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Jongood last won the day on October 4 2017

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About Jongood

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    Kalamazoo, MI

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  1. We use an amount of .7lb-1.3lbs/gal and pump it at a rate of 2gpm.
  2. We use a 5micron and 1 micron filtration at room temperature that removes all the sediment in our bottles. What helps as well is THOROUGH mechanical mixing of the honey and spirit. It doesn't have to be fancy...just something to fully blend the honey and spirit.
  3. As a short-term solution, we would circulate municipal water through our jacket and get the temp to ~100f and then add a cpl hundred pounds of ice to get to pitch temp. We also add 75% of the strike water during the mashing process, then pump in the remaining water after conversion. This drops the temp significantly!...it does however increase your grain to water ratio so you'll have to ensure your agitator can handle it. Best.
  4. A little late to this topic. However, we've been using Repsly for our sales reps. and it's been excellent! Roughly $60/month but tracks all sales activities, scheduling, route planning, orders etc. I highly recommend it.
  5. 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.
  6. Water Report Attached Water Report.pdf
  7. Thanks for the responses fellas. Apoogies in advance for the long response. I did end up distilling the batch in the picture and as Denver distilling mentioned it turned out more acidic…but wasn’t as bad as I expected. Our grain bills vary, however we’ve used the same grains from the same farmer for two years. I’ve reached out to other distilleries that have also used the same supplier and they haven’t experienced any issues. Milling level is done by the supplier and has not changed. We use enzymes from the same manufacturer. I used a new batch of enzymes and yeast prior to the last mash. My mashing process is: Heat up strike water to 170f Add 150ml of Hightempase 2XL add 600lbs of corn-heat up to 195f holding for 2hours Cool to 165f Add 600lbs of wheat/rye Add 150ml of Alpha Amaylase at 165f Add 100ml of Betagulacanse GB at 150f (recommended temp) Hold between 150f and 155f for 1 hour. Cool to 72f for pitching I will recalibrate all temp gauges today, however I utilize 3 gauges during the process (2 built into the mash tun) and 1 handheld and they all read within a degree or so. So I doubt all three are inaccurate enough to cause the issue. We do have a roundabout being constructed 3 blocks away from the distillery. We have yet to be given notice that the water system has been opened, however I was skeptical and had our water tested after the first infected batch. Attached is the report. Biodzldan Where are you located in Kalamazoo? I will aerate the next batch of process water. I’ve also spoken with a brewery up the street and they haven’t experienced any issues with their water. They use straight city water with zero filtration for all their batches, so if there was a water compromise I assume it would hit them worse than myself. Unless the boiling step has been eliminating the problem without them ever knowing it. I’ve also has a chemical engineer from Pfizer stop by…he mentioned the probability of contamination that has become resistant to our particular cleaning chemicals. So I cleaned everything with different chemicals to reduce that possibility. The steps I’ve taken so far and the ones i’m going to take today are below. I’ll keep everyone updated after today. I really appreciate the feedback. Actions taken since last post Entire DSP cleaning using different chemicals Entire DSP cleaning using peracetic acid Steps being taken today Replace all process water filters Boil post conversion Aerate process water. Calibrate all temperature gauges
  8. Thanks for the replies fellas. We've been producing with open top fermenters for 2 years without any issues. We also just did a deep clean of the DSP last month. I'm working on finding a lab that is suited for testing fermentation wort. So far none are setup to do so. Any recommendations? We produce bourbon, wheat whiskey and corn vodka, all of which are now ending in an infection. I've used a new order of grains and yeast with the same result. I even switched back to 50lb bags to ensure less exposure to moisture or air compared to super sacks. We're using unmalted grains cereal mashing at 195 for 2hrs with our second step holding at 155-160 for 1 hour. For single-infusions we use `170f strike water and have a rest temp of 155-160 for 1h 15min. I usually pop the lid open on the mash tun and check the temperature with a probe as the gauges on the mash tun sometimes can get stuck with grains and read a lower temp. I'm going to do another full DSP cleaning today and see if the next batches have any issues. any other recommendations aside from a lab test?
  9. We're using a couple yeast all with the same result. We pitch at 72f and the temp for fermentation will be between 84-88f. Our water profile is on the higher sediment level, but we adjust that with filtering. I'll pick up some yeast nutrients and see if that helps. We are fermenting open like in the pictures, we keep a clean environment, however i'll throw a lid and build an air lock on the next batch to see if that changes anything. What is your guy's typical final ph? Thanks again for the help.
  10. I have not plated it or checked the cell density. I have left it to sit for 9 days. This is the result. Obviously, not a savable batch. Smells strongly like vinegar. Thoughts?
  11. Hey Guys, Thanks for the responses. The PH at start was 4.9, at point of stall and every day after it's held at 4.0 I'm not adding any additional nutrients for the yeast and ordered a 2nd batch of yeast with the same result. Any particular nutrients that you recommend?
  12. Hey guys, I recently started having a string of fermentations stop at about 5% instead of the typical 10%. I've spent a week racking my brain for the cause and can't come to any conclusions. Any ideas or thoughts? Below are more details about the fermentations and attached is our latest water quality report. I appreciate any advice or suggestions. Details (2) 650 gallon fermentations with only 5%abv. I assumed it was something competing with the yeast so I completely tore down and cleaned/sanitized the fermenters...then mashed 2 more 650 gallon batches with the same result. The grain is from the same supplier we've used for years and looks, smells, and tastes the same prior to mashing-Grain is also milled off-site to a fine powder Mashing temps were typical and conversion was on par with an OG of 1.068 The same yeast we've used for years was pitched at the recommended temp and the fermentation looked normal for days 1 and 2. After day 2 activity dropped off drastically and i left it for another 3 days (total of 6 days). When checking the abv the final gravity was 1.038 For 1 batch I pitched additional yeast after day 3 and got a little more activity but negligible difference in abv. 1,200lbs of grain for 650 gallons of mash. grain bills used were a wheat/rye and an all corn recipe. Both with the same result Fermentation temperatures were in the acceptable ranges for the first 4 days. Fermentation smells and taste the same for the first 2 days then the flavor/scent never fully develops. Any help at this point would be appreciated as we're running at 50% efficiency....not the most enjoyable. Thanks Jon. 711316.pdf
  13. Thanks for everyone's interest. The still is sold.
  14. For sale is a custom barrel thief. Roughly 3 week lead time. Asking price $300. Includes a custom emblem acid etched on the front of the thief. Piping diameter is 1/14" ss tubing. PM or email Jon for additional pictures and questions. Best
  15. For sale is an electric 275 gallon charge capacity pot/stripping still. The pot itself if 16 gauge stainless steel with a 13” manway (Dimensions of pot are below). There are no plates or baffles within the copper column. The dephlegmator has ¾” NPT ports for water lines. At the top of the column is a 1.5” Tri clamp 3” temperature gauge. The Lyne arm leaving the column is 2” copper ending in a 2” copper tri clamp fitting meeting the ss shotgun condenser. The still runs off (3) 5500 watt elements, however we recommend the addition of several elements to decrease heatup and run times. Without packing the still averages a run proof of 120 depending on how fast it’s ran. We’ve used the still for 9 months and have outgrown it’s capacity. This is ideal for a making gin from neutral spirits or dedicating as a gin still. Still is hand made and shows some character. Great for a work-horse in the DSP. For offers,pictures and any questions email Jon at jon@gddistilling.com or pm. Still is located in Southern Michigan and available in June of 2017. Local pickup preferred, able to arrange shipping if necessary. Asking $2,500 Details: Diameter of Pot: 41” Height of pot to shoulder: 51” Height from floor to column flange: 69” Height of column: 62” Column Diameter: 8” Overall unit height: 131” Still is on 4 casters for easy mobility. Agitator Specs: Explosion proof 1hp 115/230volt geared down to ~75rpm. 40” shaft and (2) 14” impellers.
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