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  1. 2 points
    Well fellas, I figured out the problem and wanted to run a batch successfully before posting on here. After checking everything suggested... I rechecked my enzymes and have apparently been using beta-glucanase as my beta-amylase since the last order (when the problem started). I usually order a high-temp alpha, beta, and beta glucanase. I apparently ordered 2 beta glucanase containers and never second guessed it. I put them in the usual places in the cooler and have been grabbing them like usual, not looking at the actual containers. I was even placing the beta glucanase in the cup labeled betaamylase...a small oversight, but an incredibly frustrating and expense learning lesson. I'm glad that the problem is easily solved...but incredibly disappointed in my oversight. I've successfully fermented 2 batches since realizing the issue, all ferment fully and taste great. I appreciate everyone's suggestions and help along the way. Best.
  2. 1 point
    I was wondering if any of you have had any positive interactions with the USDA regarding utilizing the value added grants and the wets grant for energy efficiency upgrades, etc. I'm going to contact them and try and find out what can be done in regard to estate grown items like bourbon inputs, etc. I'm curious what your mileage with them has yielded. I've found some good google search results. It would be fantastic to get real world feedback from one of the champions of the bureaucracy.
  3. 1 point
    And that folks, is why you buy Alcodens.
  4. 1 point
    We only use ro water for cutting. us water systems.
  5. 1 point
    Bluestar - I asked TTB some similar questions about a month ago and below are their responses. I didn't ask you final question directly but from part of my phone conversation with them we can have a designated space that serves as an alternating premise. For example you could have a bottling room that serves both the DSP as well as the winery. So as I interpreted it, part of the DSP could be an alternating premise in which the winery products could pass. Hope that helps a little. What kind of separation is required between the winery and distillery? The separation must be floor to ceiling with no passable access between the two operations Does it need to be a wall and completely separated space with separate entrances? Yes, unless the main entrance is into a common general area with separate access from that area into each operations that is lockable from the operations side. If we were to ferment wine and later distill it, would that have to be transferred to the DSP with the appropriate forms similar to wine transfers between separate entities? Wine can be transferred from the winery to the distillery, wineries for not have to submit transfer in bond paperwork, but both the winery and the distillery will need to notate their daily records of these transfers. Are we able to operate under the same entity? Yes, a single entity can hold multiple permits (both type and location). Is there anything else unusual beyond the regular winery permit requirements? There is nothing unusual about this type of winery application, unless both the DSP and the winery will be sharing the same space and the same equipment. In that case the original winery application would show that they are an alternating proprietor with the DSP as the host and them as the tenant. If this is the case the DSP will also need to amend their permit for the change to an alternating proprietor with the winery.
  6. 1 point
    Thank you for your thoughtful inquiries and takeaways here. Really, truly, very much appreciated. We’re strong believers in questioning everything (hence the question mark in the tail of the squirrel in our logo). It’s a bit ironic actually, the Squarrel business was built on the essence of questioning everything about traditional barrels. What’s the purpose of a barrel? To age and mature a spirit, to add tasty oak-y flavors, both? How much wood is actually needed to do that? Is all of it really needed, or as research has shown us- is only about 1/4 inch from each 2 inch stave (on average) creating flavor? (It’s the latter, obviously.) Can we make a beneficial impact on a natural resource by raising awareness for inefficiencies in the process? How can we help a beautiful industry become even greater? So thank you for your input and please keep checking in on us. Though Squarrel is a new addition to the industry the people behind it have been involved in different facets- from distillation of course to malting to farming to equipment design to cooperage-ing- just one of the reasons we’re so excited to bring this product to market. We want to make the process better because we’ve been there too- we’ve dealt with barrel issues, with the nuances of recipe formulation, with equipment that isn’t as perfect as it looks. We are designing this in order to make your life a slight bit easier because we understand how difficult it can be but also how rewarding it can be when it works. Squarrel is a new product that will be released soon so we do indeed plan to bring loads more information to the public as it comes together. We will have more analytical information, more sensory evaluations, more details from our focus groups and initial customers. I’ll post some of it here and will have samples at the conferences too, so stay tuned!
  7. 1 point
    If this is covered elsewhere please point the way. For those of you who sell outside your main geographical area: are you using a broker to market your products? What is their compensation? This question is about brokers not distributors. The broker will take your unknown and non-distributed product to a new market and find distribution and push sales. They will not actually distribute the products.
  8. 1 point
    I've used brokers in all control states to various but mainly unimpressive results. Getting menus and features printed is more complicated w brokers over distributors and you're better off doing it yourself in most cases. On top of that, their coverage is limited in those states, they don't hit full markets, they try to group you with their other brands in promotions etc. to the detriment of your own brand (its never about whats good for your single brand, but their portfolio as a whole- where as distrib. will have profit in the success of your brand individually). In most states brokers cannot even take or fulfill orders, and my main issue with them is the lack of reporting. In states where brokers would be valuable, reporting is limited and usually unavailable, so their reporting to you will be incomplete. Fuck brokers. Do the leg work yourself and save the margin for yourself, its just another leech trying to pull value from sales you and your brand likely generated for yourself.
  9. 1 point
    3-basin sink AND a separate utility sink (mop sink) are required. The latter can be a floor sink. It appears you have no plans to barrel age any product, at least you have no room in that layout. You aren't expecting to condition the air in that production room using a window AC in the summer, are you? If you are not going to use chilled fermenters, you need to control the room temperature well.
  10. 1 point
    Are you going to use a chiller for cooling stills or well water? Up to 10 HP you can get chillers in 208-230/1/60, outdoor you'll need glycol mix for the chiller if you have any freeze issues. I do carry a "dry" glycol cooler to satisfy cooling in winter, popular up Northern US. Usually farm distillers don't have 3 phase power and water wells that don't satisfy the usage for distillery cooling.
  11. 1 point
    Concur - stay flexible your layout will change. Extend that floor drain as much as possible to give you flexibility down the road. That storeroom behind the fermenters is going to be a disaster to work with.
  12. 1 point
    Lose all the walls you can! Mass space will be more important than segregating things. Start with a three bay sink, so you won't have to change it. I see molasses, so rum? Good would be turning a molasses ferment in three days. Your fermentation tanks should be at least six times your still capacity. How often do you want to distill and how fast can you turn a ferment?
  13. 1 point
    Bathrooms clearly aren't ADA compliant. Plan on a 7x7 box with nothing fancy -- forget about a urinal and stool. Google "Standard ADA bathroom" and you'll get a million hits. We have two identical. Both unisex. Both dull and utilitarian. Seems to work OK. You'll want to have forklift access to your storage, i.e. approach from the widest dimension. You'll forever be fighting yourself entering from the "end" of the room. Heaping on to what others have said, I think you need twice the amount of fermenters. Be caution of the on demand heater -- consider what happens to flow rate if both bathrooms and your kitchen area are using hot water at once. Think about having your RO close to where you intend to proof/gauge You'll want a rolling lockable tool chest. Harbor freight is your friend. You'll want a I dont see a furnace / mechanical room. We cheaped out the first winter and used only a fireplace (hey, lean times!) and still heat to heat our entire building. Got dinged twice by inspectors when temp fell below 68. You'll need a water softener in front of your RO system. Think about process hose storage; hose bib locations, 220 outlets for pumps, electrical drops from the ceiling, need for 3-phase power, location of NEMA approved enclosure for VFDs, etc, Fridge for yeast storage (you dont want to store your gogurt with your EC-1118) Where does your electrical drop come in? Just stating the obvious but that dictates where your electrical room will/should be.
  14. 1 point
    Download a scanner app from the app store and use your smartphone.
  15. 1 point
    In most jurisdictions you will need a minimum of 2 ADA Compliant restrooms.
  16. 1 point
    At a quick glance definitely not enough fermenters unless you are planning to be part time.
  17. 1 point
    A few things, I'm not sure where you are located, but do you need to send your plans to the city/county/state for approval? If so you do not look ADA compliant in particular with regards to your bathrooms, also it seems like a lot of toilets/urinals for the space. Secondly, most state health inspectors are going to require a 3-bay sink, not just a two bay. Fire code wise, your electrical panel probably doesn't have proper access. You also probably don't have enough space set aside for mechanical. Two fermentors to feed two stills doesn't seem to be a good match. With 20 foot ceilings, I would try to use space over the retail room for storage, and perhaps an office. TTB will most likely want a separate door to your production space, not to mention just for fire escapes.
  18. 1 point
    Our 66 to 122 gal. stills range in price from USD $10,120 to $18,150. Our stills have the following advantages: - Automated distillation runs through touchscreen computer display and ability to save up to 6 distillation runs for future production - Full manual control with ability to observe temperature, pressure, power consumption, etc. during the entire process Two principal distillation options: Pot still mode (70 to 150 proof) for flavor rich spirits such as whiskey, brandy, rum, gin, etc. Reflux still mode (190 to 193 proof) for vodka or neutral spirits for subsequent gin production Additional options: Jacketed tank for on the grain distillations Agitator 66 gallon GENIO Still 250 GENIO Still column with copper basket and touchscreen color display computer To see full list of options and capabilities, please visit our website at: https://g-still.com/shop/ We have showrooms in USA, Canada, England, Poland and Australia for anyone wishing to see our equipment in action. Our contacts can be found at the link below: https://g-still.com/contact/ Cheers, GENIO
  19. 1 point
    Excellent post here, Odin. I just wanted to second this point and also add that all spirits require some "aging" time (yep, even Vodka) and for precisely the reasons you recount here. The process of distillation is one of separation and segregation (or fractioning) of molecules followed by a very rapid and abrupt reassembly. It does not end at the cut. Which is why a rest period should be built into your production model for all spirits. 5 weeks is nothing if you've planned for it and, if you're willing to really pay attention to the spirit, the change will be dramatic. Thanks for making this point.
  20. 1 point
    Given the size and scope of your budget in comparison with big boys, and likely even mid cap suppliers, you are absolutely barking up the wrong tree here. Why would you devalue your brand and at the same time cut out your own margin (which you probably haven't protected enough as is)? Your distributor is taking advantage of your inexperience with programming if they are over pushing pay to play.... Set yourself up for success with distributors who believe in your brand and the value it holds. If the team believes, the team succeeds. If you devalue your brand by supporting it in the market when you shouldn't have to (because your product is not a commodity) why would anyone else respect what you're peddling?
  21. 1 point
    We considered a small (3 GPM) DI column for post RO but have never had any issue with visible crap in our bottles. If it aint broke don't fix it.
  22. 1 point
    Where are you located? We operate in a large ag centered midwest state and we have absolutely zero waste streams that we do not make money on other then packaging we substandard recycling and absolute trash..... Organic farmers and chem industry can use everything you produce (heads tails stillage etc) you just need to get creative in finding the right people
  23. 1 point
    Very interesting find here. Some good points and I would have to agree with the side that says there is plenty of room for growth. The way I see it, is this is a changing industry as growth continues. No offense, but if you are sing an end near, then you have already given up. I get it, people are afraid of change, but change is constant and an opportunity to do things different with added knowledge. Time for people to embrace change and evolve with the business. The same thing happened in the craft beer segment and that is exactly why I am here. Rather than opening another brewery and trying to adapt with the saturation I saw a chance to get into and industry that is years behind craft beer. Most distilleries before me have focused on the mass production and distribution model. I have decided to follow the craft beer model (as mentioned before) and go with a tasting room forward and innovative model. Were are slated to open by the end of the year and have a 2500 sqft tasting room with another 3000sqft outdoor "drink garden". Our production will be based on laughter with clean/closed fermentation and 1 stripping still and 2 spirits stills, one for botanical and one for flavor positive starches. We will produce about 30 different labels a year, some seasonal and one-offs. All small bath on a 10bbl brewhouse yielding about 60 gallons per batch. Intentions are to sell as much in-house and whatever is left over to liquor stores. Rather than trying to flood all liquor stores we will have a product that will only be on certain liquor store shelf's who are brand loyal ensuring that our product has proper pull-through. One comment I found interesting was the 1000g for beer at $8 a glass. In my area its more like $7 a glass, but non the less that is about $56,000 on a 1000g batch. On the same 1000g system with a 10% yield you get $170 $68,000 assuming you sell a 1.5 oz shot for $8. Now get your yields up to 20% and sell your drink for $10 (comps in my area) you get $170k. Sounds pretty good, right. I might be a little ambitious, but I've been in the beer industry long enough to know that if you work hard and produce a quality product for a local market building a loyal brand all while being innovative, then you will be successful. I am not afraid one bit at all and I am excited to be a part of the upswing of a budding industry.
  24. 1 point
    Perhaps what we actually need are more small distilleries. If people have a local distillery they are stoked on, and a connection will the people who run it, then they will seek out new distilleries when they they travel or as they open. Especially if they can go there and try a flight of there products without dropping 20-80$ just to try it. Think we have a lot to learn from the craft beer model, and cooperation between distilleries. It doesn't work if everyone is trying to take away business from everyone else.
  25. 1 point
    We have not had to deal with a distibutor yet, but I would expect that they want 20-30% margin. Retailers want 20-30% as well. So if you are selling in a 3 tier state, you will sell to the wholesaler for about 50% of the retail price. Margin is a % of selling price, different than markup which is a % increase from cost or purchase price. A 30% margin is 43% markup. Imho this is an industry where retail prices are set more by the market, than by what it costs to make. This is not your normal 4 or 5 times cost business. The only way to break out of that seems to be to make a premium whisky and have good name recognition to command a premium price.
  26. 1 point
    Start here, he explains it well: https://www.youtube.com/channel/UCatCieEI4cPNteKXzBomVMQ
  27. 1 point
    "Most customers aren't easily deceived for long don't care in an open market place." There, fixed it for you.
  28. 1 point
    1 lb/hr steam flow per gallon of capacity. this will get you a heat up time of about an hour from cold to pushing vapor. this translates out to a bit better than 1000btus per gallon, gas input so typically for a 300 gallon still and 300 gallon mash cooker, you want at minimum a 600,000btu boiler
  29. 0 points
    A distributor distributes what sells. You make, market and sell spirits. If you don't think you should be the one marketing and selling, your distributor won't be distributing very much.
  30. 0 points
    These small chillers usually have a small reservoir to feed the internal pump. Still return water may be too high, so you may have to add an external reservoir with a separate pump and disable the chiller internal tank (it is atmospheric and water will come out the top on you). I purchase similar chillers and buy them without the internal tank.
  31. 0 points
    https://wine.appstate.edu/sites/wine.appstate.edu/files/Diversey_PassivationofStainlessSteel.pdf We are removing iron exposed by wear and exposing chromium so that it can form a protective oxide layer. This oxide layer renders the steel 'passive' to further corrosion until it is damaged again. Oxidation takes time, so passivation is best done with a large time gap (at least overnight) between completing the acid cycle and using the equipment.
  32. 0 points
    We've been recycling in the ferment with good results so far. The cuts grew over a few batches by a total of 20%, but stabilized there. We're actually more likely to see fewer heads out than we put in and have been slowly working through the barrels of heads we put away before trying this. Yields are up, with some losses vs 100% conversion of heads to good spirit.
  33. 0 points
    A big thank you to Paul Hall and the great Great Folks at Affordable Distillery Equipment. Last week I made the 12-hour Drive from Georgia to Missouri. The drive was long, but oh oh oh oh so worth it. The good people there are glad to accommodate any request that you made would like( within reason). The business produces a quality of work that I have only seen in nuclear power plants. The work these guys do is unbelievable. They can do in the blink of an eye what I have been told cannot be done. The first picture (and best picture in my opinion) is of my still standing in my shop. The second picture would be of my still standing in Paul shop. The third picture is a perfect example of just how surprised you can be when traveling through the Ozarks. Just as you do not expect to find a Distillery equipment manufacturer in the Ozark Mountains, you do not expect to find a zebra. Low and behold both exist along Highway 160 in Missouri. Let the DSP application begin, I wish Paul could help me as much on my DSP as he has on a fantastic piece of equipment. I did fail to mention, that this was my design and Paul helped make it a reality. He can turn your dream, and your drawing into reality. The one thing you cannot find at Paul Hall's shop, is a cell phone signal, but they're nice enough to let you use the phone too. Thank you Paul Hall, Southernhighlander
  34. 0 points
    Nope, definately not ASD's manufacturer. Makes you wonder why they would make that claim though.
  35. 0 points
    I am now burning my heads under my still. I have a dual nozzle waste oil burner running on waste fryer oil. There is a 2 way valve on one of the nozzles. When there are heads to burn I switch one of the nozzles to the heads tank. Heads are from an alembic pot still and are in mid 70%abv. The flame can be a little erratic if burning heads only but with the other nozzle on waste oil it runs very well.
  36. 0 points
    Your image is not coming up. I will say before you do your final design watch this video. I know I beat the Lean/Six Sigma drum a lot, but it's worth it. Learn it, live it. When you're designing where things go in your shop think about what you're going to be doing, how often you'll be doing it. I know as a small company you might not think it applies that much, but it really does. It's about reducing time not doing things that make you money so you can spend more time working on those things that do.
  37. 0 points
  38. 0 points
    We are outgrowing our original potstill. This is a 120 gallon capacity potstill with thumper. It was custom manufactured for us in 2014 using a Groen steam kettle as the foundation. In the top of the still head is a basket where copper mesh can be placed if desired, or potentially gin botanicals. The thumper can be bypassed for straight potstill runs. Two efficient stainless condensers knock down vapors using well water. Kettle is rated for high pressure steam, but we ran it with 15 psi low pressure steam. Two 300L receiver tanks collect heads, hearts or tails as desired. 1.5" TC connections. Skid mounted, measures 4'w x 8' l x 11' h. Asking $6500 FOB. Still is located in Pittsboro NC 27312.
  39. 0 points
    A few things raise red flags here. One, you're not adding beta amylase? Do I have that right? If you're not, there's your culprit. You're forming a ton of dextrins with your alpha amylase enzyme, and those aren't fermentable. HiTempase does the same thing----makes a bunch of dextrins. You could add dextrinase to counter this. And even if you are adding the beta amylase, your temperature rests are too high. You're looking for 144, 145f max to make the most fermentable wort possible. That 155f is going to denature some beta enzymes. 158F, and all your beta amylase will be denatured. So again, you are favoring the production of unfermentable dextrins, without getting the maltose you're looking for. Further, that 150f recommended temperature for beta glucanase is just odd. I mash naturally with malt, so perhaps this is something that's foreign to me, but beta glucanase works best from 113-122 degrees F. In every paper I've ever read, beta glucanse, like most enzymes, is quite temperature sensitive. I can't imagine it working optimally at 150f. Lastly, starch content and beta glucan loading can be all over the place, particularly if you're not working with a farmer that has years of experience with farming grains for beverage production for large plants. In other words: do you know what your starch content is for these specific grains? The fact that harvest just ended sends up another red flag....in other words, this could be an entirely new crop year you're dealing with here.......with completely different moisture content, starch content, beta glucan levels, etc. Have you had this specific batch of grain analyzed? Last time I helped a distiller with this very problem here at ADI forums, the issue was, as I suggested, that the grain he was using didn't have the starch levels he assumed it had. He simply assumed that all grain is the same. As a post script, if I were you, I'd walk a case of booze down the road to the crew at Bell's, and ask if they can help with a mash issue. You've got John Mallet running the show there, as I'd imagine you know, and that man LOVES solving puzzles like this one. He, or one of his brewhouse crew, is likely to spot something in person that you aren't sharing here on the internet. You'd be hard pressed to find more knowledge down the road at Bell's than just about any other brewery/distillery in the world. Mallet is as good as they come.
  40. 0 points
    Distilling citrus separately is very interesting if you've never done it before. I think it gives you much more flexibility to be creative, the flavor profiles you can get with cuts are really interesting. The many terpenes in citrus are very different, and these can be fractionally distilled. For fresh botanicals, vacuum distillation is vastly superior, especially if you are blending these in separately. Cucumber and Jalepeno distilled at low temps is amazing. Although to vacuum distill some vegetables, there is an additional important step required, critical, which I'll not say. You'll know what you need to do when you try it. Don't try Kale, it's an awful sulfur bomb.
  41. 0 points
    Herbs Bill for Gin Recipe Development Kudo's to the Yahoo group of old and to Tony Ackland, who came up with this. I just tested it, changed a few things for the better, and will publish it over here. It is for a bold style boiler infused gin. I use it time and again and if I don't, it usually puts me in trouble. Procedure: X is the amount of juniper berries. You need half of that in coriander/cilantro, a 10th of the juniper amount if you want to use angelica, etc. Orris root, etc. only 1/100th of the amount of juniper. Peel, be careful, only a total of x/100. So if you use lime and orange, devide both in half. Liquorice is difficult to work with. Use a powder or do it in a seperate distillation run. Bigger chunks will vary too much in the heat they give off: too hot or not there. Herbs per liter of 30% boiler charge. Run prep procedure: Fill the boiler with (example) 100 liters of 60% the evening before the run. Throw in the juniper so it can soak. Next morning dilute to 30% by adding more water. Then throw in the rest of the herbs, peels, roots, etc. Now start the run. I hope you find this information useful. If you have any Q's, please let me know. Regards, Odin.
  42. 0 points
    Okay guys I apologize. I have spent years designing and building batch stills of all types. I have a good continuous column still, design but as far as continuous column stills with doublers, I really did not know much about them before a few minutes ago, when I did a little research and called a friend of mine and got a Vendome design schematic of a continuous column still with doubler. I understand now how they work and how the doublers can function in a continuous fashion I apologize for opening my mouth before making sure that I knew what I was talking about. I am going to incorporate the doubler and other components in the schematic into my little continuous column still prototype. That's going to be fun to play with. Thanks for teaching me a little humility and about column stills with doublers. Paul Hall
  43. 0 points
    As another poster quite rightly pointed out, your market isn't here. All the best.
  44. 0 points
    Jeff, Under a given set of conditions, there is an optimum cooking temperature and time to obtain the best quality of distillate and the best alcohol yield. I believe the question you have is about cooking small grains at high temperatures. There are a lot of ways to prepare grains for fermentation, but the simple goal of cooking is to gelatinize the starch granules, to make them available for hydrolysis by enzymes to convert to fermentable sugars but the complicated goal is to efficiently obtain proper gelatinization of starch, properly free up amino acids the yeast require, convert to fermentable sugars, reduce contamination and obtain a flavor extraction from the grains. The infusion mashing process we use, (simply cooking small grains at lower & proper temperatures), here at Wilderness Trail is designed around maximizing flavor first, energy second and time third. You do not have to boil your grains up to 210F and you certainly do not want to cook any of your small grains (wheat, rye, barley, malted barley, etc) in that range, again you can but it will not be the highest quality distillate you can obtain in the end if you do that. You can cook corn to 210F and it doesn't do much more than waste energy cooking it that high, part of the high heat is to sterilize the grains of bacteria and you take care of that around 190F and you only need to cook corn around 190F-185F for proper gelatinization, we cook our corn at 190F, it saves energy from going higher, we convert all of the available sugars and sterilize our grains, that is why you do it. For wheat the actual gelatinization range is 136F-146F but we start adding our wheat around 155-160F. For Rye the actual range is 135F-158F and we add and cook our Rye no higher than 160F for good reasons. Our Malted barley never goes in higher than 145F to preserve the enzymatic activity and to keep the grains intact. Think of it this way, gelatinization is like popping popcorn under water, its a dramatic change in the grains composition.. and throw in some smaller ductile grains like wheat or rye and you blow them apart under the same conditions as well as a lot of protein you don't want to break down. The reasons you do not cook grains beyond their proper gelatinization range is more about flavor than yield because if it is too rigorous, thermal decomposition of grain components will cause objectionable popcorn phenolic odors, yield is more impacted by poor grains, under cooking, poor conversion and yeast conditions. By using the infusion mashing process for small grains, you keep the branched chain amino acids and proteins in place with the grains that the yeast will use to properly make a flavorful result. If you boil your small grains, you are creating unbranched chain amino acids, degrading proteins and frankly blowing apart the flavor you are trying to extract. Small grains also get scorched very easy and there are Maillard effects that create all kinds of new chemicals from the high heat of small grains you don't want, plus why would you, the process doesn't require it. The yeast take these unbranched chain and Maillard effect's and turns them into higher alcohols (fusels) and other chemicals that alter the flavor and result of the beer & distillate. In short summary for our whiskeys, we cook our corn to 190F and hold that for 40 minutes, we cool to 160F by adding some water additions of the overall mashbill and add our wheat or Rye and hold that for 30 minutes, we add more water additions to get to 145F which is when we add our Malted Barley which rest for 30 minutes. We add the rest of our water additions for our ferm set and the chiller takes it down to 90F. We send that to our fermenters, which are set to hold at 85F for three day beer and 78F for 4-5 day beer. By shortening the initial cook of the total water, your initial cook is thicker, for us that is around 18 beer gallons and that allows you to use less energy to heat up the initial cook and reserve the rest of the water for cooling capacity as well as when you add your grains you are also using that to help cool your mash down. For example I mentioned we add our wheat at 160F but after the grains are added the temperature drops to around 150F+ and rest out to a little above 145F. We primarily make a wheated Bourbon but we also make a Rye Whiskey, which again even though the Rye will be the majority of grains, we still cook our smaller amount of Corn up to 190F and then cool it down to 160F before adding the majority of the mashbill of Rye. Infusion mashing is scientifically proven to offer a more flavorful distillate and smoother distillate, mainly for the reasons listed above. Shane Baker Co-Founder, Master Distiller Wilderness Trail Distillery
  45. 0 points
    Alcohol Strength A little more on alcohol strength. While distilling and while bottling. Let's start with the ABV of you vodka/neutral/GNS in the boiler ... The first question, related to alcohol strength is of course: how does it influence taste? Luckily, the answer is pretty straight forward: if you distill your gin at a higher proof, it will get dryer in taste. That's why London Dry Gin is called "Dry". It is distilled at no less than 70% / 140 proof, that's a quite high percentage ... so "High" equals "Dry". And if you want to get an understanding at what "Dry" means in a gin ... maybe buy a bottle of Gordon's or Beefeater's. If "High" is "Dry", what happens if we distill with lower proof in the boiler, in order to get the distilate to come over below 70%? Well, in that case the gin becomes less dry and more mellow in style. All right. Now, for example's sake, let's assume you want to make a more mellow gin. How to achieve it? By putting a less strong GNS in your boiler. But here comes the interesting challenge: below 30% not all herbs give up their taste oils. Now, if you choose to vapor infuse that's not a problem. The rising gases are stronger than 30%. Even on a 20% boiler charge. But vapor infusion brings over less taste. So how do we deal with boiler infused gin? Bigger taste, but since the boiler charge needs to be 30% for oils extraction ... does this mean we cannot make anything else - when boiler infusing - than a dry style gin? No, it doesn't. And here's the solution I like to work with. What I do, when I make a gin (and I am more of a big taste - so boiler infused - and mellow - so below 70% kinda guy), is this: I prepare my gin run the night before. I fill (example) a 500 liter boiler with 200 liters of 60%. I put the berries in and I put the herbs in. I let them steep over night. Next morning I top of with warm water to bring the ABV down and to preheat the boiler contents (to get to the production phase sooner). Best of both worlds. Works like a charm. Please see the video posted above for more explanation. Now, onwards to bottling strength. Many commercial gins are bottled at 40%. You'd need a very forward cut or light and floral gin to be able to dilute it to 40% without louching. Or you need to chill filter, of which I am not a fan, because it takes away taste. I personally feel 43 to 45% is great. Sometimes 47% is wonderful. My advice: play with ABV. I have helped develop a beautiful gin for customers from Ireland, where we wanted a neat sipper and a gin for in the gin tonic. We used the same herbs bill, the same distilling procedure, and the same cut points. The only thing we changed is how far we diluted down. The neat sipper stayed at 47%, the gin for gin tonic went down to 43%. Amazing taste differences are to be found, just playing with your bottling strength. So what's next? I could talk a bit more on gin aging. Some misconceptions there we can dive into. And/or you tell me what you want me to cover in the next post and I'll try to dive into your questions. Just let me know. Regards, Odin.
  46. 0 points
    To Louch or not to Louch, that's the question! Thanks tbagnulo! Onwards with louched gins! I visited a distillery once that had a wide array of products. Most of them bottled at 40%. Only their gin was bottled at higher strength. I asked the master distiller why? He said - and taking a look I could see it - that even at the higher ABV of 45%, his gin was on the verge of becoming cloudy (or "louchy" as the word seems to be). Would he go any lower in ABV, the gin would turn almost white. I asked him what he thought the solution was. He told me that he had talked to two gin experts. One advised him to cut his herbs bill in half. Use like only 50% of the total herbs bill he had used before. The second one told him to buy a chill filter and filter the haze out. The second solution I really don't like, because it takes away essential oils AKA taste. And anyone who tells you that chill filtering doesn't ... well, let them chill filter their whiskey for 10 times only to find out it starts to taste pretty much like a vodka! The first solution of using less herbs, isn't good either. It relies on the assumption that a louched gin is bad. I feel it isn't. A louched gin is a great indication you got over huge amounts of tasty oils. And that was the goal right? To create a big tasting gin. So how do we solve the louch? Easy, dilute some neutral / gns to the same percentage as the louched gin, and add a portion. There will be a moment (75:25, 66:34, 50:50, etc.) when all of a sudden the louch lifts. In a second, maybe two. You now have the gin with the most taste possible. And if you think it is too big in taste? Dilute it. Bottom line? A louched gin gives you a balpark. A starting point that makes it easy to create great tasting gin with the same flavor profile over and over again. And you can always dilute a big taste gin to a lighter one, but not the other way around. Next post: on boiler vs. vapor infused gins. Regards, Odin. PS: Here's a movie on me making gin. With lots of info on how to do it! Here it is:
  47. 0 points
    Personally after going through the process I would want all building permits in hand at a minimum. For us it took longer to get permits from the city than to get our dsp. We did have the state stop in to verify what we were doing.
  48. 0 points
    It is an excellent business model, but one I have chosen not to emulate. If those of us who are grain-to-glass really want to have an impact on the public awareness about the difference, we will need to band together to publicize and market the difference.
  49. 0 points
    We run our 1.5" and 2" hoses directly into our trench drain (with the grate removed) when we're emptying liquid stillage or whatever else -- that slot drain would not allow for that. It looks cool though.
  50. 0 points
    We are currently providing contract distilling services for Bulk Whiskey. We are well set up for whiskey production within our facility. Paul Werni 612-790-1603 45th Parallel Spirits
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