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About Cunningham

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    Clarksville, TN

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  1. 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?
  2. ACSA Convention

    We are!
  3. EZDISTILLING.com need ideas

    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
  4. Cooling Water set up feedback

    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.
  5. "Would you like fries with that?" Moments

    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.
  6. 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
  7. Barrel logo engraving

    @HedgeBird Those look incredible! What kind of material is everyone having their stencils made from?
  8. Feeding the mill

    @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?
  9. Ideas on barrel filling

    Tom, What make/model spirit pump are you using?
  10. Cleaning Molasses Stained Hoses

    Thanks, Tom. Looks like exactly what we need. We also use a flexible impeller so hopefully this does the trick!
  11. Cleaning Molasses Stained Hoses

    We're using 2" Glidetech Butyl hoses for transferring mash/wash and over time they've become stained from the molasses washes. We use 100% molasses for our rum, and the same type of "film" or "dirt" that is left behind in the fermentation tanks is what seems to be in the hoses as well. We are able to easily clean the fermentation tanks with PBW and a brush ... but not so much the hoses. Anybody have any suggestions as to what chemicals or "pipe cleaner" of sorts that we could run through the hoses to scrub them a bit? Thanks in advance.
  12. Ending Gravity for Molasses Wash

    Good to hear. Thanks, Indy.
  13. Ending Gravity for Molasses Wash

    Question for everyone using molasses for rum: What are you finding your ending gravity reading to be? For some background, our SG is 1.065 and we're finding that ours has been stalling around 1.020. I know molasses has some unfermentables in it ... but that seems like an awful lot of unfermentables. Before we pitch the yeast, we're adding a little less than a gram of DAP per gallon of wash. Right now we're using 100% molasses, but we may start experimenting with backing down the molasses % and using granulated sugar to make up the difference. I'm open to any and all comments and suggestions. Thanks.
  14. Growth....Needing another mash tun

    Where are you located? We bought ours used from Zwirner Equipment in Hartsville, TN. It came from the dairy world, was fully insulated and jacketed, had an agitator already mounted, and they added a steam sparger to it for us. If they've got something on hand, I doubt the lead time on it will take you into 2017.
  15. Question for Vendome Condenser Owners:

    Great info. Thanks, Kris.