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I have been to the Wood Hat facility and have sampled every variety that he has up for sale and I can attest they are all EXCELLENT. Easily the best corn whiskies I have ever tried and no wonder Wood Hat has won so many awards!

All equipment is located in Wilkesboro, NC

Hello, I have 22 barrels of bourbon distilled by Sagamore Spirit in the fall of 2019. Mash bill 56% corn / 25% rye / 19 / malted barley. $2600/bbl email if you have interest or questions: wyeoakconsulting@gmail.com Thanks

Hello, I have 22 barrels of bourbon distilled by Sagamore Spirit in the fall of 2019. Mash bill 56% corn / 25% rye / 19 / malted barley. $2600/bbl email if you have interest or questions: wyeoakconsulting@gmail.com Thanks

I'm very keen to get more information. Where is it located ?

Thank you all for you replies. The dilution water is demineralized water that we've been using for a few years, so should be ok there. We're actually using a combination of filters: 5um Pall nylon 30" depth cartridge style, followed by a 0.45um plate, with no charcoal at all. These filters are installed in series, in-line between the tank and bottling machine. They were pre-treated with peroxan and rinsed before passing the rum (first few liters of product are rejected). The blackstrap does seem a likely culprit, which is unfortunate because it played three roles at once - color, sugar and flavor. The spice maceration was done in rum that had been diluted to the final 35% ABV.

No, they won't work. Beyond the finish on the bottle, you'll notice the neck shape on ROPP bottles. There is generally a slight taper required. Have you considered an over-cap? You can make a really beautiful closure this way. Custom wood or metal.

Have a bunch of Kerr type (28-350) bottles. Wondering if there are any Ropp machines that can possibly work on them as we are looking to make the packaging a little nicer with a different cap. Thanks!

How much buildup is there on the inside? Typically its recommended to use some mild chemicals like PBW and hot water, followed by a light citric rinse if you are looking for that shine, however with copper there is such a thing as "too much" cleaning with acids as they will eventually eat away the copper. In terms of the condensers, you can soak them by capping the bottom inlets/outlet and filling from the top. Usually for most clients I recommend a light cleaning between spirit types, or when you can notice the effectiveness of the copper starting to fade. If going to lets say a vodka from a Gin, it would be recommended to do a more thorough cleaning to get rid of the oils from the gin run, but even then, most of the time a 140 degree PBW will clean it out pretty well.

Hello everyone, I'm wandering how can i deep clean my still. I've seen different ways but i can use some of your advice. I have CIP equipment in the pot, still head, column, top of the deflegmator and botanical chamber so I've seen that i should do sodium hydroxide in recirculation mode then fresh water then citric acid and finish with fresh water again. But this will not clean the inside of the pipes (the top ones where only vapor pass through) and the condenser so what should i do? Especially if i want to change what i distill (currently only doing rum but i may be doing other things soon) Should i do a vinegar run, then a sacrificial run with for exemple my heads as alcohol? So that everything is clean even all the pipes and the condenser? How often should i do a cleaning with sodium hydroxide and citric acid? And/or a vinegar run? Thank you

Fellow Distiller, There are times at a distillery when production and marketing do not come together. Wood Hat Spirits has experienced such a time, so we are trying a different approach to solve the problem. We are selling 90 barrels at auction on April 30th. These barrels are the same ones we bottle daily. When we distilled and barreled them, our expectation was that they would go through our regular distribution channels which we have been using for 11 years. But we just made too much for the current market. If you have wondered how a blue or red corn bourbon would fit into your line of products or as a blend with your product, now is your chance to buy a barrel and find out. The blue corn will smooth out most any other distilled product while the red adds flavor of a different dimension. Come by and sample. This will be an online auction and it will go fast. Getting set up in advance is necessary. Lots are of both 53-gal barrels and 15-gal barrels. We are offering a wide range of aging so you can buy some old for immediate bottling as well as younger products to further age as you wish. Most of the barrels are from Chinkapin oak that makes a great tasting whiskey. All 15-gal barrels are made from staves that are air dried at least 3 years with some being 6-year air dried. The 53’s are 24-month air-dried. Barrel treatments of the 53s are mostly heavy toast with a lighter char on top. All bourbons in 15s are #3 char and all whiskeys are heavy toast. The TTB says that toast is char so everything can qualify as bourbon. All bourbons will qualify as Missouri Bourbons if they are bottled in Missouri. All these products are our standard spirits so if you buy something at this auction, you can be assured we will have the same product in the future. Hope you can be part of this auction and score big time. Let me know if I can help. The link to the auction is - https://www.hyperams.com/whiskey

We have 8 barrels of amaro that we are looking to sell from our distillery in Pittsburgh, PA. It is a very unique amaro as it is made with a light wheat whiskey based and has apple juice concentrate added to it. Feel free to reach out to me at bwaryck@wiglewhiskey.com if you are interested.

Is this available?

BUMP

Blackstrap is going to be problematic, it is a concentrate waste product that could contain any number of compounds or minerals likely to floc or settle, including potential clarifying and flocculation agents added during the sugar manufacturing process that end up in the blackstrap. Macerations can be problematic at low proof, fats or oils can come out of suspension and solidify, flocculate, etc. Sugars can often have anti-caking agents added to them that, depending on where you live, don't need to be disclosed. These can fall out over time. Even though your filtration is on the high end at .45 micron, we're talking about compounds far smaller than that. Moving from .45 to .1 would likely have zero impact. You could consider chill filtration during production, but again, if the issue is high mineral content (calcium or magnesium in blackstrap, your water, liquid sucrose, etc) - .1 micron is big enough to drive a truckload of ion through. I'd put my money on the blackstrap, because that's essentially a giant wildcard. I'd say maceration as the second.

what kind of filter are you using? Plate and Frame? do you use any charcoal in the filter?

We are located in Sonoma County, CA.

This unit is available. If you had interest in the past feel free to reach out. We can help with shipping etc

Sold.

My first question to any client that has any sort of sediment or flaking issue is What kind of proofing water do you use? Second is what's your filtration process for bottling?

We've redesigned a spiced rum for a client and are running into issues with flocculation (white flakes) appearing in the bottle after 3-4 months on the store shelves. Wondering if anyone has seen/solved this issue before. Fabrication process: The base is a light rum (3 years in ex-bourbon) that has been used without issue in other products. We added our mixture of natural flavoring, real spice macerations (macerated in the same rum), liquid sugar and blackstrap molasses. Proofed to 35% ABV then rested in stainless for 3 weeks. Filtered through 0.45um before bottling. Product is all clean and clear at this point. Three months later, we get a call from a distributor saying that 120 caisses have white flakes in them. We checked our inventory and 75% of bottles have the issue as well, to varying degrees. Haven't seen this in any of our products before, or since. Any ideas?

$11,500 200 Gallon Steam Heated Pro Series Mash-Tun Stripping Still from Affordable Distillery Equipment https://shop.distillery-equipment.com/collections/stills/products/200-gallon-mash-tun-stripping-still Includes Upgrade to a 24" Manway, Extra Thermowell in the column for a Temperature Probe Original Cost $16,300

$25,000 100 Gallon Ultra Pro Vodka Still from Affordable Distillery Equipment. Includes Condensate pumps, Upgrade to an 16" Manway, Extra Thermowell in The Columns for a Temperature Probes, Extra Thermowell Above the Dephlegmators for a Temperature Probe, CIP System With Plumbing and Pump, Gin Basket Just Before The Primary Condenser https://shop.distillery-equipment.com/collections/stills/products/100-gal-jacketed-steam-heated-ultra-pro-vodka-still Original Cost $36,000

I am available to help assemble and "tie-In" equipment on site for buyer if interested.

Bump