Jump to content


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Dsking416

  • Rank

Recent Profile Visitors

1,924 profile views
  1. Dsking416

    Mango brandy

    Keep the pH above 4.0 but below 4.5, filter as much fiber as possible. Single distill to as low of an ABV as your as your equipment will let you while still getting nice separation. That's my $0.02
  2. I feel like it's a measurement error or continuation of the enzymatic conversion. Some enzymes are still active as low as 70f.
  3. I have never had to adjust down as molasses doesn't have any natural buffer and will crash within 2 days if you don't catch it. I usually dose Calcium Carbonate at 12 and 24 hours to hold at 4.0 then it finishes at 3.8 in 72 hours. My school of thought is the lower the pH the more the flavors of the substrate carry through into the distillate and the opposite is true of high 5.0 to 5.5 pH.
  4. What is the heat source?
  5. Well, I know you already distilled this but since the two plate stills are designed specifically for fruit brandy I would say that is the answer. The plates function as tails traps and the fruity flavors are in the early part of the run and the earthy flavors are in the later part so for eau de vie the choice has been made for you.
  6. Judging by your spirits and your comment you know a lot about fermentation and spirits production as a whole. I have one adjustment to the statement above though. "The solution for this is called Dunder, which is the same as Sour Mash in Whiskey." In my opinion "sour mash" outside of whiskey production is usually referred to as backset cycle and Dunder is the gloop you get from an intentional bacterial infection in backset usually in a pit or tank. For details check out this link. https://cocktailwonk.com/2016/03/days-of-dunder-setting-the-record-straight-on-jamaican-rums-mystery-ingredient.html If you really want to geek out follow the link through to Boston Apothecary... Not trying to offend, trying to help. The reason I care is they have very different effects.
  7. 200 liters is just under 53 gallons actually.
  8. iStill has a mini now. 6 liters if that helps otherwise there is the manual 100 liter.
  9. My $0.02 is continuous stills are great. If you own a pot still as it is, then the solution is to add fermentation capacity and a continuous still that will output enough low wines in one go to fill the 2500 liter still you have. This way you get the pot still flavor you are looking for in your final product. As stated, that's my $0.02
  10. The 1.2 is factoring for the additional heads and tails you lose in Vodka production.
  11. Chlorine evaporates, check out this article. https://sciencing.com/remove-chlorine-from-water-4516999.html
  12. You will want aerate the add anti foaming agent before distilling and kegged beer.
  13. The real reason to use organic sources in my opinion is so that when you distill your spirits you aren't just condensing the pesticides that came on your substrate. They can travel through the still and some evaporate at similar temperatures. Use a Mass spec to test for contamination.
  • Create New...