You're basically creating the same reaction as that high school science fair volcano 😅 Definitely proceed slowly when doing any pH neutralization reactions, as they're often prone to co2 foaming up and foaming over as you've experienced The pH scale isn't linear, it uses a base 10 logarithmic scale { pH = -log ([H+]) } 🧪 So for each point moved up or down the pH scale the hydrogen ions change in concentration by ten-fold One option would be to formulate a strong enough buffer solution to counter all the lactic acid produced by the yeast, but that requires a little chemistry A simpler option would be to use an insoluble or barely soluble base like calcium carbonate, most common sources are limestone, chalk, sea shells, oyster shells, and eggshells. The latter being my choice I wash, save, and sanitize all my eggshells from breakfast to make my "buffer" as they're ~96% CaCO2 turning half of it powder for faster action if needed, the other half just goes in crushed into large pieces as the longer lasting but slower reacting half of my mix 👨🔬 Works like a charm once dialed in correctly to match the fermentation it's being used on and doesn't leave a bad taste like "supercharge 5.2" buffer does IMO I'm sensitive to phosphates and that's all "5.2" basically is, others don't seem to really notice it much though 🤷♂ I'm pretty partial to using potatoes for my neutral spirits, exogenous enzyme saccharified, fermented very neutral w/EC-1118, strip it clean of all ethanol then redistill the low wines with reflux and plates holding 90% for the majority of the run, then ran through activated carbon and Celite if I truly want it flavorless though typically it doesn't need it ⚗ Although rice could actually be a very close second, I make a Soju with rice that comes out fantastic and already very neutral so I'm curious what that would be like taken all the way up to neutral because it's kinda soft and velvety like the potatoes Rice has more flavor though so that's why I haven't yet, it can even louche sometimes from all the flavor if ones not careful 😋 Anyway, enough rambling for me. Thanks for making these videos, a look at what I might have in store for myself one day 😁 🥃 Shine on 🍻 --🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
Hi, thanks for your comments. I’ll just let you know when you use a non soluble buffer like calcium carbonate it works well in the fermentation stage but will play havoc in the still as it tends to coat everything. A soluble buffer is a better option. Thanks. Nick
@@distillinginaustralia3257 😊Absolutely, I try to engage with distilling content as much as possible for the algorithm 😄 Although, with proper racking and cleaning practices and procedures I've been using it for years without any issues at all with many still configurations 🤔 But I'm sure you certainly know what works best for you, your equipment, and your customers, as I like to say "distill it however you like to distill it, so that you can enjoy it however you like to enjoy it" 🥃 Though I'm just curious if you don't mind me asking, what kind of buffer are you creating? Because to my knowledge something like a sugar wash would need a pretty powerful buffer, like an HCL-Potassium Chloride buffer. As a simpler and less harsh Acetic Acid-Sodium Acetate buffer solution just wouldn't have enough buffer capacity...🤷♂ Though with all that bicarbonate you have I'd be impressed if you're making a carbonic acid-sodium bicarbonate buffer with the highest buffer capacity 😅👨🔬🧪 🤷♂Regardless, best of luck and keep on chasing the craft & shine on 🍻 --🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
This country and its booze taxes! We've probably got the highest in the world and the ATO will find the time to watch some home distilling guy on youtube and monitor the comments to determine who's making their own alcohol to avoid getting slugged by the tax man!
We appreciate the info and sharing your thoughts! Great work my friend! To be at this level has taken an absolute unwavering focus and determination- very impressive!
Well, if you knew everything from the beginning, there would be no challenge anymore. So you have positive problems or growth pains. This means you're doing great. Fantastic and enjoy your nano hobby.
A thought on an option to reduce distilling time, Nick. You seem to be contemplating at some future point of upgrading from a 4-inch to 6-inch column. You could invest in the 6-inch bubble plates sections (only) now and use 6" to 4" reducers so you can continue to use the remainder of your equipment. This would certainly allow you to run your boiler harder, increasing throughput, reducing run time substantially. I would expect your existing 4" dephleg and 2" shotgun product condenser would knockdown the extra power easily. You can then upgrade the boiler as funds become available. I would also consider a stainless-steel column with copper bubble plates to save cost - all that copper really isn't necessary, especially for a sugar wash. if you want more copper in the vapour path, throw a few copper kitchen scrubbies in the gin basket or in the reducer above the dephleg. Cheers, Denis.
Hi Dennis thanks for the info. My issue is not so much the time it takes to do the run in the day. It’s more the total volume I can output in a day so when you’ve got 130 odd workable litres you can really only do the one run in a day even if you did upgrade to a wider column it would still end up with the same amount at the end of the day. I’ll just have to make do with what I have for the time being unless I can work out how to convert it to a continuous still. Maybe the a wider column would work. All a work in progress.
Hey Nick. So good to see another post from you. Thanks for the update, and I'm so happy that things are working out well for you. Perhaps I missed this in my recent binge watch of all your episodes, but can you please explain in a future episode the thought process behind weighing all your distillate for calculations and regulatory body reporting rather than measuring volume. I understand how the calculations work with specific density, etc., I'm more interested if weighing is a license requirement or if it's just an easier and/or more accurate method. I also ask as I imagine those electric floor scales you have aren't cheap... Looking forward to future episodes. Cheers, Denis.
Hi Dennis I weigh simply because of the accuracy and then use specific density as a way of converting it into volume in litres. I just find it easier and quicker. The floor scars actually work that expensive I can’t remember exactly how much they were but I think they were a few hundred US each when I bought them but that was a while ago. very handy piece of equipment.
great video, as i see it to make financial sense you have multiple choices but the most cost effective methods would be either hire a good welder so he can add material to either the bottom of the vessel, or to the middle so the elements would not be that high up in the vessel, or buy another vessel and turn this one in a hot liqueur tank if you would need for future to do grain mashes. Cheers.
Hello Nick. You are almost certainly enjoying your retirement from RU-vid, and unlikely to read this comment, however I wanted to formally note that you've been an inspiration to me after I spent the past few days while sick watching ALL your YT videos back-to-back. I now know what I would like to begin planning for during the next few years or so leading up to my (slightly early) retirement. I have been home distilling for the past decade or more and thoroughly enjoy the craft and became quite excited while watching your journey knowing that I MAY be able to expand my hobby into a small business in time. The other "major" thing I took solace from the progression of your videos was that your wife seemed to "come around" to the idea of a nano-distillery living in her garage, so I'm optimistic my better half will do same 🙂 So, thank you sincerely for all the information you've provided - it will assist me immensely. All the best. Cheers!
Hey Drop bear, back to back??? Legend!Personally I would have probably rather poke my eyes with knitting needles. 🤣🤣🤣 Glad to hear you got something out of it. I will be doing more videos, Just not about the licensing process. Thank you for the feed back. I get these from time to time and it really does give me a buzz that what I did has inspired others. Good luck, hopefully you can get your better half to come on board. Word of advise, if you’re serious, find something different to produce. There are too many Gins on the market and over 700 distilleries. Approach your local councillor first, if they’re on board then you have a good chance of getting licenced. Nick
"buy local" it's a great slogan but that's all it is, i recently bought 2 + 5 1200 liter conicals double insulated jacketed FV and 1 1500 liter BBT and the prices were EXW 4200 for 1 of the 2 and 2600 per one for the 5 + 2900 for the BBT, at wich we obviously add shipping, customs tax VAT etc (importing them into the EU), as for price comparison same tanks from Slovenia or the Czech Republic are 23000 euros per one without VAT, in Serbia they are ~ 13000 euros per one without VAT or customs duty. So I was able to purchase all the tanks i required for my available space for my micro cidery for less than the price of 2 of such tanks "made in the EU with EU steel". Thanks but no thanks, Hard economics dictate that if the chinese companies can offer it at those prices than the EU ines are clearly way overpriced and those EU companies have ni business existing anymore. Oh did i mention that the EU tanks are weldsd by manual TIG while chinese ones use full robotic TIG and Laser welding? The chinese welding is far superior to the EU ones.
You are right. In a lot of countries “buy local” is always nice, but in reality some countries are just simply better at making things than other countries. It’s a global economy (right/wrong or indifferent) thanks for feedback. Nick
Pretty much, there are a number of home distillers, comes down to if your local council will allow it. ATO and Sate Government will issue licenses if council consents.
Another top video Nick thank you. Have been learning so much through your journey so really appreciate it. Quick question - do you source your bottles in Australia or from China? Currently looking at bottles from a few Chinese suppliers.
The nutrients in the waste are an excellent fertiliser . The garden loves it. But of course legally it has to be disposed of according to regulations. It is a wonder they haven’t asked how to capture any vapours that may have evaporate into the air during distillation.
Hi Mate, I actually know of distilleries that do exactly what you commented on. As long as it complies with local laws and is measured and recorded it can be done. As for "Vapours" hopefully there are none. Could end up being a potential "Flash" point. Most distilleries will have ethanol "Detectors" to alert them of any "Vapours". Thanks for watching. Nick
Thanks for another great video Nick. I have a question that I believe you haven't answered, Sorry if you have covered it. Is there anything in the Australian Standards etc, that states Fermentation must be done in a stainless steel pressure vessel, or Can a small nano/micro distillery Start out by using food grade HDPE fermenters similar to a home brewer? I have searched the internet and combed through many of the regulations, but cant seem to find anything that mentions this. Any information you have would be great. Thanks again for the amazing video coverage of your journey. I'm sure many people will get great use out of this channel for years to come.
Whatever you use just make sure it is “Food” grade. So IBC’s, glass, stainless etc are all good. I’m not aware of any specific requirements. Bacteria don’t survive the distillation process due to heat and high alcohol content. It’s mainly to ensure there are no bacteria present during fermentation to complete with the yeast. Hope this helps. Nick.
It’s hard to quantify the exact benefits other than a subjective observation. It smells cleaner and did not give off as many off smells during fermentation. The wash is giving me better output at the Parrot which is good. Thanks for watching. Nick
Thanks for sharing your journey, I've enjoyed every bit of it. You do a really great job of explaining processes and have a real gift when it comes to educating others. However, there's plenty of work to do running a distillery, I look forward to any major updates. All the best!
Appreciate you taking the time to share your journey and your hard-won advice. Best of luck with your next stages! This was a great series and I learned a lot
Thank’s for sharing Nick, you documenting and sharing your journey was one of the fundamentals that is making my journey possible. Without you and your garage door backdrop, there would have been no way I’d have convinced those closest. The willingness to share experiences and learnings in this industry still blows me away. And fantastic to hear your “full time”. Mark
Professional level expertise made available to the smallest level independent producer enabling local production of that which is valued by friend and neighbor IS the path forward for sustainable life lived in Freedom on Our Planet Earth. You have freely given help to others along this path. Thank You Kind Sir. James Kringlee
Thanks for everything you've shared with us on your journey. I've enjoyed series since day one and it's sad to hear that this will be the end of the series. I do hope that you consider making some updates in the future. I wish you the best of luck and great success. Cheers
Thanks, that’s very interesting. I too was of the understanding, that the wash was left undisturbed from pitching the yeast at day one. Although my volume of wash is considerably smaller than you’re fermenting; I shall definitely be trying this method on my next batch. One question however, after the sixth day of circulation at the end of fermentation; what is your process of clearing the wash with all of yeast that is now in full suspension?
We don’t, prior to charging the still we do a short circulation of the wash to eliminate a concentration of yeast on the bottom and then charge the still. Thanks. Nick
@@distillinginaustralia3257OK, thanks for the reply Nick. Your answer is even more interesting; I'll give that a go as well. Thanks again for uploading all your previous videos; they've been very educational. I wish you well for your 'distillation journey' from here onwards.
Hi, typically they are known as Feints. We have to collect them and record this information for the Tax office. When we have enough we re run the feints through the still at 35% and take off the hearts from the run. After the re run what is left as feints we denature, report quantity to the ato which then leaves us free to use it in our ethanol heater to warm the house. We can also sell it as a cleaner or sanitiser. Thanks. Nick
Hi, fair point, but not fun if you're the one they do catch- Look at poor old Popcorn Sutton he was going to do a stint in Federal Prison. Thanks for watching. Nick
Thank you for the good explanation of this boiler. How long does it take for the fermentation process to be completed and for you to start distilling? You make your alcohol based on sugar, so a sugar wash. If you compare this with alcohol made from grains, there is a clear difference. Alcohol made from just sugar is not that soft. It does not have a velvety taste. Do you take any steps to soften the alcohol?
Hi, Fermentation generally takes 5-6 days. Usually start at a SG of 1.08. In relation to Sugar Wash V's Grain, I have actually found the opposite to be true. Customers regularly comment on how smooth the alcohol is in comparison to the "Commercial" brands. I've done blind tests on my mates using my Vodka against well known brands and they have all preferred my vodka. Now, this could be due to my cuts as I'm not trying to extract every last ml of drinkable alcohol from the run, I'm very conservative. So, no I don't take any steps to soften, other than keeping a close eye on cuts. Thanks for Watching. Nick
Hi Chris, how you going? Nah mate, still using Distillimax HT, gives me a really good end product. Expensive? yes, but I find it worth it as I'm so far under the Excise threshold it doesn't matter.
Only just discovered you vids.. they all seem really good, informative and natural.. the comparisons are good too.. I would like to ask, do you or have you charcoal filtered any of the Vodka you make?. Cheers..
Hi, no, I have looked into it and was going to do a video on it, it’s a task for next year. I have found that good cuts give me a pretty good result. Better than the commercial ones (independent tested)
Is this High PH Sugar Wash noticeably different in taste or alcohol recovery than the previous wash started at a lower ph? any thoughts on the dramatic ph drop just after startup of this start at high ph wash?
All sugar washes have a dramatic dip in ph. Our water has a ph of 7 so to decrease and then increase ph levels just means you’re chasing your tail. To answer your questions no, I didn’t notice any change in quality or quantity. Works for me. Thanks for the comment and following the channel. Nick
Please share what specific yeast and yeast nutrients you have found to work best, to date, for your sugar wash. As you suggest we must check around and try to understand that is working. I am not asking for a product endorsement, just a bit more detail on what you have already gracefully shared. Thank You
Please, please, please, I am afraid of distillation because alcohol has been banned in my country, and I want to distill a liter of vodka from a 3 liter of wine. How much toxic methanol can I remove? I am afraid of blindness and diseases. I hope you can answer me. Thank you.
Hi Alexandra, firstly, if it’s illegal to have alcohol in your country then don’t do it. As far as Methanol is concerned, at the beginning of a run what comes off first is the most volatile which tastes and smells a bit like nail polish. Collect these in a separate container until such time that the smell/ taste has gone, what you collect after that will be good to consume. Watch out for tails at the end, again taste and smell and you find the tails. Collect tails and discard. May need to do 3 or 4 runs as experiments to get used to the process, tastes and smells. Good Luck, but as I said at the beginning if it’s illegal , it’s illegal. Nick
Technically they’re all hydrometers but for distinction people will refer to them as alchometer and hydrometer. So , yeah you are correct. Thanks for the feedback. Nick
Thanks for the update. You mentioned you were short on stock. We also spoke briefly by text when I was up that way a few months back and you mentioned then you were waiting on bottles if I recall correctly. A video on the logistics of getting it all together would be great if you get the time. I’d also be keen to know if you’ve made any inroads on rum production. Thanks for sharing your journey to date, it’s been very interesting.
Hi Mark, that’s a good idea, thanks. Yes my bottles arrived but my stock shortage was caused by selling well at the market and me having to go away for a couple of weeks. Back in production now but giving myself a couple of weeks to get stock levels up so I don’t fall behind. Rum is still on the agenda, but next year. Thanks for watching. Nick
