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flyhigher87 last won the day on October 29 2017

flyhigher87 had the most liked content!

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About flyhigher87

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  1. Wheat Grain Seperation

    Hey Vodka Producers using wheat, how do you guys separate out your wheat? Do you separate before or after fermenting? Before or after distilling? What technique/equipment do you use? I am a tiny tiny distillery and we are using a small bladder wine press prior to distilling. However I am thinking far down the road and wonder how you guys separate out wheat in the 1000L + batches. I am mostly concerned with wheat because it is particularly hard to separate , Corn also if you do a corn vodka let me know your process please. Please let me know Also I would prefer to separate before distilling to keep my process the same. Thank you.
  2. Pulsing Still

    @whiskeytango absolutely. Now that I have the "boiling chips" in the still it still pulses a little but not as bad. And I can actually here the rings rattling in the still(boiling) and then go dead silent(not boiling).
  3. Column Diameter and collection rate

    Thank you silk city distillers that was very insightful. I never really thought about "the football field" of different flavor. There really is a lot that can happen in that distance. But, I still have a question. From what I am gathering from your information is that the flavor of the different size columns will be different. The larger column has more surface area and will have more dephlegamation(in the old sense of the word). So If anything the larger column diameter would actually have a slower collection(output rate) than the smaller column? Since it has a higher reflux ratio.
  4. Column Diameter and collection rate

    Thats what I was thinking. So for a stainless steel column(column about 2 feet) pot still. Trying to sell a wider column is just a marketing ploy?
  5. Aeration

    Thanks for the read Tom! and Robert when can I come work under you. I read all your posts you are definitely one of the most knowledgeable person on this forum. Always appreciate your input.
  6. Distributors marketing contribution$$

    Thanks guys. We are looking for a new distributor now. I'll certainly be pushing for Slickfloss's set up. dollar for dollar sounds fair to me. Or even less but something would be appreciated they are making money off of my product too. In my mind they should contribute to marketing.
  7. Early Sales, Consistent Sales

    Sorry Slick Floss, i'm not following. What do you mean by programming? Sorry i'm not sure if this is a marketing program or production program. please elaborate.
  8. Column Diameter and collection rate

    Alright you are all free to laugh at me for this question. But I have been trying to figure this out for a while and it is driving me mad. So i'm looking at different pot stills and they all say a certain diameter column, yes these are pot stills with like 12" x 2 ft columns. Now they all say upgrade to the 16" column for yadayada dollars. Now it seems plain and simple bigger column diameter higher collection rate. But here's where my brain goes into cart wheels, almost every still on the market(for craft distilling) has a column diameter and at the top of the column the pipe going to the condenser is 2". So if everything has to squeeze into 2 inches does the previous column diameter really make a difference? And i'm just talking pot stills, vodka stills and bubble plates makes sense to me why a wider diameter makes a difference. Also i'm not talking about the shape of the Onion or neck I understand those make a difference in reflux for say whiskey vs. rum. But pot stills with a round column I don't see it. Eventually it all has to go essentially into a 2" diameter column. My thought is that in these stills the only thing that would effect collection rates would be the amount of energy you put into the system. Now the only thing that I can think of that would make a difference is the wider column allows more vapor and that the vapor velocity in the 2" pipe is just increased and the larger column really is faster. But couldn't you just put a 2" column on the top of the still and the vapor velocity in that 2" column would match the 2" piping at the top of a 16" column. I'm sure there is some obvious answer to this, please anyone explain this to me. You'll be saving my sanity.
  9. Distributors marketing contribution$$

    Thanks for all of the replies guys. I just hate the fact that this distributor got one over one me. Promising to sell constantly and promote our product like their company depends on it. Anyhow we have a great brand ambassador now and he s doing a great job. And a lady who is helping us with events and publicity. Both are doing great jobs. Just hope a few orders start rolling in to get a little cash flow. And help me sleep a little better at night.
  10. Pulsing Still

    So I’m not sure anyone is following this or cares. But if you are and you do I fixed the problem. I was reading a home distillers forum and saw someone talking about boiling chips. So I threw in some ceramic rings and problem solved. So I guess the gas had no nucleation point and the liquid was super heating and then flash boiling. So this worked but I never in a million years would have thought that a still with an agitator would have needed boiling chips. Anyone else need them in a commercial still?
  11. Early Sales, Consistent Sales

    Hey guys hope all is well! So my company launched our product about 3 months ago and sales are less than what I was expecting. I know it takes time but we had a small initial buy and then a drop off, which I was expecting. Some people want to buy that brand new product. Then they drop off and you have to make real sales to people who consistently need product. But the drop off the last 2 months was pretty much down to zero. I was expecting we would be moving a little bit of product here and there. At least 3 or 4 cases per month. We have a distributor which pretty much stopped promoting the day we signed the contract. We recently hired a brand ambassador. He just started and is very very well connected in our area. And we also hired a person who does plublicity stuff. Both are doing excellent jobs already and they;ve just started. We are really happy with their work already! And I know you will all think i;m being really impatient, but as i;m sure you guys were when you started I;m crazy nervous all the time about sales. Anyhow I was wondering how long did it take you guys to get any sales? How long for any consistent sales? Our hopes are not to much we need about 200 bottles a month to break even(I;m in South America costs are very low). And our real hopes are to sell our capacity at about 1000 bottles a month. Anyhow please let me know what your guy;s expierences were. As always thank you for your knowledge you all have helped me immensly throughout the last year. (PS sorry about the ; I;m using a spanish keyboard and don;t know how to make a proper apostraphy also I have no english spell check)
  12. Distributors marketing contribution$$

    Thanks guys this has definately cleared up a few things for me. I think my distributer was just sweet talking me into a contract. They told us they would be out selling everyday and promoting like crazy, which they were doing when we were in negociations. Pretty much the ink hadn;t even dried when they decided to compeletly stop promoting. Major disappointment for a newbie that was really hoping for a little help to get our product out the door and starting to move.
  13. I'm killing myself for not thinking about this before I signed the contract. I asked my distributor how much he would contribute to our marketing budget(monetary). They said $0 per forever. So I'm not excited about that. Anyhow, do your distributors contribute to marketing? If so how much? And in what ways? I.e. Pay for ads, buy coasters/stirrers Pos stuff. Please help I don't want to start a fight I shouldn't. thanks
  14. Can you re attach the PDF please it is not working for me?
  15. Aeration

    Valid point on measuring the DO because we do not and we should. If I did do you guys know where I could find info on what is an acceptable range? The only thing I have noticed and I have noticed it quite a few times. If I do not aerate the fermentation the next day has a different smell. A less pleasant smell in my opinion. But wether the pleseant smell is better for the final product I couldn't say. I think the mud mixer is a nice idea, I have one available and it is easier to clean. As far as not oxygenating I am not the most knowledgeable person here but I have read a lot of technical publications, books, researched a lot and have a degree in biochemical engineering. My understanding is that oxygen is very important for the growth phase of the yeasts life, essential. With out a strong growth and reproduction phase you probably will get a low yeast count and your fermentation will take longer than necessary and possibly open you up to infections. But as most know alcohol will not be produced or will produce less in an aerobic environment. So oxygen good for first day or so, bad after. But from my university days it was well understood that yeast in a bioreactor[fermenter) will consume all dissolved oxygen almost instantaneously. So I do not think over oxygenating would ever be a problem as long as you stop adding oxygen around the time of pitching the yeast. Thank you guys!