Curators Reserve

EA Scheer from Amsterdam & Main Rum Co in Liverpool.

Bulk Rum Mecca from global sources in tote volumes.

Message me for contacts

Any updates on this - Interested to how the mango fibre has or is filtered out?

How are you doing this at a Commercial level?

Great stuff - and your Aspergillus culture source?

There is good stuff on google Scholar about ligno-cellulosic R&D in this..

http://docs.bvsalud.org/biblioref/2018/09/914332/cultivation-of-aspergillus-niger-on-sugarcane-bagasse-with-vinasse.pdf

What do you typically do with your bagasse otherwise or have you sourced some cane sticks to trial?

Not sure the V-Fold manufacturer is still around in Australia ?

I do know of one of these units as dewatering press in an amazing Tasmania Whisky/ Rye Distillery - Belgrove @PeteB

Yes interested also - is this a screw expeller press?

Looks a little different to what I have seen before.

I am keen to look at this for 2nd pass sugarcane juice extraction - as single pass 3 Roller Mill is only 50-60% efficient and cane stalks act like a sponge when juice is pressed the plant fibre suck it back in.

Commercial Citric acid production is typically Apergillus in a molasses wash ferment.

Malic Acid is also produced by Aspergillus..

Aside from inherent LAB in freshly crushed juice - ester formation from increased Citric & Malic acid output from Aspergillus is of interest..

Looking at  options for purchasing existing Copper Alembic Pot still/s

Message below or PM me if your looking to part with such kit..?

Yes - CUB is Carlton United Breweries - historically the largest Brewery group in Australia.

This Molasses Ethanol Distillery was next biggest yeast production site & apparently produced a superior yeast extract for the day - not S. Pombe.

Anyone used Aspergillus in a molasses/ rum wash to push Citric and Malic acid output rather than Lacto?

Just reading recently also that the sugarcane bagasse & more specifically the cane wax/ external cuticle layer is high in C16 & C18 fatty acids..

Within the end-to-end process sugarcane mill & distillery facility that I work in - I have noted the 'rum oils' many times as a distinct surface sheen/ slick when clarified juice is cooled allowing the oils to coalesce.

60,000,000 litres / year output of 96-99% ABV Neutral Cane Spirit from the largest Molasses based Distillery in Australia - https://wilmarbioethanol.com/

2 x 1,000,000L (ML) Continuously run FV system - alternating back & forth and is the BioStil Process that is utilised in Brazil & India.

but what there's more..

100% S. Pombe culture - a ~30%Brix vinasse output results from the focus  to minimise the actual water intake/ demand for the operation of the system and the Pombe provides more 'optimal' stability over 5-6 day ferment in those volumes versus S.cerevesiae.

Yeast cake is consistently removed to manage and control yeast cell health & viability.

For any Aussie out there reading this - the Yeast Cake from this distillery was also the Vegemite yeast extract production site between 1951 to 1971 - aside from CUB in Melbourne.

Brizee

Sent you a message..

Cheers

Brizee.

Welcome to the ADIForums.

I know Cooroy & S Coast area quite well with Land & Sea Noosa Brewery & Distillery, Heads of Noosa Brewery, Boiling Pot Brewery and Stillmaker & Sons Distillery over at Montville with the new Brewery & Distillery also at the Big Pineapple.

Happy to connect more and discuss all things brewing and distilling..

Steve

Further to this - what about Carbon Monoxide from Still Parrot outlet?

My Gas/ LEL Meter picks up decent levels that I assume is CO2/ CO off-gas from the Wash degassing in the Boiler during heat-up..

Moving Bed Bio-Reactor - MBBR - sewage and water treatment tech used in Aquaculture & Food processing water applications is a solid option as BOD/ COD treatment is the key.

Post MBBR could utilise Ozone dosed foam fractionation or Solar Photo-Fenton tech..

Aussie Cane Farm - Rum process here "Grass to Glass" you could say, we are a miniature version of Commercial Sugarcane Mill

Prior to Effet (Vac Evaporator) our 80L (22gal) Clarifer is a Conical Tank (Imhoff Tank design) @ pH 7.6-7.8.

Food grade Floc added as Clarifer is filled.

4-6 hr Settling time (needing improvement to sub 4 hrs & Continuous is best scenario)

Low & High offtake valves on Clarifier leaving ~20L (5gal) of Mud ('Mill Mud/ Filterpress')

This ~20L (5 gal) volume could & should be reduced to say ~8 litres (~2gal) of thick mud/ sludge and the supernatant collected or separated.

So ~10% Mud/Sludge of ~8L (2 gal) & ~72L (20gal) of Supernatant Clarified Cane Juice  is my personal goal.

That juice then gets reduced in the Effet to ~20L of 63-65 Brix Syrup.. Can be as high as 70..

Hot Syrup is cooled and used for fermentation as needed... am considering passing hot syrup through coffee/ oil cone filters prior to cooling to standardise the end product.

With Electrical utilities @ 25c/KwH - the above is very passive aside from a RIMS or HERMS config for heating cane juice on the Clarifier inlet comingf rom Mix Juicer @ 80+c.

Each Cane Varietal offers slight variances in the above summary - no different beast when using various corn/ maize or barley malt sources..

https://still4u.com/ - this is perhaps what your after - complete service offer..

+1 for each of the above comments..

Yes what is the wastewater/ trade-waste issues for sewer discharge. BOD/COD & even colour is fairly easy to pre-treat with minimal costs.

High % Dunder/ Back-set will certainly assist utilise.

Aerobic treatment & garden bed/ fertiliser application is simple.

What are the specific objections of the County - as frustrating as most of us fine - it is typically to be 3 steps & stay ahead of municipal standards/ requirements.

Any other DSP or Breweries in your location for reference or connect with to chew the fat on such issues faced by others?

Loving this Birectifier analysis across a broad suite of Distilled spirits.. Fantastic to see the principles applied to all-comers & the results/ data.

Keep up the efforts - am eating the BA posts for breakfast. lunch & dinner

Australian Rum regs denote 'Sugarcane Products'

I certainly see both sides of the Rum/ Whisky view on Sorghum and am on the Grain Whisky side of the fence - although sorghum molasses would certainly boost those all important Brix nicely..

Approx 120-150L Clean clarified Cane Juice extracted from 1000Kg/ Metric Tonne of Fresh harvested Cane - that is using a First-Press 3 Roller Mill with ~70% efficiency.

Hammer Mill/ Shredder/ Mulcher pre Mill would increase up to perhaps ~90% extraction.

Lacto infection abounds in a Cane Crush/ Juicing Mill.

Cut Cane - Juice - Syrup processing within ~24 hrs - commercial Sugarcane Mills target 16 hrs.

Cut Cane & use a Heavy Duty Garden Shredder/ Mulcher & then a 3-Roller Mill (or hydaulic wine press) to extract juice.

Unless you scrub cane clean - juice will be very dark & dirty.

Next step is Fine Screening Filter prior to  Mix Juicer - Holding tank at 78c for 1 hr with Lime added to pH of 7.8-8.0 to break down natural cane fibre starches with cane amylase.

Clarify your juice with a food grade flocculant to settle out the Mill Mud.

You then need to evaporate the water off the juice (SugarCane is ~70% water/ 15% Fibre 15% Sugar). Vacuum Evaporator is the best way to go here to increase Brix from ~15-16 of Juice to ~60 of Cane Syrup.

If you want an Agricole style product - just filter the juice & let wild ferment or add in your yeast.

If you want Cane Syrup for a Rum Fermentation than the above process is just a 'snapshot' of the reality of Commercial Sugarcane processing & Cane Syrup Production.

Panela/ Muscovado/ Pilloncillo/ Rapadura are all essentially dry Massecuite - boiled, unrefined raw sugar syrup. SugarDaddy on here is your man for Panela.

How do I know this - I do all of the above every day including the Farm to Barrel process of Rum & Agricole production in Australia - including Crushing/ Juicing/ Syrup/ Fermentation/ Distillation/ Barrel Management.

Happy to assist.

For clarity on this - it is not my DSP but who I work for. The DSP is owned & operated here in Australia by the local county (Municipal Council) - primarily as a Tourist attraction for the Sugar Cane & Cane/ Sugar Processing industry in AU.

Due to the 'Risk adverse' nature of the County/ Municipal Council - the OSHA/ OH&S is somewhat overkill due to the public interaction & proximity to the HAZ areas (4-6 ft).

I concur on the ~80 DSP visits I have done across AU/ NZ/ USA/ Canada/ UK/ Ireland/ Italy that very few if any have these same issues..

Other than Mythbusters dis-proving the Cell phone- Gas Pump myth - is there any Industry related reference or 'Code of Practice' etc that can be sourced or Professional opinion weight in on this?

Hi ADI.

What is the realistic & legitimate Risk Assessment of use of Mobile Phones/ Cell phones and even Vehicle Key Fobs in direct zone around Distillation Pot/ Column under operation for an 'Open' system versus 'Closed' system?

Tight OSHA/ OH&S here on a small (200L Pot & 200L Column) Rum Distillery that is up & close & personal for Tourists to visit & frequent & after touring ~80+ Distilleries globally in past 5 years, very, very few have a mobile/ cell phone policy within the stillhouse.

All feedback, thoughts & advice appreciated.

Looking for simple Thermocouple data loggers & software for tracking Vapour & Pot temps during runs..

Any Recommendations & tips appreciated.

Google Books has plenty to search back to 1700s & 1800s 

Love your work Pete - always inspirational

Do you treat the grain for any further recovery after this screen?

What is the screen um size - would you go any finer?

What is your run-time on this per `100L or 1000L?