Jump to content
ADI Forums

Search the Community

Showing results for tags 'distilling'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Terms & Forum Business
    • Terms of Service for ADI Forum Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • General Discussion
    • Speakeasy
  • Producing Product
    • Equipment
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Wanted To Buy
    • Marketplace Archive
  • Career
    • Help Wanted
    • Job Wanted
    • Business Opportunities

Categories

There are no results to display.

Blogs

  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels

Product Groups

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests

Found 49 results

  1. I was recently reading a different post from a few years back and hoped to get some info on this. A large batch of pear cider sorta feel into our lap recently (Aprx. 2,000 gal). We planned to take a similar approach to most of our apple brandy runs we have done in the past and do a two run/ strip and finish distillation. The initial pH of the cider when we received it was measured around 3.5. Our stripping runs are tasting great with a decent yield but we have noticed a definite acidity to the distillate itself (pH aprx. 2.9-3) as well as noting a general blueish hue (we have a copper condenser so no surprise there). But due to the high acidity after the stripping runs even, we are thinking of adjusting the pH of the distillate prior to our second/ finishing distillation. Should pH adjustment be happening prior to stripping runs?
  2. Still_Holler

    Cleaning Bubble Plates - no CIP

    Any advice on cleaning bubble plates without CIP? I just got a new 4 bubble plate column and am wondering best way to clean it between runs? I will be running the same product (whiskey off grain) almost daily so not worried about taste of the product coming through in the next batch. Do I need to take the plates off to remove the liquid in the bottom and clean each time? I talked to some folks who said they dismantle and run theirs in a dishwasher. Would running water with cleaner (caustic or acid) through the column following the run and then running clean water through the column to rinse it suffice? If so, how do I ensure no residual cleaning solution from the pot ends up in the plates? Thanks!
  3. A growing distillery in the Peruvian Andes is looking for distillers interested in a 2-3 month work exchange for a distiller or beginning distiller. We are a craft distillery working with small scale sugar cane growers to produce Caña Alta, Peru's finest Cañazo (similar to Rhum Agricole), as well as our own botanicals for macerations and beyond. Destilería Andina is located in Ollantaytambo, half-way between Cusco and Machu Picchu, a perfect location for exploring Andean culture, archaeological sites and hiking on your days off. Looking for a demonstrated interest in fermentation, botanicals, blending, aging, spirits/product development, spirits marketing and of course distillation. We provide housing and a small stipend. Spanish not required. For more information write haresh@destileriaandina.com. Visit our website www.destileriaandina.com.
  4. Early Bird Registration Open Through December 15! The 2018 Craft Malt Conference will take place February 3rd and 4th, 2018, in Asheville, North Carolina. Early bird registration is open through December 15, 2017. Early bird registration is $350 for Craft Maltsters Guild members and $400 for non-members. Registration fee includes access to all workshops, meals, and beer. Register here. Registration is limited to 125 attendees. What can you expect to get out of the conference? An overview of the current state of craft malt, including malting technology, handling and storage, marketing, and agriculture in the Mid-Atlantic Useful information you can use in areas such as equipment, social media, digital marketing, brewing, and distilling Sensory training designed to increase awareness of diverse craft malt flavors Participation in the Craft Maltsters Guild Annual Meeting Networking opportunities during session, meals, trade show, and events Breakfast and lunch both days of the conference included in the conference price Educational Sessions Include: Choosing the best malting equipment for your needs Learning how to properly handle and store your raw materials Accounting for distillers Developing effective marketing and social media plans New and developing agronomy and seed research in the Mid-Atlantic The science of distilling and whiskey sensory techniques Distiller requirements for craft malt Malt sensory techniques Visit http://craftmalting.com/2018-craft-malt-conference/ for more information and to register
  5. ozgur

    Bourbon distilling cuts % abv

    I use pot still to make distillation . Head finished 83%, hearts 79% end. How could you get lower degree than I collected by using flute still. I dont get it, could you answer me... My Calculation cuts: %14 head, %65 hearts ex:7:25 chapter: Thanks...
  6. Golden Moon Distillery will be hiring several additional production personnel within the next six months to support our expansion. We are looking for entry level personal and more experienced personnel. Candidates should have some experience in either brewing or distilling, with a basic knowledge of mashing and an basic understanding of what distilling is. Candidates with professional training and/or past experience working in a distillery are most welcome to apply as well. Please send resumes and inquiries to s.gould@gouldglobal.com Please DO NOT call the distillery asking questions.
  7. Golden Moon Distillery is seeking a CFO or business operations manager with a strong background in finance and accounting. Please send resumes to s.gould@gouldglobal.com
  8. Jake Norris

    Jake Norris Consulting

    Hi Jake Norris here, I am available for consulting on your distillery project. I specialize in whiskey, but can help with distillery design, equipment selection, process flow, recipe development, marketing and most things distillery related. Please drop me an email and introduce yourself. DistillerJakeNorris@gmail.com Jake
  9. Uncle Rob

    HBS Copper

    If your looking for new equipment please give us a opperitunity to work for you. Give us a call at 270-334-3400
  10. 300gallon(1000L) size seems always popular with customers to start up their distillery. This distillery has 9plates,and each plate can be bypass.So,it ensures you to make diff content of spirit. Contact me if you want to know more details about our still. Best Regards Penny Email: daey010@dayuwz.com Cell: 86-18966261388 Skype: pennyhe211 Facebook: pennyj2011@msn.cn
  11. Over the last two years, I’ve brought our concept to reality - - and we are a turnkey operation. To date, I (plus a few friends and family) have invested over $1M and 25 months of effort to create Los Angeles’ first combination distillery and brewery. Three others exist in the state (Bay Area and San Diego); all are successful. Currently, I’m seeking someone passionate about craft distilling / brewing who will help shape the business and brand. That person has to have unwavering perseverance, tenacity, and a level demeanor to interface with customers and accounts. We have already done the time consuming work of getting a physical location, legal authorization, and licensing (federal and state). We need help branding and bringing new products to market. We are looking to move quickly. If you’d be interested in discussing it further and becoming a part of it, please shoot me an email to discuss this opportunity. Link to photos This is not a solicitation to buy shares in our company. We are seeking interested parties to hear more about opportunities in distilling. Solicitations will only be made privately to qualified investors.
  12. Spirited

    Multi shot production

    Hi folks We're looking at multi shot production of gin on the smaller of our stills. My understanding is that for a x2 concentration multishot you would add twice the amount of botanicals to your standard charge (say 100 litres at 50% ABV). Once the new make spirit is collected this is diluted down with more alcohol before proofing to bottling strength. My instinct tells me that if the total spirit collected from our still was say 40 litres at 75% then we would add a further 30 litres of alcohol before proofing (40/100 x 75). Could anyone elaborate/confirm/deny. we are aware of other issue such as proportional scaling of ingredients etc. Any advice would be appreciated. Cheers - a cold distiller hugging his still to stay warm!
  13. Double boiler system is always a preference for some customers who try to get some unique spirit. Contact me for more details if you are interested in it. Penny/sales manager Email: daey010@dayuwz.com Skype: pennyhe211 Facebook: pennyj2011@msn.cn Cell:+86-18966261388
  14. Devin Washington

    Black Water Barrels Production

    Hey Everyone! Wanted to keep you updated once again share with you the Black Water Barrels Production Process!! We are still taking orders for bourbon barrels 30,53,60 gallons so visit our website to learn more and to place your order!! BlackWaterBarrels.com Cheers!!
  15. Golden Moon is expanding and we are seeking individuals with brewing or distilling experience to join our production staff. These positions will be located at our distillery in Golden Colorado. Interested candidates should send their resume to s.gould@gouldglobal.com
  16. Hey Everyone! Wanted to share with you all Black Water Barrels Production Process!! Check it out and see some behind the scenes footage of what goes into creating a Black Water Barrels. #BWBSC Cheers!!
  17. Devin Washington

    Black Water Barrels Production Process

    Hey Everyone! Wanted to share with you all Black Water Barrels Production Process!! Check it out and see some behind the scenes footage of what goes into creating a Black Water Barrels. #BWBSC Cheers!!
  18. Hey Everyone! Wanted to share with you all Black Water Barrels Production Process!! Check it out and see some behind the scenes footage of what goes into creating a Black Water Barrels. #BWBSC Cheers!!
  19. Hey Everyone! Wanted to share with you all Black Water Barrels Production Process!! Check it out and see some behind the scenes footage of what goes into creating a Black Water Barrel. #BWBSC Cheers!!
  20. pogriallais

    Premature tails in distillate

    I'm running into a lot of difficulty recently with my distillation/ fermentation. The symptoms are early onset of feints/ tails. I have tried increasing reflux in the still to continue the hearts cut but it isn't working. I have tried less reflux too. Fermentation appears to be good. Grain bill - 100% barley malt Starting gravity 1.061 Final gravity 0.997. Estimated ABV 8.38%. Final PH 4.19 Distillation Still - 250 litre pot with 3 plated column with dephlegmator. Heads and foreshots are compressed at the begining of the run - 100% reflux for 30 minutes and heads collected slowly afterwards. Cut is determined by taste a smell. Hearts- relfux is reduced and heating of pot is increased. Cut is determined by taste and smell. The average abv i was collecting before this was 81% ABV. I can achieve above 81% ABV initially but the abv drops fairly suddenly when about 25% of the expected hearts cut is obtained. The product becomes feinty after this point. I have checked the still for leaks but all the gaskets look fine. Any advice?
  21. Devin Washington

    Black Water Barrels Cooperage

    Hey ADI Family!! My name is Devin Washington and I am a representative of Black Water Barrels LLC. We are a state of the art Cooperage based in Bamberg, South Carolina specializing in manufacturing high quality White Oak Barrels (30,53,60 Gallon) which can be used for various forms of Wines, Spirits & Beers. Here at Black Water Barrels, we pride ourselves on being a business that is focused on making quality products which are geared towards suppling Craft Distilleries across the United States with the best Barrels on the market! I am reaching out to ask that you would please visit our website to learn more about our products as well as follow us on our social media accounts to stay up-to-date on all the outstanding things going on at BWBSC. If you are interested in partnering with Black Water Barrels LLC, please feel free to reach out to us via Telephone, Email, or our Website at www.blackwaterbarrels.com where you can place Orders or get answers to any questions or concerns you may have. Thank You for your time and we hope to do business with you in the very near future, Cheers! Twitter: @BWBarrels Facebook: Black Water Barrels Instagram: @BWBarrels_ #BWBSC Devin Washington Social Media & Sales Representative Black Water Barrels LLC (407)-748-7485 3914 Main Highway Bamberg,SC 29003 BlackWaterBarrels.com Quote Edit
  22. Morning (here in the UK anyway) Last night we ran a 50% 40 litre gns/water charge through our 50 litre stilldragon pot still. Previous tests have only been in the region of 1 - 5 litres. We scaled our botanical content up proportionally to the volume of alcohol/water. This was left for 24 hours. The collected spirit on boiling had a shocking sulpherous nose but the flavour was along the lines of what we expected. Intermittent cutting of the new make spirit revealed considerable louching throughout the run, which to me suggests the ratio of botanicals to alcohol is way to high. We're going to cut the nms with varying proportions of alcohol/water to see if we can determine the correct ratio. Our thinking is that if we add a volume of alcohol equal to that in the new make spirit and then cut to bottle strength...and loucing disappears, are we correct in assuming that our botanical level should be halved. Is there a better way of doing this? What about the sulpherous aroma. Is this botanicals stewing? All feedback appreciated.
  23. Have multiple items for sale to interested individuals.. 4 - 500 gallon plastic fermenters/holding tanks on metal stand with ball valve closure $2000 each 750 gallon SS open top fermenter $2500 1000 gallon SS steam jacketed cooker with paddle and motor for blending $3000 40 gallon SS steam jacketed gas fired cooker $2500 Gas fired boiler previously used by both Sweetwater and Terrapin breweries in Georgia $2500 750 gallon plastic water or liquid holding tot with sealable top $500 250 gallon copper old fashioned style moonshine still, electric heated $7500 6 - 50 gallon SS stills electric heated $2500 each Feel free to comment or email for more pictures or details to cherokeebrew@aol.com .... all items ship from Georgia
  24. Bootleg

    Farm Distillery

    I have a question. What is the difference between a farm distillery and just a normal distillery? is there a different application? are there different regulations?
  25. Greenfield

    Stripping run agititation

    Hello everyone, Finally getting to do some test batches for 100% barely mash. Mashing and fermentation is going very well. When I am getting to the stripping run however, I believe I am experiencing some issues with scorching the grain (on the grain distilling). I even finished the spirit and the taste was very good except for a off burnt smell that I believe is contributed by scorching during the stripping run. 1. Is it possible that even though the grain isn't burning, it will darken and 'roast' during distillation, possibly causing off smell? 2. at what volume of distillation would you recommend agitation? Currently I am distilling with a 26gallon mile high flute with blichman burner. System is working great other than this smell I cant decide if I need to splurge on an agitator!!! Doing appx 20 gallon text batches. any help appreciated Thanks
×