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About BWFiggins

  • Rank
    Craft Distiller ~ Distillation Engineer ~ Lecturer
  • Birthday 11/11/1969

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    B W Figgins

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  • Gender
  • Location
    Seattle, Walla Walla & Dayton, Washington
  • Interests
    It's about agriculture.
    It's about alchemy.
    It's about time.

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  1. Sorry, Allan, my mailbox was temporarily at its limit because of lots of recent activity. The MobilTherm 43 is still available, and it is yours if you would like to pick it up in DC.
  2. All four of these have found a new home!
  3. Not just any barrels! Each is an 800-liter foudre, or also called a demi-muid. They are made from 1-1/2" thick Limousin oak, the forest closely associated with the Cognac region. They were custom-ordered in 2008 to be built without their heads for the express purpose of being used as mash tub. They were not fitted with valves or a bottom drain because the intention was to fill and evacuate each vessel a using a racking wand, which always drained them completely after a slight tip to one side. A quick rinse with very hot water, and a second evacuation makes them ready to use for the subsequent batch. If you request it, the stock bungholes can be threaded to 1.5" NPT to accept a TC fitting, upon which you can install a racking cane and butterfly valve, but the point of an open-top fermenter is access from the top. As is commonly known, fermentations in contact with wood do not only have an esoteric appeal, they produce better flavors and aromas over stainless steel because of the presence of wood tannins. Additionally, the same is true if used for fruit mashes. Each could be fitted with a drum dolly having a one-ton capacity, if mobility is desired. They have always been used in stationary mode at two distilleries so far in their lifetime. Lots of life left in these beauties! Thank you for your interest, and all the very best, Rusty
  4. Four open-top, 800-liter (211 gallons), French-oak mash tuns from Tonnellerie Rousseau are now available. Have been used successfully for many malt and grain mashes, but they have been replaced with larger fermenters. These are clean, water-tight and ready to be put to work in your mash house. A full 1.5 inches thick with heavily galvanized hoops! $3200.00 for all four, or 1000.00 per piece. Ships from Dayton, Washington 99328. Thoroughly shrink-wrapped and palletized prior to shipment. Call 'The Proof Prof,' Rusty Figgins, and reserve these handsome mash vessels today! 206.497.7554
  5. A distillery client in the DC area has approximately 100 gallons of MobilTherm 43 thermal transfer fluid. This product is the finest grade of purified mineral oil with a very high flash point. Requires recirculation equipment to optimize its superior thermal transfer qualities within kettle jackets on steam or bain-marie distillation equipment: $1000.00 takes all; shipped from ZIP code 20002.
  6. Great restoration, Connor, and pick up the phone and call for some straight talk about fine brandy anytime!
  7. Please list location so that a buyer can be realistic about shipping costs.
  8. Use a foam inhibitor of any kind, watch your heat and practice, practice, practice. Be diligent, and strain every nerve to be the very best at your new craft!
  9. Thank you kindly for the generous praise! SIPS Class 15 commences on 3/23/2015 for a full week, with a full roster of attendees, and even more educational content!
  10. Try looking into the NovaTwist closure, available exclusively through Vintner's Global Resource. If the bottle accepts a Stelvin screw cap, the NovaTwist will fit, but the threads will be concealed. It actually looks like a capsule that covers a bar-top stopper: Vintners Global Resource - Bottle Closures - Screw Caps Until recently, Knob Creek bourbon had a screw cap that they concealed under wax. You could do that also, I suppose.
  11. Yes, and there are people like me who teach a class on the very subject!
  12. Hi Ryan, You need a digital density meter, or desitometer. Contact Jay Skovbjerg at Anton-Paar ( ), and ask him about the Anton Paar DMA 35. I own one and I like its speed, accuracy and reliability. Have a look at these: Tell Jay that Rusty sent you, and he might be able to give you the trade show discount, especially if you'll be attending the ADI conference!
  13. The natural taste of ethyl alcohol from soft white winter wheat, along with additions of citric acid and sugar could somewhat resemble the taste of blueberry to more than just a few! Grey Goose does claim, however, that nothing except water is added post-distillation. Perhaps the sensation is from minerals in the dilution water? You would have to subject a sample to gas chromatography if you fancy being a vodka sleuth. If Grey Goose is not your preference, go with a different brand! Many fine vodka brands of high purity exist at less cost. The range of composition has been growing for many years!
  14. Additions of citric acid and sugar to what is labelled as vodka has been allowed in the US since 1956, with the ceiling of citric acid levels rising significantly forty years later. The former ATF made a ruling in 1997 for products labelled vodka in the US which permitted an addition of up to 1 g/L (1000 ppm, or 1% v/v) of citric acid in its production. 200 mg/L (200 ppm, or 0.2% v/v) of sugar had been allowable as an addition since 1956. The ruling is shown at this link: Ruling 97-1 How's that for "....without distinctive character, aroma or taste" as the standard of identity for vodka?