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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

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

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.

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

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.

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

There is no sensor for the notch and the width of the path is approximately 4.5".