dgpoff

Hey Andrew, Hard question to answer as there are a lot of variables. But let's say your 100 liters of mash is 10% abv. In theory, you should be able to extract 10 liters of 95% pure alcohol. In practice it's probably more like 7-8 liters, and that's only for the first stripping run. Re-distill again, and the 70-80% yield rule is probably accurate. So for let's say a whiskey, 100 liters stripped is probably 21-24 liters +/- at 30% avb. Redistilled that becomes 15-18 liters at 60% abv., assuming you have a fairly efficient still. Distill again and the end yield decreases. Again, rough numbers only. Don

New company with no history - I'm not so sure there is a "good" leasing deal. I'm pretty sure that you could get someone to do almost any lease deal, but you'll pay for it! We leased 1 small piece of equipment, primarily to develop a relationship with a leasing company should we need to take advantage of that in the future. Don

Andrew may be a bit off on his estimate of small distillers in Washington State. If 10% off those who have said they are going to build here actually do, there will be 1698 distilleries in Washington alone! Don

Absolutely. Have them drop me an e-mail! Don

Light Caustic cleaning followed by a citric acid wash. Don

Washington's bill is SHB 2959 http://apps.leg.wa.gov/billinfo/summary.aspx?bill=2959 Don

Bryan, We had no issue with this. We did take the time to meet with the insurance company and explain our process. No pressure tanks. Steam jacketed heating. No open flames. No mass alcohol fumes. Additionally, we covered the building owners in our own policy. We used Liberty Northwest. Don

Nice. Good luck on your project! Don

Thanks Rich! I have heard that we are one of a very few in the US who make their own base. Don

I was asked a question by a customer that I could not answer, so I thought I'd post it here: How many small distillers make Gin from their own neutral base? I know most use purchased NGS. We make our own neutral base from wheat. Don

Dry Fly Distilling, located in Spokane, Washington is accepting resumes and cover letters from applicants interested in a full time production manager position. Dry Fly currently produces Vodka, Gin, and an assortment of Whiskey products, all from raw grain to bottle. This position will be responsible for the following activities: Mashing and fermentation All aspects of production quality control Distillation of the company's product line Package production Inventory management Maintenance and cleaning duties Participation in tasting and PR events Covering for the owners while they fly fish Other assorted duties as assigned We offer excellent growth opportunities. Dry Fly has ordered additional equipment to more than double their current production capacity. Additionally we'll offer a competitive compensation package including health benefits and a 401K program. Inquires should be made by E_MAIL ONLY to don@dryflydistilling.com. No phone calls will be accepted regarding this or any position.

We use Oeneo and purchase an Altop product.

All interesting points. Is there not a difference between someone who makes their spirits from local raw ingredients, grain to bottle, and someone who uses purchased NGS? I believe there is. People have called our process of making spirits from grain inefficient, not economical, and even stupid. We call it craft distilling. Does that make us "better?" No, just different I guess. More local. If NGS is the answer, why not take that thought process all the way and buy rum, whiskey, gin, and other finished products that you can then add a personal touch to, and market as locally produced spirits? THus the problem. Where to draw the line.

Thanks Robert! We do make Vodka from grain and then also use that base for Gin. We also have barreled a Single Malt and a Bourbon, and will barrel a 100% Wheat Whiskey next week. Don

That is it. Works great for us, and according to our wives we are barely above the monkey level.

We use Fermcap S which is a silicone based anti-foam product from Brewer's Supply Group.

We use an Enlomaster with a glass cylinder. It is a vacuum filler and has proven quite accurate - 300-400 bottles per hour. We also use an inline filter and the small filler attachment to do 50ml bottles.

Guy, We do this on a fairly regular basis. The brewery we work with mashes for us, and ferments our whiskey products. Our wheat mashes, which he also does, we ferment onsite. On his reporting form he notes a transfer to a DSP - there is a line for this on the brewers report. On our TTB report, we note it as a "raw ingredient - other" coming in. We note volume by wine gallon, proof gallon and alcohol percentage. This is how we were told to do this by our regional TTB person.

Took us 18 months to get planned. permitted, and open. Don Poffenroth Dry Fly Distilling

Now this is a good idea! Thanks Bill. I am Don Poffenroth and I own and operate Dry Fly Distilling with my business partner Kent Fleischmann. We have been producing about 2 1/2 months and are about 400 cases behind on pending orders. We also are broke and have no time. We used to fly fish, now we dream about it! Look forward to this communication tool! DGP