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Tom Lenerz

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Tom Lenerz last won the day on December 5 2019

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About Tom Lenerz

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  1. This one https://www.saverglass.com/en/our-products/catalog-spirits/cognacaise-2536-oz-plate-bouchon-tete-29 ?
  2. It is rare, but not unheard of for people to use your Fedex or UPS number to ship you free samples (that way you get billed for the shipping) but that is a weird response.
  3. We do just hitempase, no bio up front with no hold until 185 for 20 minutes. Add bio, amylo and malt at 145 and hold 30, cool to fermentation. Works well for us, we see between 4.3 and 4.8 PGs of hearts per bushel on a single pass run.
  4. I agree, storage conditions can be a big concern for used wine casks, also neutrality, used red wine barrels can impart some cool color but from my experience I didn't like what it did to the taste. Even more neutral, white wine barrels we have gotten a distinct "vinous" character from that we have to be careful with in our blends. If you don't have access to used toasted cooperage, that is more neutral, I would recommend a very lightly toasted, no charred barrel. I would look at getting some barrels from Seguin Moreau, the Alc 2 toast specifically. That being said, you are likely looking at a pretty pricey brandy. For the most part we purchase brandy cooperage new, and then reuse multiple times and build blends of new and used. Our apple brandy is more used than new, we don't make a peach brandy though.
  5. You have to list both DSPs, Heaven Hill distills all their product at DSP-KY-1 and bottles at DSP-KY-31, as can be seen on this BIB label. https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=19156001000250
  6. We use a Colorado Milling Equipment HMS, 20 HP with 3/32 screen. Works well for us, we mill about 1000 pounds in 30 to 40 minutes. http://www.coloradomillequipment.com/equipment/hammermills/HMS Spec Sheet.pdf
  7. Depends on what your model/plan is, but I'm guessing that won't be enough. We have a 1,600 amp service for our distillery building, which is currently overkill. I was curious what our usage was at the moment, so I went to check. We are charging a forklift, operating 1 pump, our crossflow filter (which is a high-load), boiler & air compressor were cycling, and the still agitator were going. Plus lights, computers, etc we were at 235 amps. When we are cooking I have another 4 or so motors between 2 and 10 HP running. 3-phase is really nice to have for pumps and agitators... We run a 250 gallon Vendome, 500 gallon cooker, a couple 5 hp pumps, and some smaller stills with no electric.
  8. 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.
  9. 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
  10. 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.
  11. 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.
  12. 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.
  13. 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.
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