Jump to content


  • Content Count

  • Joined

  • Last visited

  • Days Won


Josh last won the day on May 30 2018

Josh had the most liked content!

Community Reputation

2 Neutral

About Josh

  • Rank
  • Birthday 08/04/1983

Contact Methods

  • Website URL

Profile Information

  • Gender
  • Location
    Sonoma County, California

Recent Profile Visitors

1,401 profile views
  1. Thank you all for the help here, I sincerely appreciate it! The lesson learned here is the complexity of an answer far outweighs the simplicity of the question. I will spend some more time on researching this, and appreciate all of the comments provided. As you all know, the days are long and tireless, and the current heat up times at full capacity are just too slow to be sustainable labor wise over time. VSAKS - great idea - we have a tankless water heater that can pump out 182f water, so the concept of pumping our low wines through a counterflow unit is a simple idea that could reduce time to boil - something for us to think about at least. Silk City, thank you so much for sharing the unit you've set up, pretty slick! Love the dialogue and community we have here on the forums, it truly is a one-of-a-kind resource for the craft distilling community.
  2. Thank you everyone for your contributions - Roger re: nut clamps particularly inventive. Both stills are non-pressurized bain marie stills with oil jackets. Minimal/no risk of jacket pressure issues with the open vents. Nest cameras in production facility always running for remote observation. The heating systems are initiated by a toggle switch (see pictures) that goes to a PID. I find it hard to believe that an automated version of this switch isn't available in the market. I was simply curious if someone had replaced this type of toggle with an automated version. Thank you all! Josh
  3. Hi all, Hoping for some help on automation. I have two oil jacketed stills with control panels. Each of the control panels have a simple left/right toggle switch to power them on. Does anyone know of a device that I can wire after the toggle switch to add remote start functionality via wifi? Basically When we charge our larger still to capacity, runs can take 12 hours+, and we sit for three hours during heat up before we get any action. It would be great to wake up and start the still heat up process while commuting to work to shorten the downtime upon arrival. Seems like a simple unit that would exist in the world, but I can't seem to find anything on the interwebs! Thanks in advance, Josh
  4. Thank you Sudzie! I guess I just needed a little help with finding what to look for, but I can definitely build one of these from what you've shown me. Thanks again!
  5. Hi, I have two stills that currently run their dephlegmators on danfoss valves. I would like to upgrade the units to an automated system where I set the set point temp for the top of the column, and then the automation would open and close a solenoid valve to let chiller water into the dephlegmator as needed for temp control. Does anyone know of an off-the-shelf solution for this need/have one for sale? Thanks, Josh
  6. Hi all, I am looking for a reputable source of fresh dumped madeira barrels. Anyone have a connection or company they'd be willing to share with me? Low volume, 3-4 barrels at a time. The only reputable lead that I found can only import them at the container level. Any leads appreciated! Thanks, Josh
  7. Thanks for sharing this - using a pond as a heat exchanger is novel for sure! Not many people can say that as part of their process. Denatured alcohol seems like a consistent theme here. I also like the ozone treatment idea, but I would have to think about how I'd do that practically speaking. MG - appreciate your point on explosion proof. We bought a rite temp water chiller from you a couple years ago, it's not explosion proof, so the level of alcohol is important to consider from that perspective. Appreciate all the responses!
  8. Hi all, I have two versions of Tapi corks that I'd like to see if anyone is interested in. One of is a smooth black plastic top (30mm x 10mm head) with a 19.5mm synthetic shank. I have 3,000 available and paid $0.15 each. Asking for $.10 a unit, $300 total. The other is a natural wood top (29mm x 13mm head) with a 19.5mm synthetic shank. I have 1,750 available and paid $0.30 each. Asking for $0.25 a unit, $437.50 total. New and still in the bag, but I did use 1,250 of the word, hence the 1,750 remaining total from a 3,000 unit order. Pictures attached. Buyer pays shipping. Please let me know if you have any questions. Thanks, Josh
  9. I still have these available for sale - let me know if interested. Thanks, Josh
  10. Hi Slick and Nab, Thanks for the responses. Yes, after some discussion with a local lab, it is likely colloidal instability, not protein precipitation. We are getting it tested now to identify the exact issue. The final filter is 1um nominal, which could also be part of the issue. We monitor filter pressure pre bottling and it doesn't look like it's clogging/slowing down in any way, but it might be worth investing in some absolutes for this process. I will check out the Pall filters once we hear back from the lab. We also have Scott Labs in town, who work with the lab company (ETS), so maybe they might also have a solution. This product has definitely given us the most headache of all that we make. All part of the fun I guess! Another distillery in town owns a Rosedale Products basket filter, with a 6um basket, so we might add that to the process to see if we can't do a little better job lautering the solids away after our botanical soak. I'll try to respond to the thread once we resolve the issue to share our results. Cheers, Josh
  11. Hi all, I have a partial pallet of Kendo Spirit 750ml glass from Saver Glass that I'd like to gauge some market interest on. I have 616 bottles left on the pallet, which retail for $1.69 a unit. I would be willing to part with them for a $1.25 a piece if interested, FOB Sonoma County, CA I've attached the spec sheet for reference. Please let me know if you're interested. Thanks, Josh FICHE_KENDO_SPIRIT_7.pdf
  12. It is a lighter, more neutral yeast designed for sugar based fermentations. The RM is their designate rum yeast, but they refer to making light style rums with the SR. I've attached the tech sheet for reference. DistilaMax-SR_MKE_2015-LOW-RES.pdf
  • Create New...