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Artisan Still Design

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  1. Artisan Still Design
    after a little searching I found http://www.distillingexpo.com/
  2. Artisan Still Design
    I've discussed, with a number of people, attending the London distillers convention, but I don't have any info on it, such as dates and where/.how to register. anyone got a lead for me?
  3. Artisan Still Design
    Thanks for the unsolicited plug, it always makes me feel proud to be involved with ventures such as this. I think Manuleles list might be different than folks in other states, as Hawaii has its own oddities. It would be good to get folks who have gotten up and running involved with creating just such a list. Steve image of Manulele's still I posted on Facebook just after we got it up and running.
  4. Artisan Still Design
    If you're in Modesto, you should make it a point to visit Do Good Distillery, they're right in your back yard.
  5. Artisan Still Design
    we've built quite a few systems that fed the Dphlegmater from the product condenser output, it required a control system that could regulate flow based on dephleg temps, and allow bypass the dephleg a certian ammount in order to maintain cooling temps in the product condenser. it can be done, but added complexity that just wasn't warranted, so our newer systems control flow to dephleg and product condenser independently. talk to Sherman Owen at Artisan Resources LLC, He can get you sorted with a control system retrofit that will bring your still under control, and make it pleasant to distill on. Steve
  6. Artisan Still Design
    I have thought about building a wood or natural gas fired Bain Marie still, infact I do have some designs I've drawn up puzzling it through. I know I can build it, and I know i can build it safe, however the possibility of an alcohol spill, or boil over or some other unforeseen incident could potentially injure some one. i'm sure most of us have heard about the recent distillery fire that put someone in the hospital with major burns, I don't want to be the one responsible for doing that to anyone. so for now direct heat or indirect heat by open flame is something that I just can do in good conscience. I know it can be done, with an attentive distiller, it can be safe, but there are just so much safer ways it can be done.
  7. Artisan Still Design
    anyone who makes bourbon that good, deserves a beautiful still to do it on, so Chris is earning it every day. Black Heart, Your still should be shipping by end of month, so you'll have your own new shiny still to play with as well. This will be your 3rd ASD still, and a very nice upgrade.
  8. Artisan Still Design
    temporary lid to go on top during sterilizing
  9. Artisan Still Design
    high protein content and low carbohydrates, pig farmer would be knocking down your door to get it if they knew you had it. as far as alcoholic content, if they mix with other feed first, I doubt it would ever be an issue.
  10. Artisan Still Design
    copper does its best work in the vapor path. a stainless kettle is fine, as long as you have sufficient copper in your column or wherever the vapor can make contact.
  11. Artisan Still Design
    if it has a closing top, you can stick a steam wand in it to sterilize after each use. 145 for 15 minutes or 165 is instantly sterilized.
  12. Artisan Still Design
    electric heat. I personally don't like open flame in a distillery.
  13. Artisan Still Design
    Mad Buffalo Distillery, in Union Missouri, has been running our prototype unit through its paces. Now we feel its ready for prime time. 150 gallon charge capacity 12" bubblecap column electric heat with vegetable oil as a hex fluid 2hp agitator, with explosion proof motor full CIP (again explosion proof) below you can see Chris at Mad Buffalo getting ready for a whiskey run, and bottom most picture is a (steam) full modular system with all the bells and whistles that we can do do in full electric now. Electric bain marie is great for the application where steam is just not an option, Natural gas isn't available, or for a "Green" installation where electric heat is preferred.
  14. Artisan Still Design
    http://www.youtube.com/watch?v=e0UKDEXkqIs
  15. Artisan Still Design
    http://www.specialtyenzymes.com/requestmoreinformation&ref=SEBFlo%20TL
  16. Artisan Still Design
    drop me an email or call and we can get you set up with pricing.
  17. Artisan Still Design
    there are a lot of different manufacturers, what you need is Beta Glucanase, but is sold under many different names. you can buy small samples here to try it out. you will also need to add protein rest into your mash procedure (113-131°F)
  18. Artisan Still Design
    we've got a 30-40,000 case per year continuous vodka system going in at a distillery in Colorado. (1 case of 12x 750ml) we have a slightly smaller continuous production system for Bourbon being set up in Kentucky right now. we have some other systems (larger) that are earlier in the production cycle.
  19. Artisan Still Design
    not sure if we've been in contact with you or not, But I can put you in contact with folks in your area who have our equipment and are in production. Its a rough ride finding people who have been there who are willing to share openly, but we have been fortunate to work with some very good folk. Steve
  20. Artisan Still Design
    I know a few, not in your state/area unfortunately. the worst of the restrictions seem to be enforced by the state, so as local as possible is where you want your info from. Steve
  21. Artisan Still Design
    you have a very wide flat bottom, you could just jacket the bottom, insulate the sides. copper is a good conductor, so you should be able to push enough heat into it that way. an internal steam coil would be easy and efficient method, but clean up from a bourbon mash would be a pain. then again steam injection is super simple, would require the least modification, and can be manipulated to agitate as well.
  22. Artisan Still Design
    I haven't done any potato processing equipment as yet, but you'll want to cook them first before breaking them down. steam without the addition of any more water is your best bet, as there is dvery little starch and a lot of water in potatoes already. I visited a Shochu distillery in Hawaii where he steam cooked sweet potatoes on a palate, then ran then through a grinder. he was using Koji, but in your case Liquid enzymes would be best.
  23. Artisan Still Design
    there were quite a few disappointed folks at the ADI conference this spring, who would have loved to take home our still we had on display. we decided to build another for stock, which has just been finished up. drop me, or your closest ASD Rep a line and we can get you set up with this still.
  24. Artisan Still Design
    open flame distillation is very common in the industry, not sure how. We've been asked many times to build systems with direct flame heat, we've had to turn down a few projects because we just wont go there.
  25. Artisan Still Design
    I wish Jeff a speedy recovery. you can try and design safety into a system and it can still all be undone in a moment if lapsed attention. get better and don't let this be the end of the dream.
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