Pachasius

@Silk City Distillers from what kind of companies do you source your bacterial cultures. Can't seem to find descent priced cultures here in Europe. 

1 hour ago, meerkat said:

If you measure 250 ml at 30°C in a flask calibrated for 20°C the true volume (at 20°C) would be 294.4 ml.  But if you start with 294.4 ml and then make up to the same 294.4 ml after distillation does that introduce any error?  I don't think so.

I was thinking the same. 

If you want to use your hydrometer you can always cool the sample down. 

On 29-8-2017 at 7:55 PM, Silk City Distillers said:

Turn down the air conditioning in your lab?

You can fill the bath with cool water and slightly cool the sample to start.  However, you are correct, the longer you wait the greater the chance the sample temp starts increasing.

Refrigerated baths are very very expensive and you generally wouldn't go to all that trouble here.

 

Wouldn't it also be an option to put all your samples on, lets say, 30 degrees Celsius to measure a volume prior to distillation. And also do the topping up with H20 after distillation at 30 degrees Celsius?

On 2017-5-23 at 3:38 PM, PeteB said:

I think I have finally found the ultimate method of removing solids from my rye mash. Ran a test batch through a belt press at a local winery. Took about 1 hour for 1,000 litres. Usually takes up to 2 days with conventional lauter screen. Solids very dry so my alcohol yield should increase.

Hi Pete, 

Are you going to use the machine pre fermentation or later in the process? 

Do you also know what such a machine would cost in the ballpark?

Cheers,

Pascal

Hi guys,

We were wondering what kind of cleaning agents/chemicals everybody is using to get there filling equipment odour free after filling. We would like to fill vodka after we used the filler for gin or whisky. We want a fast and efficient cleaning solution, does someone has a suggestion?

Cheers,

 Pascal

Thanks for the fast reply!

The hole size is 1.5 mm.

We crack the grains.

We use both malted and unmalted grains in our mash bill at a ratio around 70:30.

We do a beta glucan rest and do a protein rest as well. We don't add extra enzymes.

Hello guys and girls,

I was wondering how you seperate your wheat grains after mashing from your wort? We tried a sieve plate but it kept cloging up and was dead slow. Tried replacing half the malted wheat with malted barley but that wasn't giving us the flavour profile we were looking for. Tried rice hulls but they are quiet expensive over here. Any good ideas exept a liquid solid seperator?

Cheers!

We are also looking for separation options that are affordable, easy to work with and easy to clean. I will be following this thread closely!

Some of you add a base to their low wines or final product to prevent esterification of some molecules in the liquid (which happens in an acidic environment), which should result in a smoother final product.

We started to experiment by adding sodium bicarbonate to our low wines and we noticed some improvements in smoothness in our final product.

Do you guys have some tips on what base to use and how long should you let the low wines rest after adding the base, or would it be best to add the base to your final product?

Cheers!

Thanks for all the feedback guys! We did some tests and filtering at 50% gave us the best results!

Thanks for your reactions! Could someone explain me brief what the theory behind diluting first is?

I'm wondering when is the best time to filter your vodka over activated charcoal? Fresh of the still at high proof, right after dilution to 40% abv with water or a few weeks after dilution?