HottyToddy77
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Posts posted by HottyToddy77
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we have soft water and use it for our mashing. we use RO water for cutting water.
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1 hour ago, indyspirits said:
I find this really deceptive. Shame on TTB (but really no surprise) for letting them label it this way.
From 27 CFR 5.22
(f) Class 6; rum. “Rum” is an alcoholic distillate from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products, produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to rum, and bottled at not less than 80° proof; and also includes mixtures solely of such distillates.
yeah, I think some of the confusion comes in as many people do refer to sorghum cane syrup as molasses. I think most people, at least in the south, call grain sorghum, Milo. so terminology is a problem. I know the TTB catches a lot of flack but when you get someone on the phone they are generally knowledgeable.
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35 minutes ago, Tom Lenerz said:
I'd recommend checking with a local farmer to see who they buy there bins, augers, elevators, etc.. from instead of direct from manufacturer. I contacted an ag millwright near me and and I had quotes for bins, elevators, pneumatic system and augers within a few days. Plus they might have a used one that will work for a fraction of the price.
I did ask several farmers here locally but they mostly have cattle. most the row crop farming is 4 hours away from me.
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On 11/6/2018 at 1:56 PM, Southernhighlander said:
We do removable and fixed. We spent a lot of time designing both. The position is such that cleaning is not an issue. We have around 40 mash tuns and combination mash tun stills in operation with internal cooling coils.
ours are fixed and work well
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1 hour ago, sonnyk said:
That is the model we have. We had one minor problem with it when the bottom auger in the hopper separated at the connection to the long auger (flight) in the tube. We fixed it and it moves a lot of grain quickly. We went with the 8" auger so it could reach the height of our grain bins. You will have to add an On/Off switch mounted on the Auger and the cable from the switch to a plug to power the unit.
BTW, when not in use we cover the bottom hopper with a plastic tote that we cut in half to keep rain water from collecting in the hopper. I hope this helps.
I figured I would need to add a vfd or some kind of switch. I was looking at a 6" or 8" that was 41' long to get into my bins. Sudenga is slow to quote
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16 hours ago, captnKB said:
@PeteB for your beer pump ive found that a standard centrifugal pump works best, and then meter your flow rate with a valve. This will yield the most consistent flow rate as long as you are pumping consistent mash.
don't know if it helps but my beer pump uses a rubber impeller with a VFD some people use a FLIP type cart pump. pushing a 30' head is a task
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we are looking at purchasing an auger to fill bins with. Anyone have a recommendation? something like the link below
https://sudenga.com/our-products/portable-augers/model-td-450
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56 minutes ago, Stumpy's said:
Just out of curiosity, how fast are you able to feed that thing? 5-8 gpm???
depending on how we are running it and weather 2.5-4 gpm
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On 11/12/2018 at 6:21 PM, captnKB said:
Hi Toddy,
I have never encountered a 12" column from Vendome before. Is it a single pass or just a stripping column?
It is what they call a "bourbon still" or a column with a doubler. https://www.facebook.com/cdwhiskey/ you can see some pictures and videos on facebook. a couple of other people are running similar set ups Peerless distilling runs a 14", KO distilling in Manassas, VA runs a 12" i think, Silverback in Afton, VA runs a 12" with a thumper instead of a doubler. I think there are over a dozen in the wild just don't know who all has them. your need other equipment like a beerwell, constant steam pressure and controls are important.
https://www.headframestills.com/stills/ these look interesting too
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I run a Vendome 12" Continuous. Most people cannot wrap their mind around it but columns can be "tuned" or run differently to get a taste you prefer.
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Our Rye Fermentations like to foam over the top of our fermentation tanks the first night. Our solution has been to lower the initial water volume and keep the fermentation cooler at the start then raise the temperature and let it finish up. I have seen mention of using products from 5 star and Magrabar. However, I have also seen people mention using oil such as olive, wheat or Corn Oil to keep the foam at bay.
So my questions are:
1. how much oil should be used?
2. flavor impacts of oil vs commercial anti-foam?
3. clean up of oil vs commercial anti-foam?
4. other considerations... cost $$?
Not sure if it matter but we use a continuous column still.
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We went with an Aerican Made Crown FC 5000lb electric forklift, lugged cushion tire. I was going propane but the electric just seemed better to us after a demo. with electric your turn radius is smaller because one wheel can counter rotate. we went with the small battery and it last us 2 weeks between charges. we charge at night while it isn't needed. Did i mention it is faster and smoother than propane.
after having the forklift for a year the only thing I don't like is that the lugged tires bring gravel back inside. Should have went with the smooth non-marking option.
https://www.crown.com/en-us/forklifts/fc-sit-down-counterbalanced-truck.html
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be careful on the cleaning agent. Acids can and will eat your copper, so neutralize or use a base cleaner like pbw. we clean our column 2-4 times per year.
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6 months and I generally get new shoes because the sole is wore out and lost support, but the shoe may have plenty of tread left. with boots you work in 1 year max. some wear and how long shoes last depends on how you walk and your weight. The blow out you described is from walking on the outside edge or the strings rotted. mink oil can help prevent string rot but I am sure your feet get wet often. I don't like steel toe boots for various reasons, get the reinforced toe.
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I would be interested in the fermentation tanks if you separate. send me a price
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so what mix of molasses and sugar do you use 50/50?
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https://www.amazon.com/gp/product/B00EAAAK74/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I have used this in various applications should work.
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Who are you using for bulk molasses and sugar in Louisiana? We called several Mills and they were all contracted out to bigger sugar companies.
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On 6/5/2018 at 2:46 PM, SlickFloss said:
Vacuum still are incredibly useful in any application where one would want to protect flavor compounds adversely affected by heat. While not the most practical for the every day run of the mill weekly stripping run in a whiskey centered distillery, I bet if you knew how to use one creatively it would make your own operations better, more unique, and more versatile.
Broad reductionary statements are ridiculous. Most would be better off making a habit of using them less.
yes but heat often brings out desirable flavors. So it would definitely be different or unique.
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15 hours ago, SlickFloss said:
If you want to be really unique build a vacuum still.
Vacuum stills are only useful in specific applications, such as rum made from blackstrap molasses
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you really need a Column still for vodka, but most people don't make vodka from scratch.
never seen one in person but these interest me. http://www.headframestills.com/stills/
ASD seems to have a good name
I run a Vendome great column still
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how do you plan to "make" your vodka? planned volume?
my mash soured...
in Whiskey
Posted
I could be wrong but I don't think Backset adds Calcium, as Backset is Acidic and Calcium is a Base. I think part of the reason KY distillers traditionally use backset is due to the high calcium content of their water, they needed the acid from the backset to offset the calcium in the water.