TFDChris

Looking to sell our distillery in the heart of beautiful Idaho.  The following Items are part of the sale.  Can be purchased and relocated, or willing to lease to new owner in the existing space.  Please message me with questions and pricing if you are interested.

Looking to sell the following items.  Please message me if interested and I will send pictures and asking Price.

Thanks for sharing!!!

50 minutes ago, Silk City Distillers said:

Hoping someone gets my “tastes like burning” reference.

Oh, I got it.  And love it!

All,

Thanks for the advice so far, and sorry for not providing more specifics, it's that whole beginner thing.

Fermentation Protocol:

Using C-70 yeast at a pitch rate of ~378g / 250 gallon mash, hydrated in 85 degree water for ~15 minutes prior to pitching

Superfood Nutrient added in 3 stages at a rate of 4 lbs/gal or ~114g of superfood for a 250 gallon mash

Stage 1 ~68g added a few minutes prior to yeast pitch

Stage 2 ~23g added ~12-18 hrs after yeast pitch

Stage 3 ~23g added ~24-36 hrs after yeast pitch

Sugar is dissolved in hot city water with cold water then added to bring to pitching temp (targeting 75 Deg. F, which I know see seems to be low)

Taking daily samples for pH, SG, and Tank Temp and managing pH with KOH in solution to bring pH up.

Any additional help, or input on how I can make these sugar washes run better, faster, and more repeatable would be really appreciated.  My reason for making wash is that it is made from locally sourced beet sugar, so I would really like to do all I can to get this "perfected" so that it is commercially reliable.  If there are other components/ingredients that I could add in small amounts that would make this a better fermentation, I'm WIDE open to suggestions.

Thanks again for your guys help!

I know this topic has been posted a bunch of times.... and I have read just about everything I can find on the forums.  I am currently making a pure sugar was at around 1.075 OG.  I have done just about everything I can think of, or have read about to try to make this a happy place for my yeast, but they are SLOOOOOOOWWWWW.  

1.) I have sterilized my fermenter with 190 Deg. F hot water prior to fermentation

2.) I have added the suggested amount of yeast per spec sheet's requirements

3.) I have added the appropriate amount of nutrient as per the instructions (BSG Superfood)

4.) My fermentation temp is between 70 F and 76 F

5.) I am managing the pH to keep it up above 4.0 or as close as possible based on my daily sample pH readings

I am getting bubbles and am definitely fermenting, just extremely slowly....  I am now on day 7 of this ferment and have only dropped to about a 1.055 S.G.  

Yesterday evening I added a bit more yeast and a bit more nutrient to try to help nudge things along, and definitely got a better overnight drop than previously, but am still confused at why this is SOOOO damn slow.  This is my second large scale sugar wash, and the last one did the same thing, but I thought it was due to yeast that was too old.  I expected this ferment to go MUCH faster, but so far it is actually slower.  

I appreciate any help or advice anyone can give me on what I might be doing wrong.

Thanks in advance!

How many watts? Please reply to Chris@tfdistillery.com if this is still available.

Thanks!

Hello,

If you are interested, please contact me at chris@wpsdistillery.com

Very interested.  Can you please email me at chris@wpsdistillery.com with your contact info and I will call you ASAP.

Thanks!

Is this still available?  Please email me at chris@wpsdistillery.com if still available.  

Thank you!

Is this still available?  Please email me at chris@wpsdistillery.com with pictures if still for sale.  Thank you!