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bluefish_dist last won the day on January 31

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  1. Fed acquired, can we make without State permit?

    In Colorado you have to have dsp, state license and local sign off for occupancy prior to making alcohol. There are a few things you can do, like get formulas approved and labels approved once you get your Dsp. Once you get the dsp, you have to file your monthly reports even if it's all 0's.
  2. UPC/bar code requirements

    I got mine right from gs1. You can also get them from resellers as some of the older codes were a buy once. Now they are a yearly fee like almost everything.
  3. At what point is a pot still too big?

    Interesting question. It probably has to do with the amount of energy and time to warm everything up. Once the energy input is really high a continuous still makes more sense. I would guess it is between 500 and 1000 gallons.
  4. Mile High vs. Hillbilly

    I would just do a keg still and a 4" flue from still dragon. Less than $1500. Plenty big to develop recipes, although as mentioned above illegal. If you go commercial you will need something a lot larger, so buy the big still once. While I know one distiller who started with two 26 gal stills they were both quickly replaced by a 100 gallon.
  5. Converting Tote to Stripping Still

    I have toured one distillery that has a tote that they use as a strip still. It is steam heated. I am pretty sure they made it, so yes it can/has been done.
  6. Loss of abv while carbon treating

    I do experience a drop in abv, but that is to be expected since we put the carbon in wet and chase the alcohol with water. So I leave enough room for the proof to drop. The final bottle proof is set after filtration.
  7. Prepair for the FALLOUT!!!

    I know they have reported record taxes from pot, even more taxes than alcohol, but I expect that is mostly driven by tourism. Anyone I know who smokes, buys medical or black market, they won't buy the rec stuff since it's highly taxed. I do see out of state tourists buying when they come to visit. It will be interesting to see how it plays out in the long run. I would guess that once bordering states allow sales, the rec market will dry up a bit.
  8. fermentation

    I have not done an all grain with ec1118, but have done a few sugar/ grain mixes. It fermented very vigorously and finished well. I would guess the lack of heat was your main issue. Next time skip the boil. It is not needed. Just mash, chill and ferment.
  9. fermentation

    I had issues with getting too cold last winter and had to add heat at the bottom of the tanks to keep it mixed. Once the yeast slowed down there is not enough natural turn over to keep it warm and mixed. Having the heater at the bottom fixed the issue. I have not used ec1118 recently, but I would guess your stopping was heat related or you had a ph crash. Start ph looks good.
  10. fermentation

    Temperatures may have been an issue. What was your ph at pitching? I have found that made a big difference in how a batch finishes.
  11. Display Bottles with No Alcohol

    I have not tried it, but bleach and coke.
  12. Labeling D.S.S.

    It should say spirits distilled from wheat. All you are missing is the spirits. We have a DSS and it reads spirits distilled from corn and cane sugar, below the fanciful name. Just went through this a couple of weeks ago where I had distilled from instead of spirits distilled from for my blue agave.
  13. Distillery Location

    There are many zoning types. So research and talk with the local building/fire department to see which ones they will allow you to use. For us we are in a pip2. This allowed us to have the manufacturing and a sales room although there are limits on sales area with this type of zoning. Then once you find a building that might be suitable you have to look at occupancy. Occupancy is cheaper/easier to change than zoning. Occupancy really only requires meeting the current code to make the change. This can be an issue with older building if they have not been updated to current Ada standards. One thing that bit us was the lack of documentation on the building we rented. It had not had any permits pulled for internal modifications for 20 years, yet a lot of work had been done. The building had also changed jurisdictions since it was built which didn't help with having changes documented. Not exactly sure how you would research that prior to signing a lease. The better way to deal with it would have been to have an out in the lease if issues came up in getting changes approved.
  14. Still design

    There are some rules of thumb on colum diameter vs output and heat required. IMHO for a column still the base size is effectively irrelevant other than can it input enough heat and product. Think continuous still as one extreme. I think it's more matching a batch size to output rate so that sill runs happen in a reasonable amount of time. It would be hard to run 100 gallons of wash through a 2" column, but that would be a shift with a 6" column. A 2" colum will do 1-2l per hr, 4" about 1 gallon, 6" 2 gallon. That is provided there is enough input of heat and alcohol. Where this falls apart is if you try and run a 6" column on a 1/2 barrel boiler. From wash/wort there is hardly enough alcohol to load the still. Yet from low wines it will run fine. If you really want to discuss still design I would check out homedistiller.org
  15. Volume issues in bottling runs

    Use weight for your bottle fill instead of volume. Weight doesn't change, but volume does with temperature.