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  1. 4 points
  2. 4 points
    Friends don't let friends run stills unattended, any questions?
  3. 4 points
  4. 4 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
  5. 3 points
    The issue about turning elements on sequentially over time is in reference to a demand meter. Depending on your service, once you hit your "maximum daily demand" which I believe is over a 15 minute period, you will thereafter be charged that "demand" every day for the rest of your operational life. However your cost per KW will be lower, billed on top of that flat demand charge. As for remote start up, perhaps you could run a feed back loop program to your iPad that is lying beside you in bed, that also activates a remote wire clipped to your nuts. Then when your still starts at the distillery you will simutaneosly gets zapped in the nuts to force you to get up to protect your investment. All of course at a lower cost per KWH.
  6. 3 points
    The Corson's attorney sent the cease and desist letter below to me in 2017. Please see my replies below the letter. They were of course bluffing. They threatened lots of people with law suites at that time. They had no case and I knew it. Everything I said about them was true. You tell them any time they would like to bring suite, my attorney and I are ready. They have no case and we will bleed them dry. Do not contact me again and tell the Corson's that if they or anyone from their organization contacts me again I will report them for harassment. Mr. Hall, You are responding to my secretary, Ms. Bush. Please kindly direct any further communications regarding this matter to me. In your email you allude to the fact that you have an attorney. If that is the case, please immediately forward my cease and desist demand to him or her. As I indicated in the several voice messages I left for you, if you are in fact represented by counsel then I can only speak with your counsel. It is because I received no further information about who your counsel is that the cease and desist demand was forwarded to you directly. The cease and desist demand stands. I respectfully request that you forward that demand, and this email, to your attorney immediately. Thank you. My Reply to the above. You tell the Corson brothers they can kiss my harry hillbilly ass, Tory called here cussing me like a dog threatening to sue me and I told him I would stomp his ass if he ever talks to me like that in person. You picked the wrong person to try and intimidate. Bring on your law suite, I'm ready and waiting
  7. 2 points
    I 'll be one just give me your address and a time when your not around .
  8. 2 points
    You have asked a question that I have thought about writing a book to answer. Having started a few small businesses in my life, this has proven to be the most complex. There are endless details and problems to solve, and there is a very small community available to help (although most in the community are very generous in giving advice, etc.). Investor capture work is worth a chapter of two. Start very early in your business plan process and you will spend a lot of time with little results... but those results are generally more valuable as initial capital is the hardest to come by. However, it will also be more costly capital as you will need to give away more ownership to attract the investor at that point (all you have are ideas on paper without any proof you can actually execute on a plan). There are three types of investors: 1 - those that know you and like you and want to help you. 2 - Those that want to play a role in the business. 3 - Those that will only invest based on anticipated probability of a certain level of ROI. #1 should be your first target early. One idea there is to come up with an offering but include a convertible shareholder note vehicle. Let's say Uncle Joe likes you and wants to help. He has a bit of savings he isn't afraid of losing, and more that he would invest if he has some security behind it. One idea is to have Uncle Joe buy-in with some, and then maybe does a convertible note for some of the equipment where he holds title to the equipment. The payments for the equipment can be deferred, but interests accumulates. At some date in the future the principle and interest would be payable to Joe, or he can chose to convert some or all of it to shares in the business. If the business is not doing well, then Joe can take his equipment and sell it to at least partially recover his losses. However if the business is doing well, it can secure a loan to pay off what Joe is owned, and use the equipment for collateral, or Joe can convert all or some of what he is owed into ownership shares. #2 is a partner. Be careful. It is like getting married without the benefit of sleeping together. #3 is the hard one. Be careful here too. Read about Balcones. Better to push this off into the future when you are open and have some proof of concept that you can pour and sell. Note that if you are not an attorney, and you will have investors, you will need to hire an attorney. I will not tell you how much I have spent on attorneys because it makes me cry. The sequencing of steps will look like a mess, and there are many irreconcilable conflicts that you just have to deal with. For example, my building official wanted county health department sign off before he issued the C of O and the county health department wanted the C of O before they would do any inspection. You just have to negotiate your way to some successful conclusion. You will need an address and floor-plan and list of equipment before you can get TTB approval and state approval. I know of one distillery where the owner leased a very small facility to store all his equipment and supplies he was going to use for his final address, and used that smaller address to get his TTB and state approval for his DSP, and then did some DSP-to-DSP transfers of spirit in barrels that aged in this small warehouse space while he worked on finding and building his final space. He submitted and was approved for the changes, and when he finally opened he had 4-year old whiskey to sell on day one. Very smart! That was not me. The very first thing you need is a fully fleshed out business plan. This is very important as it contains all the big picture thinking that answers a lot of the questions for what steps are needed and in what sequence. You need to put a number of hours into just sitting down and thinking and writing it down. You need to think about how big of an operation and how much you think you can sell, and capture all the money in and money out flows in projected financial reports. I have a 6-year cash flow spreadsheet backed by all the assumptions about costs of good sold and sales that updates everything when I make a change. That way I can play with the assumptions as I develop a better confidence and understanding in how the business will operate. Frankly, you should never talk to any investor without having done this first. I will open this next month. It has been over 4 years since I first sat down to start writing the plan, and three years since I started paying for things related to this business. I will have my first sales revenue in July 2019. My last bit of advice.... making beer is a lot easier and quicker.
  9. 2 points
    No - the spirits must be aged in the oak. Buying wine that has been stored in oak means only that you paying someone else to store something you will still have to store for an additional two years,. I'm not competent to comment on whether distilling wine that has been in oak will benefit the brandy produced. Stipping out the excess verbiage to get to the basic, we get, "In the case of brandy distilled from wine of grapes, which has been stored in oak containers for less than 2 years, the statement of class and type shall be immediately preceded, in the same size and kind of type, by the word “immature”. So, I see your logic. Does the phrase "which has been stored in oak containers for less than two years," modify "brandy" or modify "wine of grape." The answer to that lies in the age statement, in §5.40, again simplified for clarity, and referring only to grape brandy, not other fruit brandy: (b) Statements of age for brandy, Age may, but need not, be stated on labels of brandies, except that an appropriate statement with respect to age shall appear on the brand label in case of brandy (other than immature brandies which are not customarily stored in oak containers) not stored in oak containers for a period of at least 2 years." And age means, by the definition at 5.11, "The period during which, after distillation and before bottling, distilled spirits have been stored in oak containers.
  10. 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.
  11. 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.
  12. 2 points
    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.
  13. 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.
  14. 2 points
  15. 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
  16. 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
  17. 2 points
    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.
  18. 2 points
    Oh damn, there is a Canada forum???
  19. 2 points
    I hope you figure this out, I want to have a blue vodka too.
  20. 1 point
    Illegal where? There is a whole planet worth of freedom outside the USA. Further, this is a third party’s video about their product. Try to relax a bit. Life will suck less.
  21. 1 point
    On business plan. I used to do business consulting for startups here in Fiji. I had a client who wanted to grow things and everyone was telling her to “do a business plan”. She wasn’t sure why so she paid a firm in the USA $2000 to generate a business plan for her. Of course it was less than useless as it had almost zero useable data and wasn’t even founded on numbers she wanted to work off of. Of course she ignored the consulting advice as well. Yada yada yada... Flash forward three years and the opportunity has passed and she’s spent hundreds of thousands chasing some unguided dream in a tropical paradise and it’s no farther towards profitability The whole point of a business plan is to MAKE YOU go thru the data and process and market research so YOU will have an intimate and better understanding of the business you intend to pursue. Ive used growthink ultimate business plan template and it’s easy and well supported and worth paying for they also have a marketing plan template as well as other resources I’m not affiliated with them but it was helpful to guide me thru that process and had videos to help me grasp what I was doing and why Paying for their package with the videos and stuff is worth it in time saved 100x over https://www.growthink.com/products/business-plan-template Hope that helps
  22. 1 point
    No problem having your digital thermometer certified - I recommend one of the digital reference thermometers from thermoworks.com. https://www.thermoworks.com/Reference-Thermometer I have one and it is very dependable.
  23. 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
  24. 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?
  25. 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.
  26. 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.
  27. 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.
  28. 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.
  29. 1 point
    Great thread! We have two valves. A full-port ball valve, and a globe valve. On heat-up, we simply open the ball valve to allow full, unrestricted flow. For fine control, we shut the ball valve and use the smaller globe valve. It's common on the European stills to see two valves in parallel. A large globe, and a small globe. The reason for this is to maintain fine control, without significant flow restriction of a small globe valve. Using a single large globe is sometimes counterproductive, you use a globe for precise control, but a large globe valve typically has poor control at low flow rates. So instead, use a less expensive ball valve on heat-up, and use a smaller globe valve for precise control during the run. The technical term for what I'm talking about is turndown. The higher the turndown, the more precise the control over the full valve range. This applies to valves too. Using a single small globe is always counterproductive - I've seen folks have really slow heat-up times, despite having properly sized boilers, because they were trying to force all the steam through a 3/4" globe valve. Very very restrictive flow path. We run a 1" globe and a 1" ball on a 1000 liter still. Heatup easily takes twice as long if you try to heat through the globe valve alone. Usually I stand around wondering what the hell is taking so long, and then I realize I didn't open the ball valve. I would also agree to check the cut-in and cut-out on the pressuretrols. If you are set really wide, and have really long pre and post-purge, you'll have a big swing. But, looking at the boiler gauge - what's the full swing range you see - low to high? It should be pretty obvious to know if this is an issue. I'll say, most of us have 2-3psi swing on the boiler, this generally is not a problem.
  30. 1 point
    Georgeous, It's a standard tube in shell set-up. The large opening on the end is for the mash. I think what is throwing you off is that the inlet for coolant is smaller. This is indeed the case but the inlet connects to the much wider shell. Easy peasy.
  31. 1 point
    Georgeous, Our tube in tube heat exchanger is less than $3,300.00 It will crash cool 300 gallons of mash in 30 minutes. Please see the picture below. Our is one of the heaviest built in the industry and I would be shocked if anyone can offer you a better price apples to apples. We have them in stock. 417-778-6100 paul@distillery-equipment.com
  32. 1 point
    I believe what Paul is saying is, running equipment that is not up to all codes is both dangerous to the operator, as well as to our industry overall. The next time some yahoo blows themselves up or kills a tour group of tourists we will all be in a world of hurt. Nobody is going to drill down deep enough, nor will anyone really care to find out what shortcuts the still manufacturer or operator took to keep their cost of entry down. Our insurances will skyrocket and some political hack will no doubt put a bill in motion that prevents non-employees from entering production facilities. Smarten up !
  33. 1 point
    I agree, if you are a good distiller or even a great distiller it won't matter if you don't have a head for business.
  34. 1 point
    Is this a beverage being made for consumption? Some of the high nutrient sugar wash techniques that are distilling-focused might not yield an ideal "beer". Absolutely none of the techniques we're talking about yield an intermediate "beer" that anyone would want to drink.
  35. 1 point
    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.
  36. 1 point
    U line is the best that i know of . tons of packing options , tim
  37. 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.
  38. 1 point
    In our case, the process could have made the glycol too hot to return to the chiller without damaging it. It stresses out the chilling apparatus if returning at a high temp. That's why we have a huge water reservoir that cools our process, and a glycol chiller that chills that water reservoir.
  39. 1 point
    Happy Tuesday Dear Readers, Ah … Spring time in the Rockies! 50 degrees one day, Blizzard warning and cancelled everything and road closures the next. I will say though, that it beats Minnesota (right @Skaalvenn), where you enter winter and negative degrees, and it stays there for 5 months!!!! At least here, in Sheridanopolis, you do get those 50-degree days followed by blizzard warnings. BUT AT LEAST YOU GET THOSE 50 DEGREE DAY REPRIEVES. Enough about the weather, what am I, some 90 year old rancher, talking about the weather. “Looks like weather’s comin’!” Isn’t it always!??!?!?!?! In today's installment of the “Tidbit”, I am going to keep this short and sweet, and not like I do when I say that and then go on ad nauseum for pages on end. This one will be short … ish 😊. Today I am inviting all of you to please come and visit me at booth 434 in Denver next week. As well, I have to tell you, BIG THINGS ARE HAPPENING!!!!! And when I say big things, I mean BIG THINGS. Although I will be at the expo next week and may not have a chance to post here (although I might, but really, with all the fun and frivolity that occurs at the expo it is doubtful), it is my anticipation that upon my return I am going to have some seriously amazing news for all of you here on the forums. With that said, I will be on hiatus for a week or two as I will be out of the country for a period. Even superhero’s such as I, InsuranceMan 2.0, need the occasional break. Insurance-superhero-ing is a full-time gig, 24/7, and occasionally you just gotta get away, as the great Lenny Kravitz has sung. Please stay tuned, dear reader, as I will be forthcoming with some pretty exciting news that is certain to turn the distillery insurance world on it’s head, and be beneficial for everyone. Until then, dear reader …. Stay Vigilant, Aaron Linden a.k.a InsuranceMan 2.0 307-752-5961 Insuranceman2.0@yahoo.com
  40. 1 point
    I will be in touch with you around early Summer, our program is new and i think it will take some schmoozin' to go after new equipment just yet. If only someone with knowledge of distilling was consulted before the initial purchase of "something shiny" we would be in a better place, but you know what they say, Do what you can with what you've got where you're at.
  41. 1 point
    Yeah @Aux Arc answered for me. If you are just starting to get into a rhythm and don't have a regular production schedule, using backset/stillage in your mash is a little bit of a challenge, since you need to keep it around. The spent wash from the pot, after distillation - separated from the spent grain. You shouldn't need pH stabilizer, adjust using your acid of choice along with the backset. Question 3 - Anything malted goes in on the way down, at 150-152f. These grains will easily gel at those temperatures, and that temp range will preserve enzyme function. Glad to see you worked through the challenges, keep truckin.
  42. 1 point
    @LucasPerks not trying to be rude here, but most of the corson equipment I have seen or worked on is non functional and dangerous. Why are you selling a brand new distilling system? Is this equipment you are selling operational or safe?
  43. 1 point
    I've never worked with him personally, but Lehrman and his team handle a ton of COLAs. www.bevlaw.com
  44. 1 point
    We went with a smaller yamada with an aluminum air motor, stainless bits & pieces, and teflon seals & balls. Handily enough it came with an attached grounding strap. We paid about a grand on ebay after shipping. It was the NDP-20BST. Great little pump.
  45. 1 point
    I'm not sure what you're reading in this thread but the people who have been hurt to the tune of hundreds of thousands of dollar are people who trusted Corson. Perhaps Paul could/should have stayed out of it but he was the only vendor/competitor in the mix. I have no idea how you do business in South Africa but up here we have vendors that are for real and others that are fakes. Without this community a perspective buyer could not tell one from another. Frankly, Paul deserves a pass on this. Although he's always pitching Affordable Distilling he has helped many people where he has no chance to sell them anything. IMHO
  46. 1 point
    This might just be the worst suggestion I have ever read posted on this forum.
  47. 1 point
    Either phosphoric or sulfuric acid will act as catalysts for Fischer esterification. I’m not sure there is precedent to use formic acid for pH adjustment, TTB may take issue with that.
  48. 1 point
    No. The mill and bottle filler may be listed at a fair price. The other equipment seems to be listed at full retail price, but its not what most of us would want in our distilleries. As has you have already been told - The still itself is way over priced, not properly designed, has way more negatives than positives and is lacking any required safety features. Used equipment is always available. Distilleries are always going to be going out of business. Your not missing out on some great opportunity by passing on this.
  49. 1 point
    @Julius, Exactly! Reactive and knee-jerk based off of one possible bad apple. This is right on the money with what I am saying. Many, if not most of the standardized carriers are becoming more and more reactionary to distilleries and are now wanting to see them as a "high-risk" classification of business. I do not see this changing any time soon, so it is time to buckle up and hang on. Again, I am working on educating them more, and looking at several other carriers/programs at this point in time. Currently there are still options, but they are becoming tighter and imposing many more requirements that they had not required in the past. Stay Vigilant!!!!!!
  50. 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.
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