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That is our new option. We get maybe 1 in 5 mashes that actually go close to dry (1.008). Can't seem to figure out why this happens. We do the same process. We do however have a crazy amount of fruit fly's this time of year which is probably why the stall happens. I thought possibly strong yeast could help, but maybe not.

Anyone have a yeast better suited for open fermentation that might help my final gravity issue? We lowered our SG to 1.082 / 19-20 brix and we seem to have a better FG of 1.20 / 4-5 brix... It seems no matter what we try we don't achieve much lower than that. We are love our Dady red star yeast for price and flavour, but sometimes i think its not made for what we are doing.

I am looking for 3-4 barrels worth of high rye whiskey. 1-2 years aged. If anyone has any available i would love to purchase. Shipping to Canada. Thanks!

I added two nice stainless ball valves at the top and bottom. Now i am ready to rock! Sub question. Could we use the same charcoal for Rum, rinse them use for vodka? or should charcoal only be used for one product then pitch it? Just trying to save some money 😃

Thank everyone!! Really appreciate it.

Planning on doing our first charcoal filter with acid washed activate coconut charcoal. We are planning on pumping 300 gallons of vodka at 81 proof vodka through our 3”x36” filter housing with 2x 3” 50 mesh screen gaskets and two 3” to 5/8” hose barb adapters from the bottle up one time. I can't figure out for the life of me how to store the charcoal once we are finished so we can reuse it. I assume it can be used again. My guess is if we can store it properly every time we run 300 gallons through it we should be able to use it at least 10 times. No way we can dump 250$ worth of charcoal each time we run a small batch of vodka. Any info would be amazing! Thanks

Ed from Morrison Thermopower Inc might be the best in the business! He is actually from Lincon! Did all our chillers and boiler works. Mashtun, still he did it all. 905-933-8941

I found a bunch of heaven hill twice dumped bourbons i am going to try in a few weeks. Pretty excited. Quick question. What proof does everyone put their brand in the barrel at. I assume 110-120? Any pro's or cons to doing it higher or lower? Would love to do a few different tests, but any feedback would rock! Side note: One thing we noticed when we ran our peach wine was that the warmer we ran our deflag on our 4 plate tour the sweeter the peach flavours were. The cooler we ran it the more peach flower/floural the flavours were. Pretty happy with how it all turned out!

Another noob question 😃 If i am running NGS through my Pot and i make a small heads cut. I should run it down to about 40% then give up? I started with about 35% NGS. Sorry i know its a dumb question...but its driving me nuts looking for answers.

Would a new barrel with medium toast and a light char be an option? Should have considered how delicate the peach spirit can be.

Looking to start aging some peach wine i am looking to distill soon and I want to pick up a bunch of barrels to age a peach brandy in for 1-4 years. Looking for input as to what type's of barrels and char's work best. My plan was mostly to pick up different fresh 1 dump bourbon and rye used barrels from a few larger distilleries (jack daniel, heaven hill, woodford and buffalo trace). I also want to play around with new oak with alligator 3 and 4 char. I didn't see a thread in here specifically talking about aging brandy so here it goes!

used the moonshine yeast (10kg box) and we loved it. Not sure about other products. Are you sure they are out of business??

Is this still for sale? If so i would love to buy it! danny@limiteddistillery.com Thx!

Is Calcium hydroxide mostly for sugar washes/rum product when raising PH? or would you use this for all grain mashes also? Been using Calcium Carb. for a while and not super happy with it. I do like it more than baking soda though.

Also what type are you guys trying? I just contacted Omega Yeast to pick up some trial yeasts they have three strands of Kveik.

I got 99 problems but foaming is not one hehe. The mess...i could only imagine. Thanks again for the info!

All the info is greatly appreciated! I have started stirring the grain cap often as I think it does excite the mash. More/different enzymes and try for more milled grain. Also lower starting gravity. At the end of the day I love the flavours coming from the product but it’s too much effort for low % washes. Try try again! Also we have not had enough runs to get backset yet so the plan is to start using 10% of that to help with the PH drops. Is a 3.75 terrible for the majority of the ferment?

Just started a higher rye mash whisky and learning quickly how much “fun” they are. I can’t help much other than adding in that whatever we are doing doesn’t really create any foaming in fermentation or distillation. Although we have many of the above issues. Not using any de foamers at all. We are not even using enzymes. We are using 60% malted rye and 40% malted distillers malt. One issue is our grain is not even close to flour. Company we buy from claims they mill it as much as they can but it’s half way between what breweries use and flour. Huge grain caps when fermenting. We start with a high gravity of 1.090 (22 brix) and ferment around 88F using safspirit usw-6 for yeast. We can’t seem to ever get the gravity to fall below 1.040. We did once but this is ferment 9 and no luck. Mash tastes like booze, smells like booze and we get a decent yield out of the still. 60% using the scotch pot top from the start. Starting PH 5.6. Now one thing I hope is okay is that these ferments sit around 3.75 PH almost the entire ferment. We boast to 4.25 a few times during the 5 day ferment with cal carb but it always drops to around 3.75ish any ideas? Thx

Update! Bottling housing are working amazing...but i have noticed the clear floating in some of our products and even some granular stuff from some of our infused product (mint leaves). Most products are perfect but i am not 100% happy. I re read this thread and pretty sure my filters are just cheap / junk. I am buying these: MB10N0.50N (0.5 Micron) MB10N05N (5 Micron) http://rainfresh.ca/wp/wp-content/uploads/2016/07/MB-Series-Sep-2016.pdf I am running them first through the 5 micron then .5 micron and doing a pretty good RO water rinse before running the spirits. These are like 8-10$ each so its nice for our small batches as they are pretty much throwaway. BUT the end result has not been perfect and any help figuring it out would be amazing! Thanks!

Love our gravity feed Mori filler. Cheap and easy

I will send a pick of the tank and you can tell me how long would make sense! I think my still pot needs the same deal. Thx

We are running into issues getting proper temperature readings on our 300 gallon mashtun. We have two thermo ports on the tank and half the time none of them are ever close enough to even read properly. We have one at the top of the tank and one at the front in the middle (about 150 gallons maybe a bit less). We take samples with a scoop and of course when the mash gets to the middle of the tank when adding more grain and water it starts to read, but most of the time we are usually over our target temp and lose out on a lot of the conversion till we add colder water or more grain. Seems like a losing battle. I have tested both thermometers and they both work great. Mashtun is jacketed and heated with steam! Any tips or tricks would be greatly appreciated.

Would this work for a completely green column (10" with 4 bubble plates)? FCC/USP Grade Citric Acid

I am working on cleaning my column on my still and I can't figure out how to remove the glass from each window in the column. I have the tool which let me unscrew the metal piece, but the glass will not come out. It's really stuck and i don't want to break with using a screw driver of course. Any suggestions? Its a used still so who knows when it was cleaned last. Thanks in advance!

8 months ago I decided to age my rum in a 25 year old light charred barrel that had a TON of whiskey dumps over the 20+ years. Everything is turning out great, but i think my final product needs more toffee/carmel/sugar nuances to be where i want it to be. Any suggestions in what type of barrel (toast and char level) i should consider to keep this going? I have been doing a ton of reading on aging rum and tannins...but i can't seem to find out how to toast / char a barrel more or less to keep more tannins in the wood. French Oak has the most tannins, but when you heat the wood most articles say it kills the tannins. What am i missing here?