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philstill last won the day on March 6

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  1. I agree. I love to read constructive criticism. It should be personal experience, not hearsay and specific. Either design, materials, craftsmanship or service in nature.
  2. Exact same design as Kothe stills
  3. Just be careful using the manual ones when loading or unloading at full elevation. They don't have the weight in a low c/g that a conventional forklift has.
  4. I have not but i looked into it. For US importers, covered by free trade NAFTA, at least for a while, re Trump. Forms: Look at Mexican producers and start taste testing: I tried to pm you but got a message that you cannot receive them.
  5. Public domain:
  6. The Jim Beam fire should be a reminder of what can happen when wood, alcohol and an ignition source go to work.
  7. 200L vodka gin still, stainless steel distilling boiler, copper boiler around of boiler and column(4 plates), each plate mounted with drain valve and CIP, with a gin basket, a condenser Electric heating(15kw), with a controller, and a pump for cleaning the still, the price is $14,210usd. Is the quote i got today as I had the same question.
  8. "An Ontario-made brand of vodka is being pulled from store shelves in the province because of a faulty batch that contained double the alcohol content shown on the label. Christine Bujold of the Liquor Control Board of Ontario says one batch of Georgian Bay brand vodka was not properly diluted prior to bottling. She says the 654 bottles in batch 19 are labelled as containing 40 per cent alcohol by volume, but says the contents are actually 81 per cent alcohol". Mistakes, anyone can make them, they cost money and damage reputations. Checklists can be useful.
  9. Agree
  10. +1 on a power washer and detergents, heat, etc. all assist on the cleaning. A concern about the slotted drain is plugging of the slot with solids, semi-solids and slow drainage if a large amount of material needs to be flushed from the floor. The small volume of the evacuation channel will not allow the same drainage as a regular grated channel. They do look nice.
  11. TTB will define the labeling of the product for the US market. Years of ageing as listed on the bottle are an important reference factor for a new consumer considering the purchase of a otherwise unknown product. At the same time a disclosure to comply with the regulations in an appropriately designed label. Shouldn't affect a consumers purchasing decisions. Just disclose it along with other marketing language-verbage to sell the product. " The first regulation requiring label disclosure for distilled spirits treated with wood was issued in 1938 and applied only to whisky. In 1941, the regulations were amended to extend the disclosure requirement to brandy treated with wood. According to the rulemaking record, wood (oak) chips impart character (i.e. flavor, aroma, etc.) to the product and, therefore, label disclosure was considered necessary and warranted, to inform the consumer, that not all of the brandy's (whisky's) character was derived from aging in the oak barrel. " Above from US TTB regs.
  12. There is going to be a bit of a renaissance in the ageing of spirits with regards to temperature cycling, wood additives and humidity cycling. With regards to dramatically cutting the ageing times to create taste profiles of much older spirits. " Although Scotch can legally be sold once it is three years old, few serious drinkers would touch such a youthful spirit. In Scotland, not mere years but decades add distinction. That is largely to do with the climate. As an experiment, Maker's Mark swapped barrels with a Scottish distiller to see how much the environments of the two places affected the whisky's maturation. The experiment's outcome was that one year in Kentucky, with its hot summers and cold winters, was roughly equivalent to four in Scotland, with its much more consistent and humid climate. But even minor environmental differences can produce marked results. As Buffalo Trace's president, Mark Brown, points out, one of the distillery's distinctive bourbons, Blanton's, comes exclusively from casks matured in the firm's only metal-sided warehouse. The other warehouses are brick buildings with very different thermal characteristics, yielding different-tasting bourbon. " ' The temperature profile varies depending on the type of warehouse, with the options including brick, stone or metal clad warehouses. “We only use metal clad warehouses, which transmit temperature more readily than any other type. We're looking for as much heat in summer, and as much cold in winter,” says Rick Robinson, plant manager, Wild Turkey. Location also matters. Warehouses on hill tops are more exposed and experience greater temperature extremes than warehouses in valleys, which are more sheltered. Changes in temperature prompt a vital process known as a ‘cycle.’ As the temperature rises in spring and summer the spirit expands within the cask and penetrates into the oak staves, which contain various flavour compounds. As the temperature cools, during the autumn and winter, the spirit contracts and exits the oak, carrying flavour compounds (which add vanilla notes, for example) back into the ‘bulk’ of the spirit. A related factor is the height of a warehouse, which can comprise seven floors or more. Additionally, each floor holds three tiers of barrels, sitting on rails, which means a warehouse with seven floors can store barrels 21 high. This scale also means the temperature varies in different parts of a warehouse. “During the winter it’s marginally warmer at the top than the ground floor, with the warehouse essentially reflecting the ambient temperature. However, in the summer when the ambient temperature is 90˚ F, it can be cooler at the bottom of the warehouse, perhaps 70˚ F, with the temperature rising progressively as you go up the warehouse, and at the top of a nine floor warehouse it may be 120˚ F. This creates a series of micro-climates between the ground floor and the top,” says Fred Noe, master distiller, Jim Beam. These micro-climates exert their own particular influence. “The higher the temperature the more intense the cycle, with the spirit achieving a greater depth of penetration into the oak staves. This means bourbon ages faster in barrels at the top of the warehouse, developing deeper flavours and greater complexity than in barrels lower down the warehouse,” says Harlen Wheatley, master distiller, Buffalo Trace." The financial cost of ageing distilled product for new producers is huge. The possibility exists to use science and the "art" of blending, ageing and other post production techniques to cut years if not decades off the aging in barrels process to develop those same flavor profiles. There has been some product development in this area which has fooled "experts" into thinking that 1-3 year barrel aged spirits are in fact 5-10 years old. Soon technique will obsolete the concept of decades of spirit ageing. IMO. Educating the consumer to these ideas may however prove harder.
  13. It would for sure not make it stronger. Just get some polishing compound and a strong power buffing : I agree with Silk City about thermal stress. There are engine parts powder coated. But lots of failures too.
  14. Some great thoughts and information on this thread.
  15. This is a great thread with insightful views.