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Everything posted by captnKB

  1. All of the questions raised by @Thatch will help us guide you as to why you are being asked to do this. Has your fire mashall brought up MAQ?
  2. The seagrams plant ran a set up like this for a few years, where they were doing continuous inline cooking and a continuous fermentation. Efficiency and infection issues were a regular problem with this continuous system so they eventually went back to doing pressure cooked batches and batch fermentation
  3. Distillery inventory, process, reporting management the hard way pen, paper spreadsheets. Pros, the only cost is your time and you gain an intimate knowledge of every last nuance of your business.. Cons, How much time do you have to spare? We currently use X5 and love it. Pros: cloud based data is always at your fingertips with complete information at a touch plus the ability to mine data easily. Easy monthly and quarterly reporting. HUGE time saver. Cons: It costs money. (although it is well spent in my opinion ) The question you have to ask is how much is your time worth to you?
  4. Ive set up steam injection rails on cereal cookers and direct port steam injection on continuous stills, but I have never seen direct injection on a batch or pot still. I imagine direct injection of steam into a still would greatly reduce the proof of spirits being collected, as the steam would add water to the wash.
  5. First do a hydrostatic test to make sure everything is water / vapor tight. Do a water distillation to make sure everything is safe and functional. If you have the ability to CIP do so. Upon completion of a water test, run your first distillation of spirits and discard the product as it will likely be tainted with heavy metals from break in of the still. This is a rather generic set of instructions. If your not sure how to do so, it would be best to bring in a distiller or consultant to assist with start up.
  6. The presentation I put together on continuous column distillation is focused on a comparison of the efficiency of batch distillation versus continuous distillation. The discussion on the science of single pass continuous distillation (finished spirits) including the separation of heads / hearts / tails is a much deeper discussion that my ppt only briefly touches on. The file is to big to upload here if any one would like to see it send me an email Distillerynow@gmail.com and Ill send you the presentation
  7. @navenjohnson I recently spoke at the ADI Conference on continuous distillation. Id be happy to teach you all about it. Shoot me a PM and we'll connect. Cheers, ---Kris
  8. @Rum @Southernhighlander guys thank you for speaking up. . @SpiritProf please do not take this the wrong way. We are not trying to attack you. Corson stills are dangerous and alot of people in this industry are young to the game. With inexperience many folks do not know the difference between a safe still and a ticking time bomb (corson). Feel free to continue to try to sell your still but lets be honest here about the quality of the built.
  9. Ive built 2 corson stills for clients. Both were poorly fabricated. Had pin hole leaks in welds. Dangerous non functioning PRV's, Thin jacket walls that buckled and cracked. Faulty agitators that quickly failed. There are several other folks who have been the victims of corson who experienced the same problems I did.
  10. ive cut apart and rebuilt corson stills to make them safe and functional. (no one likes a leaky still) If anyone does buy this thing and it does not work, let me know and I can fix it.
  11. Corson manufacturing is notorious for dangerous equipment that is poorly made is in most instances does not function. Why are you selling such a beautiful brand new piece of equipment?
  12. I was going to weigh in but @dhdunbar nailed it to the point.
  13. ill second @Thatch dont use backset for malt whiskey. It will really throw off the delicate flavor of the whiskey
  14. You can make fantastic malt whiskey without ever boiling the wort. As long as you are pitching a strong healthy dose of yeast right away the healthy yeast should over come most of the bacteria from the grain. A healthy malt ferment should go from start to dry in under 4 days. Water PH and minerality are an essential part of a good ferment.
  15. We collect down to 20 proof 10% ABV on a stripping run. There is a good bit of useable alcohol and good flavor in those tails and to leave them in your wash after a stripping run is to throw away good alcohol.
  16. I do mixed ferment ferment for all of my bourbon as there are some ale yeasts that bring amazing complexity to bourbon, that does not seem to come from strictly distillers yeast
  17. an average ear of corn has 800 kernels......oh wait this isnt corn trivia? I cant even begin to imagine the mess that would be trying to use fresh corn. Most folks use some variety of dent corn as it is simple, has high yield, and is scalable
  18. Welcome back @Mash Are you starting up a new distillery?
  19. good to hear. Ive found most citrus herbs (peel, rinds, leaves, lemongrass and verbena) are all much better extracted through vapor infusion versus maceration. Maceration tends to over cook the botanicals and produce a earthy cooked vegetable type character. Vapor infusion tends to extract the more desirable flavors
  20. I use dry verbena from Mt Rose herbs and have excellent success with it in our gin. @Foreshot let me know if you can get if from them. If not I can at least send you a few ounces of it.
  21. did you happen to try http://www.washingtondistillersguild.org/ ?
  22. Maturation is going to depend heavily on your environment / climate. Ive seen some bourbon in 53g barrels take 6 years to reach full maturation in colder climates. On the opposite side ive seen great 3 year bourbon in hot humid climates (central texas) Some lighter single malt whiskies seem to mature a bit faster than bourbon in 53g virgin barrels Id plan for at least 4 years for those 53g barrels if its bourbon
  23. @LucasPerks not trying to be rude here, but most of the corson equipment I have seen or worked on is non functional and dangerous. Why are you selling a brand new distilling system? Is this equipment you are selling operational or safe?
  24. @Winnie the Pooh . Great to see you vetting all options before deciding. Id highly NG powered recommend steam as your heat source. Steam is a excellent safe fast heat source. Yes there is some additional initial cost, but those costs are recouped quick with fuel and time cost savings that steam provides
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