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About richard1

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    Active Contributor

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    Johannesburg, South Africa
  • Interests
    Scuba diving and sailing

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  1. richard1

    DIN Gasket material for sight glass?

    Silicone is also great. Just make sure that it is at 80 shore hardness.
  2. richard1

    My experience with Corson Distilling

    I would like to see an end to this discussion and find it apalling. Further I think it ought be removed from the site. I say this because its nothing short of competitor bashing when the guy (Corson) is down and out and further trying to say how much better yourselves are. Has Corson cocked up and has he got a case to answer to. Hell Yes, 6 love so. No I don't know him and neither do I want to know him. I believe that the ADI community is now sufficiently aware of why you don't buy from them. Enough of my rant and cheers to everyone on that side of the pond.
  3. Some basic undrstanding from the web and had to look these items up. http://mezcalphd.com/2013/10/mezcal-tequila-sotol-bacanora-raicilla-pulque-and-more/
  4. richard1

    Distiller / Chemical Engineer for Hire

    But you know what they say about the wheels turning slowly .......!!!!
  5. richard1

    Welding question

    In fairness, yes it was a crappy weld ..... not everyone is a welder and he obviously does not know better. But the other weld of the male butt to the pipe is also not perfect. Great colour but too much undercut.
  6. richard1

    How do they flavour those Gins!

    You can also simply add the flavoured concentrate into the bottle strength product. Full flavour, but a heathen approach.
  7. richard1

    What ever happened to iStill?

  8. richard1

    What ever happened to iStill?

    Interesting recipe. If you for fermentation were to instead use fresh cane juice, would you use the same amount of yeast. I know by previous posts that you really like to use bakers yeast, but is there any other better or recommended yeast for an improved taste profile. Lastly would you during fermentation advocate agitation after the remaining yeast is sprinkled on surface top. Cheers, Richard
  9. richard1

    Rust in stainless tank

    The majority of these are on the weld line. Rather get some pickling paste from some SS welders.
  10. richard1

    Craft gin - 5 questions, please don't beat me up

    I can see a sale coming up.
  11. richard1

    Lessons in Barrel Aging

    Consistency. I love the idea of barrels and it all sounds right BUT is it not the better way (for consistency) to rather use new charred staves with a 53G drum or similar. In this way you know that you are putting in new and same quantities with every batch.
  12. richard1

    Is it worth using sugarcane in rum production ?

    Really nice comments coming out. Here in South Africa, the farmers first burn the cane fields and then harvest within 24hrs for immediate delivery to the mills. The rum guy I visited, indicated that it takes 3,000kg cane to produce 750L juice. The cane he hammer mills and then uses an almighty piston press for the juice.
  13. richard1

    Is it worth using sugarcane in rum production ?

    So it begs the questions ..... 1 If you used the boiled down sugar cane juice into mollasses and proceded from there, would you still get the same "funk" rum flavour as you would from a sugar cane juice fermentation. 2. Which gives the better final product flavour .... juice or mollasses version as above I ask these questions because I have been recently looking at rum from sugar cane juice and have been pondering about logistics as I am a days drive away from sugar cane juice areas.
  14. richard1

    Looking for Used Bottle Filler

    Can I ask a silly question here .... do you require an atex motor with the Mori filler ??
  15. richard1

    Continuous Columns: Where do I start??

    I think I am "period" out and @Silk City Distillers I am as potentially as with others, not in complete agreement with you. So be it. But seriously, @indyspirits, I think you are at a cross road and will have to seriously consider production ideology whether you wish to go the continous route or stick with traditional kettle route because they are obviously fundamentally different with both having degrees of pro's and con's not to mention high capital costs.