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Glenlyon

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Everything posted by Glenlyon

  1. I run a farm based distillery - think carefully before making the leap and review some of the posts about things to look for when starting up.
  2. The actual cooling 'vessel' as it were is a large pond out behind the distillery - probably a little bigger than a average swimming pool. It ebbs and flows with the seasons - right now is about halfway dried up, but in another month it will be full again. The actual coolant (the water/heads) is about 20 gallons - although I am planning to increase that amount. With the automatic pump, the water circulates at about 200L per hour. It is not particularly cool overall, as the system is in heavy use all of the time. I think the last time I checked, (when not cooling) it was around 8 - 10 C and when in use it can get up to about 16 C.
  3. We started out at about 30% but there is an automatic pressure tank that tops up the system in the event there is a spillage. Every once and a while if changing a condenser or something, you might loose a little here and there - so, what the actual proof is today, I don't know, maybe around 20 - 25%. I was planning to do a full system maintenance in January and I'll probably flush it out and refill it with fresh coolant then.
  4. We do this for our cooling fluid (methanol & water), which runs continually through a closed loop. The coolant is cooled by a trip through a large pond behind the distillery. Works great. Although we have reached it's limits.
  5. Hi Paul, Thanks for your post. I've run several successful businesses over the last thirty years and I've never been scammed before. So, I blame being overworked and not paying attention - my own fault. However, these things can have a ripple effect. For example, we were on the cusp of opening talks with you about building us a new Ultra pro whiskey still/mash tun but, now those plans are on hold. Sigh, maybe next year.
  6. Although, I hate to admit this - we were recently the victims of a scam. It was very well done, so be aware. Here is what to look for... Email query comes in asking as to the cost of your product. Just like any number of other requests. You go back and forth politely and after some discussion the client decides to buy a slightly larger order. Not huge, but big enough that you have to have to think about shipping. Say 10 cases of vodka. Good sale, you're enthused and so far, the discussions have been very normal and straight forward. You work out the cost of the booze and figure out the shipping. So far so good. You tell the client the costs, they are happy to pay. All's well so far. You send the client an invoice and they pay via credit card. Cool, you're happy, you've been paid. Then the scammer phones and expresses concern about the shipping company finding their location because its hard to find. They suggest an alternative shipping company who has done business with them before. OK. Sure. But, here's the scam - the new shipping wants to be paid up front before they will schedule a delivery date. The scammer phones back - now they need the product right away. Well, seeing as you've already been paid, you pay the shipping costs as requested. Then - the scammer strikes - they cancel the order through the credit card company! Wait a minute, weren't you already paid? Actually, it turns out you were never paid because of the way the credit card system works. There is lag time between when the CC company says they got the payment vs when the payment was registered. Therefore, there is a period of time where neither party has the cash and that what the fucking scammers are playing on. Now that you know of the existence of the scam, keep an eye open. Although they probably change their names, watch out for Bernard, Hitoshi or James as client email inquiry names. Cheers, All.
  7. Yes, there are a lot of flavour compounds in that remaining 5%. You can continue to get rid of them through charcoal filtration if you want something completely neutral. The quality of your mash is of great importance if you are making your own base alcohol because that's where the individual character of your product comes from. The better the mash, the better the finished product, 'cuz is hard to get rid of off flavours once you've created 'em.
  8. Original distillation occurred when Adam convinced Eve to eat the apple - thus discovering the joys of alcohol.
  9. I've tried that and the results were disappointing. I've found the most success at a one hour rest period.
  10. Sort of - one of the best moves you can make is to make sure to own the building you plan to operate in. While I'm happy my place is doing well, if I had to I could just sell the building and all the costs associated with the business are easily covered. If I sell the distillery as a going concern, even better. But, in the end, owning your own real estate makes all the difference in the long run.
  11. Unless you have had (extensive) experience with investors and running an investment grade business - you never start reaching out. Put the investors on the shelf and go to the bank. Way harder to get the money from a bank, but cheaper and easier in the long run with no 'partner' hassles. No one ever wants to hear this advice and they often ignore it, but outside of the big boys, most investor relationships I've witnessed, end in tears.
  12. We have a closed loop system that uses our pond as the cooler. Most of the time it's great but we are at it's limits now.
  13. What you are looking for is a 500kg scale e=d 0.2kg. (Legal for trade.) The best way to source this is through a local supplier who's service technicians are available by appt. - you'll need to have the scale installed and certified at the same time as the CRA officer is inspecting your operation for final licensing.
  14. No problem having your digital thermometer certified - I recommend one of the digital reference thermometers from thermoworks.com. https://www.thermoworks.com/Reference-Thermometer I have one and it is very dependable.
  15. Also, don't forget you loose alcohol as you go - so what might be 7 or 8% in the fermenter may actually be a precent or two less depending on the efficiency of the still and the distiller.
  16. I use two of these devices. I do make vodka with them and it is an excellent product. I do a stripping run and then a spirit run. I push these stills to the bitter edge on a daily basis and they have held up OK. They are however, like European sport cars when the run they run great, when they fail, you're dead in the water.
  17. Yup! But, what I love most about the liquor business is that it's all cash all the time, not like TV where they will gladly pay you Tuesday... Next year.
  18. The three distillers in the area where I live, including myself have all moved over from the TV biz! Welcome to the club. What is it about TV that drives us to drink?!
  19. We don't have a mechanical chiller. Instead our (approx 400') closed loop system is cooled by a large outdoor pond - about the size of a swimming pool. The coolant itself is water and ethanol. The system runs all of the time and can cool the wort cooler, a couple of stills and the mash tun all at the same time. It has however, reached it's limits and if I wanted to add anything else, I would have to redesign it a bit.
  20. Although we don't have one of Paul's - we do have such a device and it works like a charm with our wheat/barley mashes.
  21. Don't forget - if you are filling a 600G mash tun - especially on a regular basis, you are creating shitloads of spent mash - which, will need to be disposed of. To start, this probably won't be a huge problem, but as time passes and your farmers won't take anymore of your grain, the city doesn't want it and will charge you if they can, the dump charges ongoing fees, etc. - this can soon pile up to be a substantial issue that few people really think about until they are faced with the reality.
  22. Sorry for the delay in responding. Were having a busy weekend. The pump is a GRUNDFOS ALPHA AUTO ADAPT 15-55F/CC. It does regulate itself depending on demand - its been a great system so far. Maybe. It depends on your business. We started small and are growing quickly based on demand. I have competitors who started much, much bigger and their product is sitting on the shelf. So, when we do grow again next year, we know exactly what we're getting into. No GNS for us. Quality over quantity all the way.
  23. It’s a sunny quiet at the distillery this morning. Shortly, I’m off to do a spirit run and proof gin. Here are some random thoughts about what to expect as we approach our first year in operation... Still Sizing... Debate on this topic rages and as someone who has several smaller stills, I tend to favour that strategy. However, if I were to do it again, I would start with bigger equipment. Further on Equipment... Even top of the line equipment can wear out astonishingly quickly. Budget for spare parts and repair people. Also expect to upgrade key elements as you grow, there always seems to be something else you need. Leasing vs Buying I’ve done both and there are convincing arguments either way. The more monthly payments you have the harder the long cold winter. Accept debt very reluctantly. Costs of Running Your Distillery... We are always thrilled when we add up the monthly take and happy we’re trending in the right direction. However, I’m always equally dismayed at the high operating costs to get through the month. Prepare for at least two years of experience before you’ll be able to extract profits. Home Distillers... We get lots of home distillers come through our place. They are generally nice people and love to talk, however they tend to be poor customers. Worse yet, one of them is now operating an illegal operation somewhere nearby. Hmmm, what to do? Your Distillery Will Bite... Yep, you are extremely pleased with your operation. You’ve taken all precautions - everyone is well trained. You’ve got it in the bag, nothing to worry about. Nothing except, human nature and the unknown. Pay attention or the dog will bite - second degree burns on my hands and legs, is a solid reminder. Keeping Up... ‘Sold out’ is a terrible phrase to utter as we have discovered. Expect way more demand than you can possibly imagine. Our season has only just begun and we’ve already sold most of our pre planned/produced summer stockpile. We hardly noticed it disappear and when we went to prepare for this weekend (expected to be extremely busy) the pile was depressingly small. And Finally, Awards... We unexpectedly won a small but vital audience choice award for one of our products. Great for the ego and who doesn't want to win an award. But, it caused a lot of stress and even depression for a lot of different reasons - so be aware. Right then - off to work.
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