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  2. Kothe K900N vodka production

    If your stills were so good you wouldn't have to spam this forum so much. I guarantee Kothe stills are better, and will last longer than yours.
  3. Yesterday
  4. Kothe K900N vodka production

    I'm referencing the stills that I build which cost a great deal less than a Kothe. My stills are in over 250 distilleries in the US and several other distilleries around the world.
  5. How do you sell your spirits?

    Thanks nabtastic, I appreciate you taking the time to write. Sounds like great advice which I will use.
  6. Kothe K900N vodka production

    Greenfield, how does your distillate taste with the result you are describing?
  7. Kothe K900N vodka production

    Southernhighlander, which still are you using? The Kothe guys say that with a 6 bubblecaps Kothe 900N and automation, the distillate can hit 94%, but it won't stay there. They also say you'll get the same result with a 20 plate Kothe. I'm trying to figure out whether the distillate they're describing is an acceptable standard. I'm not worried about 96% as long as I can call it Vodka, don't need to filter it, and that it tastes great.
  8. final product is cloudy

    Slowly add your reducing water over several days and rack your spirit, this allows colloids to settle. I've not tried adding clarifying agents but that might be worth exploring. The other suggestions are also valid options. Yes, raw ingredients will definitely have more oils in them and are less easy to work with overall but they may also have a better flavor profile.
  9. How do you sell your spirits?

    Go early in the week and during off times. See if you can set up an appointment with the buyer/beverage manager/etc even if you have personal or professional connections with them. Be prepared to do a tasting at each place and have all of your "ducks in a row". This means drink(pour)- bottle- and case costs, any promotional material (sell sheet) or support you have, qty discounts, and ask when they prefer deliveries and try to be in the window when you do the deliveries. Don't hound them but you should expect to need to keep on them since all the other reps are doing the same for their brands. Take PaulNL's advice - it's right on target. [edit: also, don't forget that you'll still need to do and have all of these things when you sign with a distributor too]
  10. Distilling equipment for sale

    Pm sent
  11. Kothe K900N vodka production

    That seems weird. My 20 plate columns will hit 96% no problem. Also I can split 2 10 plate columns and still hit 95% with my stills with no issues. It seems strange that the Kothe 20 plate stills will not do this. Also I have customers doing vodka runs in as little as 7 hrs after operating temp is reached.
  12. Kothe K900N vodka production

    I have have a 20 plate Kothe and highest ive distilled to date is 94-95%. anything above 95 is very difficult.
  13. Benefits of Tube in Jacket Condensers?

    I'm going to just bump the original question a bit here. The question of copper on the cooling side has been conflated a bit with condenser design. I appreciate the dialogue regarding copper precipitates, but the original question was regarding intrinsic design qualities. Copper in not intrinsic to coil condensers, even though it probably constitutes 90% of beverage alcohol still design of that style. I have seen the word "efficiency" used here quite a bit, but I am not sure it is being properly used. A condenser will condense the vapor it is fed and require the same thermal capacity to do so. Some stills may be designed to run over a much longer period of time and have an appropriately-sized condenser tube that reflects that, but that is still design, not an intrinsic deficiency in the coil design itself. Could someone with more insight expand on this?
  14. Benefits of Tube in Jacket Condensers?

    This is a major quality argument for coils. Theoretically, this could be achievable with a stainless coil, but the reactivity of the copper in many brandy styles is seen as intrinsic to quality. I'm not sure I agree with this, but I also realize that they know far more than I do on the subject.
  15. Benefits of Tube in Jacket Condensers?

    What do you mean by "efficiency"? Assuming cooling fluid type and temp being the same, both condensers would run just as efficiently, i.e. require the same thermal capacity to condense the same vapor. Tube in jacket are certainly smaller pieces of equipment, but when you're talking about equipment that routinely exceeds 10' in overall length, the difference between a 12" dia. and 36" dia. condenser is negligible. Multiple vapor paths would reduce risk of occlusion, but if there is occluding material in your condenser, it's not going to be the thing to save you; you're already screwed. I have never seen a still that does not dramatically reduce the vapor path at least once and usually multiple times before it reaches a condenser (lyne arms, columns, vapor baskets, etc.). I have seen a few tequila/mescal still earthenware designs that take spirit directly into a condensing apparatus of some sort, similar to an Alquitar, but still there was significant restriction of the vapor path going in. I agree that most products should not see copper on the cooling side of vapor, however, Cognac, Armagnac and plenty of other traditional producers are adamant that this impacts flavor and aroma positively, so I'm in no position to doubt them. And I think it has much more to do with quality than tradition or primitive machining. They make changes to process in other areas; impingement burners as opposed to wood fire, for instance. Your last statement may be true for illicit distillation, but many, many distilling processes both traditional and modern employ them and for good cause. One of which is intrinsic safety. Again, I have never seen a coil release vapor. If you've been distilling with a tube in jacket for any length of time, I would bet that you have, no?
  16. Benefits of Tube in Jacket Condensers?

    It is my opinion that because copper salts are poisonous, it is best not to have copper tubes in the final condenser of a still. I will only build one that way if the customer insists. Also, because of the efficiency of tube and shell condensers, I believe that they are a much better choice over a coil condenser, however I will certainly build the customer a coil condenser and flake stand if that is what they want. We currently supply a vent connection with all current tube and shell condensers built for distilleries no matter what the size of the still. The vent connection will vent the vapor to the outside of the building in case the condenser cooling goes down. We also strongly suggest that the customer have an ethanol detector in the vent pipe and inside the class 1 division 2 hazardous environment around the still. Both of the detectors should set off alarms and or shut down the still if activated by ethanol vapors.
  17. Benefits of Tube in Jacket Condensers?

    Because the coolant volume and ratio to vapor in a water bath is significantly higher than in a tube in jacket. When a tube in jacket overheats the coolant, it takes mere minutes to get to a release of vapor. On the other hand, I have never seen a water bath even come close to overheating.
  18. Joint Venture with local Brewery

    You can receive beer removed from a brewery without payment of tax. The answer to that is found in the brewery regulations, not part 19. "Sec. 25.201 Removal by pipeline. A brewer may remove beer from the brewery, without payment of tax, by pipeline to the bonded premises of a distilled spirits plant which is authorized to produce distilled spirits and which is located contiguous to the brewery." Yea,I know, pipeline, etc. As I think I've explained on another thread in the past, at least once., the brewery regulations are hopelessly out of date on this. A brewery can remove to any distilled spirits plant and it need not be done by pipeline. The law on that change in 1997, or sometime around then, removing the adjacent and pipeline restrictions. 26 USC 5222 (b)(2) - Under such regulations as the Secretary may prescribe, fermented materials to be used in the production of distilled spirits may be received on the bonded premises of a distilled spirits plant authorized to produce distilled spirits .... beer conveyed without payment of tax from brewery premises, [or] beer which has been lawfully removed from brewery premises upon determination of tax. The without payment of tax provisions is the one you would want to use. The after payment of tax was used to receive, on DSP premises, taxpaid beer that had been removed from sale because it had spoiled or had exceeded its age date, , allowing it to be distilled for use, generally, as industrial alcohol. The DSP then follows the rules at 19.296, etc...
  19. Final proofing documentation for TTB

    I'll add something here. You need to make sure that the gauge record records the kind of barrel into which you place the spirits. If you examine what is required in the storage record, you will find that you must keep tank records and package records. If you examine the information that the package record must include, you will find, much to my surprise, I'll add, that it does not include the type of barrel in which the spirits were stored. In general, you must keep records of the receipt into and activities in the storage account (19.590). Focusing on barrels, you record spirits received into the account in barrels, filled into barrels from a tank, and transferred from one barrel to another, and the addition of oak chips, if any. You must keep package summary records (19.591). A package summary record is a separate records of each kind of spirit – separated too by domestic and imported and VI or Puerto Rican origins - in packages that show the spirits deposited in, withdrawn from, and in the storage account. The regulations then require that they be arranged in a certain order. For domestic spirits, that is alphabetically by State and by the plant number and name of the producer or warehouseman. For most of you, that is easy probably easily enough done with a sortable spreadsheet or database, or not a problem because you only get spirits from one or two sources. But I mention it to show what is required, but also what is not. The package summary records must show the date of the transaction, the number of packages and proof gallons covered by the summary record,and any gains or shortages disclosed by inventory or when an account is closed (19.591) and the balance on the summary records (remember this is for each type of spirit) in the account at the end of the month. These are the figures that feed into the report of storage operations you send to TTB each month. As an aside, you are not required to inventory spirits that are in packages, so the shortage on inventory would be the loss of a package. You will record losses when you empty the packages, something the regulations seem to omit. You must also” consolidate” the records at the end of each month, “, to show, for all types of containers (barrels, totes, tanks, etc.) and kinds of spirits, the total proof gallons received in, withdrawn from and remaining in the storage account. That’s it. Well, you may say, it seems that is certainly more than enough. But where is the requirement that you show whether the barrel in which you have stored spirits produced from a corn mash are being stored in new charred, used, new uncharred, or used oak, or stainless steel or plastic totes? Oops, follow these requirements to the letter, and you cannot prove, from these records alone, to the inquisitive TTB, that the product you are labeling bourbon was stored in new charred oak, or that the product you are labeling corn whiskey was not. In fact, you can’t even show that it touched oak, so you can’t even prove its whiskey. That is where the gauge record comes in, because the gauge record, and as far as I have found, only the gauge record requires that you show the type of package into which you place the spirits. You must prepare a serial numbered (the serial number is important for tracking purposes) package gauge record (19.619) when you enter spirits for deposit into the storage account, package spirits from a tank in the storage account, The gauge record must include, for each package, among other things, “Cooperage identification (``C'' for charred, ``REC'' for recharred, ``P'' for plain, ``PAR'' for paraffined, ``G'' for glued, or ``R'' for reused, and ``PS'' if a barrel has been steamed or water soaked before filling). And, because you also must show “the identity of the related transaction form or record, and its serial number – if it has one – your records show that the the bouyrbon was stored in new charred oak. There you have the only required record, again, as far as I can determine, that is going to show that. Further, because the gauge record is going to show the proof of the spirits, it will also show that the bourbon was stored, as required by the standard of identity (5.22) at 125 prof or less. I’ll add another aside, when you gauge packages you must do so by weight (19.619). Finally, although it cannot be used to trace spirits through the system, if you transfers spirits from one package to another, you must give the package the same package identificaitohn number as the original, but must also affix, to the head of the new package, a sign or label “in the following form: The spirits in this ------------ [kind of cooperage: barrel or drum], package identification No. --------, were transferred from a ---- -------- [kind of cooperage: barrel or drum], on -------------- [Date], -------------- [Proprietor].” (19.468). Strangely, as far as I can determine, when you first put the spirits into a package, this information is not required. You need only assign a package identification number (19.485), which does not include any indication of the type of cooperage. I’ve not found an explanation for this. Out of curiosity, I'd be interested in knowing if this sort of compendium, of the various sections, into one place, is of interest to those of you who operate distilled spirits plants? Would it be useful, for example, to have, in one place, a description of all of the information you need to know if you are bottling bourbon, making bitters, using wine as a flavoring agent, etc? Does it answer a need? And would you pay for that, say, in the form of an online tutorial, from which you could pick, like items off a menu,. as need? Would, for example, a discussion of vodka be worth $30, one of bourbon $40, and TTB's stance on GRAS,, something else? Would an all access option be attractive? It would be a chore to do that. It would take a lot of time. And like textbooks, it would have a specialized audience - even narrower than a text book - and so could not be published as a book for $50.00. The ROI on my time would not be there. This answer, for example, took me a couple of hours to compile in useable, I hope, form. I did it because I think it is important information. But I've got a life, both commercial and personal. If you have an opinion on this, I'd like to hear it by PM, to keep the forum free of liter. Thanks.
  20. Hello from MD

    Hello from Maryland! We grow and supply grain to distilleries in MD. This is a certified organic farm growing corn, wheat and rye. We can mill any grain we grow. Currently selling wheat and Bloody Butcher corn. 2018 crops will include Red Fife Wheat, Brasetto Rye and these corn varieties: Boone County White, Bloody Butcher, Hickory King, Krug and Wapsie Valley. For the popcorn addicts we'll have Tom Thumb popcorn.
  21. Kothe K900N vodka production

    Hi Guys, I'm in the process of setting up a distillery (in the UK - business plan stage) where I want to follow the American practice of making vodka, gin and whiskey from scratch, using a friend's farm - grain, and fruit based ultimately. Budget is super tight. I've met with a distributor for Kothe stills who's trying to steer me away from a twin column 16+ plate system and more towards the K900N, using 3-6 (latter recommended) bubblecaps and an automated system. They doing this 1. To save me money, and 2. Because they claim it's not possible to hit 96.4% ABV on any of these stills, whether it's 6 caps or 16. It's also considered thst a lot of the twin-column still purchasers buy it more for show, than functional ability. Question: Fine, I can't produce an EU standard vodka at 96% but does anyone use a K900N to make vodka, what is your experience like in doing so, and how does the product taste? Do you filter afterwards? I want to avoid filtration. What is your process - double/triple run? Many thanks, M
  22. Distilling equipment for sale

    You have a forklift for loading?
  23. Last week
  24. Distilling equipment for sale

    We would like to purchase the plate filter and mill.
  25. Final proofing documentation for TTB

    Not a member, so I don't know. TTB does not supply them. You've got two gauge records to deal with - bulk gauge and package gauge.
  26. Test Recipe Stills

    Below are some pics of our 10 gallon jacketed baine marie testing still. this still will produce exactly like our full sized pro series whiskey stills. The still in the pick can also be used as a mash tun with grain in mashes without the worry of scorching. It even has a crash cooling feature for the mash. We can sell you a testing still that will produce exactly like your large still. We have jacketed testing stills in many different capacities and configurations. We have jacketed testing still is 6 gallon, 10 gallon, 20 gallon and 45 gallon operating capacities. For more info email: Paul@distillery-equipment.com
  27. New Application TTB consultation

    HIGHLY recommend Dave Dunbar. He did a great job for us.
  28. New Application TTB consultation

    Ditto and we had one that required some heavy lifting on his part. Former TTB, often quoted on this forum.
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