Jump to content

Eud

Members
  • Content Count

    31
  • Joined

  • Last visited

Community Reputation

2 Neutral

About Eud

  • Rank
    Contributor

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I'm not that experienced myself, but I find all of your posts to use terms where I have no idea what you're talking about. Is there a language barrier and you're coming from a language where you're translating things into english to ask these questions which is why they seem to make no sense (at least to me)?
  2. Home distillers just use oyster shells (designed as chicken feed) from the feed store as a calcium carbonate source to raise pH during the ferment. Calcium carbonate doesn't dissolve much in water until the pH drops, so just adding chalk will keep it from bottoming out during the ferment. More tweaks and measuring and multiple batches of experience will let you keep it stable. Usually enzymes are picky about pH. You might consult the data sheets on your enzyme and then check pH when you add the alpha enzyme and also when you add the gluco enzyme. You might need a little citric acid or backset to lower it for the gluco enzyme in particular and to start off the ferment at below 5pH. Then you might need some calcium carbonate to keep it from crashing during the ferment. By the way, I'm more familiar with the enzymes from Ferm-Solutions, and those quantities are really high for a 30 pound mash using the liquid enzymes they sell. I don't know those brand names, though, so maybe that's a reasonable amount. Not sure 5% malted barley would be enough buffer for a pH crash. Not saying it won't. I just don't know.
  3. I'm not sure if those questions can be answered right away without more info. A ferment at 75F is a little lower than most seem to run their distiller's yeast at, but 1058 isn't bad conversion at 2 pounds per gallon especially if it's one of your first and you're still getting the process down. 2 grams per gallon doesn't seem unreasonably small amount of yeast assuming it is viable. Here are a few more questions: How finely ground is the corn? What temp did you cook to and for how long? What enzymes did you add at what points in the cook and mash and at what temperatures and what pH? Did you check the pH of the ferment? Did it crash low enough to stop the yeast activity with the 100% corn and no added buffers?
  4. Not sure about Canada, but to get you in the ballpark I've seen heirloom (Bloody Butcher) clean shelled corn in bags at $500/ton. This might be high compared to more mainstream corn, but I don't have that cost comparison since I'm not in the business yet. I just talked to a guy I was interested in buying from to get a plan together. From the same farmer Danko Rye was $15 per 60 pound bushel. Restaurant supply stores in US sell cornmeal at $13 per 50 pound bag which also comes out to $520/ton, so maybe it's not a bad estimate.
  5. Normal mash is in the neighborhood of 2 pounds per gallon more or less.
  6. Thanks for continuing to contribute to this thread. I've had a lot of time to read and a lot of time to visit local distillers and even some time to provide free labor. I asked for the unpleasant parts so I could get a realistic idea. One day I was moving, weighing, lifting, and carefully pouring (to avoid dough ball creation) 50 pound bags of crushed rye into their 400g combo mash tun/stripping still while trying to ignore the uncomfortably warm steam coming out the hole. Then later in the week I got inside to powerwash, scrape, and clean it all out after stripping. They're a small and very lean shop, very focused on using labor to overcome lack of capital. They're making nice stuff though, and I really hope they do well in the long term. They're still in the phase where they're waiting on things to age to be really good, but even the "shortcut" stuff is turning out good, so I think they're on the right track. Point of that story is that now I know better the full range of things I'd need to add in to a plan to get set up. Just some things I hadn't figured on was: water filtration, grain crushers and augers, crash cooling, lifting equipment (for gravity siphons and just moving stuff around), scales, pumps for alcohol, pumps for solids, liquid removal for spent grain (assuming you can find someone to take it as feed), and lots of other random stuff that would definitely add up. Having seen it, I think I wouldn't go smaller than a mash tun and stripping still that can fill a standard 53 gallon barrel, which would probably be around 600g mash tun/fermenter/stripper combo and maybe a couple of 100g spirit stills. That gets me a barrel a week of product, then I'd up production later by adding fermenters and a dedicated stripping still, so I'd want to make sure that I had a the ability to heat and cool that extra equipment from the start.
  7. The OP says that he's not going to distill this, just brewing it to drink. I've never had a pure sugar fermentation that I really wanted to drink. If it ferments out dry it is unpleasant and acidic, even with carbonate additions to keep the pH from crashing so low that the yeast stop working. It also often has a lot of apple character which the OP says is acetaldehyde. Probably correctly. I'm not sure that any amount of DAP or Fermaid or yeast strain or crushed B vitamin or calcium carbonate or oyster shells or whatever will make a pure sugar wash pleasant to drink out of the fermenter. Just my 2c.
  8. I've asked a local small distiller if a group of friends and I could come in and make a batch and end up with four 5 gallon barrels we could age at home for as long as we wanted. His stripping still which he uses to mash and ferment as well will produce 20 gallons of barrel strength from a single batch after cuts in a strip/spirit run. I had guessed the price per barrel about right, and he'd be open to it, but his read of the TTB rules didn't lead him to believe that he could send out the whiskey in anything other than the bottles that he has gotten label approval for. We'd be willing to pay the full price of the output, including duty and local taxes, but he said he'd have to send us out with the liquid in his bottles and with an empty barrel that we could always refill from the bottles once we got it home... Short answer was, we were ok to leave the barrel in his bonded warehouse aging to be bottled by him in the future, or we were welcome to take the output home in legal bottles to dump in a barrel of our own at home, but we couldn't leave with a barrel full of new make to age at home.
  9. Isn't a proof gallon a tax concept defined as one gallon at 100 proof (50% ABV)? In which case I think you'd have 37.7 * 2 = 75.4 proof gallons for tax purposes.
  10. https://www.brindiamogroup.com/services/liquid-sourcing
  11. I'm a novice and just in the process of doing homework before possibly taking the leap, but it sure looks to me like you're thinking about buying someone else's problems.
  12. Think Brindiamo Group would have access to some barrels for you? They are apparently pretty responsive.
  13. Glen, Thanks for coming back here with updates. I am really enjoying reading them. I'm helping out a local small distiller here from time to time to get a feel for the work involved. I'm asking him to have me do the grunt work (cleaning and moving heavy stuff around) and peppering him with questions about what his hard parts are. One thing that struck me as I was standing there waiting for the mash to heat was looking at his stacks of filled barrels and doing the math in my head for how much resources he had tied up in material cost, utilities, and time in those barrels. I was also struck by how valuable it would be to have the cash up front to spend to make things run efficiently so you're not killing yourself to keep the production going or spending lots of time every day waiting around for things to happen.
  14. No real new information here that hasn't been seen before, but this just popped up on my news feed: https://www.wkyt.com/content/news/AG-Bourbon-barrel-company-pretending-to-be-in-Lexington-scamming-customers-503330011.html
  15. Eud

    reusing feints

    I read what Odin wrote over at Home Distiller. How long do you let it sit at 17% before siphoning out the middle bits?
×
×
  • Create New...