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About admiralty

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  1. Have one in good condition with case, etc. Just don't use it enough to justify having it. $1100. plus ships from WA jake@admiraltydistillers.com
  2. Depends on what part of the country I guess, but I used this guy in the Pacific NW with great results. James Solan Pacific Container Corporation PCCBox.com (206) 799-9544 James@PCCBox.com
  3. Brandy production, as above, talks a bunch about condenser temps effecting flavors, etc. I've never been to your place, but at least one rum distillery I have seen has a 2 stage condenser with water in the upper (1st contact with vapor) half and a mechanically-chilled section below for finishing the job ensuring no vapor loss on the hot ambient days. If what you're doing now works though, why worry? Not meeting flavor profile? I'm curious now
  4. There's lots of discussion about this method on Home Distiller. If you're talking about brandy in a legal sense it is made from fruit only. Added sugar would be DSS, the regulations and definitions are on TTB website. The Beverage Alcohol Manual is a great place to start.
  5. Do you know if the semi-auto will do a slight taper on a bottle? My label is a similar size to yours and the glass is barely out of cylinder, but enough to be a headache apparently
  6. Check with Andrew Koenig at Koenig Distillery- he has a nice little unit over there that is pretty close to what you describe.
  7. admiralty

    DIY defoamers

    old moonshiners sometimes added a wee slab of butter....
  8. John at Sandstone Distillery had a small injection setup on a stripping unit that was pretty ingenious. Might check with him. I don't think you'd be able to do it on a finishing run though, who knows?
  9. I'm starting to wonder if I have 800 kernels between my ears... Anyway, thanks. I hadn't thought about the starch conversion. I was sort of running the assumption that the lack of water was most of what we were talking about and the mass of fermentables wouldn't shift that much. For shucking I don't see it at scale, but as usual some good ol' boy engineering with a screw, cordless drill and a loop are available on Youtube solves the picnic size problem.
  10. So I don't do bourbon, but a friend and I were talking and wondered if anyone ever uses fresh (undried) corn at harvest time? I know everyone uses dried for obvious reasons the rest of the year and maybe I'm not looking in the right places- I sure can't find a reference to doing it that way. Any thoughts? Ever tried?
  11. Sorry, I should have made that more clear, or at least correct I meant that 300-310 number as proportion of PG. They bring a 275 gal tote @ 6.5%=35.75PG and I give them somewhere around 31 PG back is 87% recovery. In line with JustAndy and very similar results without feints.
  12. I'd guess that you're pretty close. I just looked at a bunch of records for my local cideries- I just get the cider and give it back. Anyway, they say that I'm getting 6.5% juice from them (so that's the same) and I'm giving them back on (eyeball) average closer to 300 or 310L/10000L cider. Recyling heads/tails and using a couple plates on the side column. Hope that's useful.
  13. Now if only we could get them to look at the reporting forms.....
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