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Still_Holler

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Still_Holler last won the day on February 20 2019

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  • Location
    WV
  • Interests
    Farming, Distilling, Skiing

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  1. Our main green factors are Solar System w Insulated Electric Still/Masher local/reused construction materials for distillery building construction local and/or organic grain/sugar ect.. Cold spring water for cooling onsite reuse of cooling water for crop irrigation onsite reuse of mash as livestock feed reuse of barrels no use of caustics/acid/harsh chemical cleaners - enzyme cleaner instead re-use of heads as sanitizing spray
  2. @Silk City Distillers I'd disagree, I think solar power is one of the best thing you can do. Your still going to be using a lot of energy no matter how many steps you take to minimize or recover it, and where that energy comes from is one of the most important parts of being "green". Seems to me running solar/renewable powered electric for your still and mash heating and other electric needs is much better for the environment than running a high efficiency boiler that runs off fossil fuel or purchasing electricity from the grid that is mostly fossil fuel generated.
  3. Thanks, right in front of me but I somehow was reading past it.
  4. I have been reading back through this section because I broke my lab still the other day and am looking at evaporation method until my new one comes. I had been under the impression Evaporation Method was only for spirits containing 400-600mg/100ml of solids and Distillation Method was for any amount of solids, but after rereading the below if seems that all these methods are for spirits in the range of 400-600mg/100ml? What about spirits with more than 600mg? § 30.32 Determination of proof obscuration. Return to Top (a) General. Proof obscuration of spirits containing more than 400 but not more than 600 milligrams of solids per 100 milliliters shall be determined by one of the following methods. The evaporation method may be used only for spirits in the range of 80–100 degrees at gauge proof. (b) Evaporation method. Evaporate the water and alcohol from a carefully measured 25 milliliter sample of spirits, dry the residue at 100 degrees centigrade for 30 minutes and then weigh the residue precisely. Multiply the weight of the residue by 4 to determine the weight of solids in 100 milliliters. The resulting weight per 100 milliliters multiplied by 4 will give the obscuration. Experience has shown that 0.1 gram (100 milligrams) of solids per 100 milliliters of spirits in the range of 80–100 degrees proof will obscure the true proof by 0.4 of one degree of proof. For example, if the weight of solids remaining after evaporation of 25 milliliters 0.125 gram, the amount of solids present in 100 milliliters of the spirits is 0.50 gram (4 times 0.125). The obscuration is 4 times 0.50, which is two degrees of proof. This value added to the temperature corrected hydrometer reading will give the true proof. (c) Distillation method. Determine the apparent proof and temperature of the sample of spirits and then distill a carefully measured sample in a small laboratory still, and collect a quantity of the distillate, 1 or 2 milliliters less than the original sample. The distillate is adjusted to the original temperature and restored to the original volume by addition of distilled water. The proof of the restored distillate is then determined by use of a precision hydrometer and thermometer in accordance with the provisions of §13.23 to the nearest 0.1 degree of proof. The difference between the proof so determined and the apparent proof of the undistilled sample is the obscuration; or (d) Pycnometer method. Determine the specific gravity of the undistilled sample, distill and restore the samples as provided in paragraph (c) of this section and determine the specific gravity of the restored distillate by means of a pycnometer. The specific gravities so obtained will be converted to degrees of proof by interpolation of Table 6 to the nearest 0.1 degree of proof. The difference in proof so obtained is the obscuration.
  5. Your description of your customer that had the taily whiskey but the honey spirit came out nice, its got me wondering if you can go deeper in the tails with a honey ferment with good results? If they like tails in their whiskey I doubt they adjusted their distilling protocol for cleaner cuts on the honey compared to their whiskey. I'm getting ready to run some mead from a neighboring winery that got a little dry for their taste. Not having run it before, I was just planning on following my usual whiskey cuts but any advice is much appreciated!
  6. It is basically a giant soxhlet extractor would also work with other stills of similar height to the iStill.
  7. I'm selling the extractor for our iStill 2000 liter. It is in new condition and has never been used as we decided to focus on barrel aging rather than flavoring. It is pictured to the right of the still in the photo. Currently sells for new for 8,000 euro plus international shipping (approx 2,000 euro). Asking $9,600 (8,000 euro) - skip the lead time and save shipping cost and customs fees. Located in Harman, WV 26270 , possible delivery within couple state area. Thanks and let me know if you have any questions.
  8. Here (WV) there are a bunch of other associated kWH fees regarding line right of way clearance and maintenance ect.. and your supply charge is based on your max 1/2 hr consumption rate for the past year. I'd look closely at the local tariff schedules and make sure there is not anything hidden in there. I had a friend that created a company in Maryland that he basically had a spreadsheet that had all the different rates and fees for commercial electric schedules figured (he used to work for sate utility) and he would put their bills in and if he could save them money by switching to a different schedule and he would collect a percentage of the savings. The point of that story is the electric rates aren't always as straightforward as they seem depending on the state.
  9. Located in WV, zip 26270. Possible delivery for fee within couple state area.
  10. Selling our original mash tun, stainless steel, 250 gal working capacity, currently set up for direct fire (We have exhaust fan for the vent pipe system for the burner and propane burner available if wanted), cooling coil inside, 4 piece removable lauter screen, arbor for mixer but mixer has been removed, removable two piece lid, adjustable feet, flat bottom but drains OK with feet adjusted properly. Let me know if you have any questions. I have used it quite a bit over the last couple years before we went to on the grain distilling. Asking $5,000
  11. Would there be a downside to adding tails back into your mash pre-fermentation rather than waiting to add before distillation? Intuitively it seems like a bad idea but I can't pinpoint why. Working with say a 6% all grain mash and EC1118 yeast there is still plenty of room for extra alcohol without stressing the yeast.
  12. Just did this with sweet birch which contains the compound used to denature mouthwash. From GRAS and you can usually get a list of acceptable levels and search some scholarly articles for concentration of the chemical of concern in various plant parts. I formulated based of those results and they did not require me to submit a sample.
  13. Where in VA? I'm in WV could possibly pick up. Thanks
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