jfg0524

Are the tank sizes in Liter or Gallons? From the picture I would think Liter but I wouldn't want to assume. Thanks!

I had a really good experience with Trysk Print Solutions. Honest people, great price/value, and even better customer service/communication. I worked with Rob Griswold and Stephan Martinez (owner) directly. They were at my every need... and this is an honest review, non-solicited. Great quality labels. (877) 630-7478

FYI - This company was Rational Spirits in Charleston, not Charleston Distilling, High Wire, or any other distillery. They went out of business and a distillery I was working with in NC bought a large majority of the equipment. This remaining equipment is likely all sold now... and I don't think they're active on their ADI account. Didn't want everyone else to keep wondering!

I love my Genio still. I have two 50-L versions, one for stripping (it has an oil jacket that is electrically heated so you can distill on the grain) and one for spirit runs with a direct electric heating element. It does reach > 190 proof all day and works great manually or automated. I prefer to make my cuts as clean as possible so I typically run it more on the manual side... thumbs up Genio!

IMO, you would be fine with a good two column design or one column that sits off to the side of the pot. As long as you have a good design, there are no real drawbacks from either approach, as the heat will continue on to the column just as well to the side as it would on top. I have a 7' packed column still that does great and reaches > 190 proof, but due to the 2" column you get a small flow rate. Keep in mind that your flow rate is directly proportional to the diameter of the column, so depending on your goals with the vodka (i.e. for recreation or for profitable sale) the column diameter should be heavily considered. If you're trying to start a business I would go with > 6" column, but that's just my opinion.

New bill may allowed "restricted DSP" that would allow restaurants within Distilleries That's not the only thing headed to Senate! Check the link. Main reason for allowing the restaurants inside a distillery was that craft distilleries are essentially start-ups - thus having a restaurant as a second revenue stream to help kickstart the businesses and bring in more clientele who may not be as drawn to the spirit side. Hope both of these pass the Senate...