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Rickysa

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  1. Pete, pretty much all of the above...any chemical reactions mentioned are actually beneficial (per his opinion, of course )
  2. Just thought I'd add this...from "Distilling Fruit Brandy", Josef Pischl, 2011: "Nowadays copper is the only material considered for use....Copper also absorbs various substances (hydrogen sulfide) which would otherwise find their way into the distillate" Got the book today, and thought I'd pass along his opinion...
  3. Rickysa

    Recipes!

    Hey, thanks for the feedback!
  4. From our class w/ Virtuoso this past weekend, Cu was touted as superior wrt wort as it helps remove some nasties like sulfides, etc. Best to use Cu over SS anywhere the wort comes in contact w/ metal.
  5. Rickysa

    Recipes!

    No, No, No...not asking for your ultra-double-secret-proprietary info . Just wondering if anyone has a source for different grains/amounts/malting/etc. for consideration. We are just trying to organize all of our preliminary plans, and being able to list our ingredients/costs-per would be a nice page in the proposal!
  6. Just got back from the class and highly recommend it. Great information, super nice folks, enjoyed seeing first-hand production...LOTSA info!
  7. Thanks for the feedback folks... This whole idea started with the glass-blowing fellow and his grandfather, and the grandfather's desire to get an idea of what the startup costs would be. The grandfather recently sold a family business for close to the GDP of a mid-sized country (I do not know them personally, but am very familiar with the company). I am self-employed and would not be going about this the same way if it was my venture...major kudos to those of you that have done this on your own!!! Scott, thanks for the offer...I have sent you a PM w/ my phone number, as I'd really like to talk to you about the still... eta: Hey, Scott...I see you are online...check your PM's!
  8. Just now got my email saying I could post....Yippee ! Hailing from central NC, and a hearty "Hello" to all...I've only been reading here for a couple of days, and as I have a kinda unique situation, I figured I'd toss it out in my introduction. I have a friend that owns a succesful bar and has now opened a restaurant next door. He has approached me with this question: "what would it take to start making our own vodka"? He has someone that just returned from Europe, having been sent there by his grandfather to learn the art of glassblowing. The grandfather's idea is to sell "homemade" vodka in hand-blown bottles...and the grandfather will be bankrolling it (without having to go to the bank: that is the unique part!). I still have to do more homework to put together a bullet list of the paperwork required (local/state/fed), but am stuck as to the "general" equipment cost/size. I've found Kothe, Carl, and Holstein, stills but wondered if there are others or advantages of one verses the other, and planning to start as small as practical...so I thought I'd gather some info before contacting anyone for a quote. Any and all comments appreciated!
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