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Everything posted by jbdavenport1

  1. We are going to recirculate water (to conserve) as our cooling water. How do you keep yours from going bad, without damaging water pumps? Could you ass citric acid or bleach? Any other thoughts?
  2. 300 gallon steam piped or jacketed with agitation

    Try Affordable Distilling Equipment.
  3. We will run out of storage space relatively quickly for storing barrels. Does anyone know whether a elf storage facility would be allowed as bonded space for barrel storage? Thanks in advance.
  4. Storing barrels in self storage unit

    We're confined by tenants on either side and the main road. If can't use self-storage, will likely do shipping containers off-site in secured lot.
  5. storing full barrels vertically ? anyone have an opinion?

    We visited Bowman's distillery in Virginia. They store vertically. They said they actually have less loss to angel's she because all the staves stay hydrated. Whereas on their sides, staves on the top tend to dry and create gaps.
  6. What part of the Business Plan did you struggle with?

    The hardest part for us has been making realistic financial assumptions. I am a PhD in finance...but man...finding sales data for micro-distillers is non-existent. So we have had to back into all kinds of SWAGS (super wild ass guesses). I mean everything drives off your assumed production levels which will be driven by demand.
  7. Mash to whiskey in single run

    We will be operating a four plate column still. How many of you are doing single runs from mash to final product? If so, where do you make your cuts on the back end for tails?
  8. Metal labels- woodinville

    Anyone know who makes the metal labels for Woodinville reserve or Russell’s Reserve. Or do you know of a company that makes metal emblems or labels?
  9. 4 head bottle filler

  10. Plate and Frame Filtration

    Anyone use plate and frame filters for their products? If so, any recommendations?
  11. Plate and Frame Filtration

    Any recommendations on cartridge filtration...on a shoestring budget.
  12. Plate and Frame Filtration

    Anyone use plate and frame filters for their products? If so, any recommendations?
  13. Just getting ready to put together our TTB DSP application. I have read many of your horror stories on how long it takes to get the operating permit. I know there are several firms that assist folks like me on crafting and submitting the application. Has anyone used a service like this? Is it worth the money? We're talking $2500 to $3000. But if they can save months of downtime while I'm still having to pay a lease....might be worth it. How daunting is the whole application process? Feedback would be greatly appreciated.
  14. Proofing

    Okay, we are just getting ready to open our doors and now I am stressing over proofing to TTB standards. In reality, how many are using a densitometer vs. hydrometer. How difficult is it to Proof via hydrometer to TTB standards? Lastly, how many are actually doing Proof by obscuration and if so how difficul is it? Are you using any special equipment beyond the petri dishes and scale? thanks in advance
  15. 300 gallon new Still for sale

    Hambone: Where are you located?
  16. Barrel Mill barrel quality

    Anyone have experience with the quality of Barrel Mill's barrels?
  17. Rum Setback

    It makes great fertilizer/soil amender. See if local farmer,landscaping co., or even the county want it as a liquid fertilizer.
  18. Barrel Mill barrel quality

    Thanks blue star.
  19. Storage of barrels

    Didn't know where else to put this. Our physical distillery space is very limited. Does anyone have any experience with whether or not the TTB will let you store aging barrels in a self-storage facility? I know that question is out there but couldn't decipher it elsewhere. Thanks in advance.
  20. IBC totes as fermenters

    Anyone have any feedback on using IBC totes as fermenters. We are a start up on a show string budget. 1) we can get used food grade for $100 and we get totes of molasses for our rum. Just seems common sense to use them in place of fermenters that cost thousands each. Thoughts?
  21. Biggest surprise

    Here's one for the whole peanut gallery. So I consider myself a huge research geek. I will read and research things to death. But as much as I read and gather info...every issue I answer seems to spawn 5 new questions. Here's the question...what have been the biggest surprises or unknowns as you've gone through the buildout and startup of your distilleries. I feel like I am just waiting for that one big 'uh oh, I never even thought of that'. Thanks in advance.
  22. IBC totes as fermenters

    Thanks for all the feedback. The IBC totes will likely be our bridge vessel and we'll add real fermenters as budget allows.
  23. Spiced Rum....amount of each spice

    So we are looking at producing a spiced rum. If have a recipe of the spices for a five gallon batch. The question is though, do I have to scale the spices 1 for 1 up to a 200 gallon batch? So if I would use 1 vanilla bean...do I now need 40 beans? Or can you get away with smaller amounts and just steep longer? Gin basket or masceration? Thoughts?
  24. Olympic distillers

    Anyone has ex[eroemce with Olympic Distillers? Looking for a 150 to 200 gallon still. They seem to have competitive pricing. On the topic of pricing...is there really a difference is a $100,000 Forsythe or Corson still and a $20,000 or so Olympic or Affordable Distilling still? thanks
  25. Do I need to be a Mad Scientist?

    I have a PhD....but in finance. What you really need to have are simple repeatable processes. It's just like cooking...Follow the recipe and Follow the steps...don't cut corners.