DrewKulsveen

We are replacing this with a 500hp boiler next month. We are asking $45,000 for the boiler and DA. Runs like a champ, we just need more steam. 200hp, 6900#/hr (6,696,000 btu/hr) Sellers Engineering (now Green Boiler) 150psig ASME 3 pass Wetback design, 4:1 turndown ratio setup for natural gas or #2 oil. Produced in 2005 and put into service in January 2012. We will have this operational until the end of May if you wanted to stop by and see it running in person. Available for shipment mid-June. Delivery not included. Please contact me for further details or questions drew@willettdistillery.com

Georgia may not have a specific law regarding registration or possession of a still, but rather require that you to have a state permit which they won't issue until you have your federal permit. You can find the regulation by searching 27CFR 29.55 regarding the registration requirements.

There's a couple of ways you could do this without straining the mash. The hard way--Get a wooden paddle and stir the mash until it heats up enough to start agitating itself. The easy way--buy an agitator that will stir the solids for you. If your still doesn't have a blind flange where it can mount to you can either have someone add one or buy a clamp on style agitator that will mount to the manway. For straining the mash you could put a mesh screen in the bottom of your fermenter where liquid could travel through but not the solids and pump out of the bottom of your fermenter. If you chose this route you may have to get a paddle to move the solids around when they start to inhibit the liquid flow so that the liquid can pass through.

I wouldn't use the color red either as they apparently own the color. Trust me, you'll definitely get a letter. We used to use red for a customer of ours a few years back, no tendrils, and he received a letter.

Ditto Chuck

You might want to check on the legality of charging for tastings. Here in Kentucky it is illegal as I am sure it is in other states.

Carbon filtering doesn't have to be done at room temperature, but nonetheless I would not recommend using carbon. If used in the wrong manner you will strip out color and more importantly flavor.

We've never had an issue with this as we've never bottled anything that young, it was just my interpretation. I don't see how it could legally stand up in court if someone chose to challenge it. I don't think it was intended to protect the revenue as it even goes to state that if it's bottled in KY and less than 1 year you can't call it KY Bourbon, it must have been a preventative measure for product less than one year hitting the market and keeping people out of the business who conformed to the extreme minimum quality standards, since technically it is bourbon (designate) once it hits the wood, the other part of the regulation regarding the taste and characteristics commonly associated with bourbon could have been challenged. How long it has to be in wood is up to the producer, except here in KY.

Very obscure statue which has always posed the following. -If bottled less than one year old you can not call it Kentucky Bourbon, if you do they will revoke your permit. Even though it meets the Federal Regulations for Bourbon and by Federal Regulations you are required to claim the state of distillation whether or not if it is in the address (i.e. It can be stated Kentucky Bourbon by the Feds but not by KY it MUST state Distilled in Kentucky and Bottled by...

Send me an email and I'll send it to you.

I do agree that there may be some potential marketing advantages of doing this but unless he's a famous moonshiner I doubt that having an old recipe will do you any good, especially if he isn't the one who will be in the market to whom people can preach about it. And what gaurantees do you have that this is a real recipe and not something made up to earn a quick buck?

Denver Distiller is correct. It is a local issue in most places, but here in KY it is both local and state. Our codes require explosion proof motors, lighting, switches, etc. at a distance of 25 feet or less to any vessel or apparatus that holds or processes alcohol. Your electrical engineers should know your codes off the top of their head, if not, run, and find someone else.

Is the boiler low pressure steam? If so, a jacket would be the most practical. If it is high pressure, I would put coils in the still since the advantage of high pressure steam is reduced heating time. Cleaning may be a little more difficult with coils, but then again, I would never put mash with solids in a pot still. If you have high pressure steam and want to do a jacket you will need a pressure reducing valve to turn down the steam pressure.

The heads and tails can be recycled, you don't have to sell them or send them down the drain. It is pretty common to add them to your fermenter just prior to distilling.

As long as your distillate is below 90F you should be in good shape. The only real need for a chiller is to cool your mash for fermentation. You can reference the gauging manual for temperature correction for your hydrometers.