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Showing results for tags 'Kothe'.
Found 10 results
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Hi Everyone, We have a 1000L Kothe still we just hooked up. A local brewery gave us a wash and we ran our first ever batch through the still. We're still learning our equipment and I wanted to reach out to the forum to get some help with some of the issues we're having. 1) Dephlegmator - When the guys from Koval came to set up the still, they said we wanted to run our dephlegmator at around 77C. This has proven very difficult. The dephlegmator is cooled by the water that exits the condenser - the condenser temp is controlled by a thermostatic valve on the ingoing cooling water. As the distillation progresses, the temp of the dephlegmator will increase and the ABV in the parrot will drop significantly (seemingly way before it was supposed to). We had to then increase our cooling to compensate, long story short the temp and our ABV ended up being all over the place for most of the distillation. Has anyone else run into this? Since other factors play a role in the dephlegmator temp (vapor temp, volume of vapor) do you think it would be a good idea to get the dephlegmator on it's own, separate control system that can self regulate the temp of the dephlegmator itself? Also, is it a good thing that the dephlegmator temp increases as the distillation continues? Will this allow for compounds with a lower vapor pressure and higher BP which could add valuable flavor components to make it through into the tail end of the hearts? 2) The plates - What effect have you all found in terms of adjusting the liquid level in the plates? I have in my notes from when the Koval guys came here is that having the plates more closed (high liquid level) gives higher separation (cleaner distillate) that having them all the way down. Is this because it forces all of the steam to condense when it hits that plate? Wouldn't having the plates more open force more liquid to drain back into the previous plates and into the still and also have a purifying effect? What effect to do see in ABV off the parrot with the plates? Effect on the flavor? Difference in upper plates vs lower plates? Any recommended ways to run it? Thanks everyone, hopefully I can repay the favor with some needed info for you one day! ADKdistiller
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Hi Guys, I'm in the process of setting up a distillery (in the UK - business plan stage) where I want to follow the American practice of making vodka, gin and whiskey from scratch, using a friend's farm - grain, and fruit based ultimately. Budget is super tight. I've met with a distributor for Kothe stills who's trying to steer me away from a twin column 16+ plate system and more towards the K900N, using 3-6 (latter recommended) bubblecaps and an automated system. They doing this 1. To save me money, and 2. Because they claim it's not possible to hit 96.4% ABV on any of these stills, whether it's 6 caps or 16. It's also considered thst a lot of the twin-column still purchasers buy it more for show, than functional ability. Question: Fine, I can't produce an EU standard vodka at 96% but does anyone use a K900N to make vodka, what is your experience like in doing so, and how does the product taste? Do you filter afterwards? I want to avoid filtration. What is your process - double/triple run? Many thanks, M
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140 Liter Pot-Column Kothe Still for Sale Price: $12,500 (Buyer handles shipping) All serious offers considered. Contact info@dutchsspirits.com or 518-398-1022
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Over the last two years, I’ve brought our concept to reality - - and we are a turnkey operation. To date, I (plus a few friends and family) have invested over $1M and 25 months of effort to create Los Angeles’ first combination distillery and brewery. Three others exist in the state (Bay Area and San Diego); all are successful. Currently, I’m seeking someone passionate about craft distilling / brewing who will help shape the business and brand. That person has to have unwavering perseverance, tenacity, and a level demeanor to interface with customers and accounts. We have already done the time consuming work of getting a physical location, legal authorization, and licensing (federal and state). We need help branding and bringing new products to market. We are looking to move quickly. If you’d be interested in discussing it further and becoming a part of it, please shoot me an email to discuss this opportunity. Link to photos This is not a solicitation to buy shares in our company. We are seeking interested parties to hear more about opportunities in distilling. Solicitations will only be made privately to qualified investors.
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We are looking for a second still to increase our production capacity. Is anyone upgrading to a larger system and maybe thinking about selling their smaller capacity still? We currently have a Carl still, made in Germany, that we like very much. Any German made still would be our first choice, but willing to look at other manufacturers as well. Doesn't have to be huge - will consider anything ranging from 150 liter to 1000 liter charge. Any leads will be much appreciated! Contact me if at 650-283-4721, or ulli@hmbdistillery.com Thank you! -
Our trusty 400 Litre (100 gallon) Kothe Still is for sale. It is low-pressure and steam jacketed. We purchased the still in 2013 and have replaced it with a larger still. The still is available today. The specifications are: 400 Litre Kothe Pot/Column (no agitator, used as a spirit still only) Column has 4 bubble cap trays with dephlegmator at the top of the column Condensor sits atop an insulated tank for holding hot water pumped through the 4 sections of the column and pot CIP (clean in place) pump Custom aluminum stands lift pot and hot water tank 6" above ground for superior condensate return pumping to the boiler feedwater tank and cleaning underneath the still $70,000 in St. Paul, MN. Call Bob at (651) 300-9328; or email: 5oclock@11wells.com.
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We have a 250 Liter Kothe Electric Still for sale (No Boiler Required). We purchased the still in late 2010 and have recently upgraded to a larger version. It is available for purchase today. Here is what is included: 250 Liter Pot with 3/4 HP agitator (agitator was replaced in 2013) Column on top has 3 bubble trays and a dephlegmator Side Condenser is wrapped decoratively in copper Under the condenser is an insulated tank for storing hot water which can be used in conjunction with the provided pump for CIP Spray wand in the pot and spray balls in all the bubble trays 3 - 15KW heating elements (wired for 208V 3PH power) Electric Thermostatic control panel that can lock in the temperature to a tenth of 1 degree F $55,000 FOB Columbus, Ohio. We will break down and palletize for shipment upon request or available for local pickup, Call Dave @ 614-357-1896 with questions or email at dave@watersheddistillery.com Picture (the still on the left is what we are selling) http://drinkupcolumbus.com/wp-content/uploads/2012/07/watershed-distillery.jpg
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Hi Everyone, We have a 1000L Kothe still we just hooked up. A local brewery gave us a wash and we ran our first ever batch through the still. We're still learning our equipment and I wanted to reach out to the forum to get some help with some of the issues we're having. 1) Dephlegmator - When the guys from Koval came to set up the still, they said we wanted to run our dephlegmator at around 77C. This has proven very difficult. The dephlegmator is cooled by the water that exits the condenser - the condenser temp is controlled by a thermostatic valve on the ingoing cooling water. As the distillation progresses, the temp of the dephlegmator will increase and the ABV in the parrot will drop significantly (seemingly way before it was supposed to). We had to then increase our cooling to compensate, long story short the temp and our ABV ended up being all over the place for most of the distillation. Has anyone else run into this? Since other factors play a role in the dephlegmator temp (vapor temp, volume of vapor) do you think it would be a good idea to get the dephlegmator on it's own, separate control system that can self regulate the temp of the dephlegmator itself? Also, is it a good thing that the dephlegmator temp increases as the distillation continues? Will this allow for compounds with a lower vapor pressure and higher BP which could add valuable flavor components to make it through into the tail end of the hearts? 2) The plates - What effect have you all found in terms of adjusting the liquid level in the plates? I have in my notes from when the Koval guys came here is that having the plates more closed (high liquid level) gives higher separation (cleaner distillate) that having them all the way down. Is this because it forces all of the steam to condense when it hits that plate? Wouldn't having the plates more open force more liquid to drain back into the previous plates and into the still and also have a purifying effect? What effect to do see in ABV off the parrot with the plates? Effect on the flavor? Difference in upper plates vs lower plates? Any recommended ways to run it? Thanks everyone, hopefully I can repay the favor with some needed info for you one day! ADKdistiller
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THE STILL IS NOW SOLD. Thank you for your interest. We are upgrading to a larger still, and with our limited space, must replace the still we are currently using. It is a wonderful still, and we've built our business on it thus far! Details: Still is in EXCELLENT condition (nearly new), less than 3 years old 240VAC single phase heated electric water bath (60kW) Electrically controlled via digital temperature controller (provided) 100 gallon pot capacity 3 bubblecap column on top of pot, included sightglasses Illuminated pot and sightglass 4" ball valve discharge pipe Safety features provided (pressure relief, collapse valve, steam check, etc.) Dephlegmator with fine-tune control for maximum distillate control taste/proof Condenser included, with cooling water collection tank CIP system and pump included Agitator motor included Photos available at www.catoctincreek.com. Detailed photos available upon request. Will be available in 3-6 mos depending on delivery of our new equipment. We will provide installation help at your facility. Buyer must arrange transport, FOB Purcellville, VA. Serious inquiries only! Please phone 540-751-8404 and ask for Scott. Or email scott@catoctincreek.com. THE STILL IS NOW SOLD. Thank you for your interest.
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Kothe Distilling Technologies Fall 2011 Workshop Koval Distillery in Chicago is proud to host Kothe Distilling Technologies' three-day fall workshop from October 14th to 16th. The course covers both basic and advanced distilling techniques and the legal and business aspects of starting a distillery. It is not only tailored to prospective distillers, but also is of great benefit to liquor industry professionals who want to improve their knowledge of the craft distilling movement, understand the process of distilling, and hone their skills in tasting distilled spirits. During the workshop, participants will learn the entire process of starting a distillery from fruit selection, mashing, distillation, and packaging, to the legal and business aspects relevant to North America, including the federal Tax and Trade Bureau, certification and label approvals, location requirements, and state regulations. Students will also receive hands-on distilling experience on a custom Kothe still at Koval Distillery. A sensory seminar during the workshop will teach various sensory aspects of different types of alcohol, including eaux de vie, vodkas, whiskeys, grappas and liqueurs. Participants will sample many different products and learn to identify positive as well as negative aspects of distillates. Hosts Robert Birnecker and Sonat Birnecker Hart, founders of the award-winning Koval Distillery and the manufacturer's representatives for Kothe in the United States, will be giving personal insights into the practice of distilling and starting a distillery, and other lecturers will speak on their areas of expertise. The workshop will take place from Friday, October 14, through Sunday, October 16, at Koval Distillery at 5121 N. Ravenswood Ave., in Chicago, Illinois. Cost is $799. Please visit http://www.kothe-dis...ducts/workshops for more information and to sign up for the course.
