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Black Creek

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  1. I got my filters for enolmatic from Great Western Malting. When I purchased I couldn't find the bottler and filter from one place. Took a little while to piece the system together but by the time I was ready for it we were good.
  2. Can't speak for all of course but my still has electric heat elements and I can't imagine running it to the point that they might be exposed instead of submerged.
  3. The poll is flawed, you have to enter values for things you do not offer to go to next question.
  4. Bought two conical tanks and attachments from this company. I had a ball valve start dripping after 5 uses. It is the 12th day since telling them warranty or not please send one. I have called and emailed til I'm done. Just lost all my future business over a ball valve. Got the replacement in today from another company. At glance looks to be made better. Live and learn. Just know that if you use this company they will not stand behind their product and will not even return a call or email. Zero customer service.
  5. Yeah but who has 20 hrs to babysit a still. Much happier with end product from a strip then spirit run than I ever was with single pass.
  6. "I'd like to get it down to where I'm making single runs to finished product." I tried that too. I make stripping runs now. I have a 52 gal, 6" ,4 plate mile hi still. I am currently looking to build a 150 gallon stripping still and use the 52 just for spirit runs.
  7. So the heat has come home to Florida. Ferment hit 90 degrees and finished out like a race horse. That answers that question. Come fall I guess I'll be needing to build an immersion heater or two.
  8. So if you start with a wine that was aged in oak for two years then you're good to go? Pros/cons?
  9. So far I have been placing them by hand. Would be interesting to see a few machines. Designed my own labels and sent them to print house I've been using for years in my sign business. 500 on a roll. Easy enough til we get into serious #s.
  10. Sugar Daddy is where I get my panela. Jason is great to work with.
  11. Couple of my first ferments I used distillavite, dap, baking soda, etc. and then ran clean. Just water, yeast and panela. Same times for both. My water is artesian and according to meter very clean, ph around 8 at tap with tds of 184. It gets some serious oxygen when I melt the panella in with a drill and paddle I bet. My lallemand rep tells me 84 degrees during ferment is right in there and I may want to pitch less than 95 degrees. Gravity starts around 170 and falls steady with ferment. At three weeks or there about I am at 1 brix or less and then rack n run.
  12. I pitch as close to 100 as I can get. I start yeast in a bucket until cake forms then pitch. Within a day it is rolling. Active all the way thru fermentation. It is about to be in the high 90's to 100's here on the daily in summer so if the next ferment shortens that should tell me what's up. Might have to coil some copper and make an immersion heater to see if it helps. Was planning on doing that this winter any way, lol. Perhaps another yeast? Slow ferment has been giving good results in spirit but I have distributors knocking on my door now so I need to increase my productivity in order for wholesale to make fiscal sense. Next step is adding a stripping still to match my fermenters. That should double my efficiency as far as time goes. Thanks.
  13. Starting gravity 1.07, 17 brix, 200 grams yeast into 130 gallons water which fills fermenter to 150 gallon mark after adding panella at just over 2lbs per gallon
  14. Excellent thread. I have not used fresh press but do intend to in the future. Right now I am using panella and no nutrient. I have used distillivite with distillimaxrm previously and between the two I do not see any difference in ferment times. I am in Florida so the warehouse is nice and warm. Ferment stays about 84 degrees give or take. Right now my ferment takes over two weeks after which I clean sediment from wash and run. I keep daily checks on brix, sg, temp, ph. ph stays over 4. How are the rest of you getting 5-6 day ferments?
  15. Black Creek

    Aging Rum

    6 weeks to 8 weeks wood in the barrel then 5 months without. My wife is my taste tester, when she says it's ready we proof and bottle.
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