indyspirits

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indyspirits last won the day on January 11

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  1. Double your budget. Don't anticipate drawing salary for two years. Know your market. Don't be fooled into thinking distributors are your friend. Realize you're a marketing company first, and distillery second.
  2. You add them after (as the corn mash is cooling) so you don't denature the enzymes.
  3. Generally your GNS will be pretty clean before making gin ( or any other ethanolic extract). Stainless is just fine. Not sure what you're asking. You'll want to take a heads cut. Ensure you have fixatives in your bot mix. We distill, bottle, and sell ASAP. If you're doing this for marketing purposes have at it. If you think it adds a distictive flavor conduct a well-controlled experiment. If there is a statistically significant impact, run your financials. If either makes no sense, don't do it. Batch. Run the number and don't let the romance of producing your own GNS trump the financial impact of doing so. Remember, GNS is an ingredient, not a product (although there are many ppl drinking this ingredient) Remember, unless you are independently wealthy, you need to see positive cash flow from whatever you do. Eschew all romantic notions. Run your business as a business.
  4. Contents in barrel are exempt from MAQ calcs.
  5. All very well thought out responses. More than anything I'm trying to mitigate to uses cases: The process loop pump craps out and the boiler is on We lose electricity at the facility Regarding 1 -- The temp sensor on the parrot that would open a mechanical relay (or relays) on the boiler is most straightforward and not too bad to implement. I had thought about adding a flow meter to the output side of the PC but that adds complexity unnecessarily. Number 2 is more difficult. If we lose power to the facility I can think of no other way to address the risk other than a purely mechanical temp controlled valve. After going a bit of Googling I came across this valve which may do the trick -- fully configurable and mechanical. I just spoke with a pre-sales engineer. I'll report back with pricing... Still need to deal with diluting the glycol water mixture. However, with a 2500 gallon reservoir and the fact that this would only be open long enough to condense the vapor created by residual heat is that an issue??
  6. We're getting a closed loop glycol system for our distillery expansion. One feature I want to put in place is a secondary thermostatic mechanical valve that will sense the output water temp of the product condenser and if it exceeds a specific temp, open up municipal water flow the PC. Anyone doing something like this an want to share their experience?
  7. I'm thinking Scalawag is a brother form another mother! Same thing here, temp probe is equidistant from the walls and the drop in heater (also stainless). The ferment is so active we don't see the need to agitate; just something else to worry about.
  8. I single heater maintains ferm temps in all but the coldest days when we'll also use moving blankets for insulation.
  9. Have you confirmed your muni supply contains chloramines? Here in Indianapolis, the normal treatment (IIRC) is chlorine with chloramines added semi-annually for a week or so.
  10. I dont think there's anyone better than Martin Brungard. See section 4 of this: https://sites.google.com/site/brunwater/water-knowledge Does it make much of a difference?? I honestly don't know. I started this practice over a decade ago when brewing beer and have just kept it going. It's so inexpensive and it certainly can't hurt.
  11. Why doesn't a large activated carbon filter alone fit this bill? Why sediment and UV? Are you on well water? We use a very large activated carbon filter for mash water. We use 2.2 grams potassium metabisulfite / gallon of mash water to break down the chloramine.
  12. Did you say 50 SF?? As in 5' x 10'?? OK, well, whatever... At one time I knew the answer to this. On the interwebs there's a presentation by Dalkita that lays out the rules and regs. Most important is the fact that spirts in barrel do not count toward MAQs. Of course if your local inspector has their knickers in a twist your situation could be quite unfortunate. I'd start there -- talk to your local fire marshal / inspector / permitting group and then get the federal facts and politely share it with them. There are also regs around stacked height.
  13. 30% margin to the distributor and 30% margin to the retailer. Not to be confused with markup. Learn the terms and the math and get out our your KY jelly.
  14. Phosphoric
  15. Where are you located?