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philstill

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Everything posted by philstill

  1. Prepair for the FALLOUT!!!

    Not specifically spirits news but industry related anyway. https://www.bloomberg.com/news/articles/2017-01-18/half-of-u-s-wineries-might-be-sold-in-the-next-five-years A host of trends outlined in the SVB report explain the current land rush from the buyers’ perspective, as well as why it will continue in 2017. Among the most important are the stronger dollar, improving economy, and ever-increasing consumer demand worldwide—especially for more expensive wines as drinkers jettison cheap generics. All just a part of the consumer move upscale from "cheap generics".
  2. Prepair for the FALLOUT!!!

    As legal marijuana grows in popularity, domestic beer brewers are starting to take big profit hits in states where recreational pot is legal. https://smallbiztrends.com/2016/12/legalized-marijuana-impacts-alcohol-sales.html "If marijuana is legalized in Canada, we will see a decrease in purchases of beer, wine or spirits. So that's something that the alcohol industry is going to have to understand and think about and try to anticipate what that means," said Mark Whitmore, who co-authored the study on recreational marijuana. http://www.cbc.ca/news/canada/nova-scotia/alcohol-pot-sales-decline-1.4048519 So far the fears of declining beer drinkers may be just that: fear. In Colorado, 2016 taxes received by the state on alcohol sales actually increased between January and November. Beer tax receipts climbed 4.5%, spirits rose 4.0% and wine increased 3.3%. Tax receipts did decline in the months of April, July, September and October for each of the alcohol categories. It's possible that on certain occasions like 4/20 and the fourth of July, consumers switch to cannabis, but overall alcohol is thriving in Colorado. https://www.forbes.com/sites/debraborchardt/2017/03/13/beer-industry-could-lose-2-billion-from-legal-marijuana/#306a746228c1
  3. My experience with Corson Distilling

    Those are both good reviews as they clearly state issues, responses by the manufacturer and genuine efforts from both sides to resolve them. Someone may suggest that this has only one side of the story with Corson not having the opportunity to respond. But timeliness of action is a response in itself. Slow delivery beyond contract dates. Slow responses to inquiries and concerns subsequent to payment. Slow response to physical defect remedy,or no response to repair satisfactory.
  4. 330 gallon Still

    Posted December 11, 2016 · Report post Hi, We have a 4 plate 330 gallon new Still for sale. This is new and we have another we are using for our needs. Column is Copper with 4 bubble cap plates. All 4 plates have bypass valves plus built in CIP This is oil jacket, electric heat SS jacket. Has magnetic temp control computer, i.e. you set the desired temperatures and it'll automatically adjust water flow to maintain perfect and consistent temp for consistent proof of spirits. $41K is below what we paid, Freight shipping included in U.S. Dimensions: 12'7" height, 5'26" width, 11'8" length.
  5. DYE China?

    Ditto
  6. ADI Forum Moderation Policies are Hurting Members

    Yes nothing beats constructive criticism that references exactly the problems, the efforts at resolution. In a respectful manner. that recognizes that sometimes service involves fixing mistakes or errors.
  7. Prepair for the FALLOUT!!!

    There have been some good points made for and against overcapacity. For and against the new buildings with the best German stills vr. econo operations in a old warehouse. IMO a rising tide floats all boats.Mostly. "The spirits industry can raise a glass to yet another strong year. The volume of spirits sold at retail locations rose 2.4% in 2016. Alcohol suppliers said sales rose an even faster 4.5% last year to $25.2 billion in the United States, spirits advocate Distilled Spirits Council reported on Tuesday. Even more impressive, it was the seventh consecutive year that spirits stole more market share from brewers. The spirits industry now commands 35.9% of the total alcohol market vs. 47% for beer and 17.1% for wine. Beer made up close to 60% of the alcohol market in the 1990s.... The strong sales in the U.S. bode well for big industry players like Diageo (deo, +0.42%), Pernod Ricard (pdrdy, +0.69%), and Brown-Forman (bfb), as well as the emerging, fast-growing craft spirits industry that is mirroring the success craft brewers had in the beer world. Volume for U.S. whiskey—which includes bourbon, Tennessee, and rye—jumped 6.8%, with revenue up 7.7% to $3.1 billion. ... Distilled Spirits Council reports that volume for vodka, which represents about one out of every three spirits sold, was up 2.4%. Even flavored vodkas returned to growth. ... the industry buzzword that explains how liquor brands have had success selling consumers on the idea that they should drink less, but "better." ... Volume for "super premium" spirits jumped 10.8%, while the next-highest priced grouping "high end premium" posted a 5.5% increase. That made up for weakness on the bottom shelf, where volume actually decreased. http://fortune.com/2017/02/07/liquor-industry-strong-sales-2016/ " In a broad study backed by the American Craft Spirits Association that is being billed as a first-of-its-kind deep dive into the craft spirits movement, the industry has reportedly achieved $2.4 billion in retail sales in 2015, growing at a compound annual growth rate of 27.4% in volume. The market share for craft spirits reached 2.2% in volume last year, up sharply from 0.8% in 2010. ... This growth—bolstered by the 1,315 craft distillers that are active in the U.S. today—is expected to get continued support from retailers and wholesalers, likely because they've seen the success craft brewers have achieved in the beer world. Within beer, craft producers now control about 12% of volume and are posting growth that far exceeds the total category. There are also well over 4,200 craft breweries today, far more than the amount of distilling peers. Interestingly, much of the craft spirits industry's growth is concentrated in just a handful of states. The top five states by number of craft distilleries—California, New York, Washington, Colorado and Texas—make up almost 36% of the industry's players. Those states were also popular destinations for craft brewers. That concentration implies that there is a lot of potential for the craft spirits industry to find firmer sales in regions where there isn't a lot of attention today. ... The big challenge for the craft spirits industry: spreading the wealth. Just 2% of producers today are responsible for 60% of the cases sold. The smaller producers have tiny distribution and are almost always bleeding cash. These young businesses will need to win shelf space at local bars, restaurants and retailers in order to hunt for growth, facing a similar battle that craft brewers confronted before their market got broad support. " http://fortune.com/2016/10/18/craft-liquor-growing-sales/ Better is where the craft distilling business enters the equation. Its the combination of taste, experience and the total marketing that puts your bottle on the liquor store shelf, or on the consumers table. Bleeding cash for a small producer can only go on for so long. For some the pain will become the death of the enterprise.
  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". http://www.theglobeandmail.com/news/national/batch-of-vodka-recalled-in-ontario-because-alcohol-level-is-too-high/article34199725/ Mistakes, anyone can make them, they cost money and damage reputations. Checklists can be useful.
  9. "An unsatisfied customer in Sault Ste. Marie, Ont., singlehandedly tipped off the liquor sales industry to a batch of wildly potent gin circulating in Canada, forcing a recall of 6,000 bottles of Bombay Sapphire London Dry Gin across seven provinces, the Liquor Control Board of Ontario said Wednesday. Despite a nationwide effort to destroy the bottles, more than 1,000 remained unaccounted for in Ontario alone, according to estimates released Wednesday evening. “A regular connoisseur of Bombay Sapphire gin realized that the taste profile was off,”a Bombay spokesperson said Thursday. And no wonder, since the LCBO’s quality assurance lab found the gin had 77 per cent alcohol content — nearly double the 40 per cent advertised on the bottle... The lab’s finding led to a recall of a single “lot” the 1.14L bottles Bombay Sapphire (1,000 cases with six bottles per case) distributed across Ontario, Nova Scotia, Newfoundland, Manitoba, Alberta, Quebec and Saskatchewan, according to Bacardi Ltd., which owns Bombay. The over proof gin “inadvertently” entered the bottling line at a third-party bottling plant in the United Kingdom when “they were switching from one bottling tank to another bottling tank,” Bacardi spokeswoman Amy Federman said in an email. The problem gin was used in the bottling line for no more than 45 minutes, “a short period of time,” she said. Bacardi expects only “a few” of the 1,000 recalled cases actually contain bottles with 77 per cent alcohol. The batch was shipped to Canada sometime late last year, she said... “Remember, the product isn’t unsafe,” Federman said, “it just was recalled because the label says 40 per cent and it didn’t in fact contain 40 per cent…. There’s much higher proof alcohol out there that people drink and buy everyday — but it’s labelled properly.” http://news.nationalpost.com/news/canada/bombay-sapphire-gin-recalled-across-canada-for-having-nearly-twice-as-much-alcohol-as-usual
  10. Bombay Sapphire: Canada recalls gin over too strong alcohol content Officials said the 1.14 litre bottles of Bombay Sapphire London Dry Gin should have had 40% alcohol content by volume when the actual figure was 77%. They said the problem had been traced back to the production line. The Canadian Food Inspection Agency said no illnesses associated with the gin had been reported. Drinks giant Bacardi, which distributes Bombay Sapphire, said the affected batch was believed to have only been sold in Canada. http://www.bbc.com/news/world-us-canada-39802317
  11. 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.
  12. Exact same design as Kothe stills http://www.kothe-distilling.com/newsite/stills/vodka
  13. Storing Barrels in a tight spot

    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.
  14. Tequila/Mexico agreement

    I have not but i looked into it. For US importers, covered by free trade NAFTA, at least for a while, re Trump. https://www.ttb.gov/itd/agreement.shtml Forms: https://help.cbp.gov/app/answers/detail/a_id/211/~/requirements-for-importing-alcohol-for-resale Look at Mexican producers and start taste testing:http://wholesale-food-and-beverage.hktdc.com/manufacturers/Wholesale-Tequila-Manufacturers/en/13182-1/ I tried to pm you but got a message that you cannot receive them.
  15. oak cube ratio

    Public domain: http://bourbonr.com/blog/wp-content/uploads/2017/01/AGING-OF-WHISKEY-SPIRITS-IN-BARRELS-OF-NON-TRADITIONAL-VOLUME.pdf
  16. NFPA Barrel storage exception

    http://www.upi.com/Odd_News/2015/09/04/Video-shows-bourbon-fueled-firenado-after-Jim-Beam-lightning-strike/2071441384745/ The Jim Beam fire should be a reminder of what can happen when wood, alcohol and an ignition source go to work.
  17. You can find micro still here

    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.
  18. Hello everybody I'm from Canada and have had a long interest in spirits and wine. I'm getting a small berry orchard started and plan on some brandies and liquors. thanks
  19. Sunlight and Barrel Storage

    Agree http://www.thedrinksreport.com/news/2015/16232-special-report-bourbon-ageing-warehouses.html http://buildingscience.com/documents/insights/bsi-008-the-building-science-of-bourbon http://www.theatlantic.com/magazine/archive/2013/11/the-new-science-of-old-whiskey/309522/ http://www.eater.com/drinks/2015/8/13/9113965/whiskey-guide
  20. slot floor drains

    +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.
  21. Flavoring with oak spirals

    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. https://www.ttb.gov/rulings/87-3.htm
  22. Flavoring with oak spirals

    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. " http://www.economist.com/node/457125 ' 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." http://www.thedrinksreport.com/news/2015/16232-special-report-bourbon-ageing-warehouses.html 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.
  23. Should I powder coat my vessel?

    It would for sure not make it stronger. Just get some polishing compound and a strong power buffing : http://solutions.3m.com/wps/portal/3M/en_US/3MIndustrial/Abrasives/Products/~/Buffers-and-Polishers?N=7581724&rt=r3 I agree with Silk City about thermal stress. There are engine parts powder coated. But lots of failures too.
  24. Distillery In-house Sales and Tour Model

    Some great thoughts and information on this thread.
  25. This is a great thread with insightful views.
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