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MaggiesFarm

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  1. What are some important questions I should be asking a potential wholesaler? Thanks in advance for any help. - Tim
  2. Any recommendations for distributors in Florida, New York, or Louisiana? I'm looking for small boutique distributors, but if there are any of any size in those areas that you have enjoyed working with, please let me know. Thank you.
  3. I've been using the 493 EDV rum yeast, but I'm looking for a little more complexity with esters. A product I've been chasing is Prichard's Crystal rum. It has some really nice esters that I've never tasted in any other white rum. I'm not sure what Phil's doing differently to achieve that flavor, but it does remind me some fruity/bubblegum esters that can be produced by hefeweizen and certain Belgian beer yeasts. Has anyone ever experimented with these in a spirit before? I don't imagine hefe yeast would hold up well at higher ABV/temps, but some Belgians may do quite well and aren't adverse to high sugar content either. I plan on pitching a saison yeast that has a reputation for starting quick, but finishing vary slow. I figure once it slows down, I'll pitch a rum yeast to finish. Thoughts?
  4. Something appears wrong with the contact form on the site. I filled it out twice with no response. I then emailed them directly and got a response right away claiming they hadn't received anything previously. The contact Kristian listed above is the same I have, but Lewis Harsanyi had responded to me from this email: bavarian@ca.rr.com
  5. I'd like to know if anyone has experience working with the Hoga company of Spain? What did you think of the craftsmanship of their stills? How was their communication? Were delivery times met? They've provided some references who I've contacted directly. I'm just curious if anyone on here had an opinion. Thanks.
  6. Could someone give me a ballpark figure for the installation of a sprinkler system? Does it usually go by square footage? Any other pertinent details, like how from an external water line? I know it's pretty hit or miss on the need for a fire suppression system, depending on location. In the "big city," I'm 90% certain I'll be required to have one, but just outside in another borough, I probably won't. These are based on examples of the two existing distilleries in the area. I've narrowed my search down to a property in each place. I never got a hard number, but I was basically told that if a property doesn't have sprinklers installed and they're needed, don't bother. Keep looking. I'd like to know how viable this advice is. I still think it might be worthwhile given the other advantages of this property. Thanks.
  7. Not trying to heat even close 1000L. I was just told it's been done. Looking at 400L max. From some quotes I've seen, the elements are still a lot less than the cost of a boiler, even a used one. I guess a big drawback is needing an element per still or mash tun, as opposed to a boiler running everything. Though, with seperate elements, you can at least run everything at the same time.
  8. I was put under the impression by pretty well-known consultant in the industry that the cutoff point for where you can no longer use a direct-fired steam bath is around 250-300L still. In speaking with another consultant regarding an actual purchase of equipment, I was told that they've used electrical heating elements on stills with a steam bath up to 1000L. Someone else had basically backed up this statement by saying they've seen electrical elements used on larger stills as well. I'm looking to avoid the need for a boiler not only for cost reasons, but also for local zoning issues. Just wondering what the school of thought was amongst everyone else. Pros are obviously the initial cost savings, but what are the cons? Longer run-up times? Electrical requirements? Increased utility costs? Thanks.
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