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  2. 300 Gallon Trident Still, Mash Tun and Steam boiler to run it all. Ready to go. Moved on to other pursuits, looking to liquidate my kit. Price is less than the still costs new today by about $10k. Will throw in the Boiler and Mash tun. Boiler is setup for Propane, I have the Nat Gas kit also. Mash Tun is 500gal with center mounted mixer. Looking for quick sale to appease my bank. Located in Bennington, VT. 05201 if you need to figure out shipping. Ken@spiritsofoldbennington.com
  3. Hi All, It's that time of year again. We are deciding how many acres of Bloody Butcher red corn, as well as white corn to plant this year. We are currently taking contracts for Fall 2019 delivery. Here are the details: $0.30 per pound, FOB Columbia, Illinois (not including super sacks, pallets, etc.) Cleaning available for additional cost of $0.02 per pound Minimum Quantity = 8,000 lb Signed contract must be in place to secure order Contract period will be closed within next 6 weeks. For more information and contract details, please email adam.stumpf at stumpysspirits dot com Thanks!
  4. This is a typical F&T steam trap made by Spirax Sarco. You just install a ball valve on the bottom port of the casting so you can always clean it out regular.
  5. Simple Stainless Steel set up we used to mash 200 gallons of mash for special grain-in distillations. Allows for simple, manual mashing. 240v 3 phase electrical immersion heater (pictured) would heat water up the night before mash-in. We used a large square piece of insulation as a lid to keep the heat in. We no longer have these lids High quality Cooling coils fabricated at Vendome allows simple cooling of the mash to pitching temperature. Bottom wall is slightly pitched toward drain. NPT Fitting on side of mash tun available for temp gauges. 2" triclamp valve on tank bottom not included...this is an "as is" sale. We have (2) of these mash tuns. Asking $4000 obo. Location: Denver, CO Contact: distiller@leopoldbros.com
  6. Thanks for all that started and contributed to this thread already. We're now looking to add a control system to our dephlegmator, and just want to revive this thread to see if anyone else has done this with a PID. If so, would you mind posting specs/pics of your setup? We plan to go the 4-20ma proportional valve route. Thanks in advance.
  7. I'm starting to wonder if I have 800 kernels between my ears... Anyway, thanks. I hadn't thought about the starch conversion. I was sort of running the assumption that the lack of water was most of what we were talking about and the mass of fermentables wouldn't shift that much. For shucking I don't see it at scale, but as usual some good ol' boy engineering with a screw, cordless drill and a loop are available on Youtube solves the picnic size problem.
  8. It is all state law. State liquor law still often = blue law. They are a zany mix. Ask the local ABC agents what the law is in your state.
  9. Definitions matter. When you consider §19.54, you should know what the terms it includes mean to understand what it prohibits. As other say, you are fine. Here is why. The term "distilled spirits plant" is defined in §19.1. It means, "An establishment which is qualified under this part to conduct distilled spirits operations." A distilled spirits plant is composed of "the" bonded premises, which means that it must have such premises, and"any" general premises, which means general premises are optional. The term "bonded premises" is defined. It means "The premises of a distilled spirits plant, or part thereof [the other part being the general premises if you elect to have them] , as described in the application for registration, on which the conduct of distilled spirits operations defined in 26 U.S.C. 5002 is authorized." So the bonded premises extend only to the area you describe, which can be a portion of a building. "General premises" is also defined. It means, "Any business office, service facility, or other part of the premises described in the notice of registration other than bonded premises." Here again, it is something you describe. If it is included general premises on the application, and the application is approved, then the general premises is within the boundaries of the DSP plant and you may not conduct other business without TTB's approval. Any undescribed portions of the building are not DSP premises. Since the restriction to which you refer, §19.54's prohibition on other business, applies only to the area you have described, on your application as within the DSP premises,l all of the other businesses conducted in the rest of the building are not affected by and do not affect your application.. However, you must provide security that prevents persons from gaining unauthorized access to the spirits without forced entry. That is my description; you will not find that wording in the regulations. The regulations, §19.192, require (1) that you provide "adequate security measures at the plant to protect the revenue," and (2) that "the buildings, rooms, and partitions must be constructed of substantial materials. Doors, windows, or any other openings to the building must be secured or fastened during times when distilled spirits plant operations are not being conducted." And that is it. So you must set your DSP apart from other areas by partitions constructed of substantial materials that afford adequate protection to the revenue. Whether what you have does so is TTB's call, but there are precedents. TTB specialists have developed a mantra, "floor to ceiling," which they chant, and which reflects an interpretation of the separation needed that is not found in the regulation itself - for example, §19.192 itself allows outside tanks that are within an enclosure, for which a chain link fence has always sufficed and some of my clients have separated adjacent breweries and wineries for the DSP by chain link fencing that does not reach the ceiling,, after full disclosure and without objection. But, if you have walls, then TTB is not going to object to the quilting store next door and the canoe manufacturer on the other side of the other wall. A sidebar - TTB will insist on floor to ceiling separation of any space that is used for the retail sale of liquors (read that distilled spirits, wine or beer) and will not permit such sales on general premises. You can taste on general premises, but only if there is no charge, direct or indirect. An indirect charge would include charges for tours or for parking for tours, as wll as charges for tasting. But that is usually easily enough solved. Don't put the place you sell spirits in the description of the DSP which defines the boundaries. To those of you who have approvals that are contrary to what I've said, and I know they exist, when you go to amend your application, you are going to have to affirm that you understand those restrictions. Thatch is correct., It is local zoning, development and fire codes that present the largest hurdle. ALWAYS make sure that you can get that approval, for the space you propose to use, before going to great expense only to find that complying is going to bust the budget. ,
  10. I agree with Thatch. Ours is in an office/warehouse building with multiple tenants.
  11. Because we are in an area where the only way to get here is via ferry or small airplane its fairly straightforward to target points where travelers get bottle necked - the aforementioned ferries are a great example, because people have 40 minutes with nothing to do but browse the rack cards looking for adventure. This summer we will also probably take out some display advertising in this venue as well. We have had a few travel writers do stories on us - these leads usually come through the local tourist association. We get the most amount of return from these kinds of articles because they are 'authentic' - whatever that means these days. Here is an example of one: https://montecristomagazine.com/food-and-drink/where-to-eat-on-the-southern-sunshine-coast So, we're always very accommodating for these types of people. There are loads of locally focused food, travel & lifestyle magazines all over North America - the trick is to find them. Most of them have small circulations - one we're dealing with now covers the Vancouver cocktail scene - so we've done a bit of display advertising with them. We also do radio, which we've had mixed results with. Overall though, a lot of small mentions and a lot of 'word of mouth' has really enhanced our reputation which absolutely makes it easier to draw people. An easy way to get a grasp of your own marketing efforts is to grab a map and start drawing a series of ever larger areas on the map radiating from your distillery. Each one of these areas becomes an area that you can easily visualize and where you can easily find a variety of mediums to focus on. We tend to look for opportunities where the potential audience ranges from about 5 to 15 thousand. Also knowing who your target market is is key. We find generally we are dealing with an older more sophisticated crowd or slightly younger but well established couples. Instagram has been great - our customers follow us and we follow the other distilleries so we can get a sense of what other distillers are up to and we're quick to seize on good ideas.
  12. No The space would need to be secure. Keep in mind that the TTB is interested in protecting revenue. As long as this space does not have easy entry by others there should not be a problem. We have our distillery inside a malt house. The malt house is within the confines of the DSP. There is also another company within the building but not within the confines of the DSP. The TTB may be your lesser challenge. You need to talk to your AHJ about what their requirements are based on how much storage of flammables you require.
  13. Hi there - I'm still in the early stages of trying to start a craft distillery in Washington. I recently had an exciting breakthrough, when some family friends who own a business bought a new building and are offering some space in their large, new warehouse-type building, which they're currently renovating. The building would have completely separate spaces with completely separate entrances. They're renovating it to fit their office and retail spaces to lease. The space which they've offered me already has a great start with plumbing, sprinkler systems and in-floor drainage. I was refreshing myself on the TTB website and I came across this section and had some questions: Does this mean that operating a distillery in a building that has other businesses would be prohibited? Or would it only be permitted given certain requirements (like separate entrances)? Or is it fine as long as you let the TTB know? Or am I misreading this entirely? Thanks!
  14. I do mixed ferment ferment for all of my bourbon as there are some ale yeasts that bring amazing complexity to bourbon, that does not seem to come from strictly distillers yeast
  15. an average ear of corn has 800 kernels......oh wait this isnt corn trivia? I cant even begin to imagine the mess that would be trying to use fresh corn. Most folks use some variety of dent corn as it is simple, has high yield, and is scalable
  16. Last week
  17. Sounds like you have a pretty good grasp of how to attract traffic. I think I understand rack cards. This would be as generally seen in a motel lobby, right? Where do you hang your posters? What sort of checkpoints are you referring, are these border checkpoint between the US and Canada? How do you get article mentions? Do you send out frequent press release? What sort of travel mags are you referring to and are you paying for ad placement in the mag?
  18. When I was writing my original business plan, the idea of tourism never even entered my mind. Nowhere did I mention it. Rather, everything was focused on the local scene. When we opened our doors we had no idea that our place would quickly become a popular draw for the tourist crowd. In fact, even in the coldest depths of winter with what limited traffic we had, three quarters of it were people traveling from Vancouver on a quick getaway for the weekend. So now, other than token efforts for the locals, we focus the vast majority of our advertising/marketing dollars & effort on the tourist trade - rack cards, posters or signage at check points, article mentions, travel mags, etc.
  19. That may very well be true; I honestly have no idea. I know in the conversations I have read it was pointed out that if using sweet corn you should get it fermenting quickly as the sugars begin converting to starch immediately after picking; or blanch it after picking to stop the conversion to starch. I will point out again that this info was not from a commercial distillery, and I cant imagine it being practical in anyway.
  20. Odin

    Odin on Gin

    A Forbes article on gin in India, featuring our esteemed customers Vidur, Sakshi, and Rahul! http://www.forbesindia.com/article/forbes-lifes/behind-indias-gin-in-the-bottle-movement/52817/1 Regards, Odin.
  21. Thanks for the link foreshot, although our distillery isn’t open yet, we started with the notion of becoming a destination, as we are located near the Second largest cruise port in the Southeast,which hopefully will bring us visitors for our tour/taste adventure ! Lorenzo
  22. Experiment I've been meaning to try - lay down a few barrels of a heady-cut ale yeast whiskey for longer term aging - to be used as blending stock with a more traditional cut/fermented whiskey. The more liberal heads cut to try to counteract the loss of ester-character in longer-aged spirit. Obviously you wouldn't go to the bottle straight with something like this, but it might be an interesting way to reintroduce more ale yeast-character into the final product.
  23. Yes, I love to mixed ferment. Generally though, I'm doing it because I'm pitching an esoteric slow fermenting yeast first - Torulaspora, Metschnikowia, - or bacteria, etc. And giving it a solid 24-36 hours to build character before pitching the heavy hitter. Why the desire to co-pitch? Are you assuming attenuation is going to be a problem? At reasonable starting gravities, it's not problematic. I use a number of ale yeasts, none of which have had any issues fermenting down to 1.000sg. S-04, US-05, Nottingham, ECY10, etc. Chalk it up to slightly warmer fermentation temperatures (high 70s), high nutrient (backset), agitation in fermenters to reduce early floc., and mashing with little to no residual dextrins/unfermentables (glucoamylase). Nottingham is hands down, one of my favorite whiskey yeasts. Couple things to keep in mind. In my experience, high starting gravities are going to make this more challenging, not less, especially if your first pitch yeast is a fast fermenter. By the 24-36h mark, you've already created enough alcohol to create a stressful environment for the new pitch, at that point there may be enough of the Yeast 1 biomass to outcompete Yeast 2. Reduce the timeframe, and you don't yield nearly the same character from Yeast 1. To emphasize character of Yeast 1 - consider underpitching at 1/2 typical cell counts - this is to emphasize Yeast 1 character and to slow down Yeast 1 somewhat (yes, it's somewhat counterintuitive). Underpitching ale yeasts and fermenting them warmer than recommended temperature is a great way to emphasize ale yeast ester contribution. Killer Factor Positive and Killer Factor Sensitive yeasts. If Yeast 1 is sensitive, and Yeast 2 produces killer factor - this may be counterproductive. Pitching a sensitive ale yeast, and then a fast fermenting KF+ yeast a few hours later - you might be wasting money. Careful with the high-phenolic POF+ yeasts - those phenols come through loud and clear, screaming all the way through hearts. Might be your thing if you like a "peaty" phenol character. Really fast ferments (4 days) is not going to yield tremendous yeast flavor contribution, so it may be moot. Fast ferments are ideal if the end goal is a cleaner spirit with higher yields, but longer ferments really begin to emphasize character - I think this is especially so with the ale yeasts. Let 'er riiiide. Maturation duration is a killer of unique yeast flavor contribution. The beautiful fruit and florals of ale yeasts do not stand the test of time. You can have an amazing new make, by the 1 year mark it's already lost considerable character, by the 2 year mark, it's almost gone. It becomes a very, very subtle difference. I always wondered why the big distillers said that yeast didn't make a difference. It's not that, it does make a huge difference in new make ... but at 4 years? 8 years? 12 years? Concur with @adamOVD on the Champagne as Yeast 2 - EC1118 is very commonly used to rescue stuck fermentations, as it can withstand the stress of being pitched into a higher alcohol fermentation. FYI - It's killer factor positive.
  24. Agree, what would the workflow even look like? Shuck corn by hand and then manually cut off the kernels? I was always under the impression that the total fermentables from fresh sweet corn were actually considerably lower than dry feed corn.
  25. Do you have swing top bottles available? If yes what is the price on 5000pcs delivered to NJ....if not what is the price of mold and initial order quantity. Thanks Richard
  26. Some brewers and cider makers will pitch champagne yeast towards the end of the ferment to dry out the beer or for super high alcohol content. I've done something similar with rum to get a better yield. One yeast for flavor the other for good attenuation.
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