stillwagon

There is a distillery that uses their spent grains for bread and sells it locally.

Thank you for your reply. I read the article and found the bacteria available. It is said not for human use, but I would imagine alcohol levels, distillation, and of course the percentage of alcohol in the finished product eliminate the possibility of any bacteria making it to the consumer. It has a biohazard level of 1, meaning not infectious to humans. I wonder if the TTB would approve of its use? I have also allowed a small amount of "dunder" to age and it did develop a mold. One sample developed two different molds, the other only one. I infected one sample with a commercial strain of bacteria and enzymes and it prohibited mold growth. I have not done anything else with these samples other than observe them. The mold infected samples have become lighter in color and clearer, so the mold is removing contents as it feeds on it, That was an interesting result.

I am worried about the liability of the wash if someone takes it and pollutes the groundwater in an area they use it if not properly employed. I know in most industries you have to provide documentation of proper disposal of hazardous waste. Otherwise you are liable for its misuse. Spent wash has incredibly high BOD and COD requirements, classifying it as hazardous waste.

I have been doing quite a bit of research in the use of dunder and dunder pits. I was curious if and what other's take is on this. The definition of dunder varies some as well. Some say it is the dregs of fermentation, others it is the wash that is left over after distillation.

A friend of mine working on his permits in Washington was recently asked by the Dept. of Ecology what he planned to do about the CO2 produced by the fermentation process. I have been doing some research and there is very little information for the small scale operation in CO2 capture and storage. So what is everyone doing about their CO2 emissions? I am working with a local brewer startup and our intention is to capture, scrub, compress or liquefy the gas for reuse or resale. Liquification requires high pressure, and that has been difficult to find appropriate equipment for a small scale system. Next question is, what is everyone doing with their spent wash? Most I have talked to pour it down the drain if they have sewer, others haul it or have it hauled by someone to the local waste treatment plant. A study I have been reading shows it to be a beneficial agriculture amendment once processed. Employment of a bio-digester creates methane useful for heating in the distillation process, and a nutrient rich effluent when diluted is beneficial in agriculture. So what do you do with your CO2 and spent wash?

Honesty is the best policy. Let those that create fictitious facades be found out by the consumer. It wouldn't be completely unethical to point it out to members of the media... But legislation certainly not the answer. We do not need laws that would eventually be twisted and used against those they were meant to "protect." Karma can work against you if you are not careful, "Those who live in glass houses should not throw stones."

What is the name of a lab that you would recommend to such testing?

I am interested in the 2007 barrels as well. (4) to Coos Bay OR 97420

I am working on the formula for a spiced rum. It requires the maceration of several spices. I understand the requirement is that anything added to the rum must be less than 2.5% total, by weight. How do you quantify what is left behind? Do I dry the solids out once removed, and then list the weight difference as that which has been added? This would seem like the only feasible solution. Then, do I include in the formula process how I arrived at that amount or is that necessary? Is it better to give too much information or just the basics? All the spices used are in whole, dried, then crushed, form, macerated individually, then blended.

Sounds like you have an idea on how to take care of it. I have a 4" column with a 55 gallon boiler. The cooling system is a well pump, 50 gallon pressure tank, and a 2500 gallon reservoir tank that is recirculated. I may have to add a chiller at some point, but have yet to run it in production as I am waiting for my licensing to come through. I anticipate elevated tank temps during the summer, particularly if I am doing back to back runs. I am considering running the return lines underground to take advantage of the passive cooling.

We live and operate in a free market system. Do we really want more rules and regulations? The idea behind our system is that creativity, innovation, hard work, and a superior product should prevail. If we ask the government to do our job for us then we are working for someone else again. I know we have to pay the taxes, but that is more or less in any business. I prefer the least amount of interference in how I run my business the better. Doing the footwork, educating your potential customers, networking in your area, doing the tastings, competing with your product, and finding those niches to explore and exploit, is what makes entrepreneurship fun and interesting. I don't think fine print on a label can replace that.

So how is hydrodiffusion viewed by the industry and/or TTB?

I think I have it now. Maceration is the soaking of a substance to soften or break up its constituents. Infusion is the constituents of that substance's inclusion in the liquid it is soaked in. Hydrodiffusion is the extraction of the essential oils of a substance through which steam passes. But is it not infusion when those essential oils are left in the distillate? It is still a component of the substance being incorporated into the liquid that was used to extract it. When it leaves the condenser it is a liquid combined with the base used for its extraction, as you state, is a requirement for infusion. Or is this not how the TTB or the industry views it? If this is the case, then how is this process defined? I only ask as this is how my still's botanical basket is set up. The vapor passes through the botanicals, then is condensed. There is no opportunity for it to drip back into the boiler.

I was just discussing this with Jason at Specialty Enzymes. He reccomended the following: LiquiSEB RL, LiquiSEB APL, and ExtractSEB RLBE. He will send you a pdf on the use of each.

I would be interested in visiting with you.

That helps me a great deal. The botanical basket that the stillmaker added to my still is in the path of the vapor as it is placed between the column and the shotgun. So the material cannot drip back to the column.

I have been struggling with this term as well. The question was of the process, what is an infusion? Is it an actual industry term? Or is it a marketing tool? Is maceration a sort of infusion? Or is it simply adding an ingredient even though you are removing the bulk of it after the process? Is the use of the gin basket infusion? or is it simply adding the essential oils of the botanicals being used?

Using a Gin basket during distillation, this is considered infusion is it not? The oils of the botanicals involved are "infused" into the distillate vapor as they begin their exit of the still....

Howdy everyone, We are opening a craft distillery in Charleston, a harbor town next to Coos Bay OR. Going throught the permit process now. We have been assigned our specialist at the TTB, and also started the paperwork with the state and county as per their reccomendation (OLCC.) I am amazed at how helpful and accomodating all the agencies have been so far. I look forward to visiting with many of you and learning some of the ins and outs you have experienced. Here is a few pics of my equipment so far

Glory Bee sells evaporated cane juice and if you buy their minimum (depends on your location) shipping is free.