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JustAndy

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  1. Marchisio tanks

    They work fine and aren't many other options I've found in that same size/price range but to vent for a minute I found them to be very irritating to work with. The flat bottom and outlet located above the floor required a lot of tipping/leaning/dumping to get all the reside out. You can get a tri-clamp racking arm (https://morewinemaking.com/products/15-triclamp-rotating-racking-arm.html?gclid=EAIaIQobChMInfmr9JO-1gIVh2B-Ch1SsAzREAQYAyABEgLIQfD_BwE) which helps but not much. One place I worked had a thin wall tank (I think it was Letina) that had a pitched floor and an outlet flush with the bottom which was much easier to work with, but it was on wheels to accommodate the bottom valve and eventually a wheel wrenched off from the tank while it was full which was nearly a disaster. The floating lids are also deeply annoying for the reasons Wayward mentioned ( and some spirits also have a propensity to eat through the inflatable gasket material).
  2. At what point is a pot still too big?

    For some products like single malt whiskey and irish pot still whiskey, continuous stills are not an option for legal,traditional, and flavor reasons. Thus the giant Midleton pot stills, which are obviously not as efficient or cost effective as a continuous system would be.
  3. A client of ours is interested in having malt whiskey produced for them so they'll have some aged stock available if/when they launch their own distillery. It would a custom mashbill, as they aim to explore some unique heritage and local malt (which they would source if needed). The client also has some transparency requirements as they have a carbon-offsetting and environmental accountability component to their business plan. The volume is still in flux, but it would be somewhere between 50-150 barrels depending on pricing/availability. They are based in Pacific Northwest but are open to other pitches. The timeline is soon, but not immediate If you've got some malt whiskey capacity, please message me and we can discuss the project further.
  4. Bench still for Proofing

    Ah I see, my mistake, I've never needed to heat up a sample (only cool down) so it didn't occur to me. When I was originally looking for a proofing still I wasn't able to find a condenser that was the right shape and connection to use with an erlenmeyer flask without a bunch of adapters which made the pellet lab setup cheaper for me.
  5. Bench still for Proofing

    I would think the Max Temp of 90C would prevent you from distilling a proofing sample to completion? We also use the pellet labs still for proofing tests (https://www.pelletlab.com/distillation_equipment)
  6. Barrels and Aging / TTB Rules

    It says oak containers, which I would interpret to mean a container built from oak which these are not. Their use should require the 'finished with wood staves' caveat that appears on other spirits which are flavored with oak rather than aged in barrels. Also these things look ridiculous, I bet it leaks like a sieve.
  7. Look up carbonic maceration.
  8. Different Use For Reverse Osmosis Filter

    That is interesting, what I tasted was 177 proof neutral grape spirit for fortifying wine, so a different objective. What is the abv of the permeate you get?
  9. Different Use For Reverse Osmosis Filter

    Something conceptually similar is used in the wine world, basically the permeate is mostly water, alcohol, and some acids and all other components of the wine/wash are left behind. The permeate is then distilling or disposed of. I've had distillate produced in this process and it has very little character but I am sure is useful for things. http://www.vinovation.com/alcadjustment.htm http://www.winespectator.com/drvinny/show/id/5360 http://www.vinovation.com/custequip.htm but the systems are designed to remove alcohol, rather than remove water. Alcohol is larger than water so maybe it is possible to alter the equipment to target water removal rather than water + alcohol.
  10. Prepair for the FALLOUT!!!

    I feel like the wine buyouts are quite different, as even non-viable or hobbyist wineries may possess valuable vineyards/plantable acreage which larger entities want to gobble up (they aren't making much more land...) Distilleries will be much more likely to simply go out of business, as unless they can find someone that wants a turn-key operation there isn't a larger company that will be interested in their brand or assets.
  11. Help: Ferment stalled

    I am understanding correctly that this is the first batch you are using backset with? 29 brix is high, even if you think 7 brix of that is unfermentable the density of the wash is very high and the yeast might be experiencing too much osmotic stress. If you have been using backset for several generations, it's also possible that you have accumulated yeast-toxic levels of salts/minerals etc.
  12. Wine cap style crimper

    Not sure what a wine cap is, if you are looking for something to apply screw-top style closures to bottles look for an ROPP (roll-on pilfer proof) machine. If you are looking for a bottle cap similar to what's used for beer look for a crown capper
  13. Transfer in bond to Winery

    My understanding is that wineries can only use spirit from the same fruit type as the beverage being fortified. As they are not allowed to brew beer, they can't use grain neutral to fortify anything. If their license lets them make fermented cane sugar soda (which I understand it does) they could use cane neutral? Should probably ask the ttb agent. FallIng Rock, perhpas the GNS is grape neutral spirit? https://www.ecfr.gov/cgi-bin/text-idx?SID=970a668ad1fa42555e7331f81c0e366d&node=27:1.0.1.1.19&rgn=div5#se27.1.24_1225 "The proprietor of a bonded wine premises may withdraw and receive spirits without payment of tax from the bonded premises of a distilled spirits plant for uses as are authorized in this part. Wine spirits produced in the United States may be added to natural wine on bonded wine premises if both the wine and the spirits are produced from the same kind of fruit. In the case of natural still wine or natural still hard cider, wine spirits may be added in any State only to wine produced by fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits may be added (whether or not wine spirits were previously added) only if the wine contains not more than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be received, stored and used on bonded wine premises only for the production of nonbeverage wine and nonbeverage wine products. Wooden storage tanks used for the addition of spirits may be used for the baking of wine."
  14. Specific Gravity Hydrometers

    Sorry, I misunderstood your question. That's news to me if true, no place I've ever worked had them. If we did have them, they would be pretty useless for measuring the abv of our bourbon, rye, or fruit mashes.
  15. Specific Gravity Hydrometers

    You need a full set to test the strength of your spirits off the still, at barreling strength, and bottling strength. If you produce liqueurs or lower strength spirits you probably need 0-20, 20-40, 40-60 etc. Accurately measuring and recording the proof is important to the government, as the tolerances for error are 10x smaller in spirits than beer, and the tax rate per unit of alcohol is probably 15x higher for spirits.
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