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Showing results for tags 'wash'.
Found 6 results
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Sooo...knowing that Black Strap (feed) molasses can have issues that complicate fermentation, I was wondering if it could added as a flavoring to a cane wash? Ferment the wash, then add the B S Molasses before the striping run? I know I have seen it mentioned on here somewhere. Point being, if it's the added flavor profile I'm trying to achieve, why wouldn't this work? I know it seems like cheating, but there are many roads that lead to Rome. Just wondering if this is one of them :0) Thanks!
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My systems are all electric, so separation is a must. At the moment, I have a way to separate via a press, but the press requires a hiccup in the process flow while it is filled/pressed/emptied. I would love to have a Russell Finex machine, but 20k (as I hear they cost) is not a doable number right now. I know Dehner started a thread about a version of this that he is designing, but does anyone know of a secondary market for equipment like this? Are there any other manufacturers making something like this for a lower price? Alternatively, for those unable to distill on grain, how are you separating solids from your wash? Any input appreciated. ( )
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Interesting. Thanks for your insight. They definitely do a fair bunch of high grav beers. What does distilling a hopped beer do? Not sure if I've ever tasted that.
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I am fairly new to the distilling industry although I have been well versed in the consumption end for many years. I have been distilling for about a year and a half and one thing I have not seen much information on is pot temperature. I would like to get some views on how quickly you bring your wash up to temperature, what temperature, and what you hold it at or let it slowly increase as product plays out. I know the still has a lot to do with this and whether you are using a jacketed pot with steam or oil v/s electric or gas heat. I thought a thread on this would be useful to explore what people are doing. Thanks in advance for your insights.
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Trying to decide if distilling wash or grain-in seems better to me. As I see it, distilling grain-in with a with grist the consistency of flour will give you the highest yield. Thought here is that the cell walls of the grain are completely broken down, you are not lautering so almost no sugar is left behind in the mash tun. As far as grain usage this is very efficient, other than disposal because unless you buy a centrifuge you are pretty much going to have to put this down the drain. Is there a taste change here compared to lautering? Thinking in brewing that you don't want you wort to exceed 170-175 Fahrenheit because the husks start giving off tannins and make your wort bitter, is this an issue as you are distilling grain-in? Obviously your pot is going to exceed 175 in your distillation run. Does this result in at least somewhat more bitter or grassy white dog? From the lautering point of view, I like that the spent grains are more easily disposed of...farmer, composter, etc. The city here will allow the stillage down the drain and this is what I see all local distillers doing using grain-in distillation, I just don't like the environmental waste issue here for something that has value...to someone else at least. From the sensory perspective, has anyone tried both using wash and grain-in that would care to comment on perceived or measured (GC or the like) differences in the distillate? Is the yield difference after fermentation around 5-10% higher for grain-in small particle size? One more thing, for someone trying to start on a budget and do the mash cook in there still (assuming grain-in), any big downsides beyond the obvious of tying up your still to do this? I know that there are some posts dealing with some of these questions already, but I love any input people are willing to provide. Thanks and cheers, Jeff
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I've just stated researching the vodka distillation process and am familiar with basic distillation but was wanting to learn a bit more in depth on how it works. According to wiki ( Vodka may be distilled from any starch- or sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn,rye or wheat.) Now after finding a chart covering many of these things http://en.wikipedia.org/wiki/Wheat#Commercial_use (Half way down the page)It states that most of them have little or no sugar content. So in conclusion I've come to the assumption that the sugar needed to produce alcohol actually comes from the carbohydrate component.Is this correct?Can someone please help me thanks.
