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I am currently in the process of developing a white rum. I have previous experience producing a lighter rum on a smaller 6-plate column still, however, this time I would like to produce something with a fuller flavor. From experience and some lurking I have a general idea of how to accomplish this, I am just looking for some pointers or suggestions. So far I have ran a few stripping runs through our 240 gallon pot still and collected around 50 gallons of 90-100 proof low wines each run. We have a 50 gallon 6" column still with modular plates that I want to use for a spirit run. My current plan is to run 2 plates and reflux for an hour or so to compress the heads, make a suitable heads cut, then stop coolant flow to the dephlegmator and run the hearts more or less like a pot still. My main questions would be: What should I dilute the pot to? I was thinking ~50 proof; should I go lower? Currently I just want to focus on distillation parameters.
Hello, I am in the final stages before ordering equipment based around a 50 gallon micro distiller. I have been working to generate an equipment list and I was wondering if anyone had any guidance about if this looks similar to set ups you have seen or been a part of. Our list is as follows: -50 Gallon Hillbilly Still -Fermentation tanks -Stainless steel mash kettle with cooling jacket, steam injection, agitator, 3" bottom outlet and recycled cooling water system -Finished stainless steel tanks with 2" bottom outlets -55 Gallon Charcoal filter with pumps -2" transfer pump with hose and quick connect fittings -Auto bottle filler -Commercial sized burr grist for grinding grains -Commercial sized boiler for steam generation -Charcoal water filter -Warehouse racking -Labeler Any help or guidance you could give me would be much appreciated!
Hello to all. I am beginning the process of opening an outlet in Vancouver BC Canada. I was "validated" by the forum early this morning and because I have mined ADI for tips and advice for some time I want to thank all the members here for their help. I am looking forward to contributing here.
Howdy, I am in the early stages of planning a distillery to be based somewhere in the Southeastern U.S. I have a bit of experience doing small-scaled distillation and in the past have worked as a winemaker's assistant. I'm interested in a 3-6 month internship with a small to medium sized distillery based in the U.S. I'm interested in refining my techniques for making the wash as well as operating a still. Anyone know of any opportunities out there? If the distillery makes any liqueurs or infusions, all the better. Thanks and happy new year.