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Ironton

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Ironton last won the day on August 17

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About Ironton

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  1. 4 head bottle filler

    I am having a hard time sourcing a bottle filler. Most I have found are for wine and will not guarantee use with liquor and/or are not explosion proof. Denver Fire is a pain and have strict requirements.... - No larger than 15 gallon holding tank - Must be designed for Distilled Spirits - Must be explosion proof Can someone please point me in the right direction for a supplier or does anyone have a used unit with cut sheets? Thanks!
  2. Prepair for the FALLOUT!!!

    I would disagree with that statement. I believe you are referring to volume assuming that a cocktail has a higher ABV, but this is not normally the case. Cocktails and Beer are both measure by ABV and the average cocktail has an ABV similar to an average craft beer. If it is more then just charge more, much like a high ABV beer. With the same ABV, Glass for glass I can personally drink more cocktails than beer based on the fact that I get full after a few craft beers and I can drink cocktails till I black out before I get full. And based on the scene in Denver I would say most consumers would agree. The only problem that this poses is serving too many craft drinks and having blacked out millennial's in the tasting room. *** I do not condone getting blacked out **** To back the logic I explained before, 66oz of craft beer ~ $24 and 66oz of cocktails ~ $48. The great thing about our industry is that the market share is so large, that it allows everyone the opportunity to do things their own way and be successful... To each their own. I am glad to hear you are doing well and continue to grow. I am excited that the market as a whole has plenty of room for growth and I am even more excited that there is almost limitless amounts of room for innovation.
  3. Schizosaccharomyces pombe

    May I ask why you are so interested in schizosaccharomyces pombe? Correct me if I am wrong, but the only good that will come from this yeast in Rum production is the "rum oil" that they produce so easy. Rum Oil can also be created with budding yeast, yet it takes more effort. The solution for this is called Dunder, which is the same as Sour Mash in Whiskey. If you use 20-35% of Dunder in your new wash it will give the nutrients from dead yeast cells what they need to create the Rum Oil that is desired in a tradition Jamaican Rum. If you go this route (which I have decided to go) make sure you take care of your process as Dunder can also create some off flavors if not controlled properly. There is a reason why most fermentation projects have given up on tradional fermentations with wild yeast trains. It is much harder to control and requires a lot of time and effort to get going. With the advancement of S.Cerivisiae we can have much more control of our fermentaions and if need be, use nutrients for increased breakdown (ie amylo, hitempase, bioglucanase) and controlled wild yeast (ie lacto, pedio, brett and wine yeast) for finished flavors. IMO it is better to spend more time developing a S.Cervisiae yeast that produces the flavor you are looking for. I personally like belgian strains. And since I don't like to see people give up so easy.... If you would like to continue your experiment, find a kombucha that you particularly like, then go to the source and ask for a sample of their mother (or take some from an unpasturized bottle). With any luck you will be able to find and isolate some schizosaccharomyces pombe form the mother. There has been some research that show hi traces of schizosaccharomyces pombe in kombucha and may be one of the key fermenting yeast in the mother. This option is free if you have the proper equipment. And if you don't have the proper equipment and don't want to spend the $400 per strain to find the right one for you and then put this strain through the wringer to make it stronger, team up with a local University. This method allows you to use someone else's time and money to do the research for you. This is exactly why I have jumped to the distilling industry from beer. There are a lot of unknows and the research to find out why is part of the fun. I am currently teaming up with a local University to learn more about the role that Koji plays in saccharification of rice. I want to try to replicate the qualities that Koji gives to Sochu without the need of extra equipment and time. Hope this helps!
  4. Prepair for the FALLOUT!!!

    Very interesting find here. Some good points and I would have to agree with the side that says there is plenty of room for growth. The way I see it, is this is a changing industry as growth continues. No offense, but if you are sing an end near, then you have already given up. I get it, people are afraid of change, but change is constant and an opportunity to do things different with added knowledge. Time for people to embrace change and evolve with the business. The same thing happened in the craft beer segment and that is exactly why I am here. Rather than opening another brewery and trying to adapt with the saturation I saw a chance to get into and industry that is years behind craft beer. Most distilleries before me have focused on the mass production and distribution model. I have decided to follow the craft beer model (as mentioned before) and go with a tasting room forward and innovative model. Were are slated to open by the end of the year and have a 2500 sqft tasting room with another 3000sqft outdoor "drink garden". Our production will be based on laughter with clean/closed fermentation and 1 stripping still and 2 spirits stills, one for botanical and one for flavor positive starches. We will produce about 30 different labels a year, some seasonal and one-offs. All small bath on a 10bbl brewhouse yielding about 60 gallons per batch. Intentions are to sell as much in-house and whatever is left over to liquor stores. Rather than trying to flood all liquor stores we will have a product that will only be on certain liquor store shelf's who are brand loyal ensuring that our product has proper pull-through. One comment I found interesting was the 1000g for beer at $8 a glass. In my area its more like $7 a glass, but non the less that is about $56,000 on a 1000g batch. On the same 1000g system with a 10% yield you get $170 $68,000 assuming you sell a 1.5 oz shot for $8. Now get your yields up to 20% and sell your drink for $10 (comps in my area) you get $170k. Sounds pretty good, right. I might be a little ambitious, but I've been in the beer industry long enough to know that if you work hard and produce a quality product for a local market building a loyal brand all while being innovative, then you will be successful. I am not afraid one bit at all and I am excited to be a part of the upswing of a budding industry.
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