junglejimmy

Thanks 3dog, I've decided to go with the high temperature resistant alpha-amylase and a soybean beta-amylase. The optimal Ph range for the alpha is 6-6.5, which is rather narrow. I should be able to stay within it with some citric acid and a pH meter. The optimal temp is 90C in the specs. Do you think I will still have a good conversion at the gelatinization temp of 74C? The soybean beta-amylase has an optimal Ph of 5-7.2. That's well with the range of the alpha. Hopefully I wont have to make adjustments. The optimal temp is between 50 - 60, so I should be right to add it after the alpha rest phase. I do have one question however, does temperature have a large effect on Ph meter reading. if I have to adjust the Ph after the alpha at around 60C?

Hello I was wanting to replace my malted wheat with enzymes for cost reasons. It is my understanding that the malted wheat in vodka production is used solely for its enzymes, so replacing it shouldn't have a huge effect on taste. From my research I have found i need an alpha amylase for liquification (breaking starch down to dextrose), and a beta amylase (breaking dextrose down to glucose). This brings me to my first question. There are three options available for alpha amylase: high, mid and low temperature alpha amylase. My guess is that the mid tempurature is most suitable as the range is closer to gleatinization temp, you want it to start working before the beta amylase and you don't want to waste time and energy heating the wort to excessive temps. Also there are two options for the form of the enzymes. One is in powder form and the other is a brown liquid that looks like a syrup. Is one more suitable than the other in relation to quality and taste? Or is it merely a matter of how you like to store your enzymes? Thanks Jimmy

Thanks for the advice guys. I will definetly be writing up a contract with a lawyer as soon as possible. It is true that I am merely an employee at the present time, but I feel my situation is somewhat more complicated than that. My partner knows that I could be earning 5 to 10 times more money doing that same job in Australia. He also knows that I would not be here unless there is some backend deal that compensates me for my skill, experience and time. It should also be noted that our distillery and company is located in Asia, not the USA. I understand that in the USA the distillers are paid a fair wage and the recipes belong to the company. However, I feel that my situation is different. Would you give up all your trade secrets for a couple of thousand bucks and an uncertain job security? In the end the deal that is worked out is between me and my partner. Just thought that maybe there was some other people out there in a similar situation. Thanks for the adobe guys. It was of great help.

Hello, My name is Jimmy and I am an Australian distiller living and working in Asia.I recently started a company with a business partner and so far things are progressing really well. At the current time I am looking to protect my interests in the company. Up until recently all of the agreements we have come to have been verbal. I have contacted a lawyer as I want to make them more legally binding. The background information is that I invested a small amount to money (compared to my partner) with the promise of receiving shares in the company. I have been working on a greatly reduced salary as I don’t want to burn all of the capital before we even have a chance to grow. My partner runs the business side of the venture and I run the distillery (developing recipes, fermenting and distilling.) My partner and I recently had a argument about ownership of the recipes. He believes that because I am using company resources that the recipes belong to the company and that I should teach them to the other distillery workers. I told him that until we have some sort of legally binding contract I would not teach anybody anything. My biggest fear is that I teach unskilled distillery workers my recipes and methods and my partner finds a way to get rid of me without any form of compensation. I feel a way to protect myself from this is to have shares in the company, as promised, and also receive a percentage of sales of all the recipes that I create. So my question is what do you think is a fair percentage of shares and a fair percentage of sales of the recipes I create? Keeping In mind these facts: Initially I invested 10% of the capital in the company My partner invested the rest of the capitol at the present time the company is not making a profit and the running costs are coming out of my partners own pocket. Conservatively speaking, within two years I feel the company will start making a profit. At the present time my salary is very low and I am not being fairly compensated for my experience, talent and time. All of the recipes are being created and developed by myself. Thank You

Please excuse my ignorance. I did not realize these were stolen. I don't have much experience with these larger stills. I just went to alibaba found some still and got some quotes. I am not interested in a knockoff. Also thought it was a bit strange when they didn't have an operation manual. Thank you, I will investigate the stills over at artisan still designs.

Hello, My name is Jimmy and I run a small distillery in Taiwan. At the present time we are running a 200L, 6 inch, 8 plate still, as seen in the first photo. We have quickly outgrown this still and are looking to buy much larger one. This still pictured in the 2nd and 3rd photo is the still that we are considering. 1000L, 12 inch, 16 plate still. Don't have any experience with this type of still and would like to read about it and know how to operate it before we make any decisions. Does anyone have a link to an operation manual for this kind of still? Thank You

Hi Urrazeb, At the present time Vodka is our only product, but will be making Gins, Rums and whiskys in the near future. I have some experience making all these drinks, the only problem in Asia is finding a reliable and consistent source for the ingredients. Yes its true that Taiwanese love to drink alcohol. There is a huge drinking culture in Taiwan. It is the 5th largest consumer of whisky in the world, and that is not a small feat considering the small population of the island. Over here they love to 乾杯, which literally translates to "dry glass" or means "bottoms up." Its part of their culture, which is great for alcohol producers. At the current time we are running a Still Dragon 200L boiler with a 6 inch column and 8 plates. Although we have only been selling for 6 months we have already outgrown this still and are in the process of buying a much larger one. Yes, I am the distiller. I love it. When I was younger I used to love to bake cakes. It was like a marriage between science and art. Sourcing the correct ingredients, following the recipe, crafting the cake with your own two hands and taking notes of times and temperatures. I feel like making alcohol is a similar process, except now i can get drunk when the "cake" is finished. At the moment I am making a soft white wheat Vodka. People over here really love the taste and cant believe that its made in Asia.

Hello, As the title says, My name is Jimmy and I have recently started a distillery in Taiwan with my Taiwanese business partner. We are a relatively new company. Only 6 months old, but we have seen a fast pace of growth. I joined this community as I would like to improve my skills and knowledge of making alcohol. At the moment we are running off a 200L, 6 inch 8 plate column. However the demand for our vodka has been so great that we have now ordered a 1000L, 12 inch column, 16 plate still. If you have any questions I would be glad to answer you. I've include some pictures, the first is myself with a Spring Vodka Showgirl, and the second is the specs of the current still we are running. Thanks Jimmy Mylne