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adamOVD last won the day on May 11

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  1. What is the ph throughout the ferments? Since the ferments do finish out better sometimes, I'd guess your problem is more likely too much bacteria, than too much alcohol, or incomplete conversion. I've found bakers yeast to actually be pretty alcohol tolerant when doing high % hand sanitizer batches last year.
  2. @alex_sor So you're telling us you like vacuum stills? I have 80" of reflux with a 4" column, and staying above 190 is a balancing act. I have not tried SPP though. If it was me id try 3" first. At that size you could always sell it. If you build it yourself, even come out ahead.
  3. If you're only running 100L and want to go really cheap you could just put a 2" or 3" packed column on top of the 100L boiler. It will be very slow, but you can just run it whenever you're running the big still. That's essentially what I do with 4" column and a bit more ceiling height.
  4. You can turn up the heat to speed things up if your system can handle it, but the temp of the boiler won't go up until alcohol% of the boiler charge drops, and therefore the boiling point of that mixture rises. That boiling temp will stay the same regardless of how much heat you put into it, the speed of the output will just change.
  5. I'm not familiar with those enzymes, but they look like an Alpha Amylase, and a Beta Glucanase, which just help with viscosity. Your second recipe lists only raw wheat. You will also need a conversion enzyme like glucoamylase if using only unmalted grains, and needs to rest at 130-140F. 160F is too hot for the enzymes other than the AA. It might not be hot enough to gelatinize the wheat if you are lautering and are just cracking the grain. You will also want to adjust the ph to the correct tolerance of the enzymes. That's also a lot of wheat to lauter through. You may want to start smaller and work up to that. I know first hand that 1200#s of stuck mash is not fun to deal with.
  6. If it was me I would pay taxes on them when I put them into the cabinet and report them as "tax determined" on the second column of the Processing Report (line 33). I'm not sure if they would qualify as "withdrawn for research" (line 38), but I would imagine they would. If he didn't enter them on on the processing report in one of those ways, they should still "exist" in the processing account, and would need to be inventoried every quarter.
  7. Pretty sure he's saying they separate the solids from backset before adding to the next batch, not that they ferment off the grain. Thinner mash is easier to pump around, and too many solids stress the yeast in your ferment.
  8. Good lord that's sketchy. How can they get away with selling something like that? I don't trust single wall flex lines to connect to my toilet, let alone a still. Between that and the racoon dick history lesson, it's best laugh I've had for a while As for your initial post, the alcohol produced is lighter than water, so a fully fermented sugar wash will have a lower gravity than water. Distillate will need a proofing hydrometer, and temperature also has big effect on your readings. Spending a whole lot of time on homedistiller will help you learn the basics. Filtering through misinformation and finding the guys that really know their stuff is the price to pay when learning over a forum of random people doing it "illegally". Consider a course if you don't want to spend the time. Be careful. Turbo yeast sugar shine isn't worth third degree burns, and that still is very iffy.
  9. Paulson Supply is where we get ours. They have one like you described.
  10. I also missed the previous posts on citric acid, read through some of them, and appreciate this thread. When I go back into production of mashes that require a PH adjustment this Fall, I was planning on switching over to dunder to correct PH anyways. I will now do so sooner rather than later.
  11. I'm aging everything in 15 and 30 gallon barrels in super dry climate with fluctuating temperatures that can get very hot. So over 4 year aging times are something I may never see. Inadvertently I may have the perfect conditions to be aging spirts from high ester yeasts. Though curious, I am also afraid to go too deep into heads, or even tails. I'm pretty cowardly with my cuts, particularly because I think most consumers vocabulary is limited to the word "clean" in their descriptions, and therefore that is what they are looking for. Pretty off topic, but do you think something like Evan Williams is an example of a longish aged product with minimal cuts? It's been a long time since I've had to drink anything cheap, but I recall not disliking it flavor wise compared to other bottom shelf whiskey, but it is quite harsh.
  12. I'd never make a beer without some percentage of specialty malts, so I transfer that thinking into whiskey mashes as well. I've found the influence of strong ester producing yeast and specialty malts have the pretty similar effect they would in a beer, at least in the new make, which was a huge relief to me, coming from the brewing world. As mentioned, you just have to be more heavy handed. I guessing because you loose some flavor in the cuts. Also I like to think those flavors aren't so much lost in the barrel, as they evolve into new flavors while interacting with the barrel. That may be over romanticized, wishful thinking though.
  13. Duke was the other one.
  14. I thought all glass was basicly the same until i got some the Stolkholm. The walls were uneven, and the lables wouldnt sit flat. Multiple bottles split in half when i corked them. The Oslo is the same bottle. There is one other ive ordered too, ill look it up when im at the distillery next.
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