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Beach Time

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Beach Time last won the day on December 15 2019

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  1. Paul, I have worked where that engineering had been done and the distillery was declassified. Key items are ventilation air exchanges, LEL alcohol vapor sensors, alarm system triggered if vapor is present or if the ventilation failed. I believe they also had to install a backup power generator to operate these systems in the event of a power failure. Start by working out the details with your local Fire Marshall as they will control what scope of work is acceptable.
  2. I've read that Hendricks uses a cucumber extract they purchase. I'd try infusing these after distillation and after main dilution but before final gauge dilution.
  3. Try the cheap ones. The pleated filters will more likely require a higher pressure to push the liquid through. When I use absolute filters it takes 3-5 Bar of pressure, you can not achieve this with vacuum. I have to polish filter with a pump separately and then later run the bottle filler with a cheap depth filter.
  4. Filtration can turn into a really big rabbit hole and so this is brief and general. there are depth filters (wound or spun fibers) and absolute membranes (like a really fine mesh screen). For bottling I use a 1 micron depth filter, it is high-flow and does not bog-down the filler. When I need a true polish I use a 0.45 micron absolute membrane filter. Only in extreme cases I will use a 0.20 micron absolute membrane and these are very expensive. If you paid less than $100 for that element it is not absolute. If you are truly seeing visible particles, (not haze) then either the filter is dirty on the clean-side, not seated properly with leakage around the element or it is coming post-filter from the bottles fill-spout or?
  5. The issue that is probably biting you is that these exceptions are ground transportation only, (sorry missed that detail earlier obviously you are on an island and thus more dependent on air freight)
  6. Yep, I applied to FedEx over 3 weeks ago to ship and have yet to receive any response which was supposed to be 5-8 business days (a week ago). USPS was 1/2 the price so go with them...
  7. Do what I did, take your shipment to your local post office with a gallon extra for donation to that branch, my packages are on the way... (to family, I'm not selling on-line)
  8. The FDA has approved the WHO formula for production by DSP's. This is a liquid not a gel, so anyone making a gel formula that is not a registered compounding pharmacy is breaking federal law. As for the pricing, I'll let the karma police deal with them after this pandemic is over.
  9. Yes I spoke with a DOT representative who later followed up with an email to thank me for our discussion. They are basically trying to get the word out that the DOT has lifted shipping restrictions (flammable liquid) for hand sanitizer (btw, the USPS is now delivering hand sanitizer which is way cheaper than FedEx).
  10. A culinary boiler is another (probably less desirable) option, these are basically a steam fired water still. If the piping system is properly designed and the boiler chemistry correct, you should be able to get extremely high purity steam off a conventional fire tube (Scotch Marine) boiler. A steam generator like Miura & Clayton will not produce high quality steam, they are very efficient but high carry-over (low quality) is the trade-off. Other boiler designs with low surface area to BTU ratios will not perform as well as the Scotch Marine. Any boiler will spit out low quality steam if the load swings wildly. Separators & filters can help but proper distribution and condensate trapping are key. Another option if you are real paranoid is a super heater, but that is probably over-kill.
  11. Current TTB rules limit cocktails to approved container sizes which vary between 50 ml minion (smallest) to 1750 ml jug handle (largest) bottle. Larger sizes are not allowed at this time.
  12. embrapa is their ag research agency, I'm sure that's where I found that document. https://www.agencia.cnptia.embrapa.br/gestor/cana-de-acucar/arvore/CONTAG01_105_22122006154841.html Short answer is there should be plenty of biomass energy bagasse to fuel a boiler and distill the rum wash produced from said bagasse.
  13. If you research Cachaca production in Brazil you can get that information, it will be on Portuguese. It has been a long time since I came across it, but it had a lot details will look and see if I have a copy to share.
  14. Temperature is the wrong process variable to be controlling via automation. The boiling temperature of the wash changes as the alcohol is depleted. If you can’t afford the expense to control steam flow via a flow meter + pressure + temperature, then you are better off to control manually with a hand valve. Keep control simple. Automating a safety interlock is more important than trying to automate steam flow.
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