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Geoman's Achievements


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  1. Same here, how much do we need to show in our bank statement. Who is to say whether 100K or 150 K is enough? Doe TTB ask for detailed financial sheet in the application?
  2. Thanks Paul, Is this an option we can have with your line of equipment? Also, lets say I buy a 200 gallons still and plan on macerating the botanical at first. however, after some time I decide that is is best if I move into stand alone basket, can it be added?
  3. Gin basket location, best equipment I’m asking about the advantage and disadvantage of two different gin baskets designs. One is a gin basket that is designed to be stand alone with drain/return line to the still boiler. The other is a gin basket that is located on top of the actual still column, in which case condensates from the basket will fall back to the still through the column itself. Any one has experience with ether or and can give their feedback on which design is better? Cheers
  4. Hi, are these equipment still available. I'm interested but want to discuss the price. can we PM or exchange phone numbers? Thanks
  5. Geoman

    Peach Brandy

    Thanks, that is detailed. Any instructions on crushing fruits? Also boiling, are you for boiling or not? ps. I do have distilling fruit brandy book you mentioned. thanks
  6. Geoman

    Peach Brandy

    Howdi every one, I'm a beginner, building my experience by experimenting one recipe at a time. last I did is a peach brandy, and it turned bad. Here is what I did: Got 30 pounds of very ripe peach and or nectarines; wash them in a tub using tap water; Pet them and remove obvious bad spots and mold; put them through a food processor to crush and liquefy them; Did NOT separate cores from juice, put them in a food grade plastic container; they were liquidy, but not juice, they were rather like a mushed fruits; Added about 3 gallons of water with about 7 pounds of white table sugar dissolved in it; added one cup of hydrated EC8111 yeast; put in temp controlled environment, set at 67 F; did not oxygenate, thinking that food processor must have done the job; and fermentation actually took of the next day in a steady speed. after 10 days, I opened the bucket to check on my peach wine, and I see bad news. there is a thick white and pink crust from all the nectarines, which may sound normal. but I scooped some of it. It smells moldy, and taste vinegary and bitter. see a picture. so, what wrong did I do? is it the water added with sugar? if so, why adding juice is OK? is it not mixing the surface of the fermentation each day? see a picture of what I scooped.
  7. Howdi, On commercial scale, what are the pros and cons of keeping skin in fruit brandies, particularly apple brandy? Why spend money to buy fruit press/ filter? Thanks in advance
  8. Paul, Are there write ups/ charts on coolant in/out temp, still size, and coolant flow rate? how do we get to know these stuff? Can you share some articles/ studies or research about this subject?
  9. I was not asking in particular for grapes brandy. In fact I’m not planing to make any grapes brandy, I’m putting down a plan for a distillery. I’m just asking to understand the process and if these equipment are being sold out in the market.
  10. Hello, I have been looking for articles or books on stainless steel accelerated maturation of rum and brandy, did not find any. Can any one recommend a book or an article? also what are your thoughts on traditional barrels aging Vs accelerated maturation results? Is the accelerated maturation good and acceptable way to speed up productivity??
  11. That is a nail, and you hit it on the head. Huge difference between asking a question about beer brewing/home brewing, and asking a question about distilling.
  12. Howdi y'all, I'm a beginner in distilling long time beer brewer. in beer, we used to be very particular about what yeast to use. based on the target profile, taste, and so on. how is it in distilling for yeast choice? do you long timers and experienced guys, do you use different yeast for different product, like yeast for whiskey, another for rum, and another for different brandies? I'm using bred yest so far, for rum and brandies, I'm getting not so successful. any guidance? , any good books on this subject?
  13. It is a 26 gallons small direct fire. Are you saying the risk is scorching the remaining sugar or suspending yeast?? my main concern is, will this mostly have fussel alcohol and aldehyde because it was a sluggish fermentation?
  14. Hi to all, I guess the question I have, have not been discussed. granted in a commercial setting you need to attenuate your wash to get the most bang for your buck. But for me I'm wondering what is the draw down for distilling a not completely attenuated wash? 100% cane sugar wash. OG=1.094, bread yeast, stuck at 1.036 (7.6% alcohol). What is the disadvantage in running it as is? beside the cost Vs yield, can I get some neutral ethanol from it. Thanks
  15. Hi, new to distilling, but long time home brewer. However, I'm having hard time understanding the buffering solution here. my third sugar wash has been fermenting for 15 days and still at 1.064 (OG=1.094). as a brewer i used calcium chloride in my mash to drop PH and counter balance the water hardness (AKA residual alkalinity), in here I feel that it is used to maintain PH as a buffer while lemon juice is used to drop initial PH. can any one explain the role of Calcium Chloride, not in chemistry lesson way, but just in how to add it? just drop it in the wash? can I add it on the 15th day? Can I ad DAP now as well will this help my situation? Thanks
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