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  1. Thanks Silk. The other major variable I believe increasing efficiency in addition to a thinner mash, is the fact that the corn in the second example was hammer milled to flour as opposed to a horrible rough crack on the first. Appreciate all inputs as I continue to get this dialed in.
  2. Final gravity isn't the issue, ferments out fine. Just seems like my original is low for the amount of grain used
  3. So mashed two batches of bourbon today, each 350# corn, 110# unmalted wheat, 82.5# peated malt. Same mash regime as the original post, but the first one at 30 min rest at 195, and the second at two hour rest at 195, both 15 plato original gravity. Hammer milled all grain to flour, no clumping or any issues, ran perfectly smooth. Thoughts?
  4. We are starting some R&D on a product that involves the redistillation of a base spirit with other ingredients, including some fruit. For ease, consistency, and fruits not available in our locale, I would like to use dried fruits. After some research, it seems the vast majority are packaged with SO2. So my question is, will the SO2 come over in the spirit like many other sulfur compounds? I am guessing that this will be the case, and is easy enough for me to trial on the benchtop still, but figured I would throw it out here first to see if anyone had any experience or input before do
  5. Just finished wiring it up and running some corn thru to clean/test it. Seems great, will mill and mash with it next week
  6. Most likely referm if you have any sugar source in the product. I would start by checking your pH and potentially lowering if need be
  7. Pulled the trigger on the 5hp model this morning
  8. Been going back and forth with supplier on the milling, they only have a roller mill but are working with me on getting it crushed finer. This last batch came in particularly horribly milled, a bit of whole kernels even. Bummer because I like their products, but looking at alternative suppliers or more than likely a hammer mill for our shop.
  9. Just ran this mash with extended times, 2 hour cook and 1 hour sac rest with no changes. Chalking it up to too coarse of a mill and or weak enzymes
  10. I too was wondering about our enzymes and will reach out. I collect low wines down to 5 abv
  11. I'll give that a go right now and see where we end up, thanks
  12. Appreciate the replies. We don't have a hammer mill yet, and the corn we use is pretty roughly cracked on a roller mill, trying to get our supplier to mill it finder for us. I have played with 30 and 60 minutes for both rests and I see a bump of 0.5 plato max with the extended rest Trying my sacc rest at 145 crossed my mind as well, so will be trying that on todays first mash using the same mash bill to limit to a single variable, for the second mash I will thin it to see how it reacts.
  13. Field corn, on grain ferment and distillation. Original was 16 plato and finished dry
  14. We are getting low efficiency on our mashes, hoping to get some eyes on our mashing regime to see if anyone has any input to up our numbers. 4X 300 gallon mashes 250 gal water, 350# corn, 220# malted wheat, 55# malt add corn to water, ph to 5.4, add 20ml Bioglucanse and 200ml Hitempase from BSG heat to 195 and hold for 30 min cool to 140, add wheat and malt, add 20ml Bioglucanase and 200ml Amylo300 from BSG and rest 30 min Cool and pitch yeast. I calculated this to be 46.13 bushels and we only yielded 124.3 proof gallons, or 2.69 PG per bushel. Any t
  15. We just ran a tote of the dark nectar from https://www.nectave.com/bulk-agave-nectar/. All stripped and will do spirit run tomorrow, happy with the product thus far. Shot a bit too high on the original gravity due to available fermentation capacity, and should have used a buffering agent to keep pH from crashing, but lessons learned for next time.
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