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Tom Lenerz

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Tom Lenerz last won the day on June 13

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About Tom Lenerz

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  1. We bought a barrel washing rack about a year ago (like this one https://shop.carolinawinesupply.com/product.sc?productId=790), and put it up on legs so we could fit a screened, pump-over tank that we had underneath it. After a year of messing around with that we had our local fab-shop build a drop in tray that sits on the inside, works pretty well. The biggest thing I think is whether or not you are using racks or not for your barrels, as that will impact your design.
  2. We have an AROL that we added in-line after our rinse/fill/cap monoblock which didn't have a t-corker. We purchased it used, and as a result found getting change parts direct from the manufacturer quite difficult. However our local fab shop was able to do all the change parts for a fraction of the cost and time. I'm sure there are others but they are the only one that makes a standalone that I am familiar with. http://www.arol.com/en/index.php/products/your-sector/wine-spirit
  3. If you are looking at doing bulk (greater than 1 gallon) it is doable, although I haven't done it. You would be looking at selling tax paid alcohol and then they would register with the TTB as a "Drawback claimant" and file for a drawback to get partial tax credit since it is used for non-beverage manufacturing. See Title 27, Chapter 1, Part 17 -> https://www.ecfr.gov/cgi-bin/text-idx?SID=e26cfad7243d0f86927a2a105cb0143f&mc=true&tpl=/ecfrbrowse/Title27/27cfr17_main_02.tpl I imagine you could bottle 190 and sell over the retail counter, but I doubt it qualifies for drawback claims.
  4. We run one screen for everything, 3/32, we had a 7/64 screen but were getting more whole kernel rye through so we tightened a bit. Still some, but significantly less. You might need to slow down the feed into the mill for a tighter screen.
  5. I would just make sure you have a healthy pitch of yeast at an appropriate temp to try and remedy. The rest overnight might work, but if the bacterial ferment is strong is possible the pH drops too much before the yeast get started, giving them a hard time.
  6. I'm guessing your yeast didn't stand a chance. Overnight at low 100s is an ideal temp for lacto, and pitching at 92 without re-hydration you probably didn't have a good population that got out-competed by the lacto.
  7. Are you looking to place the sticker over the existing age statement, or have both age statements on the bottle? Changing the age on the label is an allowable revision not needing re-approval and I don't see any reason adding a sticker over the old age would be an issue. I'm guessing if you have both the old statement visible and the new sticker that they might have a problem with that, but I can't site a specific example in the CFR.
  8. Yup, this is correct, you can check several finished whiskey COLAs through the registry and see they required a formula.
  9. If you don't have plumbing in your tasting room, how do your employee's wash their hands? It does not seem onerous to expect this extremely basic level of hygiene before serving the public something they will be putting into their body.
  10. Depending on your cook process, it is likely starches will continue to break down. As a result finished gravities can and often are below 1.000. The only way I could see a mash getting more dense (increased gravity) is if you lose alcohol. It seems more likely that your sampling procedures explain the variance.
  11. I agree, adding more standards of fill options would be useful, but I would consider more larger options. 3L & 5L would allow for bag-in-box, and 19L & 20L would allow for kegs. Having a set of standards is important though for sure.
  12. Did you temperature correct your sample? Earlier in the fermentation it will be hotter, and therefore read lower then if the same sample is cooled to closer to the calibration temperature on your hydrometer. Also a potential cause, were your first or second samples actually a representative sample?
  13. We sharpie the head with the number, and then print a cardstock label with all the details from whiskey systems and staple that on. If the barrel gets wet, we can always reprint the label as the number is still on it.
  14. I think it is going to be related to size. Larger distilleries and breweries will have a lot more process piping than smaller ones typically. Process pipe is essential for automated processes and can be used to lower labor costs. If everything is piped there is the initial investment of buying the piping, valves and manifolds, but in the long term you don't have to pay people to physically haul hoses around. Sounds minor, but if you are doing the same thing everyday, at a large scale it just makes too much sense. Also you don't have to worry about hoses splitting or having hose barbs shoot off. If you are only moving 1,000 gallons of mash, its a costly mess if that happens, but not in comparison to moving 30,000 gallons.
  15. This forum section was literally made for, and consists of the post that you linked in your post.
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