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What ever happened to iStill?

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Tay Spirits from Scotland makes amazing apple liqueur and strawberry liqueur with the  iStill 500 in combination with our new extraction technology. Here is a picture:

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Woot, woot! Our new iStill website is live! New graphics, photo realistic models, interactive, stories by distillers and much more! Please check it out!

https://www.istill.eu/designcenter

Regards, Odin.

 

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Veronika is celebrating her birthday today! Congrats and may many more happy years come your way!

Regards, Odin.

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Hi there!

Here's a link to The Finance of Whiskey: costs, investments, losses, energy input, costs per bottle, revenue, total costs and profit projections if you want to start making whiskey:

https://istillblog.wordpress.com/2017/12/06/the-finance-of-whiskey/

Regards, Odin.

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On 12/6/2017 at 12:30 PM, Odin said:

Here's a link to The Finance of Whiskey: costs, investments, losses, energy input, costs per bottle, revenue, total costs and profit projections if you want to start making whiskey:

 

Interesting, but you assume 96% product yield in your screenshots?

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Nope. In the case of whiskey, and in this example, we assume a yield of 60% That is the alcohol percentage where hearts come over at, Silk. We expect to turn around 90% of the total alcohols created during fermentation into new make spirit. So only a loss of 10% to heads and tails.

Regards, Odin.

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All right! We had an amazing two days in Madison, WI, at the Two Tall Distillery. Two couples that run a distillery next to their day time jobs and the automated iStills help them out doing that. They come in in the morning and start things up and clean out / refill in the evening. The iStills are remotely monitored during their automated runs! A great place to have the workshop. We had 15 participants. One "old dog" that came in a sceptic, having worked on traditional systems for 30 years. And 14 customers or start-ups, earlier in their learning curve. All had a great time. I expect a few of the participants may chime in here at the ADI forums. Two days of distilling gin and making whiskey and doing extractions. Heck, one group even made pumpkin spice essence! More pics on the event soon.

While I was away, my staff have been amazingly busy back in the Netherlands, clearing the factory and assembly halls as much as possible. Kudos to the team for putting 7 units on transport just this week. Among which a 5000 liter (1300 gallon) beast that we build in under 4 weeks as a special order for a distiller that needs to start distilling before Xmas.

Here are some pictures ...

For more info see: https://istillblog.wordpress.com/2017/12/16/another-dispatch-day-2/

Regards, Odin.

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Well technology is all around us, for good or bad. I attended the Madison class looking for validity in the Istills place in the industry. Well as a traditional distiller I can say that the theoretical and practical aspects of distillation have not been altered by the addition of a ROBOT, the ease and consistency of producing and replicating product seems to have been achieved. This by no means should imply it will make you a distiller overnight there are too many other phases of distilling such as mashing, fermenting, blending and marketing to name a few the ROBOT can not do for you, however it does free up much needed time to delegate to these chores. I was told a quote, wont tell you who told me or who was being quoted but it went like this. " somewhere between the romance of distilling and profitability you will find the Istill." Well yes as well  any other system, experience and Knowledge to need accompany the Istill as any other, the one factor following this still is ease, consistency and a real time management tool. For anyone entering the industry the Istill and its technology should be explored and considered, however there will always be the need for romance in distilling for many of us. This is the classical art form we were born into, The Istill for the future distillers could create a whole new modern/futuristic art form. I have always been a non conformist/ traditionalist and proud to be one. The Istill is just one of the many new innovations out there to explore and drive the industry into bottles never seen before.        Honestly,  Matt

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Christmas 2017 iStill.jpg

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Santa comes early this year. We have a new innovation to share! Bulletproof insulation. It insulates the boiler even slightly better than the insulation we have used so far. But this new bulletproof insulation that we developed and tested over the last months has an amazing additional quality. I guess the name sorta gives it away. It is very, very strong, preventing damaging. It will be standard on all iStills from January 1st onward. And it can also be retrofitted on existing models.

Here is a picture of us insulating the bottom of an iStill 500 with the new insulation ...

Regards, Odin.

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Here's a short post about the Avonak Distillery from Texas and their iStill 5000 and 500:

https://istillblog.com/2017/12/28/avonak-distillery-from-texas/

And here is their Fb-page:

https://www.facebook.com/drinkavonak/

Regards, Odin.

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3 hours ago, Odin said:

Here's a short post about the Avonak Distillery from Texas and their iStill 5000 and 500:

https://istillblog.com/2017/12/28/avonak-distillery-from-texas/

And here is their Fb-page:

https://www.facebook.com/drinkavonak/

Regards, Odin.

 

Their recent facebook post says they are getting an impossible 194 proof. What is the actual proof your still makes after temperature and hydrometer correction?

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Hi M,

Confusion may come from % vs. proof and ABW (alcohol by weight) vs. ABV (alcohol by volume). Many in the USA work with proof and often mistake 190 proof (95%) for the maximum possible yield, maybe confusing it with what's the vodka requirement. ABV-wise 96.5% is about the highest possible. I say "about", since not all literature completely agrees. Some say 96.6%, others 96.7%.

I am pretty sure that Kyle's measurement is an okay reading. Well, as far as that I can say from my experience and of others. Our iStills make maximum abv, proof, whatever you want to call it.  If you dial in the vodka program that is. 96.7% plus maybe a slight bit more or less because all measuring devices have some deviation. 0.1 or 0.2%. That makes the 97% or 194 proof as shown perfectly possible. In reality - bound by the laws of physics - I'd say it's probably 96.7% or 193.4 proof. Even though slight differences in air pressure may also cause a beef up (or down) of another 0.1 or 0.2%.

Yeah, the 194 or 97% is something I also see on a regular basis. I have some pics to show for it. But am currently having dinner on the way back from xmass vacation with the family in Hungary. Maybe after the weekend!

Regards, Odin.

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Our Istill 500 [first generation] just cruises with our neutral runs. We do a quick stripping run followed by a neutral run, with excellent results. 

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5 hours ago, Odin said:

Hi M,

Confusion may come from % vs. proof and ABW (alcohol by weight) vs. ABV (alcohol by volume). Many in the USA work with proof and often mistake 190 proof (95%) for the maximum possible yield, maybe confusing it with what's the vodka requirement. ABV-wise 96.5% is about the highest possible. I say "about", since not all literature completely agrees. Some say 96.6%, others 96.7%.

I am pretty sure that Kyle's measurement is an okay reading. Well, as far as that I can say from my experience and of others. Our iStills make maximum abv, proof, whatever you want to call it.  If you dial in the vodka program that is. 96.7% plus maybe a slight bit more or less because all measuring devices have some deviation. 0.1 or 0.2%. That makes the 97% or 194 proof as shown perfectly possible. In reality - bound by the laws of physics - I'd say it's probably 96.7% or 193.4 proof. Even though slight differences in air pressure may also cause a beef up (or down) of another 0.1 or 0.2%.

Yeah, the 194 or 97% is something I also see on a regular basis. I have some pics to show for it. But am currently having dinner on the way back from xmass vacation with the family in Hungary. Maybe after the weekend!

Regards, Odin.

The photo shows a $10 hydrometer without a thermometer in it.

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10 hours ago, MGL said:

The photo shows a $10 hydrometer without a thermometer in it.

Not sure about the probe. If you want to know, reach out to Kyle maybe? I am sure he can help you out, MGL.

Here is the promised picture from the iStill University Distillery: a certified and approved probe, used by the Dutch authorities to establish alcohol content for their book keeping. On a vodka run we did a bit over a month ago.

Regards, Odin.

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Hi there,

Here is a post from Meanie Craft Distillery from Delft, the Netherlands. Paul, owner and distiller, currently makes great anise, a genever and a gin. Amazingly, all of his drinks have won medals within months of being released. Ah, almost forgot his unfiltered vodka! Yes, that one won a medal too. That's ... 4 medals for 4 drinks within half a year of opening his distillery. Paul, congrats on your success! Both taste wise and in terms of commerce.

https://istill.eu/stories-meanie

More on what happened to iStill? Or what is in the planning for 2018? We'll release a future forecast within a few days. I'll post a link here later on.

Regards, Odin.

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In 2017 we trained over 200 craft distillers. In Amsterdam, mostly for our European customers. And in Utah, where we get a lot of traffic from the US, Canada, and Mexico. The last training of the year took place in Madison, WI. A 1 1/2 day introduction event, generously hosted by Two Tall Distilling. A great event that tastes like more workshops will follow at their location in 2018.

For pictures of the Madison even, please check out:

https://photos.google.com/share/AF1QipNy5WPHxcLcvcfZexcW_oQ2oShRmwWS-AuN5ElrR2B17vDFkGfyTPEFKSSorvd7ng?key=WEdxd1ZnR29uSTdnRWNQOVpXdEkwaFFCSHNGN21n

In 2018 we plan to train over 300 students. In Amsterdam, Utah, and Madison. But to facilitate the growing North American market, we are also opening up training locations in other parts of the continent. The first one will be at Napa Valley Distillery, CA. From March 19th until March 22nd. The workshop is now open for registration. For more info, please see:

https://istill.eu/university

Or:

https://istillblog.com/2018/01/03/the-best-distilling-workshops-of-the-world/

The year 2018 will also see more of our courses at the east coast, in Texas and - again - in Utah. More info later on!

Regards, Odin.

Picture of Madison Capital by morning ...

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Good morning to you all!

Here is a new innovation we are putting out there as of right now: iStill WiFi.

What it means is that all of our iStills can now be ordered with (or retrofitted with) a new WiFi module that we designed.

With this new module you can connect to your iStill without even having to plug an ethernet cable in. Makes it even easier to monitor, operate or tun it. Via laptop or iPhone. Or via the normal touch screen on the unit.

Here are some pics. The first one is of the new WiFi module. The second one shows me doing a single malt finishing run and monitoring it via my iPhone 7S (screenshot).

Regards, Odin.

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