Roger

If you add molasses to your finished product, it will seperate out after a few days, and all of the solids will end up in the bottom of your bottles.

Post you mashing protocol.

Find a different customer

https://www.fsrmagazine.com/beverage-selections/craft-spirits-big-winner-2015 Craft spirits up 40% in 2015. Congratulations to all " Real Craft Distillers" !

The major Brewers in the country fully acknowledge that their fake brands, and even purchasing of small brewery's are failing to attract the majority of today's savy purchasers. Over 60% of craft beer drinkers claim that the most important thing to them is honesty and transparency in the brewery process, Meanwhile in the distilling industry, our marketplace is flooded with fake brands by mega producers, made up stories by re-bottles, and Potemkin distilleries, all trying to pretend that they are a "real craft distillery". I certainly don't begruge anyone from making a living in this industry. However everyone should realize that the mega producers, re-bottlers, re-bubblers, et.al. Need real craft distillers a hell of a lot more than we need them. Re-bottling, re-bubbling and fake "mini-brands" when sourced from commercial producers then sold at less than real craft production prices, harms our industry. Real Craft has raised the price and subsequent profitability of the entire industry. Be careful with it, or that luxury may disappear.

I shall second Salish's motion.

If you are using flaked corn, you should able to do the whole batch at aprox 148 degrees. Shouldn't ned to take it any higher as flaked means it's already been gelatinized.

Perhaps you are confusing two things. The idea of the heat and water is to allow for gelatinization of the starch molecule so there after the enzymes can convert said starch into fermentable sugars. What I imagine Briess was talking about is whether or not you need to add heat to bring about the end result of conversion to sugar, with malted grains like their barley. In that case the process of conversion has already begun to take place and is then halted with the malting process. The natural "normally field occurring" conversion to sugar is already in motion, so I would assume you could get to the end sugars with a lot less added energy, due to that energy and moisture that had previously been expended.

Has anyone built a functional CIP system they are willing to share the plans for ? Pump HP, tanks, etc... A pic would be great. Or anyone have a source for reasonably priced portable systems. tks/Roger

If you are trying to make a white rum to match bacardi, you need to go back to the drawing board. You are going to need somewhere in the neighborhood of 70%+ Neutral Sugar Spirits. With your 4 plate still it''s going to take you many runs to obtain a smooth product without additives like wood chips and after the fact sugars.

V8

It's been a little whole since I installed mine, but I can tell you that I tried to do it all with gravity , with my boiler 3' lower than my steam traps, about 30' away. Hartford loop, no boiler feed tank, just an auto fill electronic valve. No matter what we did, we couldn't get it to operate. The head pressure on the steam side also goes out the Hartford loop, and keeps the gravity flow from refilling the boiler. I recall reading somewhere about a specific height of gravity free fall required to offset x lbs of head pressure. In the end I just dumped everything into an 20 gallon feed tank with an auto pump and it's never skipped a beat. My opinion, go with the tank and feed pump.

where are you located ?

Are you marketing that as a rye whiskey ? I ask because If I understand the cola / formula process correctly, you can't take any portion of your distillate above 160p and call it rye. just asking ?

Please tell everyone in your surrounding community to leave the area while you experiment.

Depending on the price, I beleive there would be a market for a spreadsheet

Make sure the inside of the neck where it touches the cork, is dry. Otherwise the lubrication will let the stopper slide to easily.

I agree 100%. When somebody doesn't put a price on a standard product they are offering it's like you're dealing with a car salesman. "how much are you able to spend". I never contact any firm for any product unless they list their prices. Maybe it's my loss, but I'll take that risk.

Take a look at my Snow Wheat Maple Whiskey COLA as an example. If its along the general lines of what you are looking for, although with coffee, then go back and read what I suggested. Otherwise I'm out of suggestions.

First you have to "make whiskey" then you blend it with your beans. When you instead just put what amounts to a grain distillate into a barrel with coffee beans, it isn't whiskey. If it were me, I think I would write a formula that described the making and aging of your whiskey, then at some point you add the beans to the whiskey, and later you filter it, and bottle it. That is distinctly different than a process wherein you combine a bunch of stuff in a barrel and claim it is all whiskey. You could try a label that says " XYZ Whiskey infused with Coffee beans". Then on the back label describe the process. If the buyer doesn't realize that for it to be called whiskey, it has to have been stored in an oak barrel, they should probably be drinking vodka.

That sound about right to open a bar.

Try a bit of silicone grease on the threads

Thanks guys !

How do still manufacturers place electric elements in the boiler ? Are they inside a tube of some sort filled with a liquid, or are they literally just screwed into the boiler, with the element touching the wash ? Thanks

I'm not knocking electric, as a lot of people love them, but you might want to recheck your math. At current 2.25 per gallon for propane it's about 1/3 cheaper to operate than electric. If propane stay below 3.50 it will be cheaper than your .13kwh. Prost