Jump to content

Northern Waters

Members
  • Content Count

    29
  • Joined

  • Last visited

  • Days Won

    1

Northern Waters last won the day on January 27 2016

Northern Waters had the most liked content!

Community Reputation

5 Neutral

1 Follower

About Northern Waters

  • Rank
    Contributor

Profile Information

  • Gender
    Male
  • Location
    Minocqua, WI

Recent Profile Visitors

1,398 profile views
  1. We purchased a 250-gallon Mash Tun Stripping Still this winter after working with Paul on our startup equipment 5-years ago. We run it 6-days a week with great results. You can literally pick up the phone and talk to him, as well as his guys that work for him. Best of luck Paul as the biz continues to grow!
  2. I've was taught to use a 2% - 3% solution but I would also be curious to hear what others do, including what the pH reads at that rate. Thanks!
  3. I was dealing with similar issues and ended up shooting them a request via email. Within a day I got a response from someone who was able to let me know which of my ideas were acceptable for use in alcohol production and which ones were not. Be prepared to send them the scientific name of any species but in my one experience I found them to be quick to respond and very helpful. Plus I had their approval in writing!
  4. Northern Waters Distillery has expanded its operation and is seeking an entry-level distiller to join our team. This is a salaried, full-time position assisting the Lead Distiller in all aspects from production and bottling to cleaning and record-keeping. Specific Responsibilities · Once trained, execute the distillery’s particular methods of milling, mashing, fermentation, distilling, warehousing, record keeping, and cleaning, among other duties. · Log and maintain detailed records of each phase of distilling for compliance and quality control purposes. · Quality control—judging and maintaining acceptable product quality and standards · Assist in product formulation and development · Take pride in maintaining a clean and orderly distillery at all times. · Represent the brand in a respectful and appropriate manner at all times, both on and off the production floor. Requirements · Must be at least 21 years of age. · Has no alcohol-related offenses on record. · No previous experience with distillation is required, but candidate must be passionate and excited to learn about the production of craft spirits. · Bachelor’s or advanced degree in science preferred. · Must be mechanically inclined with the ability to operate machinery such as pumps, stills, etc. · Must have a flexible work schedule to accommodate production schedule. This includes nights and weekends. · Must be able to safely lift objects in excess of 50 pounds. · Appreciates a dynamic daily workload. · Is looking to make a long-term relationship with an employer. · Enthusiasm and positive attitude. · Strong organizational and time management skills. · Effective communication skills. Interested candidates please email resume and cover letter to peter@northernwatersdistillery.com.
  5. The C-70 sells itself as a fairly versatile yeast although this is the only thing I have ever used it for. It definitely is a pretty clean flavor although that is generally what we prefer. Even after two distillations the warm buttery sugar flavor remains so we have been very happy with it so far. Yes, calcium carbonate can get the pH back up. I also find that adding the DAP also bumps the pH too. Another thing to play with! Dunder is what is left over in the still after distilling your rum ferment. It is often referred to as backset in whiskey production, just that dunder is specific to rum. Dunder contributes to the flavor profile and also helps to lower the pH of the wash.
  6. We worked through a lot of similar challenges on a small scale and finally got a pure cane sugar to work and complete in four days. We tried a variety of yeasts and nutrients, and determined that for pure sugar a LOT of nutrient was necessary. Here is our program - you can scale up from there: Heat 25 Gallons Water (5.0 pH) to 125*F Add 75-LBS Sugar Add additional cold water to cool the wash and bring total volume to 40-gallons Hydrate 90 Grams Fermentis SafSpirit C-70 yeast at 100*F for 20-minutes Nutrients - 250 Grams DAP & 250 Grams Fermentis Prop-Aide Pitch at 95* F and hold ferment at 90*F On the second day the pH drops to near 4.0 so we need to adjust it back up to 5.5. Once we get about 1/3 - 1/2 ferment I add additional DAP. For us, so far so good. We have done this with and without dunder with the same results. Good luck!
  7. I use mostly 15-gallon barrels but have filled as little as 5-gallons in a barrel. The head space has proven not to be any problem at all.....
  8. We have played with many experiments of less than full barrels with no downside. Some folks recommend short-filling barrels for various reasons. Unlike beer and wine that may still be fermenting, your spirit is complete, so set it to whatever proof you want and put it in the barrel!
  9. How about running it two times? Strip of a couple ferments first, put those together, and run them as spirit run. It should be a lot cleaner that second time, and without the plates engaged and dephleg off you can probably stay below 80%.
  10. We have done several batches of this and, although we have only release a couple barrels so far, has been my favorite. We used 85% red wheat and 15% malted wheat, both sourced from Briess. Best of luck!
  11. Bluestar - I asked TTB some similar questions about a month ago and below are their responses. I didn't ask you final question directly but from part of my phone conversation with them we can have a designated space that serves as an alternating premise. For example you could have a bottling room that serves both the DSP as well as the winery. So as I interpreted it, part of the DSP could be an alternating premise in which the winery products could pass. Hope that helps a little. What kind of separation is required between the winery and distillery? The separation must be floor to ceiling with no passable access between the two operations Does it need to be a wall and completely separated space with separate entrances? Yes, unless the main entrance is into a common general area with separate access from that area into each operations that is lockable from the operations side. If we were to ferment wine and later distill it, would that have to be transferred to the DSP with the appropriate forms similar to wine transfers between separate entities? Wine can be transferred from the winery to the distillery, wineries for not have to submit transfer in bond paperwork, but both the winery and the distillery will need to notate their daily records of these transfers. Are we able to operate under the same entity? Yes, a single entity can hold multiple permits (both type and location). Is there anything else unusual beyond the regular winery permit requirements? There is nothing unusual about this type of winery application, unless both the DSP and the winery will be sharing the same space and the same equipment. In that case the original winery application would show that they are an alternating proprietor with the DSP as the host and them as the tenant. If this is the case the DSP will also need to amend their permit for the change to an alternating proprietor with the winery.
  12. I've used mostly 15G barrels from them for 3+ years so far with zero issues. Nikki is a very responsive customer service representative as well.
  13. We are using the 6-plate HBS still plus the gin basket: http://www.hillbillystills.com/product/6-plate-vodka-turn-key-distillery/ http://www.hillbillystills.com/product/gin-basket-add-on-new-and-improved/ If I start with 15 proof gallons of our base alcohol I can make about 6 cases (~72 +/-) of gin, and I cut way before tasting any tails. You might want to start with about half of that or less at the beginning and develop your particular blend. The gin basket is very simple to use. I just manually crush up about a total of 160 grams of botanicals and wrap them in a cheese cloth. Pop that in the gin basket and run it real slow. Place the gin basket right above the column but below the dephlegmator. We purchase our juniper but then add locally sourced botanicals. I would recommend make your non-juniper botanicals be your signature and source them as close to home as possible to make that part of your story. Best of luck!
  14. We find that with real narrow hearts cuts we get a very nice whiskey in a little over a year. For those that we have run a little longer off the still then 18+ months is what we like. We have a few that are 2+ years and continue to progress nicely. Generally speaking ours are in the barrel around 110-proof and the barrels are in the building with us at room temperature.
×
×
  • Create New...