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Found 24 results

  1. Good morning everyone! I have a ton of hard red wheat that was grown for me by a local farmer/friend/neighbor that I will not be able to get through and would like to offer it up to other craft distillers. I don't have the exact variety in my memory (I can certainly get it if that's important to you) but the value of this wheat is that it is lower in protein (i.e. less foaming issues) than standard wheat that is sold on the market. It tested at 10.2% protein when we harvested, can/will test again for verification. This is in comparison to 14% protein which is what farmers target to not be penalized by elevators/mills. The wheat will be brought to the elevator to be cleaned prior to shipping. Pricing would be as follows: $0.18/lb - supersacks FOB Grand Forks, ND $0.22/lb - 50lb bags FOB Grand Forks, ND Wheat will be available to ship early/mid June. I am willing to deliver if within a reasonable distance, otherwise I can/will arrange freight and add that cost to the total. Also should mention for those who it might want/need to know this wheat was grown in Minnesota. For questions or to place an order you can PM here or email at tyler.seim@redpinedistillery.com Thanks!
  2. In one of the topics I wrote that I can post a recipe of Russian traditional distillate called “Bread wine” or “Polugar”. Very smooth and easy to drink spirit, with the lite bread taste. Some users found this interesting. Mash bill: 8kg unmalted wheat + 8 kg rye malt Water - 52l Mashing & fermentation Mashing & fermentation are almost conventional for grain spirits. 1. Correct water pH. I always correct water for grain mashing to pH 5.5-5.6 using digital pH meter from Ali & concentrated sulfuric acid.2. Heat the water to about 50oC. 3. Add a milled unmalted wheat. 4. Heat the mixture to 63oC. 5. Add a small quantity of rye malt (about 0.8-1 kg) for preliminary starch conversion. 6. Heat the mixture to about 95oC. Cook wheat for 1-1.5 hours. 7. Cool the cooked wheat down to 63oC. Add rye malt. 8. Starch conversion at 63oC for 2 hours. 9. Cool the mash down to 34oC. Add 300g dried bread yeast. 10. Wait for 10-20 minutes for fermentation to start. I wait for the first signs of process. 11. Cool the wort down to 18-20 oC. During fermentation temperature rises to 32oC. If this happens - I cool down the wort. 12. Wait for the fermentation to end. It usually takes 48-55 hours. You can use dried bread yeast or distiller's yeast - any type you have. Fermentation is quick with a huge amount of foam. I use triple dose of defoaming agent with rye, compared with barley malt, for fermentation +1 extra dose before 1st distillation. It is necessary to distill wort as soon as possible – right after the fermentation ends. In case of bread wine we don’t need secondary bacterial fermentation. So, the process should be as quick as possible. 1st distillation Distillation should be done as fast as possible using the simplest direct-flow condenser with NO parts (like dephlegmator or reflux condenser) that help strengthening distillate (raising the output ABV). I even provide the ascending part of vapor circuit with heat insulation. We should divide the result into two parts - Strong low wines & Weak low wines. Collect them into separate containers. Why should we distill like this? What wort consists of? 1. Water, for the most part, 80-90 percent of the volume. 2. Ethanol, dissolved in it, 8-12 percent (and sometimes more) 3. Remains of yeast 4. Remains of the original product, if we are talking about grain wort (grits or flour). 5. Congeners: a. Heads. They fly out of the wort before alcohol in any case. During distillation, it is the heads that first come out, and they leave almost completely. b. Tails. Heavy fractions (and, in fact, water). Their behavior during distillation is almost simple. Of course, they are significant for all malt/grain distillates, cause they carry a taste & aroma of raw material. c. Transitional fractions. They seem to be like tails, but they can behave like heads. And at the same time, they are successfully masked even by the smell of ethanol. And they are very poisonous. One of the worst transitional fractions is isoamyl alcohol (Iaa). The method described is developed to prevent it from getting into distillate or at least minimize its content in the final product. High Iaa content may corrupt distillate’s aroma and taste. Isoamyl alcohol evaporation speed depends on the ethanol content in the liquid inside the distilling tank. The less the ethanol content the more isoamylol evaporates. With 10% ethanol in a distilling tank, the Iaa evaporates about three times faster than ethanol. For the time that we extract 1% of the ethanol from the distilling tank, at the same time 3% of the isoamylol is released. With 20% ethanol in a distilling tank, isoamylol evaporates twice as fast. That is, having got 1% of the alcohol present in the distilling tank, together with it we will take 2% of the available Iaa. With 40% ethanol the coefficient becomes equal to one. For each percent of distilled ethanol we get 1% of distilled Iaa. And with 60% ethanol in the still, the coefficient decreases to 0.2, that is, after distilling 1% of ethanol inside the still, we take only 0.2% of Iaa inside the still. So, the main conclusion is: If we have a 10% wort, at the moment when we distilled 50% of the ethanol from the still, together with it we distilled 99% of isoamylol and similar fractions. When to change low wines receiver? There are 2 considerations: It is easy to indicate significant Iaa content by smell. Just drip a few drops of distillate flowing from the condenser into the palm of your hand and rub. Then smell the result. The first ethanol evaporates (perhaps with the remnants of heads). AFTER the ethanol you’ll smell the solvent or nitro-paint - this is the smell of isoamylol. When the isoamylol evaporates, the smell of bread remains - these are the tails. From practice – isoamylol ceases to be felt in the smell approximately between 93oC and 95oC on thermometer installed before condenser. All the time we can smell Iaa – we collect Strong low wines (1st part of low wines with nearly all Iaa in it). After that (also looking at the temperature before the condenser) we change the low wines receiver and collect Weak low wines (2nd part of low wines with no Iaa in it) till we reach around 1-1,5% ABV distillate flowing out from the condenser. Strong low wines distillation The main goal on this step is to use distillation process with maximum separation that will surely lock the Iaa and similar fractions inside the still and won’t let them get into the product. I suppose that the best choice is using a 5-10 plates bubbling reflux column (or short packed reflux column). I have one. It makes 93-94% distillate (here we have a special term for it – subrectificate) under the automated control with temperature delta = 0,1-0,2 oC in the deph & flow controlled with valves. Under these conditions no noticeable quantity of Iaa can reach the final distillate. I dilute this part with water to about 30% ABV. Distillation should be done normally. First - heads are distilled, then – the potable distillate. When I open the still to clean the equipment after this stage the Iaa smell (solvent or nitro paint) is usually so strong and awful that the only wish is to put on a gas mask or to run out of the room immediately. I didn’t try other equipment configurations for Strong Low Wines distillation, but I’m quite sure that simple direct-flow condenser is not able to give a good result. Some configurations with reflux condensers can be useful. But if you use equipment with lower separation ability, it is better not to dilute Strong low wines before distillation. What to do with derived distillate-subrectificate? There are 2 basic variants: a) AFTER distilling the second part – Weak low wines, this subrectificate is added to final product. b) Subrectificate is added to Weak low wines BEFORE distillation. I prefer the second variant, because I think, that raising Weak low wines ABV before distillation to something between 25-29% is better than to distill from 19-20% ABV liquid. Weak low wines distillation For Weak low wines distillation you can choose any method & equipment you like. Even a simple pot-still distillation through direct-flow condenser will give a good result. But I prefer using the same bubbling reflux column. First, I distill the heads second time, compressing them with reflux turned on and automatic flow control using valves. The volume of heads this time is relatively low – about 1/4 – 1/3 or less of heads volume from Strong low wines distillation. After distilling heads I turn off reflux, get my output valves open and use column as a pot still with dephlegmator playing the role of condenser. According to my experience the lower (heart -> tails) cut should be done in the range 75%-70% ABV, measuring the current ABV of distillate flowing out of condenser. Depending on the equipment and distilling parameters (heating power / distillation speed, separation quality of your equipment, distillation mode etc) you will get or won’t get tails valuable for next processing. If ethanol content of distilling liquid is high enough it may be useful to compress tails on the column with reflux turned on. The result can be added to the final product. Final processing Final spirit, derived from several distillations will surely have relatively high ABV. It should be diluted to 38,5% ABV. This strength is traditional. You can also choose your own ABV value of the product. Remarks 1. I’m not the author of described distillation method. The author’s nickname on Russian home distillation forum is Gabriel 61 (profile). So, here in Russia method is widely known as “Gabriel’s distillation method”. 2. This method can surely be applied for any grain distillate. I suppose that only malt whisky is the exception. 3. Described method can be successfully used by home distillers. No ideas about perspectives of industrial application.
  3. I was wondering if anyone had some experience with distilling and mashing with 100% flaked grains. I'm trying to use a 100% flaked bill for ease of use but keep running into a thick pourage that I can't seem to process. Below is the procedure and ratios I'm using but getting stuck and hoping someone might be able to provide some insight... I'm mashing for Distilling. 30 pounds of grain – 100% flaked wheat .375 gallons water per pound of grain (1.5 qt / pound) Bring water to 142 and pH correct to 5.0 with citric acid Mix in BioGlucanase GP – about 4ml worth Mix in Grain Check temp, should be 135-142 and held in that range Hydrate grain for 35min stir every 5-10 min; stir constant if having to bring temp up at all - done once (used direct steam injection for heating up) Bring temperature up to 150 Stir in Amoly 300 - 22ml Maintain temp at 145-155; stir constant if having to bring temp up at all Stir every 15 min and cook for 90min So in this test run when I was bringing up the temp for the Amoly I was stirring constantly and it really starting taking a turn for thick pourage at this point I'd prefer to stick with a 100% flaked grain bill if possible..
  4. Hi to all, I was wondering if anyone here ever tried to make an all wheat whiskey. I know they exist and I’ve had a few... but can’t find much info on them. Malted wheat is not the easiest grain to find. So I was wondering if it would do a huge difference in taste to use unmalted. We work with a single farmer and he doesn’t have any malting capacity. Thank you very much! Charles Boileau
  5. Need additional production capacity for your spirits brand? Planning to launch a new brand and want to lay down whiskey to age now? Looking to purchase high quality bulk whiskey from a more unique supplier or to have your custom mash bill recipe made for you? Southern Distilling Company offers custom contract distilling in our state-of-the-art, grain-to-glass craft distillery. Unlike the competition, we give you the opportunity to create a truly unique product in a collaborative production environment, at a competitive price point, with custom mash bill orders in quantities as low as 50 barrels. $925/barrel for traditional bourbon mash bill, $975/barrel for traditional rye whiskey mash bill. Custom orders receive custom pricing, volume discounts start at 50 barrels. In addition to bulk spirits production, we offer a full suite of additional services, including long term barrel storage, co-packaging, product development and more. Get in Touch to Get Distilling and have Your Product Made Your Way. Southern Distilling Company - Makers of Southern Star Bourbon Whiskeys.mp4 Southern Distilling Company Contract Distilling.pdf
  6. All, I am reaching out to anyone who in interested in purchasing bulk Bourbon 2 to 4 years old as well as anyone who would like us to create your own mash bill to lay down. Please email me if interested in learning more and if you have any questions. jph@heintzglobal.com
  7. Can anyone share some good info regarding different types of whole grain wheat when making vodka? Torrified vs raw vs malted wheat? How does each affect conversion, flavour, etc.
  8. So i've been experimenting with malted wheat and enzymes when added to flaked wheat to make Vodka. Novozymes AMG glucoamylase and Fungamyl Q alpha amylase in particular. I am trying to maximum conversion efficiency and I feel like the malt used in conjunction with the enzymes achieves the best result. Just wondering if the intended use of the enzymes is to always use them in conjunction with the malts to maximize efficiency or are they intended to be used in the absence of malts?
  9. Im looking for Wheat Whiskey thats 2-4 yrs or older aged in new charred oak 53 gallon barrels. Need several barrels and would want to sample before purchase. This is for a project that Im working on for this fall. Any leads appreciated. Thx Scott
  10. I have 20 barrels of 95% IN Wheat Whiskey in #4 charred 52 gallon American Oak barrels for sale. 40 months in barrel never opened, original wood bungs in place. Fantastic flavor profile - soft yet spicy and very approachable. Perfect as a stand alone project or as blending component to add complexity to your whiskey. $2650 bbl, Transfer in Bond, FOB Sonoma CA. info@hellosonoma.com or 707.721.6390 for more info. Cheers!
  11. Hello from the Palouse, My name is Allen Widman I farm small grains in the eastern portion of Washington state known as the Palouse. I am looking to connect with distillers directly to market my crops. Currently I have 425 ton of organic certified Triticale, 30 ton organic dark northern spring wheat, non gmo canola seed, conventional trit and a few legumes. I am also open for contracts for 2017. Attached is an ad I will be placing in up coming ADI publications. GOT_GRAIN email version.pdf
  12. Overstocked/mis-ordered Malted White Wheat by Rahr Malt for sale. 2000 pallets of 50 pound bags. $15.00 per bag. Will accept partial orders. Located Clifton, New Jersey area. Contact Joey at 973-390-4016 (cell) for further information/questions.
  13. Hello, We are currently offering custom grain processing for grain off our family farm in Columbia, IL, which is just outside of St. Louis. All prices below are in $/lb and available in Super Sacks which contain 2,000 lb. We can also do 50 lb bags but there is a slight up charge. These prices are FOB 62236. Shipping can be arranged at buyer's expense. Uncleaned Cleaned Only Cleaned & Milled Soft Red Winter Wheat $0.12 $0.19 $0.25 Yellow Dent Corn $0.10 $0.15 $0.20 6-Row Barley $0.17 $0.26 $0.35 In the coming months we will also be offering small quantities of custom malts and rye. Please email adam.stumpf at stumpysspirits.com for more information. Thank You, Adam
  14. Hello guys and girls, I was wondering how you seperate your wheat grains after mashing from your wort? We tried a sieve plate but it kept cloging up and was dead slow. Tried replacing half the malted wheat with malted barley but that wasn't giving us the flavour profile we were looking for. Tried rice hulls but they are quiet expensive over here. Any good ideas exept a liquid solid seperator? Cheers!
  15. I have a total of twelve 30 gallon barrels of 100% Wheat whiskey 10 each, 30 gallon New #3 Char, Oak. $800 each, aged 5-1/2 months. 1 each, 30 gallon New #3 Char, Oak. $875 , aged 1 year, 4-1/2 months. 1 each, 30 gallon New #3 Char, Oak. $1,100, aged 3 years, 8-1/2 months. Brandy total of 3 barrels. 3 each, 30 gallon New #3 Char, Oak.$950 each, California Red Wine Brandy that is 2 years 3-1/2 months old. Prices do not include shipping and handling. Available for pickup in Central California. All barrels must be TRANSFERRED IN BOND, all taxes are the buyers responsibility. Proof and alcohol content has changed due to evaporation, PG volumes are fill volumes and loss is expected. Purchase the complete inventory and receive a discounted price. Contact Lee CaliforniaDistilling@gmail.com
  16. Fairly sure this is a long shot, but I'm hoping there are some ground to glass growers around here. We live in Northwestern Pennsylvania and are looking for some hard red winter wheat seed. It's almost time for planting, and none of the local places carry it or order it in. We would like to do around 3 acres as a trial run. (3 bushels to an acre is about right?) 5 acres worth would be great if the price was good.(We would also be interested in barley seed as well.) Being able to grow our own has a number of benefits to our plan. I have found some sources from the midwest that I can order from, but was hoping to find someone in the Ohio, New York, Pennsylvania type regions. We would gladly drive to pick it up if it's within a reasonable radius. Thanks! Jessica
  17. Here at Sugar Hill Organic Grain Company we are having our end of year Organic Grain sale so if you have been holding off on buying some organic grain now is the time to buy. We are selling our Yadkin white wheat at $.40 per pound bagged in 50lbs bags for $20 per bag and our Organic Blue River Corn at $.35 per pound bagged in 50lbs bags for $17.50 per bag. You won't find cleaned food grade organic grains at any cheaper prices probably anywhere in the country right now. This sale will last till January 9th and supplies are limited so act fast so that we can make sure you get the grain you have been wanting all year. Prices like this only happen once per year and may never be this low again with the demand for organic grain outpacing the farmers who are now growing it. The organic market is growing fast and we also have options for distilleries wanting to start using organic grains to lock in prices thru contracts for the entire year so that you will always know what your grain prices will be and won't fluctuate with the market. We are here to help distillers produce the best spirits possible by providing you with the highest quality grains available anywhere. Also when you deal with us you know that the grain you are using is coming from family owned farms and all the certificates for the grain you purchase are available anytime you need them so that you can always be sure your getting 100% certified organic grains. http://www.sugarhillgrain.com
  18. We have in stock certified 100% organic Blue River Corn, organic Yadkin white wheat, and organic NuEast red wheat. We bag in 50# bags so you can order 1 bag or multiple pallets to be shipped from our facility in NC to anywhere in the country. All of our grain is cleaned in house to food grade standards when you order a 50# bag from us you get 50# of usable grain no chaff, cobs, stalks, or any foreign matter. We are a certified organic processing facility certified by Quality Certification Services and all of our bags carry the USDA organic logo. We built this business to provide distillers and brewers a reliable source of organic grains to be used in the production of their products so we all have extensive knowledge of brewing and distilling to help in finding the right grains for your specific mash. For these lots of grain we have in stock now the price list is as follows: Blue River Organic Corn $.50 per pound Yadkin Organic White Wheat $.60 per pound NuEast Organic Red Wheat $.60 per pound For orders 2000lbs or more please contact us for bulk pricing. Please feel free to contact us at anytime we would be more than happy to answer any questions you might have. You can contact Lee Edwards anytime via email at Lee@sugarhillgrain.com and please check out our website www.sugarhillgrain.com
  19. If there are any distilleries interested in having some certified organic soft white wheat for use in their spirits production please let us know as we will be taking delivery of 3000 bushels to clean and bag over the next few weeks and hope to have it all ready for distribution sometime around the first of october. This will be all the soft white organic wheat we will have in stock till next harvest time in 2015 it will go quick so wanted to put the word out on here for distilleries to have first shot at it since our business is to provide craft distilleries with the organic products needed for high quality spirits. We are working on all of our price list now and for the others that have asked about prices on the wheat and corn we will get you our pricing as soon as we can we def have not forgot about you but are working with our farmers to be able to give the best pricing available for organic grain. We can be contacted at sugarhilldistillery@gmail.com and would love to hear from anyone who is interested in any of our organic grain or that might have questions!! cheers y'all!
  20. Given that most of us are fairly small, I was hoping to get a discussion going regarding quality control of fermentable products. Do you measure the moisture content of grains and if so, how? How do you ensure a grain shipment is up to standards; i.e. contaminant free, pesticide free, etc? What other faults do you look for? We are small enough we buy from a local grain mill that supplies bakeries and restaurants so it's mostly visual inspection for grain size and the like..
  21. Hi all, To date I have experimented with small batches but want to step up a notch and need recommendations on where to get grain and malt in the Nashville, TN area or as close as I can. Buying from craft beer stores has been fine up to now but far too expensive for large batches. Thanks in advance, Ray
  22. Hi, I like everyone else would like to start my own distillery. In am in the Oregon and Washington State area and I know WA requires a craft distillery to produce its product from at least 51% grain grown from within the state. Oregon doesn't have that requirement, but I would like to support local farmers, and the local economy, and purchase things like; corn, wheat, barley, rye, etc direct from local farmers in Oregon and/or Washington. What I can't find is an easy way to do this. Can anyone help? How do you buy things like corn or wheat from a local farmer? Where? Is there a co-op or certain place/website I can go to to do this? Thank you for your time! John
  23. Hi, I like everyone else would like to start my own distillery. In am in the Oregon and Washington State area and I know WA requires a craft distillery to produce its product from at least 51% grain grown from within the state. Oregon doesn't have that requirement, but I would like to support local farmers, and the local economy, and purchase things like; corn, wheat, barley, rye, etc direct from local farmers in Oregon and/or Washington. What I can't find is an easy way to do this. Can anyone help? How do you buy things like corn or wheat from a local farmer? Where? Is there a co-op or certain place/website I can go to to do this? Thank you for your time! John
  24. Hi, I like everyone else would like to start my own distillery. In am in the Oregon and Washington State area and I know WA requires a craft distillery to produce its product from at least 51% grain grown from within the state. Oregon doesn't have that requirement, but I would like to support local farmers, and the local economy, and purchase things like; corn, wheat, barley, rye, etc direct from local farmers in Oregon and/or Washington. What I can't find is an easy way to do this. Can anyone help? How do you buy things like corn or wheat from a local farmer? Where? Is there a co-op or certain place/website I can go to to do this? Thank you for your time! John
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