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Hey Guys i need your feedback from the experienced distiller on the layout of out future distillery, let me know what you think and i take all comments in consideration to avoid possible future mistakes.Here's the video of my virtual tour of our distillery. Here is a video of the virtual tour and explanation a i go thru it. virtual tour layout.avi
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Hi!, AM trying to figure out floor space in a potential building and in the garage is 38' x 50' x 17,9 high , two garage doors 12' witch is on the right on the plan left section is tasting room and office etc . Is it possible to have 300 gallon still for gin and a 600 gallon still & rectification column 20 plates in that floor space for vodka and whisky? is it too much? what size do i need the fermenters to be and mash plus a stripping still size so it doesn't bottleneck for 4-5 days a week production? After that we need a space for empty and full bottle palets, bottling section and storage tanks, storage space grain & barrels. Am i losing my time with this place? The plan is to get 60 000 x 750ML bottles a year at it maximum potential. Thank you for your feedback if am missing things or else let me know!
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Hi Jake Norris here, I am available for consulting on your distillery project. I specialize in whiskey, but can help with distillery design, equipment selection, process flow, recipe development, marketing and most things distillery related. Please drop me an email and introduce yourself. DistillerJakeNorris@gmail.com Jake
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Any suggestions on where I begin? I am a new investor to the Craft Distillery business and I need help. Any suggestions on where I start. This is something that just happened and I usually know everything there is to know about my investments prior to investing. HA. Any tips on still selection, construction, vendors and suppliers will be greatly appreciated. Thank you in advance.
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Hi all, great forum, so much good advice on everything! One thing I've been looking for but have only found bits and pieces scattered throughout the forums is complete system (grain receptacles -> hot water tanks -> mash tun -> fermenter -> still -> spirit receiving -> barrel) sizing advice. I know there are an infinite number of ways to do the same thing so let me try to make this question as specific as possible. Starting with a 1000L (aprox 250gal) pot still and working our way backward what size fermenters, mash tun, hot water tank, grain storage would you all recommend? I've heard various things such as a bigger mash tun and fermenters i.e. 2000Lish then doing 2 runs from one fermenter... thoughts? Or should things be sized 1:1 i.e. all 1000Lish... thoughts? are more smaller sized fermenters advantageous to fewer larger feremters, i know cost between 2000L and 1000L is usually much better than 2x 1000L... Then, starting at the same 1000L pot still and working our way forward, what size and qty. spirits receivers for stripping run? cuts? do you barrel straight from these receivers? Assuming barreling to 30gal barrels. Looking for advice from all your infinite years of wisdom, if you had to do it all over again, what is your IDEAL process flow?!
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I need help on calculating the surface area required for copper internal heating pipes in a 3000ltr / 800 gallon wash still design I'm working on. The pot size will be <>2000mm/1200mm - 79"/47". I'm thinking circulating thermal oil instead of steam as the easiest option for heating the still. My understanding is thermal oil runs at about 300C / 572F, with the oil being pumped through an open system (zero pressure) via a header tank. The heating side will be gas fired. Agitation will be part of the design equation, any thoughts welcome.
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There is a distiller position opening at an upstate/central New York distillery. We would like to field applicants as quickly as possible. Ideal candidates live in the region, would be willing to make a quick move if need be, and are passionate about the distilling industry and small business operations. On the job training will be provided. If interested in learning more, please email: distillersapplyhere@gmail.com or call: (941) 855-0526
