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Everything posted by SlickFloss

  1. SlickFloss

    Canadian-Made Equipment

    any US or Canadian domestically produced glass is going to be expensive....... Big time expensive..... I have used Mexican Suppliers for purchases over 1M units before to great success, just as good as chinese lower lead times and cheaper shipping! Glass may be the one part of our canadian puzzle you cannot figure out...... Ill tell you for sure though you won't want to figure it out price wise when you see the difference....
  2. SlickFloss

    Continuous Columns: Where do I start??

    Headframe is awesome. Can turn off fourth column and do a low abv pot like strip to take burden off kettle like a beer stripper, kick fourth back and switch same run to barrel proof off same mash, switch to high proof mode go clean your kettle and come back in an hour and have 180+ that with a little tinkering will be azeotrope in no time. All off same batch. All same run. Don't get me started on options for gin. Forsyth makes great stills, so does vendome. If you're just looking to clear up capacity so you can just finish on your pot (I imagine you're running a hybrid of some type) one of them can make you a great continuously fed stripper for sure. I'd recommend Forsyth over vendor they're more honest people to do business with in my opinion. Regardless both could make you probably anything. But that headframe is unique. I know nothing of redboot.
  3. SlickFloss

    Chicago Steam Boiler Installation Recomendations

    And if you're not married to the Rite boiler, you can get a smaller foot print, more out put, better quality steam and slower start up time with a Miura! (sorry and to plug)
  4. SlickFloss

    Chicago Steam Boiler Installation Recomendations

    I have a team based out of southern WI that did all our advanced work. We have organic capable facility (stainless steam lines) with multiple stills as well as cookers in multiple rooms, and we are really happy with our system's form and function. They also have a great insulation guy they referred us to. I know a team out of Janesville is not exactly Chicago but they do unbelievable work and I cannot recommend them highly enough. They do projects from our distillery, to other breweries large and small, municipal jobs, auto plants, and even humongous food plants so they have experience for every size and scope. Degarmo Plumbing and Piping. They even custom fabbed us working decks around our big tanks and small tanks, as well as a 100 degree drop heat exchanger that is possibly the most beautiful piece of equipment in the building!
  5. SlickFloss

    Misc beginner questions.

    Tit doesn't use plated columns he likes RAP better for white spirit
  6. SlickFloss

    Is owning a separate bar prohibited?

    You're looking for information on tied house laws. Many states make it very difficult to blatantly hold both licenses by the same person, obviously other people have navigated this issue creatively before.
  7. SlickFloss

    watering down low wines

    Seconded. For reasons of process we like to try to keep things consistent run to run. Makes KPIs easier to assess for distillation goals.
  8. How are you sure they are proteins? How long is your initial rest? At what point in time of your process are you proofing your spirit, with what type of water, and how long are you taking to do that proofing?
  9. SlickFloss

    Tasting Room Events

    Goat yoga
  10. SlickFloss

    Alternatives to plastic straws

    We have a much larger and intricate sustainability program then most other distilleries so I wouldn't recommend everything we do to everybody but this one is great. We purchase compostable napkins and straws for our tasting room and add them to our organic compost matter from he tasting room itself instead of throwing them in the trash. We acquire these from Gordon Food Service, which you probably have in your market. They also have compostable to go containers for food as well as compostable "silverware". If you don't have a GFS in your market try the other restaurant supply stores. It essentially comes out to the same price as the non compostable. The recipients of our compost have not complained about them not breaking down etc.
  11. SlickFloss

    Seeking recommendations for Best Stills

    Fuck Yeah.
  12. SlickFloss

    Seeking recommendations for Best Stills

    Vacuum still are incredibly useful in any application where one would want to protect flavor compounds adversely affected by heat. While not the most practical for the every day run of the mill weekly stripping run in a whiskey centered distillery, I bet if you knew how to use one creatively it would make your own operations better, more unique, and more versatile. Broad reductionary statements are ridiculous. Most would be better off making a habit of using them less.
  13. SlickFloss

    Seeking recommendations for Best Stills

    Head frames are wicked I highly recommend them. It is truly a complete continuous system. A lot of people in this country have columns to strip beer or batch hybrid columns. This is a true continuous column. If you want to be really unique build a vacuum still. If you're not familiar enough with the equipment to know what you want to buy for who to talk to, I think the best place to start is with Paul at affordable. I'm not trying to talk down to anyone, but you can get some equipment for a reasonable price to learn on (I recommend limiting the size of your errors with your batch size) and buy something nasty when you know more about your process
  14. SlickFloss

    Best Enzyme to use with Rye

    Hey Don, are you still having trouble with mashing and conversion? How are your corn whiskey cooks going I remember you asked about those somewhere before...... My initial response is what exactly is your goal with this enzyme? As a rule of thumb in modern production, unless you're intentionally avoiding enzyme which you are not, I would always use both Alpha and Gluco amylase enzymes to help with sacc. in any grain whiskey mash. If you are having conversion issues look to those two enzymes. The beta glucanase will help with viscosity, which will benefit you everywhere from your mashing, transfers, fermentations, and distillations. Also important for Rye, foaming is a mofo. Either go super slow with a hot break on your strips which is frustrating, or start using some natural oil of one of your component grains or anti foam to help with that. Finally, just something to keep in mind, high Rye will foam. Either in distillation or fermentation. So be aware or antifoam hard amigo!
  15. SlickFloss

    silvery stuff after on-grain distillation

    black oily flakes are often indicative of a dirty still, for us it was on the condenser side. Do you ever CIP/chemical clean your condenser? Is your lyne arm removable? As long as you're cleaning receiving tanks, spirit safe, condenser, and still regularly (especially between strips and finishes) you should be okay. That gunk comes through in the tails because it's more soluble in water than ethanol. I found that rinsing my confessor and line arm out end of the day with my straman hose (hot hot hot city water) then a quick rinse with room temp RO flushes most of that out. We do that in-between strips of the same wash instead of doing full cleanings (we will strip for a whole week then friday and saturday clean with CIP for finishing runs the following week) If you let it go on too long you run risk of Copper Sulfate issues. On grain gives better flavor but it needs much better cleaning protocols IME. That black gunk is a pain though! After you drain the receiving tank it will stick to the sides, I like to wipe my receiving tank down in between strips after transfer out to keep ahead of it. Also, just in case you do, don't leave cooling stillage in your still over night, it will deposit a ton of that stuff in your lyne arm and condenser as it cools.
  16. SlickFloss

    proofing spirits proofed with sugars

    If you are using other additions to a spirit to make a product (sugars, certain artificial flavors, CREAM, etc.) to make a cordial or liqueur your best bet long term, at least once your volume picks up (if it ever does), is doing a lab desk top distillation.
  17. SlickFloss

    Packing and Plates

    Plates on the bottom..... you can clean plates much easier than you can RAP for all grain...... Also bear in mind the more reflux the higher the proof..... theres no point in further scrubbing the packing with a plate thats not enough reflux and you will come up short...... The plates almost strip for the packing if that makes sense.... make sure you have right dimensions for plates and use RAP instead of steel wool....... Wait are you talking bout packing your plates?
  18. SlickFloss

    Rye flakes entering lines when distilling.

    can you provide picture or better describe flakes? Color size shape "behavior" in liquid etc. They could be a result of several things
  19. ^ RUTHLESS! I own one of these pots they are unbelievable. With some modifications post installation for convenience of process, it really can't be beat for your R and D side.... good luck with the sale!
  20. SlickFloss

    Electric Still for sale

    Vacuum? What is boiler size?
  21. SlickFloss

    Moonshine (corn whiskey)

    Define "the taste of gin". It is a blank canvas waiting for you to steam infuse or macerate any expression onto it. If you don't like juniper hide it in the botanical bill completely or use it as a minority complement. Or don't make it its your distillery. How long are you aging your whiskeys for? You can be more lenient on your heads cut on certain whiskeys depending on your plan for aging. i.e. when we lay down our malt whiskeys in vintage cooperage and know that we are going to let those barrels really get gray in the beard (9, 10, and 12 year minimum plans) you can be more lenient on your heads cut because those are going to volatilize out first. Just something to keep in mind
  22. SlickFloss

    Moonshine (corn whiskey)

    He makes a very valid point. if you are going to bring an unaged whiskey to market you need to design a different distillation procedure. Tighter heads and tails cuts, I would be pickier about my source materials, and yeast as well would be something I would do differently compared to a whiskey that was going to age longer. I think where you are missing his point in that he agrees w me that calling unaged whiskey moonshine is kinda kitschy and lame... Gin can drive bills if you can make a good gin, bitters is another one you can utilize to drive cash flow, but if you can't make good gin you probably can't make good bitters....... I have a lot of respect for the contributions and advice you give on this forum- not just distillation but plant/process related as well. Although it appears we would not be able to work amicably in the same plant marketing the same products, I hope to share a dram with you one day. Cheers!
  23. SlickFloss

    Moonshine (corn whiskey)

    Fanciful name...... Sounds like foolish talk to me. "moon·shine ˈmo͞onˌSHīn/ noun informal 1. NORTH AMERICAN illicitly distilled or smuggled liquor. synonyms: alcohol, bootleg liquor, drink; More 2. foolish talk or ideas. "whatever I said, it was moonshine"" "
  24. SlickFloss

    Moonshine (corn whiskey)

    Okay bro. Im sick of this shit. It aint moonshine if you pay taxes on it. Its just unaged whiskey or GNS etc. Aint shine. lets stop this BS now guys it really is grinding my gears and the only people making money on it are the big boys pretending they're us. Only valid excuse for labeling anything you make shine is if you literally make it at night under the light of the waning moon for marketing purposes.
  25. SlickFloss

    Corn Mashing Temp

    Adding it while, before, or just after you hydrate your corn helps with liquefaction but if it goes above 160 its deactivated for conversion. So make sure any pre malt is sacrificial in terms of conversion. I think mashing out enzymes etc is more of a beer brewers practice but I am not sure, I know that I like to use pre malt on my corn, cook the crap out of it, then add the alpha on the way down so it is not deactivated. You want as much conversion as possible as a distiller because that is our yield vs a brewers total yield is the fermented mass itself, they need to worry about left over non fermentable or "not fermented" fermentable (difference) sugars to make their beer palatable. Using hot water instead of steam in the jacket to actually get to temp is a very smart move. We do it here. We will mash in at a ridiculous grist ratio and then use hot water to jump from hydration temp to liq/gel temp. However, we like to make a hyper saturated cool(er) slurry with the grain first, then blast it with the hot water. So for corn we'll start at room temp turn steam on while we mash in, we will have end up with all corn and a little pre malt in at about 3-4 to 1 grain to water ratio be full mashed in at a hundred degrees about, then add hot water (boiling if possible) to slurry while we mix. It will end up around 170/174 we will use steam jackets to heat to 190 and hold for conversion. We will also use an addition of water to cool to next stage after we've hit our cooling minimum time limits. Hope this helps I'm scatter brained working on a saturday morning