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Pour Decisions

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Everything posted by Pour Decisions

  1. @SouthernhighlanderI plan to convert to one of your low pressure steam units down the line a bit as its not in the financial cards quite yet. Still is 400 liters, and there is a cip port on the back near the top of the whiskey helmet I could use for a PR valve. I'll send you an email.
  2. I've read a bunch of other threads pertaining to the proper setup of pressure relief valves and vacuum relief valves for the still, but most of what I see is related to steam heated units. Working on the install of my 400 liter baine marie still and will plan to use water in the jacket for heating. I want to ensure I have the appropriate pressure relief and vacuum relief valves in place before the unit gets fired up. My understanding is that I should have a steam rated 5psi pressure relief valve on the top of the still inner tank and I assume the vacuum relief there too as well as a secondary precaution, now should they be 1/2" or 3/4"? What about PR/VR for the outer heating jacket when heated with electric elements in water as the heat source? Is this the suitable type suitable VR valve?
  3. Thanks, Confirms my suspicions. Was planning on going this route based on other info I've read.
  4. So I'm embarking on assembly of my new still. Is there a preferred orientation and position of the risers and down comers when putting together the bubble plates? Each 8" plate has 19 holes and I have 4 down comers for each. Do they get staggered in any particular fashion? Thoughts on what works for you?
  5. Just sharing my setup since I used this thread as inspiration. I will be changing out the pan to a stainless one but haven't found the right one yet. My bottles come 6 to a carton so I made one to work with them. I ended up using a Fast Rack commonly used by the home brewing crowd as my holder, but since my bottles are bit wider than a wine bottle I had to stagger them as pictured. I used all stainless steel 1/2" pipe fittings for the plumbing parts along with poly risers from a drip irrigation system, a stainless chugger pump with filter mounted below my work table, a simple outlet located rocker on/off switch and am using StarSan as my rinse agent. Here's a few pics and a video of it running. PXL_20220917_144211112.mp4
  6. I just remembered I have a small ozone machine I picked up a few years back when i was more into car detailing. It is gas only but maybe I'll give it a test at gassing used barrels, never thought of that!
  7. I think you'd be ok as long as your mash keep moving. Will you add enzymes to help liquify and prevent the possibility of plugging up your lines?
  8. Second thought, I will not put anything in the kettle to be safe. I do have other tanks I can use for those ancillary parts to be cleaned and passivated in. Can you elaborate a bit on the ozone comment?
  9. I hear ya and yes we will be running different stuff. I don't mean a specific schedule per say, more so just want something in place so in the event a cleaning is needed, I have some documented process and chemical requirements with dilution quantities recorded so as to not unnecessarily add any wear to the material.
  10. Thanks Slick. I've a few other posts where you've shared quite a bit of process info regarding cleaning etc and appreciate it. I like to keep my stuff clean and definitely will not allow any build up in there. The unit will have a CIP ball at the top of each column, the gin basket column and 4 plate column are not shown in that image but will exist. I like the thought of removing the copper cap and doing a good cip/passivation of the stainless parts. Think its ok to put the condenser and whatever small piping will fit into the kettle for a heated cip/passivation? I plan to perform something like this as part of my ongoing processes but will remove the copper head when I do. Copied from a post you shared some good in depth info: Cool rinse Spray water Cool Rinse recirculated water Hot Wash recirculated PBW Hot Rinse Spray water Cool Rinse Recirculated water Hot Wash recirculated Acid Hot rinse spray cool rinse recirculated To add - My test still has been nothing more than a 15.5 gallon stainless beer keg with some different columns used based on what I've been making. I've always hot rinsed after every run and have not ever had any buildup. I've ran a bit of PBW in it once or twice just to be sure there wasn't anything hiding in there, have never even done a citric wash on it. I just want to get a good solid SOP in place for this new unit to keep it in top shape for years to come.
  11. Thanks for all the input. I think I'll pick up a 500g of a few varieties and do some playing around. This is the fun part!
  12. ThermoWorks works for me https://www.thermoworks.com/reference-thermometer/
  13. New still is on its way and I'm wondering about its initial cleaning and then a regular cleaning regimen for it. I've scanned the related info here on the forums but didn't find exactly what I'm seeking. Most posts were related to an all copper still. Mine is mostly stainless but has a copper whiskey helmet on it. Most of the threads warned of using a caustic on the copper and suggested PBW . For the initial cleaning I was planning to do a rinse/PBW/rinse/citric acid/rinse/done and then perform a similar regimen periodically. Will this be enough to clean it out and passivate as well. Does this seem like a good plan for this setup?
  14. Nicely put together. With this level of detail put into this early phase I'm sure you will have no problem making a go of it. Without knowing anything about your location, it seems that local zoning tends to be the biggest hurdle. Some local issues tend to be meeting fire code if your local authorities having jurisdiction require it, having accessible utilities applicable to meet your needs, and waste water and grain disposal. I'd keep a firm eye on those as you look at potential locations. Also, Do you have an idea of size of production? This will also dictate your needs for the above mentioned items, as well as help determine your ROI to keep the business afloat.
  15. I'll be placing an order with Ferm Solutions for some enzymes and yeasts. I'd like to try a few of their yeasts while experimenting with a few whisky recipes. Does anyone have experience with their yeast strains and have any input on the flavor profiles or mouth feel each gives? I spoke with a Ferm Solutions rep and all they can really say is that their 927 is their most common bourbon yeast and 921 is similar. I'll be doing bourbon mashes with varying amounts of wheat. Other than trial an error, any input?
  16. They have got to be losing customers left and right lately!
  17. Thanks for the reminder, I do plan to mount it vertically. I'll look into some type of inline strainer as well.
  18. Grabbing a FloJet G70 for transferring GNS, curious as to your setup. I'll mount the pump onto a portable base along with a pressure regulator similar to this. Love the quick connects and will do the same. On the input side do you guys just hang the tubing into the tote or do you use some type of wand or strainer at the end? How about on the output side, do you like to use something like a gas nozzle or other shutoff valve to control flow etc?
  19. I hadn't put it together that the Vodka- Specialties nomenclature was their way of stating DSS for a Vodka Specialty. I'd be just flavored vodka then. Thanks
  20. We'll be making up some flavored vodkas to have available in our tasting room. Will be using extracts from Sovereign and others and I'm working on finalizing recipes etc. While looking through some of the COLA's out there, I see both Vodka Specialties and Vodka- Other Flavored as class/type for some flavored vodka's. Through a recent TTB Formula webinar I have learned how to use one formula across all my flavors, but assumed they would fall under Vodka- Other flavored class/type. Does anyone know the difference between these two types? Do I make this determination during formula filing or does the TTB Formula Specialist make it based on the formula?
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