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PeteB

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PeteB last won the day on November 5

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About PeteB

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    http://www.belgrovedistillery.com.au

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

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  1. OK, lets call the flock "clusters" not "crystals". My observation is that after a period of time these clusters can be broken up by vigorous shaking and they disappear for some time. Eventually a small amount of fine sediment settles on the bottom of the bottle. If shaking pushed some of these compounds back into solution I would have thought the "clusters" could re-form. I would be very interested if someone has access to an ultra sonic device to test if this type of vibration could break the clusters down so fine that they would not be visible.
  2. I have always thought flock was a crystalline structure. Can't remember if I heard it as fact. If it is crystalline then it would naturally take time to form at ambient temperature. At lower temperatures a solution holds less dissolved solids which would speed up crystal formation, hence chill filtration works. Freshly diluted whisky has not had time to grow large crystals and much of the compounds are still in solution while " bottling, to packaging, to palletizing, delivery, forklifts, etc" . Flock would form in the following weeks as it sits on a shelf.
  3. I did hear ( not sure how reliable) that some of the bigger guys use ultrasonic to break up the flock and apparently I'd does not re-form. I have noticed that vigorous shaking makes it disappear but it eventually re-appears but not as obvious.
  4. If you are exporting whisky to China make sure there is no flock. A friend has a shipment held up at the moment because their rules say the product must have no solids. ( On 7/31/2018 at 8:56 AM, bluestar said: Yes, this is flocc of oligosaccharides from barrel aging. Generally, it depends on the type of barrel and size.................) I occasionally get flock in some products that are not barrel aged even at 50%abv
  5. Sullivans Cove whisky from Tasmania has won world's best single malt several times. Look at this video to see how they are now dealing with it. https://sullivanscove.com/journal/flocking-and-filtration/
  6. I used an industrial vacuum cleaner to remove dust from the outlet that would have otherwise drifted into the surrounds It had some type of filter shaker that operated when the filters started to block
  7. Hellyer's Road, a large Tasmanian Distillery / milk processor makes a cream liqueur, they had to do a lot of trials with different techniques to prevent the cream separating out after a period of time, they almost gave up.
  8. I have edited my comment, wrote it in a rush without thinking through. Was sitting on a plane being told to switch to flight mode.
  9. This was discussed on this forum several years ago and if I remember correctly the opinion was the proof in the tank at the end of the hearts. EDIT please ignore "which is the proof that goes into the barrel."
  10. Roller pressure applied by belt tension only, no opposing roller. Too much pressure would push too much solids through filter belt. Most belt presses have belt running between pairs of press rollers and as you say the pressure increases with each set.
  11. I do my cuts by nose and taste only, with a little guidance from volume to know when to start nosing. I don't allow hydrometers to be used to tell us what a spirit will taste like, those things don't have taste buds. I am trying to make products that taste and smell good, hydrometers measure ethanol which I consider a tasteless by-product. I occasionally measure the cut point from heart to feints for interest and it is occasionally low as 90 proof. Great rye flavours come towards the end. I am running a simple alembic pot still, no plates.
  12. As mentioned, a lot more information is required to do a purely mathematical calculation. To simplify it you could slow your water flow rate until you start losing vapour, then speed up a little until the vapour loss just stops. Measure water flow, the water input and output temperatures. It is reasonably simple maths to calculate an approximate maximum water input temperature at your 8 gpm I say "approximate" because heat transfer calculations become very complex. At the lower flow rate there is less turbulence and the heat transfer is less efficient.
  13. https://en.wikipedia.org/wiki/Belt_filter http://www.vfold.com.au/
  14. Video of my Australian made v-belt press which works very well. Cost me about US$7,000 Cake is much drier, liquid has more fine solids than the vibroscreen but my direct fired still can just handle it without burning. V-belt (1).mp4
  15. I have done a lot of experimenting with de-watering over the last 10 years. With a high % of malted barley at a large size grist, a simple lauter screen like most brewers use is the best option. Hammermilled rye or oats (and I assume corn which I have never done) a simple static screen just blocks. Another trial with a bladder press which forces the liquid through a filter screen was useless. The pressure just pressed the solids into a hard cake on the screen and totally blocked it very quickly. The cheapest option I have found is this Vibroscreen. Cost me less than US$3,000 out of China. I am sure the ones made in US and Australia by Kason would be much better made but more $$$ For basic de-watering this worked very well with no clogging issues. I was using it to remove the solids before fermentation but I found the solids were still too wet and I was losing too much sugar. I am now using a simplified belt press. The vibroscreen has less solids in the liquid than the belt press, but the belt press produces drier solids. Copy of vibroscreen-mash.mp4
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