Jump to content
ADI Forums

BRoot

Members
  • Content count

    6
  • Joined

  • Last visited

Community Reputation

0 Neutral

About BRoot

  • Rank
    Newbie

Recent Profile Visitors

188 profile views
  1. @wardwater, here are the answers sent to me . 1. I am planning on sourcing my whiskey wash from local breweries. Would I need a jacketed still for this? No need for jacketed still for clear washes. 2. How many gallons of water is used for one run on the 50 and 100L still? Would I be able to set up a tank solely for cooling and reuse the water? (See my question #5) The cooling water requirement is difficult to be approximated, as there are many factors that impose water supply parameters, for example: - incoming water temperature, - cooling water pressure - the alcohol strength of the batch in the tank, - type of distillation (190 proof or Pot Still mode), - the length of the discharge hoses, - room temperature e.t.c. Based on our testing, the following water consumption was observed: Genio 50 direct heat, alcohol strength in tank 15% - 16% alc/vol. Watching the flow of water all the time (minimizing the flow by adjusting the water inlet valve) and keeping the peak temperature between 33°C and 40°C Within 4 hours and 25 minutes of the production process, approximately 240 liters of water was consumed (53L/h). However, this result was due to the continuous MANUAL water flow control (minimization of water consumption). 3. Do you have gin baskets for the two smaller stills? YES Standalone GIN column. 4. Do your stills operate on atmospheric pressure? Yes, operate on atmospheric pressure. There is nothing pressurized in the still. It also comes with a pressure sensor which compensates for changes in ambient air pressure, which is especially important when still operates at higher elevation (mountainous regions), as boiling temperature is lower at higher elevations due to change in pressure. 5. How many whiskey runs could I do in 24 hours if they ran back-to-back, and how much product would be yielded at, say, 130 proof? For a 50L directly heated still, the heat-up time is 1 hour. Column stabilization time is set by the user, but we recommend minimum 15 minutes. Alcohol production is 2.5 L/h and that is at 190 proof equivalent, therefore 3.6 L/h of 160 proof. If you place 50L of 20 proof alcohol into your still, alcohol production time will be approximately 2 hours and you will get a total of ~7L of 160 proof. Keep in mind that portion of that will be removed as your heads and tails, so your hearts cut will be a smaller amount and it will depend on the distiller's preference. Therefore, assuming you do consecutive batches, back to back, of 50L at 20 proof initial strength, it will take you approximately 3.5 hours to distill. Now add 0.5 hours for drainage and refilling, lets round to 4 hours. In a 24 hour period, you could do 6 distillation runs, going from 300L of 20 proof wash to 56L of 130 proof, of which you may decide to keep between 50% and 75% as your hearts and remainder you could redistill into neutral alcohol for some other purpose (gin, liquors, vodka, etc.). 6. Is there a Genio still in operation anywhere near me? I am in Oregon. There are Genio stills in operation in Washington, Montana, British Columbia and Alberta. We will be in Red Deer, Alberta September 20th to 24th installing a GENIO Mash Still 500 for a brewery that is venturing into distilling now. Another one was just delivered to Victoria, BC last week. 7. What sort of training and ongoing support do you offer? If my still broke down, who would fix it? We can arrange to visit your distillery to provide hands-on training or we can also provide assistance through telephone, Skype and email. It just depends on our client's preference. If something was to breakdown, we would courier a part to you using UPS Air right to your distillery. All components on the still are very easily removable and you just need the following tools to be able to take the entire still apart: flat head screwdriver, philips head screwdriver, 10mm, 13mm, and 17mm wrench and a pair of pliers. Therefore very easy to replace anything on the still and we would provide assistance over the phone or Skype if required. Our stills come with a 2 year full warranty, but if something was to fail from normal use after 2 years, we would still fix it as we are in the business of having happy customers.
  2. Thank you, it is excellent feedback and exactly the kind of information I was looking for!
  3. Thanks! I sent you some additional questions to your info@ address as well. Since they may be of interest to others on this forum, I include them here as well: 1. I am planning on sourcing my whiskey wash from local breweries. Would I need a jacketed still for this? (the answer is NO) 2. How many gallons of water is used for one run on the 50 and 100L still? Would I be able to set up a tank solely for cooling and reuse the water? (See my question #5) 3. Do you have gin baskets for the two smaller stills? YES 4. Do your stills operate on atmospheric pressure? 5. How many whiskey runs could I do in 24 hours if they ran back-to-back, and how much product would be yielded at, say, 130 proof? 6. Is there a Genio still in operation anywhere near me? I am in Oregon. 7. What sort of training and ongoing support do you offer? If my still broke down, who would fix it?
  4. I am planning on sourcing my whiskey wash from local breweries. Would I need a jacketed still for this? How many gallons of water is used for one run on the 50 and 100L still? Would I be able to set up a tank solely for cooling and reuse the water? Do you have gin baskets for the two smaller stills?
  5. Greetings, all I am a refugee from the law firm world, having put in 20+ years as a law firm COO. I quit my job on 6/30/2016 and have been working full-time trying to get my business out of the regulatory process and off the ground. I have learned so much in the past year and this forum has been immeasurably helpful. We are blessed with a beautiful and historic family farm location in Oregon's wine country for our tasting room and distillery. Check out our brand back story and photo gallery at www.americanpioneerspirits.com. In Oregon, putting anything on exclusive farm use property takes an act of congress--feels like it, anyway--and I have spent so much time and money just getting land use permits and negotiating with local officials over building requirements etc. Hoping to start my tasting room construction soon, but contractors are hugely busy here so that part is slow as well. I applied for both a DSP and a wholesaler's permit and now have the wholesaler permit in hand. I am establishing a restaurant and bar line of basic spirits (using co-packaging) to get some funds flowing in, and am thinking about 1 liter bottles rather than 750 ml . Any horror stories around that idea? Also, my dream was to do this all on my own money, but I am going to need either investor or SBA loan money to do this right. Any advice you have to share on those two options is appreciated. Lastly, you are all invited to visit our tasting room after we open. It's a beautiful place and you might not want to leave!
  6. That link has expired, but I found it here: http://www.oregon.gov/bcd/codes-stand/Documents/Interpretations/interp-15-02-craftdistillery.pdf
×