Dsking416

I just sent an email to GS1 directly and will let you know if there is any useful info.

Looks great. I can't wait to use the Next Gen equipment at the next class in Utah.

We juiced the mangoes but it still left too much fiber to get an accurate reading. The distillate is amazing I can't wait to do it in 1320 gallon batches with a juicer made specifically for mangoes.

Definitely use separate vessels. I find you can tune the flavor profile of things like cardamom and clove by using a lower proof and then adjusting steep times. For instance cardamom can get tart and tannic if it's too high of a proof or left too long.

You guys should really take a look at the 100 liter iStill NextGen. I am getting one for the exact same reason. http://www.istill.eu/100-2a

Update: The ferment is going great and the yeast is coming back aggressively every time I add more fresh mango juice. Usually just two days between adding juice. I have one more juice session left and no need to inoculate as the yeast is going great and finishing the fermentation overnight every time. I severely under pitched compared to the sugar content and it is still aggressive and vibrantly fermenting while gaining little to no heat during the fermentation.

I have not, but the flavors are so pronounced I don't know how they wouldn't.

So I started fermenting a test batch of Mango Brandy the other day and planned to add more mangos during the fermentation as the rest ripened. I have 400 more... Well it only took one day to ferment. I did the math according to the the expected sugar content of a mango compared to the volume of juice, as I don't have an Anton parr yet. I used k1-v1116 hydrated in go ferm. The SG should have been 1.058. I have a reading of 7% alcohol. The goal was 8%. The question is... I know that the reading is incorrect because it still has sediment in it. Any suggestions? I hope to only inoculate one more time as I will store a large batch in the fridge while waiting for the rest to ripen.

The new istill next gen takes altitude into account. Contact Odin.

You can run vinegar and some heads and continually reuse them to clean the still. Shouldn't need more than that to remove oils from the column or swan neck.

Please reach out as you get going, I will be ready to import from the Virgin Islands by then.

If you are doing a evaporated cane wash just dilute in 120ish degree water to 1.09 SG adjust the ph and add yeast at the appropriate pitch temp and volume. It should fly, You may need to adjust temp as well though as rum likes it hotter than whiskey.

Last summer I went to the Netherlands to see Odin in his natural habitat, I saw them building an iStill2000 NextGen and it is an impressive beast. I went to Utah recently and took a class with Odin and ran an iStill One and an iStill250 both worked flawlessly. In addition to the stills being amazing the spirits New World Distillery is making with them are genius. Agave Spirit, Agave based Vodka (that is amazing), and a Gin that just jumps out at you then finishes nice and clean. If you have time to wonder what happened to iStill...

Technically... If you were making a true Agricole and I'm sure you are trying to, you wouldn't heat or dilute the cane juice at all. You use the natural starting SG and just wait. Personally I heat mine 120F to kill off the local yeast and not high enough to change the flavor. I agree with Odin, I have a bakers yeast sugar cane wash going right now the only thing is it's very slow.

Thank you, thank you, thank, you!!!!!

Stillwagon would you happen to have that EPA info?

Any update on your status?

Fire your still?

Examples?

My opinion on barrel aging is basically to ask yourself why did spirit end up in a barrel anyway. The answer is it was easy to ship it around the world in FREE containers. Then people figured out that it tasted softer and or rounder essentially smoother when it traveled further. The first spirits to get barrel aged were hot firey and offensively harsh. The science of distillation and fermentation have come a long way. Do we really need to add wood flavor that was never meant to be there anyway?

Try it in cheese cloth to keep from making such a mess also for controlling the vapor flow. Safety first.

You could always hydro separate the good alcohols and introduce them to the next batch run then dump the remaining down the drain.

Thank you. I was hoping to make my own extracts from the real deal but I completely get your just.

Solid. Thank you.

Does anyone have a good distributor for vanilla, allspice, and such?