Jump to content
ADI Forums

Search the Community

Showing results for tags 'rum'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Terms & Forum Business
    • Terms of Service for ADI Forum Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • General Discussion
    • Speakeasy
  • Producing Product
    • Equipment
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Wanted To Buy
    • Marketplace Archive
  • Career
    • Help Wanted
    • Job Wanted
    • Business Opportunities

Calendars

  • Community Calendar

Categories

There are no results to display.

Blogs

  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels

Categories

  • Articles
    • Forum Integration
    • Frontpage
  • Pages
  • Miscellaneous
    • Databases
    • Templates
    • Media

Categories

  • New Features
  • Other

Found 50 results

  1. 200l column still

    200l 4 column still. We have grown out of this still. This still is capable of making great whiskeys, bourbons, rums ect. Comes with control panel and agitator! The still was only used a few times before purchasing a larger still, no leaks works great! Asking $13,250 obo. Call or text 609-313-8886
  2. 750ml glass bottles for sale

    I am selling 2 pallets of 1,421 bottles each (total of 2,842 bottles) of 750ml glass cork top bottles. Cork tops for these are not included but they are very easy to order, inexpensive, and readily available through Tapi- I can give you our exact dimensions and they will know what you need. Cartons are not included, the bottles come in bulk plastic wrap and new condition. We have 2 extra pallets we don't need from our last production run. I can get you the info for the bottle maker who is very reputable and has more of these bottles in ready supply. I am selling these bottles at 50 cents per bottle which is a significant discount from what I originally paid (I can share in private to the buyer). Total price for these 2,842 bottles is $1,421 and buyer will pay shipping. Our bottles are located at our warehouse in Aurora, CO. My company is Diströya Spiced Spirit and you can see many images of the bottle by going to our website: distroya.com or just google on the web and you should get an excellent idea of the look and quality. I also have (12 pack) carton dimensions available for these bottles so I can get that to you as well. Please email me with any questions: scott@distroya.com Thanks, Scott
  3. We're finally switching to steam and getting a bigger still. Gauging interest in our center piece still. Located In BC, Canada. Available when our new one arrives (September or Jan) 2.5 years old 60 gallon set up electric baine marie (but can run steam) 16 plates, fully versatile. ~ 12ft tall full CIP system This still was perfect for us to start up on. 100% electric meant less startup costs, we we're able to put off steam until year 3. We're using her almost every day, so come take a look if you like: we run her like a red-headed step child Taking offers starting at $25k
  4. Hello from Portland, OR! We are NaCa Fermentation, a company working to make fermentation better. We use encapsulation to make any yeast strain work better. Fermentation can be tricky, we can help you make it more efficient. We are happy to be part of the forum and look forward to talking fermentation! Our website is: nacaferm.com Cheers!
  5. Head Distiller Needed

    Hollow Spirits is a new distillery opening in Albuquerque, New Mexico, early 2018. We are looking for someone who is as excited and as motivated as we are to build a lasting name and quality spirits from the ground up. The ideal person for this position is a skilled distiller who knows their way around fermentation; someone who can see a quality product through from sourcing all the way to bottling; who has an intuitive understanding of the processes involved in and the chemistry behind brewing and/or distilling. The work is hard and there is a lot of it, but at the end of the day it is very rewarding and you will have something to show for it. You will have created something truly unique. If you have the knowledge and the skill, and if this level of responsibility and creative freedom appeals to you, we would like to work with you. Minimum of three years experience distilling and/or brewing. Job Responsibilities · Prepare and manage mashing, fermentation, distillation, barreling, processing, bottling, and shipping processes · Performing regular testing throughout fermentation and distilling process to determine necessary information in producing a quality product. · Cleaning of all tanks by rinsing after cooking or fermentation is complete. · Maintaining a high level of housekeeping within the assigned area and other surrounding areas · Production forecasting and planning · Able to efficiently direct the work of others towards production goals · Materials sourcing and storage · Establishing efficient bottling and packaging procedures · Strong organization and record keeping skills · Maintain recordkeeping related to all filings with the Tax & Trade Bureau (TTB), OSHA, EPA, FDA & DOT agencies · Is able to represent Hollow Spirits well in public and at events · Learns from mistakes and constantly improves as an aptitude with mechanical devices, tools, and equipment Physical responsibilities · Must be able to stand for the duration of a shift as well as routinely lift up to 75 lbs and perform physically demanding tasks regularly · Position requires use of hands to perform fine manipulation of glass and mechanical equipment · Be able to Identify inconsistencies in color, clarity, smell and taste · Safely handle mildly hazardous materials (primarily for cleaning) and responsibly operate complex machinery Must be willing to relocate to Albuquerque, New Mexico. Please Contact Us Frank@hollowspirits.com
  6. Spiced Rum....amount of each spice

    So we are looking at producing a spiced rum. If have a recipe of the spices for a five gallon batch. The question is though, do I have to scale the spices 1 for 1 up to a 200 gallon batch? So if I would use 1 vanilla bean...do I now need 40 beans? Or can you get away with smaller amounts and just steep longer? Gin basket or masceration? Thoughts?
  7. Spiced Rum

    I am wondering if I could get some advice on making spiced rum using maceration? I bought around 10 ingredients but have no idea where to start with blending them (amounts) or what proof I should be macerating at. I know some things like cinnamon and star anise can be overpowering quick and others take more time to steep. I was thinking of doing each one separately in their own mason jar and then blending the tinctures. Right now I am starting with a full bottle (750ml) of 80proof silver rum and eyeballing the ingredients. I just ordered a scale that does smaller weights since mine only goes down to 1 gram and I thought about making tea bags with small amounts so I could use less than 750ml bottle of rum. Any advice would be a great help! Thanks in advance
  8. Schizosaccharomyces pombe

    Anyone had any experience using Schizosaccharomyces pombe? Anyone know where to source it? I'm curious to try a few experiments!
  9. New Orleans Distiller Needed

    Lula Restaurant Distillery in New Orleans is seeking a full-time Distiller to oversee the production of our Vodka, Rum & Gin using Louisiana sugarcane. Our spirits are hand crafted, small-batch and 100% gluten free. They are produced using a copper CARL still exclusively manufactured in Eislingen, Germany, a leader in the still industry for the past 150 years. Job Overview: •Performs day-to-day operations of the distillery: Performs every aspect of production including the sourcing of raw materials, fermentation, distillation, maturation, blending, bottling and labeling •Oversees Ongoing Quality Improvement: Improving the quality of the spirits produced by the distillery is paramount; Must create a program which samples and records the quality of the product produced and works towards improving that quality •Maintains process logs: Each phase of the distillation process must be logged and detailed records should be kept to ensure the product meets quality guidelines •Maintains hygiene and food safety standards: Care must be taken throughout the distillation process to maintain the highest levels of hygiene and food safety •Maintains all production equipment and floor area: Includes maintaining/executing daily, monthly and quarterly cleaning schedules •Troubleshoot and resolve mechanical problems: Must be able to solve simple mechanical problems encountered in the spirit production process •Must be able to work any shift in a 24 hour schedule given production demands •Conduct Tours and attend special events as needed •Requires the ability to routinely and repeatedly lift up to 55 pounds and maneuver 170 pounds repeatedly Job Requirements: •Bachelor’s Degree preferred or relevant experience Lula Highlights: Privately owned micro-distillery and restaurant The first restaurant distillery in Louisiana and the southeast U.S. 200+ Seated Capacity Casual Atmosphere, Special Events Space & Outdoor Patio Seating Located along the Streetcar Line and the Uptown Mardi Gras parade route on St. Charles Avenue Competitive Pay, Benefits + Opportunities for Growth Email resumes to info@lulanola.com if interested.
  10. Distiller Needed - Indianapolis, IN

    Hotel Tango Artisan Distillery is expanding at a fast rate and we need your help!! If you are interested in joining a quickly growing company and are ready to handle the demands of the job, we want to talk to you! We are expanding into a brand new production facility, located in downtown Indianapolis, nestled in a historic downtown neighborhood. We're looking for the right person. Experience extremely preferred. Send resumes to Brian at brian@hoteltangowhiskey.com. Relocation not preferred, but for the right candidate, it is negotiable.
  11. Slow Sugar Wash

    After forever, we are finally in production! I have 2 batches of sugar wash 'shine' (basically Rum) started. One was started on 2/25 and one was started on 3/1. Batch #1 didn't take off correctly from the start. Lesson learned about nutrients and pH... After I amended it, it finally started to pick up a little bit but has been sluggish at best. Batch #2 I doubled in size, and also juiced up with nutrients AND a much better yeast starter. It's 3/7 now and neither one is done with their ferment, they're just over half way. Unfortunately we were really planning to open this weekend but these sluggish washes are taking their sweet old time. Some specs: Batch 1 - 200 lbs sugar 100 gallons water 72g of Lavlin EC-1118 to start 250g of DAP added to the wash prior to pitching. Starting SG = 1.09 The temp has been held steady around 80 degrees. We ended up putting circulating pumps in both batches to help keep them getting oxygen. #1 fizzled so on 2/28 I added 250g Red Star Dady and some calcium carbonate to correct the pH. It picked up from there and has been making ok progress but nothing special. Batch #2 I refined my recipe a bit 350 lbs sugar 170 gallons water (to make 200 gallon batch) 5 lbs yeast nutrient blend 500 g red star dady started on a DME/nutrient blend. Starting SG = 1.08 Batch #2 is already down to 1.03, where as batch #1 is at 1.04 as of today. They've dropped about .01 SG each day at a pretty steady rate. So the question is... is this a normal ferment rate? I feel like it should be going faster . I understand sugar washes can be tricky, but we're not quite ready to go all grain yet with our equipment. Unfortunately, I already broke my pH meter, and the replacement won't be here another day or two so I can't tell if they've crashed or not. THey were both around 4.8 the last time I was able to check. Should I expect them to make it to 1.0 without adding more nutrients? They're both still fizzing away like a lazy river (when the pump isn't on). I do live in NW PA, so the place is on the cool side, but we've kept heat on the fermenters. They've both been on pump cycles to keep things rolling which definitely seemed to help. I started with the Lavlin because I hoped it would perform better at the lower temps. I switched to the dady because I knew it would be a workhorse once I was in a pinch. And finally... how big of a no no would it be to just run the damn stuff if it gets down to 1.02 or so for this round. My brain is fried. Any insights would be welcome. Thanks!
  12. Rum fermentation got strange

    Everything was going normal as in the past two years of making rum and then BAM! Two days ago I noticed a couple of small dime size spots and today there is a full blown something going on??? Any ideas? Ty Dave
  13. 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.
  14. Seeking a Head Distiller with a Growing Spirits Company in the Mid-Atlantic. JOB DETAILS Responsible for the entire distilling and quality control process, therefore should be well versed in scheduling distilling and fermentation, aging and packaging operations. Job Responsibilities: Milling – corn, rye, barley, wheat and ensuring proper grind size for each recipe/from batch to batch. Mashing - maintaining consistency & implementing changes in controllable way Distilling – stripping and rectification. Must know how to run a column and a pot still Tasting – making cuts (quality analysis - appearance, smell, taste) Proofing – for record keeping, bottling and barreling Bottling - setup, fill level control, supervision and inventory or finished goods Blending - measuring ingredients and mixing. Blending more than one straight whiskey Record keeping – daily, weekly, monthly; inventory - packaged & raw materials; TTB Reporting Cleaning and sanitizing - all equipment. Avoid contaminates and unwanted bacteria Maintenance of the equipment Manage raw ingredients inventories, schedule deliveries, and forecast production needs. Manage and develop procedures for operations and quality control Manage and monitor all operational needs; materials and staffing. Manage productivity of operations Ensure consistent quality and taste profiles for each product Enjoy engaging with the public at events. Job Requirements: Entrepreneurial spirit. B.A. degree, preferably in chemistry or a related field 3-5 years’ experience as a qualified Master Distiller or Master Blender Experience in creating various spirits, including: rye whiskey, bourbon, rum and gin. Strong relationship management skills. Strong financial and analytical skills; keen business acumen. Proficient in Excel Strong mechanical background Familiar with fermentation (brewing background would be ideal) To easily apply, email resume to amanda@forcebrands.com
  15. 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.
  16. Double boiler system is always a preference for some customers who try to get some unique spirit. Contact me for more details if you are interested in it. Penny/sales manager Email: daey010@dayuwz.com Skype: pennyhe211 Facebook: pennyj2011@msn.cn Cell:+86-18966261388
  17. I am in search of small used rum or brandy barrels to age stouts. Prefer 15 gallon, but would take 5 gal - 30 gal. Thanks.
  18. We are an established profitable distillery FOR SALE in California. We have nine brands distributed in CA and NV, including 3 types of Whiskey, 3 types of Vodka, Gin, light Rum, and dark Rum. Included in the sale are all licensing, equipment, and inventory. We have been operating with significant yearly growth for seven years. Asking $500,000. Private message me for a detailed sales brochure. Thank you.
  19. Vatting and Bottle Shock

    Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  20. Oxidation of spirit add ins?

    Has anyone added juice or brewed coffee into their spirit as a natural flavoring? We are tossing some ideas to collaborate with local craft people, but my biggest concern is the oxidation of the additives. Does the alcohol basically suspend and preserve the juice/coffee/oil,sweet substance, or have you found there is quick degradation of quality?
  21. 220 Gallon Still

    New 220 Gallon Double Diamond Still in the crate ready to ship this still can be heated one of three ways steam, forced hot water or vegetable oil , direct fire 3/4 coil for heat source come's with fire great for more info call 603-842-0098 or email tallshipdistillery@gmail.com It takes about a year to get one built this still must go need the room this still has never been used never been taken out of the crate will give write up on how to heat with forced hot water or veg oil that in it's self is worth thousands I heat a 250 gallon still I built myself with forced hot water that I design the still and heat source you can have as little as $25,000 invested between the still and heat source $11,500 BRO Crates weight 1500lb shipping not included
  22. effluent TDS content

    I realize the industry standard is to flush the effluent down the drain - with exception to those that make biogas from it. Any other uses for it? Anyone know the nutrient content of rum effluent? I realize there will be massive differences between a blackstrap wash all the way to an agricole or panela wash. thanks, NAB
  23. I have a variety of used 10 gallon barrels manufactured by the Barrel Mill in Avon, MN. They are located at Great Northern Distilling in Plover, WI. Here's what I have: 15 - ten gallon Rye Whiskey Barrels. Aged for a year, still lots of life left in them. $90 ea 15 - ten gallon Bourbon Barrels. Aged for a year, still lots of life left in them. $90 ea 7 - ten gallon Rum Barrels. Ex Bourbon, used 1 additional time for Rum. Probably best for a finishing barrel given the two extractions. $70 ea Brian Cummins brian@gndwi.com 715-544-6551
  24. DAP and Molasses

    Hey everyone, I've been reading and browsing, and can't seem to find any definitive guide on DAP use. We have experimented, but each time it seems we add way too little DAP (maybe out of fear of killing the yeast with too much). Does anyone have a happy medium of DAP to add that seems to kick off fermentation? Be it a pound per x amount of gallons/liters/or brix With both our blackstrap molasses and raw sugar ferments we start off around 17-19 brix, and the ferments can take upwards of 11-15 days. Thanks for any help!
  25. Hello there. What we have here is a Figgins Reciprocating Still. 2000 Liter system capable of making 0.5 L of 160 proof Alcohol per minute. A lot of modifications from the original state. We added custom Stainless Steel heating elements. We also added mixers to keep the wort moving during heating up. I added two extra plates on top to make 190 proof for Vodka. The control panel is an excellent piece of hardware and essential for an electrical still like this. The still operates on 208v 3 phase. You'll need at least a 150 Amp supply. If you only have 100 amps ( like I did in the old days ) you can operate the still on one kettle. I have won two awards for the Single Malt made in this still. One from ADI and one from SIS. Its an excellent still and a decent size to get your DSP and distillery going. You get all you see in the pictures. All you will need to work this still is the power / water / and air for the mixers ( if your mash has suspended grain in it ). If your rum man...you probably wont need the mixers. We've switch to steam, and need the space for a bottling machine. It's a great still. It comes with all the stainless brackets etc..you see in the photos. $35,000. Located in Charlotte NC>
×