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bluefish_dist

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About bluefish_dist

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  1. bluefish_dist

    Adjusting Proof for Temperature

    Actually hoochware uses the ttb tables to do the conversion. It can be downloaded as an app for the conversion part or used within the tracking software.
  2. bluefish_dist

    Record keeping software help

    I think all the software works similarly. Enter all your actions and it does the reports. That isn't hard, it just takes discipline to keep up.
  3. bluefish_dist

    Record keeping software help

    Hoochware is the least expensive option. I have been on it for a couple of years and it does the job, plus it's getting better all the time. Really makes record keeping easy.
  4. bluefish_dist

    Lessons in Barrel Aging

    Also look at different suppliers. For us we found some barrels offer quicker extraction than others. Depending on how you do cuts and how long you want to age this can be good or bad. Second use is also much slower for extraction. Gibbs brothers seem to be slower on the extraction and may be better suited than barrel mill barrels if you need more time for maturation.
  5. I am sure someone will come along with the actual spec, but I believe you have to have a physical separation between the two. So you would need some sort of wall and door to make them separate spaces. With that said I have been in facilities that have no separation.
  6. bluefish_dist

    Filtering Through Limestone

    Am I wrong that RO removes the minerals and if they are present is RO treated water they are added after RO? That's why it's useful for brewing and distilling. You can remove everything and then build the water you want.
  7. bluefish_dist

    T Top (Bartop) issue

    I have heard of people having an issue and fixing it with a shrink sleeve. We do a top strip and shrink sleeve, no issues. I did heat some bottles one time for hot apple pie and the corks eventually popped out, but it took a lot of heat. They shot out, not eased out. We use Paulson T tops.
  8. bluefish_dist

    Is owning a separate bar prohibited?

    Colorado, not allowed. You can only own one tier of the three tier. Some licenses have privileges of other tiers, i.e. A manufacturer can sell direct or through distribution, but you can't have ownership in a distributor or retailer.
  9. bluefish_dist

    WTB one 10-30 gallon used barrel

    I have a couple once used 15's. One had a coffee and chocolate Porter, the other a corn whiskey.
  10. bluefish_dist

    Simple, Cheap Temperature Probe and Readout

    I have used small panel mount remote thermometers I bought from Cole pharmer. Run about $20. Not perfect as you need access to the back of them as they are battery powered and the switches are on the back. But cheap and accurate.
  11. For my vodka I strip in the 120 (~100gal) and then a spirit in a 35 gallon. i figure about 3:1 for a strip/finish. I only do that because of height limits in my space. I would need a split column to run vodka on the 120 gallon still. Works ok. Also think about selling in distribution. As posted elsewhere retailers want 30 points and so do wholesalers. That means you might only get $10-$12 per bottle I would start with income needed and size backwards. You should have enough information to get close. Also start thinking of barrel costs and time required to make product to fill them since that is next years sales.
  12. Way too small. There are so many more costs that I think you will find that to be profitable for production will take more than you think. In addition to rent there is insurance, then add any cost for software (accounting and/or ttb), then add a phone/internet and ? That will easily add another $1k per month. So now you need $3k per month just to cover overhead. If your material costs run 30% and a $35 sell price (very high IMHO). That's 125 bottles per month to cover costs. Which is 25 gallons or 250 gal of fermentation, that's 10 runs per month of 26 gallon still as a single run. More of a strip and finish Figure it on a more reasonable $100/gallon sale price and the math is tougher, 43 gal per month or 430 gallons of fermentation. That is 17 runs per month just to cover costs. Now at 2 years in and running 120gal still, I wish I had started at 300+ gallons. It takes no more work to make 300 gal vs 26, just the cost up front.
  13. bluefish_dist

    New DSP :) Software Recommendations?

    We have been using hoochware for about 2 years now. Does a decent job of tracking what I need. Talking to Shawn this week, they are working on a major upgrade. Sounded like they would be adding some good features.
  14. bluefish_dist

    Seeking recommendations for Best Stills

    Not to be skeptical, but that's a lot of volume for starting out. With that type of volume I would expect a dedicated continuous column as its about 1200 gallons of wort a week. It would probably pay for having a second still in energy savings alone.
  15. bluefish_dist

    Potential Odors and Their Influence on Neighbors

    Your bigger issue will probably be having an f1 occupancy or even h under another retail space. If it stay f1 and to not have any classified areas, you will need lots of ventilation which should eliminate any odor issues. For me the time in the process with the most odor is mashing and fermenting. It does depend on the fermentation as some have a lot more aroma. If you pipe your fermenters outside which you will probably want to do anyway to eliminate the chance of suffocation from a co2 buildup, odor won't be an issue. Barrels are the other source of traditional aroma in a distillery. I have found it takes a lot to really get that whiskey smell in the air.
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