bluefish_dist

You probably can't get over 190 to legally be vodka.  Those last few proof are hard to get.  From a respected still builder you need 15 plates or equivalent plates to hit 191.   I did testing of my own and I think that is a pretty good number   

1" bypass for a 10" column is way too small.  Vapor speed will be super high.  Try running it slower and I bet it will work better.  

For comparison I run 3 plates with 6" plates which has 530 1.7 mm holes at 12000w and can be under 160 if I run reflux low enough.  I usually run 2 plates to be about 140 proof.   

I have seen something similar.  Happens a few days after an all grain fermentation if it's not run right away.  Doesn't appear on other fermentation even in the fermenter.  Doesn't seem to cause issues.  The way to not get it is to run right away.  

12 hours ago, jbdavenport1 said:

Folks, 

Need feedback on my cooling water set up.  Due to cost,  I want to use a water reservoir for cooling the distillate. On a 250 gallon still with a deplegmator, would a 500 gallon tank of water with a radiator and fan work well? Or...what size water tank would you recommend?

Anyone doing same?

 

Thanks in advance.

I run a 120 gal still with 550 gal of cooling water.  I can do a run every other day in winter, summer every 3 days.  Looking at adding cooling either a radiator/fan or chiller to be able to do more runs per week.  I would expect that 250 gal still would either need more reservoir volume or external cooling  

I have recently been having the same thoughts.  I was looking at what I had left after a vodka run.  It's quite a bit, but the still and the cuts both say there is nothing good left.  On a spirit run from low wines, I find I end with about 1.5% abv.  Vodka is higher, but I don't remember the exact number.  

Since I run a VM the takeoff rate is really slow at that point and I could be adding hours to get another 1/2 to 1 gallon of alcohol.  Not worth the time or the money.  I usually shut off when it drops to a little less than 1/2 gallon per hour.  It will slow down even more from that point on.  It will run 2.5 gal/hr or more with a fresh charge.  

Run 30 proof gallons of low wines or if it can do straight from wash, 110 gallons of 10% wash as input.  Electric.  Just looking for a budget number.  Can pm if you prefer. 

What would be an estimated cost of a continuous vodka column that would fit in a 12' tall space and could run 30 proof gallons in an 8 hr shift?   Not ready to spring for one yet, but that will be the next upgrade.  

Right now I don't plan on lowering prices.  If/when it becomes permanent, I would consider a reduction, but not with a 2 year window.  Too hard to raise prices.   

I am a little surprised how high they set the limit for the lower tax.  100,000 proof gallons is not really craft IMHO.  Probably could have been half or 1/3 that volume.    Just over $1,000,000 per year tax savings for the big guys.  

I have had good luck with stanpac ink.  Good quality and customer service.  

As I understand the bar code industry, you used to do a single purchase of codes.  Companies did this and are now reselling them.  Now the industry has changed to a subscription model since the sell once model has no long term cash flow.  If you buy from gs1 now you have to pay a yearly fee to keep the codes active.  While more expensive you get your own codes and the data for the code is in the gs1 database. 

on my column I can run anywhere from 125 to 185 proof depending on heat input, reflux rate, and #of plates.   If I want less proof, then more heat, less reflux and fewer plates.  Higher proof, less heat, more plates, or more reflux.  I only do single runs, so I can't say what it would do if run as strip, then finish run, but I would expect it to run similarly.  

Both the FD and regional building are on board with retail packed product not counting toward the maq.  We did have a few distilleries that were taking the barrel exemption too far and the FD and RBD cracked down on that.   Since we have quite a few distilleries in town the FD is aware of the regulations and how they apply.  In fact they are updating them to try and make it more clear what is required.  

If you need a pe to help out I would look to Scott Moore at Dalkita. He specializes in distilleries and knows the codes very well.  

Bottled spirits if below a certain size are exempt from both fire and building code qty.  barrels are exempt from some fire code requirements, but still count towards your maq for building code.  This causes some confusion as the exemption is only in one code not both.  So you can't store unlimited quantities of barrels inside in a F1.  

Ibc totes are not exempt and will cause you to exceed the maq even with sprinklers (240g). So you will have to have an H rated area to store the totes.   I know one of the local gin guys breaks down totes when they arrive to keep below the maq.  

Seperate control areas may be to deal with the maq.  You can have up to 4 control areas in a building which can help in meeting the maq requirements.  

From having the idea until opening the tasting room was less than 2 years.  21 months from signing a lease until opening, 16 months from signing lease until turning the still on to make alcohol.  

At the whiskey summit this weekend, someone really summed up what a distributer does: they take orders, warehouse product, and deliver product.  Salesmen or brand ambassadors are the ones who really do the work to drive the sales.  The best way is to have your own brand ambassador and let the distributer handle the delivery.  

My understanding is that about 1 cfm per sq ft will keep most areas below the 1/4 or 1/2 lel, don't remember exactly which it is.  With that level of ventilation the area is not classified.   I know Dalkita can provide the engineering for such a system.  

Just order direct from lallemand.  They are easy to deal with and have quick shipping. 

We only have 12' and it makes a vodka column a challenge.  

For us, making ice also requires a restaurant license as our local health department considers ice food.  At that point it has to be commercial grade as consumer grade equipment is not allowed. 

From what I have read, you can play radio or tv in a restaurant or bar that is less than 3750 sq ft or fewer than 6 speakers.   https://ucomm.wsu.edu/music-copyright/#8. Now with Internet there are lots of great radio stations.  We use kuvo out of Denver. 

4 hours ago, Lenny Gotter said:

There are all kinds of little costs that eat up your profit.  I had someone from the Dept of Agriculture stroll in my distillery one day, the end result was that I needed to have a license from them, even though we didn't produce a food product, and I would never see them again.  The license is $380 a year and they do not prorate, so I have to pay $380 in March and $380 again in June.  Sure that's only $380 a year but the little things add up.

Play music in your tasting room? Someone from BMI or the other artist rep companies will eventually come in a demand a license.  Luckily thru DMX you can license for all three agencies for $25 a month, instead of the $25 per license per company that they will try to stick you with.  The list goes on and on.

If you have a small enough tasting room you can play a radio station.  I don't remember the size limit off hand, but a quick search should give you an answer.  

Changing occupancy does open you up for a lot of changes to your space.  We had to lower a sink 1/4" to meet Ada, had to add exit lighting even though the front of the tasting room is glass, had to lower all the fire extinguishers for Ada.  Oh, if the occupancy is more than 15 people you need two bathrooms.  We were also requested to document the whole building as the building department didn't have any plans for the internal buildout. To do it again I would get occupancy first so you can bail if the surprises are too much $$. 

The misconception is that the ttb doesn't want to give out permits.  They want distillers as we pay taxes which pays for the ttb.  Unless you are a criminal, can't explain how to make alcohol while following the rules,  or can't prove where you are getting your money, they will probably give you a permit.   You want to have everything in place then apply since the dsp is really one of the easier steps to get open.  It's far harder to get local approval than get the actual dsp. 

Build out cost and the time required to get approval.  We did only minor changes to our space and it took 10 months from first submission until occupancy.  We also had to do a lot engineering as our building had fallen through the cracks, which cost a lot more than expected. 

The whole DSP and state license process was far easier than expected.  

http://www.paulsonsupply.com/

We do pay pallet charges and occasionally a fuel surcharge.  The fuel charges has decreased now that fuel is cheap again.