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Everything posted by Southernhighlander

  1. Bluebolt, our stills have copper defuser plate assemblies that maximize your copper vapor interaction (among other things). I came up with the design 7 years ago. Just one of my defuser plate assemblies guarantees 100% copper vapor interaction. Most of our stills have at least 2 defuser plate assemblies. We have glass bubble plate columns and we have the 26 gallon pots as well as 40 gallon pot belly pots. Our 40s cost less than our competitors 30 gallon pots. I had to have an emergency surgery yesterday. It will be 2 to 3 weeks before they will let me work in my office. However, I have 5 office staff so everything will be running smoothly as always. I have not been able to answer my emails since the surgery but I will be working from my bed on my lap top starting tomorrow. If you would like to talk about your needs, give me a call at my home number tomorrow 417-778-6100. Or if you would just like to order call 417-778-6100 and ask for Susan. Here is Susan's email address: susan@distillery-equipment.com
  2. You should go with the 26 gallon single wall with the 4 plate if it fits your budget better. If you ever want to trade it in on something larger, I will give you a good trade in price for it.
  3. I'm not sure what's going on there. They do appear to be the same stills. I will have to talk to my employees about it. Thanks for pointing that out. The still in the links is a great R&D still that will produce similarly to our Pro Whiskey stills. If you purchase a more complex larger still, then I can sell you the modular components needed for the R&D still to mimic your larger still. Being able to remove the plates and run these 4" bubble plate columns as pot stills or with different numbers of plates adds a great deal of versatility. We also have jacketed baine marie combination mash tun stills in this size. These baine maries can also be ran as steam stills so they will more closely mimic a larger steam or Baine Marie still. Being able to cook corn mash in them is a real benefit as well, however they are a lot more expensive. The agitator increases the price by around $1800.00 including the VFD. These are geared agitators with explosion proof Baldor motors.
  4. The earliest reference that I can find for a plate column being called a flute was from 2010 in reference to Hillbilly Stills perf plate column called the hillbilly flute, The first per plate columns were being used in the mid 19th century. We tested both perf plate and bubble plate columns when we started. Just like Silk said: bubble plates have a broader range of operation and more flexibility, also in my opinion bubble plate columns are easier to run and easier to balance. This is why we don't sell perf plate columns. Please see the link below. We also have discounts for first responders, current military and veterans. Whether you buy from us or someone else, I think that a bubble plate column will work better for you. https://moonshine-still.co/t/moonshine-stills?page=2
  5. That's a really high flow rate for such a small still. Your question is not that simple. A lot more info is needed to give you a proper answer. What is the temperature of the coolant leaving the condenser? What is the temp of the condensate leaving the parrot? Please post a picture or a link to a picture of your still as well as the specs and dimensions of your condenser.
  6. Crooked Creek, Email me privately and I will tell you how it works. paul@distillery-equipment.com
  7. Hi Crooked Creek I'm Paul. The OSPM creates pressure in an open system. It connects to the baine marie still's jacket vent. Physically the OSPM is a little less than 6' tall and between 3" and 10" in diameter depending on how much pressure that you want to create. The OSPM has a vent which vents pressure like a pressure relief valve if the pressure exceeds the operating pressure of the OSPM. paul@distillery-equipment.com
  8. Mike has worked for a lot of my customers and he does a really great job. He is one of the most experienced chiller guys around when it comes to distilleries.
  9. I usually take the rough estimate and double or triple it. Our Pro series and signature equipment agitators are around 3 time more hp than our competitors and our pro series condensers have around 4 times the condensing capacity on the average. We typically go with thicker steel and copper than our competitors on the pro series and signature series stills. Our prices are lower because of our low over head and lower mark ups. I built the business with no debt. For the standard series the condensers are plenty large enough as are the agitators. We test all jackets to 3 times the operation steam pressures. My team leaders have long check lists concerning quality control testing and inspection. Every distilling vessels goes through a 30 point inspection by me personally before it leaves here. We work really hard to make sure that no issues arise. By using the methods above we have been very successful with our designs. Now, all of our distilling equipment designs have been proven by years of use in the field. We have found that the fastest and most efficient way to crash cool mash with a heat exchanger, is a cooling coil in the mash tun. We maximize the heat exchange surface area with the coil so that our mash tuns with crash cooling coils, crash cool in 1 hour. Even our 2,500 gallon mash tun will crash cool in one hr with the coil. Because our pro series agitators are so heavy duty, you can leave 25% of the water out of the corn mash recipe and add it directly as cold water to crash cool from 190F down to the yeast throwing temp in less than 5 or 6 minutes in a 300 gallon mash tun. Keep in mind that this will shorten the lifespan of the agitator and that the cooling coil in the tun is the best way to go. Also you can steam inject and use the jackets of our tuns for crash cooling. Even with our insulation jackets, crash cooling with the jacket is not as efficient as the coil in the tun. Used properly, our tube and tube heat exchangers work great as well. We currently quote all of our on the grain in mash tuns with crash cooling coils.
  10. Roger, We'll give that a try and check tye data against the test data for the current design. I'll let you know the results.
  11. Mike, We oversize our condensers considerably so that the customer is never limited by the condensers ability to condense vapor.
  12. Yep, that's what our original testing showed when we were running the prototypes. We tried several different variations including one with the tubing being dead level and our current design worked the best.
  13. Just finished another Ultra Pro Vodka still. this one has a bubble plate in the Scotch Column.
  14. Of course you need to loop the mash circulation through the mash tun or a fermenter because you will need to do multiple passes through the HX to complete the cooling process.
  15. You pump the mash from the top down and the coolant from the bottom up and of course you need 2 pumps. I don't have an automated video but it couldn't be any simpler.
  16. This basic tube in tube HX design has been used for years. Saying that they are prone clogging and are otherwise a bad design is like saying that the wheel is a bad design and doesn't work. Imagine if someone told you that the wheel is a bad design for rolling down the road. Now you are in our shoes.
  17. For grain in corn mashes that have been properly liquified, our crash cooling tube in tube heat exchangers with larger diameter diagonal tubes, never plug. The design is proven and in use by a great many distilleries.
  18. I think that you are probably okay with the copper coil. I have stainless cooling coils sized specifically for what you need for $250.00 Carl's design (Bubbas Barrels) is not the correct configuration for what you want to do, while mine is. Carl is a great guy and friend of mine and he would probably tell you the same.
  19. Is your copper coil corroding and turning green?
  20. That's the great thing about low wines, storage is no issue. Add to the list a low wines storage tank.
  21. jwalsh, If you are going to do corn mashes on the grain you will need a distillers mash tun. At least 99.9% of the bourbon produced in the US is done on the grain and for good reason. We can help you with the mash tun. Also it is best to size your stripping still 3 times larger than your spirit still. That way you will have just enough low wines from a stripping run to fill your spirit still, but of course there is nothing we can do about that now as you have already purchased your stills. The person who sold you the stills should have told you this. I certainly explain it to my customers. If you will email me: paul@distillery-equipment.com we can quote you for a Mash Cooker, compartmentalized receiving tanks for heads hearts and tails, proofing tank, CIP for everything, UL listed ethanol storage tank, mash pump (if needed), explosion proof ethanol pump (if needed), hoses for mash and high proof, air compressor, crash cooling equipment, Hot water holding tanks for reclaiming condenser water for cleaning and mashing, chiller for crash cooling mash, cartridge filter for final filtration and charcoal filters for flavor improvement. With a purchase of $10,000.00 or more I also give free consulting, free 3 day hands on distilling workshop using our equipment at a large distillery and free distillery equipment layout. We can also do training at your distillery for $800.00 per day plus expenses. We have stills in 20% of the distilleries in the USA and normally along with the stills we have full sets of equipment including everything except bottling lines, barrels, racks and bottle and other things like that. Along with our quotes we supply a huge reference list. We are well known for our quality, price and customer service.
  22. You can't make spirits as good as what can be made with a pot still. Continuous stills never remove all of the heads. An honest manufacturer of continuous stills will tell you that. I asked that question of a Vendome salesman to see if he would give me an honest answer and he did. They make great strippers but a continuous finishing still will never produce spirits as good as a well run pot still, where the distiller is diligent with his cuts.
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