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derek.duf's Achievements


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  1. Ah ya, I come from a brewer background so the term 'taproom' flows out of my mouth automatically. Correct, we fill on DSP premises which is use in our on-site tasting room.
  2. Thanks, enolmatic looks like the best option for starting out. I've been using HoochWare but will check out Alcodens to compare. Not sure what this is in regards to?
  3. We have operated solely as an on-site tasting room, and always planned to start bottling later on. Well we are at that point where we want to slowly begin bottling. I've done a lot of research on the site over the past year, but still have some questions. We are looking for a very entry level bottler, as we will only be selling out of our taproom, likely only 1 or 2 products, and have no plans for distribution or any of the sort. I'm mainly looking for advice on following all guidelines, as I know there are a lot when it comes to bottling. - Bottling Line - Any recommendations on a simple, cheap, easy bottler? Doesn't need to be a speed demon or anything, definitely looking for an entry level type of bottler. - Proofing - We currently proof using calibrated hydrometers. I've been concerned about going into bottling because I know the proof needs to be dead on. Are a lot of people proofing with hydrometers, or do be safe if I am only bottling 1 or 2 products, am I safer just proofing and having a batch tested before I finalize the ABV on my label? - Condensation - For the spirits we serve in our tasting room, they are proofed then manually filled into standard size bottles that we pour out of. We have an issue with condensation in the necks, that I would like to not have when I am selling bottles. We've tried rinsing with the product before filling, but hasn't helped. Any other advice on this? It happens with all of our products (vodka, gin, whiskey). Any advice would be greatly appreciated. Been scared to take this 'leap' but feel we are ready to do that.
  4. Say for example I wanted to make a flavored vodka using the same process I use for my gin. I would start with my vodka that was distilled >95%, dilute down to 30%, and run it through my basket. Since this will then come off the still less than 95%, is this still considered vodka? Since it originally started as vodka, does redistilling it <95% affect its class, or would it still fall under a Flavored Vodka?
  5. They are wired in delta connection. My electrician is recommending bypassing the control panel and wiring the elements directly to do a test heating cycle and see if they work better to determine if an issue lies within the control panel.
  6. The elements are 230v 3 phase 60hz. Attached is a photo of the wiring. The white lines on the bottom left go to the elements.
  7. The elements are from China. The controller was built locally.
  8. We have 3-phase 208v power. Each of the three wires to each element shows 5.5 amps. I'm waiting to hear back on specific specs the elements should be getting, I was originally told the elements required 60 amps.
  9. Anyone have any recommendations on how to check/verify heating elements are working to their full potential? I know its kind of a loaded question but running out of ideas. We have 3x 7kw heating elements in a 100 gallon still. Our heat up times are ridiculously long. In our latest test batch, with putting about 15 gallons of water in the jacket of the pot, even after 4-5 hours the water in the jacket never got hotter than about 180ish. The elements are hooked up to a control panel. I have verified with the manufacturer that everything is hooked up correctly and is supplying enough power. My electricians have come back and verified the elements are wired correctly. Obviously I know the elements are heating, but is there some simple method to verify they are all working to their full potential and not having a loss of power somewhere along the way?
  10. I purchased some of the Hudson Exchange HDPE buckets to store low wines in. After a week of sitting, there is a yellow tinge to the low wines, when it was clear after distillation. The proofs ranged from 150-120 in the buckets. Was I wrong in assuming these buckets were adequate for temporary storage, or is maybe something else going on that caused the color change?
  11. derek.duf

    Odin on Gin

    Do you recommend doing a stripping run or not? Distilling from grain, starting with a ~11% wash. We plan to distill to a neutral spirit, dilute to 30%, then run through a gin basket. Is a stripping run a waste of time in this scenario? Should we just run it through all the plates to begin with?
  12. derek.duf

    Odin on Gin

    Had a newb question on Gin, and this looks like the place to ask! (If not, apologies, I can start a separate thread). We do everything from grain, so will not be using GNS. My gin basket is located right after the pot, before the columns (separate 4 plate and 16 plate columns). So the idea was to take our filtered vodka, diluted down to 30%, and redistill this for our Gin. The question I have is how many plates should I run this through after the gin basket? Straight to the condenser? Through 4 plates? Any help or pointers would be appreciated!
  13. So I'm SOL if my still doesn't have a way to check temps above the dephlegmator? haha
  14. I have previously only used a simple small pot still, so trying to properly understand the use of a dephlegmator. The still has 2 columns, with a dephlegmator on top of both columns. Each deph has a cavity with a water inlet/outlet, with tubes running within for the vapor. I have valves on the water inlet/outlet, so that I can fill up the cavity and adjust the flow as necessary. However, the only places for me to monitor temperature is in the column below the deph, or a temp probe that sits in the cavity in the deph that would give me the water temperature. Under this scenario, where is the best location to monitor temp to best adjust the flow of the cooling water in the deph? Thanks so much for any advice.
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