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Found 4 results

  1. Distilling newbie here, I believe I understand the difference between a thumper and doubler. Correct me if I'm wrong... The doubler basically reboils condensed low wines to make high wines. Thumper does not use condensed low wines, only low wine vapors to make high wines. I've seen continuous systems that allow for a doubler still to work as a thumper or a doubler by changing valve configurations. Why would you use one over the other? What affect does each one have on the high wine product? Looked online for an answer and didn't really see much. I know there's a lot of expertise on this website, so I thought I'd ask here. Cheers, Joey
  2. Hello everyone, Finally getting to do some test batches for 100% barely mash. Mashing and fermentation is going very well. When I am getting to the stripping run however, I believe I am experiencing some issues with scorching the grain (on the grain distilling). I even finished the spirit and the taste was very good except for a off burnt smell that I believe is contributed by scorching during the stripping run. 1. Is it possible that even though the grain isn't burning, it will darken and 'roast' during distillation, possibly causing off smell? 2. at what volume of distillation would you recommend agitation? Currently I am distilling with a 26gallon mile high flute with blichman burner. System is working great other than this smell I cant decide if I need to splurge on an agitator!!! Doing appx 20 gallon text batches. any help appreciated Thanks
  3. This July I will have approximately 300 PG of blueberry distillate available for sale. As long as I know in advance, I can distill to whatever proof you desire, anywhere from 80-190+ proof. $25 per proof gallon, First come, first serve. FOB Columbia, Illinois 62236. Thanks, Adam
  4. Some of you add a base to their low wines or final product to prevent esterification of some molecules in the liquid (which happens in an acidic environment), which should result in a smoother final product. We started to experiment by adding sodium bicarbonate to our low wines and we noticed some improvements in smoothness in our final product. Do you guys have some tips on what base to use and how long should you let the low wines rest after adding the base, or would it be best to add the base to your final product? Cheers!
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