Jump to content

PeteB

Members
  • Content Count

    955
  • Joined

  • Last visited

  • Days Won

    20

PeteB last won the day on November 5 2019

PeteB had the most liked content!

Community Reputation

52 Excellent

5 Followers

About PeteB

  • Rank
    Active Contributor

Contact Methods

  • Website URL
    http://www.belgrovedistillery.com.au

Profile Information

  • Gender
    Male
  • Location
    Tasmania, Australia
  • Interests
    Distilling, plough to bottle. Farmer.
    Professional Sand and Ice Sculptor,
    repairing water mills
    Making biodiesel

Recent Profile Visitors

22,072 profile views
  1. I am lucky because I am in a rural area and trying to fly under the radar with inspectors. I am very grateful that I didn't have all the hoops to go through that most of you in the USA have to, and some of the more recent entrants in urban Australia. I did meet a US rural distiller when I was on a panel at an ADI conference. The session was about distilling in rural areas. His experience was similar to mine, convince them that you know what you are doing and they will leave you alone. My argument is, as I said on the show "we are making sterilizer" (also like many of you we were making hand sanitizer until the big boys caught up) I also rely on wild fermentation for the first 12 hours of fermentation before I pitch commercial yeast. If my process was sterile I would miss out on the fruity complexity. The show is still creating a lot of interest from USA potential customers. Some refuse to read the warning on my store page that USA law wont allow me to ship directly to consumers. I have deleted USA from the address list but some try to get through by putting a different country such as Ubekistan. WTF!!
  2. There is no video in the spoiler link. I don't know much about streaming shows but I think you should be able to get back issues on Disney + but don't know if it is there yet. Once you watch the show you will be able to see my process. Spent grain is fed to my sheep. When they are in the shearing shed their shit falls through slots in floor and eventually dries out. That is where Gordon the shit shoveler was put to work. Rye grain is sprouted (malted) in an industrial clothes dryer. A timer turns on several times a day and waters the grain and turns the drum for a few seconds for a few days. I load peat or "rapidly aged peat" into an old propane cylinder, once it is smoldering I introduce a small controlled amount of air into the bottom so it makes smoke only and doesn't start burning with a flame. The wet green malted grain in the clothes dryer now turns at regular clothes dryer speed and the smoke is piped into the middle. The wet grain tumbles through the smoke.
  3. Hi Eric, I have previously investigated US importation and thought it just too complex, other countries so much easier. I have now decided to make another attempt and have been in contact with an importer who I met at a distilling conference. I also have just started an independent bottling company for Tasmanian Malt Whisky which will give me more volume to ship. Cheers
  4. Thanks for posting the above. I was thinking too fancy, trying to imagine that you turned a handle and the labels pulled through and applied themselves. Have seen other wooden holders but for only one bottle at a time, yours should be much quicker.
  5. There was so much interest after the show that it crashed my website. Lots of emails enquiring about me shipping to USA but as most of you know your laws do not allow it. My online store automatically locks out USA addresses. Peat and sheep dung are similar products, they both form when vegetation is in wet, low oxygen, acidic environment. The sheep's stomach only takes a couple of days to turn the plant material into a burnable fuel (once it is dried) The sheep smoke is not much different from peat smoke.
  6. I have been on this forum for about 10 years. If any of you would like to see one of my distilling projects that is a bit out there you can see it on Gordon Ramsay's Uncharted season 2 that aired in USA and Canada on Sunday 7th June. Here is a link to a "spoiler" for the show. https://m.facebook.com/story.php?story_fbid=2715946521842804&id=351647368272743&sfnsn=mo
  7. When I saw distilleries here in Australia using their regular spirit bottles for sanitiser I thought there would eventually be a mix up. There were no other containers available and I guess if you use your regular bottles it is a bit of self promotion but just not worth it when it goes wrong. Just a heads up to anyone making sanitiser be aware that the shortage won't last long. Here in Tasmania there is now a glut of it now the big boys have caught up and there is also cheap imported product as well. (Today is the first day without any new Covid infections transmitted in Australia and the 27th day on our island of Tasmania)
  8. If you have an effective agitator it shouldn't make much difference where the probe is. I bought an infrared temperature gun. It is useless if there is steam or the surface is shiny so that rules out the mash or the still. There may be guns that with work through steam and shiny surfaces.
  9. I have heard of stills being run slowly while doing cuts then run faster the rest of the time. Basic science tells me that shouldn't cause much smearing of compounds.
  10. How about a photo or better still a short video of a label being applied? Please. edit, I mean the one you made.
  11. I posted on this surging problem some time ago but don't remember anyone following up on my suggestion. I had a similar surging problem with a bench top still. I completely eliminated it by putting a few small chips of a ceramic tile in the boiler. I remember this technique from University chemistry days. I tried it in my production still that very occasionally surges but not certain that it helped because it only happened occasionally. Find a very hard tile or porcelain dinner plate and smash so you have lots of small pieces with sharp points. It is those points that allow the allow the liquid to boil off a lot easier and should prevent surging.
  12. Many of you on this forum will be fermenting and distilling with grains in so you may not understand lautering. Briefly the mash is on top of a perforated screen than is held just off the bottom of the mash vessel. At the start of runoff some small particles get through the screen so to get a clear wort the first runoff is recirculated to the top of the grain bed. After a time the grain bed itself becomes a depth filter and traps even very small particles. But there will always be some solids from the start of the runoff that are still in the gap under the screen that could dislodge and block a control valve in certain situations. For example if the pump produces a high pressure when the outlet is restricted then the control valve will needed to be almost shut if you need a small flow and it could get blocked. (I had this situation quite often in a different industry) With a low pressure pump and a large flow then the valve will have a reasonable valve opening and blockage is very unlikely. I didn't realise until I visited several Scottish distilleries last year that they didn't recirculate to get a clear wort, they even had mechanical rakes to stir up the grain bed between sparges (additions of extra water to wash sugars out) that would wash more grain through the lauter screen. They would have been fermenting with a small amount of grain in. DrDistillation said "But this shouldn't really happen if you lauter correctly. " That could be correct if you are making a modern beer but for distillation there is no "correct" way.
  13. I imagined the pump would be below the lauter screen. With it 10 feet above then my suggestion of a T and stand pipe would not work with a regular centrifugal pump. You would need a pump that easily self primed and didn't mind being run dry for short periods. Generally, pumps have less problems if mounted below the delivery liquid and with a short suction hose.
  14. A simple control valve/tap can become blocked if there are any grain particles in the wort.
×
×
  • Create New...