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Showing content with the highest reputation since 10/19/2019 in all areas

  1. 1 point
    " Wired line to neutral for 3 phase for each heating element, the current draw is 11.8A . " Three phase power at 208V for heating elements does not involve " NEUTRAL CONDUCTORS." If you have Neutral landed on your elements this is wrong. If you have actual 3 phase elements you land the 3 line conductors. Most systems use single phase elements which require single phase 208 which is 2 line conductors from alternate phases. Your 3 phase power is distributed among your elemnts in a balanced fashion in this manner with contactors and so forth. If you have 1 208V phase and one neutral landed on 208V elements, you have 120V applied voltage. If this was wired up by an electrician, you need to find another one soon. The only place you might need neutral is if your control circuit is 120V and is not supplied by an on board transformer. Otherwise there is no need to bring neutral into the cabinet or land it anywhere. The EGC is a seperate matter and you do need that.
  2. 1 point
    How it is designated depends on when it acquires the flavor. I'll do a strippiong run myself. Bare bones without reasons. Production by original distillation - It is a speciality item if you do it by original distillation. It is not rum. That requires a statement of production procedure for the specialty item. You bottle it as a specialty item. You need to get a formula too - preCOLA evaluation - because TTB will require that before it will approve a label for the specialty item. Production by Redistillation in the Processing Account. If you first make rum. . You must have a statement of production procedure to make the rum. You include a rum statement of production procedure on your registration You make the original distillation according to the statement of production procedure. You get to decide when the original distillation is completed. If the stripping run makes a product that conforms to the standard as rum, you can designate it rum after the stripping run. You make the production gauge based on the quantity you have in the strippping run. You designate it rum. You then transfer the rum out of the production account and into the processing account. You redistill the stripping run rum, in the processing account, over the apple flavor. That changes the class and type. it is no longer rum. If it otherwise meets the standard for flavored products, it has become apple flavored rum. If for some reason it does not meet the standard, you have a specialty product. Since you change the class and type, you need a formula to do this. The formula satisfies the requirement for pre-COLA evaluation.. I'll add that if you make a specialty item, the required statement of composition could become a challenge. It is not rum with apple flavors (that is apple flavored rum under the standard). Statements like "Spirits distilled from sugar with added apple flavor" seem not to be too appealing on the label. I think I'd opt for a way to make apple flavored rum. The stripping run strategy you propose seems possible, as long as the stripping run yields something you can call rum. I think you'd just have to get it over 40 ABV and distill it from nothing but cane sugar..
  3. 1 point
    Hand tight is ok. Youre just making a slightly compressed seal. Think capping a thermos. If it leaks it'll dribble down the side and or may make a noise or slightly lose suction (if I remember right). Try to tighten the knobs uniformly (like a star pattern). I think I remember the acorn caps at the end (countersunk nuts at the bottom) becoming lose, as well as some of the other nuts on the tie rods (those threaded long bolts on the sides). You have to watch those and make sure they stay tightened and uniform. If they come lose, it will leak and not hold a seal. Its been a few years since I had mine so there may be others here that used theirs much more recently.
  4. 1 point
    I'll add something to what HedgeBird says. What TTB requires depends on how you make the purchase. The rules for changes in proprietorship and changes in control, which control what you must do, are in §1.42-1.44. For example, assume that you buy, as a new LLC,, the assets of an existing entity that is conducting business as a DSP. Your LLC takes over the business. The old LLC is out the door. TTB will call this a change of proprietorship. Your LLC needs to make original application. The assets that you buy do not include the permit, because any sale, lease, or other transfer of a permit from one entity to another results in automatic termination, under law and without any need for further action by TTB, of the permit at the time of the sale, lease, or transfer. Sale, lease or transfer by or from one entity to another = Poof., The permit vanishes and the registration is no longer in effect... Those rules result in a simple proposition. The succeeding entity must start over, period. It cannot operate on the sellers permit. So your application goes into the new application pile along with all the other applications. Time saved until you can operate = 0. Lesson - if you go this route, apply well in advance of the sale or make the sale effective on TTB's approval. However, if you you buy the entity from its owners (which means you acquire both the assets and the liabilities, so talk to your attorney), say you purchase all the membership interest in an LLC from the members, then you must immediately give TTB notice of a change. If, within 30 days of the change, you file an amended application showing the change in control, you can continue operating on the approved permit until TTB approves the application for a change in control. The permit remains issued to the same entity with different principals on record with TTB. That is a seamless transition, but it comes at the cost of acquiring those perhaps bothersome liabilities. Now let's talk about moves. HedgeBird is right about changes of location. If you buy out the members' interest, and continue to operate as the same entity, you can't pick up and move the permit without first obtaining TTB's approval. The issue is not whether the move is to a different state. Yes,s if you move to a different state, you will need to file an original application, as HedgeBird says. I do not find this requirement in the regulations (§§ 1.41 and 19.118). It appears in the FAQ's and appears to be policy. But TTB gets to make the rules. Still, by provision of those sections of regulation, any move, even on from one room to another within the same building, requires that you apply to amend the registration and permit. I've not observed that TTB approves moves within a state any faster than it does new applications, but it could be they do. The sample size is so small, and the other variables carry so much weight, that I think one would be hard pressed to reach any conclusions about how long things will take either way. For planning purposes, I'd allow more time than TTB's average time to approval in either case (remember that an average says some take longer and some take less) and I'd be less concerned with how long one way takes when compared to the other than to how one way fits the business plan better or worse than the other.
  5. 1 point
    Your question has some learning points. If you are producing this product by original distillation over mash, you do not submit a formula to cover the production processes. Instead, you submit a statement of production procedure (§19.77). You do that by amending your DSP registration and you must wait for TTB approval of the amended registration before you distill the product (§19.121). So, let's say you make it by original distillation. You distill the wash over the flavoring. After the distillation is complete, you make the production gauge (§19.304) and identify the spirits by kind (§19.305 ). But what do you call it and where do you enter it on the production report? Part 19 is specific (§19.487); you determine the kind based on the standards of part 5. Let's say that you are using a sugar wash and you distill it at less than 190 proof. If the distillate were not flavored, you would designate it rum. But it is not rum because you've given it apple flavor. Rum does not have apple flavor. Rule out rum. So is it, instead, apple flavored rum? That seems logical, but it can't be apple flavored rum because the standard for flavored products requires that you add flavor to an existing spirit (§5.22(i). For the product to be apple flavored rum you would need to add apple flavor to rum,. But in this case, you have no existing rum to which you add flavor, not one drop. So, since what you have created does not conform to and standard of identity in §5.22, you are are left with but one choice; it is a specialty item (§5.35) and should be reported as such in column (k) of the production report. Now, if you add the apple flavor to an existing rum, you do so in the processing account according to an approved formula ( §5.27). You need the formula because you are changing class and type. You start with rum and end up with flavored rum. The specialty item and the flavored item may be organoleptically indistinguishable, but they would have different label designations. Situations like this challenge credulity. Who but those who create such complicated rules could care? Because of the way the law is written, the rules that govern designations are intended to prevent a bottler from deceiving a consumer. But I surmise, based on too many years of experience, that the government did not create the sort of rules I'm discussing here in the interest of the consumer. Does the consumer care if two products that taste the same must have different identities under some set of rules in which they consumer has no interest? That is a rhetorical question. So there are some learning points about statements, formulas,standards, and designations, but here is the learning point I'm really reaching for in all of this: I'd argue that Industry brings things like this on itself when members seek to gain a marketing perch. If you want simple rules that are easy to follow and so serve the interests of consumers who don't have the time to waste or inclination to engage in wonkish exercises like this,, be careful what you ask for. If you are not, the result can be head scratching complication worthy of a Philadelphia lawyer; the sort of things that leads to a "you've gotta be kidding" response. One final note. Even though you are not required by either part 5 or part 19 to have a formula for the product when you make it by original distillation, by policy, TTB requires that, for speciality items, as well as flavored product, you submit a formula before they will approve the label. They call that pre-COLA evaluation. So, even though I said that you conducted the original distillation under a statement of production procedure, unless TTB changes its policy, you will also need to file a formula before it will issue a label approval. You will need both the statement and the formula. That TTB will require a formula before granting label approval iis assured if they follow their own policy. That they will get excited about a lack of a statement of process is not assured. If you have a formula, the lack of a statement of production procedure, if they catch it, is likely the sort of thing they would tell you to correct, before moving on to things they deem more important than that.
  6. 1 point
    Yeah and expect some confusion on the formula submission. I don’t think many people are thumping through Apple sauce.
  7. 1 point
    Smaller (tighter) the filter, the prettier the spirit looks. Something about the sparkle, clarity, brightness you get from sub-micron filtration that makes the spirit way more visually appealing. We are totally crazy, because we see nothing wrong with going as low as .22, or .1, with brown spirits.
  8. 1 point
    We sell a lot of cartridge filters in those sizes. The most popular ones we sell are Graver QMC from 0.6 to 10µ, and Graver GFC 1µ. Probably the next most common question I hear after "how long do filters last before they clog?" is "what size do I use to filter out particles without removing flavor?". For spirits it would be pretty challenging to remove flavor using normal dead-end filtration like the cartridges linked above. The things that add flavor to your spirit are almost certainly entirely dissolved in solution. That is to say, they are not particles that would be caught in a filter, but are liquids that will pass right through. Unless you are running your spirits through nanofiltration or ultrafiltration, you can rest assured that filters are just removing the large particles like bit of charcoal dust, bits of barrel char, etc., and not having any impact on flavor.
  9. 1 point
    If you have a product already I heard a good way to dilute is to cut to proof then mix same proof NGS until desired flavor profile is matched. For example, your single shot gin is 88 proof, distill the multi-shot, cut to proof then blend 88 proof NGS until it matches the flavor profile of your single shot. It's more trial and error but it would probably be the easiest.
  10. 1 point
    Yup, that sounds about right. You have to keep pinging your local rep, they are your only point of contact. My situation was worse. Part way through, my local rep left the company, and I was in limbo. Luckily, after, a newly assigned rep eventually got us back on track, only a few weeks lost. Yes, you need those special labels, they will come by FedEx, of course! You will also have to learn how to properly navigate the use of their web portal for shipping alcohol, you need to have it appear as a selection on your account. That did not work for us on day one.
  11. 1 point
    What I understand is that Fed Ex will allow direct to customer shipping only in those states that allow it assuming you have the permits to do so. There are about five today.
  12. 1 point
    we're on steps 11 or 14 as above. "legal dept" is working on it though, they told me (!). The "speed of business" and "the world on time" seem foreign concepts. Maybe their attorneys are all on the Cast Away island with Tom Hanks. FedEx is like Samuel Beckett's "Waiting for Godot." Perhaps tomorrow. Perhaps tomorrow. :-) Hoping for the best, for us and each of you as well!
  13. 1 point
    Generally, the key with FedEx is regular contact with your officially designated representative by telephone. That's what they are there for. It took us 3 months.
  14. 1 point
  15. 1 point
    Video of my Australian made v-belt press which works very well. Cost me about US$7,000 Cake is much drier, liquid has more fine solids than the vibroscreen but my direct fired still can just handle it without burning. V-belt (1).mp4
  16. 0 points
    All i went with the professional grade housing after talking to Michael of TCW. i got the 30" but am using my 10" filters i used on enolmaster on it. it works better than that italian piece of $h!t Call michael i never met anyone that know so much about filtration, trust me all my filtering needs he is on speed dial thanks Michael and TCW
  17. 0 points
    This thread began with a subject line "TTB stopped our production due to high proof." It dates 2016, so I’m going back a ways to discuss the issue of being told to stop. I think the issue of gauging has been covered by many of the persons who have commented. I’ll only add that TTB has a proposal, the new section 5.65(c), that will provide an over proof tolerance as well as the existing under proof tolerance. The final rule is due out in March. Now, I’ll turn to what I really want to talk about. I quote the opening to this thread in full. “Ok, so curious if any other small facilities have had this issue. QUICK BACKGROUND: We filed for a new permit since we wanted change owners, father to son(we've had this small distillery for 20 years). As ttb came out to do there investigation they took 2 bottles to sample. We were told both bottles were at 81 proof not 80. Although we sent samples to another TTB certified lab and they gave us a reading of 80.23. Our inventory was only about 15 cases. Again we're a small distillery and we only bottle 6 to 12 cases at a time. Basically bottle when we need to. So end result the TTB investigator told us to stop all operations until the new permit is complete which will take another 2 months at least because we were over proof and that didn't match our labels of 80 proof. We have one major account we can't afford to lose Again, that statement dates to 2016, so I’m more than a bit late in commenting, but the atmospherics of TTB’s recent public statements and behaviors tells me that what I have to say is relevant today. I will accept that this happened, but I can't imagine that the agency would have backed up the employee out of whose mouth it spewed. Or can I? No agent has the authority to tell you to stop operations. Period. They can advise you that what you are doing is in violation of the law and that any further violations - which they would then have to prove - may be considered willful, but no agent may demand, on their authority, that you stop. I will underline the word "no." No government agent - go as high in the hierarchy as you might like - has that authority to do so on their own say. If any government agent asserts that they have that authority, ask them in a polite way, to cite the source form which the authority flows. I'm not an attorney, so consult one if this ever happens to you, but my advice is that you ask the agent to please put the cease and desist order in writing so that you can show it to your attorney. If the agent has a lick of sense, that will put an end to the demand. Next, I never thought I would need to say this, but if such an officious (I've got to watch my choice of nouns here) personage happens to darken the halls of your DSP, politely tell the agent that you certainly want to comply with any lawful order, but that you want to talk to your attorney before making any further statements. Look to John Hinman's advice at https://www.beveragelaw.com/booze-rules/investigator-5fnb4564-2754l85-7g42123fd-zfg9e-pxewb-9fajj. He was addressing talking with TTB agents who are asking about trade practices, but when things get serious, like an instruction to shut down, I'd apply the same rules. Now, I'm not arguing that you thumb your nose at a demand that you stop, because a permit may have terminated by operation of law as a result of circumstances other than the allegation that the two bottles of spirits that TTB tested were over proof. If there is a change in proprietors, which may have been the case in the situation described, the old proprietors permit terminates at the time of the change. Unreported changes in actual or legal control can also result in the termination of a permit. If the permit has terminated - which is a finding that is subject to review through an established process in which TTB is given great deference - the provisions of law that apply to moonshining kick in. So, I'm not advocating a "screw you" TTB approach. But, if the permit has not terminated by operation of law, TTB may not tell you to stop operations until they go through the formal hoops necessary to suspend or revoke the permit. Again, suspension and revocation require formal action. The provisions of the Administrative Procedure Act and part 71 of TTB's own regulations apply. They apply because congress sought to restrict employees and agencies from acting in arbitrary ways and throwing imagined weight around. " Formal action” - underline that too - formal action requires a formal order issued to you to show cause why your permit should not be suspended, revoked or annulled; an opportunity for hearing before an administrative law judge; the right to appeal the administrative law judge's decision to the Administrator of TTB, and the right to appeal the administrator's decision to federal court. Usually it also involves an opportunity for an informal conference seeking to resolve the matter before going down the hearing rabbit hole in a waste of time and money. In any case, that is one hell of a long way from some agent having authority to say "Cease and desist" all operations because our lab says you had two bottles over proof. Next, the lab results on the two bottles over proof are evidence only that the two bottles the agent took and submitted were over proof. No inference to more violations can be drawn. TTB would have to look at the records for the bottling of those two bottles to say anything more. If the record did not support the conclusion that more than two bottles were over proof, then TTB has no evidence that anything more than two bottles were over proof. The two bottle cap also applies to collecting excise taxes on the spirits on which you did not pay tax. They can assess for two bottles, nothing more. If you don't have the required gauge record, the required bottling tank record, and the required proof and fill check records, TTB can cite you with recordkeeping violations, which are grounds for possible action, but they still don't have any proof of more than two bottles being over proof. TTB has routinely ignored such findings in the past. If you doubt my word on that , look at TTB's failure to act on its market basket sampling program, where it repeatedly found over proof bottles and did nothing. Further, they may not - the difference between "may" and "can" sometimes becomes important because they can say whatever words spew out of their mouth, but - they may not tell you to cease operations because of recordkeeping violations unless (1) they first allege that you willfully violated the law and (2) that finding then is sustained throughout the formal, hearing, appeal process which is your due. TTB may not simply rip a permit off the wall, put it in their pocket, and walk away, until such time as they finally get around to taking formal action, whenever that may be. That is the effect of an oral demand of the sort you received. And that is why you have the protection of the Administrative Procedure Act. Many years ago, I was instructed by ATF’s senior management to tell a person, who was operating as a wine wholesaler without having applied for a permit, that he was “violating the law and that any further violations would be considered willful.” Now, he had paid federal occupational taxes, which are no longer collected, and had a state license, but he didn’t know he needed a permit. I told him I wanted to see him with his attorney. I then delivered the message as instructed. He asked, “Are you telling me I must stop.” I said, truthfully, “I do not have the authority to do that.” His attorney said, “He is telling you to stop.” I told the attorney, “That may be, but before you advise your client to stop, you call the manager who told me to deliver the message and have him tell you to tell your client to stop.” After I left, he made the call, and I heard not one word more. This I know; the miscreant continued to sell high end French wines to restaurants who had put it on their wine list only after a promise that he could deliver a continuing supply; the permit was nevertheless approved; and I heard no more about telling people that future violations would be considered willful." But those were saner times.
  18. 0 points
    The million dollar question! This is always a tough one because there are so many variables as others have mentioned and there's really no one size fits all. My best advice is to really sit down and plan out your marketing objectives and associated activities to reach those objectives. Just like you would with any other business goals. That's the only way to get an even remotely realistic number. We have two free resources related to this kind of work (scroll about half-way down the page for access) from our Craft Alcohol Marketing Bootcamp bonus content that can help you think through this. You won't have the background course content for the full context and guidance without taking the courses, but the downloads have clear instructions to help you make some headway on your own if you have at least some understanding of marketing. One is a Marketing Budget Planning Exercise (with instructions for how to do it at a conceptual level if you're not quite at the stage to put hard numbers down just yet) and the other is a Paid Marketing Tactics Overview and Campaign Planner. There are some general guidelines out there that for businesses 5 years or younger you should plan to spend 12-20% of your revenue (goals) on marketing and for businesses over 5 years old (assuming your hitting your revenue goals and are on track), plan to spend 5-15% of revenue. But I'm still a strong proponent of sitting down and doing the work for your business objectives vs. just using some random rule of thumb...especially since those are still pretty broad ranges. One other tip. I always encourage craft makers to create their ideal marketing budget first - the one that would help you hit your goals the most effectively and on time - and then layer on reality after that to rightsize it. Starting from a scarcity mindset doesn't allow you to see the opportunities and growth potential you may be missing by not finding creative ways to invest more heavily where it makes sense. I'm not saying go crazy with a dream marketing budget...but do the "really, really, what would it take to hit these goals in the timeline I've lain out" budget. Then figure out how to fit it back into your reality, make tradeoffs with other resource investment areas where it makes sense, and then go back and adjust your goals/timeline with your newfound understanding of how underfunded your marketing will have to be, if that's the case. Hope some of this is helpful! This is just some of that foundational work that takes some real dedicated time and brain power to do right, but it will pay off for years to come and minimize marketing waste if you do it early and revisit it often. Suzanne
  19. 0 points
    As a former business consultant I think you’ve accurately framed the marketing question and in doing so, given yourself the answer! Lol I really don’t think there is a fixed number answer. On the low end, some guerrilla marketing can be cheap and super effective (like glenlyons sandwich boards) On the high end mass media can be super expensive and moderately effective. By way of “answering” the question, I strongly feel that craft booze is 80% marketing, story and presentation. With this in mind spending more money on marketing and less on product development should generate sales. A wise old business guy guy once told me “once your company has a successful product, all you really need to do is stay relevant by releasing one new product a year.” thats my tack on our operation. Maybe some of that is useful for yours.
  20. 0 points
    I suppose if you have a million variables, the answer is always going to be the helpful - 'It depends...' Rather than looking at the per case marketing cost, rather look at the cost per customer. So, how many customers can you expect and how much did it cost you to get them to buy your product? If you've already been operating for three years, you'll know you kinda top out on your revenues, so your growth desire is more tied to your ability to get out there and bring in the business than it is a fictional percentage point. Its likely what you've done abroad is what you'll do at home. Other factors might be location, if you are on main street the cost of the customers might be low but the cost of rent and taxes might be high, etc., etc. The best marketing money I ever spent was on my street sandwich boards. Those things haul in customers all the time and the customers tell us so. Radio is loads of fun, but you need to invest in at least two years of slogging to get any traction. Newspapers are useless. Editorial is king. Get stories written about you in newspapers and magazine and you will see results. I'm lukewarm on social media.
  21. 0 points
    SHL I hold you in the highest regard as an expert on this forum. I am here to contribute on Tech matters that I am well versed in only. My background is HVACR with Masters License in the State of Texas 1992. I have 30 years in and ran one of the shops for the Texas A&M system for about 7 years until I went to try a different sector. Before that I was a Heavy Commercial Service Tech in Dallas. I would agree single phase elements are the way to go. SCR control is nice when possible. Your product sounds first rate. Just for the record for the laypersons who do not have a lot of time in on electrical. The neutral conductor only comes into play in our world when dealing with 120v or 277V circuits. When working daily with and studying electrical systems, it is one of the most difficult conductors to properly understand. Especially with respect to it being a " grounded " conductor. I can recommend " Mike Holts " Electric Forum for anyone who is wanting to gain a greater degree of understanding. There are some sharp guys on that forum. We do not have a perfect setup here and were thrown into it with short information on a major fast track. I designed and built all the control panels for this Steam Fired Distillery under the gun. We are definitely still learning, but having had years of Brewery Experience to supplement with which crosses over fairly good on some fronts. ADI is a great resource. Sincerely
  22. 0 points
    We also aren't very fond of Atlas here. Initially ordered a few hundred 53 gallon containers from them, paid by their terms, and had similar experiences as y'alls. They didn't return calls, they were late on shipments, and they kind of just disappeared on us. They split the order on us for delivery, and both loads when the product came off of truck it was clear things were very inconsistent. The most notable thing about them is their work has little uniformity. Barrels will vary in length. Some heads are more recessed than others. There are barrels with drastically different numbers of staves. They don't sit on racks uniformly. Most of them tend to have an odd shape to them. Some hoops were nail fixed, some were not; none of them were supposed to be. We had a lot of barrels that point blank wouldn't hold 53 gallons of fluid, which is what we paid for. When they filled the second order nothing was better. So now we're a few years down the line filling Atlas 53s (we've bought a bunch of different barrels in between) and we are just about done with our inventory. Many of the barrels had literal holes in them. I would say 25-30% of the inventory needed an extreme amount of recooping (tons of spiles, wax, and bungs) on both the heads and body staves on brand new fully steam hydrated barrels. About 5% of inventory was completely unusable. Pin holes all over body staves. I have lost so much product in leaks. We have so many barrels we store standing up because we couldn't get head seams to seal. The ones that look the best perform the worst, which is ridiculous. So get this, we also bought mini cocktail barrels from them. They look great but they're absolutely awful. So many customer complaints about leaks and inventory loss it was a nightmare. So they short filled the order, we actually ended up sending it back for quality reasons. They wouldn't give us our money back and insisted on fulfilling the order, so they sent back the supposedly recoopered barrels with our full order amount this time. Still wouldn't hold fluid. Still wouldn't take money back, so we sent back AGAIN. and guess what, we sent back a third time before giving up. This order we were smart enough not to pay in full ahead of time. I realize this is an exceptionally old thread but people need to understand how these people operate. They are still taking orders. They are still taking advantage of the trust of our community. They re still making shitty product. They need to be held responsible. They are the Corson Manufacturing of cooperages.
  23. 0 points
    If the elements are 7kW and they are 208 3 phase elements, they should draw 19.44 Amps each, under a full load. The elements should be stamped with the phase and voltage on the terminal end. .
  24. 0 points
    We do have some sediment in some of our products. We tried all kinds of ways to clear it up, but we're so small some of the tried and true filtration systems are a bit beyond our current financial capacity. We've found gravity and racking gets rid of most debris and then we tell our clients that we produced a natural product with limited filtration and they have no problem with that. In fact, sometimes, they prefer that idea.
  25. 0 points
    Sullivans Cove whisky from Tasmania has won world's best single malt several times. Look at this video to see how they are now dealing with it. https://sullivanscove.com/journal/flocking-and-filtration/
  26. 0 points
    Not sure Wayne how big you would need , our boiler is half a million btu/hr . There are lots of people on this forum that are steam experts hope they will offer some input . It always boils down to budget . We have seen to many distilleries in our province that bought to small of electric equipment and can't produce enough to pay the bills so they just switch to using gns and calling it craft ......huge mistake . Out of all the distilleries in Saskatchewan there are only 3 of us that don't buy gns . Tim
  27. 0 points
    This was a run around the bend dealing with a boiler that is not fired 24-7, even with 170F standby. I have after some extreme effort and about 4 different combinations tried found the one that works and its looking pretty good. The chemical is Power Engineering 2478 which is a Nitrite and Amine. You set to 800-1200 PPM and monitor the other parameters within similar ranges to what is typically expected. This has gotten what would otherwise be considered a runaway corrosion problem into control. I can recommend it most likely for any distillery boiler that is not run often and is subject to go cold. A standby aquastat circuit on the boiler is advised, but the envelope may be able to be pushed. Your blowdown water should be near clear. The other thing I strongly advise is if you have extra Boiler capacity, then use your steam boiler to heat all your plant process hot water by one of several HX means. Then your system will be kept active most all the time, and your return station will stay warm which is important. Steam boilers of course do better when they are run near continuous. I have used and run Tube bundles with pump setups. Tube bundles in tanks, and HLT systems. Star
  28. 0 points
    https://bdastesting.com/services/ I suspect you are going to get even more sick of paying lab fees, when you see what a typical lab is going to charge you. Work in weight, not liquid volumes, everything by weight, get good scales. Do your gauging of your unblended source alcohol. Blend your water, sugar, flavor, by weight - be accurate, neat, no losses, no spillage. The end result, proof, will be accurate, every time. Your sanity cross-check is bottle count vs expected. You can argue that there might be unaccounted error due to process variation, but I'll argue you aren't accurate if you are holding a batch in an open tank for a week while you wait for lab results (unequal evaporation).
  29. 0 points
    Also why you are more likely to see hammer mills vs. roller mills. And the concept of a beer well, a kind of surge tank used as the feed tank for the stripping column (instead of feeding directly from fermenters). Usually a beer well will have a mixer to keep the liquid/solids well suspended, but also to de-gas CO2 (remove bubbles) that can cause headaches with foaming and non-condensible gasses.
  30. 0 points
    Here is the video Edwin shot of the 6 head line he built for us. Love it! You will see he uses a CCR corker running with his controls and we put it on a 5 ft conveyor.
  31. 0 points
  32. 0 points
    G'day there JB, Carbon footprint mate. My wife, Jane, has been in the enviro movement for decades, and calculates all those. We're very low in transport miles etc - our well provides the water, the spuds come from literally round the corner, we have solar panels for our electric still, and will have trees planted for every bottle sold. We haven't yet sold a bottle, btw! We're very new. But product is being run and bottles arrive today... We also plan on keeping distribution very local, but there's some debate about how successful that will be. Do you want more info? or is that enough? cheers, Basil
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    Welcome basil can't wait to here about your adventures Tim and kim
  35. 0 points
    Correct, that does not look like Juniperus communis var. depressa, the common juniper, which is the juniper used for making gin. Communis has very short, sharp, pointy needles (leaves). Var. depressa is also a relatively spread-out, lower growing juniper, although not ground crawling, like horizontalis. There are a few others that can be used to augment the communis, but none of the typical nursery junipers will be suitable. Generally, all have edible cones (fruit or berries), but flavor and aroma vary considerably. Some western juniper smell like cat urine to many people.
  36. 0 points
    Firstly I am not concerned about the Flocc or whatever it is. Jim Murray's Whisky Bible has scored 7 of my whiskies Liquid Gold in the last 4 years including best whisky in Southern Hemisphere this year. I don't plan to change my production methods. That is not quite right because I am continually developing new products. I was intrigued when Bluestar said the flocc was caused by barrels only, but from what he said since, I think the reason I get Flocc in white spirits is because I cut further into tails than most people. I have not tested the pH of my rainwater, but whatever it is I doubt that I will attempt to correct it because if it "aint broke dont fix it" Thanks for the discussion, we should never stop learning. Pete
  37. 0 points
    Agreed: Distribution is being consolidated all over the place. Consolidation means less competition. That means they take more in the value chain and we take less. New market entries/new distilleries: If you want to make some gains in the first few years of business, lobby your state legislature for limited self distribution. Especially if you volunteer something like paying an additional 5% of the taxes the state would have received had the distributor paid them as a middle man.
  38. 0 points
    I just want to throw it out there that my limited experience with FONL and COLAS online has shown me that people here on this site often know more about the TTB manuals then the specialists we are assigned to. So it's possible there might not be anything wrong with your formula or label application. I just went through 2 months of hell trying to get a formula and label approved. Only approved after finally being assigned to a second specialist who correctly read their own manual. Just saying.
  39. 0 points
    vessel/ container is different than a stick read the standard "oak container"
  40. 0 points
    That person definitely doesn't know what they are talking about. Malting changes the flavor of the grain, and not just for barley. Malt rye tastes different from unmalted rye, too. Even malting corn or wheat changes its flavor, although perhaps less so. It's not just that you had enzymes convert the starch. The malted grain has actually initiated germination, and a lot more chemistry is happening than just the conversion, and that will affect the congeners produced.
  41. 0 points
    Some states have set it up so that the re-sellers pay more. North Carolina is a good example...control state, everything goes through the state package store. Bars and restaurants pay a HIGHER price for spirits, per bottle, than the consumer. I understand the idea of putting the tax burden on those who profit the most, but it drives the cost of a cocktail into the $8-15 range for a premium drink, and consumers tend to drink at home. OTOH, some states stipulate that EVERYONE pays the same price, and even regulate pricing and constitution of mixed drinks! Because the craft beer industry has been so effective at lobbying for themselves over the past decade, we've ended up with a double-standard (and sometimes a triple-standard in wine-protection country) with regards to how pricing and distribution is regulated. The system, overall, favors larger, multi-state distributors who can afford local representation. If we, as crafty distillers, want to level the playing field (do we?) then it's going to take some dollars to re-define things. And a lot of organizing and lobbying. Personally, I think that pricing should be level across the board to consumers and re-sellers (since they are paying for whatever attracts people, other than booze, and staffing, and...) but I'd like the flexibility to adjust my prices demographically...instead of pan-state. I'd also be happy to see more adjusting based on demand in control states, so that the market drives the price, rather than the opposite
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