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About Dsking416

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  1. You guys should really take a look at the 100 liter iStill NextGen. I am getting one for the exact same reason. http://www.istill.eu/100-2a
  2. Update: The ferment is going great and the yeast is coming back aggressively every time I add more fresh mango juice. Usually just two days between adding juice. I have one more juice session left and no need to inoculate as the yeast is going great and finishing the fermentation overnight every time. I severely under pitched compared to the sugar content and it is still aggressive and vibrantly fermenting while gaining little to no heat during the fermentation.
  3. I have not, but the flavors are so pronounced I don't know how they wouldn't.
  4. So I started fermenting a test batch of Mango Brandy the other day and planned to add more mangos during the fermentation as the rest ripened. I have 400 more... Well it only took one day to ferment. I did the math according to the the expected sugar content of a mango compared to the volume of juice, as I don't have an Anton parr yet. I used k1-v1116 hydrated in go ferm. The SG should have been 1.058. I have a reading of 7% alcohol. The goal was 8%. The question is... I know that the reading is incorrect because it still has sediment in it. Any suggestions? I hope to only inoculate one more time as I will store a large batch in the fridge while waiting for the rest to ripen.
  5. The new istill next gen takes altitude into account. Contact Odin.
  6. You can run vinegar and some heads and continually reuse them to clean the still. Shouldn't need more than that to remove oils from the column or swan neck.
  7. Please reach out as you get going, I will be ready to import from the Virgin Islands by then.
  8. If you are doing a evaporated cane wash just dilute in 120ish degree water to 1.09 SG adjust the ph and add yeast at the appropriate pitch temp and volume. It should fly, You may need to adjust temp as well though as rum likes it hotter than whiskey.
  9. Last summer I went to the Netherlands to see Odin in his natural habitat, I saw them building an iStill2000 NextGen and it is an impressive beast. I went to Utah recently and took a class with Odin and ran an iStill One and an iStill250 both worked flawlessly. In addition to the stills being amazing the spirits New World Distillery is making with them are genius. Agave Spirit, Agave based Vodka (that is amazing), and a Gin that just jumps out at you then finishes nice and clean. If you have time to wonder what happened to iStill...
  10. Technically... If you were making a true Agricole and I'm sure you are trying to, you wouldn't heat or dilute the cane juice at all. You use the natural starting SG and just wait. Personally I heat mine 120F to kill off the local yeast and not high enough to change the flavor. I agree with Odin, I have a bakers yeast sugar cane wash going right now the only thing is it's very slow.
  11. Thank you, thank you, thank, you!!!!!
  12. Stillwagon would you happen to have that EPA info?
  13. Any update on your status?