Not another "new distiller"

[DamianRyan]

Well! here we go,I'm honoured to be a member of this group and enjoy reading as much of the postings that I can.
I purchased a house in the northern cape here in South Africa and it has a fully fleged,leagal still attached to it.The guy who built it used to build stills for a distilling company in Malawi.He sold it to a bloke who sold it to me after a year,I was told that distilling is and I qoute "easy not rocket science at all" and he would teach me how to do it.HA HA HA HA.The run where he taught me went like this
1.1200 liters of water into a tank
2.drop the shreded carrots (that's what we distill) into the water
3.Add 200 kg of sugar
4.mix the yeast and add it to the tank
5.stir every morning untill the fruit sinks (it never did)
6.6 weeks later he pitched up pumped the 1200 liters through a filter into the boiler and lit the gas burner
7.about 200 liters distilled through to the copper tank
8.I then pumped it back into the boiler and lit the gas burner again (needless to say he had left the scene never to return).

After 3 days of boiling I had +- 80 liters.The boiler has a themometor attached to the top of the tank.I did'nt know that one has to controll the temp. so closely,.When the alcohol slowed to a weak drip I raised the temp to 100 deg.Still could'nt get it to run so I stopped.
I thought I'd have to chuck the stuff away but the lads from thr Revenu service smelled it and told my to distill it again and to take more off at the begining as it smeld to them like all that was wrong was that I had to much heads,they call it 'foorloop" directly translated it means "front run"
On Monday I will be doing another run and fortunately I have found a notebook with the prcedure that the original owner used written out.Hold thumbs and keep fingures crossed for me will let you all know how it goes.
Damian

[goose eye]

any of yall make them numbers gal an pounds for me. how many bushels of carots yall use.
ole boys aint never seen a charge take 3 days an the ole boys seen some big ones

so im tole

[LWTCS]

I purchased a house in the northern cape here in South Africa and it has a fully fleged,leagal still attached to it.

Attached to it!!

What does that mean?

I second Mr. goose eye's motion and would also like to petition for some pictures please.

[blind drunk]

Wow, what a score. When we bought our house the guy threw in a broken lawn mower. Bummer. BD

[rad14701]

Welcome to thee forums, DamianRyan... Congratulations on your first venture into distillation...

1200L water with 200Kg sugar, without accounting for sugars in the carrots, had a potential finished wash of 9.8% ABV and about 124L of 90% final product (approximated final product figures, for example purposes only) from a reflux still... The time to distill, and lower amount of spirits, leaves plenty of room for speculation... Probably not all that bad when you take into consideration that this was a first attempt and with a volume of 1200L...

[DamianRyan]

Ok! let me try this again.I'm trying to post the photos of my set up but I'm not having any joy.Let me explain about this still.Uncle Gert as he was known built this still in 1994 after retiring from a distillery in Malawi.
In South Africa we call this a Mampoer(pronounced mampoor) factory.He distilled carrots,peaches,appricots and grapes,yeah not all at the same time he he,and I have bought it from the guy after him.Gert believed,as do a lot of folks,that carrots have some medicinal properties,I don't know much about that,I'll take it on faith.So what I'm doing is keeping his tradition alive and want to make the best spirits I can.Just reading what you folks have contributed to this site has opend my eye's immensely.Sure I have a hell of a lot to learn and will.
The guy who sold it to me is full of BS and I have a little leagle matter pending against him.
From what I gather the wash,after the yeast is added,has to stand undisturbed to allow the seperation to take place,then it gets sent to the boiler.Hell I stired the wash every day for 6 weeks with him telling me it that is how it's done and would be fine.The fruit never sank as I believe it should have and I also read that if it stands too long it turns to vinigar.So have I now got vinigar spirits or what.I have sent samples away for testing to see if it's safe,I'll let you all know what the resuls are.
What I'd love to know is how critical is the oxygen issue.If I open the lid from the large yeast tank to take a sample to check the alcohol content will this have an adverse effect on the yeast process.Should I tap it off from the bottom?One guy told me he ran a pipe from inside the tank into a drum of water then when it stopped bubbeling he knew it was ready to heat.His set up was very small in comparison to mine.
I'm about to do a run of Citrus and hope to heck I get it right.
once again thanks regards Damian Oh yeah1 can anyone tell me how to post these photos on the site?

[Dnderhead]

Opening the tank should not be a problem,but closed will help keep out bacterea. I seen many "open" fermenters .(caution. when opening a large fermenter , co2 can take your breath away)
stirring should not be necessary after initial start.
if your fermenter is sealed you can run a hose/pipe (from top vent)into a container of water ( works as a "check" valve keeping out bacteria etc. but letting co2 out.
(called blow off tube)

[LWTCS]

I'm thinking small experimental size batches that are easy to handle and inspect/evaluate.

Get some theory under your belt first. Then move to your large scale operation.

[Wai‘ona]

Welcome Damian! Your story is fascinating!
Man I love this forum. This post is pretty amazing...

I thought I'd have to chuck the stuff away but the lads from thr Revenu service smelled it and told my to distill it again and to take more off at the begining as it smeld to them like all that was wrong was that I had to much heads,they call it 'foorloop" directly translated it means "front run"

The revenooers are helping you still?! --- South Africa Rocks!

Gert believed,as do a lot of folks,that carrots have some medicinal properties,

I suspect that the carrots are added for yeast nutrients, not their fermentable sugars. A pure sugar fermentation does not have much yeast nutrient in it. A pure sugar fermentation will take a long time to finish. The carrots probably add minerals and trace elements that help the yeast speed things up.

Once fermentation is finished acetic acid forming bacteria can get established and start converting alcohol to vinegar. If you look after your sanitation (keep things as clean as possible), pitch lots of yeast into the unfermented wash, and distill soon after fermentation is complete, you should not have to worry too much about vinegar.

Needless to say, the notebook left to you by the original owner is gold. He has professional and hobby experience. Following his instructions should get you to a very good understanding of how the processes work. Once you understand that, you can make the modifications you think you need to.

I would love to have a chance to read those notes. Pehaps you could scan them and post them somewhere as a PDF?

[DamianRyan]

I purchased a house in the northern cape here in South Africa and it has a fully fleged,leagal still attached to it.

Attached to it!!

What does that mean?

I second Mr. goose eye's motion and would also like to petition for some pictures please.

We have the house and the distillery with aconnecting wall between the 2.Maybe I took a liberty saying connected,sounded good at the time.Wish I could get those pictures posted.

[LWTCS]

Oh yeah1 can anyone tell me how to post these photos on the site?

I email them to myself and my computer prompts me to shrink/down size them as I store them in a location (usually my desk top). Then I click the upload tab at the bottom of the post a reply page and go to my desk top and up load the pic (s).

[LWTCS]

We have the house and the distillery with aconnecting wall between the 2.Maybe I took a liberty saying connected,sounded good at the time.Wish I could get those pictures posted.[/quote]

Oh, I got the jist of what you are describing just fine. I think my reaction was most predicated on the fact that,,,,,,,I'm green with envy. I am happy as well that you choose to pursue the intent of the original owner/builder of your home. Did you buy the property because of the operation? Or, was that just an added bonus?

Will one of the techy members please post a tutorial for posting pics for this new member please?

Cheers and best wishes

[rad14701]

Will one of the techy members please post a tutorial for posting pics for this new member please?

As I recall, there is a sticky here somewhere and I think there is another related topic in the Off Topic section...

[LWTCS]

Ok so..........

I may not speak for all, but I speak for myself surely.

DamienRyan,,, I respectfully insist that you learn to post pics at you soonest convience.....please.

[HookLine]

Posting Pics thread

http://homedistiller.org/forum/viewtopic.php?f=7&t=5852

I would also really like to see some pics, Damien.

And welcome.

[DamianRyan]

We have the house and the distillery with aconnecting wall between the 2.Maybe I took a liberty saying connected,sounded good at the time.Wish I could get those pictures posted.

Oh, I got the jist of what you are describing just fine. I think my reaction was most predicated on the fact that,,,,,,,I'm green with envy. I am happy as well that you choose to pursue the intent of the original owner/builder of your home. Did you buy the property because of the operation? Or, was that just an added bonus?

Will one of the techy members please post a tutorial for posting pics for this new member please?

Cheers and best wishes[/quote]

Definately an added bonus,my wife and I lived in Johannesburg and could'nt stand the BS we are both pensioned due to medical reasons,she suffers from rehum.artheritus and due to a motorcycle smash in 73 I broke my right hip had 4 replacements 7 operations including osteomylitus(bone seppsis) and now I have no hip in the right leg it's known as a girdlestone.I can still ride my bicycle and play me rock n roll so no troubles.We live some 750 kilometers or 450 miles from the rat race in the semi desert region of the Karroo.

[kiwistiller]

Ok so..........

I may not speak for all, but I speak for myself surely.

DamienRyan,,, I respectfully insist that you learn to post pics at you soonest convience.....please.

you can definitely speak for me...

[DamianRyan]

I purchased a house in the northern cape here in South Africa and it has a fully fleged,leagal still attached to it.

Attached to it!!

What does that mean?

I second Mr. goose eye's motion and would also like to petition for some pictures please.

Well I have attached my photos hopefully this works.
from the yeast tank it goes to the boiler,from there it goes to the cooling coil,from there it goes to the horizontal copper kettle,when it fills,I pump what is in the horizontal kettle into one of the vertical kettles,keep it running and and when it fills,pump to the other vertical kettle.The horizontal kettle then fills with whatever is left untill the percentage alcohol is too low.I dump what is left inthe boiler pump the distilled juice back to the boiler and heat it again untill it will run no more.Hope all can view this Damian

[DamianRyan]

Bleeding hell it worked aint I a bright boy.I meant to mention origanally Gert used the copper kettle with the goose neck as the boiler.Can't wait to do the next run,this week I'm doing citrus and I'm holding thumbs.

[SuperDavid]

Wow! nice set up!

[kiwistiller]

I think I want to buy a house in south africa, if those things come standard! What a setup!

[DamianRyan]

I think I want to buy a house in south africa, if those things come standard! What a setup!

Ok this set up came at a price to be honest,you see I bought this place with the idea that my misses would run the little buisness and I would teach guitar to the townsfolk,I am teaching but the so called buisness is weak to say the least.The guy who owned it before me is an enviornmental consultant and was hardly ever here so what old Gert built buisness wise,died,Gert was here 24/7 the enviornmentalist was'nt.Naturaly I was told that the buisness was doing well (sucker).So no complaints with advice from you kind folks I'll be stooking like a
"ye ole bootlegger" this is going to work a treat.Oh "stooking" is the term used by the afrkarners for distilling,like one stooks a kettle for tea or stook the boiler on a train here in SA we "Stook the Mampoer" I own what is called a stookery.
Like I said before,this weak I'm distilling citrus next week carrots.Wish me luck

[goose eye]

carrots is hi in suger any of yall with diabetees probly herd bout drinkin carrot juice so is oranges juice. if your suger is low they will give you orange juice to spike it.

how many bushel of carrots you usein.

is he usein all juice if not an he got near bout 10 before
before fruit his likker wont all that good without docterin after it been run.

the key to getin a good name runin likker is quality over quanity within reason.

so im tole

[LWTCS]

the key to getin a good name runin likker is quality over quanity within reason.

so im tole

An excellant reminder as you pursue your business.

DamienRyan, have you worked out what it costs to fund a single ferment and distilling cycle?

Does your "physical plant" also have a little store front or will you more or less distribute?

As a hobbiest fooling around with a little stove top unit, I am floored by the pictures you posted.

[DamianRyan]

the key to getin a good name runin likker is quality over quanity within reason.

so im tole

An excellant reminder as you pursue your business.

DamienRyan, have you worked out what it costs to fund a single ferment and distilling cycle?

Does your "physical plant" also have a little store front or will you more or less distribute?

As a hobbiest fooling around with a little stove top unit, I am floored by the pictures you posted.

Yep the place has a little store front and my wife runs it,but as I said before there aint no fireworks.We will also take product to agricultural shows far and wide,we have a golf day here in Prieska,that's the name of the town we live in,and they've asked us to put up a stall for the day and they've hired me to do a music show so she gets to sell likker I get to play rock n roll ,hot damn aint that a treat?
As for the cost of a single ferment I'll have to let you know about that.We grow our own carrots,peaches,oranges,grapes and appricot's so the input is sugar water yeast and the big one GASS.As I mentioned in an earlier post I ran a boil for 3 day's,imagine how much gass that took.I will log everything and let you know. Thanks for all the feedback I appreciate it Damian

[goose eye]

you gonna lose your ass on the likker end
if you aint careful. get a one barel outfit to learn on.
learn to make wine since you makein brandy.

if you startin at 10 from suger an your juice gonna be 5 to 8
your brandy aint gonna be that good.

how big is your press for squezin juice
how big your orchard

so im tole

[violentblue]

the missus and I are contemplating moving to Africa for a year (a very different part of the continent that you're from mind you) and I'm contemplating setting up a microdistillery as well. not a business you want to jump into without at least some knowledge on the distilling, as well as business, side.

[DamianRyan]

you gonna lose your ass on the likker end
if you aint careful. get a one barel outfit to learn on.
learn to make wine since you makein brandy.

if you startin at 10 from suger an your juice gonna be 5 to 8
your brandy aint gonna be that good.

how big is your press for squezin juice
how big your orchard

so im tole

Hi there Goose eye! We have several large orange trees in our orchard as well as tangerine and lemon trees,I still have to find out if the lemons are mixed with the oranges to get the spirit that Gert call's Citrus.You know what they say
"Don't mess with something you know nothing about cause it coul bite you in the ass" Well consider me bitten but I'm not complaining.Oh yeah you asked abou the bushels of carrots! Well if you look at the picture of the drum holding the cooling coil in those pictures I posted,we fill 5 of those with carrots wash them,shred them,then mix them into a wash.

[goose eye]

to be in the busines an make money you need to no how mush of what you usein. reson why is sugar in the fruit . the more it got the less you need to be usein with in reason. now if you want volume make some wheat an blend it with good made brandy dont try to get volume out of brandy cause you gonna lose the taste an scent an it gonna be like drinkin barbed wire but folks mite like that type likker over yonder but round here youd perish to death.
everythang got a cost tagin along with it. if it fruit you got to grow it spray it an pick it an so on an so forth cause aint nothin free. there is a reason them folks that had that place before you didnt make it in likker. if all them recipees talk bout addin that much suger then i got a good guess why.
reason you want to learn on a one barel outfit is you still gonna have enough to sale but it cheaper to learn on if it good an if it bad you aint lost to much if you kick the barel over but sounds like you lookin a tax write off so you gonna do fine.

do not sale any til it is up to hi standards cause your name is at stake. that is very important to remember

so im tole

[rangitang]

Great posting Damian. Would that be a "making a living still"?