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jeffw

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jeffw last won the day on May 3

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About jeffw

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  1. At what point is a pot still too big?

    Awesome Paul! Can't wait to see what you come up with. What is your timeframe?
  2. Paul, What is the price on the mash heat exchanger? What is the total length on that? Cheers, Jeff
  3. Odin on Gin

    Never heard that about coriander before and always wondered when I get the comment that are gin to some people is soapy. I personally find some gins soapy too, but not my own. I suppose we all have a different threshold and tolerance for certain compounds. I never find straight up distilled coriander to be soapy though.
  4. At what point is a pot still too big?

    Beyond aesthetics, I never understood why one would use a doubler instead of a second column to make your heads cut. The Headframe system makes more sense to me. On a side note, the beer heater on the Vendome looks like a small shell and tube condenser, makes me wonder why people say you need a tube in tube for cooling mash instead of a shell and tube.
  5. At what point is a pot still too big?

    You building continuous systems Paul? Just stripper?
  6. At what point is a pot still too big?

    I don't think this is a fair way to state how they are distilling as I understand it. They use either a doubler or a thumper and run it continuously. They are not doing this as a stripping run and then a batch pot still run. My understanding is they use a flame arrestor on the doublers to vent off the heads. What size pot still would Jim Beam need to do it in a true batch fashion? Not sure, but it would be a monster.
  7. At what point is a pot still too big?

    With you Indy and Stumpy, I run a 2000L pot and wish it was a continuous system. Really a question of which company to go with for the continuous column, not whether it is a good idea.
  8. Been wondering this too. Seems funny to have something like 90+ percent wine though and make a vermouth...could always get a winery license but who the hell wants to do that...
  9. Feeding the mill

    I use a grain bin with a forklift over my mill, connect it with a hopper with blast gate and some ventilation tubing. I can take a picture if you like. I do 2000# per mash this way.
  10. WARNING: Oak Wood Barrel Co.

    Michael, As always you are the best!
  11. Finding the right alcohol-proof rubber

    Vinyl is also not good with high proof...
  12. Making Business Sense of Gin (from grain)

    Consider your price point and the size of your equipment. I would say it makes sense if you are using a cheap grain source like corn, or one where you have a interesting story and flavor profile and charge more because of this. But, ideally, you have a huge still that can make GNS in one pass, or even a continuous column that does it. Then you are at least on par or better than GNS (when purchased in totes). With a little still, not sure what the point would be.
  13. Out of curiosity, what do you guys do for filtration on mash water in low lying areas like that? Whenever I get to HHI or similar coastal areas, I always remember thinking the tap water is very brackish. Do you DI, RO, or just big blue filter it? Cheers, Jeff
  14. Adjusting Proof in Liqueurs

    So the liqueur blending software is part of regular alcodens now?
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