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About rickthenewb

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  1. Hi Paul, if you were doing a 200 gallon batch would you need cooling with an open top fermentation?
  2. Hi Paul, is it cost effective to use a baine marie for a 500-600 gallon still. I am just curious of the electric costs and run times. Also, does your page have current prices of these larger baine marie stills? thank you
  3. Hi Paul, what are the prices on the electric bain marie pro series stills. Also what are the heat up and run times. Thank you rick
  4. This question just popped in my head and made me curious, I have seen some really big pot stills but is there a limit? At what point does a continuous still make a more sense? Is it 500 gallons, 1000 gallons etc... Just something i was wondering. rick
  5. Hi, I am looking to partner up with a winery or farm in the Ocean/Monmouth County area in NJ to place a small distillery on. Please contact me at rnorman918@gmail.com. Thank you. rick
  6. A steam generator like a Mr. Steam (usually used in spas)are smaller, startup quicker although have less power but do not usually require a boilermaker to install them. Also they are much, much less expensive.
  7. Has anyone tried using a steam generator rather than a boiler?
  8. rickthenewb

    Why use GNS

    I understand using GNS can really save a lot of money but it can't be that expensive. I see a few really small guys making there own gin out there without going to 190+ proof. You can make a really nice gin at 170 or so. I am just curious because it feels like if everyone is making it with the same base there is only so much you can do by adding botanicals. I am probably just really naive to gin but I was just curious. rick
  9. I was going to run it through a screener seprator between the fermenter and the still as well as add an agitator to the mashtun. What type of agitator did you use?
  10. I am not sure which town I am going yet but I have been talking to several distillers using the same type of still. I may be opening on a farm which doesn't have any restrictions but time will tell. I will be mashing corn, wheat and barley.
  11. Hi guys, I have posted a few times and I can not thank you enough for all the feed back. I have also had the pleasure of talking to a lot of craft distillers out there and you all have been nothing but helpful. So after having some ideas about still size and type and going over prior setups and just reading and experimenting a lot I decided to change a lot of things and as always I want to run it by some of you guys for some feedback and words of advice. I am looking at a 250 gallon direct fire Alembic still with 1 thumper and a lentil, I like them a lot, they look beautiful and I have always done direct fire anyway so why change now if I am comfortable. I am going with (2) 1000L comipak fermenters. I am going for a 600 gallon mash tun and I plan on feeding it with a commercial tank less water heater rated at 185F. Here is a quick question, I am trying to calculate the correct size for a mash tun because of all the grain, I think a 600 gallon would be enough as I use 2lb/gal As far as separating grain, I always did it by hand after the mash but this would be silly with such a large volume so what is a good way to separate after the mash and transport to the fermenter. I have been looking at screener separators but was curious to see if a false bottom would be good enough. I plan on using the Yamada NDP-20BSE-FDA for transfering between the mash-fermenter-still I will also be using this pump for circulation in the still during operation Does anyone know a good high alcohol explosion proof pump? Oh and I as I have been reading about the amount of measuring you have to do I have been talking to Fred over at Prime USA scales, my question is how many do you wish you had. I just want to say thank you again in advance. Also, I plan on making vodka, gin, whiskey and brandy (eventually)
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