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Showing content with the highest reputation since 08/18/2017 in all areas

  1. 6 points
    To sum this thread up: If you are a brewer, winery or distillery you need to do the following to be craft. Grow your own trees Cut them down yourself Make your own barrels Buy raw land Zone raw land into farm Turn raw land into farm Plow, plant, and harvest seeds by hand Mill them grains by hand with a mortar and pestle Mash them in a butter churn Ferment them using your own harvested and selected yeast. Build your equipment yourself using steel and copper from your own environmentally friendly mines and steel factorys. Distill them using only power from solar panels, wind turbines, or geothermal systems which you built yourself from parts sourced only from other craft renewable energy manufacturers. Use proofing water which you made yourself from only naturally occurring hydrogen and oxygen. Again, sourced from equipment you made yourself. Blow your own glass using silica which you also mined and refined yourself Each label must be hand painted on the bottle by nobody else other than the distiller themself Each cork must be made from your own cork farm, and it must be completely renewable The tamper seal must be made from biodegradable materials which, you guessed it, is also made completely on site. You must self distribute using a bicycle with no more than 10 speeds/gears (>10 speeds makes you a corporate pig) and sell only to mom-and-pop stores. You must be on site for each bottle that is sold by the select liquor stores so that you can explain to each customer how you are completely transparent. When that customer has died of boredom from your story (because they just wanted to buy a bottle of vodka) you must be a paul bearer in their funeral to show that you are comitted to a lifelong relationship with every customer. If you stray from any of the above bullets then YOU ARE NOT CRAFT and are basically lying to your customers and a complete scam artist who is only out there to deceive customers and make a buck.
  2. 2 points
    You should use Organic ingredients since they produce a far superior spirit.
  3. 2 points
    Waaahhh Mom, it's really hard. Do I have to really do it if I can scam the customer instead? Please don't make me? I've got an idea, lets encourage Amazon to apply for their DSP and then the totes can be shipped right to their warehouse where they can add the drops of flavor and ship it direct. They can brand it "One Click Craft". Lets just eliminate the middle man all together : You !
  4. 2 points
    I have a dream that one day we can strike the word "infection" from the distilling vocabulary. We love mixed bacterial fermentation, and routinely use at least a half dozen strains of non-yeast microbes in fermentation. Even the brewing community has begun to embrace mixed-culture fermentation in a big way. Yesterday's infection is today's purposeful inoculation. Keep in mind that a whiskey wash that doesn't go through a boil post saccharification is going to be absolutely loaded with a plethora of non-yeast bacteria that will flourish during fermentation, especially protracted duration fermentation. Fermenting in open top tanks? Fermenting in wooden fermenters? This is all about cultivating non-yeast microbes. As interesting as different yeast strains are, bacteria are 10x so. Indigenous yeast and bacteria are part of the terroir that defines a product. Operate long enough, and it's likely that your distillery develops it's own unique profile of house strains, which have become dominant in the environment, both yeast and bacteria. I'm not saying to operate in a unsanitary way, or to eschew sanitizers and GMP, there are plenty of bugs to be avoided at all costs. I am saying that this is the next frontier in craft distilling, and we need to stop worrying and learn to love the funk.
  5. 2 points
    Bloom is caused by repetitive condensation formation and evaporation on the inside of the bottles. Generally this happens on a daily basis when the climate is cold at night and warm during the day and there is moisture in the air. It usually takes 3-6 months of this happening before the white crystallization becomes apparent. If bottles must be stored for longer than 3-6 months, then they should always be stored in a temperature or humidity controlled warehouse. Generally either temperature or humidity control will work. Both are not necessary.
  6. 2 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.
  7. 2 points
    And that folks, is why you buy Alcodens.
  8. 2 points
    Recommend going back to the still. With the vodka, run it again, this is easy, all 24 plates. If the intention for your rum is white, you can redistill as well, but only run through your short column (4). In both cases, your focus is going to be on the tail cut. This is entirely based on your comment of visible clouding, which you should not be seeing. This is making me think that carbon will *not* be efficient here, as you'll quickly overwhelm the adsorption capacity, and waste a lot of carbon to get where you are wanting to go. Chill filtration, there's not a whole lot out there for the craft market, most I've seen have cobbled together their own systems out of jacket tanks, freezer chests, plate and frame filters, etc. As far as something turnkey you can just ring up and order? I've never seen one. I'd love to see something work with a smaller 10" Code-7 style filter housing, as opposed to trying to run a smaller volume of spirit through a gigantic plate and frame, losing 25% of my spirit volume in the process.
  9. 2 points
    You know what, all of you have over stepped the line. I would never call someone else a "scammer" or "scam". I am a very much real person, and very much upset. I know I post all over the place on ADI, deal with it, and stop crying. But you know what it is the the best way in the world to get my name out there, and it is free as compared to other advertising that I do. I know it is annoying but I bet everyone has heard of me and that is what I'm going for. I am in the line of work to never shut my still down, keeping the still on is how we all make our money, isn't it? I think ADI is a great place to meet and help out people all the time. I have made several stills for people I have met via ADI forums. Not to mention all the hours I have spent on the phone using my own time helping people out with there problems. For those I have helped out you know how I help. Let me give you some facts. 2 years ago in Iowa my Distillery "Dehner Distillery llc" was 2nd from the last in production and sales. Only selling about 200 cases (9L each) a year. Now because I added more products, and do contract distilling, private labeling and other distilling stuff, I will be #1 in Iowa by the end of the year, if I am not all ready! I am moving to a building that is about 10 times bigger than the one I am in currently. NOW, in a month alone I make a little over 1700 proof gallons of rum (and it is getting ready to just about double), 1060 proof gallons of vodka, and about 650 proof gallons of 151p. To be honest I probably make more rum than anyone in a 1000 miles radius of me. I send product all over the United States. All of you that posted about me being a scam should apologize. If not so be it. Anyone have any problems call anytime! 515-559-4879 Take Care: Joseph Dehner
  10. 2 points
    I assume you are referring to general distillery trade waste, not from the sinks and bathrooms. We operate in a rural area also and initially we had to truck all our trade waste off for external disposal, at great cost. We now treat the waste on-site. No septic, or air assisted bio-cycle system will cope with distillery trade waste for three reasons; The pH is way too low THE BOD is too high (typical of boiled waste) The amount of residual alcohol is often too high in 'small' distilleries (we often dump our stillage at 2% residual alcohol, as its too expensive to strip-out the remainder) We established an on-site treatment system FOR THE TRADE WASTE ONLY (all sink and bathroom effluent is treated in a standard AWT septic system) comprising of three 10kl concrete tanks. The waste is transfered on a batch basis from one to the other, and then finally sprayed out onto rural pastures. The tanks work as follows; Tank 1 takes the raw waste, and holds until we have about 10kl, we then pH adjust to 7.2 with Calcium Carbonate. Residual chlorine is resolved with H2O2. BOD is measured, as well as copper, lead and N2 levels (local EPA requirement). Calcium Carbonate dissolves very slowly so we need to recirculate this tank for about 24 hours Tank 2 has a pump over aeration system that fixes the BOD and dissolved O2 levels, this again takes about 24 hours of circulation. Bentonite is added in the last hour of aeration just before transfer to tank 3. Tank 3 is the settling tank, we settle the sludge for 24 hours, the clear water is then fed by pump to an open field for irrigation. The sludge is drained monthly, and dumped onto open compost mounds. This system has been working flawlessly for 2 years and has proved very cheap to operate.
  11. 1 point
    I believe the folks at TCW make one but dont know the model number
  12. 1 point
    I use mostly 15-gallon barrels but have filled as little as 5-gallons in a barrel. The head space has proven not to be any problem at all.....
  13. 1 point
    To that question, the answer is no. Nefarious people are going to do nefarious things. There will always be risk. Whether it's someone stealing a recipe or someone imitating it there will always be a risk that someone has something almost exactly like yours. You can though check out the background of the company/people and contact any customers they have. And honestly the harder part of the business is not the product, it's marketing and getting people to buy your product. There's plenty of rebubblers that don't care about the product and only care about selling. Just because a couple of your buddies like what you make doesn't mean you'll be a success and just because they hate it doesn't mean you'll fail either.
  14. 1 point
    This is an absurd conversation hell-bent on trolling instead of actually helping the distilling community. Imho, it doesn’t matter what your non-medically-educated opinion is of someone else’s medical condition, perceived or otherwise. Keep it positive or keep it quiet. Go organic or stick with dent, i won’t tell you which to choose. It seems this thread wasn’t started to further education or to actually make a point, but to belittle others (in this case our beloved customers) for their opinions and desires. Do better fellas, I’ll try to do the same.
  15. 1 point
    Hookers and blow! Party like its the 80's again.
  16. 1 point
    If you haven't been on Boston Apothecary lately do yourself a favor and go there. He's translating a bunch of old rum papers. Tons of great information & research. https://www.bostonapothecary.com
  17. 1 point
    a p-trap is helpful, but there needs to be sufficient height separating the column bottoms, P-trap and fluid level of the boiler. otherwise you wont have enough head for gravity to do its thing and overcome the micro pressures in the kettle. 12" of height difference between kettle fluid levels and the bottom of your column only gives you a gravity/pressure difference of 0.375 PSI. this is well within the range of pressures you can build in the kettle, even with an open vapor path. Many of the newcomers to the equipment market are using 12" or less height difference, realistically 24" or more would be ideal, but then height becomes a concern. throw in Dual columns, and your troubles double. individual plate flooding is another issue, it can either be bad plate design, or a combination of running too much heat and too much reflux, in which case back off on the heat, back off on dephlegmater flow and you will have the same results out of your parrot with fewer column flooding problems.
  18. 1 point
    Beautiful space by the way, The Chapel of Our Lady of Perpetual Buzz.
  19. 1 point
    Typical Chillers as used in Breweries etc. are generally not considered " closed loop " but rather " open loop " because the return well is vented and at atmospheric pressure. If your piping is not too far fetched air eliminators are not needed on this type of system. Check valves and anti backflow sytems are mainly to prevent loss of glycol from overflow back to the return well when the system loop pump is shut down. This is generally only ever an issue if you have a lot of vertical rise coming away from your chiller and it is volume dependent relative to the piping that must equalize. All kinds of people run glycol in PVC successfully, but I do not advise it for distillation as its possible for the temperatures on the return line to exceed the limit of that type of pipe. Its is possible to run straight glycol without a secondary glycol to water HX system if the chiller and return well are upsized. There are both advantages and disadvantages to both types of system.
  20. 1 point
    First, you will need to check with the manufacturer to make sure that their vessel will handle the stresses. You could also have a good mechanical engineer take a look at it. We put redundant vacuum relief valves on ours and we have a plumbing design that allows all of the steam to condense before the cold water is added. If you add the cold water into the jacket with steam in the jacket there will be very violent pressure waves that could damage or destroy your vessel. I have a plumbing design and operating instructions that we use for our pro series mash tuns, that are capable of steam heat and cooling in the same jacket. However, I decided a couple of weeks ago that I will only be giving our steam/cooling jacket plumbing design to people that are purchasing our pro series mash tuns. I just don't want the liability. You asked this question: "Our concern is the dramatic temperature drop from about 200F to 50F water. How would I introduce the water without doing damage to my jacket?" Answer this question. Do you do any damage to your vessel when you have 53 F water in your pot and you put 230F steam in the jacket? What if you are using a jacket to crash cool 200F mash and you have 28F glycol in the jacket? What about a 304 stainless HLT with a 304 stainless fire box with jet burner flames at 1200 F on one side and 55 F water on the other side with a stainless vent pipe that is 600 F,and on my HLTs, I run the vent pipe up through the water. Here with this last example we have temp differentials as high as 1,150 F. Always step outside of the box so that you can walk around the problem and look at it in your mind from all angles. Use common sense and logic. I will tell you that if I had a choice between cooling with a steam, jacket or cooling with a tube in tube heat exchanger, I would go with the heat exchanger. Our largest model, like the one in the pictures that are posted earlier in this thread are really heavy duty, and our price is over $1,000 less than our closest competitor.
  21. 1 point
    Lose all the walls you can! Mass space will be more important than segregating things. Start with a three bay sink, so you won't have to change it. I see molasses, so rum? Good would be turning a molasses ferment in three days. Your fermentation tanks should be at least six times your still capacity. How often do you want to distill and how fast can you turn a ferment?
  22. 1 point
    Kinnek lets you reach a bunch of suppliers and ability to compare prices. Has been fairly eye opening for me
  23. 1 point
    You could consider buying a canary, and if he starts whistling off key, you would know it's time to open the window
  24. 1 point
    I'm throwing money at the screen - are you getting it?
  25. 1 point
    The more I post, the faster I move up the ladder from "newbie" to "Master Distillerator"
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