Lassiter Distilling Co

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About Lassiter Distilling Co

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    Knightdale, NC

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  1. Good looking tanks there! Over our capacity, but they sure look good.
  2. Good article on this topic from the latest edition of Artisan Spirit. Here's a link: Probably won't have the full detail you'll need for the insurance company, but it'll give you the broad concepts.
  3. We're looking to source some sherry barrels for finishing. Would be great if we could find some that someone would be willing to part with (or some that we could do some exchanges/trades to acquire them). Thanks.
  4. Down here our water supply is usually treated with chloramine, which we mitigate, but our water supply changes to a chlorine based treatment from March through April. Since this happened, despite our efforts to react out the chlorine, we've been getting substandard fermentations (we typically ferment to 1.022, but we can't seem to get below 1.034 since the chlorine change) and distillation yields. Hearts phase seems to last for about half the time/volume it did prior to the switch to chlorine treatment. Is this something anyone else has run into? I'm planning to push our water supply through a charcoal filter very slowly for our next fermentation to see if that will do a better job than reacting out the chlorine with potassium metabisulfite. Any other suggestions here?
  5. What's the price you're asking for this unit?
  6. We've been making white rum for a while now and we have finally gotten our hands on some nice 30 gallon barrels to begin our aging program. We've got spirit ready to go in the barrels, but I need some ideas on how to get our rum into the barrels. We don't fill hundreds of barrels, so I haven't invested in a pump for this yet, but might go ahead and get one of the small explosion proof pumps from TCW. What creative ways do you fill up your barrels?
  7. 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?
  8. How much for the tables?
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Same here in NC
  14. I've been using Hoochware ( 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.
  15. 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.