Search found 2834 matches

by DAD300
Thu Nov 09, 2023 12:05 am
Forum: Resources and Reviews
Topic: Why do I need copper in my still?
Replies: 47
Views: 6221

Re: Why do I need copper in my still?

It all depends on how good your ferments are.
DSC01162.JPG
Buy a bag of 1/2" copper pipe connectors and put a handful in a SS column. That way you can take them out and clean them.
by DAD300
Wed Nov 08, 2023 11:59 pm
Forum: Recipe Development
Topic: Brandy or Cognac Recipe
Replies: 14
Views: 1426

Re: Brandy or Cognac Recipe

Right now in Arkansas, you can get all the raw apple juice you want. Don't over think it, apple juice, heat pasteurize it if you want (I do at ~140f), optional to enzyme it like grain for starch conversion, and use EC-1118. It will be more like European Brandy (almost whiskey) than the watered shat ...
by DAD300
Wed Nov 08, 2023 11:40 pm
Forum: Off-Topic Discussion
Topic: Wild Mushrooms
Replies: 15
Views: 842

Re: Wild Mushrooms

Ozarks, Boston Mountains and we have a half dozen wild mushrooms we eat. I've been propagating shiitakes from spores/plugs drilled into logs! You take 6" oak logs, drill holes in them, insert plugs laced with spores (internet) and put them in a shady spot. Once the spores infest the logs I get ...
by DAD300
Fri Oct 13, 2023 1:47 pm
Forum: Column Builds
Topic: Higgins 4" 3 sieve plate column build
Replies: 88
Views: 5521

Re: Higgins 4" 3 sieve plate column build

"there is still a unobstructed path to atmosphere." until either your PC or parrot block for some unexpected event. If you want to use it for stripping, take the RC all the way out and slap a solid cap on the top of the column. At 9%, your plates may be too porous for lower power settings...
by DAD300
Wed Sep 20, 2023 9:55 am
Forum: Mashing and Fermenting
Topic: Cleaning pectin from mash tun and still?
Replies: 4
Views: 646

Cleaning pectin from mash tun and still?

I want to ask the guys who do large or frequent amounts of fruit, how do you clean pectin deposits from your equipment? I do large and many runs of apple brandy and when I finish there is a certain component of the fruit that leaves a white wax behind. This washes out with hot water. But there is a ...
by DAD300
Wed Sep 20, 2023 9:32 am
Forum: Novice Distillers
Topic: Genio and the Idea of Automation Cuts
Replies: 28
Views: 1540

Re: Genio and the Idea of Automation Cuts

Mooseman, The water temp of the PC coolant outflow is one, if not the greatest safety factors. It warrants a thermometer! and maybe an alarm... If my coolant water never exceeds 140F (160f with a 20 degree safety margin) I can never blow vapor out the PC. I have an inexpensive cooking thermo with a ...
by DAD300
Sat Apr 15, 2023 6:26 pm
Forum: Flavoring and Aging
Topic: Varieties of wood to consider
Replies: 12
Views: 614

Re: Varieties of wood to consider

I use Cherry & Maple in my products. Both add sweetness and tons of color quickly! Toasted cherry sticks in rum is a classic. Bottles c.jpg This is rum after a few weeks on cherry wood. Wood from own trees is easy...but cut it up on a table saw to avoid the chain oil from a chainsaw and toast it.
by DAD300
Sat Apr 15, 2023 6:16 pm
Forum: Pot Distillation/Thumper and Design
Topic: can i speed things up a bit?
Replies: 51
Views: 2853

Re: can i speed things up a bit?

Most big accidents happen when the cooling water fails, RC & PC vent vapor and KABOOM! Monitoring the temperature of the water exiting the PC allows me to set a warning "buzzer" alarm for an accidental over temp of the cooling water. This can be done with an inexpensive cooking/grill t...
by DAD300
Thu Apr 13, 2023 9:38 am
Forum: Column Builds
Topic: Vapor escape!!!!
Replies: 15
Views: 890

Re: Vapor escape!!!!

I see nothing about the specs on your PC.

If your PC is too short, it is possible to overpower it no matter the cooling water temp.
As an example, a six inch PC will not catch all the vapor from a 10,000 watt still!
by DAD300
Thu Apr 13, 2023 9:31 am
Forum: Safety and Related Issues
Topic: Sodium Carbonate and soapy smell
Replies: 17
Views: 1342

Re: Sodium Carbonate and soapy smell

First, you're trying to make neutral, but you put a lot of unmashed grains in it that will only add oils and flavors you don't want. Stop that... Air it until the smell goes away. Bucket with towel over it. Try a quart if you can and air it for a day or two. You'll loose a small amount of liquor and...
by DAD300
Thu Apr 13, 2023 9:20 am
Forum: Pot Distillation/Thumper and Design
Topic: can i speed things up a bit?
Replies: 51
Views: 2853

Re: can i speed things up a bit?

Methanol....ahhhh, what are you mashing? Power, not temp is important for repeatability. Pid's are for beer making. I swear the poorest new distillers are previous beer brewers. A thermometer is only good for monitoring the water temp at the out flow of your cooling water. Keep that water temp below...
by DAD300
Thu Apr 13, 2023 9:10 am
Forum: What Not To Use/Do
Topic: Over Powered Startup Effects?
Replies: 27
Views: 2123

Re: Over Powered Startup Effects?

If your aim/desire is to smear the components, just collect it all in one big container!
by DAD300
Thu Apr 13, 2023 9:08 am
Forum: Recipe Development
Topic: About using rice…
Replies: 45
Views: 4210

Re: About using rice…

~$30usd a quart and you use very small amounts, 2.7grams per 100liters

Don't inhale/sniff it...Asperillias Niger is the stuff that causes Legionnaire's disease

https://bsgdistilling.com/amylo-300-1-kg/
amylo-300-1-kg.jpeg
by DAD300
Wed Mar 08, 2023 2:49 pm
Forum: Novice Distillers
Topic: Genio and the Idea of Automation Cuts
Replies: 28
Views: 1540

Re: Genio and the Idea of Automation Cuts

When I had a beer keg on a turkey burner, I had a wristwatch stopwatch and one thermometer. I measured the temp of the cooling water outflow to keep it below 140F. COLLECTED IN SMALL CONTAINERS There are several distilleries that I have been to, that after investing hundreds of thousands up to milli...
by DAD300
Sun Feb 26, 2023 3:35 pm
Forum: Novice Distillers
Topic: Genio and the Idea of Automation Cuts
Replies: 28
Views: 1540

Re: Genio and the Idea of Automation Cuts

This is an expensive way to solve a problem that doesn't exist!
Collect in small containers, air overnight, keep what you like! FREE
by DAD300
Sun Feb 26, 2023 3:31 pm
Forum: Novice Distillers
Topic: Cyanide
Replies: 4
Views: 387

Re: Cyanide

Cherry tree bark is high in cyanide. Animals can get sick from eating cherry bark.
by DAD300
Fri Feb 17, 2023 4:37 pm
Forum: Yeasts, Enzymes, Fungi, Nutrients
Topic: Before Enzymes
Replies: 8
Views: 622

Re: Before Enzymes

Before enzymes, they used human spit!
Your spit has an enzyme that converts starch to sugar.
Supposedly some remote tribes still set around and spit into the ferment.
by DAD300
Fri Feb 17, 2023 4:33 pm
Forum: Recipe Development
Topic: About using rice…
Replies: 45
Views: 4210

Re: About using rice…

You want to use a particular enzyme for rice, aspergillus niger, to convert the startch. It's basically a fungus that can be bought concentrated or as a combo with yeast known as a Chinese yeast ball. Use the Aspergillus for conversion like malt. Good news, it will also convert the corn! there are r...
by DAD300
Wed Feb 08, 2023 1:36 pm
Forum: Novice Distillers
Topic: Scotch - cuts - oak
Replies: 24
Views: 2323

Re: Scotch - cuts - oak

Remember commercial scotch isn't aged in NEW barrels... and what was in the barrel before the scotch has a lot of affect on the taste.
by DAD300
Wed Feb 08, 2023 1:29 pm
Forum: Sugar
Topic: Slow Then Stuck Sugar Wash
Replies: 98
Views: 5117

Re: Slow Then Stuck Sugar Wash

I believe allowing Ph to crash down and then using something harsh to blow it back up is horrible for the yeast!

A small amount of marble rocks suspended in the ferment will keep the Ph between 4.5 and 4.9.

That bottle was half full at the start of a 150gal ferment.
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Rocks.jpg
Rocks.jpg (12.32 KiB) Viewed 936 times
by DAD300
Mon Feb 06, 2023 9:42 pm
Forum: Column Builds
Topic: Understanding plated columns before I build
Replies: 71
Views: 3651

Re: Understanding plated columns before I build

Dad , what size plate are you using ? It looks bigger than 4” 6”-8”??? 2” level on plate is also high by most folks , so again I can only assume you are not running 4” plates 2" is just below the sight glass. Those pics are from 8" sieve plates, five plates over 170gal ban marie boiler wi...
by DAD300
Mon Feb 06, 2023 9:17 pm
Forum: Column Builds
Topic: Understanding plated columns before I build
Replies: 71
Views: 3651

Re: Understanding plated columns before I build

So, the performance question...from five plates I can get ~85% for most of the run and an aggregate of ~75% for the whole run, really getting deep into tales, from 10% mash. I'm confused as to why your ABVs for most of the run and for the aggregate are so low when your using 5 plates ? They look li...
by DAD300
Sat Jan 28, 2023 4:13 pm
Forum: Column Builds
Topic: Understanding plated columns before I build
Replies: 71
Views: 3651

Re: Understanding plated columns before I build

I started with five copper bubble cap plates. They were professionally made plates. I hated that they were not adjustable and that I had to disassemble the entire column to clean them. So, I made five SS Sieve Plates with .125 holes. SS Perf Plate Parts.jpg Assembled plate upside down. I don't solde...
by DAD300
Fri Jan 20, 2023 1:41 pm
Forum: My First .....
Topic: Experiment in oaking rum
Replies: 5
Views: 559

Re: Experiment in oaking rum

Try cherry or maple staves if you're trying to keep it sweet. Cherry in rum is crazy good! Maple is sweeter.

Cherry will lean towards a red color and maple to brown.
by DAD300
Tue Jan 17, 2023 3:36 pm
Forum: Novice Distillers
Topic: Calcium carbonate and citric acid.
Replies: 11
Views: 549

Re: Calcium carbonate and citric acid.

The citric acid can help with converting/breaking sugars, assuming your heating it (140F) before yeast drop. the calcium carbonate will help adjust Ph as yeast drops Ph, but you have to figure out how much, how often to drop. Adding a bag or sieve of marble rocks to ferment after yeast drop will all...
by DAD300
Sat Jan 14, 2023 3:42 pm
Forum: Research and Theory
Topic: What made you chose type of the still you have?
Replies: 35
Views: 1869

Re: What made you chose type of the still you have?

You can make anything with a CCVM. Yes it may start out with a higher purity than you think you want, but save all the fractions in small containers, run it down into the tails as hard as time allows and after airing mix it back so you get the aggregate abv and taste you want. Literally start collec...
by DAD300
Sat Jan 14, 2023 3:36 pm
Forum: Mashing and Fermenting
Topic: How long can i keep mash before running it ?
Replies: 22
Views: 19354

Re: How long can i keep mash before running it ?

I've distilled mash that set for a year open and airlocked. Best case is you get a lacto soured mash that is wonderful after aging. My worst problem has been a reduced qty of product, but it's heads lost first so not much of an issue. I would never throw a wash or mash out, unless it smelled so stro...
by DAD300
Sat Jan 14, 2023 3:28 pm
Forum: Still Related Hardware
Topic: SPP Packing
Replies: 459
Views: 79355

Re: SPP Packing

I raise the take off by decreasing Reflux, slowing the water to the delphlag/reflux coil. Maliardization at 212f...o.k. during heatup is the bottom of your still the same temp as the liquid in the middle or top? I know the jacket and the bottom of my ban marie still is greater than 212f (actually 22...
by DAD300
Mon Jan 09, 2023 3:52 pm
Forum: Column Builds
Topic: Understanding plated columns before I build
Replies: 71
Views: 3651

Re: Understanding plated columns before I build

with no RC or dephlag reflux, a plated column is close to a pot still. But there will always be some reflux induced by the plates.
by DAD300
Mon Jan 09, 2023 3:45 pm
Forum: Still Related Hardware
Topic: SPP Packing
Replies: 459
Views: 79355

Re: SPP Packing

BOOM!...