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  1. 1 like
    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
  2. 1 like
    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.
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    Just to be clear, the probability weighted forecast isn't about yielding an accurate forecast number, it's about testing the business model against various scenarios to understand how it will react to those, both optimistic and pessimistic. From a methodology perspective, it's the exact opposite of trying to build a single accurate forecast. It's acknowledging that you aren't in a position to build a single highly confident forecast, so instead you build a set of different forecasts, and assign a probability to those, for example, I'm 30% confident in the pessimistic forecast, 60% confident in the baseline forecast, and 10% confident in the optimistic forecast. We then plug those in, and see how those impact the model. Then, you can start to test the model - ok - what happens if we push the pessimistic to 40% and baseline to 50%? Or, what if we increase the volume on the optimistic scenario. Or, you can start to look at it from another perspective, such as what are the minimum monthly sales volumes necessary to break-even? Or, at what point can I actually draw a salary, have enough cash to make a subsequent investment, what level of sales do I need to be able to afford a certain level of inventory build, etc.
  4. 1 like
    We are launching iStills now! Not kidding you. this one is currently flying to Cornwall. Another one is ready to fire. Count down initiated ... five ... four ... three ... Regards, Odin.
  5. 1 like
    As crazy as it sounds, you may be able to sell it to a flavor company. A firm I worked for years ago used fusel oil as a starting material for a number of flavor ingredients. In order to sell as something like starter fluid, you will probably need a very consistent product in terms of component profile, etc. Then there are all the regulations for creating, marketing, and shipping a flammable product. If you can sell it locally and privately you might be OK.
  6. 1 like
    How can Panther Distillery help your distillery/cocktail room? We're currently offering 2-4 year old Bourbon and American whiskey for bulk sale. Any quantity that you need, we can help. Our whiskey is made from the finest midwest grains and cold weather aged. How do we know? We've been growing the grains ourselves for generations right in Osakis, Minnesota. We can produce for you on a consistent basis that caters to your every need - whether that means purchasing by individual barrels, totes or tanker loads. Prices: 100% corn 3+ year old 53 gallon barrel $1400 70% corn 30% wheat 3+ year old 53 gallon barrel $1675 70% corn 30% rye 3+ year old 53 gallon barrel $1900 ----- 100% corn 2 year old 53 gallon barrel $1200 70% corn 30% wheat 2 year old 53 gallon barrel $1500 70% corn 30% rye 2 year old 53 gallon barrel $1650 Have any questions or would like to learn more? Please contact Sam with any questions at sambadmedicine@gmail.com
  7. 1 like
    Golden Moon Distillery is offered for sale a used 2006 Carl still. This is 150 liter still without a column. It is in excellent shape. It is an oil-fired water jacket still that could easily be converted to natural gas. This still is located in Germany and we will coordinate delivery to your location at cost. We estimate the cost to pack, ship and deliver this still to any location in the US will be between $5000 and $6000 dollars. The price for this still is $12,500 PLUS SHIPPING COST. Please contact Mr. Stephen Gould at Golden Moon Distillery for more information. 303-993-7174 This still is available immediately and is subject to prior sale until paid for.
  8. 1 like
    Hi Ryefarmer, The best copper to use for a still is alloy 122, Also known as alloy C12200 deoxiginated high phosphorus. Never use alloy C110 electrolytic tough pitch copper or Alloy 103 oxygen free copper. There are several small still manufacturers that don't know any better and they use alloy C110 because it is the easiest to get. If you would like someone to do the design work and engineering on your still, just let me know. We can give you a really good price on that. If you would like to know were to get the alloy C12200 copper let me know and I can help you with that as well. paul@distillery-equipment.com http://distillery-equipment.comhttp://moonshine-still.co
  9. 1 like
    Add a couple more plates. Really, that might be the difference. We built up a column, plate by plate. We had to get to 16 plates to get over 190. At 14 plates we were at 188. Also, the control of the dephlegmator and heating source, in proper balance and flow, is critical to maintaining that 190 through much of the run.
  10. 1 like
    If we are talking about control states only, then the wholesaler is not an issue. Generally, you would ship directly to the control state warehouse. kkbodine is correct that the rules vary. You are going to have to contact the purchasing department for each state and ask them what you need to do to get listed in their state. You can find information on line about the listing process by visiting the web sites for the individual states. For Idaho, for example, go to https://www.liquor.idaho.gov/product-listing.html. There you will find a blow by blow description of what you have to do. I did some work for a client a few years back and discovered that Idaho requires that you appoint an "Idaho Liquor Supplier Representative..," Don't know what that means? Neither did I. So I called them and asked. It is a nose and grindstone process. A couple of quick comments: Many states use a bailment system. In essence, that means you consign the spirits to the state warehouse and they do not pay you until they ship them to one of their stores or to a retail customer. Be prepared for that. At least two states that use the bailment system, Ohio and North Carolina, require that you get a federal basic permit as a wholesaler at their warehouse location. Others may to, I just don't know. The state is not going to promote the product for you and may require that you tell them what you are going to do to promote it. I think all 17 control states require some sort of code number. As kkbodine says, A number do use the National Association of Beverage Control States INABCA Code); some use their own. You have to make supplication for the NABCA number for each of your products through the NABCA. If you identify the states you'd like to which you would like to sell, you could contact distilleries in those states and ask, but I would call the state first, get its spiel, and then talk to people about how things work in practice.