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Gundog48

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About Gundog48

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  1. I did exactly as you suggested and got that procedure, it looks great. One thing I'm wondering is whether you're using an agitated FV? Thinking about adding 100Kg of molasses to a 1000L fermentation without agitation sounds like a disaster!
  2. I'm just starting up rum fermentations at our distillery. We normally make gin from GNS so this is a change for us. It's been recommended to me that we gradually feed in our molasses over the first 24 hours of fermentation to reduce osmotic stress. This idea is quite tempting to me as it would keep the yeast happy and allow me to get higher ABV washes which is obviously appealing at a small distillery. The big problem with us is handling. Our original plan was to run out the molasses under gravity into our agitated blend tank via a 2" ribbed hose, combine with hot water to about 20°B, the
  3. What kind of sized heater are we talking, just a 300W one or bigger?
  4. HDPE is fine, high strength alcohol of 96%+ is regularly transported and stored in HDPE drums, IBCs and containers. The real concern is control of static electricity.
  5. We've been having some issues with the filtration equipment I've inherited at the distillery I work at and I want to review our procedures. Currently, we use a 20x20cm plate and frame filter and typically filter everything through 10 micron filters after fining the tank with DE and allowing to settle for several weeks. We use this for our infused gins which have a heavy loading of steeped fruit. We use 18 of 20x20cm sheets. Sometimes the filters will blind very quickly, sometimes it will sail through, but over time our products invariably drop a precipitate. I imagine these are DE ultrafi
  6. Would you be able to share some methodology here? I'm also looking to achieve the same thing, keeping the pH at about 4 after 48 hours. What quantity of calcium carbonate and citric acid are you using to create your buffer, and how much do you add to the fermentation? I know it depends on the total acid levels in the wash, but it would be good to get a starting point.
  7. I'm currently developing a process for rum fermentations. We've never done fermentations in the distillery before, so it's a learning expereince for all. The small scale fermentations are going well, however in the second generation the pH has dropped too far and has caused fermentation to slow. I've corrected this by testing on a small portion of the wash and then adding Calcium Hydroxide to bring the pH up. Starting gravity is fairly standard, about 1.08. I've used 20% fresh dunder by volume, and it's a mixture of blackstrap and white cane sugar. The first fermentation sans dunder finished a
  8. Well, we're finally taking the step from GNS gins into fermentations, our distillery is currently developing a line of rums and it's all very exciting. We're currently doing development work with 50L fermentations which we just keep in a temperature controlled room, the plan is to scale up to ~800L fermentations in 1000L plastic IBCs. The temperature in the facility varies wildly year-round from about 7°C in winter to 30°C in summer. We want to keep fermentation temperatures in the 25-35°C range, with fermentations that last about 4 days. We've got no experience with fermentations that big, an
  9. I work at a gin distillery that works with NGS. We've made the transition to buy our NGS in 1000L IBCs as opposed to drums, and have been getting on quite well, but I think we need to take a step back and look at our safety procedures, I was wondering how you guys handled this. I've got two main concerns: Transfers: Currently this involves me climbing up on the racking and removing the lid, then transferring from the bottom valve using the pump or just by gravity. We need some kind of breather valve, can a vacuum relief lid be used to get the job done, is this sufficent? Spillage: If
  10. We're primarily a gin distillery who's operations are expanding quite rapidly. Our process involves blending together multiple distillates in a blend tank, and then diluting down to bottling strength. At the moment, we achieve this by placing our tank on a pallet balance and pumping the distillates by hand into the tank until the correct weight is reached. This works on the scale we currently work at, as we can move the tank on and off the balance using a pallet truck. We're looking at scaling up our blend sizes to a point where moving it wouldn't be viable. I'd be interested in what solutions
  11. This is my first time posting here, so I'll briefly introduce myself. I'm an imposter from the UK, very keen on the practice and study of distilling, this is my first year working in the industry. I work for a gin distillery, they've always been keen on producing other spirits (we did a single barrel single malt collaboration project before I started), and I've done a lot of research on rum. As it stands, they've given me the green light to start my own rum project, which I'm incredibly excited about. I'm trying to balance working on a small scale with trying to replicate the results
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