.
  22. Bottle Filling Calibration

    And that folks, is why you buy Alcodens.
  23. Water Handling Process and Tanks

    What kind of volumes are you talking about here? The amount of floor space and investment in tanks, plumbing, and the overall complexity of operation needs to be considered here.
  24. Marchisio tanks

    You can get these in closed top full drain too, they just cost more. Doesn’t matter who makes them, they are just more complicated to make ... more expensive. We opted for the fixed lid - trash can style - vs the variable cap style - less expensive and easier to use.
  25. Anyone using wine as a flavoring ingredient in a distilled spirit specialty (greater than 2.5%)? Just running through the regs, wine is considered a blending material, and in a distilled spirit specialty may exceed 2.5%. Just wondering what I'm missing.