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kleclerc77 last won the day on July 24

kleclerc77 had the most liked content!

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About kleclerc77

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  1. kleclerc77


    Adirondack has been supplying us with some of the nicest barrels I've ever gotten to work with. 36-42 month air seasoned oak, and extreme attention to detail. https://www.adirondackbarrelcooperage.com/
  2. The production schedule we're on now has me mashing twice a day to fill two fermenters, so for our situation an oversized mash tun would be sweet. Mash twice and clean the still Wednesday, polish Thursday and Friday, strip Monday and Tuesday, and repeat. Everyone's setups are so different it's hard to generalize about equipment needs Also, I love the hot takes @Silk City Distillers ! We are collaborating with a brewery to lauter some single malt wash for us in the coming year because of the horror stories of on-grain single malts. Have you considered doing that with the brewery nex
  3. Oh yeah nah we do all grain in stuff here. No lautering capability so no malt whiskies for us at the moment.
  4. I like our 1:1 mash tun to fermenter size. Keeps things simple. That being said, it would be pretty badass to have that ratio be 2:1 so you could fill both fermenters with one mash. I don't see any advantage in having a mash tun that won't fill at least one fermenter.
  5. Dang I just got my first ever cheesey ferment. The weird part is, only one of the two ferments I did got cheesey. So it doesn't seem like the grain is to blame. Did you ever come to any conclusions on this @bconley?
  6. I'd recommend using a set of rolling cantilever stairs vs. a ladder.
  7. Also, the snap 50 isn't always dead on, which is the reason they're not approved by the ttb for final gauging. Especially with this heat, the temp correction isn't always right. My snap seems to be off in that range during the summer when the temp of the spirits is high. Get yourself some ttb approved lab grade hydrometers and a thermometer to temp correct for yourself. These hydrometers have small ranges say 75-95 proof, 80 to 100 proof, and so on.
  8. The idea of any contaminants in the final product - whether it be cardboard/dust/bottle production stuff, after spending years carefully crafting a spirit, is enough reason for us to go with a professional rig. @MichaelAtTCW is always wicked helpful with questions/customer support. We'll be placing an order soon.
  9. Damn this bottle came with a better engineer's drawing than our still did 😂😂😂
  10. The thing that caught my eye was the temp control on the water going IN to the deph. Wouldn't the temp of the water OUT of the deph be the better place to control it? The temp of the water coming out will be indicative of the temp being held in the deph, where water temp going in can/will fluctuate because it's city water.
  11. Thanks for the input! I saw the Uks Inc. posts but it always sounds like a robot/scam so I'm kinda skeptical there. I'll reach out and see what I can find. Putting one together ourselves may be our best option.
  12. Does anyone have leads on a bottle rinser that doesn't cost $2,500? The extra cheapo table top ones don't cut it, so we're really looking for something like this that isn't so expensive. For what it is the price seems way off. Thanks in advance.
  13. I found it to be worth it. It's not extra technical like say The Alcohol textbook ($~200), but it gets into how every step of the process is going to impact the quality/style of the final result. It also has prompted me to research certain points I wouldn't have thought of otherwise. I definitely think it's worth it. It's high quality, unbranded education. I bought two copies by mistake and would send it to ya if I hadn't already given it to another local distiller. Unfortunately you won't find it locally, as it just came out and is only sold through the wset site. But yeah gotta agree w
  14. You don't need to make any cuts at all on your stripping run. All cuts should be done during your spirit run. How low are you getting your strips? You should be collecting down to 10-15 proof (5-7.5% abv). If you're looking for a good resource, I recommend the WSET level 3 Award in Spirits. It's been a huge help to me. https://shop.wsetglobal.com/collections/books/products/understanding-spirits-explaining-style-and-quality
  15. You can set some out and let it settle, and if that's not working you can strain/squeeze some through a cheese cloth.
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