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WiscoDistiller

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    https://www.distilleryofmodernart.com

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    Atlanta, GA

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  1. We do have previous batched for comparison. With much help here and elsewhere we are going to try again with the following. Full still charge of 500 gallons at 50% in order to keep the liquid level above the agitator the entire run to make sure all the botanicals stay in suspension. Because the Vendome still has only the lower 6-8" as a jacket for steam this should help keep everything moving. Even though we are not using the column, we will keep the dephlagmater cold to knock down anything that gets up there back into the pot
  2. Another thing I'm now looking into is levels of dissolved oxygen in the RO proofing water. Does anyone have info on what these levels are in a normal situation?
  3. The previous still was stainless with direct steam injection, copper column with no plates with a copper lyne arm and stainless condenser. The vendome still is all copper to a stainless lyne arm and then a copper condenser. Proofs all basically match and cut points, while being done via sensory are basically the same in terms of volume.
  4. Batch sizes match, all 1000 L We've run with the agitator on until we get the first spirit then off and we've run with it on all day, have not yet tried never using it. These 12 runs are across multiple months and multiple batches of botanicals, Each of the 5 recipes are so incredibly varied in whats in them that other than the standard Juniper and coriander and citrus, they are not comparable. I appreciate you talking this through with me
  5. I've run plated still on gin before and I agree that the plates were my first thought. We never ran with the plates not set to drain or with and deflagmater on. We also shut off the column completely and ran everything through the vapor basket path which bypasses the column but with the same results so that ruled out the plates and column causing this issue.
  6. I'll try and shorten this story, 2 experienced gin distillers with 5 different gins, 4 of which are in the market and multi award winning. The previous versions of these gins were produced on a different system. We've distilled 12 batches on this still with the same recipes but please keep in mind that we are not silly enough to think we were going to get an exact match on flavor and aroma. We expected changes. All of these gins come off the still as expected, full of flavor and aroma and at distillation proof are wonderful. after slow proofing to bottle strength they fall apart. flat, flavorless, muddled, basically unacceptable. We know that we are gettin oils across as the cloud under 40% Proofing with RO from 2 different plants and with distilled water, same results. Close off column and run through empty gin basket, same result. Run hot and fast or slow and methodical, same result. All batches are macerated overnight in 120 proof high quality GNS. One set is organic GNS and the other is standard wheat GNS. Same result. Macerate at 120 and add water to distill at 100, same result. We're left with 2 variables, either we need to increase the botanical load which could end up making a multi shot or this beautiful still needs to be run differently on gin that the various others we've run on in the past What I would really like to know at this point is information from a distiller running the same set up on gin on your average botanical load, grams per liter, pounds per gallon etc. Thanks in advance
  7. I’d love to have a chat with anyone running Gin on a 500 or 250 gallon vendome pot still with a 4 plate column. We are having real issues and I have some specific questions for distillers using this equipment thanks
  8. @jeffw I think you nailed it. We've been using our expensive bottles for everything and hadn't thought about going with a cheaper, reuse-able bar only version.
  9. Curious to know what different methods people are using to recycle or reuse bottles from their onsite tasting room/cocktail lounge. Removing labels and washing is labor intensive and requires scrubbing and solvents. Washing alone is easier but then labels begin to look beat up over time. It's a lot of money to just throw in the recycle bin every week and we want to be proactive and reuse things as much as possible. Any tips or ideas?
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