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Found 10 results

  1. I am working on a recipe and I am looking for sources for grape juice either frozen, concentrated, or fresh, grape must, and even pomace (cake) would be considered. I only need them in 5 gallon (or about 50lbs) at a time at the moment. Thanks Scott
  2. We are having a problem which has left me scratching my head a bit. The fores, heads, and early parts of the heart are coming over with a pale greenish/yellow tint. It starts most intense at the heads and generally lessens as the run goes on. It looks different than the copper contamination I've seen from other stills, there isn't any blueish and shades more towards yellow. We've done 6 distillations of wine and it has happened the same way each time. We are distilling a 14% abv red wine made from Syrah, the wine has no added SO2 and doesn't present as flawed (no obvious VA,brett, infections). Wine pH is ~3.8 We are running a 4 plate Kothe still; it has a copper boiler, stainless column with copper plates and dephleg, and a stainless steel condenser. The lyne arm to condenser is stainless and has an upward J, so liquid generally drains back to dephleg and not condenser. It is heated very slowly via bain marie and no wine generally boils/foams into the plates. We generally distill brandy in a single pass, using the plates and dephleg with a heads cut from 182 to 175, adjust dephleg down and a hearts cut 165-145. The still is cleaned with 80C water after every distillation and receives a citric acid rinse generally when we switch between products or the copper is looking tired. We've distilled probably 300+ runs of wine on this still without encountering this. I've tried degassing the wine to remove co2, which didn't change anything. I gave the still a through cleaning & citric acid treatment, as well as dissembling the lyne arm to look for corrosion or debris but it looked clean. Adding baking soda to the diluted greenish fraction doesn't alter the color, but after a period of time it appears some of the green drops out and the fraction is clearer when decanted. Today I am going to redistill the greenish portion as well as try filtering it through a .25 micron filter to see what happens but I would appreciate some theories on what's going on.
  3. Septic System

    I am making brandy and am concerned about the disposal of the spent wine product. Will putting it in a septic tank have side effects to the operation of the septic system?
  4. Hello Friends, This is Krish Anderson, BTN Community Manager from Beverage Trade Network. I wanted to introduce myself and our company Beverage Trade Network (BTN). We are a leading B2B platform connecting the beverage industry and we also produce the world’s biggest resource of educational articles on sales and distribution helping wineries, breweries and distilleries to grow. Here is the link for our educational section: http://beveragetradenetwork.com/en/btn-academy/articles/ Also, BTN is hosting and organizing two grand trade shows USA Trade Tasting (USATT) at New York and International Bulk Wine & Spirits Show (IBWSS) at San Francisco. I am new to this forum. And hope it would be fun to be over here & learn more, also please feel free to ask me anything related to Alcoholic Beverage business, distribution tips, US wine market, Sales & distribution of wine, beer & spirits. Would be more than happy to help. Cheers!
  5. I have 2 Napa Demptos Cooperage once used Red Wine Barrels. They were used to make Honig Vineyards Cab. Was going to use these to finish Whiskey for a client but the project fell through. Asking $300 each. Please email Dave for pictures or questions at dave@watersheddistillery.com Thanks
  6. I can only seem to find info about transported tax paid and non-tax paid spirits, but nothing about transporting something like wine, cider, or beer into a distillery. For transporting the spirits, I know there is the TTB form - http://www.ttb.gov/forms/f510016.pdf - as well as a need to pay tax on the spirits. For transporting various wash materials that contain alcohol, are there any hoops to jump? Cheers, hon
  7. Hello! We have just received 150 110 liter Australian cabernet sauvignon barrels fresh from the Barroso valley. Current price is $130 per cask. Discounts for volume orders. Please visit our website and contact for a formal quote. http://speysidecooperageky.com/ We have fresh bourbon barrels on a daily basis from the local distilleries and have no minimum orders. Racks as well and a few other specialty casks. 502-543-3101 Ask for Tina or Aaron
  8. Greetings Everyone! My company supplies wine and spirits PET bottles and are based out of Redlands, CA. We specialize in custom bottle design, and I have attached some samples of a few of the stock items that I can offer. If you would like to see a full catalog or any information about what my company can offer you please reply to this or email me at nickm@superiorpackagingsolutions.com. All items are FOB Redlands, CA.
  9. Oloroso Sherry Casks

    I have just received a shipment from Spain of Oloroso Sherry casks of three different sizes, 64 liter, 125 liter and 225, supply is limited and sales will be on a first come first serve basis. These casks are of excellent quality, finished and sanded by the manufacture, and are a once used Oloroso. Please contact us at Speyside Cooperage Kentucky Inc. for priceing http://speysidecooperageky.com/, speysidecooperage@windstream.net
  10. SS Tanks

    I am curious as to where most people are purchasing their SS Tanks. I am looking to purchase some tanks, I would like some open top and closed tanks along with some tanks that have jackets for heating and cooling, any suggestions on where to purchase would be great.