GMB

The oils (or heavy alcohols) from the botanicals are soluble in alcohol (above certain temperatures) but insoluble in water (below certain temperatures). Once the % of water exceeds a threshold (where the alcohol is not enough to keep the botanical oils dissolved)the oils go into suspension in the water and emulsifies. These micro "oil" bubbles then causes the cloudiness. (Also called the "ouzo effect") To remove it - filter it (but you loose the botanical oils in the process and the aroma/taste associated with it). To prevent it from happening reduce the amount of botanicals (also reducing the aromas/taste). There is no way of maintaining the aroma/taste levels (associated with the oils) and have it clear in a "below threshold" alcohol %. That is why ouzo and absinthe turns cloudy after diluting with water beyond the threshold %. Aniseed tends to do it quite often. Alternatively evaluate your botanicals and slowly reduces only those components that produces the "oils/heavy alcohols". It will lead to a slight bouquet/aroma change but that's the way it is.

Have a look at the commercial availability of mobile stills in South Africa: http://www.edesa.co.za/distillation_equipment_for_sale.htm

Hi Scott, Stainless Steel (SS) is stainless until some free iron is fused onto the stainless. This happens when SS is machined - During the machining of Stainless Steel (SS) some free iron (from the cutting tools) "clings" to the SS in very thin layers as well as some machining fluids. These prevent the SS from aquiring a thin oxidised layer (which protects the SS and make it "rust-resistant"). With passivization the SS is first cleaned (to remove ALL free iron and grease) and then very thinly "coated"(oxidised) to provide the SS with a stainless surface as it originally was.

Before passivization, first determine if it really is necessary. Check out : ASTM A380, “Standard Practice for Cleaning, Descaling and Passivation of Stainless Steel Parts" for different passivation AND testing methods.

Hi Dan P. I have been informed that the smallest still permitted in the UK is 5000 liters of boiler capacity, which hardly qualifies as a micro distillery. If that regulation has been changed, the opportunities are extremely attractive.

Size sometimes count! We have in excess of 1000 home distillers that buys from us. They don't want to buy 10kg of yeast at a time (i.e. the smallest that Lalvin-C comes in.) They also do not want to buy 25kg or even 2.5kg yeast nutrients (i.e. Fermaid-K) Re-hydration aids (such as Go-Ferm) is also required in less than the 25kg packages. Most home distillers prefer their yeast in 100g (and sometimes even less)packets and even better when they buy the yeast and nutrients already mixed for them. We re-package the Lavin-C into packets of 100g each and it sells like hot cakes. Also the pre-mixed yeast and nutrient packs of 100g are doing not too bad. HOWEVER, I guess it might become troublesome to make a strong business case for small distilleries that do not mind buying 25kg or 10kg yeast at a time.

Try www.lallemand.com They produce Lalvin EC-1118 and Lalvin-C

Hi Dan, First check your liquor manufacturing laws to see what the requirements/limitations are for micro distilleries. There might be quite a few requirements that make it difficult to license your micro distillery.

Add lime to the dunder (or other stillage) to bring it to neutral ph. Then it is safe to dispose through the sewer system, to use as compost or to use as animal fodder.

The higher the temperature of the cooling water, the more volatiles will evaporate from the distillate once it leaves the still. Higher outlet temperatures may be desired (to let the volatiles evaporate) but then the product cannot be nosed as the volatiles mask more subtle aromas. Lower water temperatures allow volatiles to be contained in the end product (which sometimes, but not often, might be desirable) but allows "in-line" nosing to identify different fractions from a pot still. A general rule of thumb I use: When stripping - run fast boil and a hot distillate/hot cooling water out When rectifying - run a SLOW boil and low temperature distillate. I agree with Copperstill on the "cloudiness" - it is the result of water insoluble oils emulsifying when water is diluting the alcohol (in which the oils were soluble).

Hi Ken, You're doing it the right way. WIP is valued at actual cost while it does not represent "a final product" yet AND if the actual costs are reasonably believed to be below (or equal to) the future selling price. If it becomes clear that the costs exceed the "reasonably believed" selling price, the stock should then be revalued to not more than the selling price. However, this should be disclosed and noted in the financial statements. If, for example, you dispose of WIP (i.e. it went bad) it should be treated as an expense at the same value as it's actual cost and also be disclosed and noted IF it happened over two reporting periods. (I.e. if you carried it as WIP on your balance sheet in one fiscal year, reported it as WIP, and then wrote it off the next financial year). Once the WIP reaches "final product" status, inventory stock are credited and WIP debited - again at the value of actual cost. Numerous examples exist where the above was not done (deliberately) to present "inflated" balance sheet wealth (and bullshit shareholders) ... with most of the "inflators" being exposed and criminally prosecuted. Since the Enron fiasco, these practises are now closely watched....

Some emailed communication indicated a reasonable interest in the Distillery tour to South Africa. We will determine further interest this week from South African distillers to accompany us during the tour to have a full tour of about 14-18 people. At this point in time the tour dates move towards September 2011 for a 7 day tour. Arrangements are underway to visit between 12 and 16 distilleries - mostly in the Western Cape/ Cape Town region of South Africa. Due to all the arramgements required, We have given a travel agency instructions to provide us with fixed quotes. Will advise as soon as more information is available.

Hi All, We're considering it to arrange a micro-distillery tour in South Africa to visit about 20 micro-distilleries, including the only distillery outside Mexico to produce Blue Agave tequila. We will visit some world famous (yes, there are in South Africa!) producers of the finest brandies and other spirits. The tour group will consist of local distillers and enthusiasts, as well as (hopefully) a well represented group of ADI members. The tour will have as its purpose to view operations, taste and enjoy the best of South African micro distilleries and create networking opportunities for distillers. ...and off-course we will also enjoy the best of Souh African cuisine, the wilderness and the big-5 during the tour. The tour costs will be really affordable with a "no-profit" / "break-even" basis used, when calculating the costs. (A guestimate of $200.00 per day per person would include ALL costs during the tour - accommodation, travelling in SA, a hearty Breakfast/brunch and dinner, refreshments and snacks during the day) Please respond on the poll to indicate your interest or drop me an email at gert@distillique.co.za to be kept up to date. Cheers!

What about creating the infusion and then reverse dry distill it to end up with the "essence" in the pot (use a boiler withot internal heating elements!) and recapture the alcohol as usual (for use in the next infusion). Dilute the essence in the pot with a little distilled water and bottle it. This essence can now be legally sold (because it has no alcohol in it). The buyer takes this essence and add it to a bottle of really affordable vodka and voila! your drink re-created! This method works esecially well when herbs are infused. Off-course the above is a simplification and will require a bit of experiomentation... which is part of the fun.Some essences require mixing (with other essences that is as easy to create) or the addition of sugar to the end product.