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Found 6 results

  1. SilverSwede

    Return below or above the surface.

    I have seen two designs on the return line from the column(s) (whisky column, vodka column or gin basket or quite commonly these drain into a common line) back to the pot. In one of the designs the return enters the pot above the liquid line in the vapor zone. I have heard by the people that promoted this design that it has to be that way or the still becomes vapor locked and floods if the return is under the liquid line and to never fill the still above the return line entrance point. On the other end I have heard that if the return line is above the liquid line vapor will enter the return line and "fight" the returning liquid. Interested in operating and engineering opinions, pros and cons with both designs.
  2. Packersfan1964

    Whiskey Distillation Efficiency Problems

    I have a distilling efficiency question - although our ferments are going well, and according to our calculations our mash should be about 6.5%, we are only get 3.5 gallons of alcohol out of the still, including heads, hearts, and tails, of the available 6.5 gallons. Let me show you the details. Corn Whiskey Original Gravity - 1.065 Final Gravity - 1.015 Our calculator tells us our starting abv is 6.56%. When we run we get about 6 gallons of 100 proof (heads and tails) and if we run out the tails to the end we get about 1.5 gallons of 60 proof tails. By my calculation we are only getting about 3.5 gallons of our original 6.5 gallons out of the still? We are using a 100 gallon column still, distilling on the grain, and agitating the whole time. What can we be doing better?
  3. Anyone out there have experience building a distillery utilizing green techniques? We are constructing a small, downtown facility in a town that has adopted the new IGBC, which we want to meet or exceed. Our engineers are working on a system w/heat pumps / exchangers for heating and cooling equipment and are trying to find ways around a steam boiler and chiller, which they feel is inefficient. We would appreciate the opportunity to speak w/anyone who has tackled some of these issues.
  4. PA_JoeDistiller

    Figuring out our efficiency

    Hey everyone. We are trying to figure out how efficient we are at our distillations. Everyone is saying use bushels, which I though was only applicable to corn. My googlefu has shown me that actually a bushel is applicable to any grain, with the following numbers: 1 bushel Oats = 32lbs Rye = 56lbs Wheat = 60lbs Malt = 34lbs Corn = 56lbs Searching these forums though, it seems that some people say the universal weight/bushel is just 56lbs? With the original weights, we are getting an average of 1.9 pg/bushel of grain, but with making every grain 56/bushel, our efficiency jumps to 3.14 pg/bushel (both of those numbers are only looking at hearts cuts not the heads. Any input?
  5. Sacchareligious

    Whiskey from unmalted barley

    Hey folks, I've been gearing up to produce some whiskey from unmalted barley. I've done a few very small test mashes so far and the results have been a little disappointing. My efficiency is traditionally good with corn and rye but these have been really reluctant to give me what I'm looking for. Some details: - I'm trying for a ~28 gallon beer (5 lbs grain w/ 2.2 gallons water up front for a final volume of 2.5 gallons wash) - I'm gelating above 190 for nearly an hour - have tried both 10% & 30% malt additions - have tried to reduce viscosity with "rests" at ~105 and 130 (tho given mash thickness, I probably didn't wait long enough) I eventually saw conversion pick up when I finally bumped my saccharification temp up to ~150, but in the end I still got much lower extraction than I do on corn and rye. I have not done a starch test yet, though the wort does look turbid throughout the mash. I've assumed this cloudiness is from a protein-rich batch of grain. I have stirred these mashes as I normally do, which is every 20 or so mins. I'm curious if an abundance of protein/glucan can congest the wort to a point where conversion is compromised? Are the enzymes likely to just get bogged down like that? At this point, I might try using the 30% malt in three additions: 3% premalt, 13.5% at start of mash schedule, then another 13.5% after 145 deg saccharification. I'm thinking with this last addition I can extend conversion into the high 150s w/o worrying about denaturing things too quickly. I'm running out of ideas on this and would like to figure it out without hightempase or such. Are there any particular tricks to mashing unmalted barley (and other protein-rich grains)? Clearly the Irish make it work, and I'm guessing they don't use enzymes either. Cheers!
  6. ryankf

    Heads volume : efficiency ?

    Just curious if anyone knows if the volume of heads in a given single batch run grows or is in any way related to the efficiency that is achieved in fermentation? Cheer, ryan
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