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stillwagon

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stillwagon last won the day on July 3 2017

stillwagon had the most liked content!

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About stillwagon

  • Rank
    Owner/Operator
  • Birthday 07/02/1965

Contact Methods

  • Website URL
    stillwagondistillery.com
  • Yahoo
    stillwagondistillery@yahoo.com

Profile Information

  • Gender
    Male
  • Location
    Charleston OR
  • Interests
    Hunting, Fishing, Martial Arts

Recent Profile Visitors

583 profile views
  1. Hi there, What is the cost? Shipping cost? I am currently paying about $.55 a pound for cane sugar delivered to my location in Charleston Oregon. Thanks, Rick Stillwagon
  2. Poll: Do you clarify your molasses

    He also describes settling and siphoning. Adjustment of the pH causes the solids to precipitate. Then it could be separated. It would require a very strong pump or a vessel that could be tapped above the precipitate. I don't worry about the clarification because we use a high grade of molasses. Good luck
  3. Poll: Do you clarify your molasses

    You should read Raphael Arroyo's patent for heavy rum production. He described in great detail the clarification process.
  4. Poll: Do you clarify your molasses

    We use a baking/cooking grade of blackstrap molasses and do not clarify.
  5. Spiced Rum....amount of each spice

    Spices vary greatly from batch to batch. I infuse each separately, usually a few pounds of each in over proof spirit. Then I have an extract that I can blend to meet my desired flavor profile.
  6. Sustainability & Waste Reduction

    Hi Chad, I am putting together a small scale spent wash recycling system right now. Once that is complete and running, then I can apply for some grants to complete the full scale prototype. Then we will make it available commercially. Then that system will recycle all of our waste streams onsite. Solid, liquid, CO2, the works. Let me know if you have any questions or would like to get involved, Rick Stillwagon
  7. Help: Ferment stalled

    I start at 20 - 22 brix, buffer pH with calcium and keep it at about 5, use plenty of nutrients, keep it 80f or warmer, and never get a stuck fermentation. I do about 500 gallons of wash a week for the last 4 years. So, I would look at it from the beginning: what is your water chemistry? What exactly is your feedstock? How are you adjusting, monitoring, and maintaining pH? What are you using for nutrients? Fermentation temp? Normal finished gravity?
  8. Schizosaccharomyces pombe

    Cost of doing business...
  9. Schizosaccharomyces pombe

    https://www.alphalabs.co.uk/research-reagents/294-64304
  10. Schizosaccharomyces pombe

    http://www.formedium.com/us/products/schizosaccharomyces-pombe.html?___store=us
  11. Schizosaccharomyces pombe

    https://www.genscript.com/gene/284812/schizosaccharomyces-pombe-972h-/kegg
  12. Help: Ferment stalled

    If the pH crashed you can raise it with calcium hydroxide, but you will probably need to repitch.
  13. Help: Ferment stalled

    What is the pH now?
  14. Spiced Rum

    I macerate all spices individually in 140 proof or higher. Then blend to achieve my flavor profile.
  15. Fellow Distiller of Fine Spirits, Are you interested in sustainable business practices? Would you recycle all of your waste byproducts onsite or nearby if it was possible? Do you want to reduce or eliminate your sewer and solid waste disposal costs? Spent distillery wash, organic solids, spent grains and fruit, CO2, waste heat, cardboard, paper, etc. can be recycled and reused to produce useful products like: water, vegetable produce, soil amendments, and more. I have been working on a system to recycle all of the major byproducts of my distillery. I am now ready to build the prototype system. I want to get more distilleries that are interested in sustainable industry to get involved. There are about 1,300 distilleries in the US right now. We have about 80 here in Oregon. We have an opportunity to set the standard on sustainability. Because of the type of byproducts we produce, it is relatively simple to recycle virtually all of it. Traditional waste disposal is getting more complicated and expensive all the time. Sewage rates are going up, solid waste disposal rates are increasing, and there is concern over CO2 emissions. We can mitigate all of these onsite reducing our costs, producing other products, increasing our community presence and reputation by doing something good for the environment. Those of you that get involved as a minor partner and help either physically or financially, will have the use of the research, system design and operation for your own use at your distillery. The major partners will retain the commercial rights to the system. The prototype system will be operated in partnership with local universities and other sustainability industry professionals. We are seeking grants through other federal, state, and private organizations such as the SBIR program. Should these come through, this offer will be discontinued and those presently onboard will retain the original rights as described. Let me know if you are interested and would like to learn more.
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