Sorghumrunner

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Sorghumrunner last won the day on January 22

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About Sorghumrunner

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  • Website URL
    http://www.fairgamebeverage.com

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  • Gender
    Male
  • Location
    Pittsboro, NC
  • Interests
    Local Ag, Renewable Energy, Slow Food. Rhum Agricole, Sorghum Cane Spirits, Cognac, Calvados, Armagnac, Amaros, Alembic Distillation

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  1. This still is available, and we are motivated to sell. Make us an offer!
  2. We are outgrowing our original potstill. This is a 120 gallon capacity potstill with thumper. It was custom manufactured for us in 2014 using a Groen steam kettle as the foundation. In the top of the still head is a basket where copper mesh can be placed if desired, or potentially gin botanicals. The thumper can be bypassed for straight potstill runs. Two efficient stainless condensers knock down vapors using well water. Kettle is rated for high pressure steam, but we ran it with 15 psi low pressure steam. Two 300L receiver tanks collect heads, hearts or tails as desired. 1.5" TC connections. Skid mounted, measures 4'w x 8' l x 11' h. Asking $12,000 FOB. Still is located in Pittsboro NC 27312.
  3. Hi all, i've been working with my sales team the last couple years to tie our sales forecast with the flow of production, aging, bottling. So far we've been using a clunky spreadsheet that gets us by, but any one edit requires manual editing throughout. I've looked at some of the distillery specific software options, which seemed a little overpriced for our small operation, but we are interested in a good program. What are folks using for this type of production planning? Is it working for you? if you bought a distillery specific program, do you love it and wonder how you lived without it? salesforce? Gantt charts? would love some feedback!
  4. Hi all, i've been working with my sales team the last couple years to tie our sales forecast with the flow of production, aging, bottling. So far we've been using a clunky spreadsheet that gets us by, but any one edit requires manual editing throughout. I've looked at some of the distillery specific software options, which seemed a little overpriced for our small operation, but we are interested in a good program. What are folks using for this type of production planning? Is it working for you? if you bought a distillery specific program, do you love it and wonder how you lived without it? salesforce? Gantt charts? would love some feedback!
  5. Wondering when the 2016 ADI Spirits Judging results will be shared online.
  6. I love the Panela sugar. It's definitely different than molasses based rum, likely not for everyone. It really does have similarities to Agricole. We've been aging for 16 months and will be releasing it soon. I also have a true rhum agricole that I'll be releasing later this year.
  7. Logistically speaking, I think it should be totally possible. You would need to find a frozen storage warehouse near the cane farmer, and arrange the transportation and such. I sometimes send fresh pressed apple juice to a nearby frozen storage facility. I pay something like $20/tote for check in processing, $20 for flash freezing, $20/month for storage, and another $20 per tote for removing them from storage. Then of course you would need to ship refrigerated up to your facility. I find that a frozen tote in room temp seems to take 7-9 days to thaw to the point I can get a heat spear into it. One interesting thing that happens with the apple juice is that the sugars concentrate when frozen, then sink to the bottom when thawed. Then the top of the juice is very low brix, and the bottom is higher. I can pull off some of that 'water' and have a higher brix juice for fermenting.
  8. Thanks guys, that is helpful to clear it up. I like the second suggestion, that product is proofed to bottling strength in storage, then only what is sent to the bottler enters into processing. Therefore what is leftover stays in storage and goes back to a barrel comingled with other product in the same account. Does that follow guidelines DHDunbar? If not, then having 2-5 PG that stay in Processing not commingled with storage spirits would work, though I couldn't keep them in a barrel.
  9. Hey y'all, I've been trying to figure this out. At the end of bottling runs, i sometimes have several proof gallons left over of a spirit. I can't figure out the proper way to send gauged proof gallons back to storage. It seems that I either have to send them back to production for 'redistilling', or possibly hold them in the processing account until the next time that I bottle. I'm talking about aged spirits that have been transferred to processing, proofed down to 80 proof, and are left over after a bottling run. I try to get as precise as possible when transferring barrel proof spirits to processing, but sometimes end up with more than I wish to bottle. Why can't these be dumped back into storage?
  10. I think the Panela has a bit of a briney taste, similar to a rum agricole, at least depending on the yeast used. I find a lot of customers don't have a wide knowledge of spirits, so things either taste like tequila, whiskey, scotch, or moonshine. I like the panela, but it doesn't have the same bottom end as a molasses rum. I wonder if some folks are blending. I've had mine in barrel for 13 months, and it is getting close, but does seem hotter than my other spirits even with longer aging. Has anyone else had issues contacting Sugardaddy recently? I've been waiting for a while on an order...
  11. Drink recipes are allowed? What about a recipe that includes another brands spirit?
  12. Read about the fuss from the religious community in your area. That looks ridiculous! Any reason they decided to focus on your distillery? I wish that our brand had enough market penetration to actually be a significant cause of degradation in the community! Just kidding, but seriously, do they have any idea who is buying craft spirits?
  13. So, if you were going to produce an infused (Flavored) Vodka from purchased NGS would you: 1. submit a single formula where you take 190 proof NGS, carbon filter or redistill it to create Vodka, then infuse the vodka with your flavoring 2. submit two formulas, one for making Vodka from 190 proof NGS via filtration or redistillation, and another for infusing the vodka with your flavoring how much detail does TTB require of your NGS --> Vodka process?
  14. mind sharing what route you decided on for vodka filtration?
  15. Get a 2" mpt to slip pvc fitting from the hardware store, that goes in the bung in the lid of an IBC. For initial heavy fermentation I just cover the hole with cheese cloth to keep out any vectors. When the fermentation slows down, if i need to hold the mash for a few days, I use a Silicone fitting from the home brew store that fits into the 2" PVC Slip fitting, and a standard homebrewers airlock.