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Showing content with the highest reputation since 03/20/2019 in Posts

  1. 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
  2. 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
  3. 1 point
  4. 1 point
    We've been messing around with the trial version and getting really good results. Not specifically honey, but sugar and simple syrup.
  5. 1 point
    U line is the best that i know of . tons of packing options , tim
  6. 1 point
    We are looking as well. Will let you know what we find.
  7. 1 point
    Thanks Foreshot. I appreciate the education.
  8. 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
  9. 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.
  10. 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.
  11. 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
  12. 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.
  13. 1 point
    If you want to improve your yield, you should collect lower than 20% abv. Meerkat has it covered, all the alcohol you estimated is accounted for, its just that you left it in the still because you had about 500 gallons of mash at 2.5% abv, down from your 600 at 8.5%.
  14. 1 point
    @Georgeous What you have achieved is very close to the theoretical numbers. The 51 gallons of alcohol you started with looks right. If you stripped until the spirit in the parrot was at 20 abv then (assuming no reflux was being used) the theoretical strength of the spirit in the still should have been 2.5 abv. Ignoring the shrinkage, if you took of 100 gallons of distillate there was 500 gallons left in the still at 2.5 abv. This would make 12.5 gallons of alcohol left in the still. If you started with 51 then the distillate should contain 51 - 12.5 = 38.5 which is very close to what you achieved. The reason there are no easy-to-use calculators for these calculations is that the calculations are simply too varied. You can get process simulators that are really aimed at the petrochemical industry, but would handle these calculations, but they are horrifically expensive - typically more than $100,000 and only the largest engineering contractors have them. And they have specialist engineers to drive them.
  15. 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.
  16. 1 point
  17. 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.
  18. 0 points
    We make 100% rye whiskey from rye flour, and I think your cook needs to go up to a higher temp, and add then bglucanase on the way down after the starch has been hydrolyzed.
  19. 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.
  20. 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.
  21. 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.
  22. 0 points
    I've been in production for about three months now, and have several pieces of equipment that I realize I will never need, including: (2) 6" to 2" tri-clamp reducers - Paid $66 for each of them. Looking for best offers. (1) 6" x 48" spool with tri clamp connections - $150 (1) 5BBL Plate Heat Exchanger from CPE Systems - $1000 Thanks! Brock
  23. 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.
  24. 0 points
    Spirax makes some nice stainless injection units, but they are expensive. You'll need to do the calculations to determine how many and what size nozzles you'll need to support. 150 gallons (underfilled) - probably something like a single IN25 Spirax - which at 15psi would move ~297lb of steam per hour - roughly 35 gallons of added condensate. You should be able to heat up in a half an hour at that rate, with 100-125g in the kettle. http://www.spiraxsarco.com/global/us/Products/Documents/Steam_Injectors_IN15_IN25_IN40M-Technical_Information.pdf You could probably get by with a single 3/4" TLA eductor as well, would be roughly the same parameters. TLA eductor is going to provide significantly more in-kettle mixing than the Spirax injector. http://www.nciweb.net/eductor_tla_heater.htm
  25. 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
  26. 0 points
    I've got a technology that keeps me in my own lane. I know nothing about barrels. Or importing them. Or how you would figure out how they had been used and there useful life Or ... the list of things I don't know about this is almost endless :-).
  27. 0 points
  28. 0 points
    To sum this up: All the advice about not removing product in bulk (in containers of more than one gallon) is spot on. See §1.80. So you would bottle it in an approved size (§5.47a), labelled with a label for which you have an approved COLA (§5.55) and make a record of tax determination before removing it. You could probably ad lib a batch record that capture all that TTB needs to know about the production and processing of the product. I don't see that as a hurdle. As someone else said, it won't be whiskey because won't see oak before you bottle it. that's okay, I think. While you could solve that by using your nano distillery to nano store in a used oak container, t why bother? the customer knows what they are getting and what they are going to do with it. As someone said, without oak it would be a specialty item, since it does not conform to any standard in §5.22. For an example of a label like this, see the Jack Daniels specialty that is unaged spirits distilled from grain at 140 proof. You can hunt that up on TTB's public COLA registry. As no one else has said, by rule, you have to have an approved statement of production procedure before you can distill. It have to show the grains used in the mash. the statement must . to be on your registration. but that need not be a problem if you write a procedure with enough generality that the product will conform to the designation you claim on the label whatever grains might use in whatever combination you might use them. Finally, you could report it as alcohol under 160 on the production reports. So, what you propose is certainly achievable under federal regulation. I can't comment on the viability of the business model, but I'm sure you will have to make your market for the concept. Check out how others have done that. I have at least one client in Washington who has done "custom" production to retail clients' specifications. But that was done in an ambiance that screamed class.
  29. 0 points
    @Rum @Southernhighlander guys thank you for speaking up. . @SpiritProf please do not take this the wrong way. We are not trying to attack you. Corson stills are dangerous and alot of people in this industry are young to the game. With inexperience many folks do not know the difference between a safe still and a ticking time bomb (corson). Feel free to continue to try to sell your still but lets be honest here about the quality of the built.
  30. 0 points
    I am sorry no one got back to you. Letina does make this size tank and we are able to order any tank that they produce. Give me a call or send me an email with your contact information and I would be happy to get more information and pricing for you Sean 503-222-7079 sean@agertank.com
  31. 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.
  32. 0 points
    Couldn't disagree with you more. The still we bought from them was poorly engineered and built. It was quite dangerous as delivered. They are liars plain and simple who built a lot of crap. We were able to get our still running safely only after putting a lot of time and money into fixing the multiple problems with it. We were only able to get it running because we have a sophisticated fabrication shop next door. Without them we probably would have taken it to the recycling plant down the street. I feel bad for your friend who got stuck with a Corson still, but that doesn't change the facts. I would hate to see someone else get stuck with a still that quite probably has problems.
  33. 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.
  34. 0 points
    Ive built 2 corson stills for clients. Both were poorly fabricated. Had pin hole leaks in welds. Dangerous non functioning PRV's, Thin jacket walls that buckled and cracked. Faulty agitators that quickly failed. There are several other folks who have been the victims of corson who experienced the same problems I did.
  35. 0 points
    Corson manufacturing is notorious for dangerous equipment that is poorly made is in most instances does not function. Why are you selling such a beautiful brand new piece of equipment?
  36. 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.
  37. 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.
  38. 0 points
    I may have missed this conversation on purpose. TTB makes standards of identity.The standards are in 27 CFR 5.22. The distillate that becomes whiskey must derive from 100% grain distilled at less than 190 proof. Other restrictions apply to different types of the class whiskey. I will talk only about the class standard. Further, I will ignore the corn whiskey exception. All references here to "whiskey" should be read as "whiskey except for corn whiskey." A distillate of 100% grain distilled at less than 190 proof is not whiskey. Such distillates becomes whiskey only after storage in an "oak container." The oak container necessary for turning an appropriate distillate into whiskey may be new or used. The type of storage determines, in part, the type of whiskey. You can put oak staves in a barrel, but unless the barrel is oak, the spirit is not aged because it is not stored in oak. That is a matter of definition. Puting spirits into a container, of any type, that has oak staves, chips etc, is a treatment of the whiskey. If you treat the whiskey with oak staves, chips, etc you must disclose that you treated it with staves, chips, etc. The label for any whiskey that has not been stored in oak for four years or more must contain a statement of age. If a whiskey is held in an oak for 5 seconds, then, if the container is new, the statement would be "aged 5 seconds," or" aged not less than 5 seconds." If the container is used, the statement of age will be "stored 5 seconds," or "stored not less than 5 seconds." If a product does not meet a standard set out in §5.22, it must be labeled as a distilled spirits specialty. A distilled spirits specialty is supposed to be labeled "in accordance §5.35. §5.35 requires a fanciful name and truthful and adequate statement of composition. Other restrictions and conditions may apply. For example:. You may not state age on a distilled spirits specialty. Unless a specialty item contains a class or type of spirit as an ingredient, the label may not make mention of the class and type. Since a distillate of 100% grain distilled at less than 190 proof that has not been stored in oak is not a whiskey, it follows that the term whiskey could not appear on the label in the form "unaged whiskey" or"white whiskey" or any other reference that includes the term "whiskey". An aside - Note that the unadorned class and type statement is deemed to be a truthful and adequate statement of composition when the product meets the standard for that type. TTB does not state it that way, but it is one way of thinking about the standards. Of course, the adequacy depends on how well the type standard is known. Who among you would care to compare and contract blended whiskey, a blend of straight whiskeys, and light whiskey. I will not do it without rereading the standards, which few people routinely carry with them when they are shopping. So, every label that was approved for white or unaged whiskey in the past was approved in error. Don' try to confuse me with the fact that there are a few of them out there. I know that. So does TTB. TTB recognizes that its position on age is ludicrous, given its adamant refusal to require some minimal period of storage. Because it is ludicrous - or perhaps to remedy its past errors of approval - TTB proposes to change the rules to create a standard for unaged or white whiskey. Now, TTB does not use the word "ludicrous," That word is mine and I will own it. Here, in TTB's won words, is how it describes the situation and a proposed change that would create a standard of identity for white and unaged whiskey. I've taken the liberty of parsing the statement, bullet style, to make it easier to understand: TTB also proposes to provide for a new type designation of ‘‘white whisky or unaged whisky.’’ TTB has seen a marked increase in the number of products on the market that are distilled from grain but are unaged or that are aged for very short periods of time. Under current regulations, unaged products would not be eligible for a whisky designation (other than corn whisky) and would have to be labeled with a distinctive or fanciful name, along with a statement of composition. In order to provide guidance for these products. TTB proposes that products that are either unaged (so they are colorless) or aged and then filtered to remove color should be designated as ‘‘white whisky’’ or ‘‘unaged whisky,’’ respectively. This proposal represents a change in policy, because currently all whiskies (except corn whisky) must be aged, although there is no minimum time requirement for such aging. TTB believes that currently some distillers may be using a barrel for a very short aging process solely for the purpose of meeting the requirement to age for a minimal time. Consequently, TTB is proposing the new type designation of ‘‘white whisky or unaged whisky’’ and specifically requests comments on this new type and its standards. I will add that TTB damn well knows that some distillers are using a very short aging process, which make a mockery of TTB's dual positions that (1) age is important to creating the character a spirit must have to be whiskey, but (2) there is no need for a required minimum period of storage that will create the required character. See - the term "ludicrous" does not seem to be so harsh a judgement after all. If you have a horse in this race, comment,m as TTB that requests you to do. Read the NPR at https://www.govinfo.gov/content/pkg/FR-2018-11-26/pdf/2018-24446.pdf and submit your comments through this link: www.regulations.gov/comment?D=TTB-2018-0007-0001. I emphasis that because it is important. I provide the rather detailed background so that you know the context in which the proposal resides.
  39. 0 points
    Is there any reason why you wouldn’t strip more than one batch before you do a spirit run? Also, with 5 plates available, why didn’t you run it single pass? Also keep in mind that you likely may not be able to use 5 plates on a whiskey strip - as you’ll easily be above 160 proof - unless you add a lot of water.
  40. 0 points
    Yes, that is acceptable. You will have to have a fanciful name, ie “joes special shine” or something not a type of spirit. You will have to have a distilled from xxxx on the front as well to show what was used to make it. Ours was made from corn and sugarcane. Check the Bam for exact wording.
  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
    I am no beer expert, but while this explanation is a good part of the picture it is incomplete. Before you actually start lautering, you must "vorlauf" which is a German word that means, literally, "before run." To be more accurate, we could call it the "pre-run" or, as some beer texts would have it, "recirculation." The idea is that prior to drawing off the wort, you recirculate it through grant. You are drawing off the bottom of the mash tun and sending the wort back to the top of the tun. The purpose is to draw off all the fine particles that come off the grain bed and send them back to the top of the grain bed, where they will hopefully get trapped before making their way to the bottom. During the vorlauf, the wort turns from cloudy to clear; when it becomes clear, you know you've eliminated the fine particles from the flow and now you're ready to proceed with the runoff, per Thatch's explanation above. So, during the vorlauf, you can think of the grant as a sort of open-air sight glass. It's also useful as a sample point for drawing wort samples as the runoff proceeds, to check specific gravity during the course of the runoff.
  43. 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
  44. 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.
  45. 0 points
    With Malt whisky i pitch all the yeast into the fermenter as soon as I have a few litres of wort at correct temperature. Some wild "infection" before yeast added can improve the flavour and complexity of whisky. With my Rye or Oat wort I leave it overnight to sour naturally before adding yeast. It really improves the fruity notes. 100% malted grain can be a bit riskier because the kilning of the malt kills off most of the natural bacteria that help protect the grain from nasties.
  46. 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.
  47. 0 points
    The cararye is malted to have sugar that is non-fermentable, so your fermentation is probably complete. Most beers with caramel malts finish higher than 1.007. If this is about making alcohol and increasing yield, swap the cararye for something cheaper that converts. If you are happy with the flavor you are getting, note that it probably will have an impact on that.
  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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