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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

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  • Birthday 07/02/1965

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

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  1. stillwagon

    Determining ABV proof After back sweetening

    You will have to proof by distillation, or have it done by a ttb approved lab. I use Vinquiry.
  2. stillwagon

    rum waste

    We have a rural location so we treat the spent wash ouselves by aerobic digestion, raise the pH, dilute, then use it to water our forested area.
  3. stillwagon

    Aging Rum

    I use new, charred, American Oak barrels to age in for the first few years. The rum is then much like a bourbon. Then from there I start moving it around in a variety of other barrels.
  4. stillwagon

    Self distribution in California

    I had to create my own distributor in CA. I talked him into jumping through the hoops, getting a small warehouse, then helped him start acquiring his retailers. We are a year into it. Still working out the bugs, but he is getting our product into major retailers now.
  5. stillwagon

    Citric vs. Sulfuric Acid For Rum Production

    I had the same experience. Starting pH starting at ~5.7 then crashing early. So, I add no acid either. I add calcium carbonate to buffer to prevent crashing at the beginning and half way through fermentation. If it crashes, I use calcium hydroxide to raise pH. But I haven't had a problem with pH in the last 4 years using this procedure.
  6. 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.
  7. stillwagon

    Doing the pH panic..

    I wouldn't use sodium hydroxide either. Calcium hydroxide is what I had recommended.
  8. 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.
  9. 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
  10. 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
  11. 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.
  12. stillwagon

    Poll: Do you clarify your molasses

    We use a baking/cooking grade of blackstrap molasses and do not clarify.
  13. 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.
  14. 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
  15. 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?