Southernhighlander

Any one of the mash tuns on this page https://distillery-equipment.com/300gallonmashtun.htm Some of of my bigger mash tuns would need a small modification. You can do the job in this one, with no modification. A few distillers on here know this method and I certainly did not come up with it. If you know how this is done, don't tell these guys that don't. We will see if they can figure it out. Sort of a fun riddle. The price of this mash tun in the 300 gallon size is shown below. All crash cooling methods have advantages and disadvantages and this method is no different. $13,492.50

We just delivered the baine marie electric 300 gallon pro series, combination mash tun whiskey still yesterday. Unlike our competitors, we can do Baine Marie electric stills in capacities up to an 800 gallons. Also, our turnaround time on stock stills is currently as short as 6 weeks and we have most all sizes in stock. Lately we have been selling an average of 3 systems per week and we have no problem keeping up. paul@distillery-equipment.com. 417-778-6100 http://distillery-equipment.com http://moonshine-still.co http://triclamp.co

It is impressive, and it gives my customers, who use that method, a huge advantage over their competition.

Indyspirts, You understand correctly. that is exactly what I am offering. We have sold several of them and they work great. There is no problem using steam jackets to cool as long as the vessel is built correctly. We have proven that. Lots of my customers do that with no issues. My calcs show no issues and I guarenty no issues. People say lots of things. i had an engineer tell me once that you cannot weld stainless to copper and we do that all of the time with great success and no failures to date. We do 2 other kinds of cooling systems. One of the best is a coil in the tun. We have another way that will crash cool the whole charge in less than 5 minutes for each crash cool, and several of our customers are using that method as well.

Hello Indyspirits Please see our tube and shell heat exchange below. We have gotten the price down to $2,950.00 for the ones that I have made in China. We can make them here, but the price for those $4,773.00 there is no real difference between the 2. This heat exchangor has 54' of 2" tubing, jacketed with 2.5" tubing. Artisan was selling something similar, made in china, for over $4,000.00 If you are interested give us a shout paul@distillery-equipment.com The other option is to use your steam jacket for cooling. Lots of our customers do that with our Mash Tuns. Rusty Cox in VA has been using the steam jacket of his mash cooker to crash cool 5 days per week for 6 years now with no issues. Years ago I saw a really large Mash cooker that had been used that way for over 20 years with no issues and it was 304 stainless. Of course our jackets are heavier than most. I have a plumbing design that I came up with that will allow you to use your steam jacket for cooling. I am glad to email it to you if you like. http://distillery-equipment.com http://moonshine-still.co

I know them, because they ordered a still from me, but I don't know anything about the fire. The still that I sold them was still in transit when the fire happened, so it had not been delivered yet. the still that the fire started in was not mine. i think that we should all pitch in what we can, at the go fund me account, to help them get back on their feet. A fire could do this to any of us.

You you should seal those locations.

The class 1, division 2 hazardous environment extends 6 feet around the still and 3 feet off of the floor. If you have an electrical enclosure inside that area, that has an arcing mechanism within it, then the enclosure must be in an explosion proof enclosure. If you have an electrical enclosure inside that area, that does not have an arcing mechanism inside, then that enclosure must be wash down rated, NEMA4. If you have an electrical enclosure outside of the class 1 division 2 area, that is still in the same room as the still, then that enclosure must be wash down NEMA4. A NEMA4 enclosure is liquid, dust and vapor proof, which means that it must be sealed up tight. If you vent that enclosure with a cooling fan, which will pull air in one vent and out another, you are creating a very dangerous situation. if ethanol vapor get's into the air and gets drawn into that electrical enclosure you may have a fire or explosion that could cause accidental injury or death. The contactor is the arcing mechanism. This is propitiatory information, but I am going to give it out to help make sure that no one gets hurt. We use oversize heat sinks for our SSRs. Our very over sized heat sinks mount on the outside of the enclosure, while the SSRs are mounted to them on the inside of the enclosure. Our enclosures are sealed up tight. If a distillery equipment vendor sells you an electrical control panel that has a cooling fan in it, then they do not know what they are doing and they are creating a very dangerous situation. Another fire has occurred at a distillery http://www.10news.com/news/husband-and-wife-distillery-catches-fire-in-spring-valley We mus all do our best to keep things as safe as possible in our industry. Just so everyone knows, the still in the above link is not one of mine. We sold them a still, but it was still in transit for delivery when the fire occurred. Please keep Trent and his wife in your thoughts and prayers. This can't be an easy situation for them. I wish them a speedy rebuild, and I hope they get back in business very soon.

bluefish_dist We can do a split 20 plate vodka column, and make it fit in a 12' space. We can split it into 3 columns, and put it under a 9' ceiling, no problem.

Someone told me that they have been trying to get a quote from Corson, but Corson never responded to them. Corson's web site is still up and they still have adds in magazines. Does anyone know if they are still taking orders? i talked to a guy who picked his still up the other day and he said that it looked like they only had around 15 employees. Not long ago they had around 50 employees.

It will cool between 5 and 10 gallons per minute from 145°F to 80°F depending on the temp of the coolant. Multiple passes are required.

I hear you. "Beauty is in the eye of the beholder" as they say.

No problem. Thank you for the complement.

Alaskan Spirits. My stills are American designed, American engineered, manufactured in the USA with American and Chinese components and the quality control is done in the USA, and each piece of equipment is tested in the USA, and I personally do a 30 point inspection on each still before it leaves here. If a problem occurs we can send someone out to fix it, if need be. Our warranty is backed by my company here in the USA. So, please don't compare apples to kumquats

Sorry, I guess I misread that part. Still, I would not close loop out of and back into a tank without a chiller, on any still. It's just not the best option. I would probably still go for the free hot water if I where you, also Mike really knows his stuff and he has some good options there.

Running a closed loop to a tote is the worst way to do what you want to do, and with a 1000 liter still it's not going to work unless you have a swimming pool sized tote. I can solve your problem really easy. Get yourself a couple of plastic hot water holding tanks of 1000 liters each. If you set your condenser cooling flow correctly you will get 130 F to 155 F water coming out. Run that water into the hot water holding tanks and use the water from tank one for your next mash cook and use the water from tank two for all of your cleaning. The advantages of my way over a closed loop tote are many. You are mashing in with 140 degreee water to start, so if you are doing corn mashes this will save you a great deal of heat up time and hot water heating costs compared to mashing with 55 F water to start. You will save a tun of money on energy costs with the free hot cleaning water from tote number 2. I would never use a closed loop without a chiller, even on a 5 gallon still. It is a huge hassle. The water temp in the holding tank is constantly rising because of the hot return water, so you are constantly having to increase the coolant flow to your condensers. It is a huge hassle and it's hard to make good spirits that way.

We are actually working on a complete continuous still design and a continuous stripping still design right now.

robowop, Yes, we have sold our Rite low pressure steam boilers to several customers in Canada. If you would like a quote, please email paul@distillery-equipment.com and let us know what you will be firing with the boiler and your elevation above sea level. Thank you Paul Hall CEO Affordable Distillery Equipment LLC http://distillery-equipment.com http://moonshine-still.co https://triclamp.co

Hi Jeff This heat exchanger has 54' of 2" tubing, jacketed with 2.5" tubing. If we build it here the price is $4,795.00 If I have it built in China the new price is $3,973.00 The is not really any difference between us building it here or it being built in China.

Okay guys I apologize. I have spent years designing and building batch stills of all types. I have a good continuous column still, design but as far as continuous column stills with doublers, I really did not know much about them before a few minutes ago, when I did a little research and called a friend of mine and got a Vendome design schematic of a continuous column still with doubler. I understand now how they work and how the doublers can function in a continuous fashion I apologize for opening my mouth before making sure that I knew what I was talking about. I am going to incorporate the doubler and other components in the schematic into my little continuous column still prototype. That's going to be fun to play with. Thanks for teaching me a little humility and about column stills with doublers. Paul Hall

Tom Linerze wrote, Kentucky producers consider a doubler a 'second distillation' because it is condensed and re-distilled in the doubler or 'pot still' but this is also done in a continuous manner, not batch. Yes, I know, as I have been designing stills for years and I have them in over 230 distilleries. When I was at Jim Beam I watched the pot still appear to be filled before it was ran. Of course the main purpose of the 2nd distillation is to remove the heads, that the continuous column still is not capable of completely removing. The simplest way to do that is to fill the pot still (doubler) with the low wines from the continuous column and pull the heads off when the distillate comes off of the pot still. Of course you do not have to worry about tails during the 2nd distillation as they were removed by the continues column still. To do this in the most expedient manner you would need a holding tank in between the continuous still and pot still (doubler) with the holding tank in place and the pot still sized appropriately there is no reason why the pot still cannot keep up. It could be that my memory is faulty, but I swear I remember seeing the pot still empty and then refill completely, but it has been a few years, so I could be wrong and they could be removing the heads in the manner that Jeff mentioned. Also, they have the smaller system there that I mentioned earlier. Now that I have thought about it more, I remember that the smaller pot still at Jim Beam, has a smaller continuous column still feeding it as well. It is a beautiful still and has a large bubble plate column. Driftless Glen runs the output from their stripping still into the pot still and then they run the pot still as a batch still. Again their reason for doing this is to remove the heads that their continuous still is not capable of removing. If they ran the pot still as a continuous still they would not be able to remove the heads and so there would be no purpose for having the pot still to begin with. I will call my friend that worked at Jim Beam and ask him. I will let you guys know either way. If I am wrong and their pot still is ran in a continuas manner, then I apologize. The great thing about distilling is, no matter what you think you know there is always more to learn ;o)

I don't know any, but that's not to say that there aren't some. Talking about tradition. I always thought that all Scotch was distilled off of the grain, then a couple of years ago I had the son of a master distiller tell me that one of the distilleries that his father worked at in Scotland actually distilled on the grain. My grandfather distilled on the grain from Malted Barley and Malted Corn and his spirits tasted great. There was not a hint of bitterness nor were there any bad flavors from dead yeast. It was really good.

I spent some time at Jim Beam. I don't know about the flame arrestor, as I did not see that. They have a large continues column still of at least 36" in diameter x 65' tall that they feed corn mash into, to do a strip. Everything that I saw suggested that their spirits were being made in 2 distillations and it states that on their web site. The low wines from their first distillation are ran into a very large pot still (doubler) for the 2nd distillation, I remember watching the screen in the control room and it showed the pot still being filled on the computer screen, it seems like there was a large holding tank before the pot still on the screen, but it has been a while so I can't remember for sure. They also have a smaller batch pot still (not really what we would consider small) that they run certain spirits through that are not ran through the continues stripping still. I had a chance to take a really good close look at that still and it gave me a couple of design ideas years ago. Driftless Glen Distillery in Wisconsin runs something similar to Jim Beam only smaller. Driftless Glen runs a Vendome continuous column stripping still in conjunction with a large Vendome copper pot still. They strip with the continuous still and then do batch runs in the Pot still. That way they can get the flavor profile that they need. Concerning some spirits needing to be ran through pot stills, I was agreeing with you except that what you say for Scotch and Irish Barley spirits goes for traditional Bourban and Corn Whiskeys as well, in my opinion. One of the former lead designers for Vendome helped me with my continuous column still design. It's a little different than Vendome's. After he left Vendome this guy worked for Jim Beam for a while and then he worked for Dickel. He also helped Driftless Glen to get their continuous still to work properly.

JustAndy wrote, "For some products like single malt whiskey and irish pot still whiskey, continuous stills are not an option for legal,traditional, and flavor reasons." This is not just true for Barley spirits it's true for Corn whiskeys, Rye Whiskeys and Brandies as well. Jim Beam and many others use continuous column stills for the stripping runs but they do the spirit runs in pot stills.

The total length is 40', so according to my calcs. the total heat exchange surface area is 1,509.535 square inches.