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About Lorenzo

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  1. Lorenzo

    My experience with Corson Distilling

    One would think that the state attorney general would step in, if this company is taking orders, not delivering, threatening customers seems like some serious legal issues, I read the past post on this company and seems like there are already several law suits pending or settled but it doesn’t seem to stop consumers from doing business with them.
  2. Lorenzo

    Barrels of American Single Malt for Sale

    Please send us your contact information,I may be able to move some of your barrels.....Lorenzo
  3. Lorenzo

    Anyone read the Shanken Impact Report ?

    Hey there, i had the chance to read someone’s Shanken Report, most of the information seems to be a reliable but very expensive , you can obtain lots of the same statistics and information from most of the free subscriptions. Market Watch, Wine Business, Discus, and a host of others, and don’t forget ADI Distiller Magizine. Lorenzo
  4. Lorenzo

    How are you cleaning bottles

    Kris, Are you like pumping the GNS into the bottles, using your filler for a few seconds or what ? I looked at TCW system, has a tank for I assume water, and a filter mounted to its stand, just a little out of my price range right now, I've been thinking about straight CO2 hooked up to a typical air nozzle with at least a 1/4 inch by 10 inch copper or ss tube sort of like an ice maker line. After some experimenting not sure if its just scattering about the dust and micro debris.if I remember my chemistry Argon is heavier and may make a difference but cost is nearly 3 times LOR
  5. Lorenzo

    How are you cleaning bottles

    Silk, just to remove dust particles, new bottles that do not come in 6 bottle cases seem to have static type dust in some of them.
  6. Hey everyone, looking at several processes to clean bottles before filling slowest but most economical way is to sparse with either Co2 or Argon gas, the latter cost more but have been told it does a better job. Water and drying on a rack or tree is an option but more time consuming. Anyone doing the gas method. Thanks, Lorenzo
  7. Hey Mead, No the whiskey is being sold in poly totes, I still suspect additive and no disclosure, I contacted the seller but of course no response, not buying it to say the least. Thanks for your question...Lorenzo
  8. Lorenzo

    100 gallon Vendome still for sale.

    Tailwinds, Have you sold the Still and the other equipment, no post to the contrary. Thanks.........
  9. Lorenzo

    Fermenter Cooling and Temperature Design

    Hey Silk City So is the 1000 gal chiller excessive for our proposed application ? This capacity came via Carrier Commercial Chillers. Fermenters are 500 gallon, square tanks with 2 cooling jackets probably only two active ferments going on at any give time. Any suggestions. .
  10. Lorenzo

    Fermenter Cooling and Temperature Design

    CaptnKB Thouhgt about using it in process just haven’t implemented a plan yet, wouldnt I need two tanks ? Glycol wasn’t suggested by the mechanical guys I bought the chiller from have been considering how to add it to system what temp are U maintaining for fermentation? L
  11. Hi Everyone, Well as I'm new to Fermentation and the distillery business in general, I have found great information on this Forum and in communicating with some of you followers in the past. Here are my question(s) I'm designing the chiller process for my fermenters, will I need the temperature to remain constant +/- a degree or two or would the process be harmed if I have a +/-10 degree fluctuation between that range.? I'm located in Florida so far the measurable ambient temp inside the distillery process area with out the exhaust fans son has been about 83 degrees July/August. My chiller manufacture recommended that a total chilled water system volume of 900-1000 gallons to keep the chiller from short cycling, my idea is to maintain the chilled water temperature in the tank by constantly recirculating the water, and then have a separate pump(s) that would draw off the water and send it to the fermenters cooling jackets, If I have a larger temperature control band in the vessels we could just cycle the pump(s) on and off and allow the temperature in the tanks to fluctuate +/- 5 degrees above and below the temp set point. If I need tighter control the secondary pump that serves the fermenters would need to run continuously and we would control the flow of cooling jacket with three way valves to maintain a much tighter tolerance. Comments on my system ? What have many of you found to be the most efficient way ? THANKS Lorenzo
  12. The nosing and flavor of the sample are right up there with a bourbon that is at least four years old, it may have been blended with something older,, with a different barrel char as Blustar mentioned, or the aging protocol may have had an effect, I have asked the broker for an analysis sheet, to have as a base line I’m sending the sample off for a look at the Furfurl to 5-HMF as Silk had mentioned. Thanks to everyone for the responses. Lor
  13. Hi Everyone, Recently received samples of aged more than four years Bourbon, sample sent tested out to be 115 proof, color is rich, when comparing color to other whiskey's that have more age, we noticed the color is not only much darker, but after dumping the sampling beaker, i noticed a coating on the glass of the sample received, yet no residue from the other whiskeys after those samples were dumped. I'm now suspect of the aged more that four sample, thinking maybe caramel color or ? I do not have any elaborate testing equipment, I suppose I could send a sample off to a lab, anyone care to comment on what the the light colored residue might be , or suggest a lab that could break the composition down for me? One better according to the TTB wouldn't the distiller or broker be required to state if the color was altered by any percentage of caramel color etc? Thanks , Lorenzo
  14. Lorenzo

    Bourbon and Rye Whiskey in barrels

    Hi K, what do you have left we are interested.....thanks
  15. Hi everyone, Well I’m installing lighting in the distillery , on our approved plans we show Class 1 Division 2 ceiling mounted LED fixtures, in all areas, we have an open truss ceiling 14’ above finish floor, explosion proof exhaust fans recepticles etc. Local fire inspector now indicated that the ceiling fixtures will not be approved ! And that the NFPA codes strictly prohibit the C 1 D 2 fixtures. We have tried to reach our engineer of record gone on vaction! And of course know one else will comment within his company. Can anyone shed some light on this for me, what type of lighting do you have in the distillation area, barrel storage etc. are they in fact C 1 D 1 ? as always Thnaks for your comments. Lor