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Silk City Distillers

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Silk City Distillers last won the day on October 31

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  1. Silk City Distillers

    I have trust issues with my maths

    There is a government that accepts "ish" for excise taxes, proofing, and gauging?
  2. Silk City Distillers

    Ex Requirements

    Keep in mind switches can be challenging to make XP - as the switch really can't switch any appreciable current, or require enough energy to operate that the power supply poses an issue. Instead, the switch can only switch a tiny sensing current, likely through a barrier, and the switching actually be done through a relay at the panel side. https://en.wikipedia.org/wiki/Intrinsic_safety Utilizing intrinsically safe techniques can often make compliance much easier.
  3. Silk City Distillers

    Ex Requirements

    @richard1 - You would need a different sensor and an approach to intrinsic isolation. If you want to stick with Endress, see part number FMI21 and the associated application note for how to use an intrinsic isolation unit in your controller. I don't know the ATEX to US conversions, this may only get you to C1D2. Either way, the approach is similar. Compliant on the sensing end, intrinsic barrier (if necessary) on the controller end - this keeps your controller out of compliance scope (however distance may still be required). https://www.e-direct.endress.com/us/en/two-rod-capacitive-probe-liquicap-t-fmi21-for-level-measurement-in-liquids If you only need a point switch, you can probably go through the other sensors to find one that's appropriate. I don't really see a way to make FTL31 compliant.
  4. Silk City Distillers

    Ex Requirements

    Subject to interpretation, and there is little consistency across jurisdictions. Even your initial premise is an interpretation that might not be shared:
  5. Silk City Distillers

    Mash pH

    5-10% backset/stillage. This generally gets us close to the ballpark, with only small additions of citric being necessary to adjust our large batch volumes (2000l). Our water is a little bit on the alkaline side and on the hard side, so it would require larger acid adjustments. Find a local chemical supplier and buy USP citric from them, you'll probably pay less than $2 a pound.
  6. Silk City Distillers

    30g racks

    Looking for a couple skids of 30g racks.
  7. Silk City Distillers

    Distilling Area Classification?

    How many lb/hr is pushing you to 4”? That's like 2mmbtu territory. We run a teeny 16hp with a 4" header and 2" steam lines to the still and mash tun. The 2" and 4" is sweat copper by the way. Why not just rent a threading machine and use black pipe? Welding seems silly.
  8. Silk City Distillers

    Distilling Area Classification?

    On the temperature probes, you can argue intrinsically safe, if your control panel is using Intrinsic Safety Barriers for the RTDs, like this: https://www.pepperl-fuchs.com/usa/en/classid_4.htm But this requires panel certification, which we were not required to have. In the end, the XP probe housings were easier.
  9. Silk City Distillers

    Distilling Area Classification?

    No just the immediate area, as illustrated in your drawing, 5' from all points on the still. We actually just removed circuits and outlets that were in the area, as opposed to replacing them. Cheaper to achieve compliance by tearing out circuits. The control panel is about 15' away from the still, but in a place that's visible from the parrot, that side of the conduit has similar explosion proof sealing fittings prior to entering the fiberglass NEMA housing (for the still controls) and steel housing for the motor controls.
  10. Silk City Distillers

    Distilling Area Classification?

    All joking aside, we were required to go C1D1 in the still area. Explosion proof motor, wiring, conduit, even the temperature probe housings and steam pressure sensor.
  11. Silk City Distillers

    Distilling Area Classification?

    Class 1 Div 1 isn't really a worry, any distiller making vapor at the levels necessary to support combustion as part of normal operating conditions would likely go out of business very quickly. I mean... Looking at it from a practical perspective.
  12. Silk City Distillers

    Determining ABV proof After back sweetening

    For what purpose?
  13. Silk City Distillers

    Gin flowers

    Paging Dr. Dunbar, Dr. Dunbar. Hendricks is labeled as "Gin", not does not include a type or "further designation". (c)Class 3; gin. “Gin” is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof. Gin produced exclusively by original distillation or by redistillation may be further designated as “distilled”. “Dry gin” (London dry gin), “Geneva gin” (Hollands gin), and “Old Tom gin” (Tom gin) are types of gin known under such designations. How I interpret this is you *may* label as a distilled gin, or a redistilled gin, if you fit those designations, but you do not need to. But this is another area where the CFR and the BAM appear to not be in 100% alignment. The CFR does not reference "compounded gin" at all, but the BAM is specific: “Gin” is sufficient as class and type designation. “Compounded” may appear but is not required as part of the class and type designation. Compounded Gin may not be referred to or described as “Distilled” I think the big key to interpreting this is focusing on the "may" and "may be" in the language. Why anyone would label as "redistilled gin" or "compounded gin" is beyond me, just take the class and be done with it. No confusing terminology. We label as "Gin", and we do rotovap neutral with specific parts of a specific type of cucumber to produce the second "half" of what becomes our gin. Vacuum distillation or Rotovap is the superior way to distill botanicals that are heat sensitive. I've distilled cucumber at absurdly low pressures, where my boiling point was less than what a cucumber would be exposed to on a hot summer day, it creates a very pure, clean, distinct cucumber flavor. Hot vapor distilling cucumber is a far second or third place, and is distinctively "cooked". Maceration/infusion might edge out slightly, but leaves color problems, and subtle off flavors (sulfur).
  14. Silk City Distillers

    Kothe 1800l Mash and 600l still Steam pressure

    Not to confuse things further - but low pressure steam in Europe is 0.5 bar, about 7.25psi. So something built to EU steam code, you shouldn’t automatically assume US low pressure standards.
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