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About Coriolis

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  • Birthday 02/07/1975

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  1. No agitation in the fermenter itself. I actually mix the molasses with as little hot water as i can and mix in a seperate vessel prior to pumping into the active fermentation.
  2. Yeah, I use a batch feed system but it's not every 2 hours. Instead it breaks it up into four steps at roughly 8-10 hr intervals so a bit more user friendly for smaller set ups with limited man power. The guys at Lallemand gave me a protocol they recommend for ethanol production but it is equally valid for Rum. It's not really my place to post the document here but I'd recommend getting in touch with them and asking for it. I've had to modify it a bit to suit the way i handle my molasses but the principle is pretty much the same.
  3. Copy that...it's a bit different to my smaller set up which is a bit more linear. Every day is a school day in this game!
  4. One would hope that someone did their home work when designing the column. It's not particularly tall at 1m. Attached is a photo for reference.
  5. I guess when you think about it like that it make sense. The analogy of skipping the hearts was more to describe the phenomenon rather than anything else.
  6. I am recycling the distillate for these test runs for sure. Paying for the power is another story!
  7. It's more about figuring out what i can and can't do with the different configurations rather than a true stripping run. I wanted to see how it worked in pot still mode with just a bit of reflux from the plates. I get your point though - if I am using plates then it probably needs the dephleg as well. Next thing - I'll do what I should of done in the first place....take all the plates out, run as pure pot and then start adding complexity/plates/dephleg into the mix. Thanks for the thoughts.
  8. Hi all, I'm in the middle of an install and set up on 1000l Hoga still with a hybrid column that i bought second hand. To be honest, it's proving difficult to get results and after a few test runs I'm starting to get frustrated and could really do with some input from more experienced peers! Basically, I'm having a lot of trouble with the ABV of the product. Running in pretty much pot still mode (just 2 plates, no dephleg) the distillate starts coming out around 84 ABV with a pot temp of 80 degrees C and drops dramatically in about 10 minutes to 60 ABV. From there it settles down a
  9. So, here's an idea I've been toying with to help increase efficiencies and decrease the load on the chiller: Currently I run the hot water output from the condenser through water tank with a coil before going into a header tank to cool further before circulating back to the chiller. This way it takes the heat out and gives me hot water for cleaning etc... nothing particularly special about that. Then it struck me that i could be using this warm water to raise the temperature of the wash to be distilled the next day using the jacket/pad I have on the fermenter. I'm set up with a 2100l ferm
  10. Coriolis

    rum waste

    Stillwagon - care to elaborate a little on this? What kind of aerobic digester are you using?
  11. @Ironton thanks for your thoughts. At this stage its more of a professional curiosity than a serious endeavor. To my mind, it's one of the great things about the relatively unregulated world of Rum - so many avenues to explore. One of the reasons I was asking is that Arroyo specifically mentions it in his texts as being preferable to S.Cervisiae and I thought it strange that it wasn't in wider use if someone as respected as Arroyo believed in it. From my limited research, it would seem that it has similar alcohol yield properties but greater Maybe as you say, it's purely a function of t
  12. @hertzbier have you got any further with your efforts? Nothing heard for a while and i don't see any updates on your website. Are you still pursuing the idea?
  13. Have these guys now changed their name to DirtCheapBarrels.com? I found them online a while ago and requested some pricing. Got a reply email that I have just realised is exactly the same (format, pricing etc...) as the one posted above by @fending Bullet dodged I think!
  14. Thanks for the info fellas. Interesting stuff. I'm not quite sure I'm at a stage where i can get into this as a project just yet but it's definitely on the 'must try" list. To my mind, one of the big problems is just like S.Cerivisiae different strains have different characteristics and are suitable for different types of fermentation. With little to no public information (that I can find) on strains used in Rum ferments I'd imagine I'd have to take developing a decent performing strain on myself - that's definitely outside of my pay grade!!
  15. And from what I can see, not many strains dedicated to distillers fermentation needs. Might have to go in the "too hard" basket for the meantime unless anyone on here has any better ideas!
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