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gmdiny's Achievements


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  1. The one that was stuck is now going again after repitching. That is all very good to know about the enzymes. Found and printed the spec sheets as well to have handy. Thanks for all the help!
  2. Sorry, to clarify I do add the corn during the cook up. Our fermenters are not temp controlled. The fermentation Temps vary based on the season. I dont have the file on hand now, but can update Monday. During the summer though they can reach 98 - 100F pretty easily, stall and when it cools it will kick back up again. During the fall, winter and spring is the optimal time for us to ferment. Usually I can atribute the stalling to the temps because they are high. I will start adding the gluco before the yeast. Doesn't gypsum make the mash more acidic? Also thanks for the help. I've been with this company for 5 years and the fellow that had taught me left a while ago and this is the first time I'm running into issues that I'm completely stuck on.
  3. It seems like they're stuck. There is little activity in the air lock bucket and when I check the sg it is generally the same, maybe slightly lower. Usually it seems to stall around 1.04-1.03 Edit: took a reading on the one that is having issues now; gravity is 1.05, 80f and 3.8ph. It has been at 1.05 the last 2 days.
  4. Hello, We have been having issues with stalled/slow fermentation of our Bourbon and Rye Whiskeys: Here is the breakdown of the process with temps, ph values and SG and FG: Heat about 150 gallons of water to 190F, add corn. Add SebStarHTL Add SebStarFLO Let rest for 45mins to 1 hour Add rye and barley and water to bring down to 150F and top total volume to 900 gallons Add SebStarGL (glucoamylase) Let rest for 1 hour Cool to 90F Pitch yeast I use LD Carlson Dry Active Distillers Yeast Rehydrate in 90F Water Add 6 packets (453 grams ea.) to water Let sit for about an hour Than transfer into fermenter when wash is at 90F Starting gravity is between 1.08 - 1.09 Starting PH is around 6.7 and works its way down to about 4.0 PH of water going into the mash is 6.3. We aerate before the yeast is added using an air compressor. We do grain in fermentation, so nutrients should not be necessary? When everything was working the way it should, they would ferment dry in about 5 days. For the last 2 months, they will ferment hot and fast for about 2 days, then slowly trickly off and eventually stop completely. Any help at all would be much appreciated. If you have any questions please ask. I have no idea why they are stalling. Thanks, Greg
  5. Hey Guys, I am working on a project with a local farm. We want to turn whey and straight up lactose into a spirit. I know this is possible, I just dont know what kind of yeast to use. The research I have found points me in te direction of either using Lactase Enzyme to convert the lactose into fermentibles or use yeast that can just convert the whey or lactose without an enzyme. Does anybody have any advice? Thanks for the help!
  6. gmdiny

    Gin Cloudiness

    Yes, I make very generous heads cuts when distilling. The spirit does not come off the still cloudy, crystal clear. It starts clouding up when it gets below 100 proof. Our method is: mascerating juniper, coriander and schizandra over night in wheat base. Then day of distillation add all the flower botanicals into the gin basket. Turn the still on, make the heads cut, hearts cut and tails cuts appropriately. The end collection is at about 160 proof. After that it gets proofed to 85 using RO water for filtration. After filtration, it is then proofed to 80 and bottled. I honestly think that the botanical bill needs to be adjusted.
  7. gmdiny

    Gin Cloudiness

    Hello, I can't seem to get my Gin to clear up without removing a significant amount of flavor. Currently it is distilled from a Wheat base at about 140 proof, then filtered through a .45 micron cartridge filter until clear. Is there any other method of filtration I should be trying? Any advice would be much appreciated. Thanks!
  8. You sound like you're full of hot air and have NO IDEA what you're doing or going to be in for. I haven't been in the industry long, but this isn't the place for that. Its a lot of hard work. My advice is to get out while your still out.
  9. So, the distillery I am currently working for is looking to expand and wanted to to explore all options when it comes to the tanks we potentially buy. Money is always an issue, so I figured why not go with used SS dairy tanks for the fermenters with a few modifications done to them if needed. My questions are: Has anybody used done this before? I know its pretty common in the beer industry, but I was wondering about distilling. From my understanding, the lower pressure allows the yeast to produce more esters, is this accurate? Outside of the size foot print, why is this not a viable option? Thanks!
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