Hey guys Im new to the forum, but I have been lurking for about three months.
I have been distilling for about three months too using a simple pot still run off the stove. I have done triple distillation which my current still yielding 85% ethanol.
My washes have been will well water, granulated white sugar, and Saf Instant yeast. I have have been getting a content of about 11% ethanol after a fermentation of about a week.
I am currently working on constructing a reflux still using a Sanke Keg (which I have polished much like this one: http://pic60.picturetrail.com/VOL1773/8 ... 720653.jpg" onclick="window.open(this.href);return false;" rel="nofollow)
I want to gain as much wisdom as I can possibly gain from this forum which seems to be full of knowledge.
Im currently in a competition for small business funding, my business plan being a micro distillery producing gin and later on absinthe.
Im sure I will have a good time here on the forum.
Question: I posted a sketch under the column construction area but its not viewable yet, how long does it take before posts are viewable?
Hello from Eastern Iowa
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Re: Hello from Eastern Iowa
welcome along. lots of learning to do if you want to go commercial!
Three sheets to the wind!
My stuff
My stuff
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Re: Hello from Eastern Iowa
I have attached some photos of the bok I have decided to build. I more or less have all the parts now I just have to start soldering/brazing and hope to be up and running by this weekend.
The first photo is of the propane tank I will be using and where I plan on distilling.
So far the only snags I have come across have been making the condenser coil and blowing the salt out, and attaching the copper pipe to the SS Ferrule.
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Re: Hello from Eastern Iowa
welcome and don't forget to drill a hole in the endcap of your bok.
Joe
Joe
Licensed Micro distillery "Bonanza"; fighting the local market
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Re: Hello from Eastern Iowa
So true
There is such a big difference from working in a small scale to bigger commercial scale.
I'm already paying floor on that, tossed 400 Ltr mash on friday, apparently too much heat produced by yeast in 270Ltr vessels.
There is such a big difference from working in a small scale to bigger commercial scale.
I'm already paying floor on that, tossed 400 Ltr mash on friday, apparently too much heat produced by yeast in 270Ltr vessels.

kiwistiller wrote: lots of learning to do if you want to go commercial!
Licensed Micro distillery "Bonanza"; fighting the local market