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KittleShine

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  1. RTFM!!!! lol I brew beer at home with all grain and I've read a lot about it though I'm not an expert. It just seems that 16 brix for a 30 gallon beer is well beyond what average home brewers can hope to achieve, with a 80% corn, 20% 6-row malt, corn whiskey recipe or even a 51% corn, 49% malt, barely bourbon recipe. I would expect about 16 brix from a 25 gallon beer so it seemed to me like there must be some pro trick(s) I was missing out on. In any case I'll be keeping a closer eye on pH. I'm just trying to work out yield numbers as part of a preliminary business plan. From what I've read here some folks that are already in business are having a really hard time with this also.
  2. thanks! and what's the ratio of malt to corn?
  3. do you know the pH? what percentage of back set? 25%? protein rests? or just the β-amylase rest?
  4. The water you add after distillation is (basically) flavorless so I figure if you can minimize that then the end result will always have more flavor. The extra water that comes over with the distillation will carry some flavor also, and probably effect the over all flavor profile in ways I can't know about, yet. It's just a theory to me, wondering if anyone has actual experience.
  5. Let us know how it works out! Speaking of grappa I bet the Noninos don't distill their Picolit Cru to 160 and then water it down
  6. Has anyone tried this? When double distilling water down the low wines to 20% ABV or even less when charging the spirit run. I believe this will make a more flavorful and much smoother spirit, but of course you'll get a lot less yield per run that way when you adjust for ABV, but you can always use a much larger pot still for the spirit run, it can be quite simple and relatively inexpensive to buy or build, no steam jacket, no agitator, etc...
  7. Some distilleries around here are using organic Wapsie Valley, OP (open pollinated) grown in New York State. It seems to produce great whiskey, even un-aged. It's mostly yellow with some red and reddish kernels. I understand that they also grow a lot of it in Michigan and neighboring states. This place will be happy to sell you some: http://www.lakevieworganicgrain.com/ One distillery has started mixing it with Bloody Butcher corn which as the name implies is all very red but doesn't have as much starch. I think it would be great to partner with an organic farm that can grow exotic strains like this for you as well as work on breeding and hybridizing. Malted corn is a subject for another thread
  8. Would you expect the same from an all-grain 30 gallon beer, without using additional enzymes besides what's available in whatever malted grains you're using?
  9. What SG do you get with a 29 gallon beer?
  10. Hello, I'm new here, I have an interest in fresh, un-aged liquors like grappa and moonshine. I was inspired by the Filu e' Ferru tradition when visiting Sardinia and later came to appreciate American Moonshine for it's similar characteristics. I might like to start a distillery some day in New York but I don't want to rush it, one obstacle is finding an appropriate space that won't require too many modifications and build out in order to start with a minimal investment and not feel the pressure to start making large quantities right away and take some time to develop unique recipes and procedures. Cheers!
  11. I had searched for answers to this question before posting, I didn't find this thread until browsing later: http://adiforums.com...wtopic=2801 sorry about that! I like the op's idea of using a smaller still for both stripping and spirit runs, with the view to getting a much larger still just for stripping later The only issue I see there is that from what I've read you really need to clean all of your still apparatus very thoroughly before doing a spirit run after any stripping runs because fusel oil residue left over from stripping will come out in the spirit.
  12. Hi I'm new here though I've read a number of threads about micro distilleries and the kinds of stills they are starting out with, from 50 gals up to many hundreds of gallons. I'm personally interested in making double distilled corn whisky with traditional pot still(s) and worm(s). To my thinking it might be better to start with a smaller still so you can experiment with your recipe on smaller batches, assuming you want to develop your own recipe as opposed to using a standard one. The startup cost will be less also On the other hand it might be better to go with something much larger so that you can ramp up production very easily when the time comes instead of installing more or bigger stills. You could just start out doing single batches at less than full capacity and somewhat infrequently. I'm also thinking about getting 2 stills, a larger one for stripping and smaller one for spirit runs. I'm wondering what the size ratio should be between the larger and smaller pots, if I planned on doing one spirit run per stripping run, or if it would be better to do multiple stripping runs per spirit run. I've read some recommendations regarding suppliers for these types of still but any more recommendations are welcome. I think I would try to distill on the grain for the stripping run so an agitator would be important.
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