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  1. Today
  2. Karl, that's awesome! I love your logo! I'd be happy to help in any way I can, I'll send you and email. Brandon
  3. Yesterday
  4. Good stuff glad to hear your going to be a real distillery . We're not far from Edmonton let us know if ya need anything . Tim
  5. Hi Tim Thank you kindly for reaching out. We would likely set up in Edmonton and be an actual distillery working with grain. There is one product where we would consider using GNS and are discussing the pros and cons of that with a consultant now. My comments on the business side of things were based on our export strategy as my partner and I have 25 years combined experience working overseas in Asian with business connections there. We would also be interested in working with AB/SK farmers in the future to produce single malt/single farm whiskey but we haven't yet researched that. We are also interested in working with landrace heirloom grains but haven't had time to look in to that either. Lots of good stuff to learn which is making the journey thus far satisfying. SB
  6. Hello where in western Canada are you planing your set up , were in Saskatchewan if there is anything we can help you with just ask . Hope your planing a actual distillery not a gns /Ngs outfit . Tim
  7. Odin

    Odin on Gin

    Interesting news by Beacon Commodities on various herbs and spices for gin production: https://mailchi.mp/d253e821af38/issue-36-english-coriander-crop?e=0f2ae14328 Regards, Odin.
  8. Evening All A partner and I are writing a business plan to start a production distillery in Western Canada for export purposes. While we absolutely adore and respect the craft of artisanal distilling and have pet projects we'd like to work on later we are approaching this as a business that sells alcohol. We have proven track records in operations, business development and marketing in the brewing industry so hopefully that counts for something. I've read (over and over) the warnings of starting up a distillery on ADI and have taken those generous offerings of sage advice to heart so thank you to the members for sharing those words of wisdom.The information and support provided by members in this community is very much appreciated. We have made no formal investment decision as we are part way through the research process but we expect to have clarity once our business plan is complete and has been reviewed. StrangeBrew (SB)
  9. submersible aquarium heaters work great for heating rum fermentations. 1 should be enough to hold 800L at 30C.
  10. Last week
  11. Old discussion. But, I'll offer old knowledge in response. When I knew, and I have no reason to think things have changed much, the price to a liquor store, or to a chain, was usually lower than the price to a bar (assuming we are talking call items and not well) because the bar bought in limited amounts. Really big buyers, who could afford to centrally warehouse, got even better prices, because of quantity discounts no retailer who did not centrally warehouse could purchase. Plus, if they warehoused, they could take advantage of post offs to buy at the right time. Or in some states get direct delivery, going around the wholesaler tier completely., Price structure based on quantity meant that it was sometime (if not often) cheaper for a small purchaser (bar or neighborhood liquor store that stocked bottles, not cases) to buy from someone like Costco than to buy from the wholesaler. In fact, in at least one market with which I was familiar, the wholesalers, who really served as a merchandising service, not a sale organization, prefered that small retailers go to large retailers to buy and set prices designed to encourage just that. I'm answering this in the hope that someone who knows more about current conditions than I do can fill me in on the situation now, but I know that as recently as the Washington conversion from state monopoly to privatized distribution, given the quantity discount rules, central warehousing rules, and direct sales rules that Costco got into the bill, those persons who bought small liquor store licenses went broke fast. With the advent of distribution systems that allow just in time delivery, so that a chain can ship a case of whiskey in the nightly restocking of a store from a central warehouse, small became increasingly untenable. i'd like to hear comments on this from those who know more than I do.
  12. Well, we're finally taking the step from GNS gins into fermentations, our distillery is currently developing a line of rums and it's all very exciting. We're currently doing development work with 50L fermentations which we just keep in a temperature controlled room, the plan is to scale up to ~800L fermentations in 1000L plastic IBCs. The temperature in the facility varies wildly year-round from about 7°C in winter to 30°C in summer. We want to keep fermentation temperatures in the 25-35°C range, with fermentations that last about 4 days. We've got no experience with fermentations that big, and the heat loss and heat production are a bit of an unknown quantity. We're hoping that most of the year round we can simply control the pitching temperature so that it stays within the required range. Most of the year, this will probably involve warming it up to about 25°C before pitching. What I don't know is whether we'd need to insulate, or exactly what temperature we should pitch at depending on outside conditions. Does anyone have any examples on, for example, the fermentation temperature in an IBC pitched at 20°C in a 20°C room? It would be easy enough for me to experiment with the rate of heat loss by filling an IBC and tracking the temperature, but I don't know how much heat will be produced by the fermentation to offset the loss. Can anyone share their experiences?
  13. your $35-retail bottle wholesales to the liquor store at $25; the bar/restaurant would expend effort going to the liquor store to obtain the bottle, so you do in fact provide value to the bar/restaurant at $30/bottle. the bar/restaurant still saves $5 for not having to go to the liquor store when they run out, and you've delivered to them. The "up charge" sounds fair. Oops, now I see the age on this discussion -- how did the cold calling go, and what was your final decision? Did you keep that price differential? Always interested in theory and real world practice of pricing choices! Cheers!
  14. Not sure why, but it seems its that way on other Mueller stills as well.
  15. I don't think so, it's not the right color for gold. Maybe it's an alloy of copper and zinc.😁
  16. Hey, everyone. We're in the very early stages of starting up our own limoncello production in Saint Marys, Georgia, and are excited to get involved with and learn from others who enjoy craft spirits and liqueurs. Our plan is to primarily stick with a creamy cello, but will branch out well beyond lemons to see what interesting flavors we can really highlight with our partnering spirits. Cheers! Ben
  17. Palmer Manufacturing in Wisconsin does great work for the members of our guild. We have bought literally hundreds from him. https://palmermanufacturing.com
  18. If you are going to use the water for the next mash run, then the chiller would need to have non-ferrous water passages (including pump), Easiest way is to meter water form city water source and match that to the still condenser usage. I would do this from a CWT (non-ferrous) pressurized so you don't have bacteria buildup.
  19. So, here's an idea I've been toying with to help increase efficiencies and decrease the load on the chiller: Currently I run the hot water output from the condenser through water tank with a coil before going into a header tank to cool further before circulating back to the chiller. This way it takes the heat out and gives me hot water for cleaning etc... nothing particularly special about that. Then it struck me that i could be using this warm water to raise the temperature of the wash to be distilled the next day using the jacket/pad I have on the fermenter. I'm set up with a 2100l fermenter that charges the still three times. If i use the hot water from the first run to warm up the remainder in the fermenter it should theoretically reduce my heat up time the next day. It's not dissimilar in concept to a Charentais brandy still but using the condenser water rather than the lyne arm. Anyone tried this? Thoughts?
  20. This is usually done by creating a stable emulsion of your 'haze' component and your product. There is a lot of work being done in this area by the cannabis infused beverage people, so you may get better answers looking at this from that angle. Some folks are using sonication (equipment for this is pretty spendy), and my experience is the sonicated mixture settles out eventually. There are a number of emulsifiers on the market that do different things. It sounds like you are happy with the haze that is in the product at the start, so you may just need a simple emulsifier additive. Maybe the info in this link will be helpful. https://www.newcannabisventures.com/wp-content/uploads/white_paper_ascb_v9.pdf
  21. Logistically, seems like way more work than just pumping out. You've got to pull the barrel rack, set it down, pick up the individual barrel, transfer it, drop it, dump. Seems far easier to just pull the rack, set it down, and pump out. We use a small 1" PD pump, works like a charm.
  22. Yes, we have sold our pumpover carts for this very purpose. When we sell them as barrel dump sumps we don’t put on the handles, but rather weld on a V to keep the barrel stable like a barrel rack.
  23. You can also macerate and remove the botanicals that go stew-y before distillation. You'll still get the essence. Botanicals that stay in get dumped in for maceration, botanicals that are removed beforehand are bagged to make removal easy.
  24. I've never found cane spirit to be truly neutral, even commercially sold neutral, or even cane vodkas. Seems to always retain that rummy top note as a characteristic signature. Always seems to come across as a very very light rum. Not saying this is a bad thing, plenty of other neutrals retain distinctive flavor or aroma based on the fermentable. Other than further processing of your cane spirit, additional distillation, carbon, you'll likely need to find a way to adjust the botanical profile to play nicely with the base spirit. What comes to mind for me, is a warmer profile gin vs a cooler/citrus gin. Might be fun to experiment with some of the warmer botanicals used in a spiced rum (cinnamon, allspice, clove, cubeb, anise, vanilla, etc) - as many of these work very very well with a rum profile. I've been dying to try a falernum-inspired gin, lime, ginger, almond, clove, allspice - a cane spirit base would be ideal here. Gin basket is the fix for delicate botanicals - if you are still feeling you are getting stewed flavor profiles as part of a basket, the next step is really complicated - vacuum distillation. We felt this to be the case with cucumber, even in a basket it's impossible to get a clean, crisp cucumber - to me it always seemed muddled - sure, cucumber, but not like biting into a cucumber on a summer day. Vacuum distillation? On boy. Talk about botanicals in high fidelity.
  25. Hi Guys, I have a question, we use Cane Spirit (thus ethanol distilled from Sugar Cane) not GNS to make our Gin, but we still get a very strong spirity smell with our end product. It is sometimes so strong that it overpowers the nice botanicals scents, what can we do to dull down this smell ? Secondly, some of the greens we put in the basket while distilling, end up with this bad stewy taste/ smell, how can we get the delicate greens to give us a fine , clean taste ?
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