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Showing content with the highest reputation since 09/19/2018 in all areas

  1. 1 point
    When attempting to use a Danforth valve on a Vodka column be aware that they come in two basic styles. One is a complete closure, and the second is with a small constant flow hole which always allows some water through, even when completely closed. I think the idea is that the small hole type will always allow some water flow, and not permit a condenser to run "dry" by too tight of a setting. That's fine for a condenser, but it is problematic with a defleg because even the "small" amount that is constantly flowing , may be more that you need (depending on water temp) and will huff the vodka in the top of the defleg. If your condenser huffs even with a water control valve completely shut, check to see if it has some constant minimum rate and if so you can reduce that with an in-line (pre Danforth valve) needle valve. It took a lot to win 2 gold medals with our Vodka made from Grapes, but we did it with one of Paul's columns ! There truly is a life outside of Re-bubbled NGS. !
  2. 1 point
    Just spit out my coffee laughing so hard! Clearly they haven't heard of or were too lazy to back purge.
  3. 1 point
    Are you sure that is not listed backwards? If the 1 liter bottle is larger and heavier than the 750ml bottle (I would suspect), then I would expect 1) more cases of 750ml per pallet, and 2) 1 liter case to weigh more than 750 ml (12.69 versus 10.19 lbs).
  4. 1 point
    indyspirits, how much botanicals do you use? 40g per liter or per US gallon? 40g/l would be too much, 30g-32g/l about the max. Heads cut <1% of boiler content, in fact I normally take around 0,5%. Total alcohol that ends up in the bottle is 90% of what I started with, I stop collecting hearts when what comes out of the still is at 45% ABV / 90proof. Bottled at 42% ABV / 84 proof, no problems with clouding. Lots of taste. Question: is there a possibility that you just distill too fast, and therefor get too much smearing? I sometimes did...
  5. 1 point
    Jeff, Under a given set of conditions, there is an optimum cooking temperature and time to obtain the best quality of distillate and the best alcohol yield. I believe the question you have is about cooking small grains at high temperatures. There are a lot of ways to prepare grains for fermentation, but the simple goal of cooking is to gelatinize the starch granules, to make them available for hydrolysis by enzymes to convert to fermentable sugars but the complicated goal is to efficiently obtain proper gelatinization of starch, properly free up amino acids the yeast require, convert to fermentable sugars, reduce contamination and obtain a flavor extraction from the grains. The infusion mashing process we use, (simply cooking small grains at lower & proper temperatures), here at Wilderness Trail is designed around maximizing flavor first, energy second and time third. You do not have to boil your grains up to 210F and you certainly do not want to cook any of your small grains (wheat, rye, barley, malted barley, etc) in that range, again you can but it will not be the highest quality distillate you can obtain in the end if you do that. You can cook corn to 210F and it doesn't do much more than waste energy cooking it that high, part of the high heat is to sterilize the grains of bacteria and you take care of that around 190F and you only need to cook corn around 190F-185F for proper gelatinization, we cook our corn at 190F, it saves energy from going higher, we convert all of the available sugars and sterilize our grains, that is why you do it. For wheat the actual gelatinization range is 136F-146F but we start adding our wheat around 155-160F. For Rye the actual range is 135F-158F and we add and cook our Rye no higher than 160F for good reasons. Our Malted barley never goes in higher than 145F to preserve the enzymatic activity and to keep the grains intact. Think of it this way, gelatinization is like popping popcorn under water, its a dramatic change in the grains composition.. and throw in some smaller ductile grains like wheat or rye and you blow them apart under the same conditions as well as a lot of protein you don't want to break down. The reasons you do not cook grains beyond their proper gelatinization range is more about flavor than yield because if it is too rigorous, thermal decomposition of grain components will cause objectionable popcorn phenolic odors, yield is more impacted by poor grains, under cooking, poor conversion and yeast conditions. By using the infusion mashing process for small grains, you keep the branched chain amino acids and proteins in place with the grains that the yeast will use to properly make a flavorful result. If you boil your small grains, you are creating unbranched chain amino acids, degrading proteins and frankly blowing apart the flavor you are trying to extract. Small grains also get scorched very easy and there are Maillard effects that create all kinds of new chemicals from the high heat of small grains you don't want, plus why would you, the process doesn't require it. The yeast take these unbranched chain and Maillard effect's and turns them into higher alcohols (fusels) and other chemicals that alter the flavor and result of the beer & distillate. In short summary for our whiskeys, we cook our corn to 190F and hold that for 40 minutes, we cool to 160F by adding some water additions of the overall mashbill and add our wheat or Rye and hold that for 30 minutes, we add more water additions to get to 145F which is when we add our Malted Barley which rest for 30 minutes. We add the rest of our water additions for our ferm set and the chiller takes it down to 90F. We send that to our fermenters, which are set to hold at 85F for three day beer and 78F for 4-5 day beer. By shortening the initial cook of the total water, your initial cook is thicker, for us that is around 18 beer gallons and that allows you to use less energy to heat up the initial cook and reserve the rest of the water for cooling capacity as well as when you add your grains you are also using that to help cool your mash down. For example I mentioned we add our wheat at 160F but after the grains are added the temperature drops to around 150F+ and rest out to a little above 145F. We primarily make a wheated Bourbon but we also make a Rye Whiskey, which again even though the Rye will be the majority of grains, we still cook our smaller amount of Corn up to 190F and then cool it down to 160F before adding the majority of the mashbill of Rye. Infusion mashing is scientifically proven to offer a more flavorful distillate and smoother distillate, mainly for the reasons listed above. Shane Baker Co-Founder, Master Distiller Wilderness Trail Distillery
  6. 0 points
    Hi Adam the surging you are experiencing I think may be caused by the condenser. the style of condenser you have needs a fairly high flow rate to cool properly, so you are most likely having very cold water hitting very hot vapor, this will create a vacuum/pressure cycle that while similar to "chuffing" has a much longer cycle time as for solutions,turn down your water flow to the condenser till it stops, your distillate will probably come out hot if left like this, but turn the cooling water up slowly till you find a point of equilibrium between surging and warm distillate. On a larger system suffering from this same issue, a vacuum break can be added to the top of condenser. one other more costly option would be to swap out your condenser for a more efficient inverted flow multi tube condenser, if you are not recirculating your cooling water, this will save you a lot of water down the drain.
  7. 0 points
    We are thrilled to announce that our mobile app is now available for download in the Google Play and Apple App stores! https://itunes.apple.com/us/app/microfinder-by-microshiner/id1384291726?ls=1&amp;mt=8 https://play.google.com/store/apps/details?id=com.microshiner With the MicroFinder app from MicroShiner, users can find nearby micro-distilleries based on their current location, find reviews, hours of operation, and directions, and save their favorites to their profile using the My Bar function. Users can also search our database of craft spirits by spirit type, rating, and price, rate spirits themselves, save their favorites to My Bar, and order spirits online where available. We couldn't be more excited to be providing this valuable tool for discovering craft spirits and creating this new route to market. Please contact us with any questions at growth@microshiner.com
  8. 0 points
    I have a Genio 250. Pro: Makes a great vodka. Inexpensive. Con: doesn't seem like the company is interested in updating the firmware, there's a lot to be desired with it. Run times are longer than they state on the website. In it's factory form it will use ridiculous amounts of water each day. Automated heads cut is basically garbage from my experience, I do it manually. Would I buy one again? If I was on the same budget as before, yes. Today? Probably not.
  9. 0 points
    I know this is a pretty old feed, but I just thought I'd add a few observations. I've done a decent amount of grape wine distillation for local wineries who plan to use their distillate in port-style wines. They usually give me their wine that isn't suitable for straight-up drinking as wine, i.e. poor quality wine. I have found that the reason it is defined as "poor quality" greatly affects the quality of the distillate. If it is simply boring wine or is long past it's maturity peak or has oxidized, these can yield rather tasty distillates. However, if they are truly "spoiled" wines that have gone far down the road towards vinegar or have major brettanomyces influence, don't bother distilling them. Even with my best distilling efforts, the distillate is awful with low yield, and in the vinegar cases the acetic acid trashes the copper of the still, stripping off a ton of copper and coloring the distillate blue. I now taste test the wines customers bring to me for distillation to avoid the headaches caused by truly "spoiled" wines in my still.
  10. 0 points
    we use blackstrap and we heat to 200F, dilute, mix, and settle/clarify while covered and cooling, then rack and pitch 24 hours later. Here are samples taken right after thorough mixing and set for 24 hours... The one on the left had the molasses heated to 200 before adding water, the one on the right was only heated to 160, and you can see the growth, which takes the pH to 3.0 in days, kills the yeast, and causes a green distillate
  11. 0 points
    You've got the best in Beacon Commodities : https://www.beaconcommodities.com/
  12. 0 points
    Visitors from China! We'll make some gin together in the coming days! Regards, Odin.
  13. 0 points
    With Ezra's being acquired and the resulting hiatus, Binny's and Ace's Independent are the two largest online retailers still fulfilling to large portions of the US. There are numerous other smaller operations, depending on what market you are seeking to target. Once you have found one, please let us know so we can add it to your cart in our app (if you're on it). If you need some help, drop us a line. https://www.microshiner.com/download-mobile-app
  14. 0 points
    You could check out Big Fish (bfspirits.com) for retail sales in Illinois as well as Libdib.com for sales to license holders in NY and CA.
  15. 0 points
    As requested I have attached pics of the mod we made to our Mori filler so that we can fine tune the fill height better than the standard setup allows. This filler works great for us now that we have it dialed in and have staff that know how to use it properly.
  16. 0 points
    Probably going to be strung up for even suggesting this, but in doing a bunch of work with 100% malted and unmalted rye - I find the flavor profile of enzyme converted unmalted rye to be far superior to malt rye. Granted, there is a huge difference in the location and grower of the base grain, and that may be a big factor, but the difference is not subtle. To me, unmalted grains come across smoother, more subtle, the rye is substantially less peppery and assertive. For years I bought into the common thought that malt was far superior to unmalt+enzyme in every single way, no question... But is it really? Fire away.
  17. 0 points
    Received my Atlas barrels. They were definitely late but they did come and appear to be in good condition. Hopefully they clear their backlog soon. Cheers, Jeff
  18. 0 points
    We've actually done both on and off the grain for bourbon and rye whiskey. Yield and unaged profile were indistinguishable as far as I could tell, haven't yet pulled samples to see if they age different. We have a Meura bladder filter, which lets us press pretty much any mash bill dry. There are advantages to being attached to a brewery.
  19. 0 points
    Content marketing is the new way of doing things, and it is important for craft to plant its flag in this new landscape. Already established brands like Grey Goose are partnering with media outlets such as Tastemade to create branded series that connect with audiences on their own terms. It is a trend that cannot be ignored. But how are small craft labels going to compete with massive marketing budgets from the likes of Bacardi? How will you be able to cut through the noise? That is where a platform like MicroShiner comes in. MicroShiner is a content marketplace dedicated solely to craft brands. We are working to build a platform that puts craft on an equal footing. A channel that is accessible to craft labels, where they do not have to compete with huge advertising spends, but still provides a readily available platform for sharing their message. We know many craft producers are already making their own branded content. That’s great, but if everyone does it, what happens to the attention of the craft consumer? Is it aggregated, or diluted? Now imagine if instead we had a single channel filled with that same content, where a consumer can go to find a vast amount of content about craft that leaves them inspired to become a part of this growing movement. The network effect of such an approach, leveraging your collective content in a synergistic manner to everyone’s benefit, bringing craft consumers together in one place, magnifies the return on your marketing dollar immensely. Because you're not competing with each other. You are all competing against the conglomerates. At MicroShiner, we understand the demands on your resources. Hey, we’re a craft brand too! But we also understand the power of community. And we’ve done the math. For a brand that is only distributed in 2 states, putting money into promoting itself on a global platform doesn’t make sense. Except that it does. Because right now, the quickest way to increase your sales is to increase awareness about craft itself. This is what MicroShiner is working to do. Our first and overriding goal is to get people to ask for craft and local spirits every time they make a purchase. Right now, craft’s share of the spirits market is only a few percent. But if we can get just twice as many people asking for local or craft spirits when they are at the bar or bottle shop, your sales will nearly double. Which is why investing money in content marketing that is aimed at improving awareness of craft spirits is absolutely the highest and best use of your marketing budget outside of your immediate area. We want to see you succeed, and we're here to help make that happen. So let’s make a craft content marketing platform together. A place people can tune into to celebrate the values that are craft, a place free from the noise, a place where being small is an advantage, not a liability.
  20. 0 points
    Well fellas, I figured out the problem and wanted to run a batch successfully before posting on here. After checking everything suggested... I rechecked my enzymes and have apparently been using beta-glucanase as my beta-amylase since the last order (when the problem started). I usually order a high-temp alpha, beta, and beta glucanase. I apparently ordered 2 beta glucanase containers and never second guessed it. I put them in the usual places in the cooler and have been grabbing them like usual, not looking at the actual containers. I was even placing the beta glucanase in the cup labeled betaamylase...a small oversight, but an incredibly frustrating and expense learning lesson. I'm glad that the problem is easily solved...but incredibly disappointed in my oversight. I've successfully fermented 2 batches since realizing the issue, all ferment fully and taste great. I appreciate everyone's suggestions and help along the way. Best.
  21. 0 points
    Myself and a couple others haven't had the best results (very low conversion) with Specialty, but each of us were using wheat. I've been very happy with using Novozymes.
  22. 0 points
    Hey all, To clarify, our Rye is a 100% rye whiskey, no corn....so some of this may not be as helpful if your recipe contains corn. Our enzymes and their optimal usage: Laminex C2K, 140F, 4.5 pH (during heat up) *Note, added to base water at 65F, prior to grain introduction. Amylex 4T, 178F, 5.8 pH (during heat up) Diazyme SSF2, 149F, 4.5 pH (during cool down) More on our choice of enzymes from the manufacturer website. http://www.danisco.com/product-range/food-enzymes/brewing-enzymes/laminexr/ Cheers, McKee
  23. 0 points
    All good stuff what Scott just said. We also found that you have to be fairly consistent with updates to keep people's interest. I call it "feeding the monster". You have to keep putting interesting and diverse posts up on FB almost daily to grow an interest. There is a fine line between posting enough and too much. I have seen a few unsubscribes which is probably people saying, "enough already." But my subscribes outnumber my unsubscribes over ten to one.
  24. 0 points
    I agree with the importance of usernames/vanity IDs for an effective Facebook fan page. We've begun posting our FB address on most anything we print or handout including our business cards. Having an address that is "slash-something" makes it easy to tell people how to get to your page directly without counting on them to search and look and hopefully find you. Asking "Are you guys on facebook?" is also usually a question that results in "yea!" and a good ice breaker to start a conversation about your brand and products. I've learned a couple things about effective facebook techniques over the past months, and one important technique is simplicity when asking/expecting/needing participation from the fans. Participation includes finding your fan page in the first place, and a username is definitely a first step. Another example, we've done a couple contests where fans can enter to win a tshirt by liking and or commenting on the post. If the fan likes and comments they are entered twice for the drawing. Liking requires clicking. Commenting requires clicking, and typing anything, then clicking again. Likes usually out number comments by 2 to 1, sometimes more. Here's facebook's guide on how to create a username for your fan page. http://www.facebook.com/note.php?note_id=91106469821 -Scott
  25. 0 points
    We are at: http://www.facebook.com/SmoothAmbler For those of you with over 100 fans on facebook, you can get a vanity URL so that its just www.facebook.com/yourfacebookpagename* .....makes it easy for fans and for spreading the word.