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Skaalvenn

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Skaalvenn last won the day on February 20

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About Skaalvenn

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  1. Depends on the watt density per square inch of the heating elements used in the oil, and if there's active circulation. Thermal oil can and will break down over time, especially if exposed to oxygen and brought past it's thermal boundaries.
  2. Have used Hoochware for years and recently switched to Whiskey Systems. I'm happier now.
  3. I thought I listed this previously, but I couldn't find it. Looking to move our 6 spout gravity filler that we purchased new from Criveller. There's nothing wrong with it, we just don't use it anymore as we're upgrading to an automated filling line. This is the same unit GW Kent sells for $1750 (not including pump). This is the same unit: https://www.gwkent.com/6-spout-gravity-filling-machine.html Includes upgraded FloJet G70 diaphragm pump and some hoses without ends, includes user manual and original receipt. The standard unit comes with a flojet "beer" pump which is not rated for high proof ethanol--this unit is upgraded. This is a tabletop sized unit. There is a float and valve which stops the pneumatic pump when the liquid level fills the reservoir. We have used this for 375ml to 1.75L bottles. No power is needed, and you could probably run this off a little pancake compressor if you really wanted. Original invoice FOB canada was $2060. Freight was about $300. Asking $1500 or best offer FOB 55428 Minnesota. Professional crating is extra. Unit will be wrapped and strapped to a pallet. Contact Tyson at 651-592-9195 or media@skaalvenn.com
  4. Absolutely. It’s a small cost to help keep good people.
  5. I recently switched from hoochware to whiskey systems and I am very happy I did. Hoochware had a lot of bugs but the owner was usually quick to solve them over the years. However, about as soon as I told him I was switching to WS the Hoochware owner basically said I was on my own--even though I pointed out there were some errors in the TTB reports that I uncovered after doing a final audit.
  6. Good news. So it sounds like there’s still approval required from the FDA and then individual states, right? not trying to be a Debbie downer. Just want to ensure I am staying in full compliance.
  7. Edit on 23March2020. The information below is out dated due to new guidance and guidelines that have recently changed. I am leaving this post up as current regulation loosening may be temporary. Best to check with the proper authorities for anyone reading this after the covid-19 outbreak passes. Same with us. Those laws and regulations are there for a reason. You wouldn’t trust a distillery to make Baby Asprin, would you? It’s production is regulated no different. As a PROFESSIONAL distiller I am obligated to follow the rules and laws of what I can manufacture and how it’s to be manufactured. This is largely for public safety. As a healthcare professional I am obligated to “do no harm” and ensure the proper steps and procedures are being followed when it comes to patient safety. Going rogue, abandoning guidelines, and having total disregard for the law is reckless and puts consumers and employees at unnecessary risk. But hey, I’m sure it’s a great marketing opportunity during a global crisis :eye roll: That being said, if the feds give us the direction and approval to start making a sanitizing product, they have the full support of our entire production facility and all available staff. Until that happens though, we will follow the law.
  8. Further reading: Edit on 23March2020. The information below is out dated due to new guidance and guidelines that have recently changed. I am leaving this post up as current regulation loosening may be temporary. Best to check with the proper authorities for anyone reading this after the covid-19 outbreak passes. I am not entirely familiar with USP certification or grade. Is what we make USP grade? I'm guessing not. Ethanol, 80% vv denatured according to TTB. If you do not have the checkbox for denaturing operations, you can not legally do this. Mind "The compounder does not add other active or inactive ingredients", so a compounder (pharmacist) may not veer from the above recipe. Also keep in mind that only ethanol can be used which rules out using heads for this purpose. I'm not trying to be a downer. I fully support this and will dedicate all available resources towards this if and only if we can legally do it.
  9. Edit on 23March2020. The information below is out dated due to new guidance and guidelines that have recently changed. I am leaving this post up as current regulation loosening may be temporary. Best to check with the proper authorities for anyone reading this after the covid-19 outbreak passes. Unless i'm reading this wrong, it does not say distillers can make hand sanitizer Disclaimer: I have not finished reading it yet.
  10. Edit on 23March2020. The information below is out dated due to new guidance and guidelines that have recently changed. I am leaving this post up as current regulation loosening may be temporary. Best to check with the proper authorities for anyone reading this after the covid-19 outbreak passes. Went over this already. Hand sanitizer is regulated by the FDA as a OTC drug. Unless you are licensed as a drug manufacturer and reseller you are treading in dangerous territory. https://www.fda.gov/drugs/information-drug-class/topical-antiseptic-products-hand-sanitizers-and-antibacterial-soaps A few have said "we won't call it hand sanitizer." Well, you can call it whatever you want, but if the feds and/or state say it looks like a duck and quacks like a duck, they are the ones who determine (not you) if it's a duck. If anyone knows for sure otherwise, please let me know. FYI one of our suppliers for beverage alcohol is focusing their entire operation towards fulfilling orders for hand sanitizer manufacturers and all beverage alcohol is delayed 2 weeks. There's the very real chance you could lose your business and 1 day later every Home Depot has 20 pallets of the stuff. You probably spent years and your entire life's savings opening a business in a highly regulated industry, don't risk it by treading into another highly regulated industry that you aren't licensed in.
  11. I'm not offended in the slightest, I just read your posts and it sounds more and more like scientific buzz words being thrown around without anything to back them up than anything. I have one of your older istill models, and it simply doesn't do what you always claimed they did. I know you separated from the company that used to build them, but that brings up the question of your honesty in advertising prior to doing fabrication in house. 1. You just need thttps://www.youtube.com/watch?v=Sj9SL6A61qoo observe the mixing of a tank designed by someone who has some knowledge about mixer design, or who has watched a 2 minute video on mixing. A properly designed system will not have any splashing, vortexing, or dead spots. See below: youtu.be/Sj9SL6A61qo 3. I understand the benefit of being able to dial in and maintain an amount of heat--a properly designed steam system can do just that. To say that electric is superior is just spreading misinformation and people have figured out how to control the precise amount of BTUs with steam long ago. I will say that electric WAS beneficial when starting since I didn't have to buy an expensive steam boiler, but any change or move with electric required thousands of dollars spent to build more control panels, install more electrical lines, and add higher amp panels to handle the load. Going to steam eliminated basically all those costs (in addition to the previously stated benefits). 4. I am quite familiar with cooking and what the maillard reaction is, to say that this doesn't happen in a different still is quite bogus. In fact, I'd argue that the ability to distill on the grain results in the ability to have a product with more flavors than using direct elements. 9. I did a brief google search and found nothing from the Edinburgh University and copper levels in spirits. Can you share the article for us?
  12. So, I read all your posts and just want to chime in with some observations and questions. (numbers are in reference to the list of features you linked) 1. Square boiler. A properly placed agitator on a round tank will not vortex and will achieve ideal agitation. There's a reason round is the standard and it's not because engineers weren't clever enough to think of a square. 2. I believe wide or narrow have the same evaporation rates and that it's all about BTUs transferred (someone can correct me on this). 3. As someone who spent the first 4 years on electric, I'm so absolutely thrilled that I've moved to steam. We are not a large operation by any means, but switching our main still to steam has saved us $700 per month in electricity bills, and our new steam powered vodka still should knock another $400-500 off. Roughly $14,000 of revenue saved each year, and we have reduced heatup times from 100a electric by about 4 hours each day. Our steam boiler will pay for itself within just a couple years, much sooner if we consider labor and increased production capacity. I also don't have to worry about electrical components causing a multitude of issues. 4. You say your still creates maillard reaction, but a traditional still does not. Can you back that up with science? 5. As far as I understand it, mixing speed has no effect on the rate of boil. 9. You make multiple wild claims. 1. Copper contamination. In a properly designed still, there should be no copper contamination. You also claim that copper rusts? Your stills have copper, so are you saying that iStills rust and poison customers spirits?
  13. Ask the cooper for references, find people who use them years ago and still use them. We prefer The Barrel Mill, they are local to us, make a good barrel, and I don't think I've ever heard a negative thing about them.
  14. Depends what you're fermenting and how. With rum we can basically fill a 350 gallon tank to about 340 gallons and not worry (as long as we don't turn the agitators on). Hard wheat with a higher protein %? Need lots of head space even with a gallon of anti-foam (I'm exaggerating). After the initial "flare up" a few hours after pitch it should settle down. Having the mash on the cool side will help as the yeast won't get as excited as they would in say a 90 degree pitch.
  15. Thanks for being a great insurance agent, Aaron! Aaron was one of the first calls I made when we were just thinking of starting up back in 2013 as I needed to know for my planning what the heck distillery insurance cost. Was it going to be $100/mo or $10,000/mo to insure a small distillery? He's been extremely helpful at every stage of our operation.
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