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Found 3 results

  1. Continuing to work on my distillery plans. I'm 3 weeks away from signing a lease and still have some unanswered questions. FYI, I'm going to be making rum (sugar, molasses) and whiskey from malt extract, i.e....no grains and no mashing. Question: are floor drains actually "required" by the FDA? I know many highly recommend floor drains, but I'm trying to set this up as clean of a facility as possible, and would rather not have floor drains that would a) harbor a place that could produce TCA, and b) cost a lot of money to install into a facility that I will be leasing. That being said, the Current Good Manufacturing Practices state the following: Section 117.20(3) Adequately draining areas that may contribute contamination to food by seepage, foot-borne filth, or providing a breeding place for pests. Section 117.34(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor. So, does anyone know if they are really required, or just a really good idea? Cheers, VB
  2. I am looking for tri-clamp fittings that can be used to attach fittings to the side and bottom of a wood open fermenter. Picture attached. Anyone know where to find some? Thanks!
  3. Curious here, what is the proper way to evacuate a still - post distillation? To my understanding, we are supposed to capture all distillate, but some stills requiring the manway or a pressure release to be drained releasing what could be potentially hazardous vapors right? I don't think I've heard anyone talk about this and haven't came across it anywhere. Also, are people actually checking and recording each batch to verify that their waste distillates are actually below 10%?