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Everything posted by HedgeBird

  1. Hey Silk - Tried sending you a msg, but not able to via the forum email system. Would love to touch base on the phone if you have time...
  2. Just found this previous thread that seems to point me in the right directions.. Looks like the RKI Ps2 might be what I need.
  3. Looking for suggestions on alcohol vapor detectors/alarms. Ideally trying to find something that can automatically switch on an exhaust fan once a certain concentration of alcohol vapor is detected. Also curious if anyone has used something more sophisticated that can tie into an existing alarm panel (that monitors the smoke/heat/sprinkler vales) and would send an alarm or supervisory notice to my monitoring company at certain concentrations of alcohol. Also interested in simple detectors that just sound an audible alarm Thanks!
  4. Do you mind sharing what kind of pump you are using? We are using a pretty standard well pump to circulate our cooling water, so its kicks on/off when you open/close valves but it sounds like your pump may throttle itself to some extent? I think ours is just on or off.
  5. I have a 300 gallon mash tun with cooling jacket and agitator that I need to get moved out. I know its not what your looking for, but I am located close to you, and would part with this thing for scrap costs. Could also probably provide delivery to MD. Hit me up if curious..
  6. Also found this smart switch designed for dyers/pool pumps/etc that will get you up to 40amps at 220v .. https://www.amazon.com/dp/B00MBIRF5W/ref=asc_df_B00MBIRF5W5318399 and this one designed for stoves that gets you up to 50 amps.. https://www.amazon.com/gp/aw/d/B074BT61NK/ref=sspa_mw_detail_2?ie=UTF8&psc=1&th=1
  7. If you really wanted to do this I think you would need to get a relay that is sized for the power going to your still/elements and that is switched by 120v power. Then get a 120v wi-fi receptacle and use that to provide power to the relay switch.. I can see it now.. “Alexa, turn on the still!”
  8. So basically me, and every other craft distiller I know, have been successfully fooling ourselves for years now..
  9. You are of course assuming you know the direction the shaft rotates
  10. Thanks for the great info Michael! Am I able to order 1/2 barb fittings from you guys? Really appreciate the input.
  11. Our current diaphragm pump used for spirits is hitting the end of its life, and I am looking to put a new Flojet G70 diaphram into service. I purchased this a ways back but never got it setup as the air and liquid input/outputs are really annoying. It seems to have a 1/4" barb for air input, and 3/4 barbs for liquid in/out. From what I can tell there is no way to remove these barbs to replace with threaded fittings. This means I need a 1/4" barb to standard male air hose quick connect, a short piece of 1/4" hose and two hose clamps to make this usable with our regular quick-connect fitted air hoses.. What seems like absolutely stupid arrangement. On the liquid side I will need to go from the 3/4 barb to a 3/4 barb x 1/5" tri-clamp fitting, again using a short section of 3/4" hose and a pair of hose barbs. I got this unit as it seems pretty popular on these forums, so just curious if this is what everyone else is doing, or if perhaps I just a non-typical model with barb connections. If you are using this pump, could you post a picture of it with whatever fittings you have added? Thanks!
  12. Are these listed on your website? Would love more info on sizes, costs, etc.
  13. Gallons of water, mash or alcohol? https://www.ebay.com/itm/Sensus-SRII-5-8-Brass-Water-Meter-Used-Includes-Cover-Readable-Face/292314775817?epid=760844780&hash=item440f518109:g:B8gAAOSwaEhZLfQc We use these on our condensers to track/view cooling water usage. They are great as they give you an easy visual to confirm that water is flowing, and at what rate, they track gallons used, are accurate, cheap and look cool. https://www.amazon.com/Save-a-Drop-P0550-Water/dp/B0058EOC5M/ref=sr_1_5?keywords=water+flow+meter+digital&qid=1554473063&s=gateway&sr=8-5 We used something like this to track water going into the mash tun.. For alcohol or mash I have no idea..
  14. According to Latina's website they make tanks in 1,250 liters. This 330 gallon tank size would seem like a useful size given the number of folks operating 300 gallon distillation systems. I know I contacted you guys recently about this size tank and am still waiting to hear back!
  15. That may very well be true; I honestly have no idea. I know in the conversations I have read it was pointed out that if using sweet corn you should get it fermenting quickly as the sugars begin converting to starch immediately after picking; or blanch it after picking to stop the conversion to starch. I will point out again that this info was not from a commercial distillery, and I cant imagine it being practical in anyway.
  16. I have not heard of anyone using fresh un-dried feed corn, probably because its not really available like Huffy said. I know there are a number of folks who have done sweet corn liquor, some without mashing as modern sweet corn is already filled with sugar. Lots of info on the home-distiller based forums. If using sweet corn some might argue that it would actually be a vegetable liquor (brandy perhaps?) and not a whiskey, as apparently corn is actually a vegetable, a grain, and a fruit at different times..
  17. Congrats and welcome back! Heads up on the distillery name though: http://www.coloradohighlandsdistillery.com/
  18. Lots of people have paid deposits on whiskey that has not yet been made. I took payment for barrels that customers are going to be waiting years for delivery on. They want 5 year old whiskey, I dont have 5 year old whiskey now, I still sold them 5 year old whiskey and will deliver in the future as agreed. Paying a deposit in advance is not in of of itself a foolish thing..
  19. That really sucks. I cant think of what else to say, but F those guys. So very sorry. Even this email you shared from their lawyer seems crazy shady and inappropriate. Why would a companies lawyer be actively soliciting more funds from the companies clients, while in the process of advising them on bankruptcy options?
  20. Are there photos, pricing and options for fermenters on your website? Or is that info only available via email/phone? Who should we email for that info?
  21. The mash in the kettle will boil at a temperature based on the concentration of alcohol in the kettle. You are not able to choose what temperature something boils at. If you continue to add more steam/energy/heat to the boiling kettle this will simply generate more vapor, not increase the mash temp. If you reduce the steam/energy/heat going to the kettle this will reduce the vapor being generated, and eventually if reduced enough the kettle will stop boiling and start dropping in temperature. If you continue to add energy to the kettle and create more steam vapor, then your eventually also going to need to increase the cooling water in your condensers. The speed that you can run your still is limited by either the heating or cooling capacity of your setup.
  22. Does it work if I upload them... ? 1925245376_envirtualtourfeedback.avi
  23. If you spend some time searching for this you will find its a common occurrence in many mass produced spirits as well.. Countless discussions of this both with consumers and producers. The only recommendation I have found to actually address the issue is to "Pour the whiskey into the water. Not the water into the whiskey." Not my recommendation, but the only actual suggestion I have found. Perhaps bottling under a slight vacuum (or pressure) might help address the issue?
  24. I am getting the same error now, but it did download yesterday.. <shrug>
  25. The attachment is a video file, not a .jpg. I was able to download it and play the video on my computer. There are just so many variables its kind of hard to give feedback. Here is what I remember thinking from watching most of the video yesterday.. The whole barrels shaped building and bottle shaped windows are cheesy/gimmicky... (This is really just my personal opinion. as I am sure there are folks who would really get a kick out of it) The bottling line area is very far away from the production/storage area; with a number of walls in the way. You will have to end up running hoses all the way around the office/courtyard area from the storage tank area. What I think is the brewing/fermenting area is also separated from the distilling area, so again much longer hoses, or you have a hole in the wall for them to run through? Basically I dont see the need to separate brewing/fermenting/distilling operations into distinct spaces with walls in between. Having a walled off area for bottling might make sense, but then it should be directly next to the tank storage area. Change the layout of the rack house so all the barrels are able to be oriented in the same direction. Dont have a hallway to the brewing area going through the rack-house that effectively turns half your rack-house space into a hallway. No idea what your business model is, but if it includes a tasting room then you probably should make the tasting room much larger. If you are only doing samples of product its probably fine, but if you are thinking you are going to be open evenings and weekends and serve cocktails, and try to use it as a bar, then make it bigger. More seats, more dedicated storage for the bar and merchandise, a backroom for preparation of syrups, mixers, garnished etc. Also - Where is the storage area for pallets of empty bottles and, pallets of bottled product? I dont know what the total square footage of this layout out is, but it seems to be planned for an operation similar in size to my own, and at any one time we might have 10 pallets of empty bottles, 15 pallets of filled bottles and 6 pallets of grain.
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