Dsking416

You could also lose alcohol to heads and tails. If your fermentation tem is too low it will make lots of tails. You wouldn't bother to collect them but it is technically alcohol and all analog measurement methods account for all types of alcohol. I've had many clients from the wine, beer or cider industry not understand that most of the alcohol they make comes through as tails to us. I've even seen as low as 10% yield because the "Fermentation Scientist" wouldn't let it ferment warm enough. Also, definitely adjust the pH before and during. Minutely, but keep the yeast comfortable.

Is this column... Still available?

I know of a few of the US iStill customers that are supplying pure ethenol for the creation of hand sanitizer. The beauty of the iStill is once it's calibrated you can essentially print 96.5%.

Is this still available?

Well, that escalated quickly...

Do you have photos?

Amaro By Brad Thomas Larson

Keep the pH above 4.0 but below 4.5, filter as much fiber as possible. Single distill to as low of an ABV as your as your equipment will let you while still getting nice separation. That's my $0.02

I feel like it's a measurement error or continuation of the enzymatic conversion. Some enzymes are still active as low as 70f.

I have never had to adjust down as molasses doesn't have any natural buffer and will crash within 2 days if you don't catch it. I usually dose Calcium Carbonate at 12 and 24 hours to hold at 4.0 then it finishes at 3.8 in 72 hours. My school of thought is the lower the pH the more the flavors of the substrate carry through into the distillate and the opposite is true of high 5.0 to 5.5 pH.

What is the heat source?

Well, I know you already distilled this but since the two plate stills are designed specifically for fruit brandy I would say that is the answer. The plates function as tails traps and the fruity flavors are in the early part of the run and the earthy flavors are in the later part so for eau de vie the choice has been made for you.

200 liters is just under 53 gallons actually.

Check out libdib.com

Check out libdib.com

iStill has a mini now. 6 liters if that helps otherwise there is the manual 100 liter.

My $0.02 is continuous stills are great. If you own a pot still as it is, then the solution is to add fermentation capacity and a continuous still that will output enough low wines in one go to fill the 2500 liter still you have. This way you get the pot still flavor you are looking for in your final product. As stated, that's my $0.02

The 1.2 is factoring for the additional heads and tails you lose in Vodka production.

Chlorine evaporates, check out this article. https://sciencing.com/remove-chlorine-from-water-4516999.html

You will want aerate the add anti foaming agent before distilling and kegged beer.

The real reason to use organic sources in my opinion is so that when you distill your spirits you aren't just condensing the pesticides that came on your substrate. They can travel through the still and some evaporate at similar temperatures. Use a Mass spec to test for contamination.

Contact Odin of iStill.

Check out the new iStill line.

Check out the NextGen iStill equipment. https://www.youtube.com/user/OdiniStill

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?