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Showing results for tags 'process'.
Found 9 results
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Inside the production area containing fermentation tanks, 1000L still and 2000L still is a set of stairs downstairs to the boiler room/bathroom/storage area (steel door separation at bottom of stairs). An engineer was concerned about the settling of CO2 in the bottom of the stairwell. The stairwell is on an outside wall. Best way to manage this? My intention was to put a CO2 sensor in that area.
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There's a bit of re-working due to space limitations in our distillery and our mill is being relocated off-site. The plan is to hand load milled grain bags (50 lb sacks) into the mash tun. Yes, up the ladder and into the top of the 15 bbl tank. In the existing on-site mill room, which is being de-constructed, there is an exhaust fan which could be re-positioned about 4 feet. Thoughts on hand loading grain other, than that's a lot of physical work? I'm concerned about the sparking and approval.
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So, we have stills (700 Gallon Stripping/300 Gallon Hybrid Pot Still), a boiler, fermentation tanks, a diaphragm pump, a small bottling line and an RO system. But really, that’s all we have at this point. We’re going to be primarily focused on whiskey production. I’m a very recent (about a month) crossover from the brewing world and have set up quite a few breweries in the past, but this isn’t very similar in my experience thus far. I could literally set up a brewery in no time, but I feel like I’m struggling here a bit with the task of identifying everything we need. If anyone has any time, I would greatly appreciate any feedback you’re willing to provide on the following list of things that I believe we still need. Here goes – · Air Compressor/Air Dryer/Filters. · Collection/Holding tanks -Low wines, Hearts, Tails, Blending? · Floor Scale (?). · Hoses (Distillery specific?). · Barrels. · Barrel Racking equipment. · Assorted Clamps, Gaskets, Valves, etc. · Thermometers (glass/digital). · Hydrometer/Alcometers. · Filtration system – Depth or Cartridge or both? · Flowmeters(?). · Cold Liquor Tank/ Chiller(?) (Unsure if Midwest city water is cool enough year-round). · Ethanol Detectors(s). · Forklift/Pallet Jack · Distillery Software. That’s where I’m currently at with this list. What did I miss? What don’t I need? I’ve generated this list by reading hours and years’ worth of this forum, independent research and insight from the very few folks I know in the industry. I’ve done my best to do my homework before asking for your collective assistance, so hopefully this doesn’t come across as a request to be “baby birded” the info. Thanks again.
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Hey Everyone, I recently started Good Spirits Consulting LLC in order to help distilleries nationwide. Specializing in just about anything under a distillery's roof, we're eager to help. Check out our website for more info (web address below). Get in touch with us and tell us how we can help. Cheers! Jordan Stielow www.GoodSpirits.rocks
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Saving water is critical in my neck of the wood-less woods. Of course we also want to design-in efficiency for time and energy use heating and cooling water. So, need some help/advice for the following: Considering using a tankless water heater pulling from a source tank of pre-filtered, pre-conditioned water to pre-heat mash water to 110 to 120 degrees. This then saves steam boiler time to heat to mashing temps. Considering a return tank to store heated condenser water. This heated water can be used for the CIP process, with the remainder cooled down overnight to return to the cold water tank that is the source water for chilling kept at chilled temp by the glycol chiller. So I am talking about three water tanks... one for the chilled water, one for the hot water return from the condenser and one for the pre-filtered conditioned water going to the tankless water heater for the mash water. The chilled water tank I am considering is poly - double-walled / insulated. I am thinking that the other two tanks need to be stainless because of the heat of the return water, and opportunity for plastic notes in the filtered/conditioned water. Interested in any comments, advice related to this. Thanks!
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I am selling a used "Shell and tube condenser" instant hot water heater manufactured by Jet-Vac. This hot water heater is steam powered off your boiler and allows you to make unlimited amounts of hot water up to 211 degrees at up 30GPM. It is big, about 6~7 feet tall and all stainless. Built in 1994 the nameplate says it is rated to 30 GPM. It was included with my boiler when I bought it (15hp Fulton) but I don't need it. I've seen it in operation but have not used it myself. The outside insulation jacket is cracked and split in a couple of places from moving it around. Included are the NTP flanges to hook into a system as well as a custom built stand. In the pic you can see me standing next to the heater (the heater is about 6 ft tall) and the custom made steel stand is next to it. Its rated up to 75psi and the original owner had it running at 60psi, lower pressures will yield lower hot water flow rates. A pressure regulator, relief valve and tempering valve are NOT included. You must use a tempering/mixing valve after the heater to get the exact water temp you need. See attached pics for more info. Asking $2000 as I just don't need it. Shipping not included and it will need to crated. For more Contact Kevin at 603-512-0455. Located in Seabrook, NH
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We were discussing a hypothetical situation today and I thought I would throw it out here to get everybody else's thoughts. We were wondering if a situation arose in which you purchased a finished product through a domestic company that originated in a foreign country, would it fall into column C or D of part IV on the production report? For example: Lets say a distillery was going out of business. They had imported some Russian vodka to sell and you wanted to purchase their remaining stock to sell it. I a wondering how this transaction would need to look in the eyes of the TTB. Is column B only for products that you have imported, or for any finished product that was imported? Is there another scenario in which you could purchase a finished foreign product from a domestic supplier for resale? Thanks, Chris 3030 www.threethousandthirty.com
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I looked for this topic but didn't find exactly what I was looking for- wondering if anyone has any experience. What we're trying to do: Get away from pre cooked corn flakes and use standard corn instead. We have a mash tun that is double jacketed so it can cook it. Equipment- 15 barrel mash ton with with false bottom and extra large heating jacket, 15 barrel fermenters, 200 gallon still with steam coils (so we can't distill on the grain) If we want to cook corn in the mash tun (it's 20% the cost of pre cooked corn), what can we do to cook the corn so it will still lauter? Rice hulls yes, but is uncooked corn milled smaller than the pre cooked corn? Can we request the grain size to be large enough that we'll still get extraction and still be able to lauder the mash? any recommendations on this? We plan on adding a 600 gallon jacketed stripping still in the future, but I'd like to start laying down some more bourbon until that day comes. I'd rather hear from people who've gone down this road and learned from the mistakes of a stuck mash. Thanks All! Chris Camp 1805 Distillery Hood River, OR -
Brand Kreyer Item Description Glycol Chiller/Heater 4.4 Ton Model Number MCK110 This unit was acquired new one year ago and was never used. Asking $11,000. ($14,480 MSRP). Description: · Stainless steel, on casters · Compressor 6 kW, heater 3 kW; pump 1.44 kW · Digital thermostat controller for target temperature · Refrigerant R410A · Liquid tank: 110 L capacity; with level control sensor · Empty weight of chiller: 200 kg · Dimensions: 715 x 715 x 1375 mm · With two glycol hoses to connect to an external heat exchange surface / mobile alcohol tanks Extended Description Kreyer, #1 worldwide in temperature control of wine, has been building their line of MCK chillers since the 1970's. Featuring German engineering and quality these units are built to last. And with sizes available from 4 up to 20 tons and beyond, Kreyer has a chiller for every size winery. Every MCK unit offers both cooling and heating! Just imagine the flexibility: · Cool must down for a cold soak · Heat must back up to pitch yeast and start fermentation · Maintain fermentation temperatures in any environment · Heat up your wine to accelerate ML completion · Keep your wine at a constant temperature during storage · Cold stabilize your white wines quickly Kreyer systems are known for quality. With multiple installations in the USA installed and working perfectly since the 1980's Kreyer has a reputation for long lasting equipment. · Stainless Steel housing · Evaporator coils made from stainless steel · Uses environmentally friendly R407 refrigerant (R22 is already banned in Europe) · Integrated electric heater · Machines can cool glycol from -10C/14F to 42C/107F · High quality Grundfos recirculation pumps · Built-In pressure switch stops recirculation pump when no glycol is needed in tanks · Water level gauge allows you to know water level · All panels remove for easy access · Stainless crane hooks for easy lifting · Specifically designed for wine and fruit juice applications · 4.4 Tons cooling power · 1.5 Tons of heating power · 220V 3 phase power · 120L/31G Reservoir · Approximately 14 Amps draw · 704 pounds · 81" Tall x 39.5" Wide x 39.5" Deep
