Jump to content

RBDistiller

Members
  • Posts

    60
  • Joined

  • Last visited

Everything posted by RBDistiller

  1. We also have one set up but have all three, winery, distillery, and brewery. Let me know if you have any questions.
  2. I am the distiller at Round Barn, we make Divine Vodka from grapes. I started out as an assistant Winemaker before I turned distiller so this process falls a lot more natural to me than making mashes and distilling other like products. With grape fermentation, like wine, you want to keep the fermentation temperature controlled. It should take roughly 3-4 weeks to ferment and that is when you would want to quickly get into stripping runs, since you can not add SO2.
  3. I like that idea Dehner, money would be the issue there. If I were to do anything like that, I would buy a bigger still for other production and keep this still just for gin. However, the company that is making our flavor basket is throwing in a separate condensing column, post basket, just for gin. Depending on which process we just to go about, that problem could be solved.
  4. I just placed an order for gin ingredients, because some of the places are limited or currently out of stock I had to mix up my order between Mountain Rose Herbs, Country Malt, and Amazon. Mountain Rose Herbs has some pretty good deals if you are buying higher quantities and breaks it down into smaller quantities where Country Malt is only by the lbs. I just paid $9.45 for a lb of Juniper Berries through Country Malt.
  5. Thanks for the reply MC, if I do ever run into anything carrying over I will have to try the heads run.
  6. Thanks for the info 3d0g, it is a common practice in winemaking, wasnt sure about Whiskey.
  7. I am just digging into Whiskey mashes myself and this maybe a stupid question but, would it hurt or be beneficial just to add diammonium phosphate anyways? I have added it to my wine fermentation for years but have never heard if people do to a whiskey fermentation.
  8. We are in the process of installing a gin basket for steeping before the condensing column. Has anyone ran into any issues with the Juniper flavors or any other flavors carrying over into other products after distilling? One of the main reasons we went with an external basket was the fear of embedding that flavor into the copper still.
  9. Hello all, My name is Robbie, I have been the assistant winemaker at Round Barn Winery/Distillery/Brewery, in Baroda, MI, for the past 4.5 years and throughout that time I have filled in and helped with the distilling process here and there, along with doing all of the post distillation work on top of all of the winemaking. In August, I was moved from winemaking into full time distiller, as we are trying to rebuild and amp up our distillation production since the past few years we have only been maintaining a, as needed, production schedule. I am really enjoying this new position and getting to learn distilling by being fully immersed in it and being paid to learn. I look forward to getting in the conversations, especially as we are starting in on some new endeavors, including Agave, Gin, Whiskey mash (instead of having our brewery make it,) and some other interesting projects on top of our current production. Robbie
×
×
  • Create New...