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    I've heard of wineries playing with dry ice for cold soaking whole fruit before crush. Chills the fruit and protects the fruit with CO2 before fermentation starts. Cold soaking pre-fermentation though is typically done primarily for color extraction. http://www.winespectator.com/drvinny/show/id/5337
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    NO13 distilling, We can supply you with a single wall 200 gallon operating capacity (230 gallon total capacity) electric stripping still, for off of the grain distillation. Our mirror polished, ultra low watt density heating elements work very well, with off the grain mashes, without the danger of scorching. The price point on these stills is absolutely unbelievable at only $9,855.00. This price is for a turn key system with the control panel and complete heating system. If you are operating from single phase 240vac the 44Kw heating system will draw 184 amps at 240v single phase. If you have 240vac 3 phase then you will only draw 106 amps. At 480v 3 phase you will only draw 53 amps. We can build the heating system in any of the given phases and voltages for the price given above. Our heating systems meet the requirements for class 1 division 2 hazardous environments. We also have Baine Marie stills that just cost a few thousand more in this same size. We can build you a single wall 1000 liter operating capacity still for a couple of thousand more. We size our electrical systems so that our direct fire and bain marie electric stills reach operating temp in 1.5hrs to 2hrs. Our steam fired stills reach operating temp in .5 hr to 1 hr. You can save yourself a lot of money in the short run starting with an electrically fired still. A Rite or other good, industrial, low pressure steam boiler will cost you $30,000 to $50,000 including installation, for this size still. The low pressure steam boiler will pay for itself compared to electric, but it would take several years for it to do so. Also some people cannot afford the up front cost of a low pressure steam boiler. We have equipment in well over 200 distilleries in the US. Whether you are starting with a very tiny equipment budget, or a very large equipment budget, we have the safe, high quality, beautiful, equipment, that you need. paul@distillery-equipment.com 417-778-6100 below are some links to a couple of our our web sites, but not all equipment is listed on the sites. http://distillery-equipment.com http://moonshine-stills.com
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    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.
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    I've had no dealings with Corson, but I'm glad the moderators have decided not to delete this kind of content anymore. Unfortunately I think it is necessary. I'm sure any serious still manufacturer is on this forum regularly, and can defend themselves If needed. Heck, look how many posts @Southernhighlander has and it's not even complaints against him.
  6. 0 points
    I suggest copper wool scrubbers for copper parts would be much better than steel wool if you really need to go that hard. Steel wool will probably leave traces of steel that will turn to rust Stainless scrubbers if the column parts are stainless
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    Hi Jake Norris here, I am available for consulting on your distillery project. I specialize in whiskey, but can help with distillery design, equipment selection, process flow, recipe development, marketing and most things distillery related. Please drop me an email and introduce yourself. DistillerJakeNorris@gmail.com Jake
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    Paul and Susan both responded immediately after this post. They have sent followup emails showing they did respond to my emails. I did not receive them so who knows where they ended up. No fault of Paul or Susan, or mine. The emails just didn't make it to me. This should be a lesson for all of us using email. They sometimes don't get where they are sent. I'm gonna blame it on the russians!
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    I have experience with Affordable Distillery Equipment. I ordered a still at the end of January and received it last week, which was within the promised 6 month time frame. No hiccups at all along the way. Every email I sent was replied to either the same day or the very next. I have been very pleased working with Paul and Susan and would recommend them to anyone looking for distilling equipment. Looking forward to working with them more when I set out on the task of installing the still as well! Kevin Striped Lion Distilling
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    A winery may return, to a DSP, wine spirits that it obtained, from a DSP, for use in wine production. The DSP may receive them for any lawful use. To understand who, what, where, and how, forget analysis and guesses from operating report forms. To understand the rules, you must look to the regulations. TTB employees who give answers without consulting the regulations can lead you astray. In this case, working through the regulations is not an easy chore. Let’s do it anyway, because it is chock full of learning points: When the distillery ships the spirits to the winery, the spirits remain in bond. “In bond” is defined to include “spirits withdrawn without payment of tax under 26 U.S.C. 5214, and with respect to which relief from liability has not occurred under 26 U.S.C. 5005(e)(2) [§19.1].” Shipping spirits to a winery for the winery to use in wine production is a withdrawal under §5214. Take note of the term “withdraw without payment of tax.” For accounting purposes, a withdrawal without payment of tax is not a “transfer in bond.” The rules distinguish between the two. The withdrawal to a winery is treated as a withdrawal without payment of tax tax for use in wine production [§19.418(a)(6)]. You should report the transaction as a “withdrawal without payment of tax for use in wine production” on the account from which you withdrew them. The forms have a line for this. Do not report it as a transfer in bond. To be clear, the sprits are “in bond,” but the transfer is not a “transfer in bond,” it is a “withdrawal without payment of tax.” There is no natural law at work here; these are arbitrary rules, but they are important because they make for consistent recording and allow TTB to make different rules for returns and relief from the tax liability. For accounting purposes, they are no more arbitrary than the distinctions accountants make between, say, long-term and short-term liabilities. For rules, they are no more arbitrary than the different speed limits one sees for cars and trucks. To handle the accounting correctly, and to follow the rules, you must know what the terms mean and how to classify the transactions. With definition out of the way, Section 19.454(i) applies to returns of spirits from a winery to a DSP. It provides, “Wine spirits withdrawn without payment of tax for use in wine production can be returned to any DSP [note, not just the DSP from which they were withdrawn] for any lawful purpose, subject to two conditions. · The DSP proprietor must obtain approval as provided in §19.403. That is the section that requires an application to TTB to receive a transfer in bond. Here TTB allows the return of spirits withdrawn without payment of tax to piggyback on the transfer in bond application, even though the transfer is not treated as a transfer in bond for accounting purposes. · The winery must follow the wine regulation. Section 24.226 provides, in pertinent part, “If spirits are to be transferred to a distilled spirits plant or to bonded wine premises, the proprietor shall use the transfer record and procedures prescribed by §19.405.” That section describes the transfer document for transfers in bond. Again, although it is not a transfer in bond, TTB piggybacks, presumably as a matter of convenience, on the transfer in bond provisions. Mixing the documentation for returns of spirits withdrawn for use in wine production with the documentation required for transfers in bond can lead to confusion. But be clear. Neither the shipment to the winery nor the return from the winery are treated as transfers in bond. With that in mind, here are the rules: The shipping winery prepares the transfer record required by §19.405. Yes, this is a transfer in bond record. The receiving DSP must follow the rules in §19.407. These are lengthy and I will not repeat them here. Receipt involves, among other things, gauging the spirits received, entering certain information to the transfer record, reporting unusual loses, and, of course, making entries to the appropriate DSP record. The regulations make specific provision returning the spirits to the production account and the processing account. They do not make specific provision for returning them to the storage account, but I see no harm in doing so, since they may be returned for any lawful purpose, which would include storage. Section Sec. 19.315(a)(3) provides the rules for redistillation in the production account. It provides, “A proprietor may receive and redistill spirits have been withdrawn without payment of tax and returned to bond under subpart T of this part (Subpart T is an error, it should be subpart Q). Note, that if, for any reason, you want to redistill the spirits, you must first have an approved formula. That requirement is well hidden in the §19.77(b), which requires statements of production procedure, and is easily overlooked. It provides, “If the applicant intends to redistill spirits in the production account, the applicant must submit and receive approval for such redistillation on form TTB F 5110.38, Formula for Distilled Spirits under the Federal Alcohol Administration Act.) Sec. 19.342 (c) provides that a DSP may “receive spirits into the processing account that are returned to bond under the provisions of 26 U.S.C. 5215. The rules for receiving spirits into the storage account do not include any provision that specifically states that you can receive, in the storage account, spirits withdrawn without payment of tax. Here, I must break my “read the regulations rule.” I think the omission is a glitch, to use a nontechnical word. Line 4 of the monthly report of storage operations captures returns of bulk spirits into the storage account. In a roll-over form that explains the entries to be made in on each line, TTB gives an example. You would use line 4, they say, to record the return of bulk spirits that were shipped to, but refused by, the consignee. Since you may return, to your DSP, for any lawful purpose, spirits withdrawn, without payment of tax, to a winery, for use in wine production, returning such spirits for storage is appropriate. That is a long string of prepositional phrases for which I apologize. Line 4 is a convenient place to record the transfer. That is short and to the point, even if I cannot find a direct reference to this in the regulations.
  11. 0 points
    here is a cool update regarding our new jacketed test still .. as a preemptive strike to passing inspection on this piece of equipment i asked to have a friend of ours inspect the welds and fabrication of the still boiler ( he is a high pressure welding inspector by trade ) . he came out and inspected our still and im very pumped to have him report that the vessel meets and exceeds the requirements of a pressure vessel for the pressure that it is rated ,,,and to make me happier this still is not intended to be or used as a pressure vessel as the heating and distilling operations are both open systems . as far as the welds were concerned he was 100 percent confident of all the welds even if it was to be used under pressure which it wont be lol ..so bottom line is im pumped . i cant wait till paul and susan open up a office in saskatchewan preferably northern saskatchewan .
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    last night our baine marie test still arrived on the truck unpacked it , all my parts were there and very little shipping damage to the still , it was very well packed , checked welds all look pretty good , all parts ordered showed up ,. if i could go back and do it again i would defiantly do things different but im super happy with this jacketed still , cant wait to hook the hydronic system up to it . tim
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    Great products! Impeccable service! Krooked Tusker DIstillery
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    bought a 500G mash tun and three 500G fermenters from them. beautiful equipment. If I can just get my boiler hooked up, ill tell you how it all runs. Paul and Susan were awesome to deal with. I will continue to buy from them.
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    I would recommend them. Knowledgeable, professional, and affordable.
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    Hey all, Quite a few of the MT distilleries re-use their bottles. The issue is Federal, per Jedd's response above. You need to get a letter from the TTB allowing you to reuse your packaging. Once you have that letter, you're good to go, but they do require that you ask and receive permission...otherwise, they're probably willing to throw the book at you. On the topic of actually doing it, it can be a hassle, but makes good sense, especially if you're pouring from your tasting room. Reuse those bottles saves a lot of money. However, on the whole, we don't really do it....just too much work. Cheers, McKee
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