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Showing content with the highest reputation since 10/17/2017 in all areas

  1. 6 points
    To sum this thread up: If you are a brewer, winery or distillery you need to do the following to be craft. Grow your own trees Cut them down yourself Make your own barrels Buy raw land Zone raw land into farm Turn raw land into farm Plow, plant, and harvest seeds by hand Mill them grains by hand with a mortar and pestle Mash them in a butter churn Ferment them using your own harvested and selected yeast. Build your equipment yourself using steel and copper from your own environmentally friendly mines and steel factorys. Distill them using only power from solar panels, wind turbines, or geothermal systems which you built yourself from parts sourced only from other craft renewable energy manufacturers. Use proofing water which you made yourself from only naturally occurring hydrogen and oxygen. Again, sourced from equipment you made yourself. Blow your own glass using silica which you also mined and refined yourself Each label must be hand painted on the bottle by nobody else other than the distiller themself Each cork must be made from your own cork farm, and it must be completely renewable The tamper seal must be made from biodegradable materials which, you guessed it, is also made completely on site. You must self distribute using a bicycle with no more than 10 speeds/gears (>10 speeds makes you a corporate pig) and sell only to mom-and-pop stores. You must be on site for each bottle that is sold by the select liquor stores so that you can explain to each customer how you are completely transparent. When that customer has died of boredom from your story (because they just wanted to buy a bottle of vodka) you must be a paul bearer in their funeral to show that you are comitted to a lifelong relationship with every customer. If you stray from any of the above bullets then YOU ARE NOT CRAFT and are basically lying to your customers and a complete scam artist who is only out there to deceive customers and make a buck.
  2. 3 points
    We have a forklift. Cant imagine life with out it. We move barrels with it. And smoke cigarettes at the same time, and run with scissors.
  3. 2 points
    You should use Organic ingredients since they produce a far superior spirit.
  4. 2 points
    Waaahhh Mom, it's really hard. Do I have to really do it if I can scam the customer instead? Please don't make me? I've got an idea, lets encourage Amazon to apply for their DSP and then the totes can be shipped right to their warehouse where they can add the drops of flavor and ship it direct. They can brand it "One Click Craft". Lets just eliminate the middle man all together : You !
  5. 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.
  6. 2 points
    Bloom is caused by repetitive condensation formation and evaporation on the inside of the bottles. Generally this happens on a daily basis when the climate is cold at night and warm during the day and there is moisture in the air. It usually takes 3-6 months of this happening before the white crystallization becomes apparent. If bottles must be stored for longer than 3-6 months, then they should always be stored in a temperature or humidity controlled warehouse. Generally either temperature or humidity control will work. Both are not necessary.
  7. 2 points
    Jeff, Under a given set of conditions, there is an optimum cooking temperature and time to obtain the best quality of distillate and the best alcohol yield. I believe the question you have is about cooking small grains at high temperatures. There are a lot of ways to prepare grains for fermentation, but the simple goal of cooking is to gelatinize the starch granules, to make them available for hydrolysis by enzymes to convert to fermentable sugars but the complicated goal is to efficiently obtain proper gelatinization of starch, properly free up amino acids the yeast require, convert to fermentable sugars, reduce contamination and obtain a flavor extraction from the grains. The infusion mashing process we use, (simply cooking small grains at lower & proper temperatures), here at Wilderness Trail is designed around maximizing flavor first, energy second and time third. You do not have to boil your grains up to 210F and you certainly do not want to cook any of your small grains (wheat, rye, barley, malted barley, etc) in that range, again you can but it will not be the highest quality distillate you can obtain in the end if you do that. You can cook corn to 210F and it doesn't do much more than waste energy cooking it that high, part of the high heat is to sterilize the grains of bacteria and you take care of that around 190F and you only need to cook corn around 190F-185F for proper gelatinization, we cook our corn at 190F, it saves energy from going higher, we convert all of the available sugars and sterilize our grains, that is why you do it. For wheat the actual gelatinization range is 136F-146F but we start adding our wheat around 155-160F. For Rye the actual range is 135F-158F and we add and cook our Rye no higher than 160F for good reasons. Our Malted barley never goes in higher than 145F to preserve the enzymatic activity and to keep the grains intact. Think of it this way, gelatinization is like popping popcorn under water, its a dramatic change in the grains composition.. and throw in some smaller ductile grains like wheat or rye and you blow them apart under the same conditions as well as a lot of protein you don't want to break down. The reasons you do not cook grains beyond their proper gelatinization range is more about flavor than yield because if it is too rigorous, thermal decomposition of grain components will cause objectionable popcorn phenolic odors, yield is more impacted by poor grains, under cooking, poor conversion and yeast conditions. By using the infusion mashing process for small grains, you keep the branched chain amino acids and proteins in place with the grains that the yeast will use to properly make a flavorful result. If you boil your small grains, you are creating unbranched chain amino acids, degrading proteins and frankly blowing apart the flavor you are trying to extract. Small grains also get scorched very easy and there are Maillard effects that create all kinds of new chemicals from the high heat of small grains you don't want, plus why would you, the process doesn't require it. The yeast take these unbranched chain and Maillard effect's and turns them into higher alcohols (fusels) and other chemicals that alter the flavor and result of the beer & distillate. In short summary for our whiskeys, we cook our corn to 190F and hold that for 40 minutes, we cool to 160F by adding some water additions of the overall mashbill and add our wheat or Rye and hold that for 30 minutes, we add more water additions to get to 145F which is when we add our Malted Barley which rest for 30 minutes. We add the rest of our water additions for our ferm set and the chiller takes it down to 90F. We send that to our fermenters, which are set to hold at 85F for three day beer and 78F for 4-5 day beer. By shortening the initial cook of the total water, your initial cook is thicker, for us that is around 18 beer gallons and that allows you to use less energy to heat up the initial cook and reserve the rest of the water for cooling capacity as well as when you add your grains you are also using that to help cool your mash down. For example I mentioned we add our wheat at 160F but after the grains are added the temperature drops to around 150F+ and rest out to a little above 145F. We primarily make a wheated Bourbon but we also make a Rye Whiskey, which again even though the Rye will be the majority of grains, we still cook our smaller amount of Corn up to 190F and then cool it down to 160F before adding the majority of the mashbill of Rye. Infusion mashing is scientifically proven to offer a more flavorful distillate and smoother distillate, mainly for the reasons listed above. Shane Baker Co-Founder, Master Distiller Wilderness Trail Distillery
  8. 2 points
    I assume you are referring to general distillery trade waste, not from the sinks and bathrooms. We operate in a rural area also and initially we had to truck all our trade waste off for external disposal, at great cost. We now treat the waste on-site. No septic, or air assisted bio-cycle system will cope with distillery trade waste for three reasons; The pH is way too low THE BOD is too high (typical of boiled waste) The amount of residual alcohol is often too high in 'small' distilleries (we often dump our stillage at 2% residual alcohol, as its too expensive to strip-out the remainder) We established an on-site treatment system FOR THE TRADE WASTE ONLY (all sink and bathroom effluent is treated in a standard AWT septic system) comprising of three 10kl concrete tanks. The waste is transfered on a batch basis from one to the other, and then finally sprayed out onto rural pastures. The tanks work as follows; Tank 1 takes the raw waste, and holds until we have about 10kl, we then pH adjust to 7.2 with Calcium Carbonate. Residual chlorine is resolved with H2O2. BOD is measured, as well as copper, lead and N2 levels (local EPA requirement). Calcium Carbonate dissolves very slowly so we need to recirculate this tank for about 24 hours Tank 2 has a pump over aeration system that fixes the BOD and dissolved O2 levels, this again takes about 24 hours of circulation. Bentonite is added in the last hour of aeration just before transfer to tank 3. Tank 3 is the settling tank, we settle the sludge for 24 hours, the clear water is then fed by pump to an open field for irrigation. The sludge is drained monthly, and dumped onto open compost mounds. This system has been working flawlessly for 2 years and has proved very cheap to operate.
  9. 1 point
    Hello my fellow Canadian Craft Distillers! We have worked with the ADI to create an new Canadian branch called the CDI. (Canadian Distilling Institute). Please call my cell at 647-628-6261 to get involved. Our mandate will be to support provincial associations with their efforts and promote craft produced product in the Canadian Market. Cheers eh!
  10. 1 point
    The other factor to consider - what proof are you planning to bottle at? If you are planning to bottle at 90, for example, you might lose enough alcohol going in at 92 to put you under your bottling target.
  11. 1 point
    Exactly, Paul,,,no floor traffic for vendors!
  12. 1 point
    Your findings do not surprise me at all. I have often measured lower than expected ABV and suspected heating the flask contents once most of the alcohol and water have gone would most likely boil off solids, which will then cause obscuration of the collected distillate. I have been tempted to re-distill the distillate to see if this was happening. Your method would be easier and probably more accurate.
  13. 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.
  14. 1 point
    I'm upset to hear that ADI forum moderators have been caving to pressure from Corson and deleting reviews. I hope they now realize that by doing that they are exposing small startup distillers to being swindled out of their money. The only information I could find on them was on the ADI forums and what little I did find was positive. Now I know that's because the negative reviews are being scrubbed but at the time I assumed it meant their operation was legitimate. I was 95% of the way to buying a Corson still. I visited their facility and was just about to write them a $30,000 check for down payment. By a stroke of luck, literally a day before I was going to mail them a check, I found a distiller who was in a battle with them (their story is uncannily similar to everyone else's on here) and I ended the deal with Corson. Fortunately the only money I lost was the cost of my flight and hotel. I went on to buy from Still Dragon in August. My still is already in transit which actually puts it ahead of schedule. I can't say anything about their quality yet but I will say that Jeff's customer service has been top notch. Even after I had already paid him.
  15. 1 point
    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.
  16. 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
  17. 1 point
    Can we please do something about the spammers? I and others have reported posts and users as spammers but no one is doing anything about them. Here's a list of the latest ones: Posts: http://adiforums.com/topic/9027-daily-market-analysis-from-forexmart/ http://adiforums.com/topic/9028-company-news-by-forexmart/ http://adiforums.com/topic/8370-instaforex-company-news/ http://adiforums.com/topic/8724-trade-btc-for-paypal-usd/ http://adiforums.com/topic/9080-hong-kong-wine-lovers-get-u-turn-on-festival’s-pet-cup-policy/ Users: http://adiforums.com/profile/11141-instaforex-gertrude/ http://adiforums.com/profile/14386-ifx-yvonne/ http://adiforums.com/profile/14482-elkhouli/ http://adiforums.com/profile/14810-wallcups/
  18. 1 point
    Swedes traditionally use a rye spirit base, and often include dill with the caraway (in fact, dill can be the dominant flavor in some styles), and usually don't barrel age. Danes may include some cumin with the caraway, Aaborg is known for including amber in one version, and can be barrel aged. The Norwegians specifically use oak for aging, often used sherry barrels, and age for longer periods than other countries. Other spices and citrus can be used as well, and varies by producer. Some add caramel coloring. We have done a Swedish style (rye based, with significant amounts of dill with the caraway, other brown spices), but long aged in used rye barrels.
  19. 1 point
    They have a bunch of videos on youtube and they discuss their proofing practices in some of them. https://www.youtube.com/channel/UCOS_YyVxGQhUcavGyTSBrYQ/videos?disable_polymer=1
  20. 1 point
    Good catch, but they know it. The gauging manual contains the following: § 30.64 Table 4, showing the fractional part of a gallon per pound at each percent and each tenth percent of proof of spirituous liquor. Table 4 [TTB editorial note: Erratum on page 549, Proof of 173.7 proof should read Wine gallon per pound of 0.14233] I didn't know that until I started poking around. The tables have been around since dirt and I figured someone had to have caught this before. They had. TTB should update the tables, but ...
  21. 1 point
    From having the idea until opening the tasting room was less than 2 years. 21 months from signing a lease until opening, 16 months from signing lease until turning the still on to make alcohol.
  22. 1 point
    I first encountered the idea of owning a distillery waaay back in the late nineties when I was shooting a wine series. The winemaker in question wistfully painted this idyllic scene of the happy European distiller frolicking naked through the fields. Well, perhaps he didn't say quite that, but the dream was planted over a wee dram of his 'home-distilled' product - a black walnut liqueur. However, I only seriously began to re-consider the idea about two years ago when a friend of mine and I started doing our own home distilling. In no time flat we'd brewed up more booze than we could possibly drink and it became obvious, unless we were going to sell the stuff - there wasen't much point in continuing. My friend chose to stay home, but I ventured into the field - being the foolish entrepreneur that I am. The first hurdle I faced has taken a year to get over - rezoning the chosen property for the distillery. (Passed into law only yesterday! Yay!) Next is the provincial and federal process which will take about 4 - 6 months. Then, we're planning for another six month delay as we refine the product for sale. So, conservatively - you are looking at two years - unless you choose an already zoned environment in which case, I'd plan for a year. If you are paying rent, that's a year of expenses with no income, so plan accordingly. I've said before, alcohol is a business of patience. The upside of this, is while you are waiting for your permits etc., you are given ample time to build your market. Lot's of people wait to build the market until they have a product in hand, but then you loose the slow burn of anticipation and word of mouth. I've sat on a local bus while two people behind me discussed the opening of the distillery. They got some of the details wrong, but they were keen. That's what you can't buy. Another fantastic quote I've picked up somewhere and whoever said it was brilliant - "No one can tell you how to open a distillery, you just have to do it." I second that. Not to mention, its great fun.
  23. 1 point
    I've had no dealings with Corson, but I'm glad the moderators have decided not to delete this kind of content anymore. Unfortunately I think it is necessary. I'm sure any serious still manufacturer is on this forum regularly, and can defend themselves If needed. Heck, look how many posts @Southernhighlander has and it's not even complaints against him.
  24. 1 point
    Pardon my skepticism, but I cant help notice that you have no other posts on this forum and that your account was created less than two weeks ago. This leads me to think that your post may not be entirely truthful and that you may be part of the scammers running this site. Feel free to prove me wrong.
  25. 1 point
    I used Simply Barcodes for mine. $89 bucks. https://www.simplybarcodes.net/barcode-north-america.html