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  1. 3 points
  2. 3 points
    The presentation I put together on continuous column distillation is focused on a comparison of the efficiency of batch distillation versus continuous distillation. The discussion on the science of single pass continuous distillation (finished spirits) including the separation of heads / hearts / tails is a much deeper discussion that my ppt only briefly touches on. The file is to big to upload here if any one would like to see it send me an email Distillerynow@gmail.com and Ill send you the presentation
  3. 2 points
    There are various reasons For distillery success or failure vs the average business type (restaurants included ) such as: Many Small Craft distilleries are secondary to an individual's source of income. Small operations that are run primarily by families who are employed at other jobs, and they are working due to the passion of their endeavor. This type of operation can usually survive as a hobby that may break even. alternatively Retirement / heritage distillery where an individual has left their primary job or business and has a million or more to invest in a new field. They can float through the first few years while their decent local product matures long enough to be palatable. If collocated as a ditillery-pub with decent food, it can be a good model. alternatively Either of the above can also be operate as fake distilleries, where they re-bottle and rebubble bulk products, giving them a better chance to survive by charging True Craft prices with minimal input expense. ( There is no other industry that has a national infrastructure set up to supply fake craft to business that then attempt to dupe customers). alternatively Group funded operations that have sufficent backup cash to run without fear of making payroll. Again these can be run true or fake, or a hybrid of both which is quite popular wherein they rebottle bulk with the "premise" that at some point they will produce their own. Because distilleries come in so many shapes, sizes and models, and are governed by so many different state laws, you really need to drill down to find the reasons for success or failure of any given brand. None of this by the way touches on the plethora of fake "Big Liquor" craft offerings which are sucking up shelf space with the same old products they have been making for 50 years. prost
  4. 2 points
    Doc's, I give my customers free consulting on their equipment needs, equipment placement, equipment safety, hazardous environments, spirit production, spirit storage, bottling equipment etc etc. I also give out all of the trade secrets that I know such as how to created $37,500.00 worth of premium vodka in one of my 300 gallon pot stills in 4 hrs. How to produce higher proofs with fewer plates etc. The things that I don't know anything about are zoning and TTB applications and paperwork. I am the only vender that I know of that does this kind of extensive consulting at no charge. Most vendors just want to sell you equipment and they will try to upsell whenever they can. I am here to help make you successful and I never upsell. If I help make you successful you will come back and purchase more equipment from me when you expand. All of the above gives me advantages over my competitors and gives my customers advantages over their competitor that are not my customers. Also if you purchase my equipment you get a free 3 day one on one distilling workshop at a distillery that has been running my equipment for 7 years. We are about long term relationships and the success of our customers. If you still need equipment and you want some free consulting etc,. email paul@distillery-equipment.com
  5. 1 point
    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.
  6. 1 point
    If you are not a good distiller than being a good business person is not going to matter very much. Having owned many successful business, one of the first things that I learned was that if you don't have a good product you are not going to get very far. However the reverse is true as well. If you are a shitty business person or if you are dishonest you will never succeed, no matter how good your product is. I have never taken a business course and I have started every business that I have ever owned on a shoe string budget. I started ADE with zero money, zero investors and ADE has never borrowed a dime. The old adage that it takes money to make money is not true. It takes brains, imagination, ability to take risks, organizational skills, hard work, perseverance, integrity, passion and love for what you are doing, and most importantly, gut instinct and intuition to make a successful business. One of the hardest things about business is dealing with an ever changing environment. Things are almost always in flux. You must be able to see where things are going to go and you must make adjustments before the changes occur. Also you must be able to understand what you are not good at and what your weaknesses are and you must be flexible enough to change your mind and your plans in mid stream. Being too rigid and stubborn is just as bad as being indecisive. Also you must be good with people and be a good leader. If you treat your employees badly, they will leave or worse yet, they will resent you behind your back and stay. At the same time, you must distance yourself from them, be able to lay down the law in no uncertain terms and not be a pushover or they will never respect you and of course you must be able to fire those who are not up to parr. If they cannot do their job it does not matter how many kids they have or how far they are behind on their mortgage. If you keep a weak link you jeopardize all of your employees jobs. Also having a big fragile ego and not being able to correct your own mistakes will lead to your downfall. Admit your mistakes and learn from them, and then move forward. I have the imagination, drive, intuition, integrity, love for what I do and fortitude, but I don't have the best organizational skills and I know that, which is why I have a COO who has those skills in spades. Also because I sometimes work from gut instinct and reserve the right to change my mind at anytime. I would never have a partner or investor of any kind.
  7. 1 point
    There is a beautiful thesis published by Victoria Green a few years back that looked at Bundaberg in Australia, it contains a wealth of fantastic information, and touches on the topic of bulk molasses storage quite a bit. This is absolutely a must-read paper. http://unsworks.unsw.edu.au/fapi/datastream/unsworks:36385/SOURCE02?view=true
  8. 1 point
    We're mostly talking about cereal mashes of unmalted grains here - rye, corn, etc. There is no enzyme to denature, causing non-fermentable sugars. Malt and Enzymes are added after the cereal mash has been cooled to temperatures (and pH adjusted) to convert all the gelatinized starch to fermentable sugars. Using something like Glucoamylase, the potential for non-fermentable sugar is just about nil. When we're talking about cereal mashes, realize that unmalted grain generally requires higher gelatinization temperatures than unmalted grain - and be careful referring to brewing literature that doesn't specify, often times they are mainly referring to malted grain, or even pre-gelatinized adjunct. Also realize, the higher the temperature, the faster the gelatinization process. There are large commercial distilleries that use pressure cookers, or inline jet cookers, to heat the mash far above 212F (boiling point) - which results in near instantaneous gelatinization of starch.
  9. 1 point
    How much rye did you use and was it malted or unmalted? If you used unmalted rye, it's likely you got very little fermentable sugar from the grain unless it was very finely milled. The temperatures you quoted are related to the enzymatic conversion of starch to sugar, but first the starch made available for conversion, basically to be broken apart from the very sturdy way the grain has stored it. With malt, the malting process has already begin this transformation but with raw grain some combination of physical disruption (milling), heat, hydration, acid, and enyzmes is necessary.
  10. 1 point
  11. 1 point
    We've been messing around with the trial version and getting really good results. Not specifically honey, but sugar and simple syrup.
  12. 1 point
    U line is the best that i know of . tons of packing options , tim
  13. 1 point
    We are looking as well. Will let you know what we find.
  14. 1 point
    Thanks Foreshot. I appreciate the education.
  15. 1 point
    Yes. Tails never make it up the column so that part happens naturally. On a still you use for a finished spirit you would pick a plate that has the flavor profile you want and take off from there - aka the take off plate. You design the still so you have a take off rate that matches the replenishment rate and the column will stay in equilibrium. Various designs out there, some you can have more than one take off plate, some you adjust the column dynamics to make changes to the output ABV. The issue is that you will always have at least a trace of heads in it. Think of it like old school moonshining - each plate is like a jar, you pick the jars (plates) that you like and mix that in for a finished product. https://www.alcademics.com/2013/07/how-column-distillation-works-bourbon-edition.html http://cocktailchem.blogspot.com/2019/01/the-physics-of-batch-column-stills-and.html
  16. 1 point
    Calcium carbonate, not chloride. The calcium carbonate is a slight base and it will raise the ph if added by itself. I found if you add it in equal parts by volume with citric acid, it becomes a buffer. The cc dissolves in acid and by adding both I think it creates a liquid with more dissolved calcium than you would get by just adding cc as powder. You can add cc as a solid, shells, eggshells and it will dissolve slowly and in my experience won’t correct a ph crash as it’s too slow to react. You can also buy it as a powder which reacts quickly and can be added at any time during the fermentation. The trick is knowing how much to add. I would add 1/2 to 1 cup at a time to 110 gallons if it was a sugar based wash with little buffering. Less for grain based fermentations.
  17. 1 point
    Huffy: This is easy. Go into your PonL DSP record (not the entity record). Click on the record info tab to be the following menu: Click on tyhe supporting documents and attachment link. It brings you to a screen that shows all the documents that you submitted and that TTB has approved. Look for the following document (I omit the left hand columns). Click on the link it the column to the left of that. It will download the approved application. Save it, print it, and send it to the DSP from which you want to obtain spirits. Hope this helps.
  18. 1 point
    Butter Popcorn/Hot Buttered Corn - Like @Foreshot says - Diacetyl (this is what movie theaters put on your popcorn) - the muck/backset - likely lactobacillus - primary ester would be Ethyl Lactate (lactobacillus) - gives you a really creamy, buttery flavor. Ethyl Lactate can come across butterscotch as well, along with the other lactic acid esters. Any of the toffee, butterscotch, caramel, browned butter flavors - ethyl lactate plays a major role, and when paired with many of the oak flavors - vanilla, coconut - give you the big brown candy flavors. Flavors: Ethyl Lactate - Sweet, Fruity, Creamy, Pineapple-like with a caramellic brown nuance. Isobutyl Lactate - Buttery, Caramelic Isoamyl Lactate - Creamy, Nutty
  19. 1 point
    Here's a thought. Run a previously stripped batch with one plate and take it down to 134 proof, then put it away for 4 years at 120p in # 3char. Then run another batch with 2 plates, take it down to 142 and put away at 110 proof in a #4 char. Then the next day run with 3 plates............. Then next week run a single pass group with all the plates but only go down to 147p and put a #2 barrel barrel away at 120, then the next day run a barrel not so deep into the tails, but only use 4 plates and put that barrel away a 100p Take notes of all the flavors you come up with, and then you decide what you like. That's how you make Craft Spirits.
  20. 1 point
    You are a lucky one. Those piss-ants sent me a dangerous still. It took a lot of work and a lot of money to get it operational. Not to mention that I had to buy another still to try and catch up with demand due to the constant lies from those pieces of shit about delivery times. I am not one to wish bad things on people normally but it would actually make me smile to see them go to jail.
  21. 1 point
    For planning I would use a 10:1 reduction. So if you start with 100 gallons in a fermenter, you will have about 10 gallons or 50 bottles finished product for whites/vodka. Barrel aged whiskey will be less, maybe 15:1. Pretty easy to work your way back from there. Just take your bottles per week, divide by 5 for gallons, then decide how many still runs you want to do. Divide your gallons by still runs, then multiply by 10 or 15 to get your still size. Figure 2 week turn on a fermenter. So take still runs per week X still size X 2 and that gives you the fermenter capacity needed. Then match the mash tun to the fermenter size. Might not be perfect, but it will get you close. The hard part is getting sales volume. Equipment is all about capital expenditure and easy to calculate.
  22. 0 points
    So basically me, and every other craft distiller I know, have been successfully fooling ourselves for years now..
  23. 0 points
    The same convention is used in South Africa. There is very little grain-derived potable alcohol available here. It is all grape or sugar cane based. What we call cane spirit here is really a neutral rum. Locally vodka is made from the same cane-based neutral spirit. Each bottler has their own "magic" that converts cane to vodka, most of it involving treatment with activated carbon. I don't know how much of it is hype and how much is valid technology. Some very well-known international vodka brands are made in South Africa from cane spirit. If you want to make a very smooth vodka, you must start with a very smooth cane spirit. In my experience it is difficult to remove harshness from a spirit by any method other than distillation.
  24. 0 points
    In this industry great branding and marketing can (and often does) compensate for sub par product. And on the flip side the best product in sub par branding will often fail.
  25. 0 points
    I think you hit the nail right on the head with this.
  26. 0 points
    Too bad the alcohol retail and distribution model is prime for disruption and disintermediation. Young consumers have zero desire for brick and mortar retail, especially undifferentiated retail. We know these new generations are heavily motivated by experience, and that plays a major role in the brands they associate with, and buy from. That said, the destination distillery, brewery, winery, cidery, or meadery represent a major threat to both retailers and distributors. This is disintermediation. I live in a major metro, I can buy from Amazon in the morning, and have it on my steps in the afternoon, even on Sunday, yes Sunday. I have to drive to 5 different stores to find the bottle I want? That's just f*cking stupid. I don't have cable TV, I don't watch any of the channels they want to shove down my throat with their packages. I want what I want, when I want it. This applies to everything today, it's not just cord cutting. If you don't have the beer I want, when I want it, I won't ever come back. I don't care that you have 300 cases of Bud and Coors stacked up, or that you have 100 other craft brews. I'll drive two hours, stand in line for two hours, get what I really want, post about it online, and not give a crap about your corner store ever again. This is disruption. Spend 15 minutes on the secondary market forums/communities online. You'll see everything you need to about how passionate consumers can be about products. Bourbon, beer, rum, wine, etc etc. You'll also see everything about why alcohol retail will die. Limited allocation, you need to spend thousands of dollars at a store to even have a chance at getting an allocated bottle, retailers charging absurd markups. If you aren't lucky enough to live in a major metro, with a good retailer, you don't stand a chance at being able to purchase many products. There are dozens of large distilleries that would be immensely more profitable if they could sell direct to consumer. There are probably hundreds of products that would be wildly successful, but can't make it there, because the distribution and retail model will never allow for it. Wineries are making a major push for direct to consumer, I suspect breweries will as well. Recreational pot is passing around the country. Sorry, but the protectionist, prohibitionalist, monopolistic alcohol distribution models are not long for this world.
  27. 0 points
    That's the key. Like many have said before: We're all in a marketing business that happens to sell booze. If you don't understand that, you're going to have a very difficult time.
  28. 0 points
    The industry is definitely doing some strange things. While the OP is a bit of a rant, it is certainly based in valid claims. The leadership council at the 2nd largest spirits distributor in the country said last year, that they expect within 10 years, 80% of existing craft distilleries will close their doors. Whether that is "gut feel" or based in statistics, I don't know, but it was brought up when "craft" became a topic in their meeting. Also, when you see a brand like Death's Door sell its equipment (200k cs/year capacity) and a 20k case per year brand for 2.5 million to the highest bidder, you have to wonder what is going on in the industry.
  29. 0 points
    EarlPins, 80% of restaurants fail within the 1st 5 years. It appears that the failure rate among distilleries is a great deal lower than that. Does anyone have an idea what it is? Also, I've seen more than one distiller who has been in business for a year produce superior products than some others, who have been in business far longer. Some people learn a great deal faster than others. Some never learn. Personally, I think that there is room for thousands more small distilleries in the US.
  30. 0 points
    Yep, they're $5.50. Are you sure you want 1/2" barb? You mentioned threaded in your original post, so that'd be the 1/2" NPT adapters rather than 1/2" barb. These are not yet on our website, but you can give us a call at 707-963-9681 to order.
  31. 0 points
    The OP says that he's not going to distill this, just brewing it to drink. I've never had a pure sugar fermentation that I really wanted to drink. If it ferments out dry it is unpleasant and acidic, even with carbonate additions to keep the pH from crashing so low that the yeast stop working. It also often has a lot of apple character which the OP says is acetaldehyde. Probably correctly. I'm not sure that any amount of DAP or Fermaid or yeast strain or crushed B vitamin or calcium carbonate or oyster shells or whatever will make a pure sugar wash pleasant to drink out of the fermenter. Just my 2c.
  32. 0 points
    Make a great platform because the link you posted "tastemade.com" is like a click bate site. I lost interest in less than a minute. It's garbage. Ultimately, I agree. There is always power in numbers but you have to do it the right way.
  33. 0 points
    I forgot about that - I'll look it up. Thanks! I want to build a small version first to figure out how to make it better. I'll hit you up for the full scale version and how to automate it a bit. Like you said it's an old design. I'm reading all the stuff @bostonapothecary is writing about beta-Damascenone, esters and other aromatic compounds. I want to figure out how to max out the yield of those.
  34. 0 points
    I am just stating facts in hope that anyone considering signing a contract with Corson Distilling would be informed to make the best decision. 15 months ago I signed a contract with Corson for a complete turn key 300 gal system including 4 ferms, 1 mash tun, 1 multi purpose 24 plate still with complete automation. The contract read the equipment would take no longer then 6 months. After our initial down payment of 50% (63k) on 1/2/18 Corson suddenly became silent. I had to send several emails to get a response about anything. Then Corson wanted to change the design and look of the equiptment. After a month of stating my case they did agree to build the design I was sold. As of Jan 2019 we had not received any equipment and Corson would not return our calls or emails. After leaving voicemails everyday for 2 weeks we got a call from a gal with Corson who assured us they would be building our equipment and they were short handed. The very next day I received an email from their bankruptcy lawyer, Holly Roark, stating that Corson was no longer going to build the 26k in ferms and if I wanted my still, mash tun, and automation I needed to respond to them with in 48hrs and send 18k more than the contracted price (81k) within 5 days or they would be ceasing operations and maybe filing chapter 11. It’s now in the lawyers hands. There is silence from Corson. I am so disappointed as I am a blue collar plumber who’s saved money for 7 years to have this opportunity to better my and my family's lives. I am at a place financially now trying to start over on this business. I’m not going to be able to make it work. I hope this doesn’t happen to anyone else.
  35. 0 points
    The best to do would to get a hold of an Corian installer and ask for a cut out from a kitchen sink. We just used CA glue (super glue) to put it together. I'm finding the legs to be unnecessary, may be just glue some tabs on the bottom to keep it in place over the chafing dish. The border on top helps a lot with collecting spillage and is just strips of Corian run through the table saw and had the edge rounded over with an 1/8" router bit. Good luck
  36. 0 points
  37. 0 points
    We’ve had far more people ask us about coming in and having a more hands-on experience - that they would pay for - than people coming in to ask about buying a barrel of whiskey. I take that back, they ask, but are often surprised at the price.
  38. 0 points
    captnKB is not bullshitting you. Corson's stills are dangerous, because of the design flaws, shitty fab work and cheap parts. Also there weld fit and polish looks like crap, upon close inspection. Because of the column design flaws and the wrong pressure relief valves being used, one of these stills built up pressure, popped the pressure relief valve which promptlyly clogged causing a run away pressure situation, which blew the manway off the still, spewing hundreds of gallons of scalding hot mash all over the distilling area, killing 2 cats in a horribly painful fashion. If the distillery owner had not dived under a table, he could have been horribly injured or killed as well. The owner of the distillery was actually lucky that Corson used the cheapest crappiest Chines manways. If the manway had not been so weak, a massive explosion could have occured. The Corson plate design is ridiculous. It looks like it was designed by a 5 year old. My 6" plate design has more throughput than their 16" plate design. Their offset columns sit too low to gravity feed condensate back into the pot. Their condensate return lines are designed wrong causing the columns to flood. And this is the stupidest part, they only have one tiny little downcomer with a 5/8" throughput for their 16" plates, which also causes flooding. Also there stills, with multiple plated columns, do not operate with complete functionality of all of the plates because of another design flaw. If you sell this to someone, you do so knowing that it may be dangerous and will will not function correctly. Please read the reviews and click on the newspaper article links at the link below so you better understand the huge mistake that your friend made when they purchased from the idiotic, lieing, cheating Corson brothers, one of whom is supposed to be an engineer and the other an attorney. Stupidest engineer I have ever seen. Below is a link to reviews of my equipment which is in over 300 distilleries in the US alone.
  39. 0 points
    You'll need to try both options - it can differ based on still whether top down or bottom up works better. Why? It's going to depend how well the plates drain and the associated pressure drop. You'll want to disable the plates that result in the least liquid hold up on the plate, since this will eliminate the impact from passive reflux. In my experience, I've seen disabling the bottom plates work better, but I've also heard the opposite.
  40. 0 points
    We collect down to 20 proof 10% ABV on a stripping run. There is a good bit of useable alcohol and good flavor in those tails and to leave them in your wash after a stripping run is to throw away good alcohol.
  41. 0 points
    Yes, I love to mixed ferment. Generally though, I'm doing it because I'm pitching an esoteric slow fermenting yeast first - Torulaspora, Metschnikowia, - or bacteria, etc. And giving it a solid 24-36 hours to build character before pitching the heavy hitter. Why the desire to co-pitch? Are you assuming attenuation is going to be a problem? At reasonable starting gravities, it's not problematic. I use a number of ale yeasts, none of which have had any issues fermenting down to 1.000sg. S-04, US-05, Nottingham, ECY10, etc. Chalk it up to slightly warmer fermentation temperatures (high 70s), high nutrient (backset), agitation in fermenters to reduce early floc., and mashing with little to no residual dextrins/unfermentables (glucoamylase). Nottingham is hands down, one of my favorite whiskey yeasts. Couple things to keep in mind. In my experience, high starting gravities are going to make this more challenging, not less, especially if your first pitch yeast is a fast fermenter. By the 24-36h mark, you've already created enough alcohol to create a stressful environment for the new pitch, at that point there may be enough of the Yeast 1 biomass to outcompete Yeast 2. Reduce the timeframe, and you don't yield nearly the same character from Yeast 1. To emphasize character of Yeast 1 - consider underpitching at 1/2 typical cell counts - this is to emphasize Yeast 1 character and to slow down Yeast 1 somewhat (yes, it's somewhat counterintuitive). Underpitching ale yeasts and fermenting them warmer than recommended temperature is a great way to emphasize ale yeast ester contribution. Killer Factor Positive and Killer Factor Sensitive yeasts. If Yeast 1 is sensitive, and Yeast 2 produces killer factor - this may be counterproductive. Pitching a sensitive ale yeast, and then a fast fermenting KF+ yeast a few hours later - you might be wasting money. Careful with the high-phenolic POF+ yeasts - those phenols come through loud and clear, screaming all the way through hearts. Might be your thing if you like a "peaty" phenol character. Really fast ferments (4 days) is not going to yield tremendous yeast flavor contribution, so it may be moot. Fast ferments are ideal if the end goal is a cleaner spirit with higher yields, but longer ferments really begin to emphasize character - I think this is especially so with the ale yeasts. Let 'er riiiide. Maturation duration is a killer of unique yeast flavor contribution. The beautiful fruit and florals of ale yeasts do not stand the test of time. You can have an amazing new make, by the 1 year mark it's already lost considerable character, by the 2 year mark, it's almost gone. It becomes a very, very subtle difference. I always wondered why the big distillers said that yeast didn't make a difference. It's not that, it does make a huge difference in new make ... but at 4 years? 8 years? 12 years? Concur with @adamOVD on the Champagne as Yeast 2 - EC1118 is very commonly used to rescue stuck fermentations, as it can withstand the stress of being pitched into a higher alcohol fermentation. FYI - It's killer factor positive.
  42. 0 points
    Lauter grant. When using a pump to move wort from the lauter tun to the kettle, it is easy to pull liquid from the tun faster than the grain bed wants it to flow, compacting the bed and causing a stuck runoff. ... A lauter grant is simply a vessel that collects the wort from the lauter tun. Sorry, no vegemite here Mate
  43. 0 points
    Thanks guys. Silk, I'm not boiling, just going straight from lauter to ferment. Anybody using a wort grant to check for clarity during vorlauf and check SG? Early on, we can't really budget for a boiler (+/- $150k with room, lines, return, etc) so we are planning on either boiling/treating the mash water in our stills or getting a dedicated hot liquor tank fed by a burly tankless gas heater and dose into it. We could get a dedicated boiler for our mash tun/HLT and save a little cheddar. I think under 300k-400k btu, we can have a boiler out in the open next to the units. Not uncommon to see smaller dedicated boilers in small breweries. We really don't want to do electric heat as we will already have a big 20 ton chiller setup and are putting solar on the roof. I don't want to burn through 80,000 watts heating stuff. Lacking a big boy boiler, anybody have experience with alternative heating? Pete, I've done some reading/stalking on your process and wow, I am in awe of your operation. Makes me sort of giggle when I see "grain to glass" on people's marketing materials.
  44. 0 points
    Lots of people have paid deposits on whiskey that has not yet been made. I took payment for barrels that customers are going to be waiting years for delivery on. They want 5 year old whiskey, I dont have 5 year old whiskey now, I still sold them 5 year old whiskey and will deliver in the future as agreed. Paying a deposit in advance is not in of of itself a foolish thing..
  45. 0 points
    You are lucky. My first conversations with them was in August of 2017. I scowered the internet and this forum for bad reviews. I could not find any. Come to find out later the bad reviews on this forum had been removed at corsons request and the forum rules had changed as we were sending our 50% down. At least they changed the rules to allow these posts to stay up to hopefully protect people. I’m thankful these type of conversations saved you guys from these crooks
  46. 0 points
    Chapter 11 is reorganizing debts so that a business can keep operating. My guess is that they are threatening 11 so that they can keep taking deposits without risking criminal liability. They could keep taking money claiming that they had the intent of continuing to run the business. They could play it out as long as they can and keep taking deposits from unsuspecting people until it finally crashes down. Then they can just claim that it is nothing more than a failed business. They probably think that will keep them safe from criminal proceedings. I think a good agent could put their asses in jail anyway. It probably wouldn't be that hard to show they had no intention of delivering equipment even as they took deposits. I partly base this on a comment made in another thread that said their building was empty. Kinda hard to make stills when you have no equipment or employees to make them. Hey Corson - the next call you get asking about equipment may be an agent in disguise! Better think twice about taking more money.
  47. 0 points
    Hello, friends. I'm a home distiller from Russia. Sorry for my English - it is not perfect, but I think it will let me communicate here. My main interests are malt & grain distillates: scotch, bourbon, bread wine (traditional russian spirit). Sometimes I make ethanol for further absinth production. I prefer to learn & use traditional technology. Experiments are not my choice. I expect that my communication here will let me understand traditional processes better. I also search & read books about scotch & whiskey technology and I'll be grateful for literature recommendations. Home distilling is fully legal in Russian Federation provided that the product is used personally. At the moment I use broad range of equipment: cooker with motorized mixer, simple condensers, dephlegmator, bubble plate/cap column, rectification packed column. Last year I worked with malt mashing process, using a kind of a mash tun. Practically all processes are conducted with a controller based on Arduino. So, I think that is important to learn traditional american spirits from american books and american forums. Recently I discovered rye whiskey and found it excellent. Hope, that this forum will help me to make spirit close to traditional ones. With great respect, Dmitry.
  48. 0 points
    Kegged craft cocktails originated on my blog about ten years ago. Crappy margaritas on the gun existed, but no one had done anything with quality ingredients. I continuously learned more and updated a lot of the ideas. One of the big ones is reflux de-aeration to remove oxygen and the idea that you can un-couple enzymatic bittering of citrus from citrus oxidation. I ended up with formulations bottled in champagne magnums for more than 12 months. Reflux de-aeration is a really old imprecise term, but it basically uses the rule of partial pressures to show that dissolves co2 in a liquid can force oxygen out of solution. You can prototype formulate products with pre-bittered citrus (non-oxidized) to predict how they will evolve, but the hole thing is really just a tease. When you get to large scale products sold at wholesale margins, the ideas just aren't that viable. You cannot purchase bulk citrus juice properly processed to my knowledge. For prototyping and work for my restaurant's inhouse sales I developed a Champagne bottle manifold, a manifold style keg to champagne bottle version and then two different very affordable full enclosure systems. One is for small bottles and one is for larger sizes. They use quick disconnects and can be operated in an array of multiple units. The counter pressure designs allow the hitting dissolved gas levels well past 7g/l which is coca cola to 9g/l which is prosecco and beyond where true Champagne is sometimes 12g/l of dissolved gas. These last two products were designed for far flung resorts that needed tools to bottle carbonated products in whatever bottles they could get their hands on because they could not purchase idealized new bottles. I've shipped the tools around the world, from pro formulators to eco hotels and from Michelin starred wine programs to the top bar programs internationally. Adding to the ideas was the concept that you can measure dissolved gas with a kitchen scale so you can rapidly create progressive series for tasting panels. This makes carbonation more independent of the pressure/temp methodology and easier to make comparisons. You can work in reverse with the concept and start analyzing competitors and role models for patterns that may dictate what equipment you need. Weigh things, then de-gas, then measure liquid volume. Another formulation idea to consider is the notion of delle units for stability. Many products will want to be at the minimum of alcohol content for stability. Professor delle's concept states that units of sugar can trade for units of alcohol in contributing to stability and best bets exist. This goes further and dissolved CO2 can also participate. This is used in some really smart products on the market, but formal best bets are not known. For distillers, I recommend people start producing products for their tasting room which becomes a great focus group. A lot can be viable for those retail prices and you can learn a ton of skill sets to scale up. Weddings and general catering can be a not insignificant market. You may be working with distillates, but consider your shelf life to be that of fragile beer with a drink by date. Many formulation ideas are for bomb shelter products. A lot can be learned there, but it is not craft. Dream to make something you're truly proud of. The market is flooded with junk. People are getting paid, but I cannot imagine anyone is truly proud of some of the new carbonated canned cocktail products. Too many compromises get made when fruit juice is forced into the bomb shelter. My personal bunker has nothing but whiskey and rum.
  49. 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
  50. 0 points
    Your prices are really good, btw.
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