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  1. 2 points
    No matter what you do, there will always be the difference between theoretical and practical performance. Manufacturers include a "safety factor" in all designs, signifying the practical application performance differences. What I have seen, more often than not, is somewhat incorrect extrapolation of performances along with sizing without testing those extrapolation values. Of course this is for a manufacturer to decide and warranty. Of course salesman cannot see this or they will try to argue that engineers are oversizing equipment which is why there are warranties. As long as manufacturers live up to warranties and performances, that's the end of the conversation between supplier and user. Everyone else's opinion is a mute point.
  2. 2 points
    Can I ask why you would drain coolant? That’s like saying you drain your fermenter cooling jackets when you don’t need to cool. I don’t drain my still condensers when I’m not distilling. I don’t drain my mash tun cooling jacket.
  3. 2 points
    Totally don't understand. If you are clogging a straight-through HX, it means your pump can't build sufficient pressure to pump against the back pressure of the tubing. There are zero occlusions in a straight-through flow path to cause any kind of blockage, build up, or otherwise. So how on earth does a more restrictive setup result in less chance of clogging? Especially one that now includes obvious inclusions. You'd face significantly more head pressure with a 4 tube design, because it's more restrictive to flow. Your maximum solids size now becomes the inner diameter of the smaller tube. If I bought a 4 tube design and one tube clogged, so that I needed to break it down to clean it, I'd ask for my money back, because that's garbage design.
  4. 1 point
    My objection to this is the same as we see in the grocery stores currently, if you have noticed. Many food producers are moving to smaller size packages, incrementally smaller most times, and the prices remain the same. For example (I do not drink milk, so I purchase a lot of orange juice) the standard carton of OJ is 64 oz, or it was a few/ten years ago. They have moved from 64 to 59 oz. AND now have moved from 59 to 52 oz, yet the price remains nearly the same for less volume. How many consumers notice this?? If large producers are allowed to do 700ml instead of 750ml, do you think that they, like food manufactures, will take advantage of the 50ml difference and put those bottles on the shelf for the same price? Have you noticed the package size differences in food and still paid the same price for a smaller package? How many people will run into a liquor store, pick up a bottle, buy it and notice a difference from 750 to 700 ml? How many will look at at the size printed on the bottle label, not many because it looks very similar to what they are used to buying. The TTB is all about protecting the consumer. Will the bottlers take time to notify the consumers of the bottle change? Will they keep both 750 and 700ml bottles on the shelf? Doubtful. Will this create confusion in the marketplace, YES. Will the consumer be affected, YES. So why is this being proposed? Just my opinion, as I am sure that there are MANY reasons as to why this was proposed. Jennifer
  5. 1 point
    It seems like an interesting idea overall. But it will probably be meaningless for me, because state law in Louisiana defines legal sizes. So while TTB may allow new sizes, I doubt the state will enact the same changes. I suspect other states may also regulate permissible sizes, so following the theory of unintended consequences, it might lead to problems with "new" sizes being legal in some states, but not in others.
  6. 1 point
    While you can stage your nutrient additions, you can not stage your yeast additions. Pitch all your yeast at once. For 1000 liters of cane juice, pitch a brick of yeast (500g). In cane juice this needs to be done as quickly as possible post-press. Cane juice is full of wild yeast and bacteria, it will begin fermentation immediately upon pressing. If wild yeast outcompete your pitched yeast, alcohol levels may retard the growth of your yeast in comparison to wild yeast, leading to a stalled fermentation. If bacteria outcompete yeast, pH will plummet quickly and retard yeast growth. By adding nutrient and not all the yeast up front, you are providing an advantage to the wild yeast and bacteria.
  7. 1 point
    1) Keep on truckin'. Once you get it down, it's easy. We love mashing rye now, it's the shortest and easiest mash day. 2) Make your pH adjustments before each enzyme addition. 5.8 for BG, 5.8-5.6 for HTAA, 5.4-5.2 for GA (roughly). This is to optimize effectiveness and ensure maximum activity through mashing and continuing through fermentation. Look at the pH tables for your enzymes, if available, and make a determination of what's optimal, and what works (you don't want to be increasing the mash pH, only stepping it down slowly with each addition). For example, if you are already at 5.6 after grain additions, don't bother attempting to raise, that becomes your starting pH, only adjust down for GA, and then afterwards. Bring it down to at least 5.2 before fermentation. If you suspect you are dealing with bacterial gremlins, push it down even further. 3) Increase your hold time at gel temperature, push it to an hour. Rye always seems to like it hotter, and longer, than what any chart or table says. There is a really popular gelatinization temp chart that's made it's way around the internet. Ignore it, it's garbage. 4) Add your HTAA right after your glucanase rest is complete, it helps keep mash thin. 5) Rye Lies - don't bother attempting an accurate starting gravity. Even the iodine test can be frustratingly inaccurate. Especially if you are milling to near-flour. 6) You can try pulling back to 2lb/gal until you have a dialed in process, then attempt to push from there if necessary. I don't even attempt to push that high, it's not worth it. We use 1000lb of unmalted rye in 2000l (530g) total mash volume or 450 gallons total water. We tried pushing to 1100, and it's just not worth the effort. Also, 1000lb is half of a 2000lb super sack, which makes grain handling easier. 7) The slow distillation - are you using an electrically heated Bain Marie? Agitator? 😎 Yield - how much of the 3 enzymes are you using? What's the total mash bill weight?
  8. 1 point
    Check out the work by Dustin Herb et al. Effects of Barley (Hordeum vulgare L.) Variety and Growing Environment on Beer Flavor. Also of equal importance is their paper on Malt Modification and its Effects on the Contributions of Barley Genotype to Beer Flavor.
  9. 1 point
    There are some niche situations where it would make a difference. If you have a yeast strain that metabolize hydroxycinnamic acids, it will contribute clove and medicinal flavors in 2-row with higher phenolic content. My understanding of it is rudimentary at best, but growing site and also seasonal conditions can affect the amount of phenolic acids that a grain will naturally produce.
  10. 1 point
    Clever little bracket @Patio29Dadio That's the Flojet G70 in the picture. It's a nice little groundable pump for ~5 GPM. You'll find all kinds of uses for it in your distillery.
  11. 1 point
    We sharpie the head with the number, and then print a cardstock label with all the details from whiskey systems and staple that on. If the barrel gets wet, we can always reprint the label as the number is still on it.
  12. 1 point
    I’ve been in at least a hundred distilleries, and have never seen a single spiral plate HX in use.
  13. 1 point
    Post-gelatinization, there isn’t much of a chance of sedimentation. The viscosity is fairly high compared to water, and the remaining grain components are easily kept in suspension. Maybe if you were pumping through an 8” pipeline, but not 1.5” or 2”. If you are recirculating back to the tun, there is no reason to run a slow flow rate. Faster the flow the better the efficiency, don’t get fooled thinking the smaller delta t is a problem. In the dairy world these are a bit larger/longer since they are sized for single pass. And those idiot dairy farmers didn’t bother to consider smaller inner tubes, they just added more straight through sections. Clearly they spent too much time consuming their own product. If you are recirculating, optimizing HX efficiency is a whole lot less important, since you can just trade time or adjust flow rate.
  14. 1 point
    Keep in mind that was published in the early 1940s, meaning this way based on activity taking place in the late 30s, early 40s. I am pretty sure that exogenous high temperature amylase was not "invented" yet, likely not beta-glucanase either. They didn't have access to the technology that we have today, so their workflows were constrained compared to what we have access to today.
  15. 1 point
    Wanna see what our courses look like? https://istillblog.com/2019/05/31/istill-university-impressum/ Regards, Odin.
  16. 1 point
    Actually, I did report this to the FBI, as should everyone else who was ripped off, so they take it seriously coming from multiple companies. From what I keep being told is that the chances of anyone getting their money back (even with a win in the court), is likely never going to happen. So the way I see it, if the FBI does their investigation and sees the total fraud that was purposely done, maybe at least these Corson brothers will pay a price in another way. They stole a lot of money from us, so I don't feel sad for them one bit.
  17. 1 point
    This is a sad ending to what might have been a nice addition to American manufacturing... a sector that has been about destroyed by bonehead economic policy that has basically given away hard-won American inventions and production to China. There is a lesson here. I think one of the primary lessons is that every business needs to really know what they are in business for. I call this the business mission. If you define your business mission as making a return on investment, then unless you are an investment banker, you will likely make mistakes and fail. Returns are secondary to strong execution on the mission. I purchased from Paul Hall after considering Corsons. Paul's mission is to make affordable equipment that works well, but most importantly is safe to operate. This last past of the mission should be a primary one for any company making distilling equipment. IT NEEDS TO BE SAFE TO OPERATE! Also, it needs to work well. And if making distilling equipment, your mission should also be to help your distillery clients be successful in their business. Corons failed to execute on most of this. There were certainly trying to sell affordable distilling equipment, but it often did not work, was not safe, and they showed a disregard for the damage they caused to their clients' business. I am sure they were desperate for capital to fund their explosive growth and this led to some poor business practices that eventually doomed them. But I certainly don't feel good that they failed. It is sad.
  18. 1 point
    We have a pair of 2" Viking Duralobe positive displacement pumps. Pretty much all of the stainless PD lobe pumps work in the same way, even if the lobe styles/shapes are different.
  19. 1 point
    Then I've done the impossible ... again (never in a good way). Tubes will clog/wad-up/plug given a sufficient incline and a low enough flow-rate or else on/off pumping. I expect that Paul (and Richard1's) system has a shallow enough incline and high enough flow rate to avoid that. Back when I was fussing with this problem we were using a peristaltic pump, and tho' they can handle some solids in a slurry, they don't like that big wads of particles on the inlet side. Tube-in-tube, like Paul's, has an advantage in that the pump will apply a lot of pressure to any clog/wad. In Richard1's heat-exchanger with the multiple tubes-in-shell, if one tube clogs, the others limit the pressure available to break-up/move the clog.
  20. 1 point
    Yeah I agree with Paul, straight through tubes won't clog, and just based on their nature, will tend to stay clean.
  21. 1 point
    For grain in corn mashes that have been properly liquified, our crash cooling tube in tube heat exchangers with larger diameter diagonal tubes, never plug. The design is proven and in use by a great many distilleries.
  22. 1 point
    Actually the larger diameter may be easier to plug!! You want to keep the mash velocity in the tube(s) well above the sedimentation velocity of the solids, and ideally in turbulent, not laminar flow.. The other thing I recently discovered is that vertical & horizontal tubes are harder to plug than tubes on an incline. Civil Engineers have been dealing with 'slurry flow' for a long time. https://giw.updatesfrom.co/which-pipe-design-should-i-avoid-in-my-slurry-pipeline/ What are you all using for grist-in mash pumps?
  23. 1 point
    On each transition from elbow/180 degree U to 4 tube heat exchanger, there would be a small gap between the inner wall and the HX inner tube, which at best would prevent it from being fully draining, but worst would cream possible dead spots/buildup - which would necessitate regular breakdown for cleaning. The worse the orientation, the greater the potential transition gap. From a microbiological perspective, a mash cooling HX would be the most vulnerable point in the process. Similar situation with milk cooling in the dairy industry.
  24. 1 point
  25. 1 point
    Why is that SD ? I'm missing the trick.
  26. 1 point
    The extractor is powered via the still. Our units are internet connected. Our masher can do fast aging. We always do systems integrated solutions, so no stand alone controls or controls useable for other fermenters (because system integration creates a 1+1=3 effect, while not all other fermenters offer our control over pH, temp, and O2 saturation/depletion). And I may have some more important news to share. We have finished a first series of tests on what we call, as a work title, "iStill Potion Nr. 9". It is a carefully tailored yeast nutrient for various types of ferments (whiskey, brandy, rum). Tests with the whiskey base show that it helps half fermentation times (36h for 6% wash, 48h for 8% wash), while maintaining fermentation temperature as well as pH in range. Also more overall alcohol is created (total ABV per ferment), while pH does not crash. Esterification levels (more research needs to be done here) shows a very insignificant, if any, loss in flavor compared to longer fermentations. We actually slightly underpitched. Where normally this batch size would see 250 grams, we only used 200 grams. Regards, Odin.
  27. 1 point
    Mashing? Also, the cooling system- chiller, reservoir tank, water/glycol pumps pipe, valves, fittings etc.
  28. 1 point
    When I head back up to my place in Holland in a couple weeks, be happy to get together and provide some feedback. Also, Paul's advice in general is pretty good. He is right about still size, but it is no deal breaker, you can always store the strips as low wines or run the spirit still 2/3 or so full.
  29. 1 point
    jwalsh, If you are going to do corn mashes on the grain you will need a distillers mash tun. At least 99.9% of the bourbon produced in the US is done on the grain and for good reason. We can help you with the mash tun. Also it is best to size your stripping still 3 times larger than your spirit still. That way you will have just enough low wines from a stripping run to fill your spirit still, but of course there is nothing we can do about that now as you have already purchased your stills. The person who sold you the stills should have told you this. I certainly explain it to my customers. If you will email me: paul@distillery-equipment.com we can quote you for a Mash Cooker, compartmentalized receiving tanks for heads hearts and tails, proofing tank, CIP for everything, UL listed ethanol storage tank, mash pump (if needed), explosion proof ethanol pump (if needed), hoses for mash and high proof, air compressor, crash cooling equipment, Hot water holding tanks for reclaiming condenser water for cleaning and mashing, chiller for crash cooling mash, cartridge filter for final filtration and charcoal filters for flavor improvement. With a purchase of $10,000.00 or more I also give free consulting, free 3 day hands on distilling workshop using our equipment at a large distillery and free distillery equipment layout. We can also do training at your distillery for $800.00 per day plus expenses. We have stills in 20% of the distilleries in the USA and normally along with the stills we have full sets of equipment including everything except bottling lines, barrels, racks and bottle and other things like that. Along with our quotes we supply a huge reference list. We are well known for our quality, price and customer service.
  30. 1 point
    Seems like a solid list. Only thing I'd recommend is using the flowmeter(s) for water only, unless you are able to put everything on load cells then weigh it all instead. An on-demand hot water heater is always nice. Water softener/filtration for your boilers/mash water respectively. Stainless steel paddles/whisks are great tools to agitate spirits during blending, proofing, etc. Match your hoses to meet need based on proof, temperature, and sanitation.
  31. 1 point
    4 tubes would not be considered sanitary. Can anyone guess why? Tricky, but once you see it, it’s obvious. The dairy guys know exactly what they are doing.
  32. 1 point
  33. 1 point
  34. 1 point
    Oh damn, there is a Canada forum???
  35. 1 point
    Transpiration is the process of whiskey moving in and out of the wood, or even through the wood. This process occurs in a regular barrel by virtue of the osmotic pressure changing from the changing temperature and humidity on the outside of the stave relative to the inside for the whiskey-filled barrel. If you have free floating staves or wood inside the liquid, you don't have this effect. To some degree, you might try to artificially replicate this effect by pressurizing and de-pressuring the whiskey in the barrel; there is a US craft distillery who does this for their "fast aged" whiskey, although again, they have not accelerated aging, but transpiration and thus extraction. Aging is aging, you don't accelerate by temperature swings, but elevated temperatures will increase the reactions of aging compared to lowered temperatures, although all the different chemical processes do NOT change their rates of reaction to the same degree with a change in temperature. In fact, some reactions can change by orders of magnitude with temperature, and others almost not at all! Many people unfamiliar with the science of barrel aging will confuse aging, extraction, and transpiration. The transpiration affects both extraction and "filtration", the latter in the case of charred barrels. It can also cause a concentration in the solutes with longer aging (so-called "angel share" effect). Hence, why using a sealed non-oak container with oak adjuncts inside is NOT the same as using an oak barrel as far as transpiration. The UV treatment methods are currently patented. We have not tried them ourselves. This is an example of an expensive technology that could be used to do a rapid "aging", because it will increase the speed of some of the aging reactions without having to overly elevate the temperature. However, it will not necessarily be exactly the same result, because photo-induced chemistries will increase at rates different from those from changing temperature, and which reactions increase is different, so the result is different from long aging. Sound and ultrasound can increase extraction. Ultrasound can maybe increase some chemical reactions (photoacoustic chemistry), although I have not seen evidence of a good result for this. Oxygenation by itself is actually a potential problem, unless balanced with appropriate technologies to use the oxygen in reactions normally associated with aging, like esterification. In any case, I am not arguing you can't throw all the technology plus the kitchen sink at the problem to get something comparable to longer aging in shorter time. You might well be able to, but it probably will be expensive to do, and may not taste exactly the same, and is not aging in any case, and the TTB won't let you call it that. Aging occurs, according to the TTB, in OAK BARRELS, and means length of time, legally. Period. And the flavor profile from long aging is complicated, and affected by many environmental factors, so replicating it with other technologies is a challenge. In the end, you make your whiskey, you properly label it, you tell the consumer (hopefully) what you did, and they like or not and pay you accordingly! FYI, I am a retired physicist who spent 40+ years studying photochemical-induced organic reactions, among other things, and so this colors my perspective.
  36. 1 point
    I had a bunch of old growth white oak that I threw under my deck, it was there 4 or 5 years, completely forgot about it. Cut it down, toasted it, charred it, damn it was so much better than fresh kiln dried wood from the good lumber yard. The seasoning process for the wood/stave, it really is a very important step. Get a nice piece of good quality wood, leave it outside for at least a year, a place where it will be subjected to sun, rain, weather, etc. Even longer is better. It's going to look like garbage, warped, etc. Put it through a planer to shave off just a touch of the gray ugly outside bits, revealing what looks like new wood again. THEN do whatever you want to do with it, toasting, charring, etc. I'm telling you, it's like night and day. Absolutely none of that puckering dry oaky tannin. I'd love to find some old white oak barn wood siding that was never painted, 50 years old, and make a whiskey out of an old barn.
  37. 0 points
    I still don't understand why anyone would drain a jacket outside of maintenance.
  38. 0 points
    That sounds insane to me. Does that include any consulting time for once the course is over? Dehner is right that not everyone is going to have the same setup. While it's nice to get a feel for what running a distillery is like, one of the biggest problems people encounter are the million simple questions along the way that can add up to serious money and time. Which hoses to buy? Which connectors? Which pumps? Which filler to start with? Which labeler? Are my suppliers giving me a fair price? Do I need to buy this thing? Can I get by without that thing? Should I lay out the facility like this? I'm just a few hours north of Dehner. You can follow me around for a week at $3125 and then follow him around for the second week. I'm not kidding, you'll probably learn more and I'm sure both of us would happily include some phone time afterwards to answer some questions you have along the way.
  39. 0 points
    I am sure they have a great show there. But seems crazy to pay that much. How much can one person absorb in that short of time, 6 days is long but it has taken years to get where I'm at today. Plus not every one is going to have the same distillery, or set up. For that price it should be tailor made just for you. Just sayin. You could pay me $6250 and follow me around for 2 weeks. 😁
  40. 0 points
    The Whiskey Systems Calculator is very accurate and uses the same methodology as the TTB.
  41. 0 points
  42. 0 points
    I age most of my rum in new, charred, American oak barrels. I do use some wine barrels for aging some infused rums that I don't want a major influence from the oak. I generally age 3+ years in the new barrels, a year or so in the wine barrels.
  43. 0 points
    @HedgeBird - Cleaned it up. Some photos.
  44. 0 points
    We are using a Safe-T-Net 410 monitor control panel with two Drager Polytron XP combustible gas sensors. One behind the still, one next to gauging/blending. They are connected via XP rigid conduit, seal glands, the whole 9 yards. The control panel has two more sensor inputs, I two more sensors but I haven't installed them. You can find similar panels on eBay for relatively low prices. Most of these panels will expect a 4-20ma sensor input, and will have a variety of alarm and relay output options. Ours is currently connected to a siren, but it would be very easy for us to connect the panel to our still controller, and shut off the boiler, power, turn on fans, etc. You can find high quality explosion proof detectors inexpensively as well, but your mileage may vary. You absolutely need to understand how to program and calibrate these things, otherwise they are just paperweights. If you buy a used one, you might find that it's no longer able to be calibrated, so it's a gamble. This is absolutely NOT DIY beginner territory. You'll probably waste tons of money if you even attempt this, and end up wasting even more time trying to educate yourself on it. Sensors to look for would be Drager, MSA, RKI, Bacharach, etc. The minute you go into explosion proof territory, you pay a serious premium.
  45. 0 points
    A supposedly Japanese buyer contacted us about exporting/purchasing. We told him that we do not export currently. He offered to pay retail and pick up $12,000 personally. At this point we did not trust where this was headed. We were then wired $30,000. He asked for us to refund the difference. At this point we knew for sure this was a scam and got the bank involved.
  46. 0 points
    All, I just wanted to share an article that I was honored to be featured in recently that discusses the new lower FET rates, and what needs to happen at a grass roots level in order to make sure that the rates are extended beyond the 2019 date. I have done a lot of work with different groups in regards to the impact that this new rate has had throughout the industry but I would implore you, the owners of distilleries, do everyone a huge favor ... Document, document, document! Of all the groups I have worked with, and all the discussions I have had, the most important factor in the very near future is going to be documentation. If you are enjoying the new lower FET's, and you have been able to purchase new equipment, finally do that marketing campaign you have been dreaming of, or hire some new employees to increase your output, DOCUMENT IT!!!!! Put real numbers to work for you. If you have saved "X" amount of dollars due to the lower FET rate, and have reinvested that in the economy via purchases, employment, whatever, make sure you are documenting it and sharing it with your state guild, national associations, etc. I am here to warn you, if this information is not produced and shared in concrete numbers, the government all-to-likely may not extend this wonderful incentive. If no one can provide solid evidence as to the economic impact that this has had on the industry as a whole, there will be no incentive for the fed's to cut their own large source of funding any further. I would also caution that these numbers have to be produced sooner than later due to the fact that these rates are due to expire at the end of 2019 unless action is taken. That means that numbers for 2018 need to be pulled together and presented as soon as 2019 kicks off. The government is a big ship and it turns slowly, meaning, these numbers cannot be produced in September of 2019 with the hopes of having anyone have time to look at them in time to have an impact. Keep in mind that these lower FET's are due to "sunset" on December 31st, 2019 if action is not taken. That is what I am asking of you all, to take action. Start pulling your "economic impact" numbers together now, so that come the end of 2018, you can go into 2019 armed with the information needed to ensure that these lower rates are here to stay! Here is a link to the article in case you would like to check it out: http://www.spiritedbiz.com/inside-spirits-making-the-tax-cut-permanent/ Best, Aaron Linden 307-752-5961
  47. 0 points
    This is a code review for a classification change from F-1 to H-3. Although this references mostly Ohio Building Code the numbers should correspond directly to IBC and your local code. Bottom line is, there's a lot more to it. I believe that Scott Moore of @DalkitaConstruction may have just joined the forum. Scott consults on these matters and hopefully he will chime in on this thread. Without knowing what you are adjacent to, it is not possible to comment further. Preliminary Code Review to Convert Existing Malt House F-1/S-1 to H-3 Existing Building Use Group H-3 - Distillery and spirit storage Table 307.1(1) – Spirits at 50% alcohol or less is a 1C flammable liquid and requires an H-3 use group when the MAQ of 120 gal x 2 = 240 gal is in use or storage is exceeded. OBC 414 – Hazardous Materials 414.1.3 – Report required to be submitted to AHJ describing max quantities and types of hazardous materials to be in-use or stored 414.3 Ventilation – Mechanical ventilation required. 1 CFM/SF continuous in areas or spaces where flammable vapors may be emitted due to processing, use, handling or storage. Make up air likely required. 414.5.1 – Explosion control is not required per OBC Table 414.5.1 – 1C not listed. 414.5.2 – Standby power may be required for the continuous ventilation. This would be exempt if the 1C flammable liquid is stored in containers not exceeding 6.5 gal. IFC 2704.2.1 – Spill control needed if storage is in individual vessels of more than 55 gals. The barrels are smaller than 55 gal so no spill control needed. IFC 2704.2.2 – Secondary containment is not required. OBC – 415 Detailed requirements for H Groups 415.3 – Fire Alarm monitoring of sprinkler riser. Existing, complies. 415.4 – Automatic sprinkler. Design should be review for the change of use/occupancy. 415.5.1 – Emergency alarm. Local manual alarm outside of egress from a storage area is required. 415.6 – Greater than 25% of the perimeter wall is exterior wall, Complies. 415.6.1 – Group H minimum fire separation distance. OBC Table 602 – Exterior wall fire-resistance rating based on fire separation distance. 26’ separation distance to the east and west property lines requires a 1 HR exterior wall rating for an H use group. OBC CH 5 – Building area. Existing building area is 13,246SF is less than Table 506.2 14,000SF for a IIB, H-3. Complies without open perimeter or sprinkler area increases. OBC 706 – Fire walls. A 2 HR rated fire wall exists between the 5B (combustible) B-use office and the 2B (non-combustible) F-1/S-1 to separate building construction type. Table 706.4 requires a 3 HR rated fire wall for an H-3 use group.
  48. 0 points
    Spirits in a barrel are included in the MAQ per zone. In other words, if you are F-1 the most you can have is 960 gallons MAXIMUM not in bottles. The 960 comes from 4 x 240 (4 control areas sprinkled - your distillery and 3 others). There may be no maximums in the fire code but there are in the building code.
  49. 0 points
    Thatch, am I reading your remark correctly, that you say spirits-in-barrels are included in the 240gal MAQ per zone? My understanding was that they were exempt from MAQ counting and so you could have up to the 240 gal MAQ in addition to spirits in barrels and bottles. In any case, MAQ is subject to the authority having jurisdiction and they could require a lower MAQ regardless what any of the fire code says (NFPA 30, others).
  50. 0 points
    I started pretty much the same way you described in your original post. Weekend warrior. Very small operation (400 sq ft.). Very DIY. Bootstrapped, out of my own pocket. I worked a full time job for my first 3 years of business planning, renting space, buildout, permitting, and product development. The most money I had in my savings account at one time was about $22k. Luckily I was able to gradually scale down my shifts at my job as my distillery started to cash flow and grow and I was able to start paying myself. I dedicated all my spare time and money into this thing for 3 years before I was able to really take the plunge and distill full time. It was a difficult 3 years. Broken relationships. No vacations. No going out to eat. No spending money on anything but life essentials. But I didn't know any other way to do it. And, in the end, I pulled it off. Now, I've been distilling full-time for 5 years and I have 2 happy full-time employees. We're growing wholesomely, naturally, and without any outside investment whatsoever. And (kicks myself in the face) we stupidly have never opened a tasting room. I'm not saying the way I did it was the best or most graceful. But it is possible. And if this is the way you visualize it being possible for yourself, by all means, get started ASAP! Let everyone else follow the typical business plan and make another distillery eerily similar to so many others. Let your struggles help build your character and define your story. You don't need all the expensive equipment to make good product. Keep your overhead and investment in equipment minimized and plan on spending all your free time and spare money on this for years. You won't sleep much. Build the most basic and utilitarian "tasting room' as you possibly can. A tasting room is a great way to quickly generate cash flow. And ability to self distribute is amazing! Not only are your margins much better, but you can build tons of value into your distribution network. Survival = Success. Take the plunge!
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