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Found 68 results

  1. Hey guys, Any advice on getting < 190 on a 15 plate reflux still? It's been such a pain for me, but I would like any tips on making it a bit easier to achieve. I normally add about 315-330 gallons at around 125-135 proof, heat ups are about 2.5-3 hours, all plates active and bubbling, easy to pull 188, that last few points though are a pain, any advice?
  2. 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!
  3. Seeking a Head Distiller for New Spirits Company in New York State Adirondacks. JOB DETAILS This is a multi million dollar buildout so overachievers beware. New distillery seeking a head distiller to be responsible for the full distilling and quality control process. Should be well versed in new product development, scheduling distilling and fermentation, aging and packaging operations. Open to both seasoned professional and someone ready to take the next step up. This is an opportunity to help create the finest of world class spirits in a unique experience in a naturally beautiful destination being built in upstate New York. Job responsibilities include: Milling, Mashing, Distilling, Tasting, Proofing, Bottling, Blending Day-to-Day operation and management of distillery and its employees Management of raw ingredient inventories, ordering, and quality Record keeping Barreling and barrel aging management Packaging Quality control Creation of new products Equipment and systems maintenance Requirements: • Entrepreneurial spirit. • B.A. degree, preferably in chemistry or a related field. • Brewing and distilling MSc Certificate. • 5-15 years experience. • Experience in creating various spirits, including: bourbon, vodka, gin, and tequila. • Strong relationship management skills. • Business-minded, with strong financial and analytical skills. We are looking to hire someone in advance to be part of the design - particlarly the work flow, development, and coordination of all pre-opening activities. While the current ownership is solidified, a small partnership role may be considered with the right candidate. The site plan is approved and the initial design from a world renowned architecture firm is underway.
  4. Trident Still for Sale $18,000 100 gallon Trident Pot still for sale. Used for neutral spirit or whiskey depending upon setup. 2 meter column with structured stainless steel and copper packing. Primary and secondary condensers with automatic cooling. Includes heads and main product collection tank with vacuum pump for vacuum distillation. Pressure gauge and relief valves on pot. Currently uses three 5.5kw electric heating elements but can swap them out for steam coil or direct steam injection using tri-clamp fittings. Located in Westchester County NY.
  5. Anyone have any idea what to do with a large amount of Fusel oils that have been rectified already, and how to dispose of them the best way. Please don't say dump it. Cant dump about 2 years worth of it on the ground!!!. Not really looking forward to having the great government hammer us with a HAZ Waste every year. Thanks
  6. My family is getting into the spirits industry and i have been tasked specifically with vodka production. Im new to the spirits industry but i do have a degree in chemistry which i assume could benefit me in this industry and im sure will help me to understand some of the lingo that is used by you fellow alcohol connoisseurs. Now lets get to why I've started this thread. I've been doing research and what i have found is that the type of still needed and the type of starch source used is very important. Can anyone tell me the best type of still to be used to produce premium grade vodka and if its a column still, how many plates does it need to have? Grey Goose advertise that they distill there spirit 5 times; do they have a big column still with enough plates to only have to run it once to achieve the 5 distillations? Grey Goose uses winter wheat for there source of starch, is that the best to use? I know you can use potatoes, grapes and all sorts of other things. i was just wondering what the best to use is. If you have to actually re run each run then do you cut the heads and tails before pouring back into the still? last thing i couldn't understand was how a continuous running fermenter works? Again, Grey goose can have a batch ready every 30 ours with their fermenter system.
  7. 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
  8. Craft Distillery based in Upstate New York is looking to help existing and start up distilled spirit companies grow their operations without making capital investments. What We Offer: Full time award winning craft distiller who can help you create or re-create existing recipes. Production utilizing our high volume Mash Tun available starting in March 2017! State of the art German "CARL" Stills. Packaging sourcing team in house that can handle all aspects of purchasing. Storage space available. Year round production. Low minimums. - One Pallet. One on one attention and communication. Come distill with us if you would like! If interested please contact distillery@1911established.com
  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. Complete Turnkey Distillery/Winery for sale. Owner retiring after 20 years! Located in SoCal all Licenses, DSP, BW and CA type 2, 4 and new type 74. Jacob Carl 150L Still, Barrels, all equipment, Case Goods, COLA's. Distributors in SF, SD and Central Cal. Have sold over 32,000 cases of Wine and Spirits. Won more than 50 Gold and Best of Class Awards No Vineyard . Located in Leased Building outside LA. Asking $275,000 or best offer. Serious Only please 909 548 -1926 Jim
  12. Brandywine Branch Distillers in Eastern PA now offers an affordable and comprehensive option for people who require contract bottling or who are interested in starting their own small brands. Vodka is the initial focus but other spirits are available. Consultation is also available on all levels of compliance, marketing and industry specific details from experienced (30 + years) industry experts with proven track records. Let us help you move into the complicated liquor industry with a minimum of stress, a maximum amount of knowledge and a product line you can be proud to offer. Prticing and production options are flexible and crafted to meet your needs. ***This is also a great service for those starting up a complete distillery who need a front line cash producing product in advance of their distillery completion/production start. Contact Riannon Walsh: 610.986.6511 This site will not be checked for replies so if you are interested, please call or email riannon@ginrevival.com
  13. 1000L still with glass column,10 bubble caps plates. It has diff product condenser to make sure you make diff spirit without affecting the flavor. It will go to Louisville,the home of Bourbon. Contact me for more details about it. Penny/sales manager daey010@dayuwz.com Skype: pennyhe211 FB: pennyj2011@msn.cn
  14. 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>
  15. We're close to pulling the trigger on our first equipment. We will be using GNS and run it through a 300L still and into a six inch bubble plate column. For 300L, we know that a 4 inch column would be way too small. We hope that 6 inch bubble plate would suffice but would love your expert opinion. Thanks friends!
  16. Looking to buy used equipment for a small start up. (not from China) 55 to 100 Gallon copper pot still to make Vodka. 55 Gallon still to make Gin. 3 fully jacketed ferment/mash tanks. 1 Two roller grain mill.
  17. 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
  18. For those of you making vodka, what filtering steps are you taking? Are you using a filter like this? https://www.dudadiesel.com/choose_item.php?id=cfv32 Using coconut carbon? Charcoal? Are you letting the carbon sit in the spirit for a lengthy time or are you just running it through a filter like this? Finally, are you proofing to get the ABV down before filtering or are you filtering at a high proof? Learning a lot from everyone as we plan our business. Thank you for everything friends!
  19. We are a niche oriented Vodka brand, located in Europe. We are working on US expansion and would be interested in finding a partner who is already familiar with US market. We target the very high end of Vodka market with our current collection and are among the most exclusive. We are also working on more mass market collection as well which we would be interested in distributing nation wide. If there is someone interested in learning more, please contact send me a message and I’ll be happy to discuss further. Thank you!
  20. Hello guys and girls, I was wondering how you seperate your wheat grains after mashing from your wort? We tried a sieve plate but it kept cloging up and was dead slow. Tried replacing half the malted wheat with malted barley but that wasn't giving us the flavour profile we were looking for. Tried rice hulls but they are quiet expensive over here. Any good ideas exept a liquid solid seperator? Cheers!
  21. As we continue to develop our vodka product, we will infuse vodka before the bottling process. Does anyone have a recommendation on a small filling machine (750ml) that will allow small pulp pieces to pass through (and not clog) the filling machine? We don't want to filter out all of the pulp as the finished product takes on an even smoother flavor. We're talking orange juice pulp, but chunks. Thanks friends for any suggestions! Have a great week!
  22. Can good brandy be made from bad wine? I am a nu-bee small producer that started out as a winery. Over the years I accumulated over two hundred barrels of flawed wines that were not fit to be bottled. I ignored these barrels of bad wine for several years. When it came time to move my facility, I opened some of the barrels. I was amazed that the wine (although badly oxidized) was not vinegar.Now licensed as a DSP , I have been using this badly oxidized wine to make neutral grape spirit (190 proof) and some amazing Vodka. Needless to say, the head and tail cuts are quite large but I can produce extremely clean hearts. The Vodka requires an additional pass through the plated column but emerges super smooth with just enough wine character to be very pleasing. I start by using a 26 gal. compound still (4" SS column with copper packing and a reflux condenser) as a stripper. The low wines produced are not appetizing . Then I re distill using a 26 gal. 4" ten plate copper reflux column. The heart cut from this spirit run is flavorful in its own way, but it doesn't speak "BRANDY" to me. My question is, can oxidized wines make a decent barrel aged brandy? When I am sampling the collection jars, the rejects smell and taste of paint thinner, nail polish, etc.. The heart tastes and smells wonderful but seems "too clean" to make an interesting brandy. I don't want to waste a lot of time putting neutral spirit into barrels if all I am going to get is barrel extract. Your experiences would be greatly appreciated.
  23. I'm looking to filter vodka through multiple filters before adding flavors but need guidance on what type of pump I need. I'm going from a 53 gallon barrel to a pump and then through multiple filters before being dumped into another barrel. I will be a small operation so it does not have to be super strong but need something to get the product through the filters. My main concern is sanitation since the alcohol will physically go through the pump. Do I need a special food grade pump or something? Will any pump from a hardware store do? Suggestions? Brands? Thanks guys!
  24. Hi, I am looking to create my own vodka brand. I am thinking of labelizing one existing vodka. The price has to be good and small minimums. It will mainly be for clubs Please contact me Thanks
  25. Hi, I am looking to create my own vodka brand. I am thinking of labelizing one existing vodka. The price has to be good and small minimums. It will mainly be for nightclubs Please contact me Thanks