Lassiter Distilling Co

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About Lassiter Distilling Co

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    Knightdale, NC

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  1. We recently modified some tanks to make them easier to get into and out of for cleaning, essentially removing the entire top of the tank. We've always done open fermentation, but recently I've noticed that the liquid level in our fermenter seems to be lower than where it started. Do those of you who do open fermentation experience significant loss in yield as a result? I haven't seen a dramatic decrease in yield yet, but I just noticed the lower liquid level today. we'll see if a significant amount of the alcohol had evaporated when I run it off on Saturday. In any case, if you run open ferments and experience evaporative loss, what do you do to combat this?
  2. How much for the tables?
  3. We purchased bulk stock that had bloom on them because they were offered at a reduced price. Rinsed with spirit prior to bottling and never had a haze precipitate out. I've been told using distilled water will remove bloom as well. In any case, seems to require a little more cleaning, but otherwise harmless if you can get it out.
  4. I received word today that S. 236, which would reduce federal excise taxes on spirits from $13.50 to $2.70 for the first 100,000 proof gallons, and a rate of $13.34 for the next 22,130,000 proof gallons, has been introduced in the US Senate. The bill has been referred to the senate finance committee. Obviously, we've been trying to get this through for a while, and we need people to call their senators and let them know how important this bill is to us. Let them know what you'd do with the money if you weren't using it to pay high and unfair excise tax rates. Maybe you'd buy new equipment. Maybe you'd hire someone or expand your building. Whatever it is, call your senators today (both of them) and let them know your thoughts. And remember: calls are more impactful than emails.
  5. We've been experimenting with ways to ferment. Our standard SOP is the batch method, where we produce our wash (we make rum) let it ferment out and then empty/wash the fermenter once it's been transferred to the still. One day, we left some of the wash along with the trub in the bottom of the fermenter before refilling with new wash. The fermentation time was dramatically reduced, with only a 30 minute lag time and a total fermentation of only 33 perent of our typical time. I was primarily concerned with bacterial infection and stressed yeast affecting the flavor of the distilled product, but it came out perfectly. Has anyone seriously experimented with continuous fermentation? Anything to look out for/good or bad experiences? If this works we may adjust our SOPs as it will save on time and the amount of yeast we are using.
  6. That was my experience exactly. The glass is cheap. Certification isn't. Find a local calibration company to do it and it'll come at a better price.
  7. Same here in NC
  8. I've been using Hoochware (www.hoochware.com) for a few months now. Easy to use, image-based interface that helps me track inventory, cost average our production, keep track of invoices and file monthly reports with the TTB. The software even includes tools to help calculate proofing, temperature correction and other production related conversions. I definitely love it and don't know how I would get by without it.
  9. My understanding is that the unfermentables aren't carbohydrate based. Rather, that they consist of ash, mud, various minerals from the refining process and other came solids that aren't convertible to fermentable sugars. However, I don't know for sure. Perhaps someone more in the know can weigh in.
  10. Returns in NC are iffy. I know each store receipt says all sales final. Best we can do is to give this person a good experience. If the bottle is really not in good shape, we may be able to exchange it, but I'll have to check with our ABC on that. In any case, we are going to shoot for a positive customer experience to help this person understand we will make it right for him.
  11. Hey everyone. We have started sales and things have been going fairly well considering the many decks stacked against the small guy these days. So far, customers seem to like our rum. I've gotten all sorts of positive feedback on it. Everything from what we include about the flavor profile publicly to new things that come up during tastings. Nothing extremely negative so far, until this weekend. I received an email from a customer who bought a bottle in a liquor store sometime last week, saying the product tasted and like plastic and that it was terrible. Of course, this is upsetting to me, because I put a lot of care into making sure every batch meets strict quality standards. Ive invited the customer in to the distillery so I can check his bottle to ensure there isn't a quality issue. If there is, I will Do what I can to make an exchange, but if it's simply a taste preference, I don't know what I'm going to do. Has anyone else run into this issue, and if so, how did you handle it? I want to make sure that the customer knows we care about his feedback and that we will take care of him if he's unhappy and if there is something we can do about it.
  12. Our starting gravity is over 1.1 and we usually finish between 1.016 and 1.02.
  13. Here in NC it is possible to donate to nonprofits. This issue came up during our listing meeting, and they told us how to make it possible. Call me if I can help - Gentry Lassiter, Lassiter Distilling. Five zero one eight three seven zero six four four.
  14. Looking for a filter housing to gravity feed our product through. We want to filter about 25 gallons at a time, so would like a reservoir that can hold that amount. Otherwise, it would be great to get an inline activated carbon filter for our enolmatic filler. If you've seen anything like that, please let me know. We already have a housing and a .5 micron sediment filter, but need something better for our activated carbon filtering.
  15. Obviously, we all love our own products. After years of planning, study and compromising in one way or another, we all absolutely have to love what we make. Our North Carolina Rum (forthcoming here in NC, for those of you around) has developed into a complex, slightly sweet, floral and full flavored white rum which I love drinking. But sometimes, after a long day of distilling, bottling, labeling, government paperwork and cleaning, I want to drink and appreciate someone else's hard work. So what does everyone admire these days? I've got a couple I'm really into these days: Balcones True Blue is a work of art. North Shore Distillery's gin is completely unique and delightful. And Great Lakes Rehorst Vodka is the only vodka i have ever been able to drink since college. Anyone else want to give some props?