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ViolentBlue

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Posts posted by ViolentBlue

  1. If I remember correctly that was a custom designed stripping potstill.

    I dont recall who it was sold to. the price looks decent.

    would need a 1.2 million BTU steam boiler

     

    what else would you like to know?

     

  2. Cage and sons will continue to stand as a name, but Gordon Cage, our namesake has passed. 

    the family mourns his passing, for the time we will keep the name Cage and Sons, the Cage Brothers will continue on.

    Robert will continue on overseeing the steam engineering and maintenance,

    Steven will remain overseeing design, process engineering and mechanical engineering.

  3. I parted ways with Artisan quite a while ago, I had done the design work on their stills.

    I still do help people from time to time that have one, and can no longer get help from ASD.

    drop me a message, I might be able to help

  4. I have a 500Lb and 1 Ton system designed, Waiting on pricing for Automation.

    assuming $20-25k before automation for 500Lb system and 35-40k for the 1 ton.

    still got a way to go with the prototype unit before I would consider it a complete unit, Automation being the highest priority.

  5. I've designed a malting system for my own Distillery/Brewery, and wondering if there is any interest in this in the larger community/industry.

    Its a single vessel malt system, that can handle steeping, sprouting drying kilning and smoking all in one. Unit Number 1 is designed for a 500LB capacity, Second unit will be 1 ton.

    first test batch of pale malt running right now, will be doing triticale and rye later this spring, and may even do a batch of corn, just to see how it performs.

  6. I had this discussion with a distiller friend of mine who moved from Tennessee to England and found his same recipe didnt work there. I surmised that it was a PH issue, considering it was limestone rich water he was using in Tennessee.

    I had suggested limestone or chalk chunks in the bottom of the fermenter to give the same PH effects as the limestone water.

    Seashells might not give their calcium up as easily as mineral Limestone or chalk, but it cant hurt unless it is dirty and becomes a source for infection.

     

    Just my thoughts, but I dont think you are far off.

  7. we build R&D stills down in the 15 and 30 gallon sizes. directly scalable to our lager stills, so recipes translate directly.

    I've attached a picture of a 30 gallon system set up specifically to make vodka and Gin, from grape in Washinton state. Products of which are multiple award winning at world spirits competition and others. consistency distills to 192 Proof

    second image is of the same size system for a vineyard in Wisconsin (in production) with copper kettle and columns

    dead oak.jpg

    image.jpg

  8. I have worked with a column stills running raschig rings that was 24" in diameter.

    I can point you towards the vendor we used, or depending on how much you need we may have some left over.

  9. my first guess would be incomplete gluco conversion, alpha has converted to complex sugars but gluco has only partially converted to simple sugars.

    this is typically a temperature or pH issue

     

    second guess, is Yeast, what Yeast are you using? some yeasts cannot survive the pH crash as ferment continues on. Recently had a friend dealing with this, same yeast he had been using for years at a different distillery just stalled out half way through ferment. changed out to DADY and it ferments just fine now.

    you can side step this issue by adjusting the pH throughout the ferment, but this is a poor solution longterm.

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