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PeteB

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Everything posted by PeteB

  1. PeteB

    Continuous Column Distillation

    The overflow pipe starts at the bottom of the conical boiler so it purges solids before they build up.
  2. PeteB

    Continuous Column Distillation

    The bottoms kettle is the boiler, I am feeding the column with flavour filled steam, not with clean steam. I am making whisky, not neutral spirit. The kettle overflows and gravity feeds through tube in shell heat exchanger to re-claim the heat. The outflow does surge a little but I don't think it is a problem.
  3. PeteB

    Continuous Column Distillation

    Thanks for the suggestions guys. The problem I have experienced with centrifugal pumps is if there is still some CO2 in the beer they cavitate especially if trying to push to a reasonable height ie. with back pressure. The flow control valve and column height would cause back pressure. Also any solids in the feed could obstruct the control valve. The centrifugal would be fine if no residual CO2 or solids. I think the rubber type impeller pump which is a positive displacement type would be far less likely to have problems, Jo Dehner suggested the same. Can you give me a lead about where I can buy these with VFD? I have 240vAC or 12v DC. Ideally I want to connect it to a temperature activated PID controller Cheers
  4. PeteB

    Dephleg hotter than column

    Thanks for those translations Paul. My confusion was Jen said "The second column won't get up to temp unless I overheat the still and then it pukes." but later he said in a reply to me "I do not have antifoam in the pot and haven't seen any foam build up at all." It doesn't matter now because it appears he has it running. As I said above, I know very little about the type of still Jen has. I learnt quite a bit from this thread but don't understand why the dephleg could be hotter than the column?
  5. PeteB

    Continuous Column Distillation

    I have changed my settings, hope PM will work no but not convinced. or email me pbignell@belgrovedistillery.com.au Except for a file for CNC cutting of simple plates the rest of the plans are in my head
  6. PeteB

    Continuous Column Distillation

    I designed it myself with 5 main things in mind. 1 to make whisky 2 cheap 3 easy to build 4 energy efficient 5 throughput of about 2,000 litres in 8 hours. I had some help from meerkat with calculating number of plates, and have spent a bit of time talking to Dehner. It runs on waste fryer oil, doesn't need any cooling water, in fact at the end of the day I have well over 1,000 litres of hot water at about 90 deg C To date I have not run it for full 8 hours. Still playing with correct pump to control feed rate.
  7. PeteB

    Sediment in finished bottles

    Firstly I am not concerned about the Flocc or whatever it is. Jim Murray's Whisky Bible has scored 7 of my whiskies Liquid Gold in the last 4 years including best whisky in Southern Hemisphere this year. I don't plan to change my production methods. That is not quite right because I am continually developing new products. I was intrigued when Bluestar said the flocc was caused by barrels only, but from what he said since, I think the reason I get Flocc in white spirits is because I cut further into tails than most people. I have not tested the pH of my rainwater, but whatever it is I doubt that I will attempt to correct it because if it "aint broke dont fix it" Thanks for the discussion, we should never stop learning. Pete
  8. PeteB

    Dephleg hotter than column

    Maybe we speak a different language in Australia, to me what you have described is foaming in the still pot that rises up into the helmet then eventually into the column, but in your reply you said no foaming in the pot. What do you mean by "puke"? With all these tests you are running I assume you have alcohol in the pot and not just water? I know very little about this type of still but wondering if trays will fill with just water. How much heat are you putting into your pot? Too few Kw. could cause some of the symptoms you have.
  9. PeteB

    Sediment in finished bottles

    Thanks Bluestar. Sorry about slow reply I have been travelling. (visiting distilleries and marketing in Japan) I dilute with carbon filtered rain water that has been stored in an old large concrete tank. I have a simple pot still and do run feints quite late when compared with some. Especially for rye, peated and the ginger.
  10. PeteB

    Dephleg hotter than column

    Do you have antifoam in your pot? Are they digital thermometers? Is column reading deg C and the dephleg F? Does the water exiting the dephleg feel VERY hot? Post photos of your setup
  11. PeteB

    Sediment in finished bottles

    I describe Flocc as clumps of cloudiness that very gradually settle to the bottom of the container. I describe Louching as looking like a small amount of milk tipped into water. It does not clump or settle out but will vanish when adding high strength alcohol. Are we talking about the same thing? I make an unaged rye spirit. I dilute with rain water to 40%abv then leave in a settling tank for about 6 weeks. A white substance precipitates to the bottom of the container then I filter the clear top into bottles. For aged whiskies I do the same procedure and a very similar substance settles on the bottom of the tank, usually, but not always, when below 45%abv. I also distil a product made with ginger root. I dilute that to 50%abv and it also forms what I call Flocc. By shining a torch into the settling vat I see little "clouds " forming that very gradually sink to the bottom.
  12. PeteB

    reusing feints

    Thanks for that link, interesting information indeed.
  13. PeteB

    Checking if maceration is complete

    The only way I know of reliably measuring what you are asking is with very expensive laboratory tests such as gas chromatography and mass spectrometery. Big distilleries develop recipes this way. Once the recipe is sorted they revert to measuring weights and time. The measuring techniques you are suggesting just don't give you enough information. After a time your nose and pallet will be able to give you a very good indication of how your extractions are progressing. Great taste and smell is what you are trying to produce so those are the instruments you, as a craft distiller, should be using. Also as mentioned in a post above, macerate and distil your botanicals separately then blend the spirit afterwards. This is a far easier way to get the flavour you want. Different sources of the same botanicals can release different amounts of flavours and also as you suggested, macerating at different times of the year.
  14. PeteB

    Best way to neutralize a barrel

    plus 1 for the steam extraction. I have some ex-cider barrels that are a bit skanky, that might fix them.
  15. PeteB

    Feeling very pleased with my efforts

    Thanks Iliasm, time is getting scarce but still doing the occasional sand and ice sculptures. I have a whisky event coming up where I will turn up early and do a whisky related ice sculpture for show then present my whiskies.
  16. I have been posting on this forum for many years, initially asking for help, in fact still asking for help occasionally, and I hope I have helped others with their questions as well. I have attended and spoken at 2 ADI conferences and at Tails in NOLA. I am a big fan of Bill Owens and the people in the US craft distilling industry. Now for my announcements Whisky Magazine "Icons of Whisky" has awarded me Australian Craft Producer 2019 which means I am now in the World Finals. Also Jim Murray's Whisky Bible 2019 has scored my Peated Rye Whisky 96.5/100 Southern Hemisphere Whisky of the Year. Very proud and humbled, and thanks for your help from forum members. PeteB = Peter Bignell
  17. PeteB

    reusing feints

    What do you mean by "hydro separation"?
  18. PeteB

    Feeling very pleased with my efforts

    No plans in the near future for another US visit. About time some of you came to visit me. Bill Owens called in a couple of days ago but unfortunately I am in Japan visiting distilleries and marketing. Also a couple who work for Corsair visited about a month ago. I had a bottle of their Oatrage to show them I am a supporter. I also have a bottle of Jedd's gin to show off.
  19. PeteB

    Sediment in finished bottles

    It is not necessarily from barrel only, I get the flocc in 2 of my unaged spirits, in one it forms at 50%abv.
  20. PeteB

    Continuous Column Distillation

    I have almost finished building a continuous column, to use for stripping run only, will still use pot for spirit run. Have done a few short test runs only. They are so energy and space efficient. and a big bonus they don't need cooling water or chiller for condenser.
  21. I met Dave at an ADI conference in Louisville when I was first starting into distilling. His presentation and chat afterwards were an inspiration to me. I was particularly fascinated by his recreation and startup of Mount Vernon Distillery https://www.winemag.com/2018/11/06/master-distiller-dave-pickerell-dies-62/
  22. PeteB

    Feeling very pleased with my efforts

    Like you, I thought I was the only one doing a peated rye until I found out there is another in Denmark. Very hard to invent something totally new. Thanks all for your congrats.
  23. PeteB

    reusing feints

    Firstly my still is a simple pot, alembic, no plates. To avoid confusing people with names that vary around the world, I split my spirit run 4 ways. The first small part I use as fuel under my direct fired still, the next section is re-cycled into next spirit run. (foreshots and heads, not sure what name comes first) Next section is the heart then the feints. I run the feints right down to about 2%abv. (my still runs on fryer oil so there is very little cost running it for so long to get it that low) First cut is done on volume only, next cut into heart is by nose only (no hydrometers allowed) then cut into feints is by nose and taste, again no hydrometer. Hydrometers only indicate the amount of ethanol, I am trying to maximise the correct flavours, I treat alcohol as a by-product.
  24. PeteB

    reusing feints

    For Rye Whisky, I have re-cycled all feints for almost 8 years. Jim Murray Whisky Bible 2019 just scored one of my Rye's 95.5 and another 95, they would have almost 5 years of feints re-cycled.
  25. PeteB

    standards for densitometer

    If it is just for your own satisfaction (TTB may not approve) check it yourself against a certified hydrometer and thermometer. If you don't have certified ones then check some cheap ones against a friend's certified ones and use corrections if necessary.
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