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crazyhorse67

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About crazyhorse67

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  • Gender
    Male
  • Location
    CANADA eh!
  • Interests
    family, mountain sledding, dirt biking, DH mountain biking, target shooting, snowboarding, wakeboarding, waterskiing, business, THE GREAT OUTDOORS, DISTILLING Whiskeys, Vodkas, Gins, Liqueurs etc

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  1. Wow, Thank you all for the speedy responses! My local welder has a used 12" butterfly that he removed from a winery job that he said He would supply for a good deal, we just thought that would be the easiest way of opening/ closing off the main chimney to divert vapor to the lyne arm and condenser. We are thinking of bolting the big valve to the top of the existing chimney with a 3-4" valve just below and off the side going to the lyne arm and condenser. The condenser would be attached to the lifting mount on the dome, high enough so we can walk below it when not being used. Our 1000 litre low wines tank could be moved in place, minimizing space wastage. A safety blow-off valve would be installed and ported outside. Is there a math formula for sizing the condenser to a 2000 litre Mashtun? . The manway has a 3/8 silicone gasket to seal the hatch (chimney is 12") fully steam jacketed and mixer paddle on the bottom. We are situated in the beautiful South Okanagan Valley in British Columbia.
  2. I am wondering if anyone has converted their mashtun to work double duty as a low wines still? I use my 2000 litre mashtun 2 times a week( it sits unused for 3 days) and due to the high cost of another Still and lack of floorspace I am thinking of having a lyne arm and condenser fabricated. This would allow me to run low-wines for 3 days and mash for 2 days per week using the mashtun/still. This would allow me to do more finish distillation on my "actual still (vodka, Gin ,Whisky, etc.) A large 12" butterfly valve would open/close the chimney and a small 3-4" butterfly valve (12") would separate the lyne arm /condenser from the mashtun chimney, allowing one of the systems to be used per day. Has anyone done this or seen it done? This is hopefully and short term solution until expansion plans and funds are economically viable. thanks, Doug
  3. Hi Rick; I just came across this thread and am wondering if you have made any headway in your sustainability project. Our Distillery is located in a rural area (farms and wineries) We do not have any public sewer system and wastewater disposal has been a learned experience. We currently send some spent grains to a farmer which he mixes with other feed and gives it to his farm animals. The majority we take to the local landfill where it is mixed with wood chips and other process and sold as compost material. I am looking into using some of the heads and tails as a fuel source in our natural gas boiler (with some modifications). The wastewater is the complex topic as most treatment systems I have so far are cost prohibitive. Have you learned about any affordable wastewater treatments?. I am located in British Columbia, Canada and am also looking into any govt. grants programs as well. Any insight would be appreciated. Thanks; Doug Lennie
  4. Thanks for your input guys!. We are going to try the fine flour, warm pre-ferment brewer style and see what happens next week. I will post our results!
  5. We are using Wheat, I found that distilling on the grain created flavours that I wasn't thrilled with and it was a mess to clean-up. We are attempting to filter post fermentation, I am guessing that the mash flour changes structure during the fermentation?. The beer guys I've talked to press pre-ferment. I'm not sure our plates can handle high temp. I will look into this!. I am worried that changing the process will change the flavour profile, which I really like.
  6. We were talked into a plate press to separate beer liquid from mash solids. Has anyone used this method?. We are not having any positive results. The plate filters clog up about 1/2 way through the plate stack, so that only some of the plate cavities are dry pressed, the others are a floury mess. I have heard that several breweries are using this method but the ones I have talked to are pressing/filtering pre fermentation. They also say that they grind their flour quit fine which makes me wonder why our press is clogging up?. We are coarse grinding. The system was designed using samples of our mash and process information. JOHN BROOKS and MICRONICS have given us very little assistance since the Plate Press was dropped off (3 months late). John Brooks had a pump technician drop by for a day to review the AODD pump which is working correctly but she had no knowledge of Plate Press operation. We installed a HUGE 7.5 HP compressor to maximize our air needs. Our plates are always stacked 1-3,1-3, we have tried short stacking, slower-faster feed rates on the AODD pump and AIR COMPRESSOR, premixing the mash slurry so pumping is consistant. Any ideas? Thanks, Doug
  7. After blowing a gasket (seeing the price of some activated carbon filtration systems with pumps ) I am wondering if anyone has ever carbon filtered vodka (95% abv.) as it is coming of the parrot. Couldn't a cylinder packed with carbon and a 20-50 micron filter at the bottom sit between the parrots beak and the hearts container?. The flow rate is minimal (approx. 20 litres/hr. or 1litre per 3 minutes) . Using gravity (no pumps) and filtering while distilling. would this be a time and $$$ saver? Am I missing something, does the alcohol need to be watered down for carbon filtering? I just thought the carbon would last longer not having to filter the already filtered cutting water..
  8. has anyone tried cooking pears in the mashtun to break them down , then cool and add yeast for fermentation?
  9. Wanted 450 - 600 litre whiskey/stripping still, new or used send photos and descriptions to douglennie@shaw.ca
  10. I was thinking of low wines around 20-23% abv. What then?
  11. Hello, My name is Doug and I'm a rookie. We are about to open a Distillery in "Canada" in a local wine growing area. Our idea is to take advantage of the locally produced grape pressings (when available) to make some of our products. Are low wines stable enough to store, if oxygen is minimized? or will they "go off ". I was thinking of renting additional stainless tanks during this time for storage. Any insight would be greatly appreciated.
  12. I'm in. Canada's a black hole of information and I want to see the light!
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