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About Cunningham

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    Clarksville, TN

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  1. Thanks for all that started and contributed to this thread already. We're now looking to add a control system to our dephlegmator, and just want to revive this thread to see if anyone else has done this with a PID. If so, would you mind posting specs/pics of your setup? We plan to go the 4-20ma proportional valve route. Thanks in advance.
  2. We're looking to setup a semi-automatic 50ml line with an ROPP capper. Is anyone already running a similar line or a stand alone 18mm ROPP capper? Any recommendations for equipment suppliers? Thanks in advance.
  3. +1 on the Zebra thermal printer. We bought the ZP 450 used on ebay for around $200. It can print up to a 4"x6" label, and the rolls are cheap. And since it's a thermal printer, you never have to buy ink.
  4. We direct inject live steam to heat and use the jacket to cool.
  5. With the cost of smaller "half-sized" barrels being just as much if not more than the cost of regular 53 gallon barrels, has anyone simply half-filled a regular 53 gallon to achieve the same result? Just off of the top of my head, I believe same concept of more surface area of wood to volume of liquid ratio would still apply. Thoughts?
  6. How to build a CO2 pump for fermentation gases Explain which materials are safe for handling alcohol and at what proof Have a "sources" page for companies that might sell an obscure piece of equipment or components commonly used in other industries, but that don't market to distilleries A "Things I've Learned"/"Things I'd Do Different" bullet point page ... that would actually make a good thread topic here. Explain simple things that we now take for granted: How to dump cases of empty bottles onto a table for filling Using a latex glove to separate & apply shrink sleeve flats to bottles Inserting finished/labeled bottles into case partition slots at an angle/corner of the slot so the labels don't rip and tear getting caught on the sharp cardboard The notch on the bottom of bottles indicates the center of the back of the bottle Show different ways barrels can be stacked/palletized How to unload loose barrels off of a semi Cost effective and efficient examples of grain handling systems
  7. We run a 500 gallon still with a dephlegmator and also a 1000 gallon cooker . We have a 2500 gallon water/glycol tank that we recirculate, but we also use a chiller/heat exchanger loop to rechill the water before it goes out to the still and cooker. The chiller is a must for us. We've tried a stripping run without using the chiller and by the time we finished, the holding tank/incoming water temperature was over 90F. Without the chiller, it would be days before we could run the still again - much less cool our mash.
  8. Completely agree. I should've phrased my original post to be geared more towards the gift shop ... not tasting bar. For us, we're glad to be able to serve our spirits in cocktails, but we're not set up to be a hangout cocktail bar.
  9. Has anyone made simple changes to their retail tasting rooms/gift shops that have positively impacted revenue? Things that made you wish you would've done them long ago? Maybe it was starting to offer gift cards or case discounts or a wider variety of products? Or maybe you literally started asking the "Would you like fries with that?" question in regards to another product or piece of merchandise. Even though this will undoubtedly vary by market, I'd love to hear everyone's ideas and success stories. -Matt
  10. @HedgeBird Those look incredible! What kind of material is everyone having their stencils made from?
  11. @Stumpy's Your setup sounds absolutely perfect. Did you build it out of wood or weld up a stand? Could you post a picture of it?
  12. Tom, What make/model spirit pump are you using?
  13. Thanks, Tom. Looks like exactly what we need. We also use a flexible impeller so hopefully this does the trick!
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