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Lassiter Distilling Co

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About Lassiter Distilling Co

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    Knightdale, NC

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  1. Filter for bottling line - dealing with barrel char

    We did a post mortem and this is exactly what happened. We backflushed with very hot water and we're able to clean out the cartridges effectively. We're going to pre filter coming out of the barrel now.
  2. Filter for bottling line - dealing with barrel char

    We just began bottling our first barrel aged product, and it's turned out great. We did have a fair amount of troubleshooting we had to do during bottling, primarily related to the in line filters we use to prevent particles from finding their way into bottles. We use an enolmatic filler with the in line filter attached. For our clear Rum, we use a .5 micron filter, but for the aged spirits, we use a 1 micron filter. During the bottling of our Amber rum, we got through the first ~200 bottles before our QA checks identified some char particles in a bottle. We paused and back flushed the filter and the rest of the system in an effort to clean it. Ultimately, we just switched to a second cartridge filter to finish the bottling run, but now we have two filters that are full of barrel char particles. Does anyone have advice on how to effectively clean these filter cartridges?

    Good looking tanks there! Over our capacity, but they sure look good.
  4. Recall plan

    Good article on this topic from the latest edition of Artisan Spirit. Here's a link: https://issuu.com/artisanspiritmag/docs/artisanspirit_issue018_web/95 Probably won't have the full detail you'll need for the insurance company, but it'll give you the broad concepts.
  5. Wanted to Buy: Sherry Barrels

    We're looking to source some sherry barrels for finishing. Would be great if we could find some that someone would be willing to part with (or some that we could do some exchanges/trades to acquire them). Thanks.
  6. Chlorine impact dramatic over chloramine

    Down here our water supply is usually treated with chloramine, which we mitigate, but our water supply changes to a chlorine based treatment from March through April. Since this happened, despite our efforts to react out the chlorine, we've been getting substandard fermentations (we typically ferment to 1.022, but we can't seem to get below 1.034 since the chlorine change) and distillation yields. Hearts phase seems to last for about half the time/volume it did prior to the switch to chlorine treatment. Is this something anyone else has run into? I'm planning to push our water supply through a charcoal filter very slowly for our next fermentation to see if that will do a better job than reacting out the chlorine with potassium metabisulfite. Any other suggestions here?
  7. Disposal plan for still after the exhibition

    What's the price you're asking for this unit?
  8. Ideas on barrel filling

    We've been making white rum for a while now and we have finally gotten our hands on some nice 30 gallon barrels to begin our aging program. We've got spirit ready to go in the barrels, but I need some ideas on how to get our rum into the barrels. We don't fill hundreds of barrels, so I haven't invested in a pump for this yet, but might go ahead and get one of the small explosion proof pumps from TCW. What creative ways do you fill up your barrels?
  9. Evaporation during open fermentation

    We recently modified some tanks to make them easier to get into and out of for cleaning, essentially removing the entire top of the tank. We've always done open fermentation, but recently I've noticed that the liquid level in our fermenter seems to be lower than where it started. Do those of you who do open fermentation experience significant loss in yield as a result? I haven't seen a dramatic decrease in yield yet, but I just noticed the lower liquid level today. we'll see if a significant amount of the alcohol had evaporated when I run it off on Saturday. In any case, if you run open ferments and experience evaporative loss, what do you do to combat this?
  10. Going out of business******

    How much for the tables?
  11. Anyone experience Glass "Bloom"

    We purchased bulk stock that had bloom on them because they were offered at a reduced price. Rinsed with spirit prior to bottling and never had a haze precipitate out. I've been told using distilled water will remove bloom as well. In any case, seems to require a little more cleaning, but otherwise harmless if you can get it out.
  12. S. 236 - Reduction of FET - Call your senator!

    I received word today that S. 236, which would reduce federal excise taxes on spirits from $13.50 to $2.70 for the first 100,000 proof gallons, and a rate of $13.34 for the next 22,130,000 proof gallons, has been introduced in the US Senate. The bill has been referred to the senate finance committee. Obviously, we've been trying to get this through for a while, and we need people to call their senators and let them know how important this bill is to us. Let them know what you'd do with the money if you weren't using it to pay high and unfair excise tax rates. Maybe you'd buy new equipment. Maybe you'd hire someone or expand your building. Whatever it is, call your senators today (both of them) and let them know your thoughts. And remember: calls are more impactful than emails.
  13. Continuous fermentation

    We've been experimenting with ways to ferment. Our standard SOP is the batch method, where we produce our wash (we make rum) let it ferment out and then empty/wash the fermenter once it's been transferred to the still. One day, we left some of the wash along with the trub in the bottom of the fermenter before refilling with new wash. The fermentation time was dramatically reduced, with only a 30 minute lag time and a total fermentation of only 33 perent of our typical time. I was primarily concerned with bacterial infection and stressed yeast affecting the flavor of the distilled product, but it came out perfectly. Has anyone seriously experimented with continuous fermentation? Anything to look out for/good or bad experiences? If this works we may adjust our SOPs as it will save on time and the amount of yeast we are using.
  14. Hydrometers

    That was my experience exactly. The glass is cheap. Certification isn't. Find a local calibration company to do it and it'll come at a better price.
  15. Direct Sales to Retailers

    Same here in NC