Search the Community

Showing results for tags 'cleaning'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Terms & Forum Business
    • Terms of Service for ADI Forum Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • General Discussion
    • Speakeasy
  • Producing Product
    • Equipment
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Wanted To Buy
    • Marketplace Archive
  • Career
    • Help Wanted
    • Job Wanted
    • Business Opportunities


  • Community Calendar


There are no results to display.


  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels


  • Articles
    • Forum Integration
    • Frontpage
  • Pages
  • Miscellaneous
    • Databases
    • Templates
    • Media


  • New Features
  • Other

Found 12 results

  1. I've tried making gin on a whisky still and the resulting product has a whisky still taint/flavour/characteristic undertone. The same gin made on a still that's never made whisky, results in a lovely clean gin profile. My question to everyone is: Is it possible to clean sufficiently following a whisky run to remove the whisky flavour characteristics? The reason I'm asking is I'm trying to decide if I'll risk making whisky in my gin still. If I'm not 100% confident I can return the still to a clean state I won't risk it. I don't know anyone with a copper pot still with any experience in making both gin and whisky on the same still. All assistance greatly appreciated. Cheers, Mech.
  2. So I have a question that's probably ridiculous but I'll ask anyways. Do you guys sweep your floors? Now before I'm castrated hear me out. I'm setting up shop in Peru. Which quite possibly is the dustiest place on earth. Now currently we are winding down construction. So yes there is significantly more dirt than is usual. But as I dust i am wearing a dust mask because if I didn't I would be coughing. Now to my question, as I try not to Gag in the cloud of dust, I am cringing at the thought of the amount of possible contaminants and bacteria I'm putting in the air that could and will in the future get in my fermenters. (Closes top fermenters, which I chose knowing Peru is dusty, but still it will get in) So I ask again, do you guys sweep the floor? I'm wondering if mopping twice is a better idea. Please let me know what you guys do and think.
  3. Hi guys, We were wondering what kind of cleaning agents/chemicals everybody is using to get there filling equipment odour free after filling. We would like to fill vodka after we used the filler for gin or whisky. We want a fast and efficient cleaning solution, does someone has a suggestion? Cheers, Pascal
  4. We're using 2" Glidetech Butyl hoses for transferring mash/wash and over time they've become stained from the molasses washes. We use 100% molasses for our rum, and the same type of "film" or "dirt" that is left behind in the fermentation tanks is what seems to be in the hoses as well. We are able to easily clean the fermentation tanks with PBW and a brush ... but not so much the hoses. Anybody have any suggestions as to what chemicals or "pipe cleaner" of sorts that we could run through the hoses to scrub them a bit? Thanks in advance.
  5. I am getting ready to disassemble and deep clean my still. One question I have is what would be the best way to clean my condenser. It doesn't disassemble so I can only fill will a liquid and let it sit for a while before rinsing so what is good to add to water to clean the surface without scrubbing or wiping the surface. The condenser is stainless steel. I have used citric acid to clean (so so) and PBW (okay). Is there anything better?
  6. Hi What is the best method for cleaning the inside of a 100 gallon , bain marie stainless steel pot. Thank You Bernie
  7. Has anyone lacquered their still? I know the do in the UK. What are you thoughts on it and what product did you use?
  8. What do you run through new, from factory, equipment for best cleaning before your first production run? I've heard water vinegar or citric acid mixture, what did you use and how did you do it? Thanks!
  9. We have an old stainless steel jacketed tank we bought some time ago that has some rust in it. We're hoping to use it as the base of a pot still. I've tried Bar Keeper's Friend, and a rust removing gel and both have helped but I still can't remove all the rust. The photo shows the bottom of the pot. First, any other ideas on removing the rust? Second, is it usable? What would happen it we ran it with the rust in it? Thanks, Ron
  10. Never used, brand new CIP cleaning system for high pressure cleans on all your distillery equipment. Also provided is the heat exchanger to heat the solution and water. email for photos at
  11. Curious here, what is the proper way to evacuate a still - post distillation? To my understanding, we are supposed to capture all distillate, but some stills requiring the manway or a pressure release to be drained releasing what could be potentially hazardous vapors right? I don't think I've heard anyone talk about this and haven't came across it anywhere. Also, are people actually checking and recording each batch to verify that their waste distillates are actually below 10%?
  12. What's the best way to neutralize residual botanical aromas after a gin batch? Is there a particular product or compound etc. producers use to effectively clean a still after gin batches?