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PeteB last won the day on January 17

PeteB had the most liked content!

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About PeteB

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    Tasmania, Australia
  • Interests
    Distilling, plough to bottle
    Professional Sand and Ice Sculptor
    repairing water mills
    Making biodiesel

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  1. I presume you mean the holes in the front plate, the holes are slightly smaller than the grain to prevent whole grains passing. I guess with corn the holes could be much larger than for rye.
  2. PeteB

    Filtration During Barrel Harvest

    Keep the suction hose off the bottom of the barrel until the very last moment. Most of the charcoal will be settled on the bottom away from the suction if you don't disturb it.
  3. Most of my meat grinder milling is with green malt. I have soaked the grain and when sprouted it is soft. I originally tried dry unmalted rye and added water as it entered the grinder. I found the grinder required a very fine front plate otherwise some whole grains got through. I think dry corn with water added as it entered the meat grinder would work well but would require more horsepower than pre-order soaked. That PTO grinder sounds like a heavy duty beast.
  4. What exactly is it you want to wet mill? How many pounds per session? For wet milling I use a meat grinder, works extremely well. Different grain sizes and differing moisture work better with different sized holes in the front plate. If you are very small I see electric ones on EBay from $50 , up to commercial 3 phase. I find the water content is quite important. If milling too slowly add water down the throat, but not too much or it will slow down again .Doesn't take long to be able to judge.
  5. PeteB

    Copper vs Stainless on stripping runs

    Do you need to run the 2 inch column slower so get less scorch? Does the 2 inch have more "plates" that strip the colour? My copper alembic is mostly run with a small amount of grain in. It builds up a lot of brown layer on the copper, sometimes some of that strips off at the start of a run, we notice it more if we have just cleaned the inside of the condenser, which I assume was not as clean as it looked.
  6. PeteB

    Hopped whiskey??

    I assume there is a section in your rules to allow for flavoured whiskies. So are they breaking TTB rules by not disclosing hops?
  7. PeteB

    Hopped whiskey??

    If a hopped beer is distilled in the US then aged in new barrels etc. is it allowed to be called Whiskey? There is a bit of a discussion on this subject in Australia at the moment. Thanks for any comments
  8. Anyone know about dealkalized glass that is apparently needed for spirits bottles. See this Wikipedia article https://en.m.wikipedia.org/wiki/Dealkalization The relevant spirit bottle section here The most common example of its use with containers is on bottles intended to hold alcoholic spirits. The reason for this is that some alcoholic spirits such as vodka and gin have an approximately neutral pH and a high alcohol content, but are not buffered in any way against changes in pH. If alkali is leached from the glass into the product, the pH will begin to rise (i.e. become more alkaline), can eventually reach a pH high enough that the solution begins to attack the glass itself quite effectively.[1][2] By this mechanism, initially neutral alcohol products can achieve a pH where the glass container itself begins to slowly dissolve, leaving thin, siliceous glass flakes or particles in the fluid. Dealkalization treatment hinders this process by removing alkali from the inside surface. Not only does this mean less extractable alkali in the glass surface directly contacting the product, but it also creates a barrier for the diffusion of alkali from the underlying bulk glass into the product.[3] Wikipedia articles are not necessarily written by experts in the particular subject. I don't know the pH of vodka but I think it is acidic, not neutral pH as written above. I think whisky has a pH of around 4. Maybe the author assumed "neutral spirit" means pH7 not neutral flavor. Does anyone have reliable information on this?
  9. PeteB

    Pulse-air for whiskey blending

    Air bubbles rising through the spirit tank will absorb small amounts of the more volatile compounds in your whisky and drag them out into the atmosphere. This is a bit like what happens when pouring a whisky then nosing it over quite a long period. For a young whisky especially, the initial nose can be quite spirity and offensive then it settles down as those more volatile compounds drift off. Bubbling air or nitrogen through the spirit will speed up the removal of those highly volatile compounds. (Part of the ageing process in barrels is getting rid of those offensive volatiles as part of the "angels share") Before I bottle most of my whiskies I tip the barrels into a vat and leave the lid off, sometimes for several days, until the harsh volatiles have drifted off. If it is taking too long then I will stir very vigorously, a similar effect to agitating with air bubbles. The alcohol concentration can drop by about 0.5% but the whisky tastes and noses much better. Is there any chemical reaction with the introduced oxygen? I don't know, but it tastes better.
  10. PeteB

    Sediment in finished bottles

    Very likely a flock is forming after filtration. I see it a lot when cutting below about 45% even as high as 50% I have been lead to believe it is oils and proteins that were dissolved in the high strength alcohol, but at lower proof they come out of solution and eventually form crystal masses, ie cloudy. This eventually settles on the bottom of the container. Shake it up and crystals break up and vanish but usually re-form. 2 ways to overcome it. Chill filtration or time will allow crystals to grow large enough to filter out. Or allow about 6 weeks for crystals to settle to bottom of tank. Don't bottle very bottom of tank.
  11. PeteB

    ABV of finished sugar wash

    If the Brix is being read with a refractometer then a zero reading means there is no alcohol or sugar in the sample, only water. The hydrometer reading of zero is also confusing. An alcohol hydrometer in water at standard temperature will read zero if there is no alcohol or sugar present. Maybe you mean an SG hydrometer and you actually mean a reading of 1.000 More information required please.
  12. PeteB

    label printer

    I have a cheap desktop thermal TRANSFER printer. Being a TRANSFER it will print onto normal paper. For small runs of labels I get commercially made labels with blank spaces to add details of the specific product. Thermal transfer needs to print onto a very smooth paper otherwise the print is not very sharp.
  13. PeteB

    I will build my distillery from ground-up. But I need HELP!

    I haven't checked the numbers but you say "Hence, a total of 870000 BTU is required to vaporize all 500 liters of this mixture." When distilling alcohol you do not vaporise the whole 500 liters. If you did you would end up with the same ABV that you started with. You only need to boil off about 1/5 of the volume. By then there is no alcohol left in the pot Maybe you have not explained properly but you appear to be starting with a 40% ABV in the pot. I would assume there are no solids in that so you could go direct fire and save all the work building a steam boiler. BUT 40% in the pot is pretty high and could be dangerous with direct fire even with bain marie jacket. Cut back to below 30 % to make a little safer. That might not be what you are trying to achieve so please explain in more detail I suggest you spend some time at a small distillery before you go any further.
  14. PeteB

    Dephlegmator and Condenser Equilibrium

    That pretty well kills my theory then. I didn't see any mention of altitude and that is why I mentioned sea level for the common boiling point curves
  15. PeteB

    Dephlegmator and Condenser Equilibrium

    I have a possible explanation. If your pot temperature is 182f that indicates your ABV in your pot is close to 50%abv but you said 9.5% (see graphs of boiling point vs. ABV at sea level) If the temperature sensor in the pot is above the liquid I have observed that it reads lower than if it is submerged. As your run progressed you have a higher % of solids and there may have been a buildup of foam that eventually reaches the temperature sensor and suddenly your temperature reading goes up because the foam temperature will be close to the liquid temperature. Regarding a possible leak in your condenser the symptoms you gave make that very likely. If your condenser water is exiting the pipework to a drain well below the condenser then there will be a slight vacuum in the condenser. A hole in the coil/jacket will "suck" some of your alcohol vapor or condensate into the cooling water and you wouldn't notice anything except low yield. As you applied back pressure on the condenser water it would push cooling water into the alcohol side and your ABV drops as observed. Easy to check with cooling water on and still switched off.