Foreshot

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Everything posted by Foreshot

  1. SCD - that's the one I'm used to using. Both styles have a top that is used to bump the caps down on the bottle. Best practice is to push the bottle in until it hits the top then pull it back just a bit, maybe a half inch. Otherwise you risk melting the bottle top or shrink wrap to the bump stop. For the clear ones that are open leave ~1/4 inch of the plastic above the top of the cap and let the bump stop push it down. It will make it even with the top of the bottle. It's faster than trying to do it by hand. And in keeping of Rule 34, here's a video. You can skip to 1:30, before that it's just fluff. This video shows what happens when you don't hit the bump stop. Look at the top of the bottle when he pulls it out, it's a mess. Not a good look for customers.
  2. For the thin clear sleeves hair dryers/heat guns work fine. For the heavier colored pvc ones hair dryers/heat guns can cause it to wrinkle due to uneven shrinkage. My OCD won't let me have wrinkles. From a speed perspective the heat tunnels are the way to go, way faster and easier. The clear ones are in, out and done, less than a second. PVC will take slightly longer, maybe a little over a second.
  3. Ok, I'll revise that - as long as you don't smash a bottle and threaten them with it then you're ok. To the OP - have you done any homebrewing/winemaking? I picked up a lot from local homebrewers when I realize I wanted to make whiskey. The brewing/fermenting process is basically the same. With distilling it's actually easier. If you haven't started snooping around try http://homedistiller.org . The forums there are great for beginners. Commercial distilling is slightly different due to batch size but it's a good place to start.
  4. As long as you're not rude to them I don't see an issue with the way you handle it.
  5. So the thing with marketing is that technical people generally suck at it. It's not our thing. In entrepreneurship it's called the Engineer's dilemma. You make a great product but no one knows about it. As business there's a fix. Hire someone (or a company) to do it for you. Plan on spending a lot more money that you ever imagined you would on it. Don't hire a sales person to do marketing unless they have a background in it. Sales and Marketing are two different animals. Marketing is about getting people to know you and get them in the door. Sales is what happens once they are in the door. You can do it on your own but it's pretty tough to have enough time to do well. For a smaller company a part time person or a company probably is your best bet. http://www.diffen.com/difference/Marketing_vs_Sales The video is a little odd but it helps I hope. Good luck!
  6. What he said ^^^^ She was just being defensive. There are a lot of people interested in being a distiller so she probably hears that a lot. I will say that my personal experience is that you get about 50/50 with people being friendly about it and not. Luckily @Huffy2k is local to me and has been really open and friendly. I have stopped out at his place a couple times and he's always been welcoming. Other people in the area weren't as much. Do you need a master's degree in Chemistry? No. I know several distillers that make money that don't have the slightest clue as to chemistry. They pick a mash bill and repeat it. If they encounter a problem they dump whatever it is they are working on and start again. If you have a good bio/chem background you can adjust and probably save whatever it is you're working on and save money. It also helps with the repeatably of the process / consistency of the product. Distilling is a limited though complicated subject. Any reasonably intelligent person can pick up a couple books and learn. That knowledge is what allows distillers to make nuanced changes to make a flavor different, or to know when a step can be ignored to save money, or increase efficiency.
  7. Paul at ADI (aka @Southernhighlander ) should be able to make them for you. Just two 1/2" tubes welded together at the bottom with the turn at the top. It V's slightly outwards so that friction keeps the tubes in place while upside down.
  8. https://www.bloomberg.com/news/articles/2017-04-11/how-to-improve-your-sense-of-smell-and-why-you-d-want-to Curious - how many of you have tried the sense kits? I haven't yet. I found the thing that has helped me most with nosing/tasting was trying a wide variety of different whiskeys. I'm still not where I want to be with it but am slowly getting better. Whiskey kit: https://www.winearomas.com/shop/LeNezduWhisky/
  9. Thanks for the advice, I'll try that. I'm not a wine person but my wife is.
  10. Hitting 140f for 45-60 minutes will kill most but not all bacteria. It's how the sous vide guys can safely cook food for long periods at lower temps. Most of us mash for at least an hour at that temp, Hitting 145 reduces the time down to 30-45 minutes. http://www.foodhandler.com/cooking-pasteurizing-safer-foods/ MDH - I didn't know malic acid would encourage lactic acid production. Thanks very much for that.
  11. One thing to think about, and it's been said on here many time: You are a marketing business that sells booze. You can get as fancy, clever or cheap as you want but it boils down to can you sell product. Making the product is a small percentage of what you should be spending your time on. You should be thinking about what products are likely to sell in your area, are you selling or can you sell in your distillery, are you selling to a distributor, how are you setting up your website etc. Don't get me wrong, production is important. Doing something unique with your equipment is cool and you could use that in your branding. If you follow through with it and make as much of your equipment as you can could make a unique experience in the distillery that customer would enjoy. I know I would geek out if you had a space filled with crazy hand built stuff.
  12. https://en.wikipedia.org/wiki/Rakı
  13. Wow. How many distilleries can the US support? How many per capita in larger population areas? I don't think we're near saturation yet. I expect that chart to go even higher before it starts to level off. I hope to open something in the next 1-2 years, if I don't I will really have to think about how I would do it. In Pgh we already have 4-5 distilleries with 3-4 more in process/rumored.
  14. Ah ok. I'm not going to be any help them, sorry.
  15. Like Champagne, Bourbon is a protected name for the American product. You can find it made outside the US but it will not be called bourbon. http://www.fredminnick.com/2014/06/04/australian-distiller-labels-whiskey-bourbon-others-use-term-marketing/
  16. Pure Google. Glad I could help.
  17. Would something like this work for you: https://vinmetrica.com/product/yan-test-kit/ It requires: https://vinmetrica.com/product/vinmetricas-sc-200-phta-wine-analyzer/
  18. Welcome Rachael. Some of the other people here use manual pallet stackers - http://www.globalindustrial.com/g/material-handling/lift-trucks/manual-lift/big-joe-manual-push-hand-operated-lift-stacker For racks: http://barrelsandracks.com/racks/ - There's large number of suppliers out there, including used as Hedgebird. Maybe some of the other guys can post their suppliers. What area of the country are you in?
  19. Congrats! I saw the write ups in the Erie & Pgh papers. I hope you get through the paperwork quickly. I have family in Erie so next time we're up we'll stop by.
  20. I have found listed as an ingredient for BSG, Kent and LD Carson. I guess I was buying mixes and not paying that much attention to it. They also have non-mixed versions.
  21. @nabtastic - Thanks. Weird that most DAP nutrients also contain urea. I'll avoid it in the future.
  22. To the original question, as other have said, no need to add nutrients on a general basis to AG ferments. I do add a little DAP to pretty much every ferment just in case. I view it as insurance too. I've heard that before but never why. Why do you avoid it? Has anyone done any research into attenuation/alcohol production, ferment speed or taste with or without specific nutrients? I assume (sans evidence) you would get better attenuation and faster ferments, but not so sure on taste.
  23. > Meaning 'Hot Rod' (tea manufacturer) is TM Check with a lawyer. Based on that company I would say you're going to have to modify it somehow. Most trademarks are given within an industry. Given that someone is already in the beverage industry, even though it's only tea, means you will probably not be able to get it. You might be able to modify it lightly that might be good enough. You might be able to do something like "Donkey's Hot Rod Gin" and get away with it. I wouldn't mess with this one on your own. A quick consult with a lawyer could save you $$$ and trouble down the road. >I did a search on TESS and COLA and don't see my brand name That doesn't mean that it's not taken by someone. >Do I need to seek trademark for my brand in US, EU and every country I wish to sell? A lawyer that is versed in IP law probably will be able to get you a trademark in most of the world. It's a common thing. Most big countries are simple, prices vary. I've never dealt with smaller countries. I don't think worldwide IP for a you is a huge deal at the moment but the lawyer will be able to give you a good idea of how much and when you might want to do it. > I'm only producing gin - should I seek 'Hot Rod Gin' or go with 'Hot Rod Distillery' Don't limit yourself. And if you ever plan on selling your company it would be good to be slightly less specific to give them the option. Hot Rod Distillery would be fine if you can get something like that. > I'm going to try to submit the TM myself and see how it goes Yeah I wouldn't do that without talking to a lawyer. You might be able to get a TM but it might not stop you from being sued. IP law is very fluid, it's not black and white. With IP law you're never truly safe from being sued. You may win, but it will cost you.
  24. I think you just won best first post ever. Welcome to the community! Any chance you will offer smaller barrels? A lot of the smaller guys use 5 & 15's since we don't make large amounts at a time.
  25. Depending on how much space you're doing it might be faster and easier to invest in something like this: http://www.globalindustrial.com/c/janitorial-maintenance/floor-care/scrubbers It would save a lot of time mopping manually. You don't make money mopping.