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  2. Explosion venting

    explosions will result from sufficient concentration of ethanol vapor, so air circulation is important to reduce concentration; consider monitors to detect ethanol concentration. Here is a 2012 discussion on monitors. .
  3. Bank Loans

    distillers seeking investors in the US will want to pay attention to SEC rules and EDGAR - one link here below for exemptions on Form D to allow various types of investors. In some cases, you disclose financials, in other cases not. as with most government rules, there are penalties for non-compliance, and yes, even if making mistakes and not being informed. https://www.sec.gov/info/smallbus/cfformd.htm As the B-school joke goes, your smallest investors will take the largest amount of your time. experienced and accredited investors know the rules and will leave you alone. Best is finding accredited investors with industry knowledge and management advisory input to help. Keeping them all informed is helpful in any case, and they'll be your advocates about "their distillery." On the British Columbia side, permits are now 4-6 months waiting time. No new "liquor primary" licenses (in case anyone wanted to think about just selling craft spirits, and not being a mfg) until 2022. The craft advantage of exemption from provincial excise tax is a superior opportunity; disadvantage is that it tapers off as you production increases. And not making rum, that's a downside too - fewer pirate themed products :-) If your BC firm is properly configured to attract investors, they can benefit from significant tax deduction in the year they make the investment. That does not exist in the USA. What does exist for US investors is on the backside of an investment, and US-based distillers seeking investors might want to read up on 1244 stock status in case there is a need. (http://www.investopedia.com/terms/s/section-1244-stock.asp). In all cases, YMMV, and none of the above is advice or necessarily complete, just observations obtained in our process. Defer to the reader which parts are relevant for your experience and needs. Cheers!
  4. Bank Loans

    In a word - greed. The provincial government makes well over 600 million dollars a year on booze. However, the real story is a bit more complex. I'll sum it up briefly. Way back in the olden days (mid eighties) when I was a wee lad of 18 - a local returned from a trip to England. As Victoria, my home town was inclined to sell itself as a 'British' themed place - this local quickly noticed that the English Pub was conspicuously missing. So, eventually, he opened BC's first craft brewery - Spinnaker's. That business is still thriving and they make over 4 million dollars in profit a year out of their original brew house, a tiny, tiny space in an old heritage waterfront building. Shortly thereafter, one other like minded business opened, Swans Brewery - also still operating. After that nothing happened for a long time. With the exception of course that 'we', Victoria's youth, were drinking real beer, not that watery shit that comes from a factory in a can. Which is why today, there is such a deep rooted love for craft alcohol throughout the province. A couple of years later, we had a crazy Premier leading the province. A real nut job, but he accidentally created the farm-gate wine business when he issued some licenses to a couple of farmers who wanted to be in the wine business Euro style. Small batch, gate sales, etc, etc. Predictably, their wineries were a hit and pretty soon more piled on. By then everybody was complaining about the system and so the BC government began reforming the alcohol business through de-regulation and by streamlining the application/tax processes. By then they were realizing the vast potential for the craft alcohol business in several areas. It created tax revenue by the truck load and it revitalized small farms, restaurants and other associated tourism activities. The Okanagan Valley here in BC is a fantastic example of how the wine business absolutely and completely transformed the landscape and the economic output of a region. Eventually, (about seven years ago,) some entrepreneurs went to the government and said, 'Hey, we want to distill spirits.' And, the government agreed, eagerly anticipating even more revenue and so the age of distillation began. In the end, the system created itself to be very responsive to the industry and although one does have to be patient with the inevitable bureaucracy, it is manageable because everybody agrees, alcohol is a great business to be in - if you can afford to anti up - and therein lays the the catch of course.
  5. 30gL barrel racks

    I may be interested as well, should aardvark pass.
  6. Mash Tun Cooling: Part Deux

    Indy, You shouldn't need any more pump capacity. I'll get the pump curve and email it over to you Monday and then we can judge.
  7. Distillery Equipment Available

    Yes, it is. Please contact us at island2935@gmail.com. Thank you.
  8. Last week
  9. Bank Loans

    I'd certainly agree with your general view point on having your own cash over loans/investors. An investor, in my experience, should be vetted harder than your employees because you essentially have a boss (or manager) that you have to answer to. If they do not understand the business then it can be an incredibly hard battle to purchase the right equipment in the right timeline for the business. A bank can be much harder to get on board but that is probably a good thing - you need to be able to at least make it work on paper where as an investor may be wooed simply by an idea. LOL to the 50K - it's easily gone in a single bottle order.. Hawaii is quite forgiving in many ways. We producers (beer, wine, and spirits) have a lot less regulations to deal with. However, the pace of bureaucracy can be maddening and confusing. How has BC been able to convince the regulators to work with the industry - or are your policy makers more proactive naturally?
  10. Mash Tun Cooling: Part Deux

    Hey Mike -- we already have one of you units so no need to flog your wares to me!! ;-) I am curious our process loop pump can push glycol through the corrugates stainlesss or do we need an ancillary HX and additional pump. Thoughts?
  11. Mash Tun Cooling: Part Deux

    Like some up North, buy a glycol/air cooler and run that cooold glycol through a HTX indoors making the water really cold.
  12. 30gL barrel racks

    Hi, thank you for the response. I am not at the distillery until Sunday. Our 53 gallon racks are 47 pounds so I am guessing that the 30 gallon racks are roughly 35-40 pounds and could probably fit on three pallets safely but possibly two.
  13. Vermouth

    This more recent thread has some relevant material: http://adiforums.com/topic/8719-using-wine-as-a-component-of-a-distilled-spirit-specialty/
  14. Seven Stills seeking distiller

    ABOUT Seven Stills is a San Francisco brewery and distillery focused on exploring the transformation of beer into whiskey. We operate on a 15bbl brewhouse producing wort 2-3 days a week with distillation five days a week on our 300 gallon ASD hybrid pot still. POSITION We are looking for a head distiller to take over all post fermentation aspects of our operation from stripping runs to packaging. The chosen candidate will coordinate the distilling schedule with the head brewer. All applicants must have at least two years of professional distilling experience, a passion for whiskey, be well organized, and have immaculate attention to detail. Applicants must be available to distill five days a week and take punctuality seriously. CANIDATE REQUIREMENTS Whiskey distillation experience, stripping and spirits Familiarity with barrel works: Swelling, repairing, racking and filtering Familiarity with transferring product and pump mechanics TTB and ABC reporting Record keeping Theoretical knowledge of distillation Sensory analysis Cleaning & sanitation Forklift certified Inventory tracking Packaging/ bottling line experience Excellent communication Experience with the trades (plumbing, electrical and mechanical) is a plus Experience with distillery solutions is a plus Hazmat/OSHA trained is a plus Please send a cover letter and resume to clint@sevenstillsofsf.com
  15. Mash Tun Cooling: Part Deux

    Sometimes when it’s really hot or I’m in a rush, I’ll fill the target fermenter up with some cold water and set the setpoint low the night before. Then during mashing, use the cold water fill a bit to get to malt mash-in temp, and after conversion is done, pump in the rest. If I combine this with the jacket cooling, I can usually cut an hour off the start-to-pitch time. The other benefit is pumping cold water in from the fermenter, vs using the fill tap, is I can pump at 10x the speed of the water filler. I can also drop the water temp to way below tap temp. You’ll be dealing with a pretty heavy mash if you do this. Looovvvve mashing in the winter.
  16. Ager Tank & Equipment Co. is located in Portland, Oregon where there is NO SALES TAX. We are able to offer competitive shipping rates for all our customers and have shipped to every part of the United States, Canada, and many parts of Mexico. A sample of our remaining inventory is listed below. The line consists of a 4 lane dump table/single filer with a side oscilator to prevent clustering. The rinser is a Poggio, standalone, 12 clamp machine. It is set up for air rinse and is capable of a secondary gas sparge. This machine was manufactured in 2009. It has OSHA gaurding and safety interlocks on the doors. The filler is a Fimer monoblock with a 9 valve filler and single head ROPP capper. Model 9/1 VA. The machine was manufactured in 2004. The labeler is a New Tec, dual head,rotary, pressure sensitive machine. Model # is Leopard Adhesive 720 F6 S2 E2 + CMP. It is rated at 60 BPM and is capable of applying a front, front/back, or three sided wrap to a square bottle as well as a front/back or wrap to a cylinder bottle. The machine was manufactured in 2009 and is equipped with OSHA guarding package and safety interlocks on the doors. All of the interconnecting conveyors are included with the line which discharges onto a 36 inch accumulation disk. The Hitachi, ink jet printer, model PXR-D460W is also included with the line. The line was set up for 230 volt/3 phase/60 Hz operation. The line was previously running olive oil and there are both cylinder and square bottle, 750 ml change parts Price for Line: $97,500.00 Sean Ager Ager Tank and Equipment 503-222-7079 sean@agertank.com
  17. Vermouth

    So Hedgebird - just found this old thread - and was wondering if you ever found anything more about it? Looking at the regs - it seems to me if we bring in wine - blend it with a brandy and herbs - we could essentially make vermouth - but probably can't call it that. Maybe a vermouth-style spirit? Any info you have is appreciated!
  18. Explosion venting

    Are they talking about just keeping the air clean of explosive concentrations or actually directing the explosion somewhere? Directing an actual explosion sounds complex. We agreed to build a fire/explosion proof wall between the tasting area and the production area. The idea being that in the event of a blast, the customers would have time to flee. The district people didn't seem to care much about the fate of the poor distiller - although, we did wind up build in some extra egress doors - just in case. Ethanol is a 'temporary explosion' - my favorite phrase. Temporary? But, that's how its classified. In Canada anyway. Having worked in the gas business for a long time - in the end - concentration is what you are looking out for - which, if your equipment is running properly and under supervision you shouldn't be having a problem with. If you are - you have to revise your approach - after all, you want those fumes in the bottle, not the atmosphere.
  19. Bank Loans

    British Columbia is indeed a wondrous land awash with craft alcohol of all kinds. Hundreds of wineries and breweries and now upwards of 60 plus distilleries live here. For distilling in particular, its quite attractive because if you make an 'artisan' product and sell it directly through the internet, tasting room or farmer's markets we get to keep the provincial alcohol tax. A considerable benefit!! The downside is we have to use 100% locally sourced grains and fruits for fermentation - so, for example - we can't make rum because cane sugar isn't a BC product. But, we could make a 'rum' using honey. Wayward Distillery in Comox is doing something along those lines. That restriction is a bit irritating but compared against the advantages of our area, its worth it. Having paid a god awful, jaw dropping sums in loans and interest in my previous businesses - I'm a little down on the loan concept for the distillery start up. That's why I stressed having your own money. If you can get out of the startup phase with as little residual debt as possible, its a lot easier to make some ground. If you are burdened with a loan or investment right out of the gate, its hard to get traction. Especially, when you are trying to get those first critical accounts and the cash flow sucks. People are easily attracted to the investment idea - or even a partnership concept to get things going. And, its easy to get on this track, because investment money is relatively easy to come by. However, in the long run, I'm sure many, many players on this forum will weigh in on the downsides of investors and partners. Most will probably tell you they regret bringing on the money - because when you're broke, fifty grand sounds great. In the heat of battle, that $50K is gone in a flash and now you have the additional stress that goes with having to cater to that partner/investor and their now historic cash. Its hard to get started. No question about it. But here is another interesting wrinkle about the BC environment. Once the government gives you a license - they don't want you to go out of business and they make extra sure you run a profitable business - if they think you're going off track, they'll let you know loud and clear. Very cool, when you actually stop and think about it. When I consider how regulated the American system is, I often wonder how people make a go of it - but, distillery business people are a tough lot, driven by thirst
  20. Mash Tun Cooling: Part Deux

    You could add a small plate exchanger and cool your city water with the chilled water to make it around 38F. Reversing what you can do with water heaters, pre-heating water with hot refrigerant gas.
  21. Mash Tun Cooling: Part Deux

    Hey Paul, I guess I didn't state it but I do put a fraction of the amount of water in already. I am not trying to drop from malt temp, but rather 120 or so to 90. I am just sending in city water though, not chilled. If I was pumping 35 degree water than I am not sure I would need an external heat exchanger at all.
  22. Mash Tun Cooling: Part Deux

    By the way, this user was one of Paul's customers over at Affordable Equipment.
  23. Mash Tun Cooling: Part Deux

    Exactly, plus you can move more product through it as well as chilled water/glycol. I offer a chiller that uses 100% water down to 35F---handy to start out your mash cooling and get on to still cooling where colder water is not necessary from your water reservoir. I had a client that had a dual setpoint set up for his chiller, one for the colder water set point and one for higher temp (lower temp was for his cold filtering , too).
  24. Plate and Frame Filtration

    I have a brewer consultant I work with that makes his own for his clients- he's a whiz on the chemistry and what various types of filtration accomplishes. PM and I can have him contact you...he's presently putting up three breweries, so it may be after hours. Mike G
  25. Distillery Equipment Available

    Just looking at the chiller...do you chill the mash with this? (looks a bit small without a fairly large process water reservoir and second pump). Maybe you just used city water and saved the hot water from the mash cooker? ...Just wondering.
  26. Hello from Tasmania.

    Glad to see you here!
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