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  2. Ice Machine / Ice Maker?

    Thanks all for the input. Yeah, after doing some research I decided we wanted "gourmet, top-hat" cubes. Found a pretty low (comparatively) priced unit that only does about 60lb/day from Costco, but for the size of my store at this stage, that's like 18 cubes every 30 minutes + storage tray, I think it will do the trick. Reviews for the unit are terrible, but they're all complaining about the noise. Given that the machine will be located in a storage room, I'm not TOO concerned about it, but we'll see how bad it is once its installed (thankfully anything can be returned to Costco, no?)...Also waiting to see how much of a pain it will be to have the ice made "in the back" and have to stage a bin "at the bar" and keep it replenished. My gut tells me I'll end up returning it and spending the extra $800 or so on something in the 2k range...I'll report back with my findings (for anyone else looking to get one down the road). This is the unit I'm trying out and installing this week: https://www.costco.com/Brema®-CB249A-Undercounter-Economy-Ice-Maker-with-3-year-Manufacturers-Warranty.product.100086419.html Cheers, AD
  3. Today
  4. Marchisio tanks

    They work fine and aren't many other options I've found in that same size/price range but to vent for a minute I found them to be very irritating to work with. The flat bottom and outlet located above the floor required a lot of tipping/leaning/dumping to get all the reside out. You can get a tri-clamp racking arm (https://morewinemaking.com/products/15-triclamp-rotating-racking-arm.html?gclid=EAIaIQobChMInfmr9JO-1gIVh2B-Ch1SsAzREAQYAyABEgLIQfD_BwE) which helps but not much. One place I worked had a thin wall tank (I think it was Letina) that had a pitched floor and an outlet flush with the bottom which was much easier to work with, but it was on wheels to accommodate the bottom valve and eventually a wheel wrenched off from the tank while it was full which was nearly a disaster. The floating lids are also deeply annoying for the reasons Wayward mentioned ( and some spirits also have a propensity to eat through the inflatable gasket material).
  5. 3-basin sink AND a separate utility sink (mop sink) are required. The latter can be a floor sink. It appears you have no plans to barrel age any product, at least you have no room in that layout. You aren't expecting to condition the air in that production room using a window AC in the summer, are you? If you are not going to use chilled fermenters, you need to control the room temperature well.
  6. 300 gallon new Still for sale

    Nope, definately not ASD's manufacturer. Makes you wonder why they would make that claim though.
  7. 750ml mason jars with lids

    Just get a one quart jar w/ lid and label it 750ml.
  8. Yesterday
  9. Marchisio tanks

    Hi Curt, We use the Variable Volume floating lid wine style tanks for almost everything in the distillery. I have a few brands: Marchisio and Albrigi are the ones I can recall right now. I collect spirits from the still in a 100L, store 95% in a 500L, hold filtered blending water in a 700L, ferment in 1000L and am currently upgrading to 2150L fermenters. You can order then from any commercial wine supplier with a plethora of options. My smaller (under 200L) tanks come standard with a 1/2 spigot, but every tank over 250L I pay extra for the 1.5" triclamp. I keep them on resin pallets and use a forklift/pallet jack to move them around. As a DIY solution you can purchase a 1/2"NPT to 1.5" triclamp adapter and switch out the spigots for TC, but the flows won't be as good as with a true 1.5"TC A 2150L tank with triclamp and sampling vavle runs about $3000CAD, a far cry from the $6500CAD solid lid tanks (but has no cooling jacket) Downsides: No temp controll The lids have to checked every day or two to make sure the pump/bladder is still inflated if a lid falls down ti can be a pain to fish it out If you float the lid on the spirits (which I don't do) you risk flavour transfer in the plastic bladder area. the air pump/bladder replacement parts are more expensive then you think. So if you break a pump its about $100 to replace. Upside: So. Damn. Cheap. light and movable Easy to clean (just lift the lid and scrub) Did I mention just ho cheap these are? These work very well for me and my process. Cheers!
  10. Farm Distillery Floor-plan Feedback Request

    Are you going to use a chiller for cooling stills or well water? Up to 10 HP you can get chillers in 208-230/1/60, outdoor you'll need glycol mix for the chiller if you have any freeze issues. I do carry a "dry" glycol cooler to satisfy cooling in winter, popular up Northern US. Usually farm distillers don't have 3 phase power and water wells that don't satisfy the usage for distillery cooling.
  11. Fruit flavoured Gin

    Look at formulas for sloe gin as a start.
  12. Of course it can't be called vermouth, because it is not wine. But you might be able to call it a fanciful name, like vermouth amaro. That will be a TTB call, whether if flavored with vermouth and an amaro, that would be an allowable terminology not considered misleading.
  13. Farm Distillery Floor-plan Feedback Request

    Concur - stay flexible your layout will change. Extend that floor drain as much as possible to give you flexibility down the road. That storeroom behind the fermenters is going to be a disaster to work with.
  14. Wiring Control Box

    I bought a 30A 3 phase 380VAC, phase angle power controller the other day for my continuous column still that I am busy building. Nice because it has both 4-2mA input control as well as a manual pot control. Of note is the size of heat sinks that they come with and also the air flow requirement for panel cooling and this then all relate back to large panel sizes /volume.
  15. Fruit flavoured Gin

    We are looking to produce a fruit flavoured gin for the summer. I am planning on using the compound method to produce a strawberry flavoured gin and don't mind picking up a bit of a pink colour. Wondering if there are any tips regarding producing this type of gin - filtration requirements, stability of the colour and flavours, sweetening? Thanks for your help
  16. Farm Distillery Floor-plan Feedback Request

    Lose all the walls you can! Mass space will be more important than segregating things. Start with a three bay sink, so you won't have to change it. I see molasses, so rum? Good would be turning a molasses ferment in three days. Your fermentation tanks should be at least six times your still capacity. How often do you want to distill and how fast can you turn a ferment?
  17. 750ml mason jars with lids

    I need a source for 750ml mason jars with lids for our corn whisky moonshine product. Any recommendations / pricing ?
  18. Right, but if a product like that was produced with the plan to distribute, what would it need to be called. It couldn't be called a vermouth, right?
  19. Last week
  20. Farm Distillery Floor-plan Feedback Request

    Bathrooms clearly aren't ADA compliant. Plan on a 7x7 box with nothing fancy -- forget about a urinal and stool. Google "Standard ADA bathroom" and you'll get a million hits. We have two identical. Both unisex. Both dull and utilitarian. Seems to work OK. You'll want to have forklift access to your storage, i.e. approach from the widest dimension. You'll forever be fighting yourself entering from the "end" of the room. Heaping on to what others have said, I think you need twice the amount of fermenters. Be caution of the on demand heater -- consider what happens to flow rate if both bathrooms and your kitchen area are using hot water at once. Think about having your RO close to where you intend to proof/gauge You'll want a rolling lockable tool chest. Harbor freight is your friend. You'll want a I dont see a furnace / mechanical room. We cheaped out the first winter and used only a fireplace (hey, lean times!) and still heat to heat our entire building. Got dinged twice by inspectors when temp fell below 68. You'll need a water softener in front of your RO system. Think about process hose storage; hose bib locations, 220 outlets for pumps, electrical drops from the ceiling, need for 3-phase power, location of NEMA approved enclosure for VFDs, etc, Fridge for yeast storage (you dont want to store your gogurt with your EC-1118) Where does your electrical drop come in? Just stating the obvious but that dictates where your electrical room will/should be.
  21. Barcodes

    Download a scanner app from the app store and use your smartphone.
  22. Sewer Limitations due to IPC/Regulations

    In most jurisdictions you will need a minimum of 2 ADA Compliant restrooms.
  23. I am now burning my heads under my still. I have a dual nozzle waste oil burner running on waste fryer oil. There is a 2 way valve on one of the nozzles. When there are heads to burn I switch one of the nozzles to the heads tank. Heads are from an alembic pot still and are in mid 70%abv. The flame can be a little erratic if burning heads only but with the other nozzle on waste oil it runs very well.
  24. At a quick glance definitely not enough fermenters unless you are planning to be part time.
  25. Farm Distillery Floor-plan Feedback Request

    A few things, I'm not sure where you are located, but do you need to send your plans to the city/county/state for approval? If so you do not look ADA compliant in particular with regards to your bathrooms, also it seems like a lot of toilets/urinals for the space. Secondly, most state health inspectors are going to require a 3-bay sink, not just a two bay. Fire code wise, your electrical panel probably doesn't have proper access. You also probably don't have enough space set aside for mechanical. Two fermentors to feed two stills doesn't seem to be a good match. With 20 foot ceilings, I would try to use space over the retail room for storage, and perhaps an office. TTB will most likely want a separate door to your production space, not to mention just for fire escapes.
  26. Straight Bourbon Whiskey

    Hi there, I have 10 barrels of straight Bourbon that I am willing to pass on. Prefer someone to buy them all together. Aged in 53 Gallon Barrels. 4 grain Bourbon, corn, wheat, rye and malted barley. Grain bill will be included in sale. This is a high wheat Bourbon, nice and smooth. If you have any questions please PM me. Must have a DSP to do transfer. Located in western Wisconsin. $3000 per barrel. Aged 2 years. Cheers!
  27. Barcodes

    Hi there, So I have created my upc barcode for my bottle and my ITF 14 code for the case. Is there any way to test them before I print them? I'm about to print 1000 cases and want to make sure they're correct. Any help would be appreciated. Cheers!
  28. Ice Machine / Ice Maker?

    For us, making ice also requires a restaurant license as our local health department considers ice food. At that point it has to be commercial grade as consumer grade equipment is not allowed.
  29. Aeration

    I am not the guy with the most knowledge here either, but this is how I understand it, when making beer, and repitching for multiple generations, the yeast needs oxygen for 2 reasons. So the yeast can reproduce, and also produce sterols and fatty acids used during fermentation. One time at a brewery we ran out of oxygen, and overpitched yeast and added a little olive oil to the wort. Sounds really weird, but apparently they are an easy to find source of sterols. Dry yeast is grown in a oxygen rich environment, and is rich in sterols, and most distiller's mashes are rich in fatty acids, so if you pitch enough, no oxygen needed. Correct me if I'm mistaken. If in the real world it smells better, I guess you can't argue with results.
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