Sorghumrunner

I think that you will need to approach your still as an atmospheric process vessel, i.e. under 15psi operating pressure. Here in NC the state wants to inspect your boiler up to the point of the first operating valve. Ours is right on top of the boiler. They had no interest in our still kettle. There is a requirement for inspecting steam jackets larger than a certain size, something like 5 cubic feet? MUCH larger than our jacket. There is a good bit of info on state requirements for boilers and pressure vessels, not a difficult search on the web. Our Dept of Labor - Boiler Safety office was very helpful to me when I was building last year. I did find out after installing our compressed air tank that it required inspection, but that wasn't a big deal and he just wanted to be sure there was an appropriately sized safety relief valve. Both of our stills were manufactured without being ASME stamped. good luck

Does this change anything? I thought that still the only Anton Paar that was fully approved was the $24K model.

Strong Spirits in Kentucky?

Also Dan at Farmboy Brewery. They are near us and have a simple, but effective setup. www.farmboybrewery.com

Did you get this sorted out? I'm trying to figure out the same thing. if I do 4 stripping runs, yielding 25 PG each, then combine them for a 100 PG spirit run, what's the best way to account for this in daily records? And then, I'm trying to figure out how to account for losses in distilling, if I distill my wash down till I'm getting 15% ABV out, and dump the wash, how do I account for the lost alcohol?

I believe that he is doing an acid titration for total acid, and then heating the wine to dispel volatile acids, and doing a second titration. The smell is more of a vinegar smell, but it's so strong at the outset that it reminds me of ammonia. The wines have been sulfated to 100ppm at fermentation, I believe. I do not have numbers on free and total sulfite.

We do not, and were trying to decide on the best place for one. Would this be just after the condenser before the parrot? is a vertical open pipe sufficient?

I'm working on my third batch of wines from our partner winery. I keep getting a strong vinegar/ammonia odor/vapor for much of the run. We've been testing acidity, and it seems to be alright. Right now we are making high proof brandy to blend for fortified wines, for this we're using a scuppernong wine. I've done a full set of stripping and then a spirits run, but even my hearts cut had some hint of this odor. Here is the #'s from the most recent batch: TA (Total Titratable Acidity) is 0.750 gm/100cc. minus Volatile Acidity of .015, leaves 0.735 gm/100cc. It's too late to do much about the wines from last year's harvest, but we're working to identify the issue and correct for next season. Frustrating.

Thanks Panoscape. The check valve is a ball type, and is set for about .5psi, which may just be too sensitive for this setup. We load about 100 gallons in our still, and 15 gallons in the thumper. Works out to 5-8" of water column in the thumper. .5 psi should be about 13.8" WC. I think adding a pressure vacuum gauge would be helpful, just need one that is sensitive enough.

We've begun production with our self build 100 gallon steam heated potstill with thumper. I'm having some issues of pulling a vacuum which opens the vacuum check valve, which is causing surges. I was hoping someone may be able to offer some ideas of what the source of this problem is. Improper sizing of condensers, venting, too much steam to the pot? Contact me off-list if you are so inclined... chris@devilsdistillery.com

Thanks, Mendo. Though I was readings his article which recommends argon or co2 over nitrogen: http://morewinemaking.com/public/pdf/inertgas.pdf Seems reasonable at because nitrogen is lighter than air it could easily leak out of an IBC tote fermenter. And, since we're blanketing mash here, it wouldn't matter much to me if there was some absorption of co2 into the mash. Our primary product is fortified wine, so we will need to do some blanketing of those tanks and especially our oak barrels.

would CO2 also be appropriate for this?

Is GRAS a list kept somewhere? I don't see why native botanicals in general wouldnt be allowed. Also, I've read conflicting reports about the use of Sweetflag (calamus) in bitters, amaro and vermouth. Is it currently allowed for use in any of these products?

Troy and Sons. I thought they were using a dent corn though? Theirs is grown by a buddy of mine. I thought they were using Bloody Butcher.

I believe it's pretty common to do open fermenting for most mashes. That being said, if you wanted to put an airlock on the tote, you can remove the 2" bung, get a 2"mpt thread to PVC slip fitting, and from your local brewing/winemaking store get a drilled bung and airlock to put in the 2" slip fitting. I think that you could ferment 100 gallons, but you wouldn't want to store a fermented mash with that much airspace for any time.

whoa, that was creepy...

Charles, that is awesome. thanks!

We're using reconditioned IBC's, with new bottles. I think I paid about $150 each for them. They work well, certainly aren't perfect for fermentation, but the price makes it worth the difficulty. Seems like food grade acid would not pose a problem for later uses, as long as there isn't a strong residual smell. Clean them out with a caustic and sanitize before use...

Charles, or anyone who may know. How do the yeast or your fermentation benefit from the addition of the aldehydes? Is it just nutrient to them?

This is our first batch, but the juice is about 14 brix, so I'd expect 6-7%

Maybe that's just a sensitive subject? In my ..ahem.. home work, I had used carmelized sugar in the aging vessel for my Sorghum spirits, turned out nice. But as I'm refining my processes, I hope to be able to have the flavors carry through from the fermentation and distillation, to not need to add sugar or coloring. I was able to taste some rum at Solomon Tournour last summer, it was amazing and really held the essence of the sugar cane, without any additives. If only I could buy a bottle...

I just talked to Magrabar and they're sending me out some samples. Mentioned that you had recommended them. Are you doing a certified organic spirit, or did you just choose to use their organic product?

So, with the new laws in Colorado, is anybody gonna be producing a Bhang Liqeuer?

Creeping cap, you mean foaming? Running my numbers, it's looking like using the AJC will actually lower my cost per proof gallon, maybe not as much as sugar though. I would assume that I'd have a finer product from an all apple (juice+concentrate) mash than an apple and sugar mash.

Well, I believe they have their own, but they've given me the option to get it unpasteurized. I've got to drive it home a couple hours, but can pitch yeast soon after picking it up. So if it doesn't seem like a problem, I'd rather get it unpasteurized. Is it common practice to use apple juice concentrate or just sugar to bring up the brix? We are just simple potstillers, no column.