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Everything posted by Odin

  1. What ever happened to iStill?

    We just finished another 4-day workshop at the iStill University in the Netherlands. Here are some more pictures and detailed information of what training we gave our students: https://istillblog.com/2018/02/16/istill-university-workshop/ Regards, Odin. PS: We just barreled 440 liters of new make spirit and intend to take some of it with us to the USA for ACSA and ADI Conventions!
  2. What ever happened to iStill?

    Weird Irish folks enjoying #iStill made #Bedlam #Vodka from North #Carolina! https://www.youtube.com/watch?v=WaYTQrx4vBg&feature=youtu.be
  3. What ever happened to iStill?

    Here is an ABC news item on the New World Distillery, where we do many of our iStill Workshops: http://abc7.com/video/embed/?pid=3069138 Next 4-day workshop starts on April 29th. For more information, please see: If you want to register for the next Utah iStill craft #distilling workshop, please check out: https://istill.eu/university Regards, Odin.
  4. What ever happened to iStill?

    An update on various things! Making beer with the extractor worked just fine. Just to follow up on a post of a few weeks ago. And we'll join the ADI Conference in Portland. We'll have the biggest booth, by the looks of it. Nr. 1126. We'll take an iStill 2000 with us and put it on display. On the first evening of the event, we'll throw a beer & burger party. If you are interested, come to our booth, and we'll inform you. Any of you coming?
  5. What ever happened to iStill?

    Here's an update from the recipe development department! We are currently designing a vodka. Mashing and fermenting and stripping are done. Our chemist is currently doing the finishing run in a glass labware iStill we had a glass blower make for us. Stabilization, heads removal, and currently doing hearts. At the same time we are making our first real beer with the iStill 500 and the Extractor. Here are a few pictures ...
  6. What ever happened to iStill?

    Here is an article on a craft distiller launching a new spirit to Scotland: https://istillblog.com/2018/02/06/craft-distillery-launches-new-scottish-spirit/ Regards, Odin.
  7. What ever happened to iStill?

    Making a movie on how to mash, ferment, and distill single malt whisky. Should be ready early next week. We'll upload it when it is done and will let you know. All processes will take place in one machine. Regards, Odin.
  8. Odin on Gin

    Indie, you can scale this one up indefinately. No problem whatsoever. Make sure you use my formula, not the original Tony Ackland version, since it has two mistakes in there. Flyhigher, water slightly dissolves in alcohol. In a closed bottle, this would create a slight vacuum basically preventing the marriage to take place. Storing in a big SS container is a great way to move forward. Just open the lid every day for a second. On your second Q: I use 30 grams per liter at 30%. You can go less no problem. The 30 to 35 grams is pushing it towards cloudiness, which is a great starting point to make amazing gin. For more reading on that, see the earlier posts in this thread. Glad to see gin is picking up in the USA! We'll bring a few gins with us for the March conventions for visitors to taste. Regards, Odin.
  9. Odin on Gin

    Introduction Over the last decade I have had the opportunity to help dozens and dozens of craft distillers with developing and designing their gins. I want to use this thread to help lay out some of the basic guidelines I learned, that make the production of great gin quite easy and straight forward. Over the coming days (and depending on comments and my time in the factory) or weeks, I want to get most of the information (if not all) that we give on our gin making courses across. Now, gin making has a wide set of variables. And a lot of people adhere to certain approaches. If ever you feel my approaches or opinions to be contrary to yours, let's turn this thread into a discussion, not a battle ground. I for one will not. Just sharing info, not trying to convince anyone. Use the info or not. It's here (or it will be) and I will share it so you can use it. A few things on gin. Basically, let's dive into procedures, herbs bills, distillation techniques. But I want to start with a general outline on taste. Just to make or introduce a starting point. When I make whiskey, I find the late heads, smearing into hearts, to be fruity. Front of mouth oriented. You taste them first and you taste them on your lips and the front of your tongue. The body, the grain, comes over after that. Hearts. Middle mouth feeling. Early tails, that smear into the last portion of hearts, have a nutty, root-like taste (if you give them time to develop) and are tasted at the back of your mouth towards the throat. Now, in my experience, the same holds true for a gin: it's the fruity bits that come over first, then the body, then the root-like, nutty flavors. So if you want to make a floral gin ... don't add root-like, nutty things to your gin recipe. And cut a bit earlier. If you want a full-bodied gin that lingers in your mouth and can be consumed neat ... do add those nutty, root-like components. And cut a bit later, since these tastes come over during the last part of the run. Okay, that was the introductionary post. More on herbs bills and aging gin and procedures in future posts! Regards, Odin.
  10. What ever happened to iStill?

    ... and that's not what we want! Pouring it over helps, putting the agitator on also kicks out a lot of co2. But just to be sure we also added some anti-foaming agent. Regards, Odin.
  11. What ever happened to iStill?

    For our European customers we now also offer contract distilling! We are currently processing 10,000 liters of beer for a craft brewery in the iStill Distillery. It will be turned into whisky. Next two projects will be about a vodka and a gin! Here are a few pictures of our distillery floor being clogged with beer kegs, some degassing, and filling the iStill 2000. Regards, Odin.
  12. What ever happened to iStill?

    Hi there! We just finished another craft distiller training for 16 students. We covered distilling and how to design specific spirits and taste profiles. The holy trinity of distilling. Next came still design and how that design allows you to harvest certain taste profiles. We trained on assembling an iStill 500 and we did a cleaning run on the new unit we had on location. On the second day we dived into mashing and fermenting and on how the craft distiller can tailor his procedures to create the taste profiles and intensity he needs to get to the distilled products he wants. In the afternoon we covered vodka and gin making, and the students designed two gins themselves and made them on smaller units, while our own distilling team was doing a professional gin run on the iStill 500. The third day started with aging, barrel aging, and accelerated aging. And with an established craft distiller sharing their story. How they started, the loopholes they had to jump to, mistakes they made, do's and don'ts. The afternoon I used to give an introduction on how to make amazing rum and whiskey, taking about the virtuous distillery cycles and how one can use them to stabilize taste, influence taste, and create a distillery with an energy efficient and green footprint. Pretty tired now. Still here in the US today to meet up with another potential client. Tomorrow I'll fly back to the Netherlands. Regards, Odin.
  13. What ever happened to iStill?

    Thanks for sharing. Proof of the pudding is in eating, right? So lets do that and see how it works. Our head brewer has a recipe formulated for an IPA and I'll join him in a week or two. Flying out to Utah for a workshop first. Speak to you all soon! Odin.
  14. What ever happened to iStill?

    Here are two pics. On the first one my assembly hall manager is cutting the lines to feed the Extractor. The other one is the pump and how we attached it (tri-clamp) to the boiler. Movie on final pump testing in this configuration on the iStill Blog tomorrow. Regards, Odin.
  15. What ever happened to iStill?

    Some very exciting news! We have completed testing all the steps and feel confident we can use the iStills, in combination with the Extractor, to mash beer. Not "just" distillers beer, but also consumers beer. Like this: 1. Bring X amount of water in the iStill 2000 to striking temp (aka starch conversion temp); 2. Fill the Extractor with Y kilo's of cracked malted barley; 3. Use the pump to start extracting and converting the starch into fermentable maltose; 4. When extraction and conversion are done, you now have (around) 2000 liters of wort in the boiler of the iStill 2000; 5. Bring the temp up and add hops; 6. After final hops cooking, crash cool the wort to the desired fermentation temperature; 7.Start fermenting, etc. I'll start posting some more on this (short video, pictures, complete procedures) in a few days time. As we speak, my team - with all the experience with the various steps and new pump system - is building up an iStill 500 with 100 liter Extractor combination. When I am back from Utah, we'll work out final procedures with our head brewer and actually make some 500 liters of actual IPA. Regards, Odin.
  16. What ever happened to iStill?

    Here's more info on upcoming workshops: https://istillblog.com/2018/01/16/utah-and-napa-here-we-come/ Regards, Odin.
  17. What ever happened to iStill?

    And here's the mashed tulip bulbs fermenting at our customer's location. Regards, Odin.
  18. Odin on Gin

    Here's a picture of one of our Texas customers starting a gin run. And let's do a post on extraction next week. And how it can help out the craft distiller at making better gins (and other products). Here is a start. Just a few definitions so we all speak the same language. Maceration is where we put alcohol and organics together with the goal to extract tastes. Vapor infusion is where we put the organics (herbs, berries, spices) in the vapor path while distilling. Boiler infusion is where we put the organics in the boiler while distilling and harvest the taste rich gases thus created. If we extract via maceration we create an extract. If we redistill that extract and create a higher proof clear liquid, that liquid is called an essence. All right. More after the weekend. I am about to wrap things up here. It's of to Germany in a few hours, where my daughter - goal keeper of the Dutch national girls soccer team - plays a tournament. One very proud daddy signing out for now. Regards, Odin.
  19. What ever happened to iStill?

    If you want to see how the iStill 2000 mashes a very thick tulip bulb wash, here is a link with the story, pictures and two short movies: https://istillblog.com/2018/01/11/mashing-tulip-bulbs-with-the-istill-2000/ Regards, Odin.
  20. What ever happened to iStill?

    We just helped set-up another iStill 5000 in the UK! https://istillblog.com/2018/01/10/setting-up-another-distillery-in-the-uk/ Regards, Odin.
  21. What ever happened to iStill?

    Yeah. Clusius Craft Distillers are targeting basically Michelin star restaurants with this product. Regards, Odin.
  22. What ever happened to iStill?

    And tomorrow will be an interesting day in the distillery! We are going to mash 2000 liters of tulip bulbs for the Netherlands newest drink. Tulip spirits ... it does not get more Dutch than that. Well, unless I put my wooden shoes on ... https://dutchtulipvodka.com/
  23. What ever happened to iStill?

    We are helping Croatia's first craft gin distillery opening up! The iStill has arrived at the Luftbremzer Distillery ...
  24. What ever happened to iStill?

    Good morning to you all! Here is a new innovation we are putting out there as of right now: iStill WiFi. What it means is that all of our iStills can now be ordered with (or retrofitted with) a new WiFi module that we designed. With this new module you can connect to your iStill without even having to plug an ethernet cable in. Makes it even easier to monitor, operate or tun it. Via laptop or iPhone. Or via the normal touch screen on the unit. Here are some pics. The first one is of the new WiFi module. The second one shows me doing a single malt finishing run and monitoring it via my iPhone 7S (screenshot). Regards, Odin.
  25. What ever happened to iStill?

    In 2017 we trained over 200 craft distillers. In Amsterdam, mostly for our European customers. And in Utah, where we get a lot of traffic from the US, Canada, and Mexico. The last training of the year took place in Madison, WI. A 1 1/2 day introduction event, generously hosted by Two Tall Distilling. A great event that tastes like more workshops will follow at their location in 2018. For pictures of the Madison even, please check out: https://photos.google.com/share/AF1QipNy5WPHxcLcvcfZexcW_oQ2oShRmwWS-AuN5ElrR2B17vDFkGfyTPEFKSSorvd7ng?key=WEdxd1ZnR29uSTdnRWNQOVpXdEkwaFFCSHNGN21n In 2018 we plan to train over 300 students. In Amsterdam, Utah, and Madison. But to facilitate the growing North American market, we are also opening up training locations in other parts of the continent. The first one will be at Napa Valley Distillery, CA. From March 19th until March 22nd. The workshop is now open for registration. For more info, please see: https://istill.eu/university Or: https://istillblog.com/2018/01/03/the-best-distilling-workshops-of-the-world/ The year 2018 will also see more of our courses at the east coast, in Texas and - again - in Utah. More info later on! Regards, Odin. Picture of Madison Capital by morning ...