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Curators Reserve

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Curators Reserve last won the day on August 19 2018

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  1. Further to this - what about Carbon Monoxide from Still Parrot outlet? My Gas/ LEL Meter picks up decent levels that I assume is CO2/ CO off-gas from the Wash degassing in the Boiler during heat-up..
  2. Moving Bed Bio-Reactor - MBBR - sewage and water treatment tech used in Aquaculture & Food processing water applications is a solid option as BOD/ COD treatment is the key. Post MBBR could utilise Ozone dosed foam fractionation or Solar Photo-Fenton tech..
  3. Aussie Cane Farm - Rum process here "Grass to Glass" you could say, we are a miniature version of Commercial Sugarcane Mill Prior to Effet (Vac Evaporator) our 80L (22gal) Clarifer is a Conical Tank (Imhoff Tank design) @ pH 7.6-7.8. Food grade Floc added as Clarifer is filled. 4-6 hr Settling time (needing improvement to sub 4 hrs & Continuous is best scenario) Low & High offtake valves on Clarifier leaving ~20L (5gal) of Mud ('Mill Mud/ Filterpress') This ~20L (5 gal) volume could & should be reduced to say ~8 litres (~2gal) of thick mud/ sludge and the supernatant collected or separated. So ~10% Mud/Sludge of ~8L (2 gal) & ~72L (20gal) of Supernatant Clarified Cane Juice is my personal goal. That juice then gets reduced in the Effet to ~20L of 63-65 Brix Syrup.. Can be as high as 70.. Hot Syrup is cooled and used for fermentation as needed... am considering passing hot syrup through coffee/ oil cone filters prior to cooling to standardise the end product. With Electrical utilities @ 25c/KwH - the above is very passive aside from a RIMS or HERMS config for heating cane juice on the Clarifier inlet comingf rom Mix Juicer @ 80+c. Each Cane Varietal offers slight variances in the above summary - no different beast when using various corn/ maize or barley malt sources..
  4. https://still4u.com/ - this is perhaps what your after - complete service offer..
  5. +1 for each of the above comments.. Yes what is the wastewater/ trade-waste issues for sewer discharge. BOD/COD & even colour is fairly easy to pre-treat with minimal costs. High % Dunder/ Back-set will certainly assist utilise. Aerobic treatment & garden bed/ fertiliser application is simple. What are the specific objections of the County - as frustrating as most of us fine - it is typically to be 3 steps & stay ahead of municipal standards/ requirements. Any other DSP or Breweries in your location for reference or connect with to chew the fat on such issues faced by others?
  6. Loving this Birectifier analysis across a broad suite of Distilled spirits.. Fantastic to see the principles applied to all-comers & the results/ data. Keep up the efforts - am eating the BA posts for breakfast. lunch & dinner
  7. Australian Rum regs denote 'Sugarcane Products' I certainly see both sides of the Rum/ Whisky view on Sorghum and am on the Grain Whisky side of the fence - although sorghum molasses would certainly boost those all important Brix nicely..
  8. Approx 120-150L Clean clarified Cane Juice extracted from 1000Kg/ Metric Tonne of Fresh harvested Cane - that is using a First-Press 3 Roller Mill with ~70% efficiency. Hammer Mill/ Shredder/ Mulcher pre Mill would increase up to perhaps ~90% extraction. Lacto infection abounds in a Cane Crush/ Juicing Mill.
  9. Cut Cane - Juice - Syrup processing within ~24 hrs - commercial Sugarcane Mills target 16 hrs. Cut Cane & use a Heavy Duty Garden Shredder/ Mulcher & then a 3-Roller Mill (or hydaulic wine press) to extract juice. Unless you scrub cane clean - juice will be very dark & dirty. Next step is Fine Screening Filter prior to Mix Juicer - Holding tank at 78c for 1 hr with Lime added to pH of 7.8-8.0 to break down natural cane fibre starches with cane amylase. Clarify your juice with a food grade flocculant to settle out the Mill Mud. You then need to evaporate the water off the juice (SugarCane is ~70% water/ 15% Fibre 15% Sugar). Vacuum Evaporator is the best way to go here to increase Brix from ~15-16 of Juice to ~60 of Cane Syrup. If you want an Agricole style product - just filter the juice & let wild ferment or add in your yeast. If you want Cane Syrup for a Rum Fermentation than the above process is just a 'snapshot' of the reality of Commercial Sugarcane processing & Cane Syrup Production. Panela/ Muscovado/ Pilloncillo/ Rapadura are all essentially dry Massecuite - boiled, unrefined raw sugar syrup. SugarDaddy on here is your man for Panela. How do I know this - I do all of the above every day including the Farm to Barrel process of Rum & Agricole production in Australia - including Crushing/ Juicing/ Syrup/ Fermentation/ Distillation/ Barrel Management. Happy to assist.
  10. For clarity on this - it is not my DSP but who I work for. The DSP is owned & operated here in Australia by the local county (Municipal Council) - primarily as a Tourist attraction for the Sugar Cane & Cane/ Sugar Processing industry in AU. Due to the 'Risk adverse' nature of the County/ Municipal Council - the OSHA/ OH&S is somewhat overkill due to the public interaction & proximity to the HAZ areas (4-6 ft). I concur on the ~80 DSP visits I have done across AU/ NZ/ USA/ Canada/ UK/ Ireland/ Italy that very few if any have these same issues.. Other than Mythbusters dis-proving the Cell phone- Gas Pump myth - is there any Industry related reference or 'Code of Practice' etc that can be sourced or Professional opinion weight in on this?
  11. Hi ADI. What is the realistic & legitimate Risk Assessment of use of Mobile Phones/ Cell phones and even Vehicle Key Fobs in direct zone around Distillation Pot/ Column under operation for an 'Open' system versus 'Closed' system? Tight OSHA/ OH&S here on a small (200L Pot & 200L Column) Rum Distillery that is up & close & personal for Tourists to visit & frequent & after touring ~80+ Distilleries globally in past 5 years, very, very few have a mobile/ cell phone policy within the stillhouse. All feedback, thoughts & advice appreciated.
  12. Looking for simple Thermocouple data loggers & software for tracking Vapour & Pot temps during runs.. Any Recommendations & tips appreciated.
  13. Google Books has plenty to search back to 1700s & 1800s
  14. Love your work Pete - always inspirational Do you treat the grain for any further recovery after this screen? What is the screen um size - would you go any finer? What is your run-time on this per `100L or 1000L?
  15. Some great reads on various other Distilling Forums on multiple generation washes & also Dunder/ Backset etc. Have you done any cost benefit or pro's & cons on doing this. You looking at a larger wash & removing a % for each stripping run - to then top up & continue the ferment?
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