Jump to content

natbouman

Members
  • Posts

    62
  • Joined

  • Last visited

Everything posted by natbouman

  1. I'm not exactly sure what the impact of the information would be. Perhaps nothing. It does seem relevant though. At any rate, I just think it's interesting. I mean, oxygenation is a fundamental part of aging right? So, perhaps the mechanism by which the oxygen enters the spirit is different from what has been assumed for ages. How might this information be used? IDK. Perhaps someone who is interested in more rapid oxygenation would be interested in a barrel made with more and narrower staves. Or yes, someone could just remove the bung with greater frequency. Maybe I'll start doing that.
  2. I believe that French oak staves must be made by splitting instead of cutting because French oak is more porous. Splitting allows the wood to break on natural fault lines that result in closed pores. French oak is less dense and contains less tyloses. Does this study mean one should stop using barrels? Clearly no. I think it does help me evaluate the claims of barrel alternatives. Also I’d be curious about the interstave pressure of small barrels. Does it approximate larger barrels—and thus mimics larger barrel o2 transmission or are there substantial differences? Can I slightly loosen hoops to increase o2 intake? idk, maybe it’s not useful info but I like understanding the process better even if I don’t know how to manipulate it practically, yet.
  3. I recently read a new study published in Vine and Wine Open Access Journal . Here's the URL: https://oeno-one.eu/article/view/909/4304 The authors studied the transfer of oxygen through oak and between oak staves in a barrel. They found that whether the oak is wet or dry, there is no--or nearly no--oxygen transfer across the oak . Here is a quote, " "At the end of the measurement period, the dissolved oxygen level is lower than 0.5 mg.L-1. We can consider that oxygen transfer through imbibed oak wood is seriously limited because no oxygen transgresses through this porous material after 45 days." The study goes on to claim that oxygen passes through to the liquid from desorption (the oxygen which is already in the wood itself, but not from the outside of the barrel, leaches in) and oxygen passes between the staves--particularly where the staves are contacting with less pressure (nearer the bilge). Desorption accounts for a previously observed spike in oxygen in the first weeks of aging. I was pretty surprised by this study as I've always heard that the oak itself is permeable to oxygen. Instead, it seems like it's the barrel construction more than the wood which impacts oxygenation. This is a french study, so they used french oak--but I kind of doubt american oak would be substantially different. This study looks pretty legit to me. I read through their methods and I was fairly convinced--though I'm no scientist. I was curious if anyone else found this study convincing. It made me wonder about the claims of barrel alternatives like the "squarrel." If this study is correct, some kind of stave gap would be necessary if you are seeking oxygenation of your spirit.
  4. Thanks, Admiralty. Actually sounds like I'm pretty far off of your results. I've got 520L of pure alcohol aka ~275 proof gallons. If you're getting 300L of OH to then it sounds like I'm overestimating yield.
  5. I tried to come up with a predictive excel sheet for giving me an approximate yield of apple brandy from X kgs of apples using an alembic and double distillation. I started with Charles@AEppelTreow's experience based (gleaned from this forum) expectation of PG of hearts/PG in cider of 80%. Could someone tell me where if I'm substantially wrong here? [This post was edited after a correction from JustAndy] 14,705 kg apples My press efficiency 68% 10,000L cider. ABV of cider = 6.5% STRIPPING RUNS: there is 650L pure OH (alc) or 343.2 PG (proof gallons) in the cider Still has 1000L capacity Recovery of pure OH from each stripping run = 96.5% (3.5% left behind in stillage each run). ((650/10)*96.5%) * 10 = 627.25L OH recovered target abv of low wines = 27% total volume of low wines =2323L SPIRIT RUNS: Assuming the still leaves 3.5% of pure OH behind with each full spirit run I can recover about 605.3 pure OH from my 627.25L pure OH. Assuming I recycle heads and tails in subsequent runs and end up discarding 14% (is this very low?) of the 605.3L as foreshots and heads/tails that don't get recycled. I'm left with 520.5L of OH captured as hearts or 275 PG of hearts. This gives me a PG Hearts/PG cider yield of about 80%.
  6. I haven't heard that apples contain terpenoids.
  7. Linseed oil has a strong odor that can persist for quite a while. I'd be worried about it's affect on aroma or flavor.
  8. The description of the eductors on the company's site said don't go over 140F because you risk steam escaping the liquid. Isn't this a concern in a stripping still?
  9. Ah, the direct fire issue always comes up. Thanks for the advice about 3 phase agitators. Very helpful. As for direct fire. We just had a big barn burn down last year. It was an old timberframe, 3 stories. So hot that the metal roof floated off the top like paper. I had about $8,000 of virgin black cherry wood burn up in that fire. Boards 16" wide. Can't replace that--let alone almost losing my own skin getting the tractor out. So, I'm afraid of fire and explosions. It took a lot of research and experience to convince myself that direct fire could be safe as long as the still was never left unattended.
  10. Getting a direct fire, 250 gallon still from Hoga. Included in the invoice is a 1,000 rpm 3-phase XP agitator for $1,320 USD. We don't have 3 phase so I'd need to get a rotary converter or electronic inverter for an additional cost of $500-600. I like the idea of getting the agitator that Hoga has picked because I'm assuming it works well with their stills. Wondering what people think, if telling Hoga to keep the agitator and go with a single phase unit is a better idea or go with the one they're selling.
  11. So, based on your formula, Southernhighlander. I've got the following: 264 gallon Hoga still 211 gallon actual fill capacity 4 hour run (probably would be longer, but I'll stick with you number) 422 gallons of condensing water flow rate of 1.76 gallons a minute That sound correct?
  12. Looking for a pot still. Direct fire or bain maire. No column. Would prefer about 1000 liter in size with agitator and CIP. All copper. Our ideal setup would be a Charentais alembic.
  13. I would imagine that any distillery where time and labor were in short supply (including a small operation that isn't yet self sustaining) could benefit from a continuous still as long as the still could truly be left unattended.
  14. When you are you lauching a kickstarter, Jim?
  15. The limited distillery license in PA now affords distillers the right to sell and ship directly to customers. Yet, I don't think any distillers are doing this. Can anyone tell me why?
  16. Yes, the thread you proposed would be amazingly useful. I'd post info right now if I had any.
  17. I also doubt that Brett or any other factor is solely responsible, but I thought someone might hag experimented with cultured Brett.
  18. I also doubt that Brett or any other factor is solely responsible, but I thought someone might hag experimented with cultured Brett.
  19. The limited distillery license in Pennsylvania now lets me ship directly to customers. They can buy online from me and I can ship the product out. Great! But USPS, UPS, FedEx won't ship liquor. What can I do?
  20. I have the same question, though I'd imagine that 310g of imperial IPA is much more expensive to produce than 310g of distiller's wash. Hops and boiling have to add a lot to the price.
  21. I am fairly aware of the french techniques for making cider and Calvados. When I make a cider I use wild yeast and it often ages on its lees for six months or more--and it ferments at about 60 degrees (and I do a few more things that puts it more in line with french cidre production). However, I haven't ever hand the horse blanket/farmyard thing. Of course, I'm a world away from Normandy and I'd never be able to produce a Calvados but I was thinking of experimenting with adding cultured Brett. I've never tried newmake Calvados and your description of it makes me all the more curious about trying a cultured Brett.
  22. I just started a topic on this a couple of weeks ago and there is some very useful information in the thread. I've been talking to our local brewery since then and they seem pretty interested--doing the same basic thing as you. To run of Michaelangelo's comment, the buys way more grain than we would but they'd like to buy even more to get better prices on the grain. I haven't yet gotten a quote from them. When I do, I'll post it.
  23. Mostly just curious. However, ciders of Normandy frequently have a "horse blanket" aroma/flavor and a couple other characteristics often associated with Brett. Probably the ciders used to make Calvados don't have much Brett activity, but maybe a little and I thought there might be a chance that some of this transfers over in some form.
×
×
  • Create New...