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Showing content with the highest reputation since 02/02/2021 in Posts

  1. What size is your plate/frame? Full size 40x40, or one of the 1/4 size smaller jobs (20x20)? Could be simply a matter of having more filter area. I think that's the reason, because based on what you've said, I'd bet you are blinding with tiny bits of impermeable skin and pump (which if you've ever eaten an orange you'll realize they do a great job of keeping the juice in). We had similar challenges filtering powdered carbon from white rum. We just needed to step up to larger media to eliminate the mid-batch filter cleaning. Going from a 10" Code-7 cartridge to a 30" cartridge did the
    3 points
  2. I can build an all stainless still, by outward appearance, with my copper catalyzers inside that will result in spirits with no detectable sulfur taste. In fact my catalyzers in a stainless still, will have interaction with more vapor than an all copper pot still with no plates or copper packing, because my catalyzers insure that 100% of the ethanol vapor comes in contact with copper. In an all copper pot still with no copper plates, packing or catalyzers, you never get 100% copper vapor interaction. Years ago, I designed 2 types of copper catalyzers for my stills. I call the first t
    2 points
  3. If you reasonably expect to pay less than $50K in excise taxes - that's something like 9600 cases at the reduced rate and that is a lot for a small distillery - you do not need a bond. You are correct, the regulations are full of references to bonds and bonded premises. When a person is not required to have a bond, any time the regulations state that a bond is required, the person is treated as if the person holds the bond. So, there is no affect on the application apart from not being required to furnish a bond. TTB explained this in Industry Circular 2016-2, which stated, "Bond-relat
    2 points
  4. Best thing to do would be calling a company that either makes filters or filter pads and ask them. You can try TCW the complete winemaker as they have lot of good people there who can recommend the right product.
    2 points
  5. Ive said it before ill say it again Do exactly what Stumpy says! Cheers
    1 point
  6. I will support Paul. The use of "catalysts" (special devices) inside the steel tank is the best price-quality option. From the point of view of Chemistry and Physics, in order for chemical reactions to occur with maximum efficiency, it is necessary to provide the largest possible contact surface of the substance-catalyst, and to provide a temperature higher than the "temperature of the beginning of catalytic reactions". That is why catalyst inserts must be in the path of alcohol-water vapor at temperatures above 70 Celsius. Copper does not work below 70 degrees Celsius. The s
    1 point
  7. Yes to the reservoir for crashing. If your run calculates 30,000 Btu/hr, you can go up to a 2.5 or 3 HP. If you stretched out the run time by lowering heat, you could get it done with a 2 HP, there is a different style for most chillers, 2 HP being the cut off for the smaller sizes and 3HP for larger sizes which are for sure more hefty. Cost difference could be as much as 3 thousand dollars.
    1 point
  8. Has anyone heard any more about this issue? The business plans of those who buy whiskey in bulk and then bottle it would appear to hang in the balance as TTB figures out what processing activity other than bottling. If I were you guys I'd be arguing hard that filtration ought be be included in that mix.
    1 point
  9. Bump this is a great read and would love more info and discussion.
    1 point
  10. As the topic suggests Im looking for people who run continuous stills (preferably a continuous fractioning set up but also if you run a continuous stripper). Recently I visited Greenbar Distillery in Los Angeles and was very impressed with their set up: A continuous fractioning still as well as a 100 gallon, 4 plate pot. A very nice set up and they make some wonderful products. Needless to say it got me to thinking. I've read the lengthy thread started by Mr. Heising and have reached out to the known manufacturers of said equipment (Heising, McKee. Dehner, I'll be contacting you in the next f
    1 point
  11. My point is that if you do distillation (no matter what liquids or oils) you need to work with heaters or coolers. In any case, if you need to turn water (alcohol) steam into a liquid, you need to take away thermal energy from the steam and direct it somewhere. It can be cold water, it can be atmospheric air. But it should be remembered that water has the highest heat capacity, so water is very well suited for transferring heat energy. Your vehicles are water cooled. Why? because it allows for compact cooling devices. If you have a motorcycle you can estimate how much its cooling
    1 point
  12. I don't recall ever seeing Liebig condensers hooked up in series. To me it seemed logical that is the way to get the the "coolant" to a very high temperature and at the same time get the condensate output cold enough. Surely I am not the first person to figure that out!!
    1 point
  13. I can see how Costco or Trader Joe's can get away with doing what you're talking about, branding their own sourced spirits, because they already have a massive distribution chain in place in pre existing stores, and get the full retail cost. How an independent company can pay someone to produce, age, import, package, get lable approval, and possibly distribute your product, that is likely very similar to a product that already exists, and still make a profit is beyond me. I know most bourbon all comes from the same place though, so it must be possible. I'd rather do the grunt work, and make a
    1 point
  14. My plan is to import contract distilled spirits from overseas into the US to an existing DSP. The importer must have a TTB importer's permit. It cannot take possession of the spirits. It must arrange to have the spirits shipped to a distilled spirits plant. Do not pay taxes on the bulk spirits at the time of importation. The spirits are shipped from customs' custody to the DSP in bond. (See part 28). Taxpayment has happened when a customs broker knew no better. It creates a disastrous situation, because a DSP may not receive taxpaid spirits onto DSP premises. "May not" is diff
    1 point
  15. No but Paul halls got you for sure. Also, if Corben works for you he has my number and contact me directly whenever!
    1 point
  16. Water being scarce does not matter when using my method for condenser water because the water and the heat put into it by the condensers is reclaimed. Since the hot condenser water is reclaimed for mashing and cleaning, there is zero to very little waste water created from the condensers. If the tap water is too warm for cooling the condensers, the best alternative is to have a single chilled water tank and small chiller. Use the chiller to chill your 70 F or so tap water in the chilled water tank down to 52 degrees F overnight then run the chilled water from the chilled water tank thro
    1 point
  17. The impact is not as significant as you might think, as pH is not linear. You also need to consider the buffering capability of the remaining water. If you were mixing 10-20% backset with RO water (which you wouldn’t do), you might have a problem, otherwise, nah. Grain adds buffering capacity as well, if you mashed into 100% backset, the pH would rise. 4.8-5.2 is a good starting pH range. Don’t be afraid to pitch low - this allows yeast to thrive as they will outcompete bacteria (which can crash the ph). This is totally counterintuitive, but one of the solutions to crashing pH is
    1 point
  18. Being from the Refining industry where we have every weld xray'd, scanned and then reheatreat the metal. I'm always amazed at what I see others get away with. But being in industry for 38 years means I've seen it all. Stainless was never what was stated until the guns came out reading the metal. When we first got one we sent a lot of materials back that were finished product ready to be installed with the wrong metals used but still labeled as the right metals. And fitting were also always wrong. When a small producer that buys materials from someone else states what their product is
    1 point
  19. I'm the king of cheap solutions, lol. By the way, the Mori adjustable tray continues to be a game changer.
    1 point
  20. Paul Hall remains undefeated in the kitchen!
    1 point
  21. OP: dont ignore this guys advice. Hes the man.
    1 point
  22. You don’t want a full copper pot still. I have one. It’s a b to clean. Especially if you are newer to operating. TM you want a stainless kettle that can be washed with caustic and stainless condenser. If you’re looking at a descending pitch on your lyne arm you’re gonna want that stainless too. have Paul make it for you.
    1 point
  23. Up and Adam. It takes 21 distillations to make a good neutral. That is a pot with 20 plates. 8 plates is not going to do the job and putting high proof in the pot is not an option for you. 8 plates will get you to around 180 proof but it will take another 12 plates to get you to where you need to be. If you add 1.25 lbs of epsom salt to your fermented mash after it goes in the pot you can get close with 8 plates 0r by stretching the run out to 20 hrs or so you may be able to maintain 190. If you would like to add a column extension to your existing 8 plates or add more plates
    1 point
  24. While much of what Joseph says is, and always was, true (operating capital management, marketing 101), I don't buy the bubble argument for one second. People have been saying the same thing about craft brewing for 20 years. It's still growing in volume nearly 13% year on year. Spirits are just getting started. Millennials re-wrote the markets for craft beer and wine, and they're about to do the same for spirits. They don't have the age statement bias of their parents. They're not afraid of trying new things (would you or I have ever tried a cinnamon whiskey - bleah!) They also crave exper
    1 point
  25. I can run and Electrical circles a minimum of 7 times around this kind of talk and have the both the education, track record, and Masters License to prove it all out. I see you are likely drinking on the job again and confused about postings which you are short on knowledge and experience in. The screen name says it all.
    -1 points


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