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glisade

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glisade last won the day on September 23 2016

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About glisade

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  1. You could get a SS coil, something like this: http://www.bubbasbarrels.com/cooling-coil Not as cheap as a copper coil from Home Depot but easier to deal with if you're worried about copper flavor in your vodka.
  2. Vodka would be tough without knowing product vapor temperature. If you're trying to get 190+ proof then you need to know proof coming out and that's where the exit vapor temp comes in because you'd have to adjust coolant flow to dephs to create enough reflux to get to 190+. So if you can't monitor your exit proof then you won't know if you're making vodka or not. Gin is all about the flavor as there is no proof requirement so not knowing exit vapor temp is not as critical but can still be very helpful. I would seriously look into a way of adding a port to add a probe after deph.
  3. I would completely agree with FijiSpirits but you're not SOL. First though, what product are you making an how many times do you want it distilled (or what proof do you want it to come out)?
  4. Our rye fermentations foam alot, Fermcap helps but still some foam over but nothing to worry about other than a little loss of product due to foam. Though we also pitch at about 70F and hold fermentation to usually under 80F. Fully attenuates in about 5 days. Other than foaming everything runs fine during distillation for us. Does your wash boil at the right temperature based on calculated or measure wash ABV?
  5. I see, thanks for the update. A smaller still would be ideal to practice with dephlegmator operation but overall it's pretty straight-forward. I could send you some info on basic deph operation if you'd like.
  6. I'm not sure I understand the point of using plates without using the dephlegmator. You are creating some passive reflux with the plates but it's not controllable and you can't really do any sort of heads compression. Also, why would you add water to reduce wash proof but then add passive plate reflux to increase the output proof; couldn't you have not diluted your wash and then ran your still as a pot still and gotten a similar outcome?
  7. So for 1. if you're charging with 300 gallons at ~25 proof and want 135 proof off the still? With two plates your hearts should start above 170 proof according to water-ethanol equilibrium curve. One plate should give you a start of about 160 proof. I distill with a starting wash of 8% ABV and use one plate and my total hearts proof is about 130 proof.
  8. I think every distiller should know and understand how to use the water-ethanol equilibrium curve. This alone can be used to answer many of your questions...especially for a column still.
  9. Sorry everything is social media now but here's a couple photos in whiskey and gin basket configuration. Both use same pot, condenser and mantle.
  10. I built a modular 2 liter glass lab still that has a "whiskey" reflux column, gin basket, etc.. from components from: https://www.avogadro-lab-supply.com/category/Distillation_Glass/c105 and using the heating mantle from: https://pelletlab.com/product/heating-mantle/
  11. Not enough sugars and "sweet" congeners extracted from barrel aging? Many people relate sweetness to smoothness. I've done this with a blind vodka tasting: the more sugar you add (up to the legal limit for vodka) the "smoother" they said it was. Nobody actually said it tasted sweeter but it was smoother.
  12. For partly this reason is why we don't macerate but put all botanicals in the kettle during distillation. Seasonal affects will be minimal with this method. Have you considered going with this method instead? Of course using a gin basket will get rid of seasonal affects as well but I doubt you could do that with your alembic still.
  13. glisade

    Pink vodka/Gin

    I had a pink gin at a previous distillery. It was a gin aged in a used red wine barrel.
  14. I've used both the Xpress volumetric fill and (currently) the enolmaster. I like the enolmaster over the xpress fill. I find the biggest advantage is you don't have to fill 4 bottles at a time. So you can constantly bring bottles in and out of the enolmaster. Since I usually bottle alone this helps keep a consistent flow because you can also increase or decrease pressure. And when you get down to the bottom of the bottling run you can just use it to bottle one at a time until you finish. I also like the stainless steel filters it comes with...and it's inherently explosion proof since it uses a vacuum pump so no product goes through the pump. I can fill, add closure and shrink wrap about 100 bottles/hour by myself with the enolmaster.
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