robertbirnecker

Some of the advantages and disadvantages of the plates in a column vs a packed column have already been listed here. I would like to add two aspects to this that have a high relevance for your final product. For one, you can adjust plates a lot easier than a packed column depending on your raw material / desired output. Some manufacturers give you the option to turn certain plates off and some also have the option to adjust the fluid level in the plate. At least equally important, however, is the dephlegmator. Modern distilling relies heavily on the functionality of the dephlegmator to control the nature of your product.

I hope this helps! You can also find a technical drawing for more explanation on our website.

All the best,

Robert

Kothe Distilling Technologies Inc.

5121 N. Ravenswood Ave

Chicago, IL 60640

http://www.kothe-distilling.com

info@kothe-distilling.com

(773) 295 4454

Dear Bob,

We also have the round plate filter and can supply the sheets. What micron size do you need?

We use BECO SELECT sheets. I have some A20 and A80 in stock.

All the best,

Robert

P.S.: I wouldn't cut the plates.

Kothe Distilling Technologies

5121 N Ravenswood Ave

Chicago, IL 60640

www.kothe-distilling.com

Dear Eric,

Having seen the operation last year I am wondering what kind of yeast you are using now. This will greatly influence your performance.

All the best,

Robert

Hi!

We are working with one of the leading distillery consultants in Europe. Dr. Hagmann has helped us a great deal with our development.

He also does lab tests and critiques and is the lead judge of a number of spirit competitions.

Dr. Klaus Hagmann

Dornierstraße 8

73003 Göppingen

Germany

Tel. +43 173-3430691

e-mail: dr.hagmann@t-online.de

If you decide to contact him, please mention that Robert at Kothe Distilling Technologies referred you.

All the best and good luck,

Robert

Kothe Distilling Technologies.

Award winning handcrafted German engineered potstills for the production of high quality fruit and grain spirits, as well as bioethanol. “Kothe Destillationstechnik” uses patented technology to specially engineer each still with solid quality and energy saving compounds to meet the particular needs of each distiller. Kothe Distilling Technologies is the sole representative of “Kothe Destillationstechnik” in North America, Canada, and Mexico.

You can give me a call any time to talk about your distillery project.

All the best,

Robert

--------------------------------------------------------

Kothe Distilling Technologies Inc.

5121 N. Ravenswood Ave

Chicago, IL 60640

http://www.kothe-distilling.com

info@kothe-distilling.com

(773) 295 4454

Hello,

There are a couple of things you can do with carrots. In Europe, I know some of distillers producing carrot eau de vie. We are going to have the leading mash expert from Germany at our Fall Distilling Workshop in November. He will definitely be able to answer your questions about potato, wheat, carrot and other mashes you are thinking of.

We still have a few (2-3) seats available, if you are interested.

http://www.kothe-distilling.com/en/news-a-...l-2008-workshop

If you have any other question, you can give me a call at 571 278 1343

All the best,

Robert

Dear Brett,

We still have seats open for our Fall Distilling Workshop in November.

You can find more information about it here:

http://www.kothe-distilling.com/en/news-a-...l-2008-workshop

This might be a good starting point for you.

You can also give me a call at 571 278 1343 and we can chat some more about your project.

All the best,

Robert

Award winning handcrafted German engineered potstills for the production of high quality fruit and grain spirits, as well as bioethanol. “Kothe Destillationstechnik” uses patented technology to specially engineer each still with solid quality and energy saving compounds to meet the particular needs of each distiller.

We have put a lot of time and energy into compiling a program for future distillers and distillers with some experience. We are going to cover everything from fruit selection, mashing, and the actual distillation process to the legal aspects of starting a distillery in North America. Dr. Klaus Hagmann, one of the leading experts in the field and Ulrich Kothe, the founder of Kothe Destillationstechnik will also be giving insights into fine distilling.

Location

Kothe Distilling Technologies

5121 N Ravenswood

Chicago, IL 60640

Directions

Cost and Participants

$395

max. 25 participants

Program Fall 2008 Workshop

Space for this workshop is limited. Please apply early.

Saturday, Nov. 1

08:30-10:00 Introduction (History, Equipment and Theory)

10:00-12:00 Business Seminar 1: Business considerations of starting a distillery

12:00-1:00 Lunch

1:00-3:00 Distillation Seminar 1: “Raw materials, yeast and enzymes”

3:00-5:00 Distillation 1

5:30-6:30 Sensory Seminar 1: Introduction to sensory aspects of producing quality alcohol

Sunday, Nov.2

08:30-9:00 Business Seminar 2: Legal considerations for distillery start-ups

09:00-11:00 Distillation Seminar 2: “Theoretical aspects of distillation and analysis fundamentals”

11:00-12:00 Distillation Seminar 3: “Filtration and storage of distillates”

12:00-1:00 Lunch

1:00-3:00 Distillation 2

3:00-5:00 Sensory Seminar 2: The influence of mash production and distillation on quality of distillates

Hello!

My wife and I are the manufacturer’s representatives for Kothe Destillationstechnik. I come from a family of Austrian distillers and I am now taking my love of distilling and appreciation for beautifully handcrafted stills to the American market.

Robert Birnecker

Kothe Distilling Technologies

www.kothe-distilling.com