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Red Pine

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Everything posted by Red Pine

  1. I do open top fermentation and I wouldn't say you'd handicap yourself necessarily. It will just make your sanitation even more important than it already is. If sanitation falls off, you will get run out of your own space by fruit flies. Even if it's top notch, you'll likely have a population of them hanging around. I've let it slip at times and it takes a ton of time/effort to get it under control again. I've also experienced that some fermentation bases are worse than others, for me malted barley was the worst.
  2. For clarification, the grains are in Colorado or still at your family farm in MN?
  3. Do you have additional drying equipment? Most of the centrifuge dewatering options won't dry it nearly enough for extended storage. I have a Kason centri-sifter I might be interested in selling that I am confident would handle your 1000L per hour, but it wouldn't be dry by any means. https://www.kason.com/products-and-solutions/sifting-and-screening/centri-sifter-centrifugal-sifters-and-separators/
  4. Also very interested in a 500 lb system.
  5. I purchased it second hand but it is one of yours Paul. I shot you an email yesterday, may have gotten caught in a spam filter.
  6. Hello All, Looking for help in locating a vendor that sells electric motors for my mash tun/stripping still. I burnt up the motor yesterday and need a new one quick but haven't had great luck using the google search method. It's a 1 hp 3 phase 240v vertical flange mounted motor. Anyone that can help a guy out? Thanks in advance to all of you.
  7. I'd be interested. Where is it located?
  8. My advice and how I handle this is set your price the same as the local retailer(s). You absolutely don't want those local retailers to feel spurned. It keeps the price equal in the eyes of the consumer and avoids the perception that they are getting ripped off at the local bottle shop (hence the spurned feeling) and puts a few extra dollars in your pocket. Now the asterisk here is I'd only do this for the retailers in your same city, you can't control retailers further out in your distributors network especially if/when the distributor likely is charging delivery fees and so on.
  9. Bump. Willing to accept reasonable offers to get it moved. Wheat was grown by a local farmer specifically for me, has a lower protein% making it a bit easier to work with i.e. less foaming.
  10. Have a couple extra pallets of malted rye I'd like to sell to free up some space. It is whole kernel in 50 lb bags, 2,000 lbs/pallet. Originally priced at $0.90/lb, will consider all reasonable offers. Buyer arranges and pays freight F.O.B Grand Forks, ND.
  11. I also received an email from him. Emailed back with a fairly detailed response with specific questions included. Got a response back today, very generic and basically the same info as the intro email without addressing the questions posed so doesn't really inject confidence.
  12. I have approximately 10 pallets of course ground hard red spring wheat in 50lb bags, 2,000 lbs per pallet I'd like to sell off. Just got it in today and it's just more than I'll be able to get through in a timely fashion. Asking $0.30/lb or $600/pallet buyer pays shipping, FOB Grand Forks, ND. Would be willing to negotiate price on purchase of multiple pallets.
  13. Hey All, looking for some hints and pointers from those that have been successful in initiating contact and securing distribution in states other than your home state. I've been trying to push into MN (I'm in ND) and have been able to get a conversation going with a couple distributors only for it to fizzle out or hear "We are not interested/able to add your products to our portfolio at this time but perhaps in the future". Secondary question on the same topic. I have a distributor I'm interested in working with and have re-initiated contact with them. Planning to speak with them after Labor Day but in the meantime they're requesting updated product information. I have a pretty simple sales sheet I've sent in the past. Just basic info about my products, pictures of the bottles, general tasting notes. Do you send more than this and if so, what are you sending? Thanks in advance to everyone for sharing and wishing continued good luck to everyone.
  14. I'm interested. Was the panel put together with listed components? And/or inspected and certified after configured?
  15. Good morning everyone! I have a ton of hard red wheat that was grown for me by a local farmer/friend/neighbor that I will not be able to get through and would like to offer it up to other craft distillers. I don't have the exact variety in my memory (I can certainly get it if that's important to you) but the value of this wheat is that it is lower in protein (i.e. less foaming issues) than standard wheat that is sold on the market. It tested at 10.2% protein when we harvested, can/will test again for verification. This is in comparison to 14% protein which is what farmers target to not be penalized by elevators/mills. The wheat will be brought to the elevator to be cleaned prior to shipping. Pricing would be as follows: $0.18/lb - supersacks FOB Grand Forks, ND $0.22/lb - 50lb bags FOB Grand Forks, ND Wheat will be available to ship early/mid June. I am willing to deliver if within a reasonable distance, otherwise I can/will arrange freight and add that cost to the total. Also should mention for those who it might want/need to know this wheat was grown in Minnesota. For questions or to place an order you can PM here or email at tyler.seim@redpinedistillery.com Thanks!
  16. Glenlyon - Thanks! I hadn't come across Xanthan Gum in my online searches. SlickFloss - It's a fruit liqueur I make in house. Pick the fruit, boil it down to a syrup. I appreciate the info, I'm just trying to get an idea of what people are using. I've come across cornstarch, gelatin, agar agar, arrowroot, glycerine, and now the 2 that Glenlyon mentioned. I'll probably end up get a little of each one and trying out to see what I like best.
  17. I'm curious what those of you who make liqueurs use to thicken it to get a satisfactory mouth feel? I'm happy with the sweetness so I don't want to continue to just dump sugar in. Any and all input and suggestions are welcome! Thanks everyone
  18. I do nearly exactly what you are proposing. Small still (50 gallon) running evenings and weekends with a day job M-F. It can be done if you put the time in. The bigger factor I think some may be leaving out is the demand. You can have a giant still, but if there isn't demand for your product then what good is all of that capacity? You didn't mention whether your distillery would be in a city or a rural space. I can crank out plenty of product and have inventory ready to be sent out, but if you don't have either a good distributor or someone you've got doing sales for you it doesn't matter. My advice, if you want to start small, start small but don't forget about "pounding the pavement" and actually get your product on shelves/ in bars. As most of the distillers on here will tell you, a distributor isn't much more than a delivery driver. A vast majority don't do much to push a new/local product, you'll have to do that yourself.
  19. I was able to login a week or so ago.
  20. http://distilling.com/wp-content/themes/TFA-ADI/images/uploads/2017/04/2017-Survey-of-State-Tasting-Room-Laws-for-Craft-Distilleries.pdf
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