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Showing content with the highest reputation since 06/22/2018 in Posts

  1. 1 point
    Have you considered using a system like Whiskey Systems to do your TTB Reports and compliance as an alternative to hiring a consultant?
  2. 1 point
    David Dunbar
  3. 1 point
    Load cells under the tank legs. There are a bunch of scale companies that will put this together for you or sell you the parts.
  4. 1 point
    I do consulting also, with a sliding hourly rate, depending on size of facility. But I also consult as a scientist in other high-tech areas, and my rates for that are double or more. I try to be liberal with my knowledge on the forums, but often people's questions require the dedicated time and attention that they will need from a consultant. There are many good ones that post or lurk in the forums here.
  5. 1 point
    Some ambiguity allows for flexibility. That is not always a bad thing. But when a word means "very near," according to Mr. Webster, and which could have been used alone, but is nevertheless modified by "close," the authors presumably wanted to modify "very" with, well, "very." That is, very,, very near. Therefore, I suspect that it means something like within the same block. not just within the same city or town. But I'm guessing, of course.
  6. 1 point
    Howdy! hope to see you here again!
  7. 1 point
    You could consider buying a canary, and if he starts whistling off key, you would know it's time to open the window
  8. 0 points
    The birectifier, which I've resurrected, was the renowned laboratory analysis still of Rafael Arroyo. He died young and the design was lost for the last 60 years so it was never applied to gin production. My pet project within my other birectifier work is successfully applying it to gin development. I also have the lost Seagram botanical assay protocols for precisely standardizing a botanical charge which are quite pragmatic and I think are from the 1930's. I am hoping to fuse the two ideas. The birectifier is typically operated with a charge scaled to 100 ml of absolute alcohol and 8 fractions of 25 ml are collected every 15 minutes. So this is slow incredibly high reflux micro distillation. When collected carefully and faithfully, comparisons can be made, fraction to fraction, across multiple distillations. What is special is how very different all the fractions are from each other. This was well understood with typical spirits from fermented products, but what would happen with gin? Gin surprisingly ended up with well differentiated fractions that we can learn a lot from. A role model gin was carefully analyzed here (there is lots of other great stuff in the post beyond my quote here). A lot of this complements and adds weight to Odin's teachings, but can be used to refine things and create in depth first hand experience. The process can be used to follow along with role models and organoleptically evaluate the quality and consistency of botanicals before graduating to the Seagram protocols. It is easy to create an actionable path to making a new production fit the shape and outline of role model. Incredibly, all the auxiliary botanicals seem to get pushed into fraction 5 which tell us a lot. For starters, we can test funky botancial choices for their potential with the birectifier by where their aroma ends up. If it is in fraction 5, it is on the money. The birectifier is like a scalpel meets magnifying glass so we are cutting away noise and magnifying things. This helps investigate complexity achieved by a botanical formulation. The tool may help elaborate and refine choices so that each batch progressively improves. Eventually, the distilling decisions will be paint by numbers and we'll be able to shift our involvement to the quality of the botanicals themselves and our create linkage concepts. I'm going to keep diving into this and hopefully I can produce some really useful protocols for people.
  9. 0 points
    Thanks for everyone's input / suggestions. Have a lengthy list of phonecalls to make tmrw.
  10. 0 points
    Also look at different suppliers. For us we found some barrels offer quicker extraction than others. Depending on how you do cuts and how long you want to age this can be good or bad. Second use is also much slower for extraction. Gibbs brothers seem to be slower on the extraction and may be better suited than barrel mill barrels if you need more time for maturation.
  11. 0 points
    I recently watched an ADI breakout session on oak barrels. "The Extraction of Wood Compounds during Aging in Wood Barrels and in Contact with Wood Pieces" The oak was tested and found very different from tree to tree from the same forest. From very little aging to fast aging. Could some of this play a part. Black Swan has a aging chart for various size barrels. https://www.blackswanbarrels.com/links-accolades/ Tim Doc2.docx
  12. 0 points
    Bear in mind that most mass-market rums have sugar added. That is why people think that rum should taste sweet, although most are unaware of the added sugar.
  13. 0 points
    Couple points. I think you'll find rum in used barrels is more characteristic of the typical flavor profile of an aged rum rather than in new barrels. Color on the new barrels is fantastic, but like you say, the oak can be very forward, especially on a 5 gallon barrel. I've tasted some nice rums that were aged in a mix of new and used oak that I thought were very good, so it's possible. Likewise, probably doable in a larger format barrel, where you can better control extraction vs. maturation. Which brings me to the next point, extraction vs maturation. On a 5 gallon barrel, extraction will outpace maturation significantly. 10g is better. 15g is better than 10g. 25/30g better yet. If you must work with small barrels, consider cutting the time in oak, transferring to a tank, and finish maturation in glass or stainless (yes, maturation reactions will continue). Realize there are age-statement implications.
  14. 0 points
    Frankly, there should be zero tolerance here for unattended distillation, including unattended still pre-heating. Sorry, but accidents impact all of us with additional regulatory burden, scrutiny, and avoidable overhead. I'm all for automation that helps an operator focus on the more important tasks, but I feel I must speak out on the topic. It's a bad idea, someone will get hurt, someone will die, and it will hurt all of us. Anyone condoning this is being reckless.
  15. 0 points
    Does this mean your alembic still is for sale as well?
  16. 0 points
  17. 0 points
    So start a brewery first, and add a distillery. A brewery has 5x better chance of being profitable, and then it can finance an incremental addition of distillery, you will already have tasting, brewing, marketing, etc., in place.
  18. 0 points
    Very good advice here. I'm also very very (very) small. I am still working a full time job during the week and distilling on nights and weekends. Thankfully I was able to get my small operation up and going with cash, a business credit card and no investors breathing down my neck. But it has still taken me almost 2 years for this small business to start breaking even month to month and paying for its own expenses. I have a large built in crowd of foot traffic coming every weekend since I am located on my family's vineyard winery, and it still is not a guarantee of regular sales- some weekends are fantastic, other weekends (with bad weather, for example) there may be next to nothing. So if you're planning on just selling right out of your own tasting room only, you should plan on spending a lot of advertising. Not just with money, but employing someone who knows how to advertise events on social media and make the events happen from week to week. A lot of local breweries and distilleries here draw people in with live music, food, specialty food trucks, cocktail specials, social events, etc.. It's a constant rolling effort and appears to be somebody's full time job sitting on social media and setting these events up locally. "If you build it they will come" is not true, and you should not assume people will wander in just because you are there. Also- and I believe everyone else here will agree with this advice: try to plan for the unexpected expenses on your building. It is likely that your local government/fire marshal will spring something on you that you have to install there that you didn't plan for. And whatever that thing is will cost you about $5,000. Everything seems to cost about that much to sort out for some reason. Good luck. It's a lot of work, but also very rewarding when you have something nice to show for your work.
  19. 0 points
    If you love distilling as a hobbyist - think about it very carefully before opening a real distillery. A small distillery is a ton of work, so what used to be enjoyable on a rainy Sunday afternoon, now becomes something you have to do everyday whether you want to or not. Understanding this and assuming you have previous business experience, the booze business is a good place to be. If this is your first foray into business, tread carefully, it can get very expensive, very fast.
  20. 0 points
    The elements are in the jacket. Oil or water can be used as the heat transfer fluid. No circulation pump is needed. They are turn key, produce award winning spirits and are in over 140 distilleries in the USA.
  21. 0 points
    For any novel corn strain to be organoleptically distinct from any other corn in a whiskey, I'd imagine you'd need to figure out how to get the corn to produce a fingerprint of different carboxylic acids. Found this article which describes a method to produce some of the more recognizable Carboxylic acids from hydrolyzed corn meal. https://www.ncbi.nlm.nih.gov/pubmed/11848378
  22. 0 points
    we use distillery solutions and are pleased with it. Have not used orchestrated spirits as I could not justify the price of it. We went with Distillery Solutions to partially integrate our brewery with our distillery. Integrating quick books with other programs can be tricky as it has the potential to cause double entries on your books. Not sure if orchestrated has a solution to this problem, but id check before i drop the cash and put in the many hours it takes to start up a new ERP.
  23. 0 points
    HedgeBird C122 has been deoxidized with phosphorus. This process leaves between .015% and .040% phosphorus in the metal, so this copper is still considered a commercially pure copper. Because of this process copper alloy 122 is not susceptible to hydrogen embrittlement. Below is a list of the Characteristic of copper alloy 122. forgeability rating = 65 machinability rating = 20 solderig = excellent brazing = excellent Tig welding excellent cold working = excellent hot forming = excellent Butt welding = good Common Uses for C122 Distillery/brewery tubes Plumbing pipe , plumbing tubing and plumbing fittigs are all made from C122 Chocolate Kettles, Still pots, Still columns and heat exchangers Condenser tubes Medical gas-oxygen lines Gaskets Also the heat transfer in C122 is superior to that of C110 Copper C110 (ETP) Electrolytic Tough Pitch Copper C110 has not been deoxiginized with phosphorous. It is considered a commercially pure copper. This copper has a much better electrical conductivity than c122, and it is used much more than C122 copper. Also it is great for roofing and other applications because of it's toughness and corrosion resistance. Since it is used for roofing and architectural it is much easier to find in sheet form which is why distillery equipment manufacturers who don't know any better use it. Below is a list of the characteristic of copper 110 forgeability rating = 65 machinability rating = 20 solderig = excellent brazing = good Tig welding= fair cold working = excellent hot forming = excellent Butt welding = good Common uses for C110 Electrical Telecommunications Architectural Antimicrobial It is not that you can't build a still from C110, you can, however it is not the best copper for the job. Also it does not tig weld well at all and if you want the best still it should be tig welded with alloy 122 copper welding rod. Brazing is the 2nd best method but c110 does not braze nearly as well as 122. Tig welding copper is very hard, because if you do not weld it right the first time you may not get a 2nd chance. You cook off most of the phosphorous when you weld it the first time and the heat changes the chemical nature of the copper, so that it may not weld well, or even at all if you have to make a 2nd pass and if you try to make a third pass you might as well forget it. I had a mechanical engineer tell me once that copper and stainless could not be welded together. We tig weld copper and stainless together with 308 stainless rod here almost every day with great results. We have never had a copper to stainless weld fail, however we never do that weld where there is going to be vibration. We can also tig copper to brass, copper to aluminum, stainless to aluminum but those are not for distilling application. There are several other forms of copper that also do not work well with distilling, but I will not go into those as they are not commonly made into sheet. paul@distillery-equipment.com http://distillery-equipment.com http://moonshine-still.co
  24. 0 points
    If I get kicked out of the small-batch club someday, I think I will be OK with that.
  25. 0 points
    Carl, The marketing plan is "to sell the 2nd bottle". Selling the first bottle is simple, selling the second depends on quality and message. It was at the Portland ADI event, forget which session, the panelist Max Watman said to quit sending him crap. He didn't mean hooch, he meant plastic monkeys, feathered boas, and other marketing material that didn't really speak to the core message of the brand. We're very proud of our brand and marketing strategy and insofar as it has been moderately successful, we believe that is due to the authenticity of our message. We co-branded our marketing strategy with the history of our town and by result became a part of its message as well. I think that marketing hooch is tough and there is no one answer that works, but the customer can smell crap, so if the message isn't authentic, just go home. Cheers.
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