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Rum

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Everything posted by Rum

  1. Rum

    My experience with Corson Distilling

    The problem is not simply the equipment that they were building. It's the guys behind the company. Their attitude towards business and customers is their true downfall IMHO. Fixing the equipment issues doesn't fix the people issues.
  2. Rum

    Formula approval for Spiced Rum Required?

    Many spiced rums are formula approved as distilled spirits specialty.
  3. I notice that you have a target mass set to one value. Do you adjust that during the bottling run? We take the density before each test of the fill and the spreadsheet calculates the target mass for that read. I've never figured out how much a change in proof during the bottling run will impact the target weight. Not even sure it's worthwhile but we get the density when we take the proof anyway. So I just added it into the spreadsheet as well.
  4. As requested I have attached pics of the mod we made to our Mori filler so that we can fine tune the fill height better than the standard setup allows. This filler works great for us now that we have it dialed in and have staff that know how to use it properly.
  5. Thanks Michael. This was designed by Alex whom you have spoken to on occasion.
  6. Rum

    Bottling line help

    New thread started with pics.
  7. Rum

    Bottling line help

    Since you are ready to move on from the Mori I probably shouldn't even post this! But I will anyway in case it helps someone else having issues with a Mori. We had issues with short bottles that we were filling for someone else. Ended up solving it by building a wood platform that sat on the metal Mori platform. The key to getting consistent bottle level fills with the Mori is to make certain that the bottle pushes the sleeve above the oval opening. That was the only way we could get the bottle high enough to push the sleeve up far enough. We also modified our Mori by adding infinite adjustability on the platform by welding in screws that raise and lower the level of the bottle platform. We can now fine tune the fill height to a very accurate level. I will be happy to post pics if anyone is interested. We fill 3 - 4 thousand bottles per week all year around on our little Mori.
  8. Rum

    Sourcing Molasses

    Piece of cake actually. We order by the truck but pump it into totes when it arrives. We have cardboard with a hole cut in the center that sits on top of each tote to make cleanup easy. The hose from the truck is moved from tote to tote. We fill 16 - 17 totes on average from one truck but that can vary. As long as you have a forklift and the a vehicle to carry totes of molasses it really won't be that difficult.
  9. Rum

    T Top (Bartop) issue

    Are they experiencing any temperature changes? Cold liquor when bottling then placed in a warm warehouse or something along those lines?
  10. Rum

    BIB Bag In Box Supplier

    Ahhh, now I understand. Cool idea.
  11. Rum

    BIB Bag In Box Supplier

    Here are a few more: http://www.scholleipn.com/beverage/wine/ https://www.liquibox.com/industry/wine/ I had a successful search by using "wine bag in a box suppliers". Or "bib wine bag". Are you going to get a machine to fill the or contract that part out? Just curious - what are you looking at putting in the bags?
  12. Rum

    BIB Bag In Box Supplier

    https://astrapouch-na.com/products/bag-in-box/
  13. Rum

    Blue tint

    Copper sulfate? Some industrial producers will add that to spirits to make up for not using good clean copper stills. It starts out blue.
  14. Rum

    6-Pack Boxes / Partitions

    Have you checked with your bottle manufacturer to see if they will ship in six packs? Our bottle manufacturer custom prints our boxes in six or twelve packs. There might be a minimum order, but you won't have to pay for extra boxes. They show up with logos ready to go. We use one upc code as a default on the boxes and have stickers to cover with other product upc codes based on what goes in them.
  15. My 19 year old son has been distilling professionally since he graduated high school a year ago. He and my three other even younger sons have all been hanging around and helping at the distillery since I started over a decade ago. So yeah, there are some young guys professionally distilling.
  16. I just bought out a minority shareholder. I only have 30 days to report the change to the TTB. Even after looking around I am not 100% certain what form(s) is/are required. There are no new owners. Just a change in ownership percentages. Can anyone point me in the right direction?
  17. Rum

    Shipping

    The standard FedEx alcohol shipping contract does not allow for shipments to consumers. At least it didn't when I first signed it several years ago.
  18. Rum

    Poll: Do you clarify your molasses

    We do the same. We start with the highest grade molasses we can get. We still get a lot of crap settled out. Besides the impact on the fermentation, it helps to keep the still from gunking up. Only difference in our method is that we usually drain the ash/undesirable stuff from the bottom instead of racking.
  19. Rum

    revenue from tasting room

    Yes. Unfortunately it spends most of it's time as a stripping still to keep up with current products right now. We get to run for barrels on a limited basis.
  20. Rum

    revenue from tasting room

    Wow. I just noticed the dates on this thread. It was brought back to life by an off-topic post. Hopefully the info is still of help to someone!
  21. Rum

    revenue from tasting room

    We are in a town that gets a lot of tourist traffic and has many part-time residents. It has a full time population of 60,000 or so (not counting other close by metro areas). We somehow manage to get somewhere in the range of 15 - 20k visitors per year through the tasting room. Many are repeats who bring in out of town guests. Many are from out of town but have found us online when looking for what to do in the area. Many come out and line up for special releases. It has taken several years to get the traffic to this point. Average sale (excluding special edition release days) is about $60. Our best selling rums are priced relatively low at $25 per bottle. Special editions don't go over $50. Develop a good tour with plenty of education and humor. Encourage online reviews. Get as much local press as possible. Don't hire just anyone for the tasting room. You need to spend time in there because people want to meet you, the distiller, and hear about making the rum first hand. You should be giving as many of the tours as possible at least while you get the traffic built up. All of those things have been a big part of how we get people out to our tasting room in a scary old industrial park far from the tourist areas. During the busy half of the year our tours are often booked solid. We allow 60 registrations max per tour but often end up with more showing up during the busiest times of the year. Our tours are free. Tastings are free. Most who visit will buy. You might want to showcase some samples of mixed drinks if your laws allow so people know what to do with it. Not everyone likes to drink alcohol straight. We always serve it straight up as well as in samples of drinks.
  22. Rum

    Chiller sizing

    Looking at a new chiller to replace an old one we bought used. Current setup: Still 1 - 175 gallon hybrid used for finishing runs Still 2 - 400 gallon double thumper used for stripping runs and finishing runs Still 3 - 250 gallon pot used for stripping runs only Fermentation - about 3500 gallons spread across four tanks - sometimes we need to crash cool from 85c down to 33c overnight All stills run at least 5 days a week all day long We have piping installed and working with the current chiller. Have 3 phase available. 1.2 million btu boiler Need room to grow, so I don't want to size exactly for current capacity. Suggestions?
  23. Rum

    Chiller sizing

    As Thatch noted, that is in C not F. We heat our mash and let it set for two days prior to fermentation to settle out undesirables. If our production schedule gets messed up for one reason or another we will still heat it but might need to cool it for fermentation the next day.
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