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About Dsking416

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  1. Reuse Glass Bottles?

    I have been wondering about this as well at least for locally sold product. I am on a small island as well and shipping is crazy. Has anyone successfully reused painted bottles?
  2. UPC/bar code requirements

    I just sent an email to GS1 directly and will let you know if there is any useful info.
  3. What ever happened to iStill?

    Looks great. I can't wait to use the Next Gen equipment at the next class in Utah.
  4. Mango brandy

    We juiced the mangoes but it still left too much fiber to get an accurate reading. The distillate is amazing I can't wait to do it in 1320 gallon batches with a juicer made specifically for mangoes.
  5. Spiced Rum

    Definitely use separate vessels. I find you can tune the flavor profile of things like cardamom and clove by using a lower proof and then adjusting steep times. For instance cardamom can get tart and tannic if it's too high of a proof or left too long.
  6. Starter Still / Bench Still Suggestions

    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
  7. Mango brandy

    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.
  8. Banana Brandy

    I have not, but the flavors are so pronounced I don't know how they wouldn't.
  9. Mango brandy

    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.
  10. The new istill next gen takes altitude into account. Contact Odin.
  11. Making gin on a copper whisky(ey) pot still?

    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.
  12. Please reach out as you get going, I will be ready to import from the Virgin Islands by then.
  13. Rhum Agricole

    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.
  14. What ever happened to iStill?

    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...
  15. Rhum Agricole

    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.