Influence of sodium chloride on wine yeast fermentation performance @ Dovepress

Found this regarding the running of a Vulcan three chamber still:

Is It On The Test?—The Three Chambered Still @ Boston Apothecary

I get the heeby jeebies anytime someone says why dont you use oil in your bain marie still. I always say because it can explode and burn. Water has a problem burning. At least no-one was injured.

Bit about em.

Ocean’s Daughter Distillery to open at Westport Winery Nov. 29, 2019 @ The Daily World

Anybody have any experience with a set up like this?

TriplePlus Cartridge Filtration System with Pump

Go from coarse to fine filtration in a single pass with our TriplePlus system on a cart.

Overview

Hang on a sec. Three cartridge housings on a cart plus pump? Have we gone berserk? No, our customers requested it, so we built it.

Go from coarse to fine filtration in a single pass with our TriplePlus system. Powered by one of our SimpleSeries air diaphragm pumps from Versa-Matic, it is the perfect tool for wine and spirits producers who wish to polish and clarify their product with the accuracy of membrane cartridge filtration in a powerful all-in-one package.

Choose the pump type that best suits your application:

SimpleAir: A tough and economical polypropylene body with Santoprene diaphragms make this pump well-suited to wine, beer, and low-proof spirits.

SimpleWine: 316 Stainless Steel wetted parts and Santoprene diaphragms for excellent compatibility with wine and beer, as well as more acidic products like cider.

SimpleSpirits: A fully-groundable 316 Stainless Steel body with ATEX certification for higher-proof spirits. SimpleSpires 12 & 43 pumps provide 12 & 43 GPM of max potential flow rate, respectively.

SimpleSolvent: A fully-groundable 316 Stainless Steel body with ATEX certification and PTFE diaphragms for cold filtration in extraction applications. SimpleSolvent 12 & 35 pumps provide 12 & 35 GPM of max potential flow rate, respectively.

Specifications

• Three 30" cartridge housings mounted in series allow you to go from coarse to fine filtration in a single pass
• Different pumps available for processing different materials max flow rate air diaphragm pump
• 12 GPM pumps require 10 CFM at 60 psi for max flow
• 35 & 43 GPM pumps require 30 CFM at 60 psi for max flow
• All 304 stainless steel cart
• Built-in tool tray
• Air inlet ball valve and regulator for speed control

@CuO said: Hey you guys! I've been looking to buy a still from {name removed by the forum admin}. Does someone have any experience with them?

You can not seriously ask something like this here, with the StillDragon® Community Forum in sole support of the StillDragon® Organization!

FYI The company you mentioned is a copycat rip-off which stole every single idea from StillDragon® and is trying to market these as their own. They have no experience with distilling at all and are just trying to make the quick money.

The kicker for me is someone like Chopin vodka, who is a peel-on shop. Wonder how many plates those guys are running.

Potat-O, POT-ato, try it both ways.

I found the flavor far less neutral with skin.

Lots of the "craft" potato vodka that's actually mashed and distilled these days is from processed flake, because it's far easier.

If you do a search here i did a mock up of a 50l based twin milk can rig somewhere. I'll see if i can find it. should be scalable.

Essential Oil Stock Rig

Your three elements provide the following combinations in on/off.

• 500W
• 1000W
• 1500W
• 2000W
• 2500W
• 3000W
• 3500W

That’s fairly granular.

Is variable SCR control better? Yes, however I’m not sure that’s possible with a Brewzilla - this is an all-in-one kind of mash setup.

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Please be aware that this minimum order value can not be enforced by our current system automatically, so if you place an order with a lesser value we have no other option than to cancel it and inform you about this limitation!

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I think Catoctin Creek just won the celebrity backed spirit game.

Catoctin Creek Partners with GWAR on Ragnarok Rye Whiskey @ Craft Spirits Magazine

@zumurgybob. Well I dont know what products @crozdog is making but I have gone through about 25 different whiskey recipes and wood combinations. I have a couple that noone else makes which is a 4 grain multigrain aged on 4 different woods including two from the amazon, and a light Irish aged on a native wood from Tierra del Fuego called Lenga. Its very nice and very distinct and no-one else here is doing it, yet. Most of my whiskey making is potstilling @zymurgybob style. Cant go wrong.

@Smaug said: Steak and lobster here

3:-O

There's so many things in the world i don't understand. Lucky no-one needs to know everything.

Jeez, this is fun! Kinda like being alive at your own funeral.

As far as getting the book in .pdf or Kindle (.mobi?), know ye that I wrote it and I sell some of it, but the publisher (Amphora Society, Mikes McCaw and Nixon) gets to say how it's available, and they say "no e-books". Sorry.

Also, the book was published in 2011 as a beginner's guide to truly understanding the controlling principles of distillation, mostly about potstills, and how to distill, mostly without f*cking up. It was meant as a safe path through all the bullshit that was bandies about 10 years ago.

We've all come a long way.

All the really serious stuff I've learned about whiskies, mostly malt whiskys, has come since the book was written, and I'm truly proud of much of it, but most of it would not have been possible without doing in-distillery tastings where you can watch the expression on taster's face, and ask questions of her/him. For example: Is there anyone here who would give a sample of a 135-140 (cask strength) proof 6-month-old single malt with enough peat smoke to cure a ham, to a little old lady and expect to be told she loved the flavor, but wasn't it smoother_ than the 125 proof cask strength? I'd say that was absolutely nuts, if I hadn't been previously told by many tasters (helping us experiment with new products) that the ~140 proof was indeed smoother, and that they wanted to buy it. I also found that, strictly for information value, that most tasters found the un-aged un-proofed raw still output (all fractions mixed, of course) to be acceptable smooth and rich in malt flavor for sipping. Admittedly, this was the ~135-140 proof stuff, which had been, as is normal for that product, 4 times distilled.

Sorry to say, though, there will probably never be another book with this stuff in it.

@punkin said: You want ZBob's guide. If it was a dog it would have bit you.

Not sure which guide this is referring to, the only relevant discussion here started by @zymurgybob is the following one:

Read Me First - The Very Basics of Liquor Distillation

There are a lot of links in his post and quite a few of them are about pot stills and pot distilling.

So, I was looking at the oats from my grain supplier and came across these roasted oats which look like a great addition to a stout bringing light nutty flavours.

Would the roasting of the oats change the mouthfeel you get from rolled oats?

Im thinking about swapping out the rolled oats for this as like grim suggested the nuttiness would compliment the stout.

Gladfield Go Nutty - Roasted Oat Malt @ BeerCo.com.au

Commercial? You said bulk. Cabot/Norit.

They will sell by the bag, it's not cheap stuff though. Best of the best. I don't know what their Europe pricing is, but US for high purity beverage use, you are talking about anywhere from $7-12 a pound, $350-700 a 50lb bag plus freight.

I believe what they recommend is their NORIT PK 1-3 for Vodka, or their GAC1240PLUS at the 7 bucks a pound.

Less expensive option will be talking with a water filter supply company, they can often source high quality food grade granulated carbon for water purification, that will work just fine if you are OK with a middle-of-the-road type option. Probably 1/4 of the price of Norit. Don't buy this from anyone who doesn't know what they are talking about, or can't provide a detailed specification sheet. Absolutely don't buy from anyone that can't verify what you are buying is virgin carbon, as regenerated/reprocessed carbon needs to be avoided at all costs.

CABOT NORIT PK 1-3 Granular Activated Carbon Data Sheet (PDF)