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About RBDistiller

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  • Birthday 04/28/1987

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    Southwest Michigan

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  1. I have a couple of these 6 spout fillers and they are awesome. I have been using them for years for a few different applications, wine, spirits, cream base products. https://www.gwkent.com/6-spout-gravity-filling-machine.html
  2. The rinser is an inline, 12 clamp bottle rinser and is capable of 2500 bottles per hour. It was manufactured in 2001 and it comes with 4 sets of change parts. Dimensions: Width: 2000mm/ 78.75 in Depth: 1250mm/ 49.21 in Height: 2000mm/ 78.75 in Weight: 850 KG/ 1874 lbs I am asking $5000, buyer pays shipping from 49107. Let me know if you have any questions or would like more photos.
  3. The corker on the no limits line looks exactly like the CCR corker that we purchased. The CCR corker was a great addition to our bottling line, we were using mallets or our hands for a long time.
  4. Ok thank you, that is what I thought. We have one of their mash tuns, the design looked very familiar.
  5. You could fill them with hot water and caustic and let it soak like that overnight, then drain, citric rinse like @portoman said and then we follow with ozone rinse.
  6. I am going on 4 years on the same pair of Red Wing heritage boots and they have held up very well. Although, it is about time to have them resoled, I dont ever see them completely wearing out from the work done or the chemicals that come in contact working in the cellar every day. I try to clean and oil them 2-3 times a hear to make sure they dont dry out. They were pricey up front but Im hoping it to get 10+ more years out of them.
  7. Completely agree.. My comment was referring to the distilling of wine that was intended to be wine that went bad at some point. Over the years I have expieremented with many different grapes with the intention of making brandy from them. A lot of the process is different than if we would be making wine from them, including when we would pick them based on sugar/acid levels.
  8. From my experience with the many different wines I have distilled is that what ever flavor they have from being "bad" wines gets intensified by the distillation process. Also, unless you are taking measures to try to bind up some of the free sulfur before distilling, the distillate has an unbearable sulfur smell.
  9. Updated what is available, some product has sold. I have samples ready to send.
  10. Sounds good, send me an email, Robbie.Scudder@moerschhg.com when you want to get together.
  11. We made it the way Port is made by adding spirits to the fermenting wine which then stopped the fermentation while there was still residual sugar. It is about 10% residual sugar and about 18.5% alcohol.
  12. We are selling excess Cab Franc port style wine, all wine is currently still in barrels. Listed below are the vintages and the amounts that we have for sale. 2005= 300 gallons (SOLD) 2006= 300 gallons 2007= 480 gallons 2008= 420 gallons 2010= 480 gallons (SOLD) 2011= 300 gallons $12/gallon, will sell in barrels or tote, buyer pays for shipping. Product is located in SW Michigan. If you have any questions or would like samples please email me at Robbie.Scudder@moerschhg.com
  13. That's pretty cool, I know someone who uses heads in their drag car.
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