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Found 38 results

  1. Everything was going normal as in the past two years of making rum and then BAM! Two days ago I noticed a couple of small dime size spots and today there is a full blown something going on??? Any ideas? Ty Dave
  2. Question for everyone using molasses for rum: What are you finding your ending gravity reading to be? For some background, our SG is 1.065 and we're finding that ours has been stalling around 1.020. I know molasses has some unfermentables in it ... but that seems like an awful lot of unfermentables. Before we pitch the yeast, we're adding a little less than a gram of DAP per gallon of wash. Right now we're using 100% molasses, but we may start experimenting with backing down the molasses % and using granulated sugar to make up the difference. I'm open to any and all comments and suggestions. Thanks.
  3. Double boiler system is always a preference for some customers who try to get some unique spirit. Contact me for more details if you are interested in it. Penny/sales manager Email: daey010@dayuwz.com Skype: pennyhe211 Facebook: pennyj2011@msn.cn Cell:+86-18966261388
  4. 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.
  5. We are an established profitable distillery FOR SALE in California. We have nine brands distributed in CA and NV, including 3 types of Whiskey, 3 types of Vodka, Gin, light Rum, and dark Rum. Included in the sale are all licensing, equipment, and inventory. We have been operating with significant yearly growth for seven years. Asking $500,000. Private message me for a detailed sales brochure. Thank you.
  6. Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  7. Has anyone added juice or brewed coffee into their spirit as a natural flavoring? We are tossing some ideas to collaborate with local craft people, but my biggest concern is the oxidation of the additives. Does the alcohol basically suspend and preserve the juice/coffee/oil,sweet substance, or have you found there is quick degradation of quality?
  8. 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
  9. I realize the industry standard is to flush the effluent down the drain - with exception to those that make biogas from it. Any other uses for it? Anyone know the nutrient content of rum effluent? I realize there will be massive differences between a blackstrap wash all the way to an agricole or panela wash. thanks, NAB
  10. I have a variety of used 10 gallon barrels manufactured by the Barrel Mill in Avon, MN. They are located at Great Northern Distilling in Plover, WI. Here's what I have: 15 - ten gallon Rye Whiskey Barrels. Aged for a year, still lots of life left in them. $90 ea 15 - ten gallon Bourbon Barrels. Aged for a year, still lots of life left in them. $90 ea 7 - ten gallon Rum Barrels. Ex Bourbon, used 1 additional time for Rum. Probably best for a finishing barrel given the two extractions. $70 ea Brian Cummins brian@gndwi.com 715-544-6551
  11. Hey everyone, I've been reading and browsing, and can't seem to find any definitive guide on DAP use. We have experimented, but each time it seems we add way too little DAP (maybe out of fear of killing the yeast with too much). Does anyone have a happy medium of DAP to add that seems to kick off fermentation? Be it a pound per x amount of gallons/liters/or brix With both our blackstrap molasses and raw sugar ferments we start off around 17-19 brix, and the ferments can take upwards of 11-15 days. Thanks for any help!
  12. Hello there. What we have here is a Figgins Reciprocating Still. 2000 Liter system capable of making 0.5 L of 160 proof Alcohol per minute. A lot of modifications from the original state. We added custom Stainless Steel heating elements. We also added mixers to keep the wort moving during heating up. I added two extra plates on top to make 190 proof for Vodka. The control panel is an excellent piece of hardware and essential for an electrical still like this. The still operates on 208v 3 phase. You'll need at least a 150 Amp supply. If you only have 100 amps ( like I did in the old days ) you can operate the still on one kettle. I have won two awards for the Single Malt made in this still. One from ADI and one from SIS. Its an excellent still and a decent size to get your DSP and distillery going. You get all you see in the pictures. All you will need to work this still is the power / water / and air for the mixers ( if your mash has suspended grain in it ). If your rum man...you probably wont need the mixers. We've switch to steam, and need the space for a bottling machine. It's a great still. It comes with all the stainless brackets etc..you see in the photos. $35,000. Located in Charlotte NC>
  13. I apologize in advance if this is a question I should have figured out the answer to by now. It's also probably a question best asked of a TTB agent, but I thought I would toss it here to see if anyone knew. I'm still in the planning stages, working on a distillery that would produce rum. Dunder is going to be a key ingredient to the flavor I'm looking for, but all of my research is telling me that it will take a while to get a good dunder pit going. I'm considering ways to get that in process while buildout, still delivery, etc. is happening. The key would seem to be that you want the dunder to have no alcohol left in it, lest you impede the growth of all of the fun bacteria. So... 1) Mix up a batch of molasses water, add yeast, boil the alcohol out, and let the bacteria take over. Can I do that without a DSP, if I don't intend to sell the alcohol? Alcohol is a byproduct of plenty of production processes, just not in that volume. 2) Mix up the molasses, leave it uncovered for a few days, maybe outside. Boil it to sterilize it again, then let the bacteria take over. Anyone have any experience with this?
  14. Looking for a part time internship in the Chicago area to build my experience with distilling. Would consider a full time position for the right opportunity. About me Currently have an office job in the loop, but would like to get a foot in the door of the craft distilling industry. I've been fermenting my whole life: Started making apple wine when I was 16, beer at 18, and have been studying distilling throughout my 20's (now 28). I was a summer intern at Stone Cellar Brewpub in Appleton, WI where I helped with all aspects of the brewing process (mash in, wort transfer, boil, hops, bottling, cleaning, keg deliveries, etc). I have a solid understanding of the distilling process from raw materials to the bottle and have read everything I've been able to get my hands on including the Alcohol Textbook 4th edition. I would like is an opportunity to fill in the gaps of my knowledge about distilling and be part of this great new industry. I'm clean cut, hard working, and physically fit. I would love to talk to you about any available opportunity you have. Please feel free to connect with me by email or linkedin: -David dbrygger@gmail.com https://www.linkedin.com/in/davidkbrygger
  15. I have a brand new 235gallon oil bath still for sale. This is 100% ready to go to work! rum, whiskey, vodka, gin......Brand new!!!! Never used! * 20 plate vodka column * bypass at the 5th plate for rum, whiskey, whatever * full digital control panel * mobil therm 43 heating oil * gin basket * engine turn skirt * fully insulated Asking $26,000 Pictures upon request. 515-559-4879 Joseph Dehner Joseph@dehnerdistillery.com
  16. I'm looking for a recommendation on a pot still and rectifying column small enough that I can perform R&D, but that is scalable to production size while maintaining (roughly) the same flavor profiles. Product: relatively high ester rum Variables: type of molasses, fermentation time/temperature, yeast strain, etc. Budget: $3-5k
  17. Are there any good resources out there to learn the mashing, fermenting, and distilling processes for Rhum Agricole? Cheers
  18. Has anyone added juice or brewed coffee into their spirit as a natural flavoring? We are tossing some ideas to collaborate with local craft people, but my biggest concern is the oxidation of the additives. Does the alcohol basically suspend and preserve the juice/coffee/oil,sweet substance, or have you found there is quick degradation of quality?
  19. So I would love to make an agricole style rhum, but know that cane juice is basically only stable for a few hours, with all the agricole producers essentially situated on cane plantations. That being said I feel like I have heard of frozen cane juice, and was wondering if anyone knew if it was viable to get a shipment of cane juice essentially flash frozen at the source, which could then be quickly melted down and pitched for a fermentation? On a similar vein, is it possible to get a shipment of cane itself and press it in house for the juice? (Though that sounds like more trouble then it's worth)
  20. Does anyone here have a specific yeast they use/suggest that stands out in creating the flavor profile of a classic grassy agricole or cachaca?
  21. Similar to my post on cane juice, I am seeking a sugar source for rum fermentation as un-refined as possible. The least heat treatment, least separation, etc etc. There's the obvious thread about panela in the forum, but what about other cultural un-refined sugars? Muscovado, Sucanat, Rapadura, Demerara, and Turbinado come to mind. Does anyone (either on the sugar side or distilling side) have experience with these and Panela? How do they differ? Extending from that, I know sugar daddy is big here for panela, does he or anyone else stock Sucanat and Muscovado?
  22. Pirate’s Key Distillery and Brewpub is searching for the right operating partner to help open an exciting, new venture. We will be a primarily a craft rum distillery and locals favorite brewpub in a tropical, island environment. Sales & Marketing will be focused on a fun and entertaining atmosphere based on popularity of island culture and pirate folklore. The ideal candidate will have the follow qualifications: - Be an investing partner with part ownership - 3-5 years minimum of craft beverage experience - Positive, energetic attitude willing to work hard and play hard - Have a clean background - Be able to run all operations of a distillery, brewery, pub and retail shop - Willingness and preference to move to a tropical island - Self starter - Great communication skills - High level of responsibility - Be willing to travel when necessary - Love to experiment, tinker and create - Be computer literate and social media savvy - Strong desire to have their dream career of living in the islands making beer and rum (or to grow up and be a pirate…) Those interested can personal message me or email me: chucknowicki@yahoo.com. Business plan, location and other information will be made available after signing a non-disclosure agreement. I will be in San Diego for the conference in April. I'd be happy to meet with interested parties who are also attending. Cheers! ~Freshie
  23. 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
  24. 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.
  25. For sale: 235 gallon OIL BATH still This unit is complete. It comes all ready to go with flow meters, oil (mobil them 43), electrical control panel, parrot, condenser, engine turn skirt, and insulated,...... EVERYTHING!!! This unit is ready to ship right now!! This unit is about 14' 6" tall, this unit has an 8" column with 20 plates for vodka, or the bypass valve at the 5 plate for rum or whiskey. This unit has a gin basket above the condenser (not shown). asking 34K , We will deliver and setup and install for an additional fee. questions? Please call or contact me at 515-559-4879 joseph@dehnerdistillery.com