Jump to content


Popular Content

Showing content with the highest reputation since 08/26/2018 in all areas

  1. 4 points
  2. 4 points
    The presentation I put together on continuous column distillation is focused on a comparison of the efficiency of batch distillation versus continuous distillation. The discussion on the science of single pass continuous distillation (finished spirits) including the separation of heads / hearts / tails is a much deeper discussion that my ppt only briefly touches on. The file is to big to upload here if any one would like to see it send me an email Distillerynow@gmail.com and Ill send you the presentation
  3. 3 points
    The issue about turning elements on sequentially over time is in reference to a demand meter. Depending on your service, once you hit your "maximum daily demand" which I believe is over a 15 minute period, you will thereafter be charged that "demand" every day for the rest of your operational life. However your cost per KW will be lower, billed on top of that flat demand charge. As for remote start up, perhaps you could run a feed back loop program to your iPad that is lying beside you in bed, that also activates a remote wire clipped to your nuts. Then when your still starts at the distillery you will simutaneosly gets zapped in the nuts to force you to get up to protect your investment. All of course at a lower cost per KWH.
  4. 2 points
    You have asked a question that I have thought about writing a book to answer. Having started a few small businesses in my life, this has proven to be the most complex. There are endless details and problems to solve, and there is a very small community available to help (although most in the community are very generous in giving advice, etc.). Investor capture work is worth a chapter of two. Start very early in your business plan process and you will spend a lot of time with little results... but those results are generally more valuable as initial capital is the hardest to come by. However, it will also be more costly capital as you will need to give away more ownership to attract the investor at that point (all you have are ideas on paper without any proof you can actually execute on a plan). There are three types of investors: 1 - those that know you and like you and want to help you. 2 - Those that want to play a role in the business. 3 - Those that will only invest based on anticipated probability of a certain level of ROI. #1 should be your first target early. One idea there is to come up with an offering but include a convertible shareholder note vehicle. Let's say Uncle Joe likes you and wants to help. He has a bit of savings he isn't afraid of losing, and more that he would invest if he has some security behind it. One idea is to have Uncle Joe buy-in with some, and then maybe does a convertible note for some of the equipment where he holds title to the equipment. The payments for the equipment can be deferred, but interests accumulates. At some date in the future the principle and interest would be payable to Joe, or he can chose to convert some or all of it to shares in the business. If the business is not doing well, then Joe can take his equipment and sell it to at least partially recover his losses. However if the business is doing well, it can secure a loan to pay off what Joe is owned, and use the equipment for collateral, or Joe can convert all or some of what he is owed into ownership shares. #2 is a partner. Be careful. It is like getting married without the benefit of sleeping together. #3 is the hard one. Be careful here too. Read about Balcones. Better to push this off into the future when you are open and have some proof of concept that you can pour and sell. Note that if you are not an attorney, and you will have investors, you will need to hire an attorney. I will not tell you how much I have spent on attorneys because it makes me cry. The sequencing of steps will look like a mess, and there are many irreconcilable conflicts that you just have to deal with. For example, my building official wanted county health department sign off before he issued the C of O and the county health department wanted the C of O before they would do any inspection. You just have to negotiate your way to some successful conclusion. You will need an address and floor-plan and list of equipment before you can get TTB approval and state approval. I know of one distillery where the owner leased a very small facility to store all his equipment and supplies he was going to use for his final address, and used that smaller address to get his TTB and state approval for his DSP, and then did some DSP-to-DSP transfers of spirit in barrels that aged in this small warehouse space while he worked on finding and building his final space. He submitted and was approved for the changes, and when he finally opened he had 4-year old whiskey to sell on day one. Very smart! That was not me. The very first thing you need is a fully fleshed out business plan. This is very important as it contains all the big picture thinking that answers a lot of the questions for what steps are needed and in what sequence. You need to put a number of hours into just sitting down and thinking and writing it down. You need to think about how big of an operation and how much you think you can sell, and capture all the money in and money out flows in projected financial reports. I have a 6-year cash flow spreadsheet backed by all the assumptions about costs of good sold and sales that updates everything when I make a change. That way I can play with the assumptions as I develop a better confidence and understanding in how the business will operate. Frankly, you should never talk to any investor without having done this first. I will open this next month. It has been over 4 years since I first sat down to start writing the plan, and three years since I started paying for things related to this business. I will have my first sales revenue in July 2019. My last bit of advice.... making beer is a lot easier and quicker.
  5. 2 points
    Totally don't understand. If you are clogging a straight-through HX, it means your pump can't build sufficient pressure to pump against the back pressure of the tubing. There are zero occlusions in a straight-through flow path to cause any kind of blockage, build up, or otherwise. So how on earth does a more restrictive setup result in less chance of clogging? Especially one that now includes obvious inclusions. You'd face significantly more head pressure with a 4 tube design, because it's more restrictive to flow. Your maximum solids size now becomes the inner diameter of the smaller tube. If I bought a 4 tube design and one tube clogged, so that I needed to break it down to clean it, I'd ask for my money back, because that's garbage design.
  6. 2 points
    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
  7. 1 point
    This is a great discussion, really provides excellent overview of pros/cons and underlying process of a vacuum distillation for spirit production! Kudos to @Silk City Distillers and @Southernhighlander for taking the time to do so...
  8. 1 point
    check out the folks at High Proof Creative. They do fantastic original marketing work
  9. 1 point
    Ok I was just joking around, but that’s just crazy. I use alcohol sometimes when cooking chicken, but not the other way around. I need to try this.
  10. 1 point
  11. 1 point
    Actually, I did report this to the FBI, as should everyone else who was ripped off, so they take it seriously coming from multiple companies. From what I keep being told is that the chances of anyone getting their money back (even with a win in the court), is likely never going to happen. So the way I see it, if the FBI does their investigation and sees the total fraud that was purposely done, maybe at least these Corson brothers will pay a price in another way. They stole a lot of money from us, so I don't feel sad for them one bit.
  12. 1 point
    We have a pair of 2" Viking Duralobe positive displacement pumps. Pretty much all of the stainless PD lobe pumps work in the same way, even if the lobe styles/shapes are different.
  13. 1 point
    If you are interested in tube in shell, check for used dairy equipment. I see them on auction sites often.
  14. 1 point
  15. 1 point
    Huffy: This is easy. Go into your PonL DSP record (not the entity record). Click on the record info tab to be the following menu: Click on tyhe supporting documents and attachment link. It brings you to a screen that shows all the documents that you submitted and that TTB has approved. Look for the following document (I omit the left hand columns). Click on the link it the column to the left of that. It will download the approved application. Save it, print it, and send it to the DSP from which you want to obtain spirits. Hope this helps.
  16. 1 point
    Yeah @Aux Arc answered for me. If you are just starting to get into a rhythm and don't have a regular production schedule, using backset/stillage in your mash is a little bit of a challenge, since you need to keep it around. The spent wash from the pot, after distillation - separated from the spent grain. You shouldn't need pH stabilizer, adjust using your acid of choice along with the backset. Question 3 - Anything malted goes in on the way down, at 150-152f. These grains will easily gel at those temperatures, and that temp range will preserve enzyme function. Glad to see you worked through the challenges, keep truckin.
  17. 1 point
    I’m well aware of there attempts to deceive other potential victims. As this is why I felt it was necessary to share my experience in hopes that others would not have to go through what we have gone through. This kind of thing destroys good peoples dreams. Btw they have found funding to advertise through google also. Wish they were spending my money on the equipment I payed for. 😕
  18. 1 point
    If you are talking about control areas, then chain link won't do it. You must have a fire resistant wall that would contain any fire to that room for a specific period of time. Is your goal to avoid an H-3 classification?
  19. 1 point
    Just so there is no confusion. Everyone is correct that you want your paddles pushing mash downwards and they are correct about everything they said concerning agitators in liquid washes however these particular agitators in the videos will not work well for what you are doing with corn. In fact they would be a nightmare for you. They are great for liquid washes but not for 2 lbs per gallon corn mashes for several obvious reasons.
  20. 1 point
    I do not know of a case for differentiation of the equipment as you have described. We are living in an age where localities and all governments in fact have gotten out of hand, and are getting more so as time goes on. What I might suggest is to get your entire steam and condensate piping schematic drawn up and have a Steam System Engineer sign off on it, and possibly ask your local troublemakers if they will accept this before hand. The other thing is we are also in an age where expertise on these type of systems is disappearing except in larger industrial applications where it still has to be present. This unforunately makes this kind of install double dangerous. As an example, I am likely the only one in this town that has any working knowedge or experience with running Steam Boilers. NONE of the HVACR or Local Plumbing Mechanical outfits are learned and they avoid dealing with it. The ones that are hacking on hydronic systems are dangerous. Spirax Sarco may have some resources for you if you make contact with them. Everything is stacked against the small operator across the board. Not just in this trade. Also if you get on some of the online Engineering Forums, you may be able to find an old school Engineer who can help you. If you are anywhere near Utah, you can visit our operation if you are interested in particulars. There is a wide variance of safety margins out in the real world. I have visited a larger scale running Distillery that was an Engineering nightmare. We attempted to make this small one as safe as possible.
  21. 1 point
    In the future I would use more premalt or add enzymes around 130 degrees before heating to 212. The gelled corn means starches weren’t converted into sugar. Learned this when I forgot to add enzymes as a premalt for a 100% corn whiskey and had to shovel out about 100 pounds of corn jelly from the bottom of a cooker.
  22. 1 point
    That's your first bottom plate that's flooding. The sight glass below that (first sight glass at the bottom of the column) does not have a plate behind it. Next time you do a run call us again and Mike will see if he can help balance the columns better so that the bottom plate in the 2nd column does not flood. However, as long as the flooding does not go higher it's not an issue that will keep you from running or maintaining the proof that you want.
  23. 1 point
    The liquid flow to the trays can only come from the dephlegs. With moderate heat on the still pot, open the water to the condenser and second dephleg. I would close the water to the 1st dephleg and get the trays in the second column loaded first. The aim is to get the 2nd column on total reflux to start with, but have water open to the condenser in case the vapor load is too much for the 2nd dephleg. At this stage the 1st column and dephleg is just a pipe to get the vapor to the 2nd column. Once you see that you have the trays in the second column loaded and bubbling then you can bring the 1st column on line. Open the water to the 1st dephleg a bit to start the liquid flow to the trays in column 1, and maybe a bit more heat to the still, and get the trays in this column loaded. If this causes the trays in the second column to run dry you have too much water on the 1st dephleg (or not enough heat in the still). Run the unit like this on total reflux with all the trays loaded for a while to get a feel for what is happening, and then you can gradually decrease the cooling water flow to the dephlegs so that some product goes over to the main condenser. Its hard to summarize all this in a few words. I am sure that a chat with Mike will give you a chance to ask the questions that are difficult here.
  24. 1 point
    Have the same setup. Generally use the large valve during heat up, and close it down, just using the small valve during a spirit run.
  25. 1 point
    You bother to check the dates on this thread? Ima check back in four years see if your opportunity is available.
  26. 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).
  27. 0 points
    Hello! Hotel Tango Artisan Distillery is the first combat-disabled veteran owned distillery in the US. We offer a robust lineup of craft spirits and liqueurs, serving 5 states throughout the US, as well as being the premier provider of spirits to the US Military. This is our production/distilling group operating this account, looking to get more involved in the community, share knowledge, and hopefully locate proper homes for some of the equipment we'll be sure to outgrow as we expand! If you're in Indianapolis, or just passing through, reach out! Come say hi, take a quick tour of our distillery, and maybe even come swap some product!
  28. 0 points
    Brewcraft USA is where I get mine from. https://shop.brewcraftusa.com/
  29. 0 points
    I am sure they have a great show there. But seems crazy to pay that much. How much can one person absorb in that short of time, 6 days is long but it has taken years to get where I'm at today. Plus not every one is going to have the same distillery, or set up. For that price it should be tailor made just for you. Just sayin. You could pay me $6250 and follow me around for 2 weeks. 😁
  30. 0 points
    @Rum @Southernhighlander guys thank you for speaking up. . @SpiritProf please do not take this the wrong way. We are not trying to attack you. Corson stills are dangerous and alot of people in this industry are young to the game. With inexperience many folks do not know the difference between a safe still and a ticking time bomb (corson). Feel free to continue to try to sell your still but lets be honest here about the quality of the built.
  31. 0 points
    We’ve had far more people ask us about coming in and having a more hands-on experience - that they would pay for - than people coming in to ask about buying a barrel of whiskey. I take that back, they ask, but are often surprised at the price.
  32. 0 points
    *********************** UPDATE *********************** Well, I feel i should update all as you have helped us so much in dialing in our system. We did our second mash yesterday after correcting issues on our mash tun. Both upper and lower jackets are now plumbed for steam. The upper jacket is plumbed for steam and cooling water the lower only for steam. We changed the direction of our agitators to push downward and not upward. At first i was disappointed with the boiler guy as i was not there for the addition of steam to upper jacket; he used 1/2" steam lines. We tested with water and brought water from 70°F to boiling in about an hour and 20 minutes. The lower jacket he installed with 3/4 and 1 inch piping. Does not seem to be an issue. Our mash yesterday heated fast and we did a good cook. Per Tom Lenerz ( A special Thank you) from https://www.wollersheim.com/distillery/ who helped us scale our recipe to target a 1.065 mash which would yield a potential 8.58% ABV. We hit this right on the nose. Unlike the many mashes literally near a thousand i have done at commercial breweries, there is no comparison. this is an all day effort. Our system is designed to do 10-12% ABV mashes i would like to target 10% going foward so will have to figure how to scale to that. Anyway we had no issues with heat, no rubbery ring of corn only thing cooling through the jacket took a bit of time but not outrageous by any means. Natural Gas steam is the way to go hands down. The 20bbl brew houses i have brewed at using electric or direct fire on a cold day like yesterday would have been a 2 day event. I still have not changed my presure / air vents i sent request above to Paul i think he missed it. But, the ones i got functioned as designed and were not an issue Again Thank you all for your help , we had a great mash day George Shire Distilling Co.
  33. 0 points
    Terrible thing. This lawyer is a piece of work too. I cannot fathom why the counsel for a client facing a "possible" bankruptcy would solicit more money from customers. Perhaps it's worth asking your lawyer about standards of ethics for the ID bar assn. to see if this kind of thing passes muster.
  34. 0 points
    did you happen to try http://www.washingtondistillersguild.org/ ?
  35. 0 points
    Do not rinse with soap. Best way to rinse, clean and sanitize your bottles it to rinse with ethanol. The flojet pumps from TCW are fantastic for this
  36. 0 points
    Hoochware is another option to consider. We've been using it since day 1 and couldn't imagine being in this business without it!
  37. 0 points
    our jacketed baine marie has to have the air bled off every time we use it to get the max out of the jacket , seems when the jacket cools the vapour break sucks in air and needs to be bled off .
  38. 0 points
    Just posted a comment to not restrict the type, size or shape of a barrel.
  39. 0 points
    Really happy I got to see and taste that operation when you guys were using these. Love to have one for brandy production, but direct fire would send my fire marshal over the top.
  40. 0 points
    The short of it: The biggest thing that the BiR does vs CGMS is that the BiR gives you a magnified experience of your spirit and not just an ingredients list. I've been following Stephen's work for several years, much like I assume other have also. Based on that this is my take on this without owning it: The BiR magnifies the organoleptic qualities of your spirit. I think that if you produce the same spirit repeatedly you could use it to notice drift. You could also use it to magnify differences if you were to change variables in your protocols - raw materials (vendors?), yeast, fermentation time/temp, cuts. I think to best realize what the BiR can do is for you to work with a craft distiller to setup experiments where you do minor changes to variables and record the results. Right now it's too amorphous and too many people don't understand what it can do since no one other than you has done anything with it significantly since Arroyo. First up - brew the same wash with 5-6 different yeasts and everything else stays the same. Can you tell the difference in the final spirit? Can you tell the difference in the BiR output? Is it easier to tell the difference?
  41. 0 points
    A good morning to y'all! We are starting another one of our 4-day workshops in a little over an hour here in Amsterdam. A total of 13 participants from - literally - all over the globe. Today, the students will be trained in my Holy Trinity of Distillation model that helps them make correct cuts and decide on correct taste profiles for their drinks. After that they'll all make brandy on the iStill Mini and practice both distilling and the noble art of cuts making. After that it will be my turn to talk about still design and what column, design, etc. helps you make what drink. After that, at the end of the day, we'll visit the Gouda cheese museum for some off-topic education and fun. After that its dinner & dutch gin tastings. And that is just the first day! I'll inform you on the second day tomorrow. Regards, Odin.
  42. 0 points
    Those are aquatherm pipes for the glycol cooling system. They aren't insulated yet so for now they are exposed.
  43. 0 points
    @Sorghumrunner we use a P-sense portable C02 meter for confined space entry. Its simple has a loud alarm and a lanyard for the worker to carry it easily when entering an empty vessel. They may not be the cheapest meter we paid like $300 for it but it is cheap insurance to keep your employees out of harms way
  44. 0 points
    Working on some mini's, an iStill 500 with a new additional manhole, and on something new altogether. Regards, Odin.
  45. 0 points
    https://www.morebikes.co.uk/51705/vodka-powered-bike-sets-new-speed-record-at-bonneville/ That's an interesting use for heads.
  46. 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
  47. 0 points
    Being made from 100% Malted Barley is the point. It's so that when you label something as "Single Malt" it actually is that. It's so that the customer knows what they are getting and is able to more easily compare similar products. It doesn't limit innovation, it limits misleading labels. You can make any kind of spirit you want.
  48. 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.
  49. 0 points
    Acid control of the fermentables is an important step. Starch conversion via alpha amylase enzyme reaction (read, malt) is maximized within a narrow Ph band, as well as a narrow temperature band. As mentioned, an acid rest at around 38 deg C was used by many brewers using decoction or step mash techniques...the phytase rest is a good option if you have time and lots of undermodified malts, but with today's malt having diastatic superpowers, it is relatively rare. Why spend an hour or more at low temp, when you can simply toss in some acidulated malt or even some citric acid? When making sake, the yeast syoubu is prepared with a boiled polished rice, and inoculated with a lactobacillus to sour the mash. Once the acid level has reached a certain point (after about a day) the syoubu is inoculated with yeast...the lactobacillus is aggressive enough to kill off any bacteria that may outcompete the yeast. In a traditional "yamahai" sake, the syoubu isn't inoculated with lactobacillus...instead the toji waits for the syoubu to infect naturally with a lacto, and uses that. It takes quite a bit longer. Personally, if a mash "soured" spontaneously, I'd try overpitching. Having said that, I'd also plate the liquid and make sure it's not a strep or pedi infection. Most infections can be forced out with an aggressive yeast. I'd not say that for beer, but we're producing alcohol for distilling, here. You can reheat the mash to about 170 F, and that should kill most things that would present a problem. Then repitch. If you find there is an unpleasant off-flavor, make sure it doesn't happen again! Some belgian beers are sour mashed to increase acidic mouthfeel, but they are fermented on Brettanomyces and further soured. After discussing this with a friend and mentor distiller, he mentioned that soured mashes, when soured with a lacto, tend to help in two ways. He said that lower Ph in the wash makes it easier to clean the pot, and keeps the mash from sticking to the copper. He also said that alcohol distilled off of a sour mash has a "softer" mouthfeel. He couldn't offer me any scientific explanation for these, but I'm inclined to bow to his vastly superior experience Hope some of this helps....
  50. 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.
  • Create New...