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Everything posted by adamOVD

  1. We started with pretty simular capacities and bottle prices about 6 months ago. We have been in the black every month, even after paying ourselves a basic salary. Only reason though is because we have a ton of sweat equity into the place, and took the time and effort to build a very nice, although small tasting room and are making money on cocktails and very limited food menu. It does also become a full time gig for a few people at that point. Our business model changed quite a bit over the year and a half build out process, but I'm pretty sure we settled on the best route for our size. Also depends on the laws in your state as to what you can do in a tasting room. Best of luck if you move foward.
  2. adamOVD

    Dephlegmator and Condenser Equilibrium

    @Storm King Distilling Co. Thanks for posting the solution after you figured it out. Did the same thing yesterday. Ran too much water to the deph while pulling hearts. Towards the end of the hearts cut the plates would all stack and then a flood of distillate would come out, and the plates would unstack. Then repeat again. My finished hearts cut ended up being 180 proof running through 5 plates, when it usually ends up being around 165 proof. I also have a pinhole leak in my condenser. Sounds like we have a lot of common problems. Learning something every day.
  3. adamOVD

    Packing and Plates

    When using both packing and plates and aiming for 190P, which is better to have on top? I have a 4" column with 5' of packed, and five plates, using a dephlem. to control take off. I've been running with the plates on top, but read in a post recently the advise to pack the top plates to someone having a hard time reaching neutral. In my mind it seems like the plates would more easily flood if on the bottom. Thanks.
  4. adamOVD

    Packing and Plates

    Thanks @bluefloss. Everything you said makes sense. I'm gonna replace some of the steel wool with copper mesh to hopefully get a bit more refux, and keep the plates on top so I can watch the reflux like you mentioned. Im really close to holding 95% through the entire run. I am running a dephlem, my still charge is right about 40%.
  5. adamOVD

    Question on defleg...

    In the beginning to compress the heads at the top of the column and lessen your heads cut, and during the hearts cut so the equilibrium of the still holds the tails low in the column and increases your hearts cut. You really have to understand what is happening in the column to understand what effect the dephleg is having. You could write a whole book on the subject.
  6. adamOVD

    Packing and Plates

    @slickfloss No, I have a long section of packed column (5'), and a short section of plated column (5 plates). I am wondering what section to put on top of which, as it is all modular. I strip first so am not worried about cleaning grain. The first time I ran with the plates on bottom they all flooded, but I was probably putting too much heat into the boiler. I'm getting 95%, if I run it correctly, with the plates on top, and can see what is happening at the top of the column, but would be stoked to have a faster more stable take off. I'm not sure what RAP is. Spiral prismatic packing and copper mesh are the only things I've read about working better than steel wool. Thanks. I'd like to avoid putting packing in the plate section because I don't want to break the downcomer when I stuff it in.
  7. adamOVD

    Agitate or not to agitate

    Been making a couple different types of rums lately. I 've been doing it on the molasses in a single pass though plates. Since it is a jacketed still, and there are no solids, I can run with or without the agitator running. With agitation helps to stop the surging, which one of my rums struggles with (I think because of the type of yeast). Without seems to make my hearts cut smaller and my heads cut larger, but I haven't played around enough to be certain. Any advise on when you do or don't agitate? Thanks.
  8. adamOVD

    Agitate or not to agitate

    Thanks for the feedback. When I have run without the agitator, I do run the agitator until the plates begin to stack, then turn it off. Then very carefully turn it back on when I hit tails, as it wants to send a surging flood of spirits through the column when turned on.
  9. adamOVD

    Reporting Low Wines

    Would line 17B of the production report (Physical inventory of unfinished spirits) also be where you report any feints on hand during inventory?
  10. adamOVD

    Reporting Low Wines

    If you do a stripping run, but do not complete the spirit run before the end of the month. How are you reporting the low wines? Is it as simple as reporting them on line 17(b) of the production report (Physical inventory of unfinished spirits). Or, do I need to enter them into the storage account, and then receive them back into the production account the following month when I do the spirit run (line 15 of production, and line 18 of storage)? If so, how do I classify them the first month? Other (line K) and then write in low wines, or what the final classification will be? So far I've been fudging the numbers a bit on my reports, and entering them all on the same month, but should do it the correct way. Thanks
  11. adamOVD

    Kothe K900N vodka production

    Plates are a whole lot sexier, but running a long column with packing material in it is a whole lot cheaper if the budget is tight, and can have an even higher theoretical plate value. You can still run the plates on top to keep things sexy looking.
  12. adamOVD

    Benefits of Tube in Jacket Condensers?

    @Silk City Distillers I think I've heard this before, but don't remember why people felt that way. What is the reasoning? Interesting note on counter flow heat exchangers, I recently read that a certain duck's vascular system serves as one, to help isolate the cold to it's legs when standing on the ice.
  13. adamOVD

    Canned Cocktails?

    SlickFloss makes some good points. Having just got out of the brewing industry, going back to endless packaging days, and measuring dissolved oxygen levels isn't so appealing. Cleaning the residual flavors of cola, ginger beer, or other sweet syrupy mixers out of your packaging lines is going to be terrible as well.
  14. adamOVD

    Canned Cocktails?

    Thanks dhdunbar I was pretty sure it would be a no go. It would be cool though.
  15. adamOVD

    Canned Cocktails?

    I was thinking of having a crowler machine in the tasting room, not the dsp, and mixing cocktails to go in it. Haven't researched the legalities yet though.
  16. adamOVD

    Reporting Low Wines

    Awesome. Thanks guys, that makes life way easier.
  17. adamOVD

    5110.28 Processing Report - partial case

    If I understand your question, and the form correctly, anything you bottle should go under the bottled column whether it goes into a case or not. The packaged column is for something else. Look at package under the glossary of terms. All filled bottles stay on line 46 until they leave your DSP and you pay tax on them. Hopefully that helps.
  18. adamOVD

    Possible Mash Infection, Need Help

    Awkward... Are they taking gravity readings during the fermentation? That will give them a more definitive answer if the fermentation is working while closed, and if there are any sugars left, instead of just observing bubbles from an airlock, which it sounds like may be the case. Thanks for all the replies, if find I learn a ton from these trouble shooting posts, even if the answer isn't the solution of the specific problem.
  19. adamOVD

    Craft is Not a Commodity

    We weren't planing on making a vodka for sale as a bottle, but wanted to make some, bottle it, and have it for cocktails in our tasting room. So, we made some from the feints off of one of our rums. The result was fantastic. People are always commenting on how unique it is, probably because they are so used to drinking the same GNS. We don't have a huge line up yet, but it is one of our top sellers, and we have to do dedicated runs of it now.
  20. adamOVD

    EZDISTILLING.com need ideas

    With all the recent explosions at distilleries, anything on safety protocols may prove to be life saving.
  21. adamOVD

    New tax reform

    https://whiskycast.com/distillers-cheer-part-of-gop-tax-reform-changes/ Surprised this news hasn't blown up here already. Any idea when these changes go into effect?
  22. adamOVD

    Pulsing Still

    Also recently had a terrible surging problems on a run for reasons I won't go into detail because it probably won't really apply to anyone else, rigging this up with what I had on hand, before the parrot allowed me to at least get through the run.
  23. adamOVD

    Pulsing Still

    Could you elaborate on ceramic rings. I'd like to try the same thing, but don't want to have to fish them out whenever I cook mash in my boiler, and also a little worried about the agitator hitting them. Thinking of just cutting some short sections of copper pipe, drilling some tiny holes in them, and dropping them over the shaft of the agitator. Anyone see anything wrong with that?
  24. adamOVD

    New tax reform

    Money well spent it seems.
  25. adamOVD

    Assistant Distiller at Estate Distillery

    These guys are very well financed, and aren't afraid to use their money. The family owns a lot of farm land in the area, and are able to grow their own grains, and i believe they also planned on having a malting floor as well. They are located in a very cool old flour mill they've been building out for years now, and have some beautiful equipment. Wouldn't be surprised if the "assistant" position payed very well, and had some nice perks. I know they've been sending their other distillers all around the world. I'd apply if I wasn't already neck deep in another start up. Minden is a nice spot too. Pretty quiet, but close to Reno and Tahoe.