RobertS
-
Posts
164 -
Joined
-
Last visited
-
Days Won
2
Content Type
Profiles
Forums
Events
Gallery
Downloads
Blogs
Media Demo
Store
Everything posted by RobertS
-
Safety tip: Do not use a whip (giant whisk) with your agitator running! Any fiddly bits on an agitator may grab the wire and rip it out of your hands. Working in an industrial kitchen with open kettles, one managed to whip around and hit a guy in the head. Cooking tip: Back and forth is more effective and easier on your wrist than stirring.
-
Our mill and brew system are on opposite ends of the building, so we use a chain and disk system. I don't know if it would be overkill for your distance.
-
You can also easily pull the tails from your final column run at under 160 if you want. If you have the valves set up, just bypass the column when you start getting tails and collect them without going through plates.
-
Certainly would give new meaning to 'loaded'.
-
That's certainly clever. Any food grade concerns with the nozzle material?
-
Oh my, that is lovely.
-
The image is blocked for me. I'd love to see what you've done.
-
We are working on moving the distillery to a new location, and our new city is asking for established industry practice for safely filling barrels. I don't know of any special precaution or equipment one would use. What we currently do and what I've seen from every video of small distilleries I could find is just having someone watch and stand by with a hand on the valve to stop product flow when the barrel is full. Is there some fancy tool I'm missing out on or a good answer to give the inspectors as to why hand filling is considered good practice?
-
https://www.tn.gov/revenue/article/alcoholic-beverages-taxes-approved-brands Looks like Tennessee counts each product as a brand, since you need a COLA for each one. Call the state to clarify?
-
Who Can and Can't Own Equity in a Distillery?
RobertS replied to FinishedRye's topic in Federal Gov't
In which state? -
How's the wash smell? A local brewery may have a lab you can ask nicely to make use of, or you could talk to one of the big labs and send out samples.
-
We're in your ballpark, Lmiller. Rate limiting step at this point is definitely the stills, not manpower.
-
Well, now I feel wasteful. Rough math shows about 35 gallons water per gallon cased whiskey.
-
We were having problems with ferments getting stuck around 4 plato, cleared right up by making sure to add cellulose and amylo enzymes after the pitch.
-
Looking back on yield figures, I've never had a tails cut bigger than the heads cut. Usually it ends up about half the proof volume, and that's cutting at up to 80 proof without any plates.
-
Welcome! What brings you to this fine community?
-
Doesn't look like this changes anything between 1k and 50k, if I'm reading right. So anyone under 460 cases per year would only file once instead of four times. Which does cover a lot of smaller startups, true. Edit: I dropped a zero somewhere and came up with 49 cases when I first calculated it.
-
Looks to only really effect very small distilleries and ones that only produce spirits for fortifying wine or beer?
-
Just double checked, our malted corn is from Pilot Malt House.
-
Preventing Theft Of Moscow Mule Mugs
RobertS replied to StonesRyan's topic in Distillery Tasting Room
Metal would probably mess with the field, but DVD security stickers may be an option. The security scanners probably aren't cheap, though. -
Your total volume and heads are looking normal. That's a lot of tails, though. Are you doing any reflux and what proof are you making your cut at?
-
Does this only apply to clear spirits? Or should I be considering bottle aging of barrel aged spirits as well?
-
We cold brew with coffee grounds in the spirit. Tastes exactly like we cold brewed with vodka. Choose your beans wisely.
-
Fermentation doesn't bring the pH down to 4ish?
-
No worries. Where you make your cuts absolutely has a huge impact on final proof. We do American styles and almost never use unmalted barley, just passing along what I know from using pot stills.
