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Showing most liked content since 12/16/2017 in Posts

  1. 2 points
    I have a dream that one day we can strike the word "infection" from the distilling vocabulary. We love mixed bacterial fermentation, and routinely use at least a half dozen strains of non-yeast microbes in fermentation. Even the brewing community has begun to embrace mixed-culture fermentation in a big way. Yesterday's infection is today's purposeful inoculation. Keep in mind that a whiskey wash that doesn't go through a boil post saccharification is going to be absolutely loaded with a plethora of non-yeast bacteria that will flourish during fermentation, especially protracted duration fermentation. Fermenting in open top tanks? Fermenting in wooden fermenters? This is all about cultivating non-yeast microbes. As interesting as different yeast strains are, bacteria are 10x so. Indigenous yeast and bacteria are part of the terroir that defines a product. Operate long enough, and it's likely that your distillery develops it's own unique profile of house strains, which have become dominant in the environment, both yeast and bacteria. I'm not saying to operate in a unsanitary way, or to eschew sanitizers and GMP, there are plenty of bugs to be avoided at all costs. I am saying that this is the next frontier in craft distilling, and we need to stop worrying and learn to love the funk.
  2. 1 point
    His distillery is awesome. The Tasting room alone is worth the trip. And he and his family are really nice people. And he's not even paying me to say that.
  3. 1 point
    Butcher and the Rye is a must stop while in Pittsburgh! Pittsburgh has become a real food/drink mecca over the last few years, in downtown alone you can go to Proper Brick Oven, a real craft beer/spirits hot spot, the usual assortment of steak houses (Morton's, Ruth Chris, Red), Pork N Beans, Meat N Potato's, Tako, and more. Also, if anyone has a car and feels like making a 30 minute drive south, we'd be happy to show ya'll around our distillery.
  4. 1 point
    Same as Thatch. I'm less than 10 minutes from the Convention Center & $600 is way too much just to check it out. For those that do come check out Butcher & Rye (Whiskey bar, walkable to convention center) and Hidden Harbor (Tiki bar, a little further out, Uber or Taxi it). If you have any questions on what to do in the city Huffy2k or I can answer those questions. Tons of stuff to do outside of the convention.
  5. 1 point
    Can vouch for Brad, his barrels have fantastic aroma.
  6. 1 point
    Pretty much impossible to pin down a bacteria/fungi without plating a sample. You can speculate that it probably has a acid compound due to it having a low pH. Possibly a carboxylic acid such as acidic acid which when mixed with ethanol (esterification) will give you ethyl acetate which smells of pears. Furthermore, a carboxylic acid mixed with ethanol can form a alpha-hydroxy group such as lactic acid, hence the low pH. Again, hard to narrow down the exact carboxylic acid without knowing the bacteria/fungi, but there are plenty that have great aromas after esterification. As @Foreshot mentioned, it can be seen as a positive condition because of the esters. Unfortunately the large distillery of the last century have not advance fermentation much and only focus on the production of ethanol wheather it be neutral grain or whiskey, which gets its flavor from the barrels. The only industry close is Jamaican rum with the use of dunder pits. As a former brewer, I find the use of controlled fermentation and bacteria to create esters that can enhance any distilled product (including whiskey with light barrel use) very intriguing. IMO more distilleries should focus on quality of product through ingredients and controlled fermentation as well as distillation to create unique esters/flavors. I suspect as more craft distillers pop up this will become more common as it was in the beer industry. This is a time of innovation in our industry which is why i have moved in this direction. Sorry of the rant.... If I were you I would embrace this as a one-off experimental product. Take a sample to know what is causing the condition. Run the was through your still and after you have collected the majority of ethanol, take many small cuts of your tails and separate them in containers. You can then sample them to see what ester you get and mix them back into the ethanol in different volumes till you get the product that is best. Carboxylic Acids have very high boing points, so take deep cuts into your tails. Also, document everything well and with your wash sample you will be able to replicate the product if it turns out well. Or just ignore what I said and dump the wash or run it for the ethanol only. But if your anything like me, what I have just said will spark interest in the geek within you.
  7. 1 point
    Re-using the hot water should work great for you. A lot of my customers do it that way and it saves them a huge amount of money and or water over time. It is a much better way than using a closed loop. The larger the mass of water the longer it will retain the heat.
  8. 1 point
    Based on real world experience I feel you're asking for nothing but angst and sorrow trying to lauter rye. Even with a protein rest in the mid one-teens it's problematic. Even with added beta glucan its problematic. Even with sacks and sacks of rice hulls it's problematic. I've tried and tried and it's nothing but a PITA. We now just mash/ferm/distill on grain. I give up rye, you've won. Happy New Year
  9. 1 point
    Regarding "organic spirits," how about "Distilled from organically grown barley/corn/wheat/rye/whatever?" It's honest and not misleading. Regarding the gluten free concerns, there is no gluten left in a beverage that is 80 proof or higher; lower proof, don't know. Basic science is not the common understanding at this time, facts being supplanted by beliefs and feelings. I have a cut-out of a Bizarro Sunday comic strip on my fridge. A TV newscaster is predicting the path of a severe hurricane, and telling people to batten down their homes and leave the area. His ending remarks: "...for you people who don't trust the media (i.e., including scientific facts expressed through media, implied), just stay put." Lots of scientific studies validate the following: beliefs are not rational, the feelings they engender narrow perception to accommodate belief. Beliefs can only be argued; facts can be discussed. So, please, stop the fruitless arguing, Dr. Karen says..and you can believe her!K
  10. 1 point
    Interesting. An environmentally friendly craft distiller who doesn't actually have a distillery so the whiskey can be produced by any distillery anywhere, and they also use locally sourced heritage malt, but it doesn't actually have to be that malt. Yep, sound like a typical "Craft "Distiller". I can see it now, "Uncle Remus Pacific Gold Single Malt". Made by faries and lepracauns on our custom designed stills that run on recycled marijuana puffs. Sweet.
  11. 1 point
    This is an absurd conversation hell-bent on trolling instead of actually helping the distilling community. Imho, it doesn’t matter what your non-medically-educated opinion is of someone else’s medical condition, perceived or otherwise. Keep it positive or keep it quiet. Go organic or stick with dent, i won’t tell you which to choose. It seems this thread wasn’t started to further education or to actually make a point, but to belittle others (in this case our beloved customers) for their opinions and desires. Do better fellas, I’ll try to do the same.
  12. 1 point
    Not to split hairs, but Gluten intolerance, whether celiac or other, does not trigger anaphylactic shock and as such an epi pen would be basically useless. A wheat allergy on the other hand, could trigger a reaction where an epi pen would be helpful, and it is possible someone could have both a gluten intolerance and a wheat allergy, but they are not the same thing. They are completely different types of conditions. https://www.oakstreetmedical.com/easyblog/entry/wheat-allergy-gluten-intolerance-and-celiac-disease
  13. 1 point
    Merry Christmas to all
  14. 1 point
    Hookers and blow! Party like its the 80's again.
  15. 1 point
    JWB, If you need equipment give us a holler. We are up here in the Ozarks. Affordable Distillery Equipment LLC 417-778-6100 paul@distillery-equipment.com http://distillery-equipment.com http://moonshine-still.co http://triclamp.co
  16. 1 point
    My dear friend lived in Morgan City for quite a while. Great peeps to have a crawfish boil with! Give me a shout if you need any help on the cooling side with chiller systems.
  17. 1 point
    Hi JWB, Welcome to the forum. There is a wealth of knowledge to be learned here and many folks who are happy to help. Best of luck on your journey
  18. 1 point
    If you haven't been on Boston Apothecary lately do yourself a favor and go there. He's translating a bunch of old rum papers. Tons of great information & research. https://www.bostonapothecary.com
  19. 1 point
    Hope the fish don't get sucked into the hose.
  20. 0 points
    And here's the mashed tulip bulbs fermenting at our customer's location. Regards, Odin.
  21. 0 points
    The thing about craft isn’t the craft. Everyone practices craft, whether you’re a grandmother making quilts for the church bazaar or you’re a sewing blankets in a factory in Vietnam. No, the thing about this phenomena we call ‘craft’ is that it’s an entirely new way of doing business. It’s a melding of the best practices of the Old World with the technological advancements of the New. There is a reason I chose the name MicroShiner. It was because, like the moonshiners, whose moniker is believed to have been derived from the early English term "moonrakers" and resulted from the clandestine nature of illegal Appalachian spirit makers, this new breed of distillers were fucking rebels. This was the new Whiskey Insurrection, except that, instead of simply resisting a tax, these cats were wresting an entire industry back from those who had stolen it. They weren’t going to be satisfied hiding up some holler, or in their basement, sneaking out to sell a jug here and there or giving it away to their friends as Christmas gifts. No. They were about changing the paradigm. Regardless of the prefix - whether “moon” or “micro” - they were definitely shiners, and I thought they were badass. But now it seems, sort of like its contemporary, the blockchain, that has, remarkably, grown up alongside it, this rebellion has been appropriated. Like the original Whiskey Rebellion, the real basis for this one has been re-authored, twisted to some other intent, and threatens to be given over entirely by the very same people who initiated it. What I’m talking about is acquisition and the reconsolidation - worse yet, recentralization - of the production capacity that was distributed across the landscape by the craft movement. It’s a travesty, and I don’t care whether you’re a consumer, producer, distributor, or investor, you should have no part in it. Here’s the thing folks. If it can be centralized, it can be automated, and should. Don’t get me wrong, I have nothing against passable drink at near zero marginal cost. But it has nothing to do with craft. Craft production provides intangibles that almost cannot be quantified and certainly cannot be understated. Read Small is Beautiful by E.F. Schumacher and you’ll understand what I mean. And go ahead, send me your Hayek and Ayn Rand. But I’ve already read them too. They both agree. I understand that you don’t care about economics. You just want to make, or enjoy, a good drink. Maybe you want to escape from the 9 to 5 and do something with your hands. Leave me out of this, you might say. No problem, you and I are on the same page already. Perhaps you’re an investor, who got into this to get some ROI on your money. Really? That’s pretty last century, but okay. I hope you also bought some Bitcoin and shares of MGP. You might want to exit those now, too. See the thing is, an independently owned distillery, appropriately scaled to meet the needs of a specific population, is not the same thing as a brand. And the demand for the thing I just described will always be there. The other thing, its a fancy label on some commodity whiskey. But you knew that. It’s why you got into craft in the first place. The genie is out of the bottle people. Leave the past where it belongs. We are never going back.
  22. 0 points
    I have only been operational for about three weeks. Paul has been invaluable in getting me going. I reached out to him sheepishly because I had bought a still from another vendor, and could get no support, no wiring diagrams, no returned calls......it was a nightmare. Paul and Jerimy walked me through a ton of stuff right off the bat just because I asked. Helped me wire up a bunch of stuff I bought from other people, amazing. They also saved me from creating a bad pressure situation in the oil jacket. I was so happy I sent them steaks from my farm! Since then I have purchased a few items from them, new bigger paddles for my agitator, a vacuum relief and vent for my oil jacket. He also walked me through the way his family distilled bourbon today for many generations, because I called him with a question unrelated to a sale in any way. Really down to earth, nice guy. If I sound like a fan boy I'm sorry, but he has put me well ahead of where I would have been without calling him, and he saved me from a seriously dangerous situation. I'm not sure when I will be upgrading to a bigger still and bigger DSP, but when I do, it will be through Paul Top notch.
  23. 0 points
    We are very thankful for all the kind words of recommendation. We hold our craft spirits projects in the highest regard. Our mission is simple, fast and friendly service with leading edge quality. If you would like a free sample pack of our materials, are interested in a quote, or just have a few questions, we would be more than happy to help. Kody Swaim kody@bluelabeldigital.com 866.506.2583 ext# 162
  24. 0 points
    Very cool, but I think it should be made clear such automations are to make operations easy for a distiller, and not to promote unattended operation of a still. As an industry, we should have zero tolerance for unattended still operation, as no amount of automation or SCADA can replace a watchful eye, and no technology is failsafe.
  25. 0 points
    My reading of the amendment, which is the only way to answer these questions until TTB rules, is that you must pay for December removals at the rate in effect at the time of the removal, not the time of deferred payment. I see no doubt in this case. To be eligible for the reduced rate, the spirits must be removed during the calendar years to which the rate applies. The language of the amended section is clear: SEC. 13807. REDUCED RATE OF EXCISE TAX ON CERTAIN DISTILLED SPIRITS. (a) In General.—Section 5001 is amended by redesignating subsection (c) as subsection (d) and by inserting after subsection (b) the following new subsection: “(c) Reduced Rate For 2018 And 2019.— “(1) IN GENERAL.—In the case of a distilled spirits operation, the otherwise applicable tax rate under subsection (a)(1) shall be— “(A) $2.70 per proof gallon on the first 100,000 proof gallons of distilled spirits, and “(B) $13.34 per proof gallon on the first 22,130,000 of proof gallons of distilled spirits to which subparagraph (A) does not apply, which have been distilled or processed by such operation and removed during the calendar year for consumption or sale, or which have been imported by the importer into the United States during the calendar year. The emphasis is mine. Note that it appears that if a DSP receives bottled spirits that it neither bottled nor processed, the tax rate is $13.34. I had not caught that before. Such omissions, by amateur like me, are the reason we have to wait for TTB to issue the rules. They should have a number of persons reading the amendments and arriving at the official interpretation of what they mean.
  26. 0 points
    square root of fuck-all. You mean at the distillery or retail locations? We dont do tasting in the distillery but do them as frequently as possible in public. If ppl come to your distillery they are seeking out your product. At retail outlets, you have an opportunity to introduce them to your product. We do public tasting as often as we're able. Of course not. If you sell product, they still make money and they've done zero work. Not they they'll do more than zero very often. Do not fall for the line of bullshit you'll get from the distributor that they'll advocate on your behalf. Unless they're selling tens-of -thousands of cases they simply want to have you in their line-card in case you hit it big.
  27. 0 points
    Here is a follow up story on craft beer. The video that is embedded in the story is quite insightful visa vie the discussion around craft and why one may or may not choose to open a new venture. Although it does focus on beer, I feel many of the points can be applied to the distilling biz as well. http://www.cbc.ca/news/business/beer-craft-brewing-1.4455032
  28. 0 points
    They way you have it now is correct. It only has to touch oak to be a Rye Whiskey. The most common misconception was that in order for a bourbon to be a bourbon it had to age for so many years. The only age requirement for any whiskey is when it is "Strait" it has to be aged for at least 2 years. Label examples: "Rye Whiskey aged 6 months" "Straight Rye Whiskey aged 2 years" "Straight Rye Whiskey" <-------(with no age statement it guarantees it was aged at least 4 years)
  29. 0 points
    I am bit late to the party on this thread, but I'd like to respond to a few things starting with this one. The big money behind mass produced alcohol did not do this at all. This reduction, loosely designed to mirror the already existing excise tax reduction for small beer and wine producers was born right here on the ADI forums, developed, submitted, and passed by small distillers from all over the country. While DISCUS was a part of the effort, they became involved only after we had it tee'd up. As for the comment about fake distilleries flooding the market? I understand that concern but I think it's minor. For one, the cost of setting up system and the accompanying logistics would likely cost far more than the maximum ~$1mil savings per company/controlled group. That 'Fake Craft' model works on consumers (sadly) but it doesn't work so easily on the tax collector.
  30. 0 points
    I love the folks that come in and ask what spirits we have that are gluten free. I tell them all our spirits including the whiskey is gluten free; they tell me it cant be because its made from grains; I explain gluten is a protein that cant pass through the distillation process and hence all our products are gluten free; they tell me it cant be because its made from grains. I suggest they read the information from the FDA, Canadian Celiac Association or National Institute of Health that explain why all distilled spirits are gluten free; they tell me it cant be because its made from grains; I tell them the world is round; they tell me it cant be because its made from grains; I tell them to buy the vodka or gin because they are made from corn.
  31. 0 points
    What nabtastic says. I'm new in this industry but I hardly have any debt, and the amount of bottles I have to sell each month to pay interest and recurring costs is sow low I can carry it in one go, and I'm not Hulk Hogan's healthy nephew. Keep costs low, even if it means making other products then you originally intended (in my case gin instead of whisky), design your business to be as efficiant as possible, do not try to out-compete cheap brands and make sure you have some other income if business starts slowly (which it probably does).
  32. 0 points
    I can’t help but feel like a lot of these posts are saying “I had a poorly structured/researched business model so everyone else must be doing poorly too”. Yes, lots of people will go out of business just like every other industry - that doesn’t mean the sky is falling. It just means that “easy money” isn’t so easy and that you actually have to be good at running a business in this industry. I’m not poking at any one specific post, btw. Happy Holidays y’all.
  33. 0 points
  34. 0 points
    1. It's official. President signed it this AM. 2. I have no doubt that those who lobbied and pushed for this (brewing industry, wine industry, distilling industry) will continue to do so to make it permanent. Politicians don't often let things expire, and this reduction was very popular with both parties.
  35. 0 points
    Yeah I really want to help any folks new to the industry avoid from falling into the the corson trap. There are so many good still/ equipment manufactures ive worked with over the years and corson is not one of them
  36. 0 points
    I am a little surprised how high they set the limit for the lower tax. 100,000 proof gallons is not really craft IMHO. Probably could have been half or 1/3 that volume. Just over $1,000,000 per year tax savings for the big guys.
  37. 0 points
    It has both positive and negative connotations. On the positive side it will act as a sort of "scale equalizer" for small distillers to offset some of the price pressure that large distillers can bring to bear due to their economy of scale production techniques and capacity. On the negative side it may very well cause a flood on the market of new Fakeilleries (big and small) who will all be MGP "ish" type drones, dumping Fake Craft on the market at even lower prices than before, therein causing even greater harm to actual Craft Distillers. The big money behind mass produced alcohol didn't do this out of the goodness of their hearts. They pushed it because it fits the current Fake Craft model. Well take it for now, but be careful what you wish for.
  38. 0 points
    A couple points for those who haven't been following this. 1. It's not official yet. 2. The FET reduction is only for 2018 and 2019. After that it reverts to the previous rate.
  39. 0 points
  40. 0 points
    Doubler not the same as thumper. Just google the images of the Vendome/Michters doubler, you'll see that it's fed liquid, not vapor, from the beer stripper product condenser and has active steam heating (traps and steam lines clearly visible).
  41. 0 points
    We got our still in a few weeks ago. We have not installed it since we are just finishing up construction. But i can tell you it was a seamless process from ordering to them shipping it and handling all he customs. Equipment showed up in great shape and very clean. Looks like we could run out of it without even doing a cleaning run. We won't but it definitely looks clean.
  42. 0 points
    Happily employed at Balcones! Thanks for the interest folks!
  43. 0 points
    Bottom line IN MY OPINION is unless the original spirit is removed from said NEW barrel Aging continues until the SPIRIT is removed changing the NEW unused barrel to a USED barrel status. Addition of water inside or out. Movement or rotation left or right. will not and does not change the aging of the SPIRIT until it is REMOVED from a NEW unused barrel. remove it and the second addition of un-aged spirits defines a used barrel. get real guys. nobody would have age to their spirits. stop splitting hairs.
  44. 0 points
    That's cause he's doing it wrong. Switch to no-till and stop burning the earth. The burning method is dumb at best - it kills all the microbes leaving the ground in a worst state than using glyphosate (which really is rather benign in comparison to popular herbicides and pesticides). At the least switch to using a citric acid herbicide. To the OP - I think you know this already, but organic is not and should not be explicitly about the end product. It's not unlike the reasoning behind clothing companies telling people you don't use sweat shops. It's a method of telling the consumer that you are at least trying to do the right thing through-and-through. Another straight comparison is when buildings/companies advertise their LEED rating. Is there really an immediate biological benefit to the consumer? Probably not, but they can feel confident that their money is going in the hands of someone that Captain Planet might be proud of. Point is "organic" used to imply a holistic growth environment as a reaction to heavily industrialized (in both mechanics and chemicals) farming. Over time, people realized that they can use non-holistic practices that still fit within the legal definition of "organic" regardless of whether or not it was a sound, environmentally responsible manner.
  45. 0 points
    If you've read my other post on value propositions then you'll know that I don't believe micro-distilleries can compete with commodity products, nor should. My opinion is that over time automation will reduce the marginal cost of producing beverage alcohol at scale to such a point that it will be impossible for micro-distillers to be competitive on price, which is the only concern for the cohort of drinkers who account for the vast majority of sales by volume. Craft and commodity are diverging at a rapid rate, and there will be very little middle ground. But what I am more getting at is, whether they intend it or not, craft distillers are a part of a global movement toward decentralization. It is a massive redistribution of capital and production capacity, and it has only just begun. That is what is driving this thing, and those who have gotten into this thinking they are going to build a brand, scale, and exit are in for a surprise. It will work for a little while, but not for long. As commodity brands continue to lose customers even as they acquire the biggest, most successful 'craft emeritus' (as ADI calls them) brands, they will quickly wise up. The future of the beverage conglomerates in the craft market lies in what Jeremy Rifkin calls 'performance contracts' not in the acquisition and ownership of actual operating distilleries. So plan accordingly. Remain a rebel. Set a ceiling. Stay the course. Your business and your community will be better for it.
  46. 0 points
    UGGGGG. Some people just need Contract bottling help. Here I Am. 50ml, all the way up to 1.75L I can do it all. 515-559-4879 Joseph@dehnerdistillery.com
  47. 0 points
    Starsan give that soapy/sudsy appearance. I use it when brewing.
  48. 0 points
    The closest I have seen to your experiece was a yellow-green heads stream in a continuous neutral spirit plant. The plant wisdom was that this was diacetyl (butanedione). In this plant the fermenters were steel, the stripper column mostly copper and the rectifier fully stainless steel. I would be surprised if a colored copper salt could make it to the top of your column, unless you have significant liquid entrainment up the column. If it is a salt it would have to be formed in the final condenser, but the fact that your pilot condenser is SS tends to rule out that theory. My opinion is that it would have to be formed during fermentation. Did you make any changes in the fermentation temperature or agitation or nutrients that coincided with the appearance of this problem?
  49. 0 points
    Here's a link for a DIY version my engineer found.
  50. 0 points
    Without knowing how much corn/water you're using, it's impossible to be sure, but I think I see some things you can do to improve the situation. Easy fix: switch to pre-gelatinized corn flakes. (1) you're probably not getting full gelatinization, (2) you're throwing away sugars before the fermenter, (3) you're throwing away ethanol before the still. Biggest concern is cracked corn. Get a hammer mill and set it for 1mm maximum size. This will improve gelatinization and extraction later. With this smaller size, your pump may be happy, and you may feel more comfortable putting the solids into the fermenter and later into the still (presuming you're using steam, not direct fire). Even this may not be sufficient to get full gelatinization - the better cooker will help with that. Gotta break-down those starch granules before the enzymes will do anything. Have you done the math on how much starch you're buying when you get the corn, how much sugar that should yield, and therefore how much ethanol you should get? $0.02 clinks into the kitty