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Found 22 results

  1. Colorado is having a bumper apricot year, so it is only fitting that I utilize this fabulous fruit by making an aged brandy or eau de vie. I'm wondering if anyone is willing to share their experience with fermenting raw vs. cooking for 30 mins prior to fermentation and (if going raw) the effectiveness of wild yeast, as my first 53 gallon barrel took off immediately after picking. I was planning on using a Nouveaux Fermentis champagne yeast but it is already very active. Thanks for any input. CB
  2. I am making brandy and am concerned about the disposal of the spent wine product. Will putting it in a septic tank have side effects to the operation of the septic system?
  3. I am in search of small used rum or brandy barrels to age stouts. Prefer 15 gallon, but would take 5 gal - 30 gal. Thanks.
  4. New 220 Gallon Double Diamond Still in the crate ready to ship this still can be heated one of three ways steam, forced hot water or vegetable oil , direct fire 3/4 coil for heat source come's with fire great for more info call 603-842-0098 or email tallshipdistillery@gmail.com It takes about a year to get one built this still must go need the room this still has never been used never been taken out of the crate will give write up on how to heat with forced hot water or veg oil that in it's self is worth thousands I heat a 250 gallon still I built myself with forced hot water that I design the still and heat source you can have as little as $25,000 invested between the still and heat source $11,500 BRO Crates weight 1500lb shipping not included
  5. 1000L still with glass column,10 bubble caps plates. It has diff product condenser to make sure you make diff spirit without affecting the flavor. It will go to Louisville,the home of Bourbon. Contact me for more details about it. Penny/sales manager daey010@dayuwz.com Skype: pennyhe211 FB: pennyj2011@msn.cn
  6. Hi folks, First time sourcing leads for a base wine (pre-sulfites) supplier for brandy-making. Any leads for someone that could sell me ~1,800 gallons this fall would be much appreciated. Grown in California, preferably. I have a quote for three different varietals (Chenin Blanc, French Colombard, and Thompson) from a major CA supplier but I'd love to see who else is out there. Cheers! Joe Cannella Owner - Cannella Spirits
  7. Can good brandy be made from bad wine? I am a nu-bee small producer that started out as a winery. Over the years I accumulated over two hundred barrels of flawed wines that were not fit to be bottled. I ignored these barrels of bad wine for several years. When it came time to move my facility, I opened some of the barrels. I was amazed that the wine (although badly oxidized) was not vinegar.Now licensed as a DSP , I have been using this badly oxidized wine to make neutral grape spirit (190 proof) and some amazing Vodka. Needless to say, the head and tail cuts are quite large but I can produce extremely clean hearts. The Vodka requires an additional pass through the plated column but emerges super smooth with just enough wine character to be very pleasing. I start by using a 26 gal. compound still (4" SS column with copper packing and a reflux condenser) as a stripper. The low wines produced are not appetizing . Then I re distill using a 26 gal. 4" ten plate copper reflux column. The heart cut from this spirit run is flavorful in its own way, but it doesn't speak "BRANDY" to me. My question is, can oxidized wines make a decent barrel aged brandy? When I am sampling the collection jars, the rejects smell and taste of paint thinner, nail polish, etc.. The heart tastes and smells wonderful but seems "too clean" to make an interesting brandy. I don't want to waste a lot of time putting neutral spirit into barrels if all I am going to get is barrel extract. Your experiences would be greatly appreciated.
  8. Hello All, We have recently started bottling our Grappa Brandy, it has been aging in barrels for two years and we are seeing some sediment in the bottle after it has been chilled. Does any one have any idea what this is and how we could remove it? We have been thinking about cold filtering the Grappa before bottling to see if that would help. Any help or suggestions would be appreciated!
  9. This July I will have approximately 300 PG of blueberry distillate available for sale. As long as I know in advance, I can distill to whatever proof you desire, anywhere from 80-190+ proof. $25 per proof gallon, First come, first serve. FOB Columbia, Illinois 62236. Thanks, Adam
  10. I have a total of twelve 30 gallon barrels of 100% Wheat whiskey 10 each, 30 gallon New #3 Char, Oak. $800 each, aged 5-1/2 months. 1 each, 30 gallon New #3 Char, Oak. $875 , aged 1 year, 4-1/2 months. 1 each, 30 gallon New #3 Char, Oak. $1,100, aged 3 years, 8-1/2 months. Brandy total of 3 barrels. 3 each, 30 gallon New #3 Char, Oak.$950 each, California Red Wine Brandy that is 2 years 3-1/2 months old. Prices do not include shipping and handling. Available for pickup in Central California. All barrels must be TRANSFERRED IN BOND, all taxes are the buyers responsibility. Proof and alcohol content has changed due to evaporation, PG volumes are fill volumes and loss is expected. Purchase the complete inventory and receive a discounted price. Contact Lee CaliforniaDistilling@gmail.com
  11. Good day to all, I would like to inform the ADI community that I am seeking employment as an Assistant Distiller and willing to relocate from Northern California. Being a part of ADI is a community of craft distillers who stay in contact and network, so I thought I'd write this message to notify and get the word out. I want to learn everything I can and gain as much experience because I am a passionate individual in this field. My name is Raphaël Germain-Robin and I have worked as an apprentice assistant distiller at Stillwater Spirits through the American Distilling Institute (ADI) where I had received an internship through Bill Owens the President of ADI. Following that internship, I had my article published in the ADI newsletter. For 3 years I also worked part time as a cellar worker at Alambic, Inc. (Germain-Robin Brandy). I am looking to learn everything I can in all aspects of production from, whiskey, bourbon, rum, gin, brandy's, cognac, liquors, etc. Since 2015, I have been apprenticing with my father, Master Distiller and International Consultant Hubert Germain-Robin, absorbing information and learning from his knowledge of distilled spirits and the aging process, If you or know anybody who is perhaps looking for an Assistant Distiller please pass this message along and I will gladly email you my Resume for more information. I hope this message finds you in good 'Spirits'. Thank you for your time! Sincerely, ~ Raphaël Germain-Robin
  12. The 2015 Craft Distilling Expo provided a focus for one of the UK’s fastest growing markets. Visitors discovered new trends, technologies and tastes, as well as the progress and scope for development in a fertile industry. As the industry has grown, the main focus has been on production techniques and flavour trends. However, one subject that has been neglected is how to efficiently process waste material. Drawing on 80 years of experience in separation technology, Russell Finex have engineered the Russell Liquid Solid Separator™. The perfect solution to processing spent grain and mash, this innovative machine is drawing attention from those looking to optimise this important part of their process. "This is a complete game changer for the industry. It's a highly effective separator for handling spent grains. It's a must have for every distillery wanting to improve profitability." - Bill Owens, Founder & President of the American Distilling Institute comments on the Russell Liquid Solid Separator™. Find out more about new developments in the craft distilling industry at Craft Distillers Expo review or watch a video of Russell Liquid Solid Separator processing spent distillers grains.
  13. Looking for a pot still. Direct fire or bain maire. No column. Would prefer about 1000 liter in size with agitator and CIP. All copper. Our ideal setup would be a Charentais alembic.
  14. Does anyone have any experience in fermenting pomace for grappa production? I'm interested in how long you fermented, and which yeast strain you used. Any help would be appreciated.
  15. I'm having a little trouble with the standards of identity concerning residue brandy. From CFR Title 27: (d) is from grapes, (1) is from fruit, (3) is from dried fruit , (4) is from lees and (5) is from pomace. What else is there that might be called "residue"? And why would someone want to use such a designation if they had another option? It doesn't seem like that would market very well.
  16. Alright Guys I'm looking for some answers and thought there's no better place than to post them on the ADI forum! -I have been distilling for awhile and have made some good apple brandy using our 4 plate vendome column. I typically utilize 1-2 plates since I like a richer flavor and four plates is way to much, it seems to strip much of the flavors out of the finished product but thats just my opinion. I started to pay more attention to our cooling head water outlet temperature and I noticed it tends to be anywhere between 140 degrees f to 160 degrees f and I get good runs out of those temperatures. Also this is for brandy runs not for vodka distillations so I want maximum flavor using the column. My questions are: -What temperature do others run the dephlegmator water at (the out water not the in water) -should I be paying this much attention to it at all and why or why not? -What is the purposes of the dephlegmator? (i.e. to fill the plates, to knock as much water/oils back) -what is the most important temperature reading when using a column (i.e. after the cooling head, the cooling head water temp, or anything else) I'm sure I will get some great answers so thank you very much for posting below! -J
  17. We have a new bottle called the 750ml St Genevieve. It is a Cognac style bottle that could be used for Brandies. This bottle will be producing at Piramal Glass at the end of February for those who are interested. Happy New Year! Shawn shawn@wmrhill.com
  18. Hi all, My name is Dave and I'm addicted to distillery operations. I live in Michigan and am working toward opening a small distillery. We have fairly liberal state laws regarding 'small distilleries' here, but we still need to navigate the TTB stuff. I've been developing my product by learning what I can about fermenting to create a consistently decent mash - so far sugar mash, apple wine and grain mashes have worked pretty well. Then the mash is distilled at contract distilleries to make vodka, whisky and apple brandy. My goal at the moment is consistency so I'm designing repeatable processes. Previously I owned a contract engineering company which I grew to $3 million in 5 years. For a lot of reasons I then went to $0 in the next 5 years. Since then I've been looking for something that keeps my interest and gives me the satisfaction of business ownership. I've been interested in distillery operations for a few years and this year things started to fall into place. My qualifications are diverse but not too deep in any one thing. I design aircraft engine parts in my current job. I'm pretty good at plant layout and automation. I'm very experienced with marketing and sales operations. And I know how to run a small business. Oh yeah, and I love liquor. I have a route to financing and am writing a 5-page business plan now. I have a lot to learn but I'm going to register with the TTB in early 2014 and want to have my doors open by September. I'm here for knowledge and advice and will be happy to share my experience with anyone who's interested. Any other Michiganders who want to get together and kick the ball around, let me know. Thanks
  19. I am looking for reliable and quality sources of fruit for distillation (individual growers, distributors...). Our small startup distillery is located on California's central coast and I am primarily looking for damson plums, tart cherries, apricots, apples, quince and barttlet pears. If anyone can help pointing me into right direction or share their suppliers' info, I would greatly appreciate that. Cheers! Milan
  20. I'm trying to figure out what makes one apple variety better for apple brandy than another. I know that calvados producers use a lot of different varieties, so there is no one absolute flavor profile. Conventional wisdom (and my personal experience) is that acidic varieties tend to produce a harsher--or shorter spirit. Other than that, I'm not sure what to look for. Calvados producers are generally also producing cider and what's great for cider might not always be the best for Calvados and it's hard to find information that makes a distinction between cider and calvados varieties. Anyone have any knowledge/experience that they are willing to share?
  21. Hey folks, Working on a start up distillery in North Carolina. We're located right next to a Biodiesel Plant, and are occupying a former aluminum smelting building. We'll be working with local wineries, as well as farmers to produce brandy, port, sherry, and Sweet Sorghum liquor (wish we could just call it Sorghum Rum!). Cheers, Chris Pittsboro, NC
  22. Registration is now open for the American Distilling Institute is pleased to announce the 2012 Judging of Artisan American Spirits at Huber’s Starlight Distillery February 27-28, 2012. Rums, Brandies and Whiskies will be judged in a blind tasting by a panel of select judges. Deadline to register spirits is Friday January 27, 2012. Rums will be judged in the following categories; Clear Rum Amber Rum Aged Rum Overproof Rum Spiced Rum Fruit-flavored Rum Whiskies will be judged in the following categories: Malt Whiskey Bourbon Wheat Whiskey Corn Whiskey Rye Whiskey Un-aged Whiskey Other Whiskey Brandies will be judged in the following categories; Brandy from grapes Grappa Aged brandy from other fruits (apple, cherry, peach, pear, plum, raspberry and other) Un-aged brandy from other fruits (apple, cherry, peach, pear, plum, raspberry and other) Fruit Infusions (fruit infusions into a fruit-based spirit) ADI will evaluate spirits made in one DSP in separate categories from those from products that include spirits distilled at other facilities. Packaging Award -- ADI will also award innovative packaging. Bottles will be judged on overall originality, creativity, graphic design, integration of bottle design to label style, and aesthetic appeal. Each spirit submitted for judging will also be considered for the packaging award. Producers who wish to enter spirits for whom there is no category, may enter bottles for only the packaging award. Deadline for sprits registration is Friday, January 27, 2012. All spirits must arrive in Indiana for judging by Friday February 10, 2012 to be considered - no exceptions. Judging will be held Monday-Tuesday, February 27-28 at Huber’s Starlight Distillery in Borden, IN. Medals will be announced at ADI’s annual conference, April 1-4, 2012 in Louisville, Kentucky. For complete information go to http://www.distilling.com Only craft producers who are 2012 ADI members are eligible for entry. For questions that are not answered there, contact ADI’s Judging Director Andrew Faulkner drew@distilling.com, 415-517-7377.