All Activity

This stream auto-updates   

  1. Today
  2. Pretty much three ways to move liquid, gravity if you have it, pump if you don't, and bucket and funnel. We have a few situations we let gravity do the work. Most of it is pumping. Collect the last in the hoses or tank in a bucket and dump. Just a bucket and funnel would work, but you are wasting your time, pumps aren't that expensive. I can't imagine operating a distillery without a spirit pump.
  3. Fork lift as above. Syphon over top of your raised tank or hose on tank valve. If you don't have a motorised fork or are short of room, a cheap option is hand operated one. See photo attached. Cheapest option is a bucket and funnel
  4. Yes sir, glad to help. My wife has some pictures of one of the models. These are superior to anything on the market. Her name is craft distillery resources lady. These are traditional beer stills used to make bourbon etc. I have designed stills for several large still manufacturers and I find that the craft distillery market is ripe for continuous stills and those switching are finding that they are not what they have been told in the past. Continuous stills of this type are not for neutral spirit. And they find they produce an extremely superior product than that produced in a pot or pot hybrid still. And I find a disturbing trend. Everybody I talk to running a pot are either spinning there wheels business wise or they are teetering on the edge of financial ruin. They switch and find things turn around if they can afford to turn it around. I have taken to the drawing board again on continuous still design. I found some people are not to happy or may be down right afraid of say a 30 foot tall hulking still. I have a unique patent pending design that allow me to shorten the tray spacing. Also, to drop head height, I separated the beer section of the column from the wine section. The wine section sits on the doubler thumper hybrid. There is a deplegmator on the beer and wine section, making these stills very tunable and allows for many weights of spirits. This to me make them easier to operate. The thumper doubler hybrid is something new in the industry. Having a heating coil inside allows it to function as a continuous doubler, IF you add another condenser to condense the so called low wines coming off the beer still instead of sending vapor . To use as a thumper, it is equipped with a sparge arm so that you can use it as a thumper by not adding a second condenser and allowing the vapor to heat the thumper and thump distill the low wines. You can install two condensers to begin with and have it valved to allow for more flexiblity. And if interested, we can enlarge the thumper hybrid as large as a couple hundred gallons and add an agitator and you could use it as a separate pot still. The possibilities are endless. These stills unlike some, distill solids and can make all whiskey types, rum, Brandy, you name it. And in trials I have had the still prototypes run clean vodka at 190 to 193 proof, but until I do more trials I don't say for sure it's possible. Lets lay to rest the debate on the myth that you can't make a heads and tails cut on a continuos column. Bull, started probably by whomever said double pot distillation is the traditional American way. Yes, heads and tails cuts are made on continuous column stills. As long as ran so that the base of the still is the right temp, say 208 or so, the tails cut is made for you and stays in the stillage. It is called your base loss and depending on your tastes, can be a bigger or smaller tails cut depending on still bottom temps. The heads cut is made for you by means of a vent on the condeser and is best piped outside, Heads don't want to condense so we encourage them to float away. The still proof is maintained and adjusted by your preference, either by one or two ways. By adjusting beer feed in, more beer higher proof and less beer lower proof. Some just adjust the steam rate, more steam lower proof, less steam higher proof. I like to use both ways and the deplegmators. Most find them easier to run than pots. These stills come with screw type pumps to feed and drain the still. And we can provide cookers, fermenters, beer wells, pumps, yeast propagation equipment, stillage separators of the old type with send backset or thin set on way and heavier solids another way so that you may sour mash with the solid free thin set, and get all the goodness that creates while lessening the amount of material to have to get rid of. A lot of people have bought the expensive sepeators only to find farmers won't take just the solids. The feed part of stillage for livestock is protein. Approximately 18 percent. The only thing higher for cows is Kudzu. The protein is in the liguid. And the solids are crude fiber mainly and will plug a cow up in a minute. We can provide anything you need for your distillery and consultations too. And usually at a way better price than the competitors. Give us a try. I do what I say I can do. Period. We also have US made in Kentucky equipment as well as foreign made. The choice is yours. And I have a list of pleased customers who will tell you that I did them a good job. Also, in a few weeks I will be announcing the first in a series of digital books at first that are the first real textbook style books on distilling in close to 75 years. I tried putting it all into one book. But you could not fit it. First in the series is titled, Traditional Bourbon whiskey techniques for the small distiller. And goes into great detail and I tell it plain, I call out myths and lies that are one day going to catch up with the industry. As a long time consultant, I have seen just about everything. Do you know that I would say 90 percent of micro distillers can't tell you what the bushel gallonage is? Nor the bushel yield of their distillery is, and most don't know what a bushel is. I am old school. Why? Because in this industry old school works. I do blend old and new ideas, but like a good friend who has a large distillery says, whom I listen to. Tom, if they did not have it 200 years ago then why do we need it now? A great deal of truth there. But up till now, there have been next to no resources out there where one could read up on what they did 200 years ago. They are not cheap, looking to be 75 to 100 dollars retail digital and hard copy both. later. But you can buy better info. And I intend to cover every topic book by book. Please watch for the announcement, and get in touch and give me a shot on your equipment. Thanks
  5. So I sent this same ramble to the TTB and a couple of other people I hoped could help me. One of which was Shawn Patrick of Hoochware, who responded extremely quickly, and was incredibly helpful to me, despite me not yet even being one of his clients. Can't speak highly enough of the guy. Other than a few numbers I typed incorrectly, which I corrected on the OP, #1-4 were correct. Here's a bit of what he had to say on #5 " Line 25 is correct, it's for the On-hand end of month total for Bulk Spirits sitting in vessels waiting to be Processed (mix, blend, bottle, etc). Line 46 is on-hand end of month of packaged (bottled) Finished Product. Again, these totals for both lines (25 & 46) carry over to the next month. Here is where I believe a misconception of losses can be reported incorrectly. If you have a tank with 100 proof gallons and you bottle all of it except .75 proof gallons then this is recorded on Line #24 on the processing report (Part I). Line 45 (Shortages) is for when you do your monthly inventory count of Finished Product (bottled) and you find a discrepancy. Line #30 is for gains during inventory count" Hopefully this will help someone, struggling as much as I was.
  6. What's the rum in now? Spirit receiver? Why not lift a bit with your forklift and let gravity do the work?
  7. is it steam or bain marie? does it have heating elements for the oil bath? please PM pics
  8. I use a sestos 4-20ma analog output PID with the Johnson controller, but it is only celsius, I eventually found an omron E5CN-C2TD, but have not installed it... complete writeup here: 100% happy with the control of it.
  9. We've been making white rum for a while now and we have finally gotten our hands on some nice 30 gallon barrels to begin our aging program. We've got spirit ready to go in the barrels, but I need some ideas on how to get our rum into the barrels. We don't fill hundreds of barrels, so I haven't invested in a pump for this yet, but might go ahead and get one of the small explosion proof pumps from TCW. What creative ways do you fill up your barrels?
  10. Yesterday
  11. TzuZen - I love your choice of a handle on this forum. Quite original. I am replying not so much because I can help in your search, but because you might be able to help with another quest. If you go to the "General Discussion" forum, you will find a discussion regarding the use and "Disposal of Fusel Oil" from distilling brandy, etc. I spent some time in the flavor industry and worked with fusel oil in trying to recover some flavor components from that. I thought that since you are a certified flavor chemist, you might be able to suggest some flavor houses/manufacturers who would be interested in purchasing fusel oil for use in creating unique flavors. I suspect that since small craft distillers use some unique blends of ingredients in their brews, that the composition of their fusel oil would also be unique. From my limited knowledge of the brewing/distilling business - most people use oak casks that have been "fired" on the inside to produce the smoky/burnt notes. Aging varies from a few months to several years at room temperature depending on the degree of flavor development the brewer wants and how long they can wait before seeing revenue from the sale of the beverage. I believe that the vast majority of testing and blending the spirits is through mixing and tasting the blend. As you will well know, the human palate is much more sensitive than all but the finest GC/LC machines for determining what is pleasing. I suspect that knowledgeable "flavorists" can taste the individual spirits and get a good idea of who to blend them together for the desired effect. Welcome to this exciting world. Ross Topliff
  12. We are interested in the 250 gallon copper still. What would come with it? Also, interested in your alcohol tester, mash tun and various other equipment. We are starting a distillery in Wisconsin. Thank you, Lawrence
  13. Okay - go to the part 19 table of contents. You know that fusel oil is a byproduct of the distillation processes. Distillation is done in the production account. Look for the production account in the table of contents. You find: Rules for Chemical Byproducts 19.308 Spirits content of chemicals produced. 19.309 Disposition of chemicals. 19.310 Wash water. Follow those leads - you find: Sec. 19.308 Spirits content of chemicals produced. All chemicals and chemical byproducts produced must be substantially free of spirits before being removed from bonded premises. The spirits content of chemicals to be removed from bonded premises must not exceed 10 percent by volume unless the appropriate TTB officer approves higher limits. A proprietor must test chemicals for spirits content and maintain a record of such tests as required by Sec. 19.584. Sec. 19.309 Disposition of chemicals. - Chemicals that meet the requirements in Sec. 19.308 may be removed from bonded premises by pipeline or in containers marked to show the contents. The proprietor must determine the quantities of chemicals removed from bonded premises and keep records of removals as required by Sec. 19.586. A TTB officer may take samples of chemicals. Remember the 10% limit. Follow the leads to 19.584 and 19.586. You'll find that 584 applies and 586 does not (it addresses the production of spirits as a byproduct of a manufacturing process for another product. Sec. 19.584(f) Materials for the production of distilled spirits. - A proprietor must maintain daily records of materials produced or received for, or used in, the production of distilled spirits. This includes records covering ... the quantity of fusel oils or other chemicals removed from the production system, including the disposition thereof, with the name of he consignee, if any, together with the results of alcohol content tests performed on those fusel oils or chemicals ... Sec. 19.586 Byproduct spirits production records. Each proprietor who manufactures substances other than spirits in a process that produces spirits as a byproduct must maintain daily production records of: (a) The kind and quantity of materials received and used in production; (b) The kind and quantity of spirits produced and disposed of; and (c) The kind and quantity of other substances produced. I cannot explain how 19.586 sneaks into the requirement, but if you keep the records required by 19.584, TTB will be delighted. I offer this in the hope that I can encourage people to find answers in the regulations. I did not know the specific answer before I began, but I knew there was something about it and that I probably could find it through the table of contents. I've gone into detail to show you how you can do what I did. It is not hard.
  14. I am currently doing a tour of Scotland. The last few days I spend in Dundee, in the so-called Scottish lowlands, where we help set up the Verdant Spirits Company. I met with Andrew Mackenzie and we made some awesome gin together. Another medal winner, I predict! Here is a link with some pics: Today, I traveled north to visit Neil and Katie, who are starting up a vodka distillery (with rum and whisky to follow) in the Speyside region of Scotland. They ordered an iStill 500 NextGen to start their business up. And that unit will be joined by an iStill 2000 NextGen before the end of this year. From Neil and Katie's Blackford Craft Distillery, the voyage took me to beautiful Dornoch. Right, highland territory. What the guys were making, when I arrived? Single malt whisky, of course! Here's a short video: Tomorrow? Tomorrow The Dornoch Boys Simon and Philip will be making some awesome Dornoch Gin. And the day after? We plan to do a 1.5 distillation approach on the single malt they stripped today. I will keep you posted! Odin.
  15. Hello, I was participating in the white spirits course by istill. I must say that it was a very good course, Odin and Nick are very knowledgeable distillers, they run the course very smoothly sharing they secrets. I recommend this course to anyone that is interested in learning more about distilling. Moreover you can see some istills working. Thank you Odin Franco
  16. It certainly seems like it is. I've looked at Whiskey Solutions, and Hoochware. However, I'd like to save some money the first 6 months, while we figure out how much money will be coming in. I'd also like to have a firm grasp on the basics of reporting regardless, see the man behind the curtain if you will.
  17. Indyspirits, My grandfather raised hogs and he fed spent mash for years. His hogs loved it. They would slurp it right up and they always had a good buzz from the residual ethonal in the corn mash. Happy hogs make good bacon. I have some notes from my 6th great grandfather from 1794. He fed his hogs wet stillage. he found that if he fed it too them hot in the winter that it was a problem, so he would let it cool before he fed it. The best way to handle it is to pump it strait into 270 gallon plastic totes. When the farmer shows up unload the empty totes and load the full ones onto his trailer. You can do the same for row crop farmers using it as fertilizer. This is how we will be doing it at my distillery here in MO.
  18. We have several stills in stock for sale, one is 100 gallons column still, one is 300 gallons still, one is 500l still. Pls contact me to get more details if you are interested. And we also will attend ADI 2017 in April, pls come to our booth for more info, and our booth no. is 216. Email: Phone: 0086-18966261717
  19. Get some software. Well worth it.
  20. If it every collapses I will post a picture of it. First use had no problems and the screen didn't deform at all and I had the pump pulling pretty negative but no pressure gauge so no idea how much pressure. I will be using it for three more batches this next weekend.
  21. Once you settle on your numbers (whatever they may be) do this simple adjustment: Multiply your expense forecast by 2 and divide your revenue forecast by 2!
  22. Lenny is probably correct. I looked at distillery solutions, but the cost was too high. Also once you do the work to set up the software there has to be a big incentive to change.
  23. I'm not yet in production, but I've been staring at a the TTB sight off and on for the last 3 days, and I think I finally have a basic grasp on things. I would be incredibly grateful if someone could validate that my understanding is correct, as I quickly explain a couple scenarios. I am still somewhat unsure if I know anything. 1) I am doing a few small batches for recipe development. Lets say they total 20 proof gallons. I would put that on line 12 (withdrawn for research, development, or testing) of the production report (5110.40), and that's it, it doesn't go on the storage or processing report. 2) Alternatively, I have some rum aging in barrels from a previous month. I pull 1 proof gallon out of the barrel to experiment on a spiced rum recipe. I would put that on line 16 (also research, development, or testing) but this time from the storage report (5110.11), as it is coming out of storage. 3) I make 30 proof gallons of whiskey under 160 proof and put it barrels for a year. On the production report (5110.40) I enter it into line 11 (entered into storage account) column b, and carry that over to line 14 and the correct section of Part 3. I also enter it into line 2 (deposited to bulk storage), and line 23 (on hand end of month) of the storage report (5110.40). In future months, this 30 proof gallons continues to get reported on line 23, until it is ready to be packaged. 4) A year later I am ready to package that whiskey. I filter it and proof it down for packaging, but now due to angels share and whatnot. I only have 29 proof gallons. On the storage report (5110.40) I enter 29g on line 17 (transferred to processing account), and 1g on line 22 (other losses). Then on the Processing report (5110.28) enter 29g on line 2 (received) column C (spirits). I'm not entirely sure if those losses should actually be reported on line 24 of the processing report 5) Couple general things about the Processing report. Line 25 (on hand at the end of month) would be any spirits sitting, ready to be packaged, where as line 46 (also on hand at the end of month) would be packaged product that hasn't left the bonded area (not sold, moved to tasting room, or entered onto tax forms). Line 24 (losses) would be losses before packaging, line 44 (recorded losses) would be losses during packaging, and line 45 (inventory shortages) would be losses after packaging such as broken/ stolen bottles or bottles given away as samples to clients or employees, and still get taxed. I'm pretty unsure of any of what I said on #5. I would appreciate any input. A simple yeah good job, you got it except this point or that, and you haven't wasted 20 hours of your life staring at a computer, or you're a bozo, get professional help, would be awesome. Thanks so much.
  24. Last week
  25. Here's more on the smaller barrels we make: Regards, Odin.
  26. Everyone on here will tell you they like what they use. I'm going to say the vast majority haven't extensively used anything else - us included. We use Stillhouse from Distillery solutions and thing it's awesome. Never used any of the others.
  27. Riannon, I am interested in pricing, and samples if they are available Please Email me with details. dstroot at ghosthollowdistillery dot com Thank you, and I hope to hear from you soon
  1. Load more activity