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Gundog48

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About Gundog48

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  1. Gundog48

    Dosing Alcohol in Blend Tanks?

    We're primarily a gin distillery who's operations are expanding quite rapidly. Our process involves blending together multiple distillates in a blend tank, and then diluting down to bottling strength. At the moment, we achieve this by placing our tank on a pallet balance and pumping the distillates by hand into the tank until the correct weight is reached. This works on the scale we currently work at, as we can move the tank on and off the balance using a pallet truck. We're looking at scaling up our blend sizes to a point where moving it wouldn't be viable. I'd be interested in what solutions there are for weighing or dosing alcohol into another tank. How do you guys do it?
  2. Gundog48

    Small-Scale Rum Trial

    This is my first time posting here, so I'll briefly introduce myself. I'm an imposter from the UK, very keen on the practice and study of distilling, this is my first year working in the industry. I work for a gin distillery, they've always been keen on producing other spirits (we did a single barrel single malt collaboration project before I started), and I've done a lot of research on rum. As it stands, they've given me the green light to start my own rum project, which I'm incredibly excited about. I'm trying to balance working on a small scale with trying to replicate the results that will be obtained by ongoing production, as well as producing a spirit that we can trial in different ways. I intend to do 3x150L fermentation and distillations, using blackstrap molasses diluted to provide a potential ABV of 10%, with initial additions of DAP at 0.6g/L, and pH adjustment with acid addition. Fermentations will be pumped off the lees, leaving some behind in the fermentor, distilled, then sufficient backset (roughly 30% to begin with), molasses and water added back to the fermentor once cooled (perhaps with the addition of fresh yeast?). For yeast, I intend to use either a Belgian abbey or saison yeast, or potentially a hefeweizen yeast pitched alongside a more alcohol tolerant strain. The aim is to increase ester production. After three fermentations and distillations, the combined low wines will be distilled, using a rectification column configured to collect the heart cut at around 85% ABV. With the resultant spirit, I intend to try some variations such as plain white rum, oaking experiments, blending with clarified dunder, macerating with spices, and redistilling with botanicals. I'd like to know your thoughts on my plan- as you can probably gather, I'm very new to commercial distilling, I'm very enthusiastic with my study, but have little practical experience at product development. The still I'm working with is a nominally 300L still (can take over 450L of wash if needed), with a 7-plate rectification column. It's not the setup that's going to launch us into large scale rum production, but we're not adverse to the idea of small batch production and one-offs!
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