Selling as a package. $35000.00 plus shipping cost.

I can package and pallet for shipping. Shipping cost is additional or set up by the buyer. This system will need all safety devices required by your local codes.

Located in the Pacific Northwest.

OPTIONAL

• 1 each Parker 103-7 Kompact boiler with blow-down tank. $12500. This boiler was installed and then not used for its intended purpose. It has very low usage. I will sell the boiler separately if it does not sell with the still equipment.

rslick@inlandstandardequipment.com

£1,800

Current price is £3,872 + VAT from Anton Paar

Anton Paar DMA 35

£1,400

Current price is £2,960 + VAT from Anton Paar

In excellent condition in their storage boxes.

As most here know, I've gone and done it this time by breaking my neck.

Wheelchairs and manual labour don't mix, so I'm unable to carry on my business.

I'd really like SDAU to continue, I've been there from the inception.

If i can recover a fraction of the stock value at the same time as watch the business continue with new drive and energy I'd be happy.

So if you have room for a part time business to add to your existing business give me an email at stilldragon.com.au and we can talk.

1 liter 90 proof hearts neutral  
2 teaspoons dill seeds  
4 teaspoons caraway seeds  
1 tablespoon coriander seed  
1 teaspoon fennel seed  
1 star anise  
2 whole cloves  
1 tablespoon dried Valencia orange peel  
1 cinnamon stick, 1-inch long  
1/8 teaspoon cumin powder  
1 oz Sherry  
4 ml glycerin  

Directions

• Add all ingredients except Sherry and glycerin into a container, and seal.
• Place in a cool, dark location for 2 weeks, shaking every other day – sample for taste at 14 days.
• When taste is suitable, filter out the solids with a paper coffee filter when transferring to a new container, let settle 24 hours, decant and filter again into the final bottle, add Sherry and glycerin.
• In lieu of the Sherry addition, consider aging on sherry cask remnants for a month.

Many keep the bottle in the freezer, others encase the bottle in ice for presentation.
When indulging, raise your glass high and toast the trolls around you by saying "Skål"

I've had a new electric keg boiler made.

The welder that made it for me didn't pickle the inside of the welds, he was concerned about the chemicals in the pickling paste.

However the inside of the welds are very rusty.

Would you, just work away as is or get them cleaned up and do a vinegar and maybe sacrificial alcohol run?

Thanks guys

I have read on some brewing sites that a number of brewers use gelatin, but I've read mixed reports of whether it would clear pectin or not.

Do I have any options please, or is this batch wasted? Thanks in advance

First test barrel - normal batch (1 week Ferm), proportional share of heads added back into the barrel.

Second test barrel - this was a longer fermentation (3 weeks Ferm), 5 barrels worth of rum in this batch, the entire heads cut from this volume of rum was added back to 1 of the 5 barrels. I underfilled to leave room to add back the heads cut. The net was far higher proof than the other barrels. I did this on a whim when I was setting up to barrel. Thought first test batch barrel was interesting, why don't I amp it up far beyond that. Not only not taking a heads cut, but adding back and essentially completely concentrating the heads volume unnaturally by 5x. Now, our heads cuts on this style are never nasty, in fact I love opening the feints tank for a smell.

Both barrels are fantastic, and exhibit characteristics that I've been missing from our rums. Our white is normally a 1.5x distillation style, very flavorful, but very clean on the nose. Dark rum, even with heavy dunder and bacterial fermentation, close, but still far away.

Only about 6 months in a 30g ex-bourbon at this point, so still very young, but f*ck me the 5x concentrated heads is fantastic. Based on what I'm tasting right now, this will undoubtedly be the best barrel of Jamaican style dark rum we've ever made.

Take it however you want.

Proven Recipes @ Artisan Distiller

We are taking a very long overdue holiday and will be overseas visiting Koh Samui, Thailand for a week or so. All orders up to these dates will be filled but unfortunately nothing will be available between these times. If you don't have spare gaskets or a spare lens then it may be time to be thinking about your consumables.

Apologies for any inconvenience this may cause anyone. [-O<

Deaerated water will have small amounts of absorbed CO2 from the deaeration process.

In the brewing industry it is a must have.

Typical usages:

• Chasing packaging lines prior and post packaging
• Yeast propagation plant
• Blending beer / product
• Carbonation plant

America’s Bourbon Boom Is Over. Now the Hangover Is Here. @ The Wall Street Journal

The dip seems relatively minor in comparison to the multi-year growth. Boom may be dead in terms of continuing it's rapid growth, but it's got to fall pretty damn far to get back to the bourbon dark ages (1960s-1970s).

Love this question. Short version: block acetic acid and acetate-ester pathways while feeding the pathways that make medium/long-chain fatty-acid esters (butyrate, hexanoate, etc.). Here’s a practical, brewery-floor playbook.

Goals & trade-offs

• You’re trying to minimize all acetate esters (ethyl acetate, isoamyl acetate, phenethyl acetate, etc.) without killing fruity/“funky” non-acetates (ethyl butyrate, ethyl hexanoate, ethyl lactate…).
• That means: suppress acetic acid + yeast AAT (alcohol acetyltransferase) activity early, encourage other acid production later, and cut heads hard in the still.

(1) Yeast & bacteria choices

• Yeast strain: Pick a low-acetate-ester strain but high MCFA-ester producer (brewing specs sometimes call this “low isoamyl acetate / high ethyl hexanoate”). Avoid “banana-forward” strains.
• Co-culture: If you want big pineapple/apple notes, allow LAB + mild Clostridia contribution via clean dunder/muck to make butyric/hexanoic acids—but keep Acetobacter out (oxygen control).

(2) Wort/wash prep (molasses/cane)

• Hygiene: Sanitize lines/vessels; exclude oxygen to keep Acetobacter from turning ethanol → acetic acid.
• Backset/dunder acidity: Start pH 3.8–4.2 (acidified dunder works). Below ~4.5 suppresses acetic-acid bacteria while still allowing LAB.
• Nutrients: Adequate FAN, zinc, Mg to reduce yeast stress (stress drives acetate esters). Add yeast hulls/lipids if the wash is lean.

(3) Fermentation regime (the big lever)

Early phase (0–24 h): keep acetate esters down

• Pitch rate: 1.5–2× your normal. Higher pitch = less acetate ester formation.
• Temperature: Cooler start (24–26 °C / 75–79 °F) to reduce AAT activity during growth.
• Oxygen: One small oxygenation before pitch only (if you must for sterols), then no aeration. Keep DO negligible after 2–3 hours.
• Lipids/UFAs: Ensure sterol/unsat. fatty acid availability (via hulls or a tiny food-grade oil addition) — this represses acetate ester synthesis.

Mid/Late phase (24–96+ h): boost non-acetate esters

• Temp ramp: Let it rise to 28–32 °C (82–90 °F) after high-krausen to promote formation of ethyl butyrate/hexanoate/lactate and chemical esterification.
• pH drift: Allow pH to fall (3.6–3.9) via LAB; low pH speeds non-enzymatic esterification of non-acetic acids.
• Dunder charge: Add clean, acidic dunder late or to the next ferment to raise butyric/hexanoic acid precursors—not vinegar-smelling (that’s acetic).

(4) Holding / conditioning

• Anaerobic rest (12–48 h) on the lees at low pH accelerates non-acetate esterification. Keep vessels sealed; avoid splashing/oxygen pickup.

(5) Distillation strategy

• Heads cut deeper. Ethyl acetate and acetaldehyde ride the heads. Be aggressive here; recycle heads cautiously (or not at all) if acetate is an issue.
• Slow early takeoff to sharpen separation.
• Copper contact is fine; it won’t “fix” acetates, so the cut is what counts.

(6) Aging choices

• Minimize oxygen ingress: Keep barrels full, tight bungs, larger formats if possible, cooler warehouse zones. Less oxygen → less ethanol → acetic acid formation → fewer acetate esters later.
• Acid balance: You’ll still esterify with wood-derived acids, but lower acetic baseline means you’re steering toward non-acetate complexity.

(7) Quick experiment plan (low effort, high signal)

Run 4 x 20–50 L trials and taste + lab-GC if you can:

1. Control: your normal process.
2. Low-acetate start: high pitch, cool start, lipids, no post-pitch O₂.
3. Low-acetate + dunder: (2) plus late-ferment dunder; pH 3.7 end.
4. Temp-ramp emphasis: (3) plus a deliberate 24→31 °C ramp at 36 h.

Measure: ethyl acetate, isoamyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate; confirm with sensory (pineapple/apple vs. nail-polish).

Fast checklist

• ☐ pH start 3.8–4.2; end ~3.6–3.9
• ☐ High pitch; cool start (24–26 °C), then ramp (28–32 °C)
• ☐ No oxygen after pitch; airtight transfers
• ☐ Nutrients + hulls (reduce yeast stress)
• ☐ Encourage LAB/dunder for butyric/hexanoic acids (not vinegar)
• ☐ Deep heads cut; limited heads recycle
• ☐ Tight aging (low O₂)

If you share your current recipe, pitch rate, and cut points, I can tune the numbers (and even set a small DOE) to hit your target ester profile.

you know you want this:

Buchi 50 Liter Rotovap slightly used $154k original Price 2013 @ eBay

Tried turbos with awful smells/taste in final product ,running a 4 inch dash with 7 pro cap bubble sections.

I have built a 2.5" stripper still for processing grain mash. It's still a work in progress, trying to get the mash slurry drainage right.

Stats are 10 X 2.5" plates 16 X 6mm holes 1x 8mm hole in centre for plate tree. My stats.

I have a 3600w continuous steam generator built in a Cornelius keg.

Feel free with questions,comments suggestions. For thin wash works very nicely at 3l/hr at 60abv 500ml/min flow rate through 6mm hose.

Here's a few videos:

https://www.youtube.com/watch?v=3CoVUkg7Eo4

https://www.youtube.com/watch?v=W9pdPNaSMB8

https://www.youtube.com/watch?v=s883POCT7Mc

How would you folk go about this.

100 Veterans Memorial Way, Sebastian, FL. 32958

This is a 3.6 acre sight that will house the distillery equipment business while we get started on putting together a functioning distillery that will double as a show room and distilling school where perspective customers can come and road test SD equipment as well as learn the ins and outs of the distillery business from industry luminaries.

More to come.

While the end mixed product was totally drinkable, it was not something you would "WOW!" about. I added a pod of vanilla, some charred Oak and some cinnamon stick to the rum end result for 3 days and suddenly every taster wanted to buy a bottle. The whisky was the same story, but I added a charred oak stake for a few days and then a tiny amount of sugar. A week later it was a different species and so much nicer. Do any of you guys play with the mix a drink kinda cheat flavorings ?

Side note, I have my second rum and first whisky from scratch ageing at present, both were OK at birth date, hoping to surprise self in a months time.

I'm trying to get a free HACCP plan for gin distillation, I need something I can modify for my student project. I would only need it from the GNS stage, no fermentation is involved.

Thanks already!

This my first post in a while. Sorry about that after I won the Argentine spirits competition last year I got a pretty bad chest infection and I was in hospital for about 7 weeks, so I haven't been up to speed with lots of things. I hope everyone here is happy and healthy and making great booze. Anyway I am looking for a decent baileys recipe they could share ?

I am going put in more white spirits into the ASA this year, as well as 15 whiskeys. I am going to see if I can win it again.

The still design includes three chambers, each 900mm in height and 1300mm in diameter. To manage pressure, we've incorporated a 2" pressure relief pipe from each chamber extending to the top. However, I'm encountering difficulties with the simulation, particularly with the semi-continuous nature of the process.

I'm reaching out to see if anyone has experience or data on temperature and pressure profiles that could inform our simulation. Specifically, we're looking for insights on:

• Typical temperature ranges that should be maintained in each chamber for optimal distillation of single malt whisky.
• Pressure profiles that are expected in a three-chamber still system.
• Any specific considerations for modeling a semi-continuous distillation process in Aspen software.
• Recommendations for setting up the relief system in the simulation to accurately reflect the physical setup.

Any guidance, references, or examples of similar simulations would be immensely helpful. If you require further details to provide assistance, please let me know, and I'll be happy to provide them.

Would love to get my hands on a few totes of cane juice, but that's likely never going to happen up here in the Northeast US. I don't think anyone even juices to tote and refrigerated shipping would be way too cost prohibitive.

Looking for something less like jaggery/piloncillo/panela which seem to all be fired at higher temperatures, and already undergoing caramelization. I know some ECJ's are evaporated under partial vacuum and are a bit lighter.