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Found 41 results

  1. Arnold Holstein 600 litre still with whiskey column and 21 plate rectification column. Highest quality copper kettle and stainless steel tanks. You can make any spirit you want with this setup. 1200 litre reaction tank, 3 - 1200 litre fermenters, blending tank, 3 storage tanks, coolant system, boiler, bottle filler, 30 bottle sanitizer, all pumps, hoses, fittings filtration, everything required to produce and bottle any spirit. Still and tanks have mixers. This system currently produces gold medal spirits and is currently in operation. Propane forklift as well. This is a turnkey operation. Everything will be crated, palletized, loaded into a container and can be shipped globally. Selling due to health reasons. $370,000. We are not interested in parting out the equipment or a broker. Serious buyers only. More at: distilleryforsale dot ca Current wait time for a system of this quality is about two years!
  2. After forever, we are finally in production! I have 2 batches of sugar wash 'shine' (basically Rum) started. One was started on 2/25 and one was started on 3/1. Batch #1 didn't take off correctly from the start. Lesson learned about nutrients and pH... After I amended it, it finally started to pick up a little bit but has been sluggish at best. Batch #2 I doubled in size, and also juiced up with nutrients AND a much better yeast starter. It's 3/7 now and neither one is done with their ferment, they're just over half way. Unfortunately we were really planning to open this weekend but these sluggish washes are taking their sweet old time. Some specs: Batch 1 - 200 lbs sugar 100 gallons water 72g of Lavlin EC-1118 to start 250g of DAP added to the wash prior to pitching. Starting SG = 1.09 The temp has been held steady around 80 degrees. We ended up putting circulating pumps in both batches to help keep them getting oxygen. #1 fizzled so on 2/28 I added 250g Red Star Dady and some calcium carbonate to correct the pH. It picked up from there and has been making ok progress but nothing special. Batch #2 I refined my recipe a bit 350 lbs sugar 170 gallons water (to make 200 gallon batch) 5 lbs yeast nutrient blend 500 g red star dady started on a DME/nutrient blend. Starting SG = 1.08 Batch #2 is already down to 1.03, where as batch #1 is at 1.04 as of today. They've dropped about .01 SG each day at a pretty steady rate. So the question is... is this a normal ferment rate? I feel like it should be going faster . I understand sugar washes can be tricky, but we're not quite ready to go all grain yet with our equipment. Unfortunately, I already broke my pH meter, and the replacement won't be here another day or two so I can't tell if they've crashed or not. THey were both around 4.8 the last time I was able to check. Should I expect them to make it to 1.0 without adding more nutrients? They're both still fizzing away like a lazy river (when the pump isn't on). I do live in NW PA, so the place is on the cool side, but we've kept heat on the fermenters. They've both been on pump cycles to keep things rolling which definitely seemed to help. I started with the Lavlin because I hoped it would perform better at the lower temps. I switched to the dady because I knew it would be a workhorse once I was in a pinch. And finally... how big of a no no would it be to just run the damn stuff if it gets down to 1.02 or so for this round. My brain is fried. Any insights would be welcome. Thanks!
  3. 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
  4. We're using 2" Glidetech Butyl hoses for transferring mash/wash and over time they've become stained from the molasses washes. We use 100% molasses for our rum, and the same type of "film" or "dirt" that is left behind in the fermentation tanks is what seems to be in the hoses as well. We are able to easily clean the fermentation tanks with PBW and a brush ... but not so much the hoses. Anybody have any suggestions as to what chemicals or "pipe cleaner" of sorts that we could run through the hoses to scrub them a bit? Thanks in advance.
  5. Seeking a Head Distiller with a Growing Spirits Company in the Mid-Atlantic. JOB DETAILS Responsible for the entire distilling and quality control process, therefore should be well versed in scheduling distilling and fermentation, aging and packaging operations. Job Responsibilities: Milling – corn, rye, barley, wheat and ensuring proper grind size for each recipe/from batch to batch. Mashing - maintaining consistency & implementing changes in controllable way Distilling – stripping and rectification. Must know how to run a column and a pot still Tasting – making cuts (quality analysis - appearance, smell, taste) Proofing – for record keeping, bottling and barreling Bottling - setup, fill level control, supervision and inventory or finished goods Blending - measuring ingredients and mixing. Blending more than one straight whiskey Record keeping – daily, weekly, monthly; inventory - packaged & raw materials; TTB Reporting Cleaning and sanitizing - all equipment. Avoid contaminates and unwanted bacteria Maintenance of the equipment Manage raw ingredients inventories, schedule deliveries, and forecast production needs. Manage and develop procedures for operations and quality control Manage and monitor all operational needs; materials and staffing. Manage productivity of operations Ensure consistent quality and taste profiles for each product Enjoy engaging with the public at events. Job Requirements: Entrepreneurial spirit. B.A. degree, preferably in chemistry or a related field 3-5 years’ experience as a qualified Master Distiller or Master Blender Experience in creating various spirits, including: rye whiskey, bourbon, rum and gin. Strong relationship management skills. Strong financial and analytical skills; keen business acumen. Proficient in Excel Strong mechanical background Familiar with fermentation (brewing background would be ideal) To easily apply, email resume to amanda@forcebrands.com
  6. 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.
  7. 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
  8. 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.
  9. 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.
  10. 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!
  11. 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?
  12. 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
  13. 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
  14. 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
  15. 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!
  16. 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>
  17. 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?
  18. 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
  19. 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
  20. 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
  21. Are there any good resources out there to learn the mashing, fermenting, and distilling processes for Rhum Agricole? Cheers
  22. 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?
  23. 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)
  24. 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?
  25. 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?