Broken Anvil Distilleries

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  1. Thanks Just Andy, I appreciate it. With a new shipment of 30 or so barrels coming just after the foeder (s) make themselves at home, I would have been mad at myself if I infected them.
  2. A local brewer is hoping to use some of my space for some Foeder tanks holding Sour Beer. His process will be using Brettanomyces and I have read of some serious concerns with Bretta attacking the cellobiose of whisky barrels. Knowing that many of you are also brewers, I'd love to get your feedback on whether I should be concerned with airborne cross contamination. The brewers would use their own pumps, tanks, etc. but would be in close proximity to my mash tun, fermenters and barrels. Thanks
  3. Thanks, that makes perfect sense. I plan on reusing the boxes so will search out some used racking. I appreciate all of the feedback. Cheers.
  4. I may be looking at purchasing more bottles than I could use in a short period of time. Any suggestions on how many pallets high I could stack empty bottles? I'm thinking I could stack two pallets high without breakage or racking. Thoughts?
  5. Welcome Jon you are setting up in one of the nicest parts of the province (biased). We are setting up in Sudbury and look forward to seeing you setup (when I make the drive to St.Kitts to see Kannuk of course). And personally I'd love to see a brandy market in Ontario, it's really overlooked my too many. Keep in touch Shane
  6. I'm pretty sure that both of your proposed options are good. The consumer protection directorate of the cfia (im not sure their exact name these days since they underwent a significant restructuring a couple of years back) would be able to confirm. Any revision of the label would be complaint driven, but could be costly if the product label was printed on an lcbo scale. Even in the event of a label change, they would likely give you months to change it to allow you to use up some of labelled products first. Personally, I like Distilled in Canada, because that's what makes these products so much more interesting (and tasty).
  7. Hi there,

    Did you ever find a place to source tunnels for full bottle shrink wrap? I've only been able to find very high production models and our setup only dreams of that sort of output at the moment.


  8. I'm interested, but can't seem to identify hammer mills on the webpage provided. Any direction would be great, cheers.
  9. Thanks for all of the feedback on the dairy tanks.

    Did you use something to restrict flow (other than a solenoid valve) for the cooling of your tanks? I was thinking that the flow would typically be a trickle so that the concerns that MG consulting was raising wouldn't be a problem? I was going to hook up straight to the chiller (although I was going to use glycol and water mix since this will also cool my mash tun) with solenoid valves at each tank to control temp. 

    I already own two and was about to buy one or two more to use for mixing, CLT, etc. as a way to save money. Thanks for any help that you can offer.

  10. Thanks. Although I don't have a mechanical background, I find the idea of purchasing milk tanks from local operations and giving them a second life as fermenters, mixing tanks and CLTs in my setup exciting. I've even heard of breweries welding a setup stacking dairy tanks but I am not brave enough to stack 600 gallon tanks full of hot liquids that were never intended for stacking, no matter how much space I'm conserving.
  11. Also interested in what you found out. I've only identified one company and the guys seem fantastic, but their price was out of my budget.
  12. Has anyone looked to use glycol in the jacketing of dairy bulk tanks? I know the old muellers were initially built for freon, but is it safe to assume there is enough surface area to cool a fermenting mash using a higher concentration glycol running through the same system? If anyone has found older Mueller manuals that give dimensions , specs, etc. of the jacketing, I would be very interested. Cheers.
  13. And I thought 4000 sq ft was going to be too big for a medium sized operation! I don't know about others, but lease is my budget killer. No one knows how to deal with a distillery in might part of Ontario either.
  14. Any new experiences? I also have DYE on the list of potential suppliers but have so little information to work with that it makes be wary.
  15. For Ontario, in addition to excise, you'll have to pay 139.7% markup (in addition to excise), a bottle levy of ($0.38) per litre, an environmental fee for packaging ($0.09), after which sales tax (13%) and a bottle fee ($0.20) will be added before retail. There is only the provincial liquor board as a buyer/retailer.