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Odin last won the day on May 24

Odin had the most liked content!

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About Odin

  • Rank
    Active Contributor
  • Birthday 02/28/1969

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  • Gender
  • Location
    The Netherlands
  • Interests
    Building state-of-the-art distilling equipment, designing state-of-the-art drinks

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  1. Hi Fiji, We are testing beta versions as we speak and plan to release the StillControl App just after summer. If you want to be kept in the loop, please email Sales@iStillmail.com and we'll put you on a list and email you when it gets introduced? May I ask what kind of still you have? Regards, Odin.
  2. Four more craft distillers will develop their whiskey, gin, rum, vodka, liqueur and brandy recipes ... on the iStill Mini Recipe Development Still: https://istillblog.com/2019/06/14/our-recipe-development-stills-ship-worldwide/ Regards, Odin.
  3. Try the Bedlam! https://www.prnewswire.com/news-releases/bedlam-vodka-wins-gold-medal-at-2019-singapore-world-spirits-competition-300865838.html Proud to have Graybeard Distillery run iStills in order to make their amazing long grain rice vodka. Regards, Odin.
  4. Wanna see some iStill customer feedback? Here you go: https://istillblog.com/2019/06/10/tom-grzelinsky/ Regards, Odin.
  5. And just to add to that ... for craft distillers that don't use iStills, may it actually be the App that is the more interesting innovation? I think it is ... because - in combination with the bluetooth thermometer probe and per second corrected for air pressure - it gives an unprecedented amount of control over distillation runs. You can do / set-up your own runs. Or download one of the pre-designed recipes (brandy, rum, whiskey, gin). The app monitors temperatures, corrects for air pressure where and when necessary, and informs you on when your cuts are due ... And it can operate on any still of any size. What do you think? Regards, Odin.
  6. New product launch!!! The new iStill Nano helps you bring your customer experience to the next level ... https://istillblog.com/2019/06/07/the-all-new-istill-nano/ Regards, Odin.
  7. Busy times at iStill HQ! https://istillblog.com/2019/06/05/istill-dispatch-day/ Regards, Odin.
  8. Wanna see what our courses look like? https://istillblog.com/2019/05/31/istill-university-impressum/ Regards, Odin.
  9. Stark Craft Beer from Bali, Indonesia is opening an iStill distillery! Regards, Odin.
  10. Odin

    Odin on Gin

    Hi there, Perfume Trees Gin, produced at iStill HQ, for our Hong Kong customers won best of class gin / platinum at Sip Awards. https://www.facebook.com/perfumetreesgin/ Regards, Odin.
  11. Proud to announce we are organizing more courses! The first one is in Amsterdam, the Netherlands. From June 17th till 20th. The second one is in Denver, USA, from October 21st till 24th. Mashing, fermenting, distilling, and aging. Amazing new theories on alcohol production and flavor development, and hands-on distilling time! For more information, please reach out to Veronika@iStillmail.com https://istillblog.com/2019/05/28/istill-university-course-in-the-netherlands/ Regards, Odin.
  12. Odin

    Odin on Gin

    Amazing gin from Scilly! https://istillblog.com/2019/05/27/13509/ Regards, Odin.
  13. We are happy to inform you that we are finishing a new batch of 50 iStill Mini product development stills! https://istillblog.com/2019/05/25/new-batch-of-our-product-development-still-almost-ready/ Regards, Odin.
  14. Odin

    Odin on Gin

    Gin making in the USA! Regards, Odin.
  15. The extractor is powered via the still. Our units are internet connected. Our masher can do fast aging. We always do systems integrated solutions, so no stand alone controls or controls useable for other fermenters (because system integration creates a 1+1=3 effect, while not all other fermenters offer our control over pH, temp, and O2 saturation/depletion). And I may have some more important news to share. We have finished a first series of tests on what we call, as a work title, "iStill Potion Nr. 9". It is a carefully tailored yeast nutrient for various types of ferments (whiskey, brandy, rum). Tests with the whiskey base show that it helps half fermentation times (36h for 6% wash, 48h for 8% wash), while maintaining fermentation temperature as well as pH in range. Also more overall alcohol is created (total ABV per ferment), while pH does not crash. Esterification levels (more research needs to be done here) shows a very insignificant, if any, loss in flavor compared to longer fermentations. We actually slightly underpitched. Where normally this batch size would see 250 grams, we only used 200 grams. Regards, Odin.
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