Broken Anvil Distilleries

  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Broken Anvil Distilleries

  • Rank

Recent Profile Visitors

361 profile views
  1. CBSA told me 8% tariff for a still not manufactured in the US (maybe Eu trade agreement reduces it to 0% like stills covered by NAFTA?). However, CBSA told me tgat there is 0% tariffs on brewing equipment such as Mash Tuns, irrespective of source. So if the bill of lading says that that machine is used to make Mash..... All that said, Kannuk knows his stuff. I called the CBSA 1-800 number several times and found the folks I got on the line knew the material cold. You could always call again and hope for someone different.
  2. The theory as it was explained to me (or how my foggy mind recalls) is that both pots are charged with the same volume and heated at the same rate. Heating up time is supposed to be reduced due to the jacket to volume ratio realized by using two pots simultaneously. As each pot builds in temp, the vapour is pushed through the Lyne arms and these arms meet before going up the column forcing one vapour path to effectively retreat and reflux. That pot would then build pressure and force its vapour down the alternate Lyne arm and force a reflux on the other side, hence the reciprocating action . Apparently with a relatively few plates (<10?) you can reach sufficient concentration to satisfy Fed requirements for production of Vodka (ie 95%). Dragon distillery in Baltimore had their distillery (using this still) open for viewing to the Adi conference. I'm sure that Rusty Figgins (contact info in ADI directory?) would be happy to talk of his invention. I thought he had said Still Dragon was no longer the manufacturer, but I can't be sure.
  3. 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.
  4. 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
  5. 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.
  6. 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?
  7. 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
  8. 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).
  9. 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.


  10. I'm interested, but can't seem to identify hammer mills on the webpage provided. Any direction would be great, cheers.
  11. 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.

  12. 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.
  13. 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.
  14. 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.
  15. 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.