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Re: [new_distillers] first run questions

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  • Mike Nixon
    raptillicus2 wrote: Subject: [new_distillers] first run questions hello all 1st will there be any problems experimenting with Ian Smileys 30 litter flaked
    Message 1 of 3 , Aug 4, 2003
      raptillicus2 wrote:
      Subject: [new_distillers] first run questions

        hello all 1st will there be any problems experimenting with Ian Smileys 30 litter flaked maize recipe in a large pot still of 100
      gallon ,or should I scale it up a bit ,for it will only fill the boiler  a couple of inches. 2nd Is there any reason why i cant mash
      in the  stainless boiler part of the still.   bottom is thick  and still is fired with propain . further more any reason i should not
      ferment in the still,by dissconecting the copper union on the lid and inserting a air lock
      =====================================
      I passed on this query to Ian, and his reply is copied below
      Mike N
      --------------------------------------------------------------------------
      He'll have to scale the recipe up to at least 50 gallons, just running a few inches on the bottom is not a good idea.  Also, with a pot still he'll want to strip the batch before he does the final spirit run.  A 30L batch of mash yields only 20L of liquid to be distilled, and that 20L only yields about 3.5 or 4L of low wines for the final run.  The 3.5 or 4L would definitely be to small in a 100 gallon pot still for doing a spirit run.
       
      As for mashing and fermenting in the still boiler, this would work, but he'd have to keep in mind that he would need to aerate the mash before he puts the yeast in, and he will have to separate out the solids before he can strip it.  So, he will definitely have to move the mash from the still after the fermentation is finished before he can run it.  If he tried to strip the mash with the solids in place with a propane-flame heat source he'd scorch the grain solids on the bottom of the still boiler.
       
      Regards
       
      Ian


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