Trevor

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Everything posted by Trevor

  1. Hello, I am in the process of opening a distillery in Fairfax County, Virginia. The County Board is looking at revising our Zoning for "Farm Distilleries" amid concerns of excessive road traffic. Please help us by completing this short survey. I will be presenting this to the County government next week. Please paste and respond to these questions here or take the online survey here: https://www.surveymonkey.com/r/H6ZR6LT What is the name of your distillery? Is your distillery located in a rural, suburban or urban area? Do you consider yourself a "Farm Distillery"? How many visitors do you receive per day on average? (weekday/weekend) Do you hold special events or festivals on site? If so, how many guests typically attend? What are your weekday hours? What are your weekend hours? How many non-employee cars are typically parked at your distillery? (normal /special event) How far is the closest neighboring house from your distillery? Does your site also feature a winery or distillery? Thank you, Trevor
  2. Catoctin Creek https://catoctincreekdistilling.com/
  3. Does anyone have experience using plastic fermenting tanks? If so what are the pros/cons beyond price? Anyone know the company that makes them?
  4. I'm working to open a farm distillery in Virginia and so far the best option I've found for a still on my budget is a 450L/120 gallon copper alembic (http://www.copper-alembic.com/en/soldered-copper-moonshine-alembic-stills/450-l-soldered-copper-moonshine-alembic-still-premium). What heat sources are good options? The manufacturer sells something that looks like a big Bunsen burner and no BTU output is listed. The picture below shows a heat box/ stove. I've read threads that mention immersion heaters. What are some good, cost effective choices?
  5. Southernhighland - I've pondered issues distilling on the grain. Last month I visited the company that makes the stills. The guy we talked too made it sound like adding a sieve plate to the bottom of the still would solve any issues. But I just picture myself trying to scrape burnt muck out from the bottom of the still. mendodistilling- Do you have any links to the DISCUS discussions? From talking with the still manufacturer, they don't really do those kind of mods anymore. I've pondered hiring a welder to add a flange to work with dairy fittings. Seems do-able. So far no luck finding someone who works with copper. Thanks for the great information!
  6. Well, I'm setting up a farm distillery about 5 miles from the George Washington distillery. They use wood to hear their stills. And there are endless examples of US distilleries using direct heat and oil bath heat. Col. Vaugh Wilson (http://coppermoonshinestills.com/) and Joeseph Dehner (http://www.dehnerdistillery.com/) both suggested oil bath too. Plus all the previous discussions on the topic. http://adiforums.com/index.php?/topic/1267-direct-flame-fired-stills/ As far as compliance, I'll have to propose design and see how they respond. It's a bit of a grey area since I'm setting up a farm distillery and "Nonresidential farm structures" are exempt from state fire code. I plan to walk my proposed distillery layout by the local fire marshal.
  7. If anyone on this group has one of the "Iberian Coppers (copper-alembic.com) stills, I'm trying to interpret the dimensions without luck. For the 450L model, what is the still diameter? From the dimensions I would assume 1280mm but emailing them directly they said they don;t know because they don;t have one on hand. The website says 1980 mm x 2100 mm x 1280 mm overall.
  8. Any recommendations on names of companies that make powerful enough electric heaters for this purpose and maybe product numbers? I'm also looking at building a bath heater/bain marie. It's an attractive option. A copper tub big enough seem cost prohibitive but I would think bi-metellac/galvanic corrosion would be a problem if the outer container is galvanized or stainless steel. Anyone with experience?
  9. Anyone reply with the controllers?
  10. So what "safer" hear sources are there? Electric? It looks like I need about 220K BTU to heat roughly 100 gallons? Hot plate? Immersion elements?
  11. Same here. Info on prices please.
  12. Nevermind, found it! http://www.rikutec.com/conipac.php http://conipac.com/
  13. Hello, I'm in the process of opening a distillery in Fairfax County, Virginia. Today I attended a Zoning meeting discussing some zoning ordinance amendments designed to curtail farm wineries, breweries and distilleries. A State Senator who had sponsored a Bill at the state level to clamp down on wineries spoke up. One point he was trying to make was to imply the "danger" due to farm winders, distilleries and breweries not havign to meet building code. Anyone know how true that is? Or whether there are other regulations such as TTB that drive health and safety in a licensed distillery? Thanks
  14. Just an update to this. Turns out farm accessory buildings are exempt from state building and fire codes for the most part. Still plan to follow them though.
  15. I'm working my way though the TTB application and I'm to the section asking about the process/facility. It's a bit daunting to say the least. Does anyone have a completed form example they are willing to share? I've read a lot of commentary about providing too much information or not enough information.
  16. Hi,  I just saw your comment about your still: This works for us and  helps us create bronze, silver and gold Bourbon, rum, gin,

    Your settup looks awesome. How did you put that together?

  17. Hi, in one post you mentioned distillers using river water for cooling.  Any idea what kind of pipes and pump to use?

    1. Show previous comments  1 more
    2. Trevor

      Trevor

      I'm either 150ft down a slight slope to water staying on my own land. 70 ft if I go across state land. 

      Electric will probably have to be at the distiller building but when I trench in the sewer I may be able to run electric.

      Distillery floor will be at 84ft and creek around 71ft

      Cooling energy is a question mark for now since were still in design.

      If legal and economical I will put water back.

       

      I'll calculate energy needed when I get a bit further with equipment choices. 

       

       

       

       

    3. mendodistilling

      mendodistilling

      In some states they allow non contact water to be used but it's getting more difficult as laws protect these waterways in most states.  I believe in Kentucky this is still done by using river water usually.  They unlike California have more typical storms and reliable water throughout the year.  On my tour of the east coast I saw this a few places and spoke to engineers about the use in bigger plants Bc of the obvious electricity and capex savings.

    4. PeteB

      PeteB

      That sounds like a good option. I am assuming here that if you have a still of less than 1,000 litre capacity you could get away with a 1 hp electric pump. There are 2 options, set up at river and run cables, or set pump at floor level at distillery but I doubt this would work because 13 foot lift is very close to the limit of most pumps.

      With pump at river you would need 1 inch pipe to run up to distillery, black polythene is probably easiest and most economical. A return line would be best at 1 1/2  inch to stop back pressure that could damage your condenser, or maybe not.

      When you know how much energy you need to get rid of from your condenser then someone on this forum will probably help with calcs if you need. Then take the numbers to local pump shop for final sizing.

       

  18. I'm looking for suggestions for a good starter still. Something we can use to start production and complete TTB permitting then shift it to use as a bench still for recipe development in the future. Something flexible to produce whiskey, gin and vodka.
  19. Agreed. My current inspiration is Kings County Distillery in NY http://www.hillbillystills.com/product-category/distilling-kettles/ http://www.coppermoonshinestills.com/
  20. Hi Tall Ship,

     

    I read your comment about your equipment setup and would like to know what you put together.  I'm working on a farm distillery to open next year.

    Thanks,

    Trevor

  21. The Federal Basic Permit doesn't have much information required. Is this just a background check? I was expecting. Lot of details about the facility and equipment. Also, if you add a DBA name after the initial permitting, what is required?
  22. Thanks for the info.
  23. Anyone know if normal distillery products and byprducts would be classified as hazardous substances under Title 40, Code of Federal Regulations, Parts 116.4 and 261.30?