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  1. Today
  2. Hey AppalachianWhisk I live in Roanoke and would be interested to talk with you about where you are and what you are trying to put together. I have been interested in starting a distillery for about 10 years now. I don't have the level of distilling expertise you are looking for but I have some knowledge/experience and some potential investment. Maybe there is a fit? I also know a lot of resources. Worth a conversation?
  3. Odin

    Odin on Gin

    So you run a 30 gallon boiler, but the run takes so long that it takes days? Wow, what power do you have, to heat the boiler and perform the run? And can you improve upon that? Substrate degradation is an issue you might encounter when turning the still off over night and then continuing the next day. The longer the total time in the boiler, the higher the risk of degradation due to over cooking, and the higher the risk of unwanted flavors coming over in your gin. Boiler infusion is more prone to it than vapor infusing your herbs. But in the vapor path, if a run actually takes multiple days, molding can become an issue. Your solution lays in the first paragraph of this post: look at power settings and if you can increase power to speed up the run. Regards, Odin.
  4. Thanks Pete, I really dont want to throw anything in the botton of the still, as it also serves as a mash cooker and ill have to pull them out again. It also has a pretty oversized agitator, which i would think would create plenty of bubbles and nucleation points. It has quite a few sharp corners on it as well. In the past i isolated the surging to my condensor being too cold. This seems to be something else and is much more dramatic. I topped off the still with water, and ill look over the plates and lyne arm before i try again. I can't run the still again until monday though, so i thought id try to see if anyone here had an idea.
  5. that does not sound very swell at all
  6. id stay away from new barrels. New barrels regardless of different toast or char, will overwhelm the delicate flavors of brandy. older used used bourbon barrels will result in a much better well rounded brandy. Third use barrels are even better, but third use barrels in good shape are hard to come by.
  7. I posted on this surging problem some time ago but don't remember anyone following up on my suggestion. I had a similar surging problem with a bench top still. I completely eliminated it by putting a few small chips of a ceramic tile in the boiler. I remember this technique from University chemistry days. I tried it in my production still that very occasionally surges but not certain that it helped because it only happened occasionally. Find a very hard tile or porcelain dinner plate and smash so you have lots of small pieces with sharp points. It is those points that allow the allow the liquid to boil off a lot easier and should prevent surging.
  8. Yesterday
  9. I am being asked by a retailer to provide them a "swell allowance". I had never heard that term before and read that is some allowance for unsold product that would be returned. Anybody out there with first-hand experience on this that can explain what this can or should look life from a producer perspective?
  10. How low is too low? My still is always a bit finicky when it comes to surging, but today was atrocious. I had to just shut it down and walk away. The best thing I can think of is that is was under-filled. I usually run my low wines in my small still, but I had a lot saved up, So I put them in my "Large Still" and planned to run it over the course of 2 days. First day it was 3/4 full and ran great all day. Second day when I started it up It was about half full with Low wines, and it was nearly impossible to run. The problem with my theory though, is that when I do my final run of Gin after macerating my botanicals, by then end of the run the liquid level in the still is probably even lower but has no problems. It is a Bain Marie water jacket. I was running it through two plates. I gave up at one point and just tried stripping the rest with no reflux, and it still surged like mad.
  11. Many of you on this forum will be fermenting and distilling with grains in so you may not understand lautering. Briefly the mash is on top of a perforated screen than is held just off the bottom of the mash vessel. At the start of runoff some small particles get through the screen so to get a clear wort the first runoff is recirculated to the top of the grain bed. After a time the grain bed itself becomes a depth filter and traps even very small particles. But there will always be some solids from the start of the runoff that are still in the gap under the screen that could dislodge and block a control valve in certain situations. For example if the pump produces a high pressure when the outlet is restricted then the control valve will needed to be almost shut if you need a small flow and it could get blocked. (I had this situation quite often in a different industry) With a low pressure pump and a large flow then the valve will have a reasonable valve opening and blockage is very unlikely. I didn't realise until I visited several Scottish distilleries last year that they didn't recirculate to get a clear wort, they even had mechanical rakes to stir up the grain bed between sparges (additions of extra water to wash sugars out) that would wash more grain through the lauter screen. They would have been fermenting with a small amount of grain in. DrDistillation said "But this shouldn't really happen if you lauter correctly. " That could be correct if you are making a modern beer but for distillation there is no "correct" way.
  12. I will look for the plans and post them here... assuming I can find them!
  13. Would a new barrel with medium toast and a light char be an option? Should have considered how delicate the peach spirit can be.
  14. Used wine barrels are often problematic, poor storage & spoilage are a big issue as is the SO2 typically used to treat them. Even fresh dumped barrels in great shape can contribute off-flavors or very distracting notes. We've had winery clients that wanted to use them for various grape brandy projects, and I regret listening to them, they can really ruin the purity of a fruit distillate.
  15. also interested in photo if available.
  16. I'd suggest talking to Aaron Linden at Roaring Fork Insurance. He specializes in providing insurance solutions for distilleries and knows EVERYTHING about the topic. He goes by the username "insuranceman" on this forum. http://adiforums.com/profile/15631-insuranceman-20/ @InsuranceMan 2.0
  17. i'm attempting to open a distillery and was curious about what kind of insurance is need for this? any help would be great. thanks
  18. No room on the floor but plenty of room on the mezzanine. I'm probably going to have to go with the float switch.
  19. I'd consider twice or more used whiskey barrels or better yet some wine barrels which can help bring out more of the fruit flavors. I'd personally stay away from anything freshly charred.
  20. Never seen this happen. First you shouldn't be seeing grain going through a lauter or you're doing it wrong. It would take a lot of grain to plug up a 2" connection or bigger. I've never even had a blockage at home with a 1/2 system doing lautering for brewing or other ventures. Ideally you have a ball valve, filter, then adjustable valve inline. So in the event you get a blockage you can close the previous valve, clean the filter or down line valve and keep going. But this shouldn't really happen if you lauter correctly.
  21. i do not want a waiver i am in the registration process now, after which i want to submit a formula for a gel version of the sanitizer.i will register using the who formula. but wish to add a gel to my my product line as we have a great opportunity in the region to produce and sell a gel based product.
  22. Would you consider sharing your plans for the homemade jig? Looks perfect for our needs! I could probably guess at it but I thought maybe I'd ask/beg/plead first
  23. yes i understand there is no waiver for gel. i am attempting to get registered and ammend the who formula or submit a new formula. to be able to produce a gel sanitizer as i have a tremendous business opportunity if i can secure that
  24. New (~1 year of operations) distillery for sale in NY. Equipment includes an automated continuous still, 800 gallon mash tun, Russell Finex liquid solid separator, forklift, grain auger and 2600 gallons of fermentation capacity. Bottled spirits are locally distributed, with Class "D" farm distillery compliant NGS distributed statewide. Enormous potential for NY neutral spirits market.
  25. LuckyGuy

    Odin on Gin

    Odin, when loading a 30 gallon column and running, it sometimes takes so long, that it seems would be easier if split into multiple days....any reason I can't shut it off, head home, and when I get in, just capture a tiny bit on restart?
  26. Peach brandy is pretty delicate in flavor, even more so than grape brandy and I wouldn't be surprised if after 2-3 years in a new heavy char barrel no one could tell it was made from peaches. I interviewed half a dozen peach brandy producers last year, I would need to look at my notes but I think just about all of them were aging in used whiskey barrels (https://issuu.com/artisanspiritmag/docs/artisanspirit_issue027_web/50) . If I was doing it, I would probably use medium toast french oak. You must have a lot of peaches if you are looking at making multiple barrels of it, I figure its around 8000 lb to the barrel.
  27. Can you move the pump down to the level of your lauter tun and then run a hose to your fermenter? Then when you are finished running off push the last of the wash through the pump/hose with water or CO2.
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