Jump to content


  • Content Count

  • Joined

  • Last visited

  • Days Won


Everything posted by Foreshot

  1. I'm not sure there's been any real discussion on the subject. So let's discuss: While I highly respect Mr. Hubert Germain-Robin, I find his writing to be hard to understand. He states something is great, but rarely says how or why. I've read his books and this article is the same. So ok, slow distillation is awesome, but why? It tastes better - ok, but why?
  2. Ha - I was like why do you have a gin basket? I know though if you did make gin it would be good. Thanks for the info.
  3. One would think I would have checked the literal only post. One would be wrong. But hey - the formatting is nicer on the distiller page.
  4. So most gin basket designs are of the "tall" variety. Why not more flat? I was wondering if something like two 8" to 4" bowl reducers would make a better gin basket. For me I see that the tall design won't allow as much vapor flow to the center of the basket. I would think a perforated plate sat in the bowl might allow for better extraction. But in the back of my head I think "It's that way for a reason, you just might not know it". And I don't know why it's tall versus flat. Tradition? Is there something else?
  5. https://distilling.com/distillermagazine/slow-distillation/
  6. How are you cleaning it? Just spray on and clean off or CIP for a while or what? If it's built up anything it will take a while to break down. If you don't have a CIP maybe hit a couple paper towels with Citric and let it sit on it for a while. Wet paper towels should be able to stick to most vertical surfaces for a while. If you don't have a CIP ball you can get them cheap at Brewer's Hardware or most of the other vendors that frequent here.
  7. Some info here: http://adiforums.com/topic/10394-discussion-on-sale-of-distillery/
  8. Probably not want your looking for but may still be usable: https://pittsburgh.craigslist.org/bfs/d/olyphant-brewing-kettles-mash-tun/6849073634.html Also you may want to try some pro brewing forums, that's a crossover piece of equipment. And there is many more of them than us for now.
  9. In distilling you'll find that yeast selection is a little different than beer. The differences between yeasts in distilling are more subtle than beer and some effects aren't immediately apparent. It may take a few years to know if a yeast works out or not. The second thing is that there's a number of distilleries that only use generic bread yeast for everything. Or they only produce one type of product (e.g. "Moonshine"). You'll find that attitude is due to the moonshining culture. Use what works and is cheap. Add in the illegality and not many people nor companies shared info or catered to us. This is changing drastically, but it's still just the beginning of the change.
  10. Try that, it worked for me.
  11. Listen to this podcast (second half-ish time stamp): https://www.boozewerks.com/2019/04/05-potato-distilling/ Devin is a member here.
  12. That's the key. Like many have said before: We're all in a marketing business that happens to sell booze. If you don't understand that, you're going to have a very difficult time.
  13. Bull. Shit. They don't understand what is happening. The liberalization of distilling laws is changing the dynamics of the market. However uneven it will be, those areas that encourage it will lead the charge. In 10 years there will be cheap enough distilling equipment and enough training that new entrants to the market will have incredible market knowledge and experience. You can, even now, open a distillery for similar costs to a brewery. What you'll see is a proliferation of distillery brewpub style restaurants. Most likely you're going to start seeing more brewery/distillery or winery/distillery or triple brewery/winery/distillery. The hardest part will be distribution. If you plan on that for your business plan you're going to find it very difficult. Think of it from a perspective of an existing brewery/winery. You can extend your product line for $50-$250k. Why wouldn't you? It's already many examples, and it's growing. There's ~7000 breweries, ~7500 wineries. How many distilleries will there be? 10k? How many stand alone vs combo? No idea. But when the equipment isn't that expensive and you only need to add 1-2 people a year, it quickly makes economic sense for a reasonable extension of the business. Distribution will be come a mess. You can already see the trend - large players take bites of smaller players to see what takes off. Nearly the only way to get distribution outside of your region will be that way - or collective sales groups. Distributors will become overloaded and refuse most small players - or take them in and do nothing with them to placate the bigger brands. If it fails it won't be a huge loss to them. It's called portfolio effect for the VC crowd. A tough business will only get tougher.
  14. Is this realtime or every X seconds or minutes? Does it get tracked? Can you trigger alerts/actions?
  15. Christopher Thiemann, Distilled Spirits Program Manager, Regulations and Rulings Divisions Alcohol and Tobacco Tax and Trade Bureau explains where the project came from, and how best to give feedback to the TTB. https://www.youtube.com/watch?v=GDegU_6H-54
  16. Paul - have you built one before? Do you understand the plumbing and stuff?
  17. I forgot about that - I'll look it up. Thanks! I want to build a small version first to figure out how to make it better. I'll hit you up for the full scale version and how to automate it a bit. Like you said it's an old design. I'm reading all the stuff @bostonapothecary is writing about beta-Damascenone, esters and other aromatic compounds. I want to figure out how to max out the yield of those.
  18. As the title suggests I want to build a 3 chamber still. We were visiting one of the other local places and they mentioned wanting to build one. I said I would help. I know a tiny bit about them. Anyone here up on how they work/design? I know Leopold has one, but that's all I know of currently working systems. I've seen some images but nothing with usable info like how the feeds work or info like that.
  19. Yes. Tails never make it up the column so that part happens naturally. On a still you use for a finished spirit you would pick a plate that has the flavor profile you want and take off from there - aka the take off plate. You design the still so you have a take off rate that matches the replenishment rate and the column will stay in equilibrium. Various designs out there, some you can have more than one take off plate, some you adjust the column dynamics to make changes to the output ABV. The issue is that you will always have at least a trace of heads in it. Think of it like old school moonshining - each plate is like a jar, you pick the jars (plates) that you like and mix that in for a finished product. https://www.alcademics.com/2013/07/how-column-distillation-works-bourbon-edition.html http://cocktailchem.blogspot.com/2019/01/the-physics-of-batch-column-stills-and.html
  20. Some part of it may be from Diacetyl. You can get that from short fermentation cycles. Yeast will create diacetyl during growth and process it once it's done. https://beersensoryscience.wordpress.com/2010/11/18/diacetyl-1/ <-- It's a little deeper than you need. If you google Diacetyl you can see more info. I'm not sure what part muck would play in it. It could be something totally different than diacetyl.
  21. Thanks. As a side note I'm stealing your "dining room" idea as I really like it. I have an odd offshoot off the main tasting room and I though I could do the same there.
  22. So aside from just being interesting, I posted this for people in the planning stages of their business. If you have not thought of the tourism aspect of your business you should. Having a distribution only business model is going to be increasingly difficult in the future. With more and more distilleries opening winning your backyard is going to be really tough unless you have some very loyal customers. National distribution is going to be even harder. The local brands are going to choke out most of the biggest non-local players. Right now we're starting to see a trend of large bev-alcohol companies buying portions of small/medium size craft companies for the sole purpose of distributing them. I see this trend growing to the point that without a big backer you're unlikely to be able to grow beyond your region without a ton of $$$. So anything you can do to make you business more tourist friendly is going to help you out a lot. Being "Instagram Friendly" is part of that. I'm building out my space with specific areas that serve no purpose other than how well it will look on social media. It's not something I want to spend money on but it's unfortunately part of the game. https://www.independent.co.uk/travel/instagrammability-holiday-factor-millenials-holiday-destination-choosing-travel-social-media-photos-a7648706.html https://www.cbsnews.com/news/millennials-are-skipping-out-on-travel-destinations-that-arent-instagrammable/ https://www.smartinsights.com/social-media-marketing/instagram-marketing/how-to-leverage-instagrammability-for-your-brand/
  23. There are fed and local rules. What state are you in?
  24. Foreshot

    Soapy taste

    https://homedistiller.org/wiki/index.php/Saponification - Technical background, but don't think it applies to you. I've never read/heard of this happening pre/during distillation. Saponification requires alkaline chemicals to happen. Normally that's a post distillation issue. If you're in the hearts and you suddenly get this then there was something likely with the ferment or in the hoses as you transferred the mash. What is your cleaning/sanitation protocol? Any chance that something soapy got in the lines? Did you do something different for this ferment or cleaning? Something in the water sounds plausible. Maybe the water source had issues that day? If you rely on municipal water maybe call them and ask? They do sometime add chemicals to address issues. Root cause analysis - probably a little deep for what you need but might help more quickly identify the issue and develop an action plan to fix it.* https://des.wa.gov/services/risk-management/about-risk-management/enterprise-risk-management/root-cause-analysis https://www.isixsigma.com/tools-templates/cause-effect/determine-root-cause-5-whys/ * Sorry for the biz speak, it's been pounded into my head for years.
  • Create New...