ACSA Convention in Pittsburgh!

Jason, Avian and Odin are currently in Pittsburgh, Pennsylvania, where iStill participates at the convention and trade show organized by the American Craft Spirits Association. Yesterday was the opening day. Four hours of cocktails, talks, networking, and more. Busy event, well, for us at least. Many people visiting our stand and being amazed at the amazing technology we have to offer! Here are a few pictures …

http://www.iStill.eu

News on the iStill 100 NextGen!

Introduction

The iStill 100 NextGen has been a huge success. And since the iStill Team firmly believes that you should always change a winning team … here’s the new iStill 100 NextGen!

What’s the same

The boiler and the insulation stay the same. So does the cleaning in place system (CIP).

What has changed

The iStill 100 NextGen now has:

  • New PLC and new programming, now the same as the i500, i2000, and i5000;
  • Including an Extractor program;
  • Internet connectivity;
  • New robot, again the same as the i500, i2000, and i5000 already had;
  • Automated Cuts Selector for Heads, Hearts, and Tails;
  • A bigger, stronger, and longer heating element at 7.5 kW and 400 volts;
  • An additional thermometer probe in the column;
  • The improved iStill Collection Head with blind plate for robot assembly;
  • A bigger column cooler that allows the unit to run at higher power settings;
  • Oversized iStill 500 after cooler to bring produced spirits back to room temp.

The unit is now a perfect little copy of its bigger siblings!

Production and Orders

We have stopped producing the outgoing model. We are starting up production of the new units next week. Orders can be placed from now onwards. Please be aware that the online iStill Design Center still shows the old unit. We hope to amend that before the end of September.

Pricing

The price of the iStill 100 NextGen is now EUR 15.000,-.

Picture

Building up the new iStill 100 NextGen in the iStill University …

IMG_3698

How to Make Peachcello Liqueur!

Introduction

Last few weeks I have played around with the new iStill Extractor Column a lot. One of the most interesting recipes I produced is a drink made with peaches. It’s not exactly a liqueur (because the recipe only uses 100 grams of sugar per liter), and it is not really a “cello” either, since it is made with the fruit flesh and not with the fruit skins. But it is good. Darn good!

Here is an instruction, with pictures, on how to make it, using the iStill 100 and the new Extractor Column. Same procedure holds for the iStill 500, iStill 2000, and iStill 5000 with their related – and bigger – Extractor Columns. Ingredients, preparation, GNS production, fruit handling, extraction and bottling, it’s all there …

Ingredients

What you need is:

  • Lots of sugar, water, and turbo yeast (to make the GNS – if you are not buying it in);
  • 25 kilo’s of peaches (to extract taste from).

Preparation

Buy an iStill 100 with Extractor Column …

IMG_3298IMG_3299

GNS Production

Use the Turbo Yeast, water, and sugar …

IMG_3303

To whip up 240 liters of ferment …

IMG_3296

After 3 to 4 days use the i100 to strip and then finish the ferment into 96% Hearts …

IMG_3308

Fruit Handling

Buy 25 kilo’s of peaches …

IMG_3393IMG_3392

Peel them, cut them in quarts, and remove the stone …

IMG_3408

Toss the skins and stones …

IMG_3409

Extracting

Put the iStill Extractor Column in place …

IMG_3407

Dilute 50 liters of GNS to 38% and add it to the boiler …

IMG_3297

Put the peaches in bags …

IMG_3404

And put the bags in the Extractor Column, all 25 kilo’s …

IMG_3405

Run four extractor cycles and you now have 54 liters of 36% Peach Essence …

IMG_3421

Bottling

Add sugar, bottle, and end up with the world’s most amazing Peachcello Liqueur …

IMG_3423

http://www.iStill.eu

iStill in North Carolina!

Last week Skylar and Scott visited us. They are from North Carolina, where Scott and his partners will be opening a distillery soon. Prior to receiving their iStill 2000 NextGen, they flew over to the Amsterdam iStill Center for some training.

How we organize a dedicated training like this pretty much depends on the wishes our customers have. In this case, Scott wanted to be trained on how to assemble the iStill 2000 NextGen, on how to run it, and on how to make gin and whiskey with it.

We had a great day, doing all that … and more. How about tasting some gins, having lunch, and then tasting some genevers? Here are a few pictures that’ll help get the message across that we had a great time together!

Scott starts to assemble his iStill 2000 NextGen:

20161011_133054

Scott hugging hisĀ iStill 2000 NextGen after he assembled it:

20161012_1330540

The best way to learn about gin … is by drinking it (fltr: Scott, Vic, Skylar):

20161012_130038

Lunch in the city’s former arsenal, now restaurant and hotel:

20161012_142021

And here’s Scott and Skylar tasting genevers:

20161012_160415

http://www.iStill.eu