Measuring Ethanol + Equipment Setup

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Hi Everyone,

We are currently producing in small batches but are considering a 230L still setup so I have a couple of simple equipment questions that may help us when we increase output. Any advice is recommended

Question 1. Besides using scales/measuring by weight, what other ways are there to measure both the amount of ethanol pumped from Tank A to Tank B and also the amount of water pumped into the blending tank for dilution? Any advice on investing in a batch controller/flowmeter system or will that be impractical due to costs?

Question 2. Any recommendations or things to look out for in blending/spirit holding tanks in the 200L range?

Question 3. Is it wise to invest in a large agitator to ensure the distillate and water are properly blended together during dilution?

Question 4. Are IBC containers good enough for storing RO water?

Question 5. Any recommendations on a setup to strain (hot) spent botanicals/mash safely?

Thanks.

[needmorstuff]

Question 1. Besides using scales/measuring by weight, what other ways are there to measure both the amount of ethanol pumped from Tank A to Tank B and also the amount of water pumped into the blending tank for dilution? Any advice on investing in a batch controller/flowmeter system or will that be impractical due to costs? - pay for a tank calibration service.

Question 2. Any recommendations or things to look out for in blending/spirit holding tanks in the 200L range? adequate (or forced) ventilation.

Question 3. Is it wise to invest in a large agitator to ensure the distillate and water are properly blended together during dilution? recirculate with the pump you already own instead

Question 4. Are IBC containers good enough for storing RO water? why wouldn't they be? but consider they dont block light so how long would you store, how would you ensure cleanliness.

Question 5. Any recommendations on a setup to strain (hot) spent botanicals/mash safely? put them in a bag in the still to allow easy removal afterwards and negate this task.

[Silk City Distillers]

In the 200 liter range, a scale is by far the easiest option.  Using flat bottom open top wine tanks, it’s easy and economical to weigh, gauge, blend, etc.  

At that scale, a stainless mixing paddle is enough.

Accurate flow meters are incredibly expensive, and working volumetrically is a serious pain in the ass.  Mass flow meters would work, but an accurate scale is probably 1/10th the price.

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Appreciate it y'all. Just one thing - @Silk City Distillers I am wondering why you recommend a flat bottom over a conical wine tank (as I would have thought a conical one would be easier to pump/drain)? Thanks for the advice in advance.

 

This is what I have in mind right now for a simple and hassle-free setup but please correct me if it is glaringly inefficient. We are really not experienced in anything larger than 80L setups.

Step 1. Measure neutral spirit needed with an intermediate 230L tank (with wheels) by weight

Step 2. Wheel the tank over to the new still, pump to fill and start distillation.

Step 3. Collect and store distillate into the same intermediate tank (with wheels) and the quantity collected by weight

Step 4. R.O water collected beforehand and stored in large IBC. Measure dilution water needed by weight and pump both distillate + dilution water into a larger blending tank (no wheels, open top). Use the same pump to recirculate the spirit to ensure it is properly blended.

Step 5. Directly connect our bottling machine (Enolmaster) to the blending tank, passing it through a pre-filter and filter during bottling.