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PeteB last won the day on March 22

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About PeteB

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    Tasmania, Australia
  • Interests
    Distilling, plough to bottle
    Professional Sand and Ice Sculptor
    repairing water mills
    Making biodiesel

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  1. gauging

    Hi Will, you have returned, I have missed your gems of wisdom. Would you mind writing out an example of the math for hitting the right proof when batching a liqueur? Thanks Pete
  2. I filmed this close-up through the sight glass, of a well setup grain bed on a lauter screen in my Son's brewery. See the small particles working their way through channels between the larger chunks of barley, they eventually get trapped after re-circulating several times. A very fine filter bed is gradually formed then the rest of the clear wort allowed to drain off. The grain bed is then sparged (rinsed) with hot water to wash out the last of the sugars. If too much vacuum is pulled on the bottom outlet the grain bed can collapse and the channels between the grains get squashed shut and filtration stops. Too fine a grind will not lauter well because the channels between the grains are too small
  3. I don't use it any more for rye. It was very messy and took up too much space in my small mash room. Grain solids fed to my sheep without further processing. It needed pressing somehow to get more liquid out. Next experiment is to take some mash to local winery and put through their belt press, once they have finished current harvest. I still use the vibroscreen to separate fermented apricots and cherries to keep solids and especially pips out of the still. Does a fantastic job for that.
  4. I finally worked out how to post the video of my vibroscreen (I hope) For my process it still left too much liquid in the solids. I was trying to salvage as much liquid as I could because this was pre fermentation
  5. That is amazing how many barrels you can fit in that small space. I watched for about 1 minute and saw 6 roll in and they hardly took up any room
  6. Please explain "ethanol blockage" You did try a couple of posts back but it doesn't satisfy my scientific curiosity.
  7. gauging

    Meerkat who wrote Alcodens is a regular contributor to this forum. He is working on a calculator for that problem. My suggestion for the moment is to record by mass exactly what you add, then add, then add until you get the correct proof. Next time you make a similar batch you should be very close first time.
  8. The manually operated lift forks are great in a small space. I have one similar to the link above. Also good for lifting drums to syphon out.
  9. Taste and nose the spirit regularly. Get the cubes/chips out when you think it has enough. Time taken will vary with temperature, variations in temperature and even air pressure to a small extent. If you think it has become over oaked then add some spirit. If you have some spirit that has been off the still for some time that would be better as spirit does mellow even without oak. Also if you are trying to rapid age I suggest you take a much larger heads cut. Those highly volatile compounds you remove are similar to the "angels share" that barrels lose over time. ie. the angels share is mostly volatiles you don't want, they get the trash.
  10. It was black oily droplets floating on the surface that really put me off. The smell and taste of that was nasty. Not the bitter almond smell that is associated with cyanide but it could have been hidden under the other smell. Have run more batches since then and all good when no pips in the still.
  11. Fork lift as above. Syphon over top of your raised tank or hose on tank valve. If you don't have a motorised fork or are short of room, a cheap option is hand operated one. See photo attached. Cheapest option is a bucket and funnel
  12. Agree There are 2 tubes, usually the hot vapor spirals downwards through the inner tube and cold water travelling up through the outside, but they can be with hot vapor in outside tube and cooling water inside.
  13. Thanks 3d0g. I will have to have a discussion with the distillery that told me not to get grain sparging too hot. I have a couple of video's on my phone of grain separation. When I work out how to reduce the size I will post.. One is through the window of a lauter tun, the other is of my vibroscreen.
  14. You mean they boil grain, not at clear wort stage? I assume some Germans like that tannin flavor in their beers, I know I like it in my tea, but I have been told the Scots do not like it in their whisky.
  15. Dehner is quite correct, with a more powerful pump as you suggested you could easily do some serious damage. From the photo's I guess your screen has a diameter of about 5 feet, that is 2,800 square inches. A very good pump could pull a negative 12 PSI, that is about 34,000 pounds pushing down on that screen. It will collapse. Also there is 34,000 pounds pushing up on the bottom of your nice, thin bottomed, Latina tank and it will crumple like a piece of aluminum foil. (please post photos when you collapse the tank)