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Showing content with the highest reputation since 07/18/2018 in all areas

  1. 2 points
    We are going to market soon with a rum that's aged in cab sauv barrels that underwent no aggressive swelling prior to our refill and all the remnants from the previous fill are significantly impacting the flavor profile. It's pretty tasty.
  2. 1 point
    Brandy Peak Distillery in Brookings OR had outdoor wood fired stills which operated from like 1994 until they closed last year. The owners father designed stills for Gallo and had his own company L&A Engineering construct their two wood fired stills. I never saw them in person so I couldn't tell you about them
  3. 1 point
    Montanya Distillers in Colorado has a copper alembic in a gas firebox you may want to look at. I tracked down the fabricator a while back. Could be converted for wood since the firebox is basically a stove. I like your idea and might be interested. I can send pics and the little info i have if you want.
  4. 1 point
    i may be wrong but victoria spirits may have the german built still im thinking of .
  5. 1 point
    I'm writing on behalf Louis Fahrasmane regarding the use of citric versus sulfuric acid for rum production in new American distilleries. The improper selection of acids to acidify a ferment could be the biggest, easiest to resolve quality setback to new rum producers. Fahrasmane is probably the last surviving rum micro biologist to survey and investigate productions at the end of the last golden era. He expressed interest in writing an article on the topic of acid options to help the American industry. I have collected many of his team's papers and have translated quite a few from French on the blog (go to the bibliography at the end): https://www.bostonapothecary.com/thirty-years-of-rum-technology-at-inra/ This is the next great set of rum research that comes after the work of Arroyo. The INRA team even discovered the last great rum yeast that most people are using. My understanding is that many new American rum producers acidify their ferment primarily with citric acid, but also sometimes malic, tartaric, or even lactic acid. This is done instead of sulfuric acid possibly because of safe handling concerns and the learning curves of new distillers. I think this originates in a few contemporary books aimed at home distillers and not commercial distillers, but it would be great to hear some anecdotes. A 1985 paper from Fahrasmane (last missing page here), shows how citric acid modifies yeast metabolism and produces an abundance of ordinary congeners that have to be cut away thus shrinking the hearts fraction and forcing distillation at a higher proof. I think Fahrasmane did more earlier work on this and it was part of his PhD thesis. Fahrasmane would love to know what people are currently practicing and where the ideas came from if they are from specific texts. It would be great to hear production anecdotes of anyone switching from citric to sulfuric acid. I'm hoping to get an informal survey so feel free to start a discussion in thread or reply privately. I'll be translating all the replies to French and sending them to Fahrasmane. If you are currently using sulfuric, but are aware of citric acid anecdotes, feel free to share what you know. I would love help making this article by Louis Fahrasmane a success and hopefully we can encourage him to keep writing articles for the new rum industry.
  6. 1 point
    Just curious, going through that study again, what specifically in the study is leading you to believe that the choice of citric as an organic acid is somehow problematic? The only yeast in the study that's currently relevant, I believe, is 493 (aka EDV493 or Distillamax RM). It's a fairly common rum yeast strain, I actually use it quite a bit, it's absolutely a fuller-flavored yeast strain (higher congeners). However, there aren't really any solid benchmarks, since the rest of the yeasts in the study are not in common use. I can't seem to find any current reference to the INRA 390, which may have been renamed/numbered. Not to mention, the statistical relevance is kind of thin for many of the columns in the two tables I think you are focused on (Tables 4 and 5) - the data seem relatively noisy as well. Looking at the 493 rows as the most relevant, Oura Synthetic Medium + Citric was resulting in a slightly lower congener volume compared to the synthetic reference alone, higher alcohols were slightly higher and short chain fatty acids were slightly lower, but the net difference was marginal at best. Acetic acid production is very tightly correlated to heads cut percentage (ethyl acetate concentration), and 493+Citric was among the lowest total acetic acid production values (Table 5). It's absolutely not so clear cut. Especially in the context of these two excerpts: Propionic Acid production is probably the most important factor in high ester/heavy rums. The propionate esters are a huge factor in the characteristic of rum, with Isobutyl Propionate being identifiable as "rum" by most people. Citric inducing propionic acid production in 493 is a hugely positive factor. The last factor which is material here, is the fact that molasses and cane juice will already contain these acids: The addition of sulfuric acid as a mineral acid catalyst in Fischer esterification is a very, very different thing.
  7. 1 point
    Hello Distilling Community! This is Remington Riehl here, and I handle all client relations for Atlas Barrel. I am sure that I have met up with many of you in person or at least spoken with you over the phone. To clear the air, we are 100% a working cooperage out here in Watertown, MN. I posted a video below from the guys at the factory hard at work today. We are open M-F 7:30-4pm, and welcome anybody who's interested in a free tour of the shop, and an opportunity to link up with our founder while you personally char a barrel yourself! I know that our Owner reached out to you Avonak and came to a delivery agreement. Separately, Red Pine, I've responded to your PM you sent us on our Facebook page directly. And no...we are not tied to the Russian Federation. We are a hard-working bunch of individuals here in middle America, trying to supply a unique cask, made from 100% Minnesota white oak to interested distillers in our community. I've requested to take down a duplicate profile page on Facebook to mitigate confusion. It was created at our companies inception by one of our founder's kids and never managed FYI. This is our current page https://www.facebook.com/atlasbarrel/ Ping me or give me a shout anytime, and I'd be more than happy to chat with you. -Cheers, Remington Client Relationship Manager remington@atlasbarrel.com 612-424-5700 (ext3) http://atlasbarrel.com/ Atlas Barrel Factory 7-26-2018.mp4
  8. 1 point
    I had the same experience. Starting pH starting at ~5.7 then crashing early. So, I add no acid either. I add calcium carbonate to buffer to prevent crashing at the beginning and half way through fermentation. If it crashes, I use calcium hydroxide to raise pH. But I haven't had a problem with pH in the last 4 years using this procedure.
  9. 1 point
    We use about 25% backset and never ever have a need for acidification. If anything, we have issues w/ our ferment bottoming out -- say in the 2.9 range. We use CaOH to raise the pH.
  10. 1 point
    thanks Paul . we raise sled dogs but kim always has a pet red bone coon hound kicking around lol . tim
  11. 1 point
    We are running a 500 gal stripping still build for us by affordable distilling and are pleased with it
  12. 1 point
    If your farmer won't deal with the liquid everyday then you have the wrong farmer.
  13. 1 point
    Our chickens do a great job of eating everything we throw at them
  14. 1 point
    Love it! Can’t wait to find out what you discover. Keep us posted
  15. 1 point
    me too, especially if you have 1.4 million to spend on land
  16. 0 points
    More likely, it is the trials and tribulations of starting up a new operation. But the advice I would give such a new business, is to clearly and publicly communicate the status, and reason for delays, during start up of operations.
  17. 0 points
    This is the 7/29 postcast of Distillery Nation about Karen Hoskin of Montanya Distillers. She is the woman in Trevor's post. They discuss direct heat pot stills. The short of it is that the higher heat of the direct still contributes to caramelization of the wash.* https://www.mastrogiannisdistillery.com/podcast/Montanya/index.html *While I believe the flavor changes I'm not sure it's caramelization. It requires sugar and a well fermented mash shouldn't contain much if any remaining fermentable sugar. Ditto for Maillard reactions. (https://www.morebeer.com/articles/fruit_in_beer)
  18. 0 points
    Pretty sure cutwater is owned by ballast point who was bough by constellation brands. So pretty sure they are self sufficient.
  19. 0 points
    Now that's funny ! It's profile is like the 95% of "Craft Rye" currently on the market .
  20. 0 points
    Hello all. A very neglected thing in the new arm of the distilling industry is analysis. Lately, I'm trying to make my focus developing a pragmatic best bang for the buck distillery laboratory. I'm hoping to learn what people are currently practicing and what they would like to take on next, even if they're only growing from a hydrometer and pH meter upwards. Lots of people are buying big ticket u-tube densitometers before they buy other tools like automatic titrators, but is that a good idea? One of my projects is trying to add pycnometry to my analysis tool set as a stepping stone before a u-tube densitometer. It is no walk in the park, but I'm getting there. The big tool that is looking like the foundation for any distillery lab is Arroyo's birectifier lab still. It can tell us incredible things about spirits and allow us to intimately compare them. As far as time goes, when manually operated it can take 2.5 hours to operate and then perhaps 20 minutes to assess the output. Is that too long for many people's busy schedules? We are hoping with automation to dramatically slash the active time it takes to operate so it can run twice a day unattended. My consulting work is showing that it can significantly shorten product development time and expense for products like gin, paying for itself quite quickly. The birectifier also allows a priceless education in the inner workings of role models and competitors. Is anyone currently using automatic titration? I'm looking at buying a model that is about $3500 from Hanna Instruments. I want to investigate the concept of Δ acidity for working with ferments that have large buffers. This is an idea first brought to my attention by Michel de Miniac in a French paper I translated. The Δ, as opposed to the pH, can imply how many acids beyond the norm of your yeast were created by bacteria. This can either be used to tell when clean spirits go dirty or perhaps when intentionally dirty products like heavy rums become a run away train. Within anyone's current experiences, would that tool pay for itself quickly? or are the learning curves of integrating the equipment another large barrier? Is there any interest in other titrations such as for fusel oil or esters and has anyone priced them out? It is surprising me that ester obsessed people are not investing in counting esters or perhaps I'm just not aware of it. Some analysis such as ester contents seem like it can be woven into marketing. Has anyone tried the exhaustive test which is a low cost rudimentary alternative to titration that works in a variety of scenarios? The Germans developed a variety of organoleptic techniques that seem really useful before shelling out the money for chemical analysis equipment. Is anyone interested in botanical assay? I have the lost Seagram procedures that I haven't done much with. They cost about $3000-$4000 to fully implement (half of that is an analytical balance). The tools required can also help perform a bunch of other tasks such as measuring barrel solid obscuration by the TTB evaporation method. Seagram used two specialty pieces of lab glass and I may start producing one of them (a modern day optimized Clevenger apparatus). Some gins are getting really successful. I'm suspecting the cost to accurately standardize botanical charges has to becoming viable for many. What are the biggest micros performing? I would love to start some discussion here, but if anyone want to discuss very specific things privately, feel free to DM me.
  21. 0 points
    At the risk of inviting a flaming, here is a suggestion from a newbie: modify your existing still to run continuously. 1) You will need a well-functioning column (either plates or packing). Tap into the column 1/3 of the way up for the beer input. Having a flow gauge on the dephegmator coolant is desirable. 2) You need a level control on the "pot" (now the reboiler). A simple overflow with "P-trap" and vent will do. If there is appropriate existing access, great. The reboiler level can be as low as about 15% of the pot capacity. It could be anything higher, so chose a level compatable with your heater. If you must make a siphon, remember you can't siphon a boiling liquid. The siphon tube needs a cooling jacket to prevent vapor lock. If you use incoming beer as the cooling liquid for the siphon, it serves as a pre-heater for the input. Otherwise, use reboiler discharge and a heat exchanger as a beer pre-heater. 3) Install lots of digital thermometers.You want to know reboiler temperature to 0.1C (since this will tell you how much ethanol you are losing in the discharge), input beer temperature, column temperature at the input level, below the dephlegmator, and at the head. 4) Turn down the kilowatts. The reboiler has a much smaller liquid volume than the pot did. It will flash up to operating temperature fast. Once stabilized in a run, it will require about the same power as when the the still was operating as a pot still. 5) The beer input feed needs a positive displacement pump (like a peristaltic pump) with a speed control and flow meter. 6) To operate, run the beer feed pump to bring the reboiler to operating level. Turn off the feed pump. Turn on the dephlegmator cooling flow. Turn on the reboiler power. Allow reflux to fill the plates. Turn down the 'phluger flow and juggle beer inflow rate + power level to maintain desired output ABV (I strip to 85% with my packed column). If reboiler temperature drops, turn down beer flow or turn up power. If output ABV drops, turn down beer flow. A continuous still like this will not separate out the heads. This will need to be done on the spirit run. Production rate will be about the same as when operating as a pot still. However, it heats up faster and this only needs to be done once. The longer you run it, the more the time savings adds up. If you need to take a beak, it will restart rapidly. If the beer is pre-heated by the siphon cooling jacket, it will boil and make percolator noises as it burps its way up to the input. No worries. Like any still, you can't turn your back on it while it is running. After lulling you to sleep with hours at the same settings, it will surprise you. Avak
  22. 0 points
    I suspect that the future of fruit eau-de-vie's and premium fruit liqueurs is extremely bright, but very narrow and exclusive. They are increasingly only going to work for farms with agro tourism programs that can sell pretty much their entire batch capturing the full retail mark up. I bet the opportunities for a lot of regular distillers will just be consulting and equipment lending for the much smaller true farmer-distillers.
  23. 0 points
    Ryan Malkin. Malkinlawfirm.com
  24. 0 points
    Florida Cracker, using back set works well for so many different things especially if those things are going into a barrel. When I see people putting sweet mash corn whiskey into a charred barrel thinking that they are going to get a good Bourbon out, I know for certain that they don't have a clue about what they are doing. I see you have a picture of my cousin Jim Tom for your member picture. Old Jim Tom is a Case (character). I'm from the TN side of the The Great Smoky Mountains but I have a lot of kin on the NC side. We have some new rum still designs with and without thumpers. The price for a 200 gallon with the heating system is less than $10,000.00 if anyone is interested email me paul@distillery-equipment.com http://distillery-equipment.com http://moonshine-still.co http://triclamp.co
  25. 0 points
    Totally agree. I wonder why nobody has mentioned muck pit in this discussion so far? I use an "aged dunder" in my wash and it adds immense flavor. There is plenty of info on this subject as well. I strip my washes and then use a 4 plate StillDragon column still and get all of the rum flavor that I want. The benefit is that I have greater control over what goes into the barrel and it doesn't take 3 generations before it is very drinkable.