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Silk City Distillers

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  1. We have a Spirax culinary steam filter on our DSI tun, however we don’t treat. Its not the filtration that’s an issue, it’s the boiler chemicals. It’s arguable that you don’t need filtered steam for mashing, since it’s not technically direct food contact. Particulate won’t pass through distillation.
  2. Why not go wider? 6" If you are planning to operate in 100% reflux, surface area is king. You might also consider adding turbulators in the tubing to force contact with the tube walls. Will you be leaving the top open to the atmosphere? I think what you find that if they tubes are indeed too small, the dephlegmator starts acting like a perforated plate, holding liquid above it. Highly unlikely you'll get to this point. Another option is to use a larger product condenser, and position it horizontal, feed vapor into the shell side, not the tube side.
  3. Apparently the spores of some of these nasties are particularly resistant.
  4. You are right in the fact he based his calcs on the “wrong” numbers. The hydrogen peroxide in the final product breakdown is based on 100%. The liquid ingredient is only 3% concentration. 10 liters * 0.00125 / 0.03 = 417ml
  5. Way off - should be about 3x the volume of the glycerol.
  6. We had more than one local hospital reach out to us. I don't know whether to be proud I'm helping, or absolutely terrified that hospitals are running out. My local mega chem supply has zero Isopropyl in stock, zero denatured alcohol in stock.
  7. NY, NJ, CT, PA, MA up here in the Northeast.
  8. Making popcorn, this is about to get good...
  9. We pay a lot of attention to dephlegmator temperature control as a proxy for managing reflux ratio through the run. We don't run constant dephleg temperature, we run a pattern that looks like a U - high reflux ratio at heads and tails, low reflux during hearts. We feel this gives us the benefits of optimizing yields and to make very specific cuts (as typical with plates), but gives us the flexibility to dial it back during hearts to pull through more flavor. We run PID control with a proportional valve to control dephleg temp. We do cuts by taste, but honestly we run so consistent/repeatable, that we we know almost exactly when our cut points are approaching. I almost think we could cut by weight of collected distillate if we needed to (or PG if there is some variance). We don't like cutting based on vapor temperature, it's fine to ballpark identify the cut point (this varies by product), but always by flavor.
  10. True pot? No plates? Easy. Fill it with 190 proof, run it. 190 proof comes out. Take a token heads cut, maybe leave a little behind as tails.
  11. Meadows 10hp hammer with a blower discharge. 1000lb an hour. 40hp - good god.
  12. So with 4 plates, if I load the kettle up with a few strip runs, it's impossible for me to stay under 160. Even with the reflux condenser completely off. Just passive reflux alone will keep the plates loaded enough to keep the proof very high. We do this with white rum - with even a touch of reflux, she wants to run 180-190.
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