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About rickthenewb

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  1. This question just popped in my head and made me curious, I have seen some really big pot stills but is there a limit? At what point does a continuous still make a more sense? Is it 500 gallons, 1000 gallons etc... Just something i was wondering. rick
  2. Hi, I am looking to partner up with a winery or farm in the Ocean/Monmouth County area in NJ to place a small distillery on. Please contact me at rnorman918@gmail.com. Thank you. rick
  3. Direct steam injection

    A steam generator like a Mr. Steam (usually used in spas)are smaller, startup quicker although have less power but do not usually require a boilermaker to install them. Also they are much, much less expensive.
  4. Direct steam injection

    Has anyone tried using a steam generator rather than a boiler?
  5. Why use GNS

    I understand using GNS can really save a lot of money but it can't be that expensive. I see a few really small guys making there own gin out there without going to 190+ proof. You can make a really nice gin at 170 or so. I am just curious because it feels like if everyone is making it with the same base there is only so much you can do by adding botanicals. I am probably just really naive to gin but I was just curious. rick
  6. mashing in your fermenter

    I was going to run it through a screener seprator between the fermenter and the still as well as add an agitator to the mashtun. What type of agitator did you use?
  7. Help with the setup

    I am not sure which town I am going yet but I have been talking to several distillers using the same type of still. I may be opening on a farm which doesn't have any restrictions but time will tell. I will be mashing corn, wheat and barley.
  8. Help with the setup

    Hi guys, I have posted a few times and I can not thank you enough for all the feed back. I have also had the pleasure of talking to a lot of craft distillers out there and you all have been nothing but helpful. So after having some ideas about still size and type and going over prior setups and just reading and experimenting a lot I decided to change a lot of things and as always I want to run it by some of you guys for some feedback and words of advice. I am looking at a 250 gallon direct fire Alembic still with 1 thumper and a lentil, I like them a lot, they look beautiful and I have always done direct fire anyway so why change now if I am comfortable. I am going with (2) 1000L comipak fermenters. I am going for a 600 gallon mash tun and I plan on feeding it with a commercial tank less water heater rated at 185F. Here is a quick question, I am trying to calculate the correct size for a mash tun because of all the grain, I think a 600 gallon would be enough as I use 2lb/gal As far as separating grain, I always did it by hand after the mash but this would be silly with such a large volume so what is a good way to separate after the mash and transport to the fermenter. I have been looking at screener separators but was curious to see if a false bottom would be good enough. I plan on using the Yamada NDP-20BSE-FDA for transfering between the mash-fermenter-still I will also be using this pump for circulation in the still during operation Does anyone know a good high alcohol explosion proof pump? Oh and I as I have been reading about the amount of measuring you have to do I have been talking to Fred over at Prime USA scales, my question is how many do you wish you had. I just want to say thank you again in advance. Also, I plan on making vodka, gin, whiskey and brandy (eventually)
  9. mashing in your fermenter

  10. mashing in your fermenter

    Thank you for the reply guys, so I plan on using a 250 Alembic direct heat so not distilling on the grain but I do plan on Fermenting on the grain. I am looking into a Yamada PD pump attached to a filter to remove grain from the wash. I plan on filling the fermenter with hot water and grain at the same time, I figure 500 gallons of around 180-185 degree water should be able to hold for 1-3 hours for proper gelatinization of the corn. It also takes out an extra step and time. I apologize as I always forget to add enough information the first time.
  11. mashing in your fermenter

    Hi all, I am just curious. I am thinking of a set up without using a separate mash tun and fermenter. I really do not want to use a boiler in my set up and I think a 500 gallon kettle is a bit much to wield and it takes up space. So I was thinking of a high temp industrial tankless water heater that will reach around 180-185 and fill up my cypress coiled 600 gallon fermenter (which also has cooling coils) and when the temperature drops pitch the yeast and wait. I am not trying to be cheap but more practical. This will be for an all grain 60-70 percent corn mash bill. Please let me know if I am off my rocker here. thanks all
  12. Where to find something like this

    Hi guys, I was at Corsair Distillery in Nashville and I noticed they had a small column attached to the fermenter basically turning it into a stripping still. Where would I find something like this or is it custom. Thank you
  13. I saw an old thread from a few years ago, I have been talking with them lately. Anyone have any experience?
  14. Starting out small

    I'm sorry i knew I was forgetting something At first I am interested in making vodka and gin, I would like to be able to maybe do a few gallons of whiskey a month for aging. I would eventually like to make some experimental liquors such as brandy from local vineyards, a beet based vodka and amaro and maybe dabble in bitters using local herbs. But for now mostly focused on a corn based vodka and gin.
  15. Starting out small

    I have read a few times on this forum about starting small but I can't help but think going small is very doable. My area has an enormous tourist season. I am confident that the retail store would be able to generate more than what I need for a few years before needing to expand. I am really trying to build a story and atmosphere, I am not too interested in making a lot of money (at first) so a side from the "don't do it that small" I am really trying to think of the best way to size the shop I'm looking to start off with four 30 gallon Stills in tandem. this gives me the flexibility that I need in order to make what I want when I need to as well as be able to afford it for myself rather than relying on others for money. I really don't want to focus on trying to get my product out to as many places and on shelves as possible I would like to really focus on the retail store and bringing people in and if I need a larger still, I will have to get a larger still. My main question is setting up the fermenters and kettles, I was thinking electric for the stills. I am thinking of 1 - 250 mash tun and 1 - 250 gallon fermenter Also I was thinking of using a food grade plastic fermenter (thoughts) Thank you all, this forum has been invaluable