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Eud

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  1. Thanks for continuing to contribute to this thread. I've had a lot of time to read and a lot of time to visit local distillers and even some time to provide free labor. I asked for the unpleasant parts so I could get a realistic idea. One day I was moving, weighing, lifting, and carefully pouring (to avoid dough ball creation) 50 pound bags of crushed rye into their 400g combo mash tun/stripping still while trying to ignore the uncomfortably warm steam coming out the hole. Then later in the week I got inside to powerwash, scrape, and clean it all out after stripping. They're a small and very lean shop, very focused on using labor to overcome lack of capital. They're making nice stuff though, and I really hope they do well in the long term. They're still in the phase where they're waiting on things to age to be really good, but even the "shortcut" stuff is turning out good, so I think they're on the right track. Point of that story is that now I know better the full range of things I'd need to add in to a plan to get set up. Just some things I hadn't figured on was: water filtration, grain crushers and augers, crash cooling, lifting equipment (for gravity siphons and just moving stuff around), scales, pumps for alcohol, pumps for solids, liquid removal for spent grain (assuming you can find someone to take it as feed), and lots of other random stuff that would definitely add up. Having seen it, I think I wouldn't go smaller than a mash tun and stripping still that can fill a standard 53 gallon barrel, which would probably be around 600g mash tun/fermenter/stripper combo and maybe a couple of 100g spirit stills. That gets me a barrel a week of product, then I'd up production later by adding fermenters and a dedicated stripping still, so I'd want to make sure that I had a the ability to heat and cool that extra equipment from the start.
  2. The OP says that he's not going to distill this, just brewing it to drink. I've never had a pure sugar fermentation that I really wanted to drink. If it ferments out dry it is unpleasant and acidic, even with carbonate additions to keep the pH from crashing so low that the yeast stop working. It also often has a lot of apple character which the OP says is acetaldehyde. Probably correctly. I'm not sure that any amount of DAP or Fermaid or yeast strain or crushed B vitamin or calcium carbonate or oyster shells or whatever will make a pure sugar wash pleasant to drink out of the fermenter. Just my 2c.
  3. I've asked a local small distiller if a group of friends and I could come in and make a batch and end up with four 5 gallon barrels we could age at home for as long as we wanted. His stripping still which he uses to mash and ferment as well will produce 20 gallons of barrel strength from a single batch after cuts in a strip/spirit run. I had guessed the price per barrel about right, and he'd be open to it, but his read of the TTB rules didn't lead him to believe that he could send out the whiskey in anything other than the bottles that he has gotten label approval for. We'd be willing to pay the full price of the output, including duty and local taxes, but he said he'd have to send us out with the liquid in his bottles and with an empty barrel that we could always refill from the bottles once we got it home... Short answer was, we were ok to leave the barrel in his bonded warehouse aging to be bottled by him in the future, or we were welcome to take the output home in legal bottles to dump in a barrel of our own at home, but we couldn't leave with a barrel full of new make to age at home.
  4. Isn't a proof gallon a tax concept defined as one gallon at 100 proof (50% ABV)? In which case I think you'd have 37.7 * 2 = 75.4 proof gallons for tax purposes.
  5. https://www.brindiamogroup.com/services/liquid-sourcing
  6. I'm a novice and just in the process of doing homework before possibly taking the leap, but it sure looks to me like you're thinking about buying someone else's problems.
  7. Think Brindiamo Group would have access to some barrels for you? They are apparently pretty responsive.
  8. Glen, Thanks for coming back here with updates. I am really enjoying reading them. I'm helping out a local small distiller here from time to time to get a feel for the work involved. I'm asking him to have me do the grunt work (cleaning and moving heavy stuff around) and peppering him with questions about what his hard parts are. One thing that struck me as I was standing there waiting for the mash to heat was looking at his stacks of filled barrels and doing the math in my head for how much resources he had tied up in material cost, utilities, and time in those barrels. I was also struck by how valuable it would be to have the cash up front to spend to make things run efficiently so you're not killing yourself to keep the production going or spending lots of time every day waiting around for things to happen.
  9. No real new information here that hasn't been seen before, but this just popped up on my news feed: https://www.wkyt.com/content/news/AG-Bourbon-barrel-company-pretending-to-be-in-Lexington-scamming-customers-503330011.html
  10. Eud

    reusing feints

    I read what Odin wrote over at Home Distiller. How long do you let it sit at 17% before siphoning out the middle bits?
  11. I bet he's saying you should look for something that tastes good because it would be going right into your bottle with the stuff you distilled and already know tastes good. Otherwise you're just going to have to run that through something that cleans it up and then are losing the point of the shortcut.
  12. If you have the time, can you elaborate on this a bit? It's basically what I would want to do, and would enjoy getting set up, but I'm not sure where I should point my outside the box thinking. I guess I wouldn't need the bond because of the small quantities I'd be making, and I could get a federal DSP if I met the other requirements and had a legit commercial location with a lease? Is that right? If that's the case you may be getting an order from me sooner rather than later. ? I've made a distiller friend here locally and am going up this weekend to talk about the business. I took up her time at a farmers market a month ago, and I've done so much reading on this forum and others that I was able to talk shop with her a bit even though I haven't done it. They are starting to see some success on equipment about the size that I first posted about in the original post, but exactly what some predicted would happen to me has happened to them. Her husband's entire life, like 20 hours per day, is running that 100L spirit still in order to keep up with production on their 6 products. Victims of their success.
  13. Sweet. One day I hope to make you drive a trailer full of equipment to my place too. ?
  14. Seems like you could contact the Maryland Distillers Guild who will surely know. https://marylandspirits.org/ Edgardo at Twin Valley in Montgomery County had an article written about them that references a state law that allows self distribution for much less. I don't have the direct reference to law, but here's the article: https://bethesdamagazine.com/bethesda-beat/dine/new-distillery-law-expected-to-expand-craft-spirits-market-in-montgomery-county/ He basically credits his own lobbying to get the various laws changed in addition to different zoning for artisan distillers that lets them set up in lighter industrial areas. I think he's right. He's a go-getter. I think he has a login here at ADI forums, so you might ping him too. It doesn't look like he's been here for a while, but his name is @Chefedgardo
  15. Seems like if you put all those botanicals in your column or in the boiler with plates you will have to do a lot of cleaning to get all of that flavor and aroma out of there unless you have a dedicated column.
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