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Showing content with the highest reputation since 05/25/2018 in all areas

  1. 1 point
    Why not consider making your own Oak pieces to add. Its not that hard. I am experimenting with alternative woods as I am in South American and I am trying some woods that are used with Cachaca to age whiskey and I am getting some interesting results. I havent tried it with Rum but with whiskey yes. To toast your own wood its relatively simple actually and a lot cheaper. I use a little electric oven with temperature control. IF your dose rate is between 5 to 10 grams per litre of spirit you will only need to toast about 250 to 500 grams at a time. and That will give you enough Oak for 3 x 50 l barrels of cask strength spirit. Anyway I am doing it because I am using alternative woods. Good luck.
  2. 1 point
    Ive worn many hats in this life. My first exposure to distilling whiskey was in 1982 along the banks of the Kings River. I had been in trouble at school and my Dad had me spend a summer helping one of his hunting/ rooster fighting buddies around his place. I was supposed to be feeding chickens, and helping with the dogs. Instead, I learned how to tend a still, and that continued into high school. Like most teenagers I had better things to do, and I stopped tending stills along the river, only helping occasionally to watch a run or deliver a load of whiskey in the central valley . Connie passed in the mid 90s and I forgot about distillation altogether, I was playing in various musical groups around the country, based out of Los Angeles and then Montgomery Al. Returning to Ca, I settled down, started a family and took a job working on oil rigs in Fresno County, eventually working Offshore here in CA and Internationally as a Driller and Tool Pusher. in 2016 I developed post traumatic epilepsy and lost my job in Jan of 2017. All this free time has brought me full circle to the banks of the Kings River and what were some very happy memories of a rough childhood. The more I study fermentation and distillation as a science I realize how brilliant and observant that little old man from Arkansas really truly was. He was a farmer, a brilliant engineer, a skilled craftsman, a masterful distiller, and I had no idea. He was simply Mr. Crenshaw. My dads drinking buddy. He hunted raccoons, fought chickens, he was a bit of a raconteur, and a damned fine horse trader. Id like to honor the memory of the man and perhaps do something with the knowlege he gave me, although the more I explore distillation, whiskey and spirits the more I realize how much there is to learn, and just how sharp that little man from Arkansas really was
  3. 1 point
  4. 1 point
    For instance, I just downloaded a public report from OLCC which documents: 1. the exact number of bottles sold in Oregon of every SKU of every distilled spirit product for the years 2016 and 2017 2. the total dollars sold in Oregon of each distilled spirit SKU for the years 2016 and 2017 It's interesting stuff. Some of the micro brands that are perceived as "successful" sell surprisingly low numbers. It helps me realize that micro distillers are totally wasting their psychic energy by feeling "competition" amongst each other. If only we could sell 1% of what Smirnoff coconut flavored vodka sells........
  5. 1 point
    I'm only a contractor, and can't comment anymore due to my customers best interests. A company that threatens legal action, instead of defending their quality when faced with proof of poor manufacturing is on the brink of failure. It's a shame, because a lot of people would love to invest in American equipment, and think they are with this outfit, but a simple Google of import records reveals all. And companies like Still Dragon, who straight up distribute import systems, have very nice products. Leaks? Non issue. Contamination? No. Finish? Impeccible. That's how bad it is.
  6. 1 point
    There's an IWSR / Park Street 2017 report I've read and that I can't republish but I think it's online somewhere that has great figures. One that I recall is out of the 1800+ DSP's close to 1600 +/- sell less than 550 cases per year. That blew me away. And that represented 20% of all sales, and this from the 85% of DSP's. The other 15% sell 80% and of that 80% remainder less than around 5% sold most of it. It's been awhile since I read the report and may be off a smig, but I'm sure you get the idea. There's a whole bunch of DSP's not making a whole lotta juice and a very few making most. Another stand out is they discovered that a DSP's removing less than 10,000 PG annually was most likely still cash flow negative. I know this isn't a ray of sunshine, but one needs to know the road their on to get to where they set off to go. Mash on, Dave
  7. 1 point
    The state of Oregon makes information on alcohol sales public
  8. 1 point
    Hi Nabtastic, For what it's worth, we recently moved locations (new fire and building approvals), and we had to modify 13 stainless steel single wall tanks with pressure release vents and sealed lid gaskets and lever rings, even while stored in our H3 (fire rated room), to comply with the spirit of NFPA. Plastic IBC totes are not usable for us at all upon landing at our facility, and we have full automatic fire suppression throughout the building. The 240 MAQ is in force for us anywhere outside the H3 storage room, which means 240 gallons of alcohol on the floor for us at any time, and its assumed that all tanks and distilling equipment are UL rated. Tank sizes did not matter in our situation. We had a issue with open vs. closed system in terms of distillation, but were able to keep the 240 MAQ with the open system, but they did initially want us to install a closed system (distillation directly to tank) vs. the open parrot into tank with open alcohol in the building, and threatened to drop our MAQ to 120 during that negotiation. Oh, and we had to install an explosion proof fan in the H3 storage room with a direct vent to outside of the building (through the roof), and had to install and use near ceiling exhaust fans in the building when distilling/pumping/bottling, etc. And the ethanol detection system... Good luck with the upgrades, sounds exciting!
  9. 1 point
    My tanks are 250, 550 and 750 gallons and they are stackable. They are rated for spirit storage and are stainless steel. My pricing is much better than Skolniks per gallon and my tanks will store more ethanol in a much smaller space than the skolnik tanks.
  10. 1 point
    Specifics of the effect of a dephleg depend very much on the geometry and design of the dephleg and how it is operated. So there is no very useful basic answer, other than to say: it will increase reflux at the head of the still or in the vapor path (depending on design), which will tend to increase proof, increase separation, but reduce flow. Other than geometry and design, in operation, you want to control the temperature and flow rate of the coolant in the dephleg to vary the reflux, and you may want that to be fixed or to be varied by some sort of feedback system. Beyond that is beyond the basics, and also will require details of your depheg geometry and design.
  11. 1 point
    PT's words couldn't ring any truer. One thing I've herd mentioned was the expense to go. So this is what is cost me last week to attend. Travel cost, air, parking gas to Boston. $687. Lodging $987. Food (you have to eat anyways) $218 Lyft $104. Total $1996. And we saved over $8000 on this years first quarters FET payment. So we still saved over $6000 in one quarters FET payment. So the moral of the story is not it cost to attend these Washington DC trips BUT what is it going to cost you in 2019 when the FET reduction expires. We all need to pull the rope in the same direction. When the next DC trip is arranged I expect you all to attend and support the work of others, that is saving you a HUGE amount of money to reinvest in your business. And thanks to all that DID attend this and last year. And all the people that made this possible. Please feel free to call me if you have any questions 207-363-9322 -Dave
  12. 1 point
    Thank you everyone for your responses. It was actually a mistake that we made here at ground level. We were using a tube that was not rated to handle 190 proof alcohol. We were getting traces of the rubber in the alcohol and that was leaving the blue tint. Make sure everything you're using is rated for high proof alcohols.. Thank you for your help!!
  13. 0 points
    I just tried two mobile browsers and it took me directly to the forum. If anyone else encounters your same problem, I will create a support request from the forum host.
  14. 0 points
    We've recently investigated this for short "single barrel" runs. Per label price quote for full color is about $.003 / square inch for ink only. You do have the ability to print onto blank, die cut labels. You're looking at about $3k for a printer. If you use an auto-applicator you'd need to either re-config your printer or re-roll the printed labels. We didn't care for the label stock either -- look & feel like what you'd find on a jar of preserves at the local farmer market -- either too shiny or too matte. We never got to the point of durability testing. For us, at least, it just wasn't worth the hassle. Our current label printer, @BlueLabelDigitalPrinting will do very short runs for a min investment of about $200 or a bit under a buck a label. Expensive? Yes, but when factoring in all the faffing around required to print in-house it makes the investment seem more worthwhile.
  15. 0 points
    Sure. Wash filler appropriately. We do keep a distinct filter for each spirit type.
  16. 0 points
    I typically sell once used barrels for $200, multiple use barrels for $150 and barrels that are no longer really usable (for holding liquid at least) for $100. It blows my mind that folks are paying/charging more for used barrels than what a new one actually costs ($250), but apparently the demand for used barrels supports it and most breweries dont know what a barrel costs these days.
  17. 0 points
    Vacuum still are incredibly useful in any application where one would want to protect flavor compounds adversely affected by heat. While not the most practical for the every day run of the mill weekly stripping run in a whiskey centered distillery, I bet if you knew how to use one creatively it would make your own operations better, more unique, and more versatile. Broad reductionary statements are ridiculous. Most would be better off making a habit of using them less.
  18. 0 points
    That is an odd reply from them. Usually, if they have a question along those lines, they will simply require a lab sample. PPM of licorice root doesn't matter per se, it is the PPM of the limited chemical Glycyrrhizin. As Glycyrrhizin, it is limited to 0.1%, or 1000 PPM. Usually, if you indicate a limited amount of licorice added to the spirit in the process, it guarantees that you can not reach that limit. Likely your formula is in the gray area where the upper bound of your formula would not keep you below 0.1%? Because 1 gallon of spirit is 2987 grams, and if all 24 grams licorice was introduced into the spirit as Glycyrrhizin, then you would be 0.8%, which is well above the 0.1% limit. So, they need some way for you to demonstrate how you will ensure less than 0.1% using the quantities and method you describe. One way is if you knew the weight of the licorice before and after distillation, worse case assume all that is Glycyrrhizin, and calculate result of upper bound. It should be below 0.1%, IMO. Or offer to have them test it, they don't charge you.
  19. 0 points
    Below is a little 105 gallon Mash Tun stripping still that we completed today. With the correct amount of copper packing in the column this still will give you more copper vapor interaction than an all copper pot still. You can mash and distill in this unit. You can even ferment in it if you like. The price is less than $14,000 complete with the heating system and everything. You can start with this unit and then add a dedicated mash tun and fermenters as needed.
  20. 0 points
    Klattig, It's sort of off of the subject but a 4" column plate column is way too small for a 100 gallon still. I bet you have some really long run times with a 100 gallon charge.
  21. 0 points
    We still have two places available for the iStill Advanced Gin School in Jersey City! If you want more info, please reach out to jason@istillmail.com or veronika@istillmail.com! For more info, see: https://wordpress.com/post/istillblog.com/12383 Regards, Odin.
  22. 0 points
    More on our activities on the Indian sub-continent: https://istillblog.com/2018/05/26/istill-representation-in-india/ Regards, Odin.
  23. 0 points
    This is a short story about me instead of "just' iStill. How Odin is doing? Well, very well, thank you for asking! A few months ago, I was in bad shape. Overweight and tired. I went on a diet and feel amazing. Lost 15 kilo's of fat (33 pounds) while gaining 5 kilo's of muscle (11 pounds). Full of energy and very busy designing new ground breaking continuous stills, vacuum stills and working on a new heating system I'll keep you posted! Regards, Odin. comparisson.jp2
  24. 0 points
    Speaking of young talented distillers: we are in the early stages of Texas based Distillery project, and will be looking for a young up-in/comer to execute our one-of-kind vision. We would love to start a dialogue if you know someone we should be talking to.
  25. 0 points
    I believe you me and silk city seem to be the ones diving into trying to produce the highest quality rums with the help of Arroyo's papers. I have not heard much others talk much about it. In fact, I just got back from Portland and met with several distilleries. House Spirits produce a Rum in house as well as a Rum that they produce in Guatemala and bring in. Both are just fermented sugar cane and the their team didn't know much about the "rum oils" we are seeking. Similarly I spoke with New Deal who are actually giving a seminar on Rum at ADI, but did not know about Aroyyo or the rum oils. To my knowledge, there are not any distilleries in Denver that are producing rum and when I ask around i get the same answer or either not caring or not knowing. I have recently been playing around with clostridium saccharobutyricum and have decided to now work with it any longer. It is resilient bacteria that grows well in many conditions. The only way that I have found to store it is in dirt, all other mediums do nothing to keep it dormant. I am afraid that if I let it into he distillery it will create a house flavor. My research has led me to understand that it is not the bacteria we need, but the esters that it creates thus giving rum oils. There are many esters that are favorable and the one that I chose (and is also a product of clostridium saccharobutyricum) is Ethyl Butyrate. Ethyl Butyrate is the product of the esterification of Butyric Acid. Form there I had to make a choice on what bacteria I could use that will produce Butyric Acid. Luckily with the advancement of fermentation science, I know that there are several strains of Bacteria that produce Butyric Acid. The one I have chosen is a strain of Brettanomyces that I have sought out for its characteristics of forming light funk, heavy pineapple and guava, has an attention of 70-85, ferments at 85 deg F and an alcohol tolerance of around 12%. Its a great bacteria and is used in a single, primary fermentation. I have not run it through the still yet, as I have not run a large enough batch. My current hold up is actually sourcing a quality sugar cane. I have been trying to source panela since it is the highest quality and has not gone through any processing that separates the argricol (molasses). The only source I have found can only import a full container, which is not practical. Once I get the proper sugar cane sourced I will start the distillation process, which in theory will be separating the methanol, collecting the ethanol and then taking several smaller cuts once the esters start coming and going very deep with with a lower temp (much like a quality tequila distillery does to collect the esters). I can then create 3 products, a light rum that is majority ethanol, a heavy rum that is ethanol with portions of the ether cuts and a dark that rum with the rest of the ethanol and ester that will be barrel aged to break down the long chain alcohols and hopefully create some nice tannins. Anyways, just wanted to share my thoughts and where the Arayyo papers have taken me. I love rum, I am very passionate about it and I want to create what will hopefully be one of the best quality Rums in the world. There are plenty of people making really great whiskeys, but very few that are creating unique, high flavor rums. To me it is not just a fermented Sugar Cane product.


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