Artisan Still Design

Our equipment isnt marked up as much as you think, Yes there are some knock offs being sold at a significant discount, in fact they're charging below our cost. that tells me that for one material quality and thickness are not up to our standards, number two, their workmanship is not at the same standards as ours, and number three, they have zero development costs as they just copy (quite poorly) other peoples designs. And Yes, Artisan Still Design will now be made in the USA. we are in progress of setting up out production Facility, Showroom and Distillery in our New property in Mobile Alabama. our complete line is being redesigned and improved, and on top of all this, our Prices will not be going up.

a little more information possibly what size and style of vessel are you trying to heat? I've seen similar issues with properly sized steam boilers that were set up incorrectly, most common issue is, controls systems set up for steam heating buildings, not running a distillery. in the case I mentioned, it all came down to how the system cycled. so chat with your manufacturer and explain the usage to them, they could tell you if its a control issue, setup issue or sizing issue. Steve

we have several stills in stock and available immediately Continuous Whiskey Production System ($75,000) our original prototype continuous system, proven and improved upon. capable of processing 1000 to 2400 gallons of mash in an 8 hour day, depending on mash viscosity, to 160 proof whiskey. will also handle molasses or fruit based washes click on picture for video of first run. 75 gallon (300L charge) series 2 ($52,000) 8" column, copper and stainless construction, 2 hp agitator, 2 hp CIP pump. steam or electric heat. 30 gallon series 2 ($20,000) 6" column, copper and stainless construction steam or electric heat series 1 60 gallon ($30,000) 6 in stock 8" column, copper and stainless construction, 2 hp agitator, 2 hp CIP pump. steam or electric heat. Wort cooler ($5,500) 2" id x 40ft of cooling with proper coolant flow you can knock 300 gallons of mash down to pitching temp in 20 minutes.

tube in shell can work well, but as we discovered, a single stream is the only way to keep it from clogging, a multi tube setup will clog way to easily. this is what we came up with for a design, borrowing the idea from the dairy industry.

its not about temperature, its about BTU's

you should get more flavor, and definately more alcohol that way.

very good post Now one point I will elaborate on, Cofey still was the first design out, Patent Still took Cofey and made some improvements and filed a Patent on it. typical cofey still has at least 2 columns, Stripping and rectification (many different names used in place of these through the years) but also can have many more depending on the level of refinement required. Patent typically had stripping and rectification combined into a single column, as stevea mentioned, seperated by the input point of the mash. all continuous stills can trace their origins back to the cofey, thats why I use the term "Modified Cofey" so much.

youd definately build a funk a lot quicker, but I think the point it to encourage the growth of the lacto bacteria on the surface of the corn. I use the same method to get a sour dough stater going.

another experiment in this area

sorry, its sold but we do have another lot of 6 coming in about 2 months.

talk to any of the big boys in kentucky, they will tell you, same grain bill, same temps same everything, fermented in stainless produces a different product than in their wooden vats. now these distilleries are very careful about changes they make, and how they may adversly effect the whiskey, because they want their product to be consistent, so wooden vats wont be going away. and yes, I'm sure their vats got inoculated with this bacteria all by chance, but its all part of their process now. some would even argue (and I tend to agree) that Kentucky Bourbon is unique because these airborn bacterium are unique to the region. Bourbon made in Indiana for instance does taste different and can be attributed to different strain of Lactobasilici in the area. I like Denver Distillers method of cultivating non yeast cultures to add to the mash, I have played with the same sort of procedure with varied success. This is a potentially effective method of introducing complexities to your whiskey that a "Clean" ferment will not have.h Its all part of the Art that makes this industry so interesting.

Dehner. as a response to your statement Lactobasilici, terroir, complexity of spirit. Master distillers of any distillery in Kentucky will be aware of but seldom discuss, what a properly aged wooden vat does to the whiskey. it is not irrelevant, just because it is not commonly understood.

yes 8" columns on those units.

hot caustic, then acid #5 after several passes of each it will all but dissappear.

Talk to Kristian at Dancing Pines. hes close by and very knowledgeable.

I get the same thing when around Metabisulfite, I would guess it would be something similar off gassing.

a reflux pump would be ideal, but does ad to the control complexity and cost. gains over dual dephegmaters exists but is usually not enough to justify the additional cost.

You can run all plates for reflux you have to think of it like a single large column start stacking at the last plate and work back from there it is a bit more difficult to do than a single column but one you get the proceedure down it works quite well

We have a stock unit Landing in Alabama in about a Months Time, up for grabs at an incredible deal. 60 gallon Charge (250L) 4 plate column steam or Electric Bain Marie Heat Full CIP Accessory Port for Agitator $25,000

big tanks and small chiller can work if you insulate 3x the size of your kettle charge is about minimum. for a 500L still 27,000 L cooling water per run seems high. one of our 600 gallon (2500L) systems uses in the neighborhood of 2000L for a 4 hour run. You may have an undersized or inefficient condenser if you have to flow more than a still 5x the size.

also consider how cold your cooling water is when setting the flow rate, too cold of water flowing too fast can really throw things out of balance.

you'll have to wait till everything is cooled down, but pull the sight glass apart and dry the glass and both inner and outer seals. insert inner seal, and glass, damp outer seal and insert into retainer ring and tighten on. the dry inner seal and glass should not rotate, while the wet outer seal should slip easily. this will allow you to bed the glass and seal tigtly. any rotation of the glass and seal can cause the seal to unseat, or fail to seat properly.

sold

I think this is going to be exactly what the industry needs, American Barrel Exchange as a addition to what we have going on here, will be a huge asset to all of us.

In stock, ready for immediate shipping Potstill designed as a dedicated gin still. has 2 botanicals baskets and Dephegmater, and 120 gallon capacity. specifically designed to recieve 1- 55 gallon barrel of GNS, diluted down with water 1:1 for redistillation to gin. port for optional agitator. steam Jacketed, reccommended 120 lbs/hr at 15 psi for optimum running. High efficiency product condenser for cold spirits output with less than 2 gpm cooling water flow. fully stainless steel for ease of cleaning listed on American Barrel Exchange for $25,000