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  2. Hi Could give me a bit more detail about this still including location you can email me direct manager@fosseysgin.com.au Thank you
  3. Thanks for the response. This is a 3 Tier question and whether or not they own the spirits when it moves to our tasting room. They pay us in advance and when we sell product they deduct payment from our account when we sell the product to a consumer who has visited us.
  4. iStill in Iceland. Or should that be iStill in iCeland? https://istillblog.com/2019/10/22/istill-fans-take-over-iceland/ Regards, Odin.
  5. Understand the process, but if you are not going to mash or only need a portion to mash, the water needs to be transferred into the second holding tank to be chilled overnight. I'm in CA, so I have to minimize the amount of water that gets put down the drain (read none) - a condition of being granted to operate a distillery. You can understand now why I'm looking to glean ideas from what others have done. I'm trying to create an elegant system with the minimum of pumps and holding tanks. The chilling circuit will be separate stand alone system from the condenser/mash cooling circuit.
  6. Sounds like there could potentially be multiple sales creating revenue at various times.. You are acting as both a producer and a retailer, who is selling to the state, buying from the state and selling to the end customer. Its probably revenue two separate times (or three), and an expense once. You did not mention payments to the state, but presumably you have to make those. Sale to State as wholesaler - Receive 50% wholesale payment - sales revenue Sale to end Customer as retailer - Receive 100% retail payment - sales revenue Bill from the state to retailer - Pay 100% distributor cost - sales expense Sale to State as wholesaler - Receive 50% wholesale payment - sales revenue What are the payment terms from them as a distributor, and to them as a retailer? Are they making you guys pay (as the retailer) for your own liquor in advance, and then not paying you (as the producer) for 60 days?
  7. Good compressor and a cascade system of a couple storage tanks would support the vacuum and any pumps you maybe running in your plant. It's only money...
  8. Just to throw an idea out there that might help you: Keep in mind that your condenser is a hot water heater. You can use the hot condenser water for creating your next mash and for CIP cleaning. So for condenser cooling I would not loop that zone. I would run the water from your chilled water tank through your condenser and run the hot water from the condenser into two insulated hot water holding tanks. The tanks can be cheap HDPE tanks. You can wrap the tanks with some blanket insulation. You should be able to use all of your hot condenser water. In my opinion this is a much better way than chilling hot water while you are heating cool water. Also starting with 120 to 130F water decreases the time that it takes too heat your mash tun up to operating temp, so your mash cooks are considerably shorter.
  9. Hey all! I'd like to part ways with a flute we never ended up using. Still have the parts in the original shipping box, bought directly from Hillbilly Stills. Everything shown in the picture. 4 plate flute. Please emaill me at alex@almondbite.com for further details. Preview attachment IMG_7101.jpg Alex IMG_7101.jpg 2.3 MB
  10. That's cool. 85 CFM is a lot of air. Just keep in mind that the compressor will be expensive.
  11. We are in Ohio which is a 3 tier State. At this point we are only selling through our tasting room and in order to do so we must first sell the spirits to the State of Ohio and then to a consumer. We must take the spirits that we sell to the consumer from the stock provided by the State. The question is: When is it revenue, when you sell it to the state or when you ultimately sell it? If the state pays you 50% up front (just using 50% as an example), is that revenue since you haven’t really sold it yet, or is it some sort of deposit. Cheers!
  12. Forget it. You'll need to buy very large amounts to make it worthwhile, and correctly dry the products. For example, my spice trader takes juniper berries which are typically 40% moisture and dries them to around 18% moisture. By the time you have everything in place (to process raw product) you have replicated a lot of what a spice trader does (at great expense). Definitely not worth it.
  13. I got two 1,600 tanks and a chiller to create a closed cold water cooling system for my condenser and to cool mash. Wondering if any of you will share how you laid out your piping and what pumps you used?
  14. How do they work? You create a venturi using a compressed air source. https://www.hafcovac.com/product/certified-explosion-proof-vacuum/?attribute_pa_air-supply=85-cfm&attribute_pa_drum_size=55-gallon&attribute_pa_vacuum-hose-diameter=1-5-inches&attribute_pa_features=ex-model
  15. Hey folks, We're looking at ramping up production of our gin and we're wondering if we can save on COGs by going direct to the source for Juniper, Coriander, Angelica, etc? Anyone have experience with this? And we've historically used Monterey Bay for the bulk of our botanicals, and we've been happy with them, but does anyone have any other sources, they'd be willing to share? On a related note, what methods are you all using for storing dry botanicals? Any issues with spoilage or botanicals going bad? Thanks in advance and happy gin making... TB
  16. And there you have it : https://www.independent.co.uk/life-style/food-and-drink/amazon-tovess-gin-premium-own-brand-spirits-buy-a9165021.html
  17. It took me about 6 weeks to get my account setup with FedEx. It definitely wasn't quick. The entire process had to go through a rep, so keep contacting them regularly to see where you are with it. Good luck.
  18. Hello, I've talked to an engineer. The machine can likely handle flask bottles, but better to see bottle drawings before confirming it. Thanks! Al
  19. Resources: https://law.resource.org/pub/us/cfr/ibr/001/acgih.manual.1998.pdf https://billpentz.com/woodworking/cyclone/ducting.cfm https://mastslav.weebly.com/ FPM tends to be more critical with respect to system design. Say you need at least 2500 ideally. The pneumatic vacuums I am looking at would be under rated for this kind of duty, and also are warned not to be used with combustible dust. I also expect they take some serious SCFM to run. Dust collection is usually done with cyclonic units or otherwise high CFM, High Static Pressure fans that exhaust to outdoors. TABLE 3-2. Range of Minimum Duct Design Velocities Nature of Contaminant Examples Vapors, gases, smoke All vapors, gases, and smoke Fumes Welding Cotton lint, wood flour, litho powder Local Exhaust Hoods 3-19 Design Velocity Any desired velocity (economic optirnum velocity usually 1000-2000 fpm) Very fine light dust Dry dusts & powders Fine rubber dust, Bakelite molding powder dust, jute lint, cotton dust, shavings (light), soap dust, leather shavings 2000-2500 2500-3000 3000-4000 Average industrial dust Grinding dust, buffing lint (dry), wool jute dust (shaker waste), coffee beans, shoe dust, granite dust, silica flour, general material handling, brick cutting, clay dust, foundry (general), limestone dust, packaging and weighing asbestos dust in textile industries 3500-4000 Heavy dusts Sawdust (heavy and wet), metal turnings, foundry tumbling barrels and shake-out, sand blast dust, wood blocks, hog waste, brass turnings, cast iron boring dust, lead dust 4000-4500 Heavy or moist Lead dusts with srnall chips, moist cernent dust, asbestos chunks frorn transite pipe cutting machines, buffing lint (sticky), quick-lime dust 4500 and up
  20. What I understand is that Fed Ex will allow direct to customer shipping only in those states that allow it assuming you have the permits to do so. There are about five today.
  21. the fedex chart: https://www.fedex.com/content/dam/fedex/us-united-states/Small-Business-Center/images/2020/Q1/Wine_Shipping_Flowchart25JUL2019_1963350926.pdf (see right side, as Roger has said, above).
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