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Everything posted by CountySeat

  1. CountySeat

    Spirit Tank - wtb

    We use smaller than that but we like our Letina Tanks. It looks like St. Pats have 4000L ones in stock.
  2. CountySeat


    Anyone find a benefit or negative to letting an agave ferment sit for a few days after the ferment completes?
  3. CountySeat

    wooden fermenters

    We're not in Canada but we've used them. Our experience was not good. If you are going to use them, you need to be able to keep them full of ferment pretty much constantly. It is a longer story, but we had some equipment issues our first year when we had the wooden fermenters and weren't able to run them all the time. If you let them dry, they warp and dry out and need to be tightened. If you keep them full of water, they can mold up which requires extensive cleaning. Ours leaked all the time (bottoms were wooden and staves were press fit, not tongue in groove and we eventually took them out of service and went stainless. Plenty of people use wooden fermenters with great success but for us they were more of a hassle and liability than anything else. Wood are sometimes cheaper but if we had to do it again, we'd get stainless from the start. Again - others have had great success but my .02.
  4. CountySeat

    Puree vs Concentrate vs Raw Fruit

    Any thoughts on the difference in end product of starting with raw fruit vs puree vs juice vs concentrate? Obviously the juice and concentrate are less "crafty" and easier to use but does anyone have an informed opinion on the differences in end product of starting with different types of material? We will try full fruit at some point but interested in starting with a concentrate but not if the end product is likely to be poor. Thanks!
  5. CountySeat

    Puree vs Concentrate vs Raw Fruit

    Thanks - We may try it that way with minimal temp control. I'm a little concerned we'll be overrun by fruit flies though!
  6. CountySeat

    Puree vs Concentrate vs Raw Fruit

    Thanks! We are likely to go the puree route. Do you closed ferment? Temp control? It seems like the best protocol is to temp control in a sealed fermenter which we aren't really set up for now. Also - with the purees, do you find you can rack of the fruit wine and distill it like a wort? or do you have a lot of solids in your mash? We have smaller stills for direct heating and not sure if they would be suitable for this project. We have a larger still that can run solids but it would be a much bigger batch.
  7. CountySeat

    Small Glycol Setup

    We are planning to add a single or multiple small fermenters for test recipes that we want to temperature control. We currently have a few 30G Speidel Plastic Fermenters we may use (https://www.morebeer.com/products/speidel-plastic-fermenter-120l-317-gal.html) -- any thoughts on the cheapest way to get temperature control? We want to keep it relatively cool for a fruit wine mash. Should we be looking at wrapping in pex with insulation or rigging up some form of drop in wort cooler with a glyocol system? Any advice appreciated!
  8. CountySeat

    WTB - 50G or so - Oil Jacketed

    Hi - we are looking to swap out the boiler on our small test still (we have a HillyBilly Flute we use for development which currently has a 26G direct element boiler). We are looking for options for a 50-100G oil jacketed still boiler than can be utilized as a mash tun as well for on grain mashing/distillation. We are also looking for a similarly sized jacketed fermenter. Thoughts on who is making in this size ranger. We see ASD has a nice 30G we are looking at but not sure what else is around.
  9. CountySeat

    2 - 30 gallon recipe/training stills

    Set up for bain marie?
  10. CountySeat

    Sediment / Cloudiness in Spirit

    UPDATE: Thanks for all the replies. We *think* we fixed this. We still can't isolate what caused this but it appeared to form over a week or so. We dumped the bottles out, let it settle and filtered through 1 micron and .5 micron (not chill) and the filters did appear to pull out the flocking or whatever we can call it. We rebottled and it looks great. Moving forward, we will probably dilute down to bottling proof more slowly and tank and then filter before bottling and go from there. Will update again if we have the same issue.
  11. CountySeat

    Sediment / Cloudiness in Spirit

    We do not currently chill filter. We are reducing from 125 proof to 90 proof with RO/DI water. We could conceivable rest longer before filtering, although that would not be easy with our current set up. My other concern would be that when the bottles are shaken or moved, the cloudiness/sediment seems to mix back in so I'm not confident one way or the other that filtering after resting would cure the issue although it is worth a try. Any idea on why this would be happening now? We are essentially making the same product, in the same space, using the same ingredients, aging in the same conditions (albeit a little longer) and didn't have this issue for the first year or two of operations. The only thing I could think of was that our filters were getting old (although I believe the RO/DI system was showing a read out of zero on the output but we changed the filters in it regardless. I don't think it is an issue with our process (ferment, etc) because we didn't have the issue before and had it with a beer we distilled into an aged whiskey from a brewery in our same building.
  12. CountySeat

    Sediment / Cloudiness in Spirit

    So we are having a similar issue with our bourbon. We released several batches of bourbon with no issue but in the more recent bottlings, we are getting a post bottling sediment/cloudiness on the bottom of the bottles. Details (feel free to ask more): Product: Whiskey (fairly standard grain bill), aged in new charred, aged 1 to 2 years. Water: We use filtered city water through large carbon block for our process water and we run that filtered water through a RO/DI system for our proofing down water. Filters: We used cartridge filters and run a 5 micron and 1 micron in series. We had no issues for a long time and then in the last several months we have had this issue. We had thought the issue may be that our RO/DI filters were too old so we swapped them out. That seemed to work on a malt whiskey we released but the most recent bottling of bourbon has the same issue. Timing: the whiskey looks perfectly clear during and post-bottling. The haze is like a stringy cloudiness on the bottom of the bottle that clears out when shaked. Any thoughts? We have a 1/2 micron filter we can try but I am skeptical that will fix it. We already filter through a 1 micron which should be more than enough. We also waited a few days between proofing down and bottling so anything that formed should have been filtered out (unless perphaps the agitation of the bottling process hides it). TIA
  13. CountySeat

    Has anyone used Panela?

    For those that use panela, how does it compare to a raw turbinado sugar wash?
  14. CountySeat

    Filtration Suggestions

    We use Donaldson Filters. Contact there is Scott Grimes. He works with a lot of distilleries and is VERY helpful in making recommendations. We use an affordable cartridge filter set of 5 micron and 1 micron. I can't comment on other filter methods but this works well for our spirits. Doesn't appear to remove flavor but leaves a nice clear (in white spirits) product or nicely colored aged product without sediment. Some will favor a coarser filter but that's what we use and like. The filters aren't too expensive and its easy to just maintain a set for each spirit to avoid flavor contamination.
  15. CountySeat

    Barrel racks. Cost and need?? Stainless steel??

    There are a ton of suppliers online for the two barrel steel racks in various sizes. Keystone Fermentations sells them locally in PA: http://www.keystonefermentationsupply.com/equipment/western-square-barrel-racks-accessories/60-gallon-racks
  16. CountySeat

    Barrel Temperature

    We have space where we can store barrels but the temperature will remain fairly constant year round. The temperature never really drops below 50F and never goes above 65F or so. Ideally, we'd have bigger swings but I was wondering if this would work for barrel storage. We typically use a mix of 15G and 25G barrels. IS this going to significantly increase the aging time?
  17. CountySeat

    Grain Mill

    I believe so. Your experience may vary but the design/build were pretty bad, it overheated a lot, and is incredibly dusty even with the cyclone.
  18. CountySeat

    Grain Mill

    Recommend avoiding Pellet Masters. We've had plenty of issues with ours.
  19. CountySeat

    Experienced Distiller Wanted to Join Team

    I don't think they are open yet. Elverson, PA. Chester County.
  20. We are looking for a clip on agitator that can be easily attached to a wooden cypress fermenter. We plan to use it for mixing a mash (we will pump from a mashing vessel into the fermenter but use the cooling coils in the fermenter to do the crash cool) while it cools. We need something that can be moved from fermenter to fermenter and that won't damage the side of the fermenter during use, etc. Since the mash will be finished (just hot), we shouldn't need too much mixing, just enough to keep it moving around the cooling coils to drop temperature. Any recommendations for a provider and sizing? Our largest fermenter should be 750G. Thanks.
  21. CountySeat

    Concurrent Applications - State and Federal?

    We had to go through a general health inspection for our tasting room and production (where we have our triple sinks) to get our CO. Just basic things like backplates around sinks, caulking, and sealing well all the wood on our bar. Wasn't too bad. We got the same inspection as a restaurant essentially because we use fruit juices and cut fruit for our bar (we serve no food).
  22. CountySeat

    Has anyone used Panela?

    We've been using DADY but are considering a switch.
  23. CountySeat

    Has anyone used Panela?

    For anyone that uses panela, do you ever get the "like tequila comments"? We like the flavor a lot but we do get a fair bit of comments about a tequila nose and slight flavor. Just curious is it is something in our process or just the nature of the panela.
  24. CountySeat

    Barrel brand

    We ended up getting a thicket (1/4 inch) aluminum stencil from Woodland Manufacturing (online). We're using a small butane torch for precision but could probably go with something bigger. The 1/4 inch does not warp and works well on the larger letters but it is very difficult to get the flames through tight spaces. So I tried one this weekend and just didn't do the small spots. Somewhat time consuming but not that bad. Here are some pics of the results: https://twitter.com/CountySeatLV/status/663076564008099840 Also on our Facebook. If the link doesn't work I'll attach the pics manually. A thinner size would be easier but at the same time might be more prone to warping. If you have a basic logo that does not have too much detail, I'd opt for the 1/4 inch.
  25. CountySeat

    Concurrent Applications - State and Federal?

    Yes - you can apply concurrently in PA. As Hedgebird mentioned, no reason not to. You simply need both to operate legally.