Shindig
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Everything posted by Shindig
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This is from Lallemand for a light rum using hightest molasses * Recommend: Yeast Distilamax SR Nutrients: Distilavite GN (You may need a little DAP) Target final alcohol Start at 10% Fermentation Temperature 33°C pH should not be a problem should start between 5.0 to 5.5 and decrease over fermentation to about 4.8. Buffering is a little lower in the High test so watch it and worry if it goes below 4.0
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PH seems low to start. maybe try 5- 5.5 What yeast and nutrients are you using? What temp are you holding at?
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We are looking for something much larger than 250 liters. Keep us posted on the 1000 liter set up!
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Are you selling the 1000 liter istripper yet?
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Sounds good to me! The one thing that is real hard is to learn at a reasonable cost. Some classes are more than $1,000 a day!! wow :0
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Why do some fermentation tanks come with a motor/agitator ? What is it used for? I have been on several distillery tours and never saw a ferm tank with one but I see them for sale here and there.
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-Mash- Are you still in operation?
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Anyone in MI or NMI looking to start something? PM me.
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Hello from Three Oaks (Southwest Michigan)
Shindig replied to ryankf's topic in Welcome & Introduce Yourself
Welcome Ryan! Would love to pick your brain ! haha -
Aloha, from unusually grey skyed Hawaii.
Shindig replied to slakin's topic in Welcome & Introduce Yourself
Well Hello! I think I have been following you all on FaceBook…. Very exciting stuff!! Especially from a guy freezing his buns off in North Michigan….Brrrrrrr -
5 gallon bourbon barrels for sale
Shindig replied to great lakes's topic in Marketplace Archive [Closed]
How many 15gal barrels will you have? How long was the bourbon in them? -
Boognish What didn't you like about it?
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I have heard that adding air to rum fermentation is a GOOD thing for the first 24 hrs or so….
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Has anyone used WhiteLabs WLP720- sweet mead yeast for rum?
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Can anyone breakdown the pricing for Michigan? I need the info for the business plan. Example: -bottle--$1 label---$.25 cork---$ .15 capsule-- $.04 juice-- $3 total = $4.44 If the bottle sells on the shelf for $30( through a distributor) what is the breakdown of taxes, distributor fee, and the NET profit?
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Rocky Mtn is all out too.
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So Kelvin Cooperage says they are OUT of used bourbon barrels for ALL of 2014! Wow this is getting crazy Does anyone else have a connection for good used bourbon barrels?
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Any hints on what percentage you would need to make the flavor come through and not be overwhelmed by the other grains (corn/rye)? 5%? 30%?
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Has anyone used specialty malts (carmel/chocolate etc..) as part of their mash bill? I am wondering how that changes the flavor of the end product. I know they are used in beer all the time but do not know if the flavor will carry over in distilling.
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Are you still selling used wine/port barrels?
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Unofficial Pre-Launch Unveiling of ASD's New Series 2 Stills
Shindig replied to Artisan Still Design's topic in Equipment
"She's a beaut Clark"! Haha Very nice. Price range worked out yet? -
Does anyone aerate after pitching the yeast?
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David- THANK YOU!! Great info
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HEWN- you stated 2 pounds molasses to 1 gallon of water for ratio. Do you toss it all in the mash cooker to heat and dilute ? If so what temp do you take it to and for how long? After that I have heard you pitch the yeast and nutrients then place in the ferm tank. For the first 48hrs it needs to be aerated ? oxygen or just air?
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Does anyone know of a USA company that makes the metal type/looking adhesive tags that some people are using on the front of their bottles ? I see china companies on alibaba that do it but can't find anything in the USA.