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About Geoman

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  1. That is a nail, and you hit it on the head. Huge difference between asking a question about beer brewing/home brewing, and asking a question about distilling.
  2. Howdi y'all, I'm a beginner in distilling long time beer brewer. in beer, we used to be very particular about what yeast to use. based on the target profile, taste, and so on. how is it in distilling for yeast choice? do you long timers and experienced guys, do you use different yeast for different product, like yeast for whiskey, another for rum, and another for different brandies? I'm using bred yest so far, for rum and brandies, I'm getting not so successful. any guidance? , any good books on this subject?
  3. It is a 26 gallons small direct fire. Are you saying the risk is scorching the remaining sugar or suspending yeast?? my main concern is, will this mostly have fussel alcohol and aldehyde because it was a sluggish fermentation?
  4. Hi to all, I guess the question I have, have not been discussed. granted in a commercial setting you need to attenuate your wash to get the most bang for your buck. But for me I'm wondering what is the draw down for distilling a not completely attenuated wash? 100% cane sugar wash. OG=1.094, bread yeast, stuck at 1.036 (7.6% alcohol). What is the disadvantage in running it as is? beside the cost Vs yield, can I get some neutral ethanol from it. Thanks
  5. Hi, new to distilling, but long time home brewer. However, I'm having hard time understanding the buffering solution here. my third sugar wash has been fermenting for 15 days and still at 1.064 (OG=1.094). as a brewer i used calcium chloride in my mash to drop PH and counter balance the water hardness (AKA residual alkalinity), in here I feel that it is used to maintain PH as a buffer while lemon juice is used to drop initial PH. can any one explain the role of Calcium Chloride, not in chemistry lesson way, but just in how to add it? just drop it in the wash? can I add it on the 15th day? Can I ad DAP now as well will this help my situation? Thanks
  6. How can I communicate with you directly? need to know what will you charge for consultation.
  7. Similar to standard beer brewing, they knock the boiling wort with chilled water first, then pass it to glycol. that should keep glycol chillers safer, but don't see how can such practice fit to any still condenser and or dephlegmator!!
  8. Hi all, I am new to the subject, and I am in the planing stage of starting a distillery, here in hot southern California. Tap water is hot, normally 70 to 80F, scarce, and costly to run for all cooling needs without any chilling mechanism. my question is, why can't distillers use glycol system for all cooling needs, condenser, dephlegmator, fermentation, and mash. Any reason?
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