thebottle
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Everything posted by thebottle
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Many years later...I'm definitely stealing this concept. Looks like the same hose is being used for the spirits so no issues with that right?
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Hi there, I never got a ping that anyone replied to this. Before lock down I was looking into upgrading our still and so I was interested in an iStill. Then, as we all know, the pandemic hit and we had bigger things to worry about, Luckily we have managed and may be in position to upgrade again and so any info on these stills would be great.
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I was curious if anyone in this community has an iStill 1000 Liter Hybrid and what the production has been like? What are the Pros & Cons? For example, 250 gallon wash at 10% ABV. How many liters/hour is produced? What is the proof? and What is the overall efficiency? Thanks in advance,
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Recently I have been asked to develop a few recipe's for another business. I would be developing this recipe starting from raw ingredients, mash, ferment, distilling, proof and then flavor. The flavoring process is very difficult, for example, creating a cherry pie flavored vodka for them. My question is what a fair price would be in terms or creating and then selling this recipe? Once sold to them I can't make the same spirit so I want to make sure I get the value. Thanks in advance
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we have a neutral spirit like vodka and one canned cocktail would simply be cranberry juice and alcohol. We also have a spiced rum and would like to can a rum and "coke" there is a local soda company that would supply the cola This is what we would like as a start
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Trying to set up a micro scale canning operation for canning ready to drink cocktails. Is anyone doing this on a single can or 4 can system by hand? What would be the absolute minimum equipment needed to do this and how is it set up? This is not something I have any experience with and will be starting from square 1.
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I'm curious if anyone has experience with the iStill 500 and/or 2000 automated stills? If so, please provide a review, pros and cons. Especially with respect to efficiency, various spirits made, ease of learning to use the automation etc... Thanks
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Looking for a 150 - 200 gallon Mash/Lauter tun. Need to have: rake system with a false bottom in order to separate grains. electric heating, would be nice if it it jacketed, oil with elements inside the jacket Please reply with pictures, technical drawings and prices if possible
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I recently came across TTB Tamer for distilleries. It is priced at $33/mo. I was wondering if anyone had experience with this system and could give a review. Thanks. http://www.ttbtamer.com/#pricing
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We are at https://www.facebook.com/whitedogdistilling/ cheers.
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We have a current DSP with our bonded areas marked off along with our tasting room and retail. We are located inside a mill complex and have one of the units. Recently another unit became available 10 feet down the hall from us and we are planning to expand into it. Our plan is to keep our current location and just use it for production and alcohol storage operations while moving our tasting room and retail into the new unit. Both units are located at the same address but have a different unit #. What/how do I process this change with the TTB and what is the expected turnaround time? Cheers
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Recommendations for companies that will do bottle labels with no minimum orders. Asking because they all seem to be good and I wanted to hear what companies others have used and who they like. Thanks.
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I've definitely been getting a lot of info from everyone and it is much appreciated. I guess for now I will need to modify some of the techniques and equipment I am currently using until I can make an upgrade, the upgrade being some way to distilling on grain. Being able to back up the final product by explaining how it has our fingerprints all over the process from grain to bottle justifies calling it craft and I'm good with that. More adventures to come.
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I will definitely be eyeing a jacketed system, something that will allow fermenting and distilling on grain. This will be high on the upgrade list. For now I guess I just need to be more patient and diligent with the process like Still_Holler posted. I can'tr complain about the taste of the end product, very smooth with a subtle sweetness and not too much of a corn taste, just wish I was getting more sooner. Here is a link to the mash tun we use, there is a false bottom but grain is getting past the sides and some corn through the holes. http://www.bubbasbarrels.com/kettles/55-gallon-mash-tun
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Sloping screen? What's the thread?
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Preferment, our 50 gallon still has heating elements and so we can't have any solids hitting it and we would rather separate before going into the fermenter.
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Looking for any helpful tips or DIY equipment to separate liquid from a corn & malt mash. We have been doing this by hand using filter bags at about 3 gallons at a time but this is very inefficient and doesn't always work when doing a 50 gallon wash. Saw that King's County uses a machine that does solid/liquid separation very well but it costs about $25K, so that's not going to happen. Any help would be greatly appreciated, thanks in advance.
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Thanks for this info! I guess I don't have to worry about cutting that hole in the box this weekend. Over-sized heat sink, that's a good idea, thanks for sharing. You got me thinking of other possible safety issues now. The box has the EMT conduit coming from the panel, which is about 30 feet away from the still. Should i seal the locations where the conduit comes into the box and where the 2 heating elements come into the box? Could I use gasket sealant?
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There is a heat sink, was hard to see from original pic so I attached a new pic. However, there is not a cooling fan in this box so I'm considering add one. Thoughts on this?
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Met with Electrician yesterday and we figured this out. First off we found a wiring problem, the ammeter didn't have a current carrying wire passing through the sensor, we fixed that. Next, we were able to determine where exactly the heating elements got wired. Everything is good to go now. Thanks for the feedback.
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Having trouble figuring out exactly how to wire my control box. I have 2 - 5kw Heating elements that need to be wired to a 10kw Control Box. The electrician that wired the box to the Electric Panel isn't sure either, so that doesn't really reassure me. Any help on this would be great, thanks. Picture attached with inside of box.
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Yeah, I basically took the safe route. I'm making sure that the production area is completely separate from the retail and tasting room areas. I don't want to take any chances on my application being tied up. Thanks for the help and advice.
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Hello from the smallest state in the union! Sorry I forgot to introduce myself, been so busy doing paperwork and build out etc that I have already made a few posts before my intro. Thanks to everyone being so helpful thus far answering my questions. Basically I've been doing some home brewing for a while and some legal distilling, using an alternate fuel permit all on the up and up. FYI anyone interested in trying to learn on a small scale legally before venturing into a larger scale you can apply for a DSP to distill at home but your permit would be for alternate fuel permit. what this means is that whatever you distill has to be denatured, it cannot be used for personal consumption or sold. Permitting process is similar but much easier, much less paperwork/questions to answer etc. Currently we are about to submit our DSP Beverage application and hope that everything is filled in accordingly and we get our permit sooner rather than later. I'll post when we submit and when we receive. Cheers
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I (we) are about 98% done with our 1st DSP application, just one more stumbling block...I think. We are going to fall under the new bond requirements: "ELIMINATION OF BOND REQUIREMENTS FOR SMALL BEVERAGE MANUFACTURERS As of January 1, 2017, if you are the proprietor of a brewery, distilled spirits plant, or winery owing not more than $50,000 in excise taxes in the previous year, and you expect to owe not more than $50,000 in excise taxes in the current year on beer, distilled spirits, or wine, you may no longer be required to hold a bond. Please see our Bond and Filing Changes Home Page for more details." However, in the application I see that this TTB Form 5000.18 Change in Bond (Consent of Surety) form keeps populating as a required form. Do I still need to fill this out? Why do I need to fill this out? And if anyone has been in a similar situation how did it go for you, how long did it take? Thanks in advance, cheers.
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Been making a lot of progress with the permit application, almost done and ready to send in. Currently one hiccup. We are an LLC so I am doing all of the OOI's for each person. However, one of the owners is my wife who is a US Citizen but was not born in the USA. She moved here when she was 4 and went through all the proper channels to become a citizen. Current problem is on the OOI form they ask for DOB, City of Birth, State of Birth etc...But they do not have an option for other countries. Anyone run into this or have suggestions? I have reached out to the TTB but right now they are heavily delayed. Thanks in advance Just found answer, I need to choose FR as the state for Foreign, wish all my problems were this easy.
