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PeteB

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PeteB last won the day on September 15 2020

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About PeteB

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  • Website URL
    http://www.belgrovedistillery.com.au

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  • Gender
    Male
  • Location
    Tasmania, Australia
  • Interests
    Distilling, plough to bottle. Farmer.
    Professional Sand and Ice Sculptor,
    repairing water mills
    Making biodiesel

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  1. There is apparently a method that combines refractive index with density that can directly measure ABV containing sugars (obscuration) As most would know the density increases with addition of sugar but decreases with addition of alcohol making hydrometers useless. But refractive index increases with the addition of both sugar and alcohol. Using both measurements and smart math the ABV can be calculated. BUT as far as I am aware the method is not government approved. The link below is for a device that apparently does the job. Looks expensive unless you are doing thousands
  2. I did some very interesting distillation of sulfured wine a couple of months ago. Some bulk wine was double distilled at another distillery using simple pot still. The sulfur fumes on the first run were very strong. Calculated additions of H2O2 were made during the run to help knock it out. More H2O2 was added during the spirit run. I did the stripping run of my share of the wine through my continuous copper stripping column. No H2O2 added. Very surprisingly there was no sulfur smell and a test of the sulfur level in the low wines was low. We did add some H2O2 during the spirit run t
  3. Interestingly I had a private tour, about 10 years ago, of the very large Scottish Cameronbridge grain distillery. They pressure cooked their grain whole, said they didn't need to mill it.
  4. Apologies, I didn't know you were in Canada. Thanks for the 600V info, I didn't know it existed. That motor appears to be a single voltage otherwise it would have 2 different HP ratings. Delta produces more HP than Star. I don't understand 2 POLE, some motors have more. That might be why it can only be wired Star. All the 3 phase heating elements I have seen have 3 separate elements and can be wired star or delta. Delta gets you way more heat but if the individual elements are only designed for Star = 346V in your situation, they won't last long if you wire them Delta = 600 V The vol
  5. I would like to be educated. I understand 3 phase in Australia but the USA system is more complex. From what I know your regular voltage line to line as you call it (phase to phase I call it ) is 210 V or 120 v phase to neutral. You also might have access to line to line in some places of 480 Volts and the line to neutral will be 277 V. STAR wiring gives you the lower voltage DELTA gives higher voltage. Check the voltage on the plate of the appliance. I can't find any information about 600 Volts, it may be a special transformer fitted for a previous industry at your site. DO NOT US
  6. We mill all the grain beforehand. We use a roller mill set a lot finer than brewers are using but would be quite course compared with almost a flour that I assume you use. We dump into the hot water as quickly as possible which may seem counter intuitive to some people. If adding slowly some starch becomes gelatinized so the water gets "thicker" and ends up coating the small balls of flour instead of "runny" water being able to get between the flour grains. I did build a very simple grist hydrator that worked very well. It is an 8 inch stainless tube with a boat style propeller inside. It
  7. For a rye mash I start with a high temperature Alpha-amylase (SPEZYME ALPHA) added to strike water at 90+ degC {194F} Cool to 72 C {160F} and add malt and Glucoamylase (GA 400) and Cellulase (OPTIVIN CELLUMASH) The Glucoamylase was the first enzyme I found that significantly increased yield. When I went...................... I have now trialed an additional enzyme Cellulase which works wonderfully at getting rid if that final viscosity which only started when we used the SPEZYME ALPHA. Haven't worked out if alcohol yield has increased but the sweet spirit notes have returne
  8. Higher temperatures than usually recommended gives us better yields. Strike temperature 90 - 92 Celsius works works well for me with un-malted oats, rye and barley
  9. Most distillers I know follow a more Scottish method where Fores and Heads are not separated. What some of them do is dispose of all that first cut about every 10th run, instead of disposing a small amount of Fores every run. I guess it is because I have been on this forum for about 10 years that I do the same as most of you and dispose of a small amount of Fores after each run. (I don't throw them out, I have a direct fired still and use as fuel) I have read that many Scottish distilleries just keep recycling the Fores+Heads. I did read an article by a journalist where he explained mathe
  10. Just to be clear, does your mash consist of un-malted corn + un-malted wheat + Alpha + Beta? No malted grain? I am not an enzyme expert but I have been experimenting with them for years. Maybe reasonably pure alpha and beta are not the best at breaking down wheat starch to fermentable sugars. Malted wheat has its own specific enzymes. Also high start gravity does not necessarily mean high fermentable sugars, the high final gravity could mean non-fermentables caused by incorrect enzymes. I will follow to see what others have to say.
  11. Hi Jedd, I somehow missed this reply from you. I will look up the names of the enzymes I am using and get back. I hope you are keeping safe with the current situation the world finds itself in. Particularly nasty in your country.
  12. I have tried a lot of different types of shippers including custom cut styro a little like you have shown above but the only only type that I have not had breakages with are inflatable air tube bags. Example in this link. https://www.alibaba.com/product-detail/Bottle-Packaging-Air-Bag-For-Express_62404912908.html?spm=a2700.7724857.normalList.1.162713edoDqMzi&s=p&fullFirstScreen=true Unlike USA, Australians ship direct to consumers, a lot of alcohol around the country and overseas through the postal system. With current travel restrictions the postal system is getting ov
  13. Most of the Australian and Scottish distillers I know end up with 3 products at the end of the spirit run. Most common terms I hear are Fores, heart, feints. It appears as if many US distillers end up with 4 products. Is this the order Fores - Heads - Hearts - Feints? Also often hear ........ - Middle cut - Tails, but in general is it Fores or Heads that come off first?
  14. I purchased a mini head for my Enolmatic to fill the smaller bottles, very happy with it. (I hope you are keeping safe, I hope to catch up again some time)
  15. Your reply should be "Why did you choose a house XXXX you dumbass? You're a total newb and you have never built a house and know nothing about it." Research + research + research ...............................
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