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fldme

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Everything posted by fldme

  1. fldme
    Exactly what Mr. Clocher said. Science is still trying to figure out tradition. Some thins in Distilling simply cannot be explained by science. One I have tried to figure out is why two bourbon fermenters set exactly the same way and time, one will have pockets of corn oil in it and one will not. And usually the one with oil makes the best whiskey. No rhyme or reason to it.
  2. fldme
    This is one reason to run a sour mash. Use stillage to ferment around 4 ph. It will just about make your mash bullet proof.
  3. fldme
    You need to put some sort of alcohol in them or dry them out then resoak. Everybody now is rinsing with water and the weak alcohol left in the barrel over a few month will turn to vinegar.
  4. fldme
    This is all in the art of Distilling. In my experience, running it through the column plates closed, pre condenser water on, produces a more flavorful, richer product than Distilling twice in a plain pot still. This goes for all spirits. You will have to load it up and get it running, make a good heads and tails cut and see for yourself, that is the heart in it. Using your senses, mainly smell and sight to judge how fast you run the still, how much precondensor water to use, when to cut it, etc. remember, in double distillation think like this, you are making a less flavorful spirit because you are so far removed from your mash. This is also why continuos distillation can be used to make a more flavorful spirit than a pot will.
  5. fldme
    Wrong link, but the answer in my opinion the more the better. Now if using box yeast this could get expensive. If using a jug yeast or a commercial dry strain cultivated in a Dona tank so you do not have to buy new yeast all of the time, then you could add as much as you want. In that case use about use twenty percent of your fermenter capacity of the Dona yeast. It will po right off. Just be sure to use a good clean yeast, this is normally accomplished by adding hops to your yeast mash, either by boiling or adding extract. This keeps lacto out. A lot of the old timers added soy meal to feed their yeast and sulphur in addition to the hops.
  6. fldme
    Bottom temp does not matter, let it go to whatever it is outside, then they turn the heat back on. As long as it gets the heat cool cycle. I guess if you wanted to never bottom out below 65, monitor inside barrel temp and adjust heat to kick off when that bottom is reached. Of course all the big guys use steam that I know of, but one could use an xp heater of some sort.
  7. fldme
    I am told Hank is out of the picture now.
  8. fldme
    One distillation from a good fruit wine or mash is the best for flavor. If you have a column.
  9. fldme
    Most large distillers in cold climes cycle temps during the winter or at least keep the temp above 65 degrees. Even a few in KY do as well. Buffalo Trace is one. Well worth it in my experience.
  10. fldme
    And popcorn sutton is not too much of a David. Call vendome and see how many pot stills they have on order.
  11. fldme
    This bothers me not one bit. Brown Forman got as big as they are on account of good product, hard work, and good marketing. Why should they take this laying down? Goliath vs David, please. There is more craft in JD than ever will be in most craft distilleries.
  12. fldme
    Should make no difference as long as they are sealed.
  13. fldme
    Beer gallonage in the American distilling industry or the big boys as some call it, is a term used to say how many gallons of water and stillage to a bushel of grain. I did the calculation based on 53 pounds as a bushel. Even though a bushel of malt is 35, it is counted as 53. This does not take into consideration the variation of pounds to the bushel of grain. For instance good corn is 53 or 52 pounds to the bushel. Real good corn in a good year is 60 pounds to a bushel. So with that said, you are running roughly a 27.6 gallon beer. So you should be running off the top of my head about 12-14 percent mash. Which is thick, but will work in a pot still real good. On a continuous, you would be over 160 proof easy. I use terms that are industry standard or the big distillers, they have it right, and I feel small distillers should take everything they do into consideration. After all, the KY bourbon industry has been around a long time, so they must be doing something right.
  14. fldme
    Viscoferm by novozymes is the best I have seen. Needs calcium to work right though.
  15. fldme
    I would expect that with say 30 gallon beer, but not 60. You are figuring 60 gallons of liquid to a bushel of grain. With malt counted as 53 pounds to the bushel instead of 35?
  16. fldme
    Yeast ale will add good flavor to corn based whiskey, not so much rye. A good strong yeast like red star whiskey, ethanol red , etc.
  17. fldme
    When I say ferment it hot, I mean 90 degrees. Rye does better at that temp.
  18. fldme
    Concentrate is not going to give the same taste. Lots of the sugars are caremelized. This will carry over.
  19. fldme
    What is your beer gallonage.
  20. fldme
    Rye ferments better hot. And if I read right it started fermenting by itself. If left long enough, rye will catch wild yeast and do that. No need for long hold times.
  21. fldme
    You must have never got it to ferment right. Good rye will ferment completely in 48 hours. Do this. Take you temp to 120 and hold it while you add fist your malt, then add the rye. Grind it into flour. Use a good beta glucanase. After you get the grain in, hold 120 15 mins. Then start raising your temp. Take it to 145 and hold it for 15 mins. Do not worry about checking it with iodine. At this point if your grain was good you want to have about 17 to 18 Brix. Drop it to about 90 or 95 degrees. Add water or backset preferably good fresh backset, to thin it down to about 12 Brix. Ph of around 4. If you used water, use citric acid to adjust ph. Use a good strong yeast and plenty of it. Aerate it for say an hour after you add the yeast. This will make a good rye.
  22. fldme
    When I say beer, I mean distillers beer. This is the tradional term for fermented mash with solids. In my experience, double true pot distillation leafs to a lighter less flavorful product than running the same beer through a hydrid still one time.
  23. fldme
    OK, a hybrid pot still is a pot with a column on top or on the side of it. They are designed to make product in a single pass. On a pot still with no column, 2 runs is a must. Now if you are going to do a striping run and then a doubling run on a hybrid still, I would reccomend using a weak beer. Nothing more than a 60 gallon beer. Which in my opinion is a major waste of time and resources. Run, say a 30 gallon beer through a hybrid and get good flavor and put it in a barrel and wait.
  24. fldme
    Unless you are running a 1000 gallon pot, a let's say bourbon run, single pass should take no longer than three hours. Unless you are running over 120 proof.
  25. fldme
    Bentonite is your friend
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