Valerii_Fedorov

Chefedgardo,What hourly capacity do you need? As for static method of treatment of either vodka or rum, it is obsolete method, and as a rule is applying in wine treatment for instance for white vermouth and so on. It is not convenient from technological point of view. For vodka are applying special charcoals and carbons by dynamic method, in flow.

What hourly capacity do you need? And what airport is closest to your distillery?

What are tasks for the active carbon have to be, Chefedgardo?

Hi, kckadi Sorry for late my response. I am looking for ways to demonstrate our patented technologies directly at US distilleries. If i find out the possibility to visit US to show it and explain directly at workouts, courses and so on. But at the moment i have not any invitations from your companies. By the way, these technologies are applying a lot of well-known manufacturers in 40 countries of the world. My email is valeriy_dnepr@list.ru. If you give me via email some information as for hourly capacity you need i will give you all interesting for you information, but for me, naturally will be more effective to demonstate how organoleptic properties of different hard alcohol drinks are changed (improve, of course) to a number of distilleries at one time.

kckadi, You are applying obsolete static method of carbon treatment, dynamic method of carbon and charcoal treatment. Moreover it is not just simple charcoal, these are special kinds of charcoal, carbon and other kinds sorbents. Dynamic method much more convinient and technological. The method is much more controllable and allow changing flow rates obtain vodka with different organoleptic properties. There are technological decision in order to exclude rise of acet aldehyde when you are operating periodically.

Sweet, yes i suppose that what kind of problems you have here it is difficult to say at once. In generally for right result as for organoleptic properties of distilled spirit are responsible both quality of grain, grain preservatives, processes of fermentation and distillation itself. Naturally, to denote and describe the reasons you want to exlude in order to get rid of negative results in organoleptic properties of the spirits, for sure, i think it is not possible. There are description of organic compounds that indeed are responsible for bitter, burning, harsh tastes, but what concretely you have to correct to improve organoleptic properties it is possible to solve the task just on place.

SweetT14, do you have possibility to chromotograph this your spirit? The most plausible reason of such burning taste is presense of such organic compounds as acrolein, croton aldehyde. diacetyl and terpens. So, if you give me this chromotogram, i am able to analize it.

We elaborated special treatment of beverages on the base of fresh fruit and grain distillates in flow by dinamic method. So, it is possible considerably improve organoleptic properties of the drinks. Bevereges do not lost its spicific features but are becoming more balanced, noble, smooth in taste and aroma, all defects of spirit are removing. By the way, the method is suit also for matured spirits. We installed a number of the installations in Europe at some big different kinds fruit and wine brandy manufacturers. As for capacity of the technologies here to be able to treat 600-15 000 LPH of the drinks.The system is very serviceable and allow to obtain different by conception drinks out of one spirits. As for applying choped apples for smooth harsh taste i think it is very original idea. But i suppose it is not convinient to implement it in industrial conditions. You should to thoroughly filtrate the drink and stabilize it. More over from choped apples the beverage get different unwanted nonorganic and organic salts, at first place salts of iron which will be considerably destabilize the drink.

Yes, it is possible too, Artisan Still Design. But if vodka is pure, unflavored one, sometimes there are some defects in the spirits such as, for instance, smell of either vitamin C (ascorbic acid) or vitamin B. These defects are the results of either unproper grain preservatives or ferments. Sometimes the smell of ascorbic acid succeeded to transform in other kind of flower smell.

At my opinion you should to taste another Grey Goose vodka out of other party of the vodka and compare these vodkas by smell and taste. I have tasted the vodka when on last week of December i am working by invitation of one of big ukranian brandy manufacturer to design technology for their new grape vodka. All degustators who tasted Grey Goose among other vodka samlples did not reveal any blueberry notes neither in smell nor in taste. Moreover we feel some kind of paper tone that is one of spirit defects and often is caused by filtration through law quality filter cardboards as a main but not last reason. I met, for instance last time in Romania, with cases when at one bottle line are bottling different kind of vodka and sweet liquors and taste and aroma of pure vodka depend on how thoroughly the bottling line was washed. By the way, there are special technologies that allow to influence upon taste and smell of vodka without adding any ingridients. For instance vodka gain special sweetness due to acetals and semiacetals and so on, even light fruit or grape notes in tastes. But as i know they do not use these technologies. As for citric acid and sugar syrop. It is unlikely give directly bluebery aroma and taste.

Actually there are a lot of kinds of charcoal filters. Theirs use depend on what beverage you filtrate and what purpose of the filtration (or processing)?

Case is nominal box in 9 liters

Sugar syrop, of course

Mini capsules of the kind:

Mini capsules of the kind:

There are different kinds of filtration: depth and surface (membrane). For filtration of liquids need to apply hydrofilic filter material in these both kinds.

What is allowed limit of SO 2 in american wine?

I am making vodka from grape and supplying the technologies to treat water-grape spirit mixture to produce these vodkas. It is interesting that in the case it is possible to produce different by conception and philosofy vodkas. Ones are more neutral by taste and smell others are more bright and strong. From the 21 of the October I am going to test processing grape vodka at one of ukranian big brandy producer. Indeed there in the world are vodkas from grape that declare itselt as a vodka but not as rakia, loza,white cognak,tsuika,palinka and so on. We are be able to make neutral grape vodka out of grape distillates of various strenght. It is pity that right now have not possibility to show and test the technologies at american companies, though i am installing one of them at one US company, but i need partner in US in order to he could to show them, but it is other issue.

I think, it is salt of the acid: potassium bitartrate.

Thank you, Roger. Of course, sometimes my mistakes in English are quite ridiculous.

I suppose, here are two different by nature phenomena. The first one, when in clear distillate are oils as a products of the distillation, which are dissoluting when content of alcohol is increasing and are visible in spirit when content of ethanol is decreasing. For instance, 80 PROOF visible "oils", 86 PROOF-fully dissoluted ones and spirit is transparent. But when we aging the spirit in barel, here take place flocculation and opalescence on the base of proteins, other organic compounds and some wood extractives. Of course, in the case of chilling it is possible remove by filtration with plates these organic colloidal compounds, as well as organic and nonorganic salts (and other compounds) of calcium, iron, copper. In any case filtration after chilling by plates does not remove the "oils". I think chill filtering does not worsen both taste and smell of whisk(e)y.

Friends, сan you to tell me, are someone working with the manufacturer of filter elements and filter housings: www.ionexfilters.com/en/ What you can say about these filterelements?

After chilling and exposure some time at cold (for instance for wine brandy t=-8-12 C and time is 7-14 day) would be better filtrate by plates through press-filter, but the plates should to be treated by solution of citric acid in order to remove calcium from the cellulose plates. But before the bottling undoubtly better to apply filter elements of cartridge type.

I agree, indeed it could be reaction of polycondensation when from acet aldehyde and one or two molecules of ethanol are formed semiacetals and full acetals. It could be reaction of etherofication with forming esters, such as ethyl acetat and ethyl formiat. Absolutly.

It is rather do not matter of oils, but colloidal stuff and nonorganic cations, such as calcium, iron, copper and so on. That is why chilling and after it some time of standing at this low temperature and then filtering is very important for stability both brandy and whiskey.