stillwagon

I am pretty sure that you should get that from the company that makes the extract you are using. If you make your own extract none is needed.

I wouldn't use sodium hydroxide either. Calcium hydroxide is what I had recommended.

Calcium hydroxide is more reactive and will raise pH more effectively. Buffer with calcium carbonate in the start of fermentation and dose again 1/2 way through fermentation. My pH doesn't crash anymore like that. Calcium hydroxide is very reactive so use it sparingly.

Hi there,

What is the cost? Shipping cost? I am currently paying about $.55 a pound for cane sugar delivered to my location in Charleston Oregon.

Thanks,

Rick Stillwagon

He also describes settling and siphoning. Adjustment of the pH causes the solids to precipitate. Then it could be separated. It would require a very strong pump or a vessel that could be tapped above the precipitate. I don't worry about the clarification because we use a high grade of molasses. 

Good luck

You should read Raphael Arroyo's patent for heavy rum production. He described in great detail the clarification process.

We use a baking/cooking grade of blackstrap molasses and do not clarify.

Spices vary greatly from batch to batch. I infuse each separately, usually a few pounds of each in over proof spirit. Then I have an extract that I can blend to meet my desired flavor profile.

Hi Chad,

I am putting together a small scale spent wash recycling system right now. Once that is complete and running, then I can apply for some grants to complete the full scale prototype. Then we will make it available commercially. Then that system will recycle all of our waste streams onsite. Solid, liquid, CO2, the works.

Let me know if you have any questions or would like to get involved,

Rick Stillwagon

I start at 20 - 22 brix, buffer pH with calcium and keep it at about 5, use plenty of nutrients, keep it 80f or warmer, and never get a stuck fermentation. I do about 500 gallons of wash a week for the last 4 years. So, I would look at it from the beginning: what is your water chemistry? What exactly is your feedstock? How are you adjusting, monitoring, and maintaining pH? What are you using for nutrients? Fermentation temp? Normal finished gravity?

Cost of doing business...

https://www.alphalabs.co.uk/research-reagents/294-64304

http://www.formedium.com/us/products/schizosaccharomyces-pombe.html?___store=us

https://www.genscript.com/gene/284812/schizosaccharomyces-pombe-972h-/kegg

If the pH crashed you can raise it with calcium hydroxide, but you will probably need to repitch.

What is the pH now?

I macerate all spices individually in 140 proof or higher. Then blend to achieve my flavor profile. 

Fellow Distiller of Fine Spirits,

• Are you interested in sustainable business practices? 

• Would you recycle all of your waste byproducts onsite or nearby if it was possible? 

• Do you want to reduce or eliminate your sewer and solid waste disposal costs?

Spent distillery wash, organic solids, spent grains and fruit, CO2, waste heat, cardboard, paper, etc. can be recycled and reused to produce useful products like: water, vegetable produce, soil amendments, and more.

I have been working on a system to recycle all of the major byproducts of my distillery.  I am now ready to build the prototype system.  I want to get more distilleries that are interested in sustainable industry to get involved.  There are about 1,300 distilleries in the US right now.  We have about 80 here in Oregon.

We have an opportunity to set the standard on sustainability.  Because of the type of byproducts we produce, it is relatively simple to recycle virtually all of it.  Traditional waste disposal is getting more complicated and expensive all the time. Sewage rates are going up, solid waste disposal rates are increasing, and there is concern over CO2 emissions.  We can mitigate all of these onsite reducing our costs, producing other products, increasing our community presence and reputation by doing something good for the environment.

Those of you that get involved as a minor partner and help either physically or financially, will have the use of the research, system design and operation for your own use at your distillery. The major partners will retain the commercial rights to the system. The prototype system will be operated in partnership with local universities and other sustainability industry professionals.  We are seeking grants through other federal, state, and private organizations such as the SBIR program.  Should these come through, this offer will be discontinued and those presently onboard will retain the original rights as described.

Let me know if you are interested and would like to learn more.

My fellow Distillers of fine spirits,

You may or may not have contemplated the potential for the byproducts generated by our industry.  Spent wash, CO2, compostable solids, and waste heat are all usable in the generation of other products.

We are building a system that will take these byproducts and create a variety of other products: water, spices, botanicals, produce, freshwater fish, garden soil amendments and more.

This system will virtually eliminate wastewater effluent, majority of solid wastes, and CO2 emissions.  This means a serious reduction in waste liability and a cost reduction and increase in revenue generation.

Our prototype system is under construction now and hopefully with the assistance of other interested parties will be available to learn about more.

I am looking for a number of interested industry partners to complete the development of this system.  Upon completion each partner will have full access to the research, design, and operation for their own use.  The rest of the industry will of course have to purchase this system at a considerably higher cost.

If you are interested let me know, and we can discuss this opportunity further.

Thank you for your time,

My wife says I am... But no, my fermentations are as they should be. The temperature helps the yeast create the esters that we find desirable.

I understand. In order to get an accurate proof, it has to be distilled to measure the amount of alcohol in the product. If you do not have a lab grade distillation apparatus, you will need to send it to a lab like Enartis Vinquiry for analysis.

I send my products to a lab for proof testing by distillation.

I do molasses/sugar fermentations using Fermaid yeast supplements, DAP, and a calcium Buffer against pH crashing.  I do a second supplement/DAP/calcium/molasses/sugar/water addition at 1/3 sugar depletion of the original start. My fermentations will finish in 3-4 days at 90f, 4-5 days at 80f.  You really shouldn't need or want to aerate after fermentation begins as oxygen introduced will reduce your yield because the yeast will use that for other efforts than ethanol production. I would be curious as to what the pH is now, and the quality of the supplements as a sugar wash is nutrient poor.

I make deep cuts on the heads, and cut tails early, so when I notice more of a bite it is usually from running a little too fast.  Slower runs seem to come out smoother regardless of where I make my cuts. 

Hmmm. I wonder what you are doing at fermentation.  What are you fermenting? Molasses, what grade? Panela? Cane sugar? What temps are you fermenting at? Do you use nutrients?  These all have an effect on flavor.  Lower grades of molasses can give bitter off flavors.  Do you strip first or do a single run?  How much are you collecting for heads?

My rum is sweet and with a slight fruit finish.  I cut the heads deep, and the tails very early to keep it very clean, so to me your cuts sound about right for the tails.