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They're doing some great new designs for us.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Crossing my fingers they can get it on the ship before CNY.
StillDragon North America - Your StillDragon® Distributor for North America
Congratulations - It's an absolutely beautiful rig.
No doubt in my mind.....Mr. S_n will be copying this design.
We should just set it up at the ADI conference and blow everyones mind
We are bringing a smaller (380L) iteration of a similar design for ADI.
My oh my... That is the stuff dreams are made of.
My team are still contemplating attending the ADI, given we were just in California last month. The program looks very tempting.
Hope you can make it.
Looking to the foreseeable future, I have been working on a 380L and possibly 500L pot belly boiler design.
Ideally the concept of the pot belly with a large surface diameter is best for alcohol evaporation and currently the diameter of 1,100mm appears to be the "used" norm (same diameter for both 500L and 380L).
My dilemma is that If I use standard plate (3,000mm long), at best I can achieve 950mm diameter. The alternative is to find someone (tank manufacturer) with a coil which can be cut to suit.
So the question first asked:
How critical is this 1,100mm vs the 950mm and how much can I expect to be affected?
Vapour produced comes from power in. Liquid surface area is not that big deal. It might affect foam holding a big but the wide boilers are wide because of the method of introducing heat into them not evaporation. If your planing to use direct elements it won't make much difference.
Evaporation is a surface area phenomenon, boiling is 3 dimensional. The difference in diameters you are talking about is completely irrelevant.
Power wise I am looking for up to 6 x 5.5KW elements for the heat up.
Reading recently I see that immersion elements are not great for high sugar washes and or malt burn on etc. In other words they potentially say Bain-Marie is the solution.
there should be no sugar in your wash that has not converted to alcohol before going into the still......
What about folks that purposely add molasses to a low wines run? I've heard a few people mention this, and say the result was positive.
I mentioned sugar as an example. There was a prior post where someone made the mistake of not checking prior to stripping.
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