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  1. We are endeavoring into our first batches of apple brandy this spring and I have been researching our options for aging but would like to be sure we understand the definitions and restrictions as outlined by the TTB. The BAM seems to specify that grape brandy specifically must be "stored in oak containers for a minimum of 2 years," however, it's unclear to me if this is also applicable to the other fruit brandys like apple. I am looking for some insight on other's knowledge/experience regarding aging apple branding, specifically in alternative vessels. For example, can one still label their aged apple brandy as such if the spirit was aged in a non-oak vessel with the addition of oak staves? Additionally, just curious if anyone has utilized finishing casks (ie. used port or bourbon barrels) for their brandy, either for the primary aging process or for finishing? Thanks for any insight!
  2. We are having a problem which has left me scratching my head a bit. The fores, heads, and early parts of the heart are coming over with a pale greenish/yellow tint. It starts most intense at the heads and generally lessens as the run goes on. It looks different than the copper contamination I've seen from other stills, there isn't any blueish and shades more towards yellow. We've done 6 distillations of wine and it has happened the same way each time. We are distilling a 14% abv red wine made from Syrah, the wine has no added SO2 and doesn't present as flawed (no obvious VA,brett, infections). Wine pH is ~3.8 We are running a 4 plate Kothe still; it has a copper boiler, stainless column with copper plates and dephleg, and a stainless steel condenser. The lyne arm to condenser is stainless and has an upward J, so liquid generally drains back to dephleg and not condenser. It is heated very slowly via bain marie and no wine generally boils/foams into the plates. We generally distill brandy in a single pass, using the plates and dephleg with a heads cut from 182 to 175, adjust dephleg down and a hearts cut 165-145. The still is cleaned with 80C water after every distillation and receives a citric acid rinse generally when we switch between products or the copper is looking tired. We've distilled probably 300+ runs of wine on this still without encountering this. I've tried degassing the wine to remove co2, which didn't change anything. I gave the still a through cleaning & citric acid treatment, as well as dissembling the lyne arm to look for corrosion or debris but it looked clean. Adding baking soda to the diluted greenish fraction doesn't alter the color, but after a period of time it appears some of the green drops out and the fraction is clearer when decanted. Today I am going to redistill the greenish portion as well as try filtering it through a .25 micron filter to see what happens but I would appreciate some theories on what's going on.
  3. Hi all, we are distilling cider that was fermented by a local cidery. The cider was made from mostly cultivars (not sure which). It was chapped up to around 18 Brix with sugar and fermented dry using a fruit wine yeast (Scott Lab V1116). No pectic enzyme was used. I'm getting an enormous heads cut, and there is an aggressive headsy astringency pervasive throughout the entire run (pinches the nose). The cider was stripped and then run through a pot with a partial dephlegmeter (Slightly open). The charge was 319 Wine Gallons at 99.63 proof. Thoughts on roughly what I can expect to collect as heads?
  4. 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
  5. Pot Still 4 Inch Copper Still 55 Gallon Rolled American Steel Boiler Copper Mesh Boiler Temperature Gauge Still Temperature Gauge Fire, Steam, or Electric Heating Elements Water or Glycol Condenser and Hoses Round Fitted Rolling Cart $2000 Jackson 760 644 6806
  6. Hello ADI Members, Washington State is long on some white wines that may be well suited aromatically and price wise to distillation. Please contact adam@incrediblebulkwinecompany.com for info on varietals, pricing, minimums, and samples. Much obliged, Adam Schulz Incredible Bulk Wine Company incrediblebulkwinecompany.com
  7. Experienced and result oriented distiller with over seven years experience in spirits production business. I have experience in the production of almost every type of spirit from white spirits (vodka, gin, rum, infused vodka) to aged spirits (whiskey, gin, rum, brandy ) and liqueurs. I have experience using batch and continuous distillation; pot stills , continuous columns and improvised stills. I have a background covering grain, wine, sugarcane etc to glass, running a distilling team, training, distilling software, quality assurance, ISO standards, recipe formulation, fermentation, barreling, blending and supply chain management. Ready to join a distillery looking for a passionate team player. Contact me on : hullec@gmail.com
  8. 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.
  9. Cask Aged Apple Brandy, Double distilled, batch process, aged in used 59 Gal. (225L) Virginia Wine casks. Ranging from 1 year to 3+ years in wood. >36 mo…. $5500/cask 24 mo- 36mo…$4500/cask 12 mo- 24 mo….$4000/cask <12 mo….$3500/cask In bond transfers only. Woodsmillva@gmail.com
  10. Jump in head first - Operating, 4 year old New Jersey craft distillery for sale, asking $450,000. * We're on a month-to-month lease - you can extend that and continue operating or move our operation wherever you want to take it. * We make critically-acclaimed rums, whiskeys (bourbon, rye, and other), and brandy - all from scratch, in-house and with unique flavors and stories that truly stand out in the marketplace. * After paying off debt (included in asking price) the business would be profitable at current scale. * Lots of upside for someone with vision to grow and expand the operation. * Owner selling for personal reasons - more than happy to stay involved indefinitely as a consultant or part-timer. * Partial seller-financing may be available. * Sale includes everything in the distillery and intellectual property: All distilling equipment, brands, recipes, customer lists, wholesale accounts (approx. 30 strong accounts & another 100 occasional accounts), delivery mini-van, tasting room furniture & equipment, and spirits inventory (Approx. 300 proof gallons of rum; 500 proof gallons whiskey; 175 proof gallons of brandy aging in barrels; 1,100 bottles of packaged, ready-to-sell inventory). Happy to start a discussion and ready to move quickly - contact James at njdistillery4sale@gmail.com or call 267-496-7739.
  11. Cooper River Distillers is selling off our inventory of aged spirits in barrels - available to someone with a DSP who can do a transfer in bond. A mix of bourbon, rye, rum, brandy, and experimental whiskeys (see http://CooperRiverDistillers.com for info on our product lines) Currently sitting in bonded storage in Camden, NJ. Would like to liquidate ASAP, so offers and creative ideas are welcome. The brand names and labels that we were marketing these spirits under are also available as part of a sale. All spirits were "hand crafted" the hard way, from scratch in Camden New Jersey, often with New Jersey-sourced raw materials - no sourced spirits here. All have been well-received in the marketplace and consistently garner top-shelf pricing. A full breakdown of what we have can be seen on the second tab of this spreadsheet: https://docs.google.com/spreadsheets/d/1Gt07UUKG8CK40JiIVkgSOBKrg-rjiy6dAk33qbvzudQ/edit?usp=sharing Serious inquiries only - please email james@CooperRiverDistillers.com
  12. I was recently reading a different post from a few years back and hoped to get some info on this. A large batch of pear cider sorta feel into our lap recently (Aprx. 2,000 gal). We planned to take a similar approach to most of our apple brandy runs we have done in the past and do a two run/ strip and finish distillation. The initial pH of the cider when we received it was measured around 3.5. Our stripping runs are tasting great with a decent yield but we have noticed a definite acidity to the distillate itself (pH aprx. 2.9-3) as well as noting a general blueish hue (we have a copper condenser so no surprise there). But due to the high acidity after the stripping runs even, we are thinking of adjusting the pH of the distillate prior to our second/ finishing distillation. Should pH adjustment be happening prior to stripping runs?
  13. Hi there! Are you looking to make your own brandy or make an amazing one of a kind gin using only high quality California grape spirit as your base? Look no further! All our spirit is distilled from quality California wine. Available at $12.50 per proof gallon. Contact Aaron at Asilverstein@spiritechglobal.com or 707-577-7515
  14. I am working on a recipe and I am looking for sources for grape juice either frozen, concentrated, or fresh, grape must, and even pomace (cake) would be considered. I only need them in 5 gallon (or about 50lbs) at a time at the moment. Thanks Scott
  15. I was informed that in California, distilleries can produce spirit for wineries and if those spirits (brandy and pomace brandy) are produced from the winery's grapes the spirits can be sold by the winery under their tasting license. Does anyone have experience with this? Can you point me to the state laws related to it? One place I distill is a small Oregon brandy distillery, and it would be a lot of fun for us if something similar could get passed in Oregon. I am hopeful that seeing a framework operating someplace else might give us a starting point.
  16. Do Good Distillery is looking to hire a Brewer/Distiller in Modesto, CA. Commercial brewing experience is a huge asset for this job, with distilling experience a definite bonus, but not mandatory. We have a solid training program where new hires gain valuable experience using several different stills, as well as basic inventory tracking and management, as well as production scheduling. A qualified candidate should have an excellent work ethic and interpersonal skills as we value our positive (fun) team environment. We offer competitive pay and benefits. You can learn more about our products and company culture at www.DoGoodDistillery.com Email resume's to Liz@DoGoodDistillery.com
  17. APPLY Summary: The Minden Flour Milling Company building, a National Registered Historic Place, will be converted into a craft distillery named Bently Heritage. The new distillery will be one of the first operating in the state of Nevada since Assembly Bill 153 was passed earlier this year, allowing local distilleries to operate. This puts Bently Heritage in notable company with fellow Silver State artisans as well as landing Minden at the forefront of a burgeoning new industry. Bently Heritage will live up to its name by reintroducing the best traditions of the Old West, while embracing New West values such as sustainability and premium quality. The Assistant Distiller is responsible for assisting in the development the Bently Heritage collection by creating and developing various craft spirits, planning, executing distillation operations, overseeing production, managing inventory, and compliance. Essential Functions and Responsibilities: Run the day-to-day production. Keep the production schedule on line with the orders and distribution schedules. Maintain all equipment owned and/ or operated by the company. Clean and rinse equipment used for the production of spirits. Assist in all aspects of production, including milling grain, mashing, fermenting, and distilling spirits, as well as bottling, labeling and packaging spirits. Conduct lab analysis; cataloging of samples; track compliance data for all distilled spirits produced on site. Filling, weighing, gauging and placement of barrels, as well as labeling barrelheads with serial numbers and other identifying information. Order supplies, material, and equipment relevant to operations of production and within budget. Take, record, monitor and control all inventory per TTB laws and regulations. Provide a production inventory by the 10th of each month to be used for submission of monthly tax reports to the TTB. Education and/or Experience: Required to be at least 21 years of age Bachelor's degree, preferably in chemistry or a related field 1-3 years professional brewing experience; must include operation of brew house Strong mechanical background a plus Proven ability to work with little to no supervision and be able to follow directions. Valid driver’s license with ability to meet company’s insurance requirements What you'll love about working here: You'll be a key player in one of the first distilleries in the State of Nevada. We're a paperless office, so you get your own iPhone and iPad. You'll work on a top of the line computer. We promote coaching, teaching and learning. You'll expand your knowledge quickly in an open environment. Bently Enterprises offers a compensation package that includes: medical, dental, vision, life insurance, short and long term disability, gym membership, 401(k) and competitive salary. To learn more about the Bently family of companies, please visit the Bently Enterprises website. APPLY
  18. Hello everyone, I have two books which have served their purpose. Traditional Distillation: Art and Passion by Hubert G.R. - if you want to know both the approach and attitude of Cognac distillers, this is both a novel read and a good reference. Distilling Fruit Brandy by Josef Pischl - This is a much more technical, straightforward, less "flowery" book by a German experienced in schaps production. He goes into precise detail about sourcing good quality fruit, fine-tuning a dephlegmator, etc. I am selling for $15 each. They will be shipping from an address in Canada and the shipping cost will be calculated when an address is provided. It is worth mentioning, that the Canadian dollar is currently 80% of the USD. Please DM if interested!
  19. I have a question about labeling regarding pomace brandy that may have come up for some of your before. I understand that if you're aging it for less than 2 years, that a statement of age is required on the label. But if it isn't aged at all, would it simply be considered a grappa instead, and not require any statement of age? I want to label our bottle as a pomace or marc brandy, not a grappa. The guidance is somewhat vague to my reading. What is the appropriate labeling on an unaged pomace brandy?
  20. has anybody came across an armagnac still being produced? Anyone have experience using one?
  21. 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
  22. 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?
  23. 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.
  24. 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
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