Jump to content

FijiSpirits

Members
  • Content Count

    104
  • Joined

  • Last visited

  • Days Won

    6

FijiSpirits last won the day on January 11

FijiSpirits had the most liked content!

Community Reputation

8 Neutral

About FijiSpirits

  • Rank
    Active Contributor

Recent Profile Visitors

1,142 profile views
  1. I’ve run a blended rectification column with some success (procaps. Perf plates, copper mesh in one 4” column) but not as a continuous. Maybe I can help fill in some knowledge for you?
  2. The Distillery Company in Fiji is currently looking for a head distiller. They have a great facility and wonderful staff and are looking to expand. Might be a great fit. Work permits are relatively easy to come by. Check out their website for contact details.
  3. Based on my observations you would need either a return pump that could run dry Or have adjustable metering as return condensate can vary a great deal in two column system. How are you guys solving this Paul?
  4. I used to produce a liquor for a company that never had a clue how to test for proof. I just did a proof obscuration with a simple glass distillation kit, then used the specific gravity to determine proof with a pycnometer and a milligram scale. the TTB has a really great video on how it’s done step by step.
  5. With the rice and angel, I beleive that preliminary results in western distilling show that using hot water in the mixing process seems to help with fermentation speed and conversion rate. This may be due to reduction of bacteria and a partial breakdown of starch. as for raw sugar, it too is filled with bacteria. The higher the molasses content the worse it gets. There is a pretty narrow pathway to dealing with it without using hot water. currently I don’t have a facility to do research at so im a bit hobbled there, but I’d love to work with someone interested in either o
  6. Two things. first, the Chinese company Angel yeast has developed several distillers yeasts that do not require cooking of grain to get decent conversion of the starch to sugars. This could reduce energy and time costs and potentially help out a lot. Some work in this area towards refining and expanding flavor profiles could be awesome. second, I’ve worked with raw sugar for 7-8 years by necessity. It’s cheap here and energy costs are ridiculous so sugar or molasses has always been obvious choices. I’ve managed to come up with some Pretty good techniques to create some
  7. You haven’t tried my vodka!! Spent 7 years getting it to go neutral. At least with Fiji cane sugar. now I have at least three ways to make it.
  8. TTB did a rule change recently that removed the requirement for vodka to be without distinctive character, aroma taste or color and amending the rules. why isn’t this all over the news and why have I not seen this discussed anywhere other than artisan spirits magazine summer 2020? are we on the cusp of full flavored vodkas? What does that mean for labeling? here is the full text of the pertinent part of the federal register https://www.govinfo.gov/content/pkg/FR-2020-04-02/pdf/2020-05939.pdf 10. Standard of Identity for Vodka In Notice No. 176, TTB pr
  9. I’ve always used GFI protection for the elements with a good ground/earth to the electrical supply box. secondly I will run a dedicated earth wire ONLY for the still body itself. I’ve had issues with stray voltage (even with gfi) in the past which is why I do this now. as for collection container I use no grounding/earthing of any kind. I kinda feel that a distillery production floor is just not a place where static can be formed easily. You are always either touching the floor or something that is grounded anyway. I will try to keep switches and spark creating
  10. I’ll second this. Really no reason to have one every plate. they do look cool tho and it does give one a sense of connection to the workings and helps train the new guy. Once you know the still tho, you almost never need the majority of them.
  11. I’m a bit confused by what it does. It kinda looks like a hydrogenator or shear mixer. does it heat the spirit? Is feed rate adjustable? where does the wood go? do I have to filter afterwards? have you tried spirit that has gone thru this process? If so what type of spirit and what was the effect?
  12. I forgot to mention that having a clean fermenter is also key. Clean everything that touches the wash. EVERYTHING. Rinse off any cleaning chemicals with sterile water. airlocked fermenters are easier to use than open or semi open types. Open or semi open seem a lot less tolerant to delays in distillation after finishing, thus timing of the ferment with distillation is important. im even hesitant to let a ferment sit in a vapor locked fermenter very long. Those flavors seem to change the longer it sits.
  13. If you are mixing sugar and nutrients and have to adjust UPWARD before pitching yeast, then something is weird. Plain water will usually be around 7.5 and adding plain raw sugar shouldn’t change it much. Dap and fermaid won’t effect it much either. maybe you need a second or third way to measure PH. your instrument may be off. what gravity is it stalling at? What is the ph at stall? How many liters are your ferments? i don’t use a typical recipe. The guidelines I mention above will shape your recipe for your circumstances. You will have the best results wh
×
×
  • Create New...