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Bakery87

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Everything posted by Bakery87

  1. I'm interested in this as well. Do you have a name brand you'd recommend?
  2. Hey everyone, I have a question for those selling an entire barrel as a means of drumming up investors. We're thinking about preselling maybe 100 barrels of whiskey (bourbon, single malt, rye, etc). We're toying with a couple ideas on what the consumer would get out of these, as well as developing a price structure. My initial thoughts are below. I'm just trying to get a feel for what is industry standard is, or what others are trying to work with. I don't feel like having to do a new recipe based on suggestions by a consumer, as this may lead to more than one barrel being produced with our system. Barrel cost, maybe ~$10k (53 gallon) Buyers get to help with production for a day, if desired They receive all bottles of the final product from that barrel Different label with the name of the person/business, differentiating from a regular bottle of the type of whiskey They get to keep the barrel once dumped The buyer comes in every 6 months to get a sample The whiskey is only pulled when both the buyer and the distiller feel that the product meets their standards
  3. I forgot to mention earlier... If you have a packed column e.g. just a column filled with glass beads or other packing material, your theoretically number of plates would be very high. If you could pack whatever is coming off the top of your pot you could have a lot of "plates" in there, theoretically. If you ran a recycle stream from your effluent back to one of your "plates" you'd change the composition of that area, and you'll get an even higher proof of of your system. There are a lot of ways to increase your separation with modification, which would put you into a hybrid system at that point. Meerkat is spot on with each plate being cooler as you progress upwards in your column, due to the change in composition. It's a weird concept for a lot of people to grasp when we always hear "hot air rises". It's really just "less dense rises", and with air you don't have a compositional change like you do during distillation.
  4. Also, number of plates doesn't always equal number of theoretical plates. Calling a pot=1 and each plate=1 isn't always correct. Every system is different and it can be calculated with proper measurement. I'm guessing Southerhighlander has enough info to state what he manufactures. Pot stills will have different necks, onions, lyne arm direct, etc and thus will have drastically different numbers. Your pot still might have 3-4 theoretically plates. But he's also correct saying you'd have to distill many times to approach what he's making in one pass, and your last charge would be very high proof going in. Depending on your system type, you probably would have to leave a lot of good liquid behind as to not damager your equipment if you fall below a heating element.
  5. I would say that manufacturers only give you a couple pointers on how they "machine" operates. Especially with hybrids, because you're between two classic systems it's hard to know what the end user will make. A hybrid can be used to make just about anything. I haven't found a great resource for this either. I know distillers with hybrids that don't use the plates for whiskey, others that are to make a single pass product. I have some decent digital books that may have information. During the virus I'm trying to look back into more of that information, I'll let you know if I find something.
  6. With pedio over time you should be able to see with platelets on the top of the ferment, right? Was this a grain on or off fermentation? Depending on how the sample was prepared with grain present, that could change the reading. Usually with hydrometers it's an error as many others have pointed out.
  7. How did the product turn out? I'm also getting started with a 500 gallon hybrid with four plates. This topic was discussed last summer and I just found it, so I was wondering how the progress on your system has been? I have heard others say they run their deflag until heads start coming out, then turn off the deflag. It helps with by not allowing them to condense and they subsequently are collected quicker during the runs.
  8. John, what's your average fermentation time for that ratio?
  9. Thank you. I have reached out to a couple but haven't heard back. The usual information I get from them is in regards to water content. I think I should have stated my interest lies with heirloom varieties. I realize there isn't a repository of corn information, or at least I haven't found it yet. Just trying to think about a couple different types of corn and what they can do on a small scale.
  10. I may be using the wrong keywords to search on Google to answer my question; I'm looking for a breakdown of nutritional information comparing corn varieties. Starch, sugar, etc. I know there's a lot of different types of corn out there, and I hear some are too oily if you wanted to make a corn whiskey from them. Can anyone point me in the right direction? Thanks!
  11. @captnKB thanks for the contact! We're already building out about three miles from your place. We're going with a 500 gallon Vendome hybrid. The city hasn't quite been a nightmare, but man are they tough on a lot of regulations. Honestly I think we were delayed almost two years fighting for what we could put in our place. @maddog I think we're all set with design with Overland. We're still making a couple of small changes to our internal equipment design, but we're building now and should be up and operational around April/May (if things go as planned). I'm moving to the area next month and would love to meet you guys and see your setups. FYI I'm from Fierce Whiskers Distillery
  12. Thanks for the reply glisade. I've been leaning to a removable false bottom, much like a brewery mashtun. This way I can sparge and produce in a similar way to a brewery for my wort. I figured a lot of people would be doing a grain-off ferment based on how scotch is produced. I've been trying to find information everywhere but it seems it all follows the same pattern. This industry, like many others, will continue down paths because "that's how it's always been done", and I'm still hoping for a difference based on science or some anecdotes. As for the barrels, I'm with you on the naming. I heard a rumor on the new/used debate for this category may also end up trying to mimic scotch in that regard. I'm not sure how that will happen, but the topic of this category becoming an official one has started and was actively talked about at the ADI conference in Denver this year.
  13. With the potential rise of an American single malt whiskey category, I was wondering what everyone's plan is for fermentation with grain? I.e. grain-off or grain-on fermentation/distilling? Stranahan's does grain-on ferments with grain-off distillation, FYI. How much of a flavor change would I reasonably expect from lautering versus keeping my traditional bourbon method (grain-on ferment and distillation)? I would like to follow my same path to avoid changes in equipment or process, but I'd much rather have a great product that may take the time and money to produce. Is the going idea to keep the Scotch method for making these in the US, or is there a particular reason not to introduce grains? I was thinking it might be an astringent flavor you'd get, similar to over rinsing grains for beer production. I also should ask about new versus used barrels for this whiskey as well. I know Scotch is a grain-off ferment into used barrels, but where do we think the American single malt is going to go? Thanks guys!
  14. New to the forum. Former Colorado brewer turned Texas distiller. We're hoping to be operational by April 2020, producing bourbon, rye, and single malt. I'm looking forward to combing through the forum, asking questions, and doing some contributing as well.
  15. What type/size of system? I'm starting a place in Austin, but I may know some people that could be interested is this. If you have any pictures, that would also be nice. Mike
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