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Modernity

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About Modernity

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  • Birthday 05/08/1967

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    - Around the world in 80 days

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  1. This is great thread. I've just started building out a continuous column. The stripping section is 300mm/4800mm copper tube holding 14 perforated trays. That then feeds into the factionating section which is two X 200mm/6000mm copper columns with structured packing. There is reboilers at the bottom of stripping section and the first of the 200mm columns. I hope to have a feed a rate of around 1000 litres per hour. I'm still unsure of the sizing of the condensers I'll need at the various stages, there is about five in the process to make this thing work. My target is to get better than 96% abv. For the guys getting their head around how it all works here is the best video I've found so far.
  2. Hi Julius, All the local spud farmer supply contracts to potato chip, fries and supermarkets. All the growers wash on-farm. Also, our local soil is a red volcanic earth that washes off well with little to no stones.
  3. We have just started the build out on all the gear to do this. The key to the development of the idea was finding the right way to cook the spuds. The more I thought about how a potato distillery would work the more I realised that when the potatoes arrive in the distillery speed was the number one consideration. Nobody wants to spend 3/4 of the day processing spuds everyday of the season. A 20t/hour mill feed straight into a pressure cooker. Through a heat exchanger and into jacketed fermenters for further cooling for yeast pitching. Our pressure cooker has a high powered mixer that will move the volume around for even cooking.
  4. I found that cooker today. 3500 litres, 125 PSI steam jacket and 50 PSI/vacuum shell. With a 500KW steam boiler we should be able to Pressure Cook 2000kgs of smashed potatoes in no time at all.
  5. Heading to Denver for the ADI Con and I am keen to check out a few of your local distilleries, of course. Can anyone direct me to any distilleries that are running continuous column setups? Thank you in advance.
  6. Jeffers, head over to Amoretti.com. They will overwhelm you with flavour options and possibly make your brain explode, mine certainly did.
  7. We are looking around for used 5 & 10 Gallon barrels. I found a company offering 45% discount on all their barrels. That has me worried. It sounds too good to be true? oakwoodbarrels.com What do you think? Does anybody have experience with Oak Wood Barrel Company out of Lexington KY? What were they like to deal with? Is it me OR does this look shonky?
  8. Thank you Indyspirits. My understanding is that the spuds are 80% water straight out of the ground. That's 800 litres or 211 Gallons. We plan to lift them from the ground and then process them directly into a potato washer/scrubber leaving the muck in the paddock. At the distillery they would be passed through a sieve plate (similar to an over sized sausage mincer). They would be cooked with or without direct steam (not sure how much extra water we will need to add yet) before enzymatic conversion. If a liquefaction enzyme is used, we are told that we can get away without adding any additional water. That would be a pretty neat idea. The spuds would be left in the ground for less time than an eating spud as we don't need a thick skin for transport and retail sale. As a result there would be a lot less fiber (so we are told by the growers).
  9. My mistake, I wasn't clear in my question. Could someone tell me what the expected (or theoretical), litres of pure alcohol, yield from 1000kgs of fresh potatoes, with 18% starch would be? Btw, freight is not an issue. The potatoes are growing next door.
  10. Could someone tell me what the expected, litres of pure alcohol, yield from 1000kgs of fresh potatoes would be?
  11. I'm not sure if this idea creates any other issues BUT here goes. If you were to introduce a small volume of compressed air a metre back from the outlet? The amount of airflow wouldn't need to be very great to create the effect you are after.
  12. Thanks a lot for your efforts HedgeBird. One upside, the wash boil temp will not need to go over about 97C, so that will reduce the required temperature increase required down to 60C or 106F, dropping the heat up time down to 45 minutes before we take into account the lack of surface area. Looking at the jacketed option the available pot surface area is 9.34 square meters or 100.5 square feet (sides and bottom) the heat up time is going to blow out to some what. 5 square meters of area could be achieved with 75 meters or 15 revolutions of 50mm/2 inch copper pipe around the inside of the pot Thats for the link, I have look at steam kettles for conversion to still pots. The plan is to head down the all copper route.
  13. I need help on calculating the surface area required for copper internal heating pipes in a 3000ltr / 800 gallon wash still design I'm working on. The pot size will be <>2000mm/1200mm - 79"/47". I'm thinking circulating thermal oil instead of steam as the easiest option for heating the still. My understanding is thermal oil runs at about 300C / 572F, with the oil being pumped through an open system (zero pressure) via a header tank. The heating side will be gas fired. Agitation will be part of the design equation, any thoughts welcome.
  14. PeteB, thank you. We are planing a Tasmanian research trip in March, and you are on my visit list. I love what you do and look forward to talking further. I will be in contact in due course. At this point our plans are to push the go button before the middle of 2014, to be open by mid 2015.
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