fldme
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Everything posted by fldme
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Yes, I am 100 percent positive this is how a couple big distillers make their yeast mash. I learned it from down there. It is a very traditional process and yeilds postive results. Now BT soured an entire mash that way, I do not know the whole scoop, but I imagine they killed the lactic in it some how before thay yeasted it, maybe not.
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Choke cherries are poisonous I think.
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You need a hammermill. You can produce rye and malt flour and fine ground corn meal all in the same mill. You can even use the same screen and vary the rate of grain fed into the mill.
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Red Star red ethanol yeast cannot be beat
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plate and frame with carbon plates. Best way to go.
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you should not tell a difference
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Depends on your business model. In this country, good luck finding employees. They can make more money not working.
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Talk to Vendome in KY. They have something that may work.
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use real fruit. more work but better products.
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What you are calling sweet corn has never to my knowledge ever been used in commercial distilling. Feed corn that you would normally get from say a feed store or just bin run from a local farmer would be the same corn used by every distiller that uses corn to make whiskey. You want clean, dry, corn with a good test weight.
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And even at a lower proof, there is still way more craft that goes into MM than into 95 percent of the mirco distilleries.
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if you did your job mahing and keep it stiired till it is almost ready to boil, you are fine. the old timers did exactly that.
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A couple of big bourbon distillers use a sour yeast mash. Most innoculate with a know strain of lactic acid bacteria. But in the past it was simply left to sour over night. Then heated to kill the bateria, cooled, then yeast added. Makes for fruitier flavors in the distillate I have found.
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To make a proper tasting bourbon, on a pot or a continuous setup you need to distill on the grain. Plus, you never would be able to get it to lauter if you tried. And if you say skimmed the grain off before distilling, you would throw a lot of booze away. There are oils in those grains you want for flavor too.
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There are some pt still I have seen operated under vacuum as well as columns made for gns under vaccum. I could see trying whiskey or gin in one on a pot. They are not good for operations that use thinset to sour mashes as the heat in a vacuum still is not high enough to kill off any bacteria that may have been present in the fermenter. In these instances, they use partially concentrated stillage from the dryhouse.
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The way thse sytems operate, if they are designed right, the head and tails are vented off or are lost in the doubler. There are more congeners what some would call heads and tails left in a product of a column, but that is the beauty of it. That is why it will make such a good product. I am told many a Scottish malt distillers hve looked down on the boys in KY using columns, that is until they found out how they run their columns.
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If you were to age at the right proof, in the right barrels, there is no reason to not be able to turn out as good or even a better product than a pot. And not all continuous setups are automated. They do not have to be. In fact, I am told that until wild turkey built their new plant, the column was operated by a guy stting in a chair beside it feeling the vibrations of it and adjusting it by the way it felt. If that is not craft, than I do not know what is.
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All a matter of opinion. In my opinion, a beer still and doubler leave more flavor in the white dog, therfore more flavor in the end product. Are you of the mindset that there is no "craft" in making whiskey on a continuous still?
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I think within the next few years you will see a lot more continuous still in small distilleries. If you make bourbon they make a better product than a pot, and are way more cost efective than pots. There are several in place now, and several are being constructed. They are general cheaper than pots as well.
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A lot of ethanol plants use wet milling, which is what the under water deal was about. In a small distillery and it is used in all the big distilleries I know of, hammer milling, mainly through a 10/64 screen is used. It is fast, does not heat the grain, can be coupled to augers and are faily inexpensive and almost maintenance free. What was the name of the Seagram's book you read?
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You could use plastic, but ground it.
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Does anyone know who makes this bottle rinser?
fldme replied to mendodistilling's topic in Equipment
MAC manufacturing more than likely built that. They make most of the barrel handling stuf for the large distilleries and do some bottling equipment as well. Google them, I think they are right outside of Bardstown, KY.