Jump to content
ADI Forums


  • Content count

  • Joined

  • Last visited

  • Days Won


stillwagon last won the day on July 3 2017

stillwagon had the most liked content!

Community Reputation

7 Neutral

About stillwagon

  • Rank
  • Birthday 07/02/1965

Contact Methods

  • Website URL
  • Yahoo

Profile Information

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

Recent Profile Visitors

890 profile views
  1. stillwagon

    Flavor Ingredient Data Sheet.

    I am pretty sure that you should get that from the company that makes the extract you are using. If you make your own extract none is needed.
  2. stillwagon

    Doing the pH panic..

    I wouldn't use sodium hydroxide either. Calcium hydroxide is what I had recommended.
  3. stillwagon

    Doing the pH panic..

    Calcium hydroxide is more reactive and will raise pH more effectively. Buffer with calcium carbonate in the start of fermentation and dose again 1/2 way through fermentation. My pH doesn't crash anymore like that. Calcium hydroxide is very reactive so use it sparingly.
  4. 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
  5. stillwagon

    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
  6. stillwagon

    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.
  7. stillwagon

    Poll: Do you clarify your molasses

    We use a baking/cooking grade of blackstrap molasses and do not clarify.
  8. stillwagon

    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.
  9. stillwagon

    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
  10. stillwagon

    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?
  11. stillwagon

    Schizosaccharomyces pombe

    Cost of doing business...
  12. stillwagon

    Schizosaccharomyces pombe

  13. stillwagon

    Schizosaccharomyces pombe

  14. stillwagon

    Schizosaccharomyces pombe

  15. stillwagon

    Help: Ferment stalled

    If the pH crashed you can raise it with calcium hydroxide, but you will probably need to repitch.