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Showing content with the highest reputation since 04/16/2021 in Posts

  1. I found some very interesting technical resources that are relevant here. Pharmaceutical compounding syrups technology is very relevant. I found this great presentation that discusses how to preserve a syrup via water/alcohol vs sugar concentrations (starts on page 64) and general syrup technical goodness: https://www.philadelphia.edu.jo/academics/rmansour/uploads/Pharmaceutics/Solutions.pptx Great free Sugar Technology textbook: https://onlinelibrary.wiley.com/doi/book/10.1002/9781444314748 I found the exercises in Appendix B particularly helpful. Table starting on pa
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  2. I'm not done yet but wanted to update progress. First let me add that my botanical bill has a few unusual botanicals in it so all past experience may not be applicable here. I extracted each botanical individually and added sugar to each. One botanical, Star Anise clouded up immediately. The rest stayed clear. I experimented with Anise and Fennel as substitutes. Each remained clear with added sugar but Fennel was a better match for my recipe. As mentioned, I was not able to get the Baker's Sugar nut I was able to get a good sized sample of low color, metals and turbidity l
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  3. All very good points Paul. He's the one who said wind, solar, not me. Since he brought it up, I had to assume that he had access or was considering building something.
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  4. i have a small farm and am exploring the idea of having a "farm to bottle" type distillery. I am in SE WA state. I am zoned for ag-res 10, which allows a distillery in that zoning and it also allows a residence. In this situation what would be the minimum distance from a residence to the permitted area for the distillery? thank you in advance
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  5. Pump water from the pond and use tube-in-tube heat exchangers from @Southernhighlander, cheap and portable. You can heat and cool what you need cheaply without the need for a bunch of engineering costs. If your distillery takes off you'll outgrow what you design today - that can get expensive, we're experiencing it everyday.
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  6. More geekery: The micro/nano particles of plant remnants in sugar are colloids. https://en.wikipedia.org/wiki/Colloid Colloids are groups of molecules bound together vs individual molecules. Think of it this way: A small amount of sugar in water will dissolve completely in water. Those remnant particles from the sugar that are not dissolved are colloids. They are extremely small particles: 1 micron or less. Due to their light weight they can be suspended in the liquid for a time. There are multiple forces that dictate how long the colloidal materials are able to be suspended. The wiki art
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  7. There is no sensor for the notch and the width of the path is approximately 4.5".
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