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HottyToddy77 last won the day on November 15 2018

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  1. I could be wrong but I don't think Backset adds Calcium, as Backset is Acidic and Calcium is a Base. I think part of the reason KY distillers traditionally use backset is due to the high calcium content of their water, they needed the acid from the backset to offset the calcium in the water.
  2. we have soft water and use it for our mashing. we use RO water for cutting water.
  3. yeah, I think some of the confusion comes in as many people do refer to sorghum cane syrup as molasses. I think most people, at least in the south, call grain sorghum, Milo. so terminology is a problem. I know the TTB catches a lot of flack but when you get someone on the phone they are generally knowledgeable.
  4. http://wildernesstraildistillery.com/spirits/ check out their rum
  5. https://www.precision-elec.com/search-results/?q=lenze cheap but effective vfds
  6. I did ask several farmers here locally but they mostly have cattle. most the row crop farming is 4 hours away from me.
  7. I figured I would need to add a vfd or some kind of switch. I was looking at a 6" or 8" that was 41' long to get into my bins. Sudenga is slow to quote
  8. don't know if it helps but my beer pump uses a rubber impeller with a VFD some people use a FLIP type cart pump. pushing a 30' head is a task
  9. we are looking at purchasing an auger to fill bins with. Anyone have a recommendation? something like the link below https://sudenga.com/our-products/portable-augers/model-td-450
  10. depending on how we are running it and weather 2.5-4 gpm
  11. It is what they call a "bourbon still" or a column with a doubler. https://www.facebook.com/cdwhiskey/ you can see some pictures and videos on facebook. a couple of other people are running similar set ups Peerless distilling runs a 14", KO distilling in Manassas, VA runs a 12" i think, Silverback in Afton, VA runs a 12" with a thumper instead of a doubler. I think there are over a dozen in the wild just don't know who all has them. your need other equipment like a beerwell, constant steam pressure and controls are important. https://www.headframestills.com/stills/ these look interesting too
  12. I run a Vendome 12" Continuous. Most people cannot wrap their mind around it but columns can be "tuned" or run differently to get a taste you prefer.
  13. Our Rye Fermentations like to foam over the top of our fermentation tanks the first night. Our solution has been to lower the initial water volume and keep the fermentation cooler at the start then raise the temperature and let it finish up. I have seen mention of using products from 5 star and Magrabar. However, I have also seen people mention using oil such as olive, wheat or Corn Oil to keep the foam at bay. So my questions are: 1. how much oil should be used? 2. flavor impacts of oil vs commercial anti-foam? 3. clean up of oil vs commercial anti-foam? 4. other considerations... cost $$? Not sure if it matter but we use a continuous column still.
  14. We went with an Aerican Made Crown FC 5000lb electric forklift, lugged cushion tire. I was going propane but the electric just seemed better to us after a demo. with electric your turn radius is smaller because one wheel can counter rotate. we went with the small battery and it last us 2 weeks between charges. we charge at night while it isn't needed. Did i mention it is faster and smoother than propane. after having the forklift for a year the only thing I don't like is that the lugged tires bring gravel back inside. Should have went with the smooth non-marking option. https://www.crown.com/en-us/forklifts/fc-sit-down-counterbalanced-truck.html
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