Jump to content

Roger

Members
  • Content Count

    442
  • Joined

  • Last visited

  • Days Won

    21

Everything posted by Roger

  1. https://homedistiller.org/forum/
  2. It isn't necessarily an issue of what "carries over" into the finished product, any more than what is or is not "carried over" in a spirit from organic or non GMO grains or produce. The bigger question is, what is the effect on the environment of the unnecessary antibiotics being dumped into the food chain. This is being fought out in the food and alcohol industry right now, and we have simply chosen our side of this issue that will become more visible and transparent in the near future. https://www.fda.gov/food/conversations-experts-food-dietary-supplements-and-cosmetics-topics/what-expect-next-compliance-dates-fsma-preventive-controls-animal-foods-rule the logic that stating "no antibiotics" on a COLA insinuates that others use antibiotics is equivalent to saying that if a NGS producer uses corn and can put "Gluten free" by choice or not on their products, that all other producers are presumed to be made from products made from gluten. Even when it is universally acknowledged that the glutton can't exist in the finished product, whether it was made from it or not. It's a double standard.
  3. One last thing on this, I actually put "no antibiotics used" on the back of one of our vodka COLA's and it was rejected by the TTB as being "disparaging to other producers products". Not to be confused with: "You can't use antibiotics in beverage alcohol". Large producers do not typically clean their fermenters the way small distillers can and do. It is much easier for them to just add an antibiotic dose to each new batch, and that kills everything but the yeast. You can't buy NGS at 40 cents a bottle, if they have a person in the fermenter cleaning it with PBW every time. Keep in mind that it is not "disparaging" if it isn't considered a "bad thing". It is just a "thing" that appears to be brushed over. Some distillers use Hop extract as a natural alternative. I believe if you are selling the distillers grain into Europe, it can not contain the antibiotics that are acceptable here in the US.
  4. I have been in a beverage NGS production facility, and have seen it in use. It is NOT prohibited by FDA and TTB. Meanwhile the FDA is trying to crack down on the use due to the distillers grains being sold into the animal feed industry and its potential ability to create immunity to various strains. Everyone knows this. The only thing I always wondered is: Are the Bulk whiskey producers doing it as well ? https://www.iatp.org/blog/201204/ethanol-antibiotics-and-what-we-don’t-know
  5. We ferment the vodka we distill from grapes, differently than the vodka we distill from soft wheat. We then filter each differently as well. Both hit the "numbers" to be classified as "vodka" but they are completely different. We also do not use antibiotics, which are standard in the bulk NGS industry.
  6. Roger

    Peach Brandy

    https://homedistiller.org/
  7. Throw in some beta now that you have it cooled down. It will convert any unfermentable sugars over 3 days.
  8. Put a cage around them with an approved lock, and add them to your DSP. That's what we do with our SS Totes.
  9. Keep in mind that Gin is not made from a "mash" be it the first, second, or 20th distillation. So the question as presented is a bit inane. if one were to add botanicals into the mash (I.e carbohydrates to be consumed by yeast) and then dump that into a still after fermentation, be it a pot or patent, my sense is that it would be folly. So the answer is, no.
  10. Looks great. How are the stripped low wines handled in the doubler ? I see how the low wines go in, the heads and hearts come off, but what about the completely stripped (prob under 10proof) liquid that is left in the pot still/doubler. How does that flow ?
  11. Roger

    Mash Pumping

    We have used our centrifugal pump exclusively for years running : bourbon mash, wheat mash, malt mash, grape concentrate, molasses......, from tun to fermenters, through tube and shell exchangers, from fermenter to stills, etc.... Temps from 50f to 185f. So far are maintenance and repair has amounted to: zero. The only reason I could see for running an impeller is for the self priming aspect.
  12. Sadly, it is entirely correct that the Tax Break primarily goes to millionaires and billionaires. It should have been stepped, 100% reduction for first 5000pg, 90% for the next 5000, then 10% less reduction for each following 10,000 pg, until at full FET. DISCS and ACSA refused to sign onto any FET reduction legislation unless Big Liquor was rewarded. A stepped DSP FET reduction would have been a viable offset to the economy of scale provided by bulk producers. As if now stands it actually encourages BIG Liquor to push for the devleopment of more fake brands run by NDP's, putting more pressure on True Craft DSP's.
  13. My Flux Capacitor will not energize. More alcohol consumed internally is needed !
  14. Richard - Even if there was air entrapment in a non-sealed system that somehow could not escape, it would at the very least cause turbulence in the laminar flow of the liquid. Now what is the net effect of turbulence in heat exchanging fluids ? Paul - I would recommend you look at increasing the amount of space between the coolant returns and the ends of the shells, to increase air entrapment turbulence (if there actually is any) so as to increase the efficiency of the heat exchanger.
  15. Just ran a complete yield analysis for the past 5 months. We are averaging $1.35 in propane usage per barrel put way.
  16. It makes sense to "right size" a process boiler for continuous operation if you always have the same demand, but that's not necessarily the case in many situation. We have 3 stills and a mash tun and very seldom run them all in the same sequence, and/or at the same time.
  17. My boiler runs less than 50% of the time. I have it set to come on at 6# and off at 14#. My stills running full on (morning heat up) at 3#. Once up to temp they run at aprox 2# all day long. I believe you are way over thinking this.
  18. If you currently use a CPA, talk to them. Most decent accountants are quite adept at appraising and brokering businesses, and or are able to put you in contact with the appropriate people. However you can rough it out in about 30 minutes by yourself.
  19. You have a few variables: 1 - Your real-estate is worth whatever it is worth, based on the 3 rules of real-estate: Location, Location, Location. 2 - Your equipment is worth replacement cost. That means if it is brand spanking new, what is would cost brand spanking new. It it is used and beat to shit, it is worth used price. 3 - your debt, is your debt. It doesn't belong to anyone else, and you can't monetize it. Whatever you get for whatever and however you sell your company (or component parts) is less that debt. 4 - your barreled inventory is valued at cost, plus appreciation for age. 5 - your trademarks and IP have no value, other than if sold alongside the operating business, to monetize brand loyalty. 6 - your operation as an ongoing enterprise is worth 5-6x net (sometimes the same as 1x revenue) with some negotiation for key-man wage/value. (note) you can also typically add 1 & 2 to that number, if the buyer wants to keep it where is, as is. But remember, 3 is yours to eliminate. This basic formula is across all industries, and does not typically deviate by more than 30% +/-. Prost
×
×
  • Create New...