Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation since 02/28/2024 in all areas

  1. We are in a very different market but and we run 4 stills now 2 from a well known Chinese manufacturer, one euro and one American. I would disagree about the Chinese products we run them flat out 5 days a week and have done for over 3 years and they havent missed a beat and have always been very helpful with parts/ gaskets etc. The best advice I was given before we got in the game was that the still is the least important part of the equation, its what goes into the still thats important.....just my 2 cents:)
    1 point
  2. 1 point
  3. Some photos of equipment that we have completed in the last few weeks.
    1 point
  4. He's just purchasing some now so I won't have a report for a while.
    1 point
  5. Household paraffin wax is food-grade rated, so flavor taint will not happen. The cooper's traditional sealing compound is beeswax, however. First, heat the croze (the groove in the body of the barrel where the head meets) all the way around with a heat gun, then apply molten wax at the intersection of heading and the croze.
    1 point
  6. I understand Apple Brandy to not require oak vessel aging or an age statement. Time in a non-oak vessel (barrel) will not count towards an age statement and the usage of staves requires a label disclosure. DISCLOSURE “COLORED AND FLAVORED WITH WOOD _________” (insert chips, slabs, extracts, etc., as appropriate) is required on labels to indicate treatment with wood · APPLICATION Applies only to whisky and brandy treated – other than through contact with oak containers – with wood: In any manner or form, either directly or indirectly, e.g., chips, slabs, extracts, etc. nAt any point during the production or storage process, up to and including the time of bottling
    1 point
  7. What pressure is the gas line ie: low, medium or high? If it is medium or high pressure you have plenty. If it is low pressure, how far are you from the meter and could you upsize the piping from the meter into your space. I don't know where you are located, but here in Illinois gas is way cheaper.
    1 point
  8. First off, Southernhighlander is your guy. They sell the best gear for fair prices and the service for my system has been great. All I can tell you is our journey. I purchased a 250 gal still and ran it as an electric bain-marie as well as mashing in the still. I did that for a few years. Then I purchased a steam boiler and converted the still over to steam and bought a mash-tun. This year we are going to buy a 1000 gallon stripping still and use the 250 for spirit runs. So the 250 was a really good tool for us to grow. Year one we did about 25 barrels (1600 PG) last year we did 200 barrels (12,000 PG) on that same still. Next year with 1000 gal striping still and 250 gal spirit still we should have the capacity to make about 600 barrels. The biggest thing I would have changed is to go steam from the start and buy a bigger boiler than you need now. What I spent to get the electric up to snuff was about half of what a good boiler would have cost. Don't go into a building that does not have gas. I know a couple of other distillers who use propane and the cost is crazy. Happy to chat by phone, but Southernhighlander is about the best vendor I've dealt with at this level.
    1 point
  9. I am not gonna start chasing obscure codes and a lot of it is going to depend on where you are and if they blindly accept IBC/IFC or a hybridized version of them or something else completely but I think ultimately this is going to come down to 1) where you are in the country and 2) the individual spaces rating and overhead clearance. For instance I believe you could stack 6 high in the right place with the right racks (h3 room with XP fixtures) but I think you could probably do 5 or maybe even 6 high in the right room as well, for instance if you had enough clearance to be more than 5/6 feet from a non XP light fixture in an s1 or similar space. End of day the cheapest answer (if you don't get caught) is to do what you want but the best answer which is often cheapest down the line and actually legal is to get a variance to accommodate the storage that you want that best fits the reality of the limitations of the physical space you're in. Very few people on here have dotted their iOS and crossed their ts on ETOH storage compliance, and ultimately they're fine as long as no one ever comes knowing to check, with growth of industry in last few years we are bound to see some failures in facilities pretty soon that will lead to more scrutiny for compliance. I recommend to anyone who will listen, there's only one way to do things and thats the right way the first time.
    1 point
  10. Immediately upon macerating wormwood vaudevillian people of the night come out as a cacophony of disjointed instruments to Jazz at me like a shot of Malort betwixt propositions of sexual transactions
    1 point
  11. 1) Set up the board game, and start playing 2) For the next 8-12 hours go clean your house, move 50# sacks around, fix your various broken appliances, and measure the density of various liquids and put them into bottles. Occasionally dick around on the internet. 3) Keep detailed records of everything you do for the Government. If the Government gets angry, it will suspend your game. 4) Occasionally check on the game board. If something goes wrong, it explodes and burns your house down. 5) When the game ends, clean up the gameboard and have a drink.
    1 point
  12. I would imagine the easiest way to produce gin in a continuous still would be to take your final alcohol as vapor, as close as possible to your intended final proof, and pass that through a carter-head style vapor extraction process before condensing.. That said, I don't know of many people doing this today, if at all. I've experimented with this process myself, and have found that the ratio of water/ethanol in the vapor feed to the carter head is absolutely critical in getting the right flavor profile for extraction. Passing azeotropic ethanol vapor through botanicals will not yield an ideal extraction - meaning one that is comparable to traditional batch distillation - water vapor is CRITICAL. My approach was to vaporize a combination of two liquid streams - one of ethanol and one of ro/di water, and pass that through a reloadable basket. I used metering pumps to control liquid flow rates to be able to dial in exactly the vapor abv concentration desired. Spend enough time running gin on a batch rig and you'll start to get a good sense of flavor profile over time, which is partially *influenced* by the change in vapor abv through the run. It's also not necessarily a "continuous" process, as you will likely need to reload botanicals multiple times through the run, based on the volume of your carter head/basket. All that said, the approach can create very small footprint gin machine capable of an astronomical production rate.
    1 point
×
×
  • Create New...