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  1. 1 point
    Its kinda what everyone needs at every distillery!
  2. 1 point
    Great program. This is exactly what we need at our distillery. Its not so easy to use at first, until you get the hang of it.
  3. 1 point
    Can we please do something about the spammers? I and others have reported posts and users as spammers but no one is doing anything about them. Here's a list of the latest ones: Posts: http://adiforums.com/topic/9027-daily-market-analysis-from-forexmart/ http://adiforums.com/topic/9028-company-news-by-forexmart/ http://adiforums.com/topic/8370-instaforex-company-news/ http://adiforums.com/topic/8724-trade-btc-for-paypal-usd/ http://adiforums.com/topic/9080-hong-kong-wine-lovers-get-u-turn-on-festival’s-pet-cup-policy/ Users: http://adiforums.com/profile/11141-instaforex-gertrude/ http://adiforums.com/profile/14386-ifx-yvonne/ http://adiforums.com/profile/14482-elkhouli/ http://adiforums.com/profile/14810-wallcups/
  4. 1 point
    I am very proud of this article in the latest edition of Beverage Master Magazine on increasing foot traffic to your distillery! I’d love any feedback. http://beverage-master.com/article/if-you-build-it-they-will-come/
  5. 1 point
    Swedes traditionally use a rye spirit base, and often include dill with the caraway (in fact, dill can be the dominant flavor in some styles), and usually don't barrel age. Danes may include some cumin with the caraway, Aaborg is known for including amber in one version, and can be barrel aged. The Norwegians specifically use oak for aging, often used sherry barrels, and age for longer periods than other countries. Other spices and citrus can be used as well, and varies by producer. Some add caramel coloring. We have done a Swedish style (rye based, with significant amounts of dill with the caraway, other brown spices), but long aged in used bourbon barrels.
  6. 1 point
    MGL is correct, flow in the bottom and out the top in order to automatically purge the air. how it is currently set up 75% of your cooling surface are will not be used
  7. 1 point
    Red line on the deph is completely wrong and you will have a terrible time running the still. That is assuming red is hot and blue is cold.
  8. 1 point
    you'll watn to control deph output temp. PID + solenoid valve is the cheapest way to go. Put the valve on the red pex line coming out of your deph. Use search. plenty of folks doing the same thing.
  9. 1 point
    Mouth feel, smoothness, sweetness. Trying to dig up some old references on glycerin. I think it was an old Fleischmann book where he stated that glycerin's positive impact was temporary, and over longer periods of time it would turn bitter. Thought this was interesting, as I'd never heard that previously. Seemed to be a relatively common blending ingredient pre-prohibition, especially in low-tier spirits.
  10. 1 point
    They have a bunch of videos on youtube and they discuss their proofing practices in some of them. https://www.youtube.com/channel/UCOS_YyVxGQhUcavGyTSBrYQ/videos?disable_polymer=1
  11. 1 point
    a p-trap is helpful, but there needs to be sufficient height separating the column bottoms, P-trap and fluid level of the boiler. otherwise you wont have enough head for gravity to do its thing and overcome the micro pressures in the kettle. 12" of height difference between kettle fluid levels and the bottom of your column only gives you a gravity/pressure difference of 0.375 PSI. this is well within the range of pressures you can build in the kettle, even with an open vapor path. Many of the newcomers to the equipment market are using 12" or less height difference, realistically 24" or more would be ideal, but then height becomes a concern. throw in Dual columns, and your troubles double. individual plate flooding is another issue, it can either be bad plate design, or a combination of running too much heat and too much reflux, in which case back off on the heat, back off on dephlegmater flow and you will have the same results out of your parrot with fewer column flooding problems.
  12. 1 point
    Berglund, My input being in NW Minnesota/NE North Dakota: 1. It's going to depend on the area you are in and how large of a production you plan on having. I'm using just one farmer, but that's because he's a friend and rents our farm land so the relationship was already in place. Start trying to build relationships with the local farmer(s). 2. Most farmers have grain bins they store in so you'd be able to purchase from year round on the condition that they don't mind storing it for you and they know ahead of time how much you need. A lot of farmers are contracted with grain elevators for a specified amount, they can't sell the grain twice so if they don't have enough you're out of luck. 3. We've got a gentlemen's agreement with our farmer that we'll pay the commodity price, plus additives if it's below a certain protein% and a reduction if they are over. 4. Like I mentioned above, storage is going to be one. If the farmer is going to hold it in their bin and transport it for you you'll have to take that into consideration. But if you buy and have hopper bins at your distillery that can store what you'd need that's preferred so you're not depending on the farmer to get the grain when you need it. feel free to message me if you want to talk about it more. Depending on the region your in I could possibly help with getting you in touch with some farmers. Tyler
  13. 1 point
    We work with two main local farmers to provide us with what we need. One is a family friend who is planting things per our request. Since these farms are close, I used to go over with my pickup and fill up a buckhorn box at a time at the farms from the bins. One farmer installed a few smaller used bins to store rye and wheat in for us. The other has a leg (bucket elevator system) connected to his bins so I had to coordinate with him to pick it up. So for us they allowed us to get smaller batches at a time, year round. However, I've found most farmers don't have a lot of storage around us for things like rye and wheat, and try to get it all sold shortly after the harvest. For this reason we installed a silo onsite to increase our storage abilities beyond boxes and bags. It is really going to depend on the farmer you are working with, we offer our main farmers a slight premium over market rates because of our hassles. Around here prices are per bushel, typically with standard sizes, not adjusted per test weight. Corn (56 pounds) is currently around $3.50, we pay our farmer $4 cleaned and delivered. Rye (54 pounds) is $8 to $10, we pay $11 for cleaned and delivered. Wheat (60 pounds) goes for around $4, we pay $5 clean and delivered. I got raw barley once from a buddy (48 pounds) for $10 delivered. Local markets are going to make big swings in the prices. Seed cleaning; you will want clean grain, so finding farmers who can clean it for you is best. If you talk to farmers who deal in seed, they will be more likely to clean it, and possibly bag it (bulk or 50 pounds) for you. This all depends a lot on your local market. Know their year, when things get planted, when they get harvested, that way you know when they want their bins empty or when they will have more, but most importantly when is a good time to call and ask about things or ask them to deliver. Work with your farmers, their margins are razor thin, (if they even exist) and hours are long. We never debate asking price and we work around there schedule. It is a lot simpler to just grow corn and beans and send it off to an elevator or ethanol plant by the semi than deal with growing things for small distillers who are buying 40 or 50 bushels at a time.
  14. 1 point
    Seems like it might be worth putting fill proof or average fill proof gallons. Just a thought.
  15. 1 point
    It's very simple. You need to use the same spirit that is approved on the label. If you add a little whiskey to rum, it's not rum anymore. If you add rum to whiskey, it's not whiskey anymore. If you add high proof vodka to straight whiskey, it's not straight whiskey anymore.
  16. 1 point
    Anyone using (or planning to use) Sherry barrels in your maturation programs? This article provides an insightful view into what sherry barrels are and what they are not. https://www.whiskynotes.be/sherry-casks-in-the-whisky-industry.pdf?pdf=sherry-casks
  17. 1 point
    There are a tonne of flavor houses. Givaudan is one that I have used previously, for example. Orange is not "orange" from one company to another (they'll taste different). Check out Moonshine University in Louisville, or whatever their bottling line is called,. It might be worth hiring out your first couple batches while you can use their flavor scientist. I've never used Dehner but he apparently knows what he is doing as well. To the OP - make it from scratch, buy extracts, blend the two together - doesn't matter in the end. Do what is right for your brand. There's nothing immoral about being an NDP, blender, or anything else as long as you're honest with your customers. Be cautious when working with really small batches - you'll need to scale the production and if it'll get wonky if you're chopping lines tumeric like Escobar. Try multiple maceration duration, proof contents, and concentrations. Each variable can make a substantial difference. I have to reiterate the other's comments about making separate concentrates and blending them together. Also, keep in mind that sugar and filtration will change your final product as well.
  18. 1 point
    Gotta love them millennials!
  19. 1 point
    Good catch, but they know it. The gauging manual contains the following: § 30.64 Table 4, showing the fractional part of a gallon per pound at each percent and each tenth percent of proof of spirituous liquor. Table 4 [TTB editorial note: Erratum on page 549, Proof of 173.7 proof should read Wine gallon per pound of 0.14233] I didn't know that until I started poking around. The tables have been around since dirt and I figured someone had to have caught this before. They had. TTB should update the tables, but ...
  20. 1 point
    Recommend going back to the still. With the vodka, run it again, this is easy, all 24 plates. If the intention for your rum is white, you can redistill as well, but only run through your short column (4). In both cases, your focus is going to be on the tail cut. This is entirely based on your comment of visible clouding, which you should not be seeing. This is making me think that carbon will *not* be efficient here, as you'll quickly overwhelm the adsorption capacity, and waste a lot of carbon to get where you are wanting to go. Chill filtration, there's not a whole lot out there for the craft market, most I've seen have cobbled together their own systems out of jacket tanks, freezer chests, plate and frame filters, etc. As far as something turnkey you can just ring up and order? I've never seen one. I'd love to see something work with a smaller 10" Code-7 style filter housing, as opposed to trying to run a smaller volume of spirit through a gigantic plate and frame, losing 25% of my spirit volume in the process.
  21. 1 point
    I've had no dealings with Corson, but I'm glad the moderators have decided not to delete this kind of content anymore. Unfortunately I think it is necessary. I'm sure any serious still manufacturer is on this forum regularly, and can defend themselves If needed. Heck, look how many posts @Southernhighlander has and it's not even complaints against him.
  22. 1 point
    You know what, all of you have over stepped the line. I would never call someone else a "scammer" or "scam". I am a very much real person, and very much upset. I know I post all over the place on ADI, deal with it, and stop crying. But you know what it is the the best way in the world to get my name out there, and it is free as compared to other advertising that I do. I know it is annoying but I bet everyone has heard of me and that is what I'm going for. I am in the line of work to never shut my still down, keeping the still on is how we all make our money, isn't it? I think ADI is a great place to meet and help out people all the time. I have made several stills for people I have met via ADI forums. Not to mention all the hours I have spent on the phone using my own time helping people out with there problems. For those I have helped out you know how I help. Let me give you some facts. 2 years ago in Iowa my Distillery "Dehner Distillery llc" was 2nd from the last in production and sales. Only selling about 200 cases (9L each) a year. Now because I added more products, and do contract distilling, private labeling and other distilling stuff, I will be #1 in Iowa by the end of the year, if I am not all ready! I am moving to a building that is about 10 times bigger than the one I am in currently. NOW, in a month alone I make a little over 1700 proof gallons of rum (and it is getting ready to just about double), 1060 proof gallons of vodka, and about 650 proof gallons of 151p. To be honest I probably make more rum than anyone in a 1000 miles radius of me. I send product all over the United States. All of you that posted about me being a scam should apologize. If not so be it. Anyone have any problems call anytime! 515-559-4879 Take Care: Joseph Dehner
  23. 0 points
    Do a forum search and you will find a lot of negative reviews on this forum..... they seem like great people when Ive met them at the expo but from what I've read they seem over stretched and way behind on lead times and they haven't corrected their estimated time frames..... Good luck!
  24. 0 points
    We are in the process of opening a distillery in Albuquerque, NM and ordered a 400 gal Corson system. We have started to see a lot of negative articles come out about Corson since we made the down payment and we were curious if those were rare occurrences or if its the norm. Can you please contact me with any negative or positive experiences with Corson. Thank you Frank Holloway (505)550-1144 Frank@HollowSpirits.com
  25. 0 points
    I really like your post. It is very well written and I think that you are spot on with what you had to say.
  26. 0 points
    Hiya MS, you might be interested in this Canadian perspective on 'peak beer' ( http://www.cbc.ca/news/business/beer-craftbeer-toolshed-labatt-molson-draught-sleeman-sapporo-abinbev-1.4439295 )which, generally bolsters your point of view. I think 'craft' as known in the beer world is pretty big. Even small breweries can cost millions to start and often the 'craft' of the original intent is further crafted to make sure the product can support a hefty overhead consistently. There are lots of mid-sized distilleries that would also fall into that category and if they have built a strong local market and they can keep the product flowing, they are excellent businessmen and probably understand the market in ways I sure don't. As, I've mentioned in the past, I live in a land awash with craft booze of every kind and so I view the role of the "micro-distillery" as different than trying to service a mid-mass market using the craft term. Instead, I prefer the term 'artisan', suggesting a more 'hands on, locally sourced' approach. I think this gives the very small distiller a fighting chance on the local level, but offers little long term growth potential. Call that sustainable!
  27. 0 points
    We get ours from Farmerscopper.com They have anything you could want. If you have never tig welded copper before you are in for a real treat. You have to use deoxidized copper tig rod. Welding stainless to copper is easy if you know what your doing, but the stainless will melt before the copper because the coper sucks up so much heat. Seem welding is easy, but you can't let up. I weld 4' seems all the time, the trick is to make sure you have a board or something to lean up against because the metal will get so hot it will be 500-700f 2 -3 feet away. When you grab another bit with your tig rod keep the heat going on the torch or it will cool off instantly. We use 1/8" or thicker. 122 alloy I have some pics of the columns we are working with on our instagram page, follow us at dehnerdistillery Anyone with any question please call anytime 515-559-4879 Thanks: Joseph D. Below is a 18" dia column 4' long, 1/8" thick. with 8- 6" sight glasses 180 degrees apart. with color changing LED lights This will be hooked to a 550g still, We are building 2 units like this. Also, we are building a 29' tall continuous still.
  28. 0 points
    If you've read my other post on value propositions then you'll know that I don't believe micro-distilleries can compete with commodity products, nor should. My opinion is that over time automation will reduce the marginal cost of producing beverage alcohol at scale to such a point that it will be impossible for micro-distillers to be competitive on price, which is the only concern for the cohort of drinkers who account for the vast majority of sales by volume. Craft and commodity are diverging at a rapid rate, and there will be very little middle ground. But what I am more getting at is, whether they intend it or not, craft distillers are a part of a global movement toward decentralization. It is a massive redistribution of capital and production capacity, and it has only just begun. That is what is driving this thing, and those who have gotten into this thinking they are going to build a brand, scale, and exit are in for a surprise. It will work for a little while, but not for long. As commodity brands continue to lose customers even as they acquire the biggest, most successful 'craft emeritus' (as ADI calls them) brands, they will quickly wise up. The future of the beverage conglomerates in the craft market lies in what Jeremy Rifkin calls 'performance contracts' not in the acquisition and ownership of actual operating distilleries. So plan accordingly. Remain a rebel. Set a ceiling. Stay the course. Your business and your community will be better for it.
  29. 0 points
    Where are you getting your information that neutral spirits must be filtered? They do not have to be filtered to be vodka. Reread the reg. No offense. But it is important to give correct info to avoid misleading people. Saying that you do not need to filter neutral spirits to manufacture vodka does not say what you do need to do, and you do need to do something. More often than not, what you do need to do is filter, not because it is required by regulation, but because some "treatment" is required and filtration is the most common solution. So, you are right, it is not necessary, in all cases, to filter, but filtration is what is done, in most cases, to satisfy the requirement that you do something to treat the spirits to change the class and type from neutral spirits to vodka. Its's also the handiest treatment, because people often filter, as a matter of routine, to make a better product, even if they are not changing the class and type. If you designate the product as vodka (19.305) at the time you make the production gauge (19.289 and 19.304), you can bottle it as vodka without further "treatment." But if you designate it as neutral spirits when you make the production gauge,, not vodka, it needs further "treatment" to change the class and type(5.22). The further treatment of spirits not produced as vodka under 19.305, is done oin the procecssing account., under a formula. (19.348 and 5.27). TTB has provided for a general use formula, so that you need not file a formula if you follow the procedures found in RR 2006-3 (https://www.ttb.gov/rulings/2016-3.pdf). So, while it is true that the further treatment of the spirits that you chose to designate as neutral spirits at the time of the production gauge, need not be filtration, unless you redistill such spirits, or treat them with some other material, then you must filter them before you may redesignate them vodka. Filtration is the default treatment, not by regulation, but by practice. To say that you do not need to filter neutral spirits before redesignating them vodka is correct, but it is potentially misleading to someone who does not understand the nuances. I just try to do my best to explain what people must do if they want to comply.
  30. 0 points
    MGL - I assure you that I know regulations pretty well. Sometimes I mess up, but this is not one of them. Neutral spirits is a class. Vodka is a type under the class. You can produce vodka in three ways. Vodka has a standard of identity. So let's look at the regulation. (a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are distilled spirits produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof. (1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color. You can make vodka by filing a statement of production procedure and then designating it vodka at the time of the production product gauge. That fits into the "so distilled" provision. Youy are correct about such a product not having to be filtered. But it is not designated neutral spirits. it is designated vodka. If you designate the distillate as neutral spirits at the time of the production gauge, the "so treated after distillation with charcoal or other materials" provision comes into play. Generally, the treatment is either redistillation, per the Tito model that someone mentioned, or filtrations. There might be some other way to "so treat" neutral spirits, but I don't know anyone who is employing that. Next, 5.27 says, "Formulas are required for distilled spirits operations which change the character, composition, class or type of spirits as follows:" One of the as follows states, this includes " (l) The production of vodka by— (1) Treatment of neutral spirits with not less than one ounce of activated carbon per 100 wine gallons of spirits; (2) Redistillation of pure spirits so as to be without distinctive character, aroma, taste, or color; (3) Mixing with other spirits or with any other substance or material except pure water, after production; and Recently TTB has granted a general use formula that allows you to filter without filing a formula, so you are covered, but the formula is still required. This sort of discussion is why I do not like to post short answers that do not cite a specific section of regulation. Last night it was late and I broke that rule, so the challenge was appropriate, even it it might have been more politely worded :-). I'm glad to be found wrong, because I learn something from it. But this is not one of those cases.
  31. 0 points
    It has been my experience using enzymes (SEBstar) will will reduce your conversion time compared to using malt. Along with increasing SG. My procedure for mashing 2.25-2.5# corn per gallon to get 1.08 - 1.09 SG. Fill mash pot with half the liquid needed, Add the SEBstar HTL to the liquid @ 3.9 ml per # corn, Start agitator, add all corn to cold water, check and adjust ph (5.6-6.5) heat to 190° F, Turn off heat, occasionally stir /agitate for up to 90 minutes, temperature will drop, after 60 minutes do starch test, if no starch add remaining liquid, cool to 150° F , Add SEBamyl GL @ 3.9 ml per # corn, let set occasionally stir/ agitate for 75 minutes, cool to < 85° F, Check and adjust ph (5-5.5) transfer to fermenter, add nutrients pitch yeast. See attached photo. I don't think the flavor profile changes much not using the malt... To each their own. Cheers, Chuck Chart for enzymes sold by enzymash.com: SEBstar HTL - 0.36ml/lb - pH 5.6-6.5 - 122-194F SEBamyl GL - 0.36ml/lb - pH 2.8-5.5 - 86-149F SEBflo TL - 0.23ml/lb - pH 4.0-6.5 - 86-140F
  32. 0 points
    Just ship it. Its family. You are way over thinking this.
  33. 0 points
    Guess that's it Hedgebird, we should probably just close up shop now. It's been fun, good luck to you in your next endeavour. Sarcasm aside, every startup is different with different levels of funding, different growth objectives, etc. To summarily dismiss those that choose a different option is silly without knowing a bit more about their business.
  34. 0 points
    Thanks for the post Adam. I could write a book about everything that went wrong in our dealings with those piss ants. Glad to see it out in the open.
  35. 0 points
    Required reading.. Fahrasmane_Microbial_Fauna.pdf
  36. 0 points
    I wish I would have though about this on Saturday as I would love to stop by your place sometime Huffy! I will certainly hit you up next time I am in Pittsburgh.
  37. 0 points
    Moisture content is also very important. The moisture content required for harvesting corn is not dry enough for long term storage - we have our farmer dry our corn so that it will not spoil during the summer months.
  38. 0 points
    Just to let everyone know we have some really exciting things going on in research and development. We have a new line of stills that will be coming out February 1st 2018 These can be fired with indirect heat from electricity, firewood, natural gas, heating oil, diesel fuel, burnt motor oil and almost any other thing that is combustible. These stills operate under vacuum, so that distillation takes place at around 130 F. Since distillation takes place at such a low temp and there are no ignition sources within the class one division two environment around the still these will undoubtedly be the safest beverage ethanol stills out there. Including the heating systems these stills will have a better price point than almost all of our competitors stills of the same capacities. I think that these stills will be the biggest change in commonly used still design in the last 50 years. We also have a new line of stills for washes without solids such as rum and barley washes. The price point is unbelievable. the 200 gallon complete still with 4 plate copper and stainless, bubble plate column and 33,000 watt electric heating system with controller is less than $10,000.00 These are for sale now. I will post some pics in a few days.
  39. 0 points
    Foreshot, There's a lot of farming in PA. If you can find a hog farmer to take your mash, that will solve your sewer issues.
  40. 0 points
    Indeed. I was referring to more along the lines of: https://www.washingtonpost.com/graphics/2017/investigations/harvey-urban-planning/ from which I drew:
  41. 0 points
    Hey Gang, I've been doing a lot of reading on the sales forums and I noticed that one of the most critical pieces of developing your brand, was not being covered - POS So I've taken it upon myself to start chipping away at some fundamental and easy things that can help build your brands without breaking the bank. who the heck are you, and what makes you the 'expert?' Glad you asked. I have almost a decade of industry experience ranging from bar and restaurant purchasing, distilling, brand development, market management and new market arrival - all the way to distribution and portfolio management in Illinois. I have quite literally seen brands develop from the field to the bartop, with every ugly little step in between. Trust me. So, with that out of the way, let's move on to the sell sheet: You have now made the greatest distilled product since (insert your role model here). You need to now find and choose a distributor (this is a WHOLE different thread) and get out into your first market. Usually the first market is your home market, so lets pretend we're looking at a second market, perhaps a large rural state, with a bustling city-suburb center and some sports teams... HEY! How about IL! (mind you the sell sheet is crucial for control states as well, I am using tier for now) For visual aid, I have attached an example of a sell sheet that I find to be a very good example of a successful sell sheet **YES I KNOW IT'S AN LDI/MGP THING! THIS ISN'T WHAT THIS IS ABOUT, SAVE IT FOR ANOTHER THREAD** This is simply, from an organizational and visual perspective a good example. The 5 most important pieces of a good sell sheet: 1. A PICTURE OF THE BOTTLE I, I cannot tell you how many sell sheets I've seen, without a picture of the bottle. I think suppliers (you guys) think that the sales staff will always carry a bottle of your product in their car or bag, and the customer then, will see it and hold it and taste it. WRONG. I know some places where the sales staff are limited to 2% of the previous months sales allotted in samples. These guys cant pull a bottle whenever. They cannot have a rolling liquor depot in their car and they dont always have time to taste with a customer. The bottle image is KEY to sparking the interest in the brand that will have the buyer ask to taste it on a follow up visit, if at all! The sell sheet is also a "FIRE AND FORGET" type of POS, you cant be leaving bottles at every account, on every call. Most of the time, you just leave a sell sheet after the pitch as a constant visual reminder that they want to buy this brand. 2. BULLET POINTS/BUZZWORDS This part ends up being more for the sales person, who is overloaded with quotas, deadlines, information and stress, than for the buyer; It does have relevance beyond that though. These are words/points/one-liner's/pillars that the brand identity is based on. This is the MUST-SAY list when pitching the brands. When we present our own brands, we do it with the type of confidence and pride that only we can exude. Your sales rep, in your absence, will not be you...but he can at least say the type of this you would say! Reps dont know what a dephlegmator is, or why spelt is trending on twitter (it's not by the way) - Good news! Neither does the buyer! Just a few keywords and practice is all the average rep needs. 3. A HOOK! Now I encourage you to look at the example. Notice that the brand/company name isn't the header. If you have high quality bottle shots, the brand name is clearly legible already... no...the header in this case is the hook. INDIANA BOURBON **WHAT DID I TELL YOU EARLIER... SAVE IT FOR ANOTHER FORUM** This, historically, has had two distinct effects on almost everyone who has read it "i thought bourbon only came from Kentucky!" and "what is Indiana bourbon?" CONGRATULATIONS, YOUR HOOK WORKED! The purpose of the hook isn't just to catch the eye visually (if your brand is based off of a visual hook, you are already in trouble) it forces the buyer, consumer, sales rep or other reader to ask a question. It gives you or your rep the window of opportunity to dive into those buzzwords or key points that you worked so hard on! Its the foot wedged in the door of conversation. In this case, you've affronted a widely held public belief and now you have the opportunity to prove it, while developing a conversation about the product. Pushing the conversation into a dialogue instead of a monologue is like... sales 101 folks; Let your Sell Sheet help. 4. SUPPORT/FURTHER INFO In the wild world of social media, I cannot stress how important it is for an emerging brand to have a solid, well managed presence in social media and the web. A bad website, to me, as a portfolio manager is the end of the discussion for me. It is officially 2013, if you arent at least on facebook and ACTIVE (cant stress that enough) you are doomed. If your website looks like a geocities relic. I will not even bother to taste the product for consideration, and neither will the world. I will get to that more in a different post, but for the sake of your sheet, I think my example sheet could have done it more simply, but the idea is there. This is also useful if you are making a .PDF version which can be sent ahead or as follow up to your pitch. It shows that your brand has a reach beyond just paper and ink. 5. EMPTY SPACE! This is my lame attempt at an M. Night Shyamalan twist - Empty space on a sheet is a tenant of good design; No one likes an overcrowded and visually assaulting page. Empty space can offer two important advantages: A place to take notes, write down the pricing (since it may differ slightly state to state) record flavor notes, or follow up questions during the presentation. The other aspect is it keeps the readers focus on the important parts of your brand. I think my example sheet could actually do a slightly better version of this as well, but there is still a place for notes on the sides. Whew... okay that was a lot. I know, but feel free and encouraged to ask questions, discuss this post and hell, post your own sell sheets here to talk about them. I may be on the distribution and sales side but I always have time to chat or lend a hand to this community when I can. This is your most vital, simple and cost effective option in augmenting your marketing attempts. I'd love to help you work them out. -H
  42. 0 points
    As stated above hops are not a grain and therefor the product does not fall in the category of whiskey but " Distilled Spirits Specialty." If hops are added to whiskey after aging it would be called "Hop Flavored Whiskey."
  43. 0 points
    They are all different depending on the tank size. Each number is 32nd's of an inch of tank depth. You will need the chart for the tank to convert the dipstick reading
  44. 0 points
    We used Groupon for the bulk tasting campaign and for Living Social we used that platform to book private parties. Here is another tip, the more expensive your Groupon, the bigger the perceived value and the more you will sell. We bundled a premium tasting for two with locally made chocolates made with our spirits, a premium cocktail, and a short tour for $60 retail, $30 on Groupon. The higher the "perceived" value the more you will sell, a lot more.
  45. 0 points
    Using 182 degree water to heat up the jacket, and then mashing in at that temp. It works really well.
  46. 0 points
    Riot, Don't be embarrassed. Guess how I learned this?
  47. 0 points
    @Dehner - moving the seal from inside the pot to in the drain pipe does not remove the potential of vapor locks unless the drain line is sloped downwards from the column to the P-trap. There must be a way to let any air or vapor trapped in the line either flow back up to the column, or be pushed forward into the pot (as will happen with the vent hole suggested by Vendome). @patrick260z - on rereading the thread I see that you had already queried the slope on the pipe. You had also suggested a larger drain pipe. Agreed. This is just as important as the slope on the pipe. If the pipe is too small the velocity of the liquid will prevent the vapor from flowing back to the column. A safe combination would be to keep the theoretical velocity in the pipe below 1 ft/s, and the slope at least 5% (1" drop per 20" run). This gives 2.5 GPM in a 1" pipe, 6 GPM in a 1.5", and 10 GPM in a 2". In all of these 3 cases the pipe will not run full, so it is important to seal the end with a dip pipe into the pot, or with a P-trap as suggested by Dehner. Without a seal some vapor will bypass the first column and flow directly up the drain line into the second column.
  48. 0 points
    Agreed Meerkat! We had a slight issue with this. It was in fact vapor lock, and with a small relief hole drilled into the pot return line 90 deg elbow on the interior of the pot we have never again suffered flooding.
  49. 0 points
    Although I have not come across the specific problem that you have experienced, this sort of vapor lock in gravity driven piping is common. In general, any pipe that runs by gravity should be sloped rather than level. This allows the liquid to run down, while the vapor or air can rise in the opposite direction. As soon as a pipe is made "level" there is a risk of high points being created, and this is where the vapor gets trapped. Very little vapor will short-circuit through the 1/8" weep hole and it should not affect your distillation run with the current set up, but it seems that you have a flexible set up and when you re-arrange the order of the columns (or when they are taken out of line) keep this weep hole in mind as it may have an effect in other arrangements.
  50. 0 points
    For purposes of the standards of identity,neutral spirits is a class and vodka is a type of neutral spirits. If you do not designate the origin al distillate as vodka when you make the production gauge, which you can do, but which few do, an d instead call the distillate neutral spirits, then you must do something to the spirits you have designated as neutral to convert them to vodka. If you are thinking, "If persons can designate half a distillation run of a neutral distillate (190 and above) as vodka and need do nothing more to it to sell it as vodka, why would that person need to do anything at all to the other half of the run to make the claim vodka, since the spirits are the same - you are asking one of those questions that have no logical answer. In the case you propose, if the distiller from whom you buy the spirits designates it as vodka,then you would not have to do anything to it, but the catch is that you would not then be the producer and your mandatory name and address on the label could only state "Bottled by MaskCraft," which is a red flag that you did nothing at all to it. So you will buy neutral spirits and convert them to vodka in the production account by either, (1) redistilling them (in which case you may state "Distilled and Bottled by MaskCraft) or filtering them (in which case you may claim "Produced and bottled by MaskCraft). Here is what the regulations say: §5.27 Formulas.Formulas are required for distilled spirits operations which change the character, composition, class or type of spirits as follows:(l) The production of vodka by— (1) Treatment of neutral spirits with not less than one ounce of activated carbon per 100 wine gallons of spirits; (2) Redistillation of pure spirits so as to be without distinctive character, aroma, taste, or color; That is straight forward. However, you do not need to submit a formula to get approval for a vodka label unless you add harmless coloring, flavoring or blending materials. Such additions are limited by Section 5.23 to sugar and citric acid within the limits prescribed by that section - see http://www.ttb.gov/industry_circulars/archives/2007/pre-cola_eval_spirits.pdf, for the complete list of products requiring precola evaluations. But do not misinterpret this to mean that a formula is not required to make vodka out of neutral spirits. Under 5.27 a formula is required to do it, but you need not submit the formula with the application for label approval. Now, before taking my word as gospel on this, even with the citations I offer, ask TTB to affirm your understanding. Here are my rules for asking questions of TTB. First, if possible, know the answer before you ask, which allows you to argue with bad answers. Second, even if you think you know the answer, ask TTB to confirm your understanding. Third, if it is really important and if the answer they gave is not in writing, after they have answered, send an email stating that you would like them to confirm what they told you orally and save that response. ,