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Joey Bender

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About Joey Bender

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  • Birthday 09/02/1994

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    Louisville, KY

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  1. In the future I would use more premalt or add enzymes around 130 degrees before heating to 212. The gelled corn means starches weren’t converted into sugar. Learned this when I forgot to add enzymes as a premalt for a 100% corn whiskey and had to shovel out about 100 pounds of corn jelly from the bottom of a cooker.
  2. Distilling newbie here, I believe I understand the difference between a thumper and doubler. Correct me if I'm wrong... The doubler basically reboils condensed low wines to make high wines. Thumper does not use condensed low wines, only low wine vapors to make high wines. I've seen continuous systems that allow for a doubler still to work as a thumper or a doubler by changing valve configurations. Why would you use one over the other? What affect does each one have on the high wine product? Looked online for an answer and didn't really see much. I know there's a lot of expertise
  3. Hello everyone, I am a graduate student at the University of Louisville studying Chemical Engineering. I am on track to graduate in May of 2018 with a master's degree in Chemical Engineering and would like to continue my work in the distilled spirits industry after graduation. I have about a year and a half of work experience, with six months working in two different distilleries. This summer, I worked at Moonshine University in Louisville, KY as a distillery assistant. I was in charge of operating and cleaning small scale distillery equipment to prepare for classes. The distillery at Moons
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