billowens

Bryan, Very few distillers use a hammer mill for barley as it make a very fine crack. (good for corn) Most artisan distillers use a roller mill at 32/1000 of inch. a fine crack is not necessary. bill owens ADI

Jeff, I'm working on how to proof and will post it on the website www.distilling.com soon Bill Owens

contact the factory and see who the rep is in the USA contact@glencairn.co.uk bill owens

Most people rinse, alcohol is a sanitizes the bottle. The first time anyone has asked this question bill owens send your address to bill@distilling.com

I have a the NGS list, so email me and I'll send it bill@distilling.com

ADI program announcement for the Michael Jackson Fund and Michael Jackson Internship: Michael Jackson was a writer, lecturer, thinker, and champion of beverage alcohol. The English-born Jackson almost single-handedly created the modern categorization of beer styles now used throughout the world, and his work in whiskey, including the seminal “World Guide to Whisky” (1988), was among the first to elevate discussion of distilled spirits to that level long associated with wine. His writing, lecturing, and public appearances over the course of three decades educated a worldwide consumer audience, and also proved hugely influential with a new generation of artisan producers. Among Mr. Jackson?s many awards was the “Master of the Quaich.” The Michael Jackson Education Fund was initially created by the New York Chapter of the American Institute of Wine & Food during the early 1990?s. Mr. Jackson himself participated in a number of guided tastings, all proceeds of which were donated to the fund. The Michael Jackson Education Fund is now managed by the AIWF Foundation and the ADI has partnered with the AIWF to build a fund to sponsor internships in all aspects distilled spirits manufacture. As this is the first announcement of the program we will briefly describe the competition for internships as well as our fundraising efforts to support these internships. The Michael Jackson Internship is intended to foster scholarship in all aspects of distilled spirits manufacture and marketing. Potential topics we consider appropriate include, but are not limited to, aspects of fruit and grain production, mash processes, fermentation, distillation, spirit aging, still production. While the fund is based in the United States, we consider the world of distillation to be international and as such, we seek both international applicants as well as international internship hosts. Applications for the Michael Jackson internship will be reviewed by a committee of distilled spirits professionals drawn from the spirits production, spirits sales and spirits writing communities. Depending on the availability of funds we anticipate funding at least one internship per year. The internship will be awarded at a special dinner in honor of the Michael Jackson Fund in conjunction with the annual ADI meeting. Complete application packages will consist of the following: I. A four, to a maximum of ten page, proposal that includes the following elements: a) Title page Statement of the prospective intern’s background. This might include both professional as well as nonprofessional material as considered appropriate by the applicant. c) Section describing the motivation for applying for the Internship as well as the prospective intern’s goals both within and post the Michael Jackson Internship. d) Detailed description of the proposed project and the reasons for choosing the host institution. The application will be judged on the soundness of the project as well as the appropriateness the host institution for the project. e) Detailed description of a final project. As a condition of the funding the successful applicant will present to the ADI a final project based in the fellowship. While this could be as simple as a talk at the annual meeting and a written document for the ADI newsletter it could be more detailed and we invite the applicants to use this as an opportunity to further knowledge in the broader distillation community. For instance we imagine additions to the ADI web site, elements for ADI short courses and multimedia contributions all to be well within the material we consider reasonable for a final project. II. Conflict of interest statement. This is to be a short statement addressing any preexisting relationship between the potential intern and the host distillery. While a preexisting relationship in no way disqualifies the potential intern, failure to disclose this, is grounds for disqualification. III. A letter of support from the prospective host institution acknowledging, at a minimum, that they have read the proposal and support both the intern as well the project. A section addressing the feasibility and appropriateness of the project to the workings of the host institute will also be considered a plus. The letter should also include a description of any support that the host will provide the intern. Support from the host will be considered as matching funds for the consideration of the award and will add positively to the application’s prospects. Host support might include, but is not limited to, a small stipend, funds supporting special ingredients, a special mash or fermentation or, housing. Note however, that matching funds while beneficial to the application, are not required. IV. Budget and Budget justification. At present, the fund will fund individual interns to a maximum of $2,500 however in exceptional cases this limit may be exceeded. Budget items that are considered reasonable for reimbursement include: Travel to and from the host site, accommodation and meals, tuition, and specialty supplies not normally used by the host institution. However, general production materials should be furnished by the host institution and thus, are not typically considered reasonable budgetary items. The budget justification is limited to 1 page maximum. Applications for the Internship can be sent to: Daniel Farber Chair of the Internship Committee Osocalis Distillery 5579 Old San Jose Rd. Soquel, CA, 95073 Furthermore, in order to support the Internship program, the ADI is looking for industry partners in fundraising for the Michael Jackson Fund. At present we are soliciting input from ADI members and the wider distilled spirits community to support the following three events in 2010. V. A award dinner at the annual meeting with all proceeds going to the MJF. In this regard we are looking for industry partners to help support the event as well as contributions to be used as part of the dinner. VI. An auction of hard to find and rare items to be held in concert with the awards dinner. Here again, as all the proceeds will go to the MJF, we hope that ADI members will dig deep, to donate to this auction to help fund the interns. VII. Finally, we are interested in receiving proposals from ADI members for events and hosted events in conjunction with the ADI to support the Michael Jackson Fund. This could be a short course, a special tasting or a special tour etc. However, we would like to see these be something special and something that people will pay to attend. For example, following the 2009 ADI annual meeting, Osocalis Distillery donated a one day hands on brandy production short course which included catered lunch and dinner, wine tasting and wines from the Santa Cruz Mountains appellation and a tasting following dinner of classic brandy styles with brandies from as far back as 1929. We hope others will follow this lead and propose other events in support of the events Michael Jackson Fund. Please submit all proposals for support of the Michael Jackson Fund to: Daniel Farber Chair of the Michael Jackson Internship Committee Osocalis Distillery 5579 Old San Jose Rd. Soquel, CA, 95073

New start-up Distillery is looking for creative, energetic, team building leader, located in Southeast Missouri. Applicant must have a minimum of 3 years of experience or have a qualified degree in Distilling. Products to be produced using a Carl Christian pot still with a filling capacity of 119 gallons with 2 side columns, one 21 plates and the other with 5 plates. Applicant has rare experience to be involved with a diverse established manufacture of beer and wine with state of the art equipment and facilities. Position includes competitive salary, health insurance and possibility of local housing. All applicants may send resume to bsiddle@crownvalleywinery.com

Call me about building a still. Bill Owens. 510-886-7418

Still for sale Bill I would like to warn everyone that the equipment from Sarticious Spirits distillery has a Lien from the California Secretary of State. The equipment was removed 6/19/2009 and maybe for sale. Anyone who is approched with equipment to purchase is to contact the Santa Cruz Sheriff @ 831 454-2170 Colleen. Equipment for sale: Jacob Carl production still 500lts, Jacob Carl recipe still 20lts, 10 ton Chiller, Parker 9hp boiler, 10hp compressor SS coffin tank 400gl., SS proff Tank 600gl, 3 500gl SS Tanks, 3 sets transfer hose, Litz bottling Line 16 head. Regards, Mark Karakas

I have distiller spreadsheets on distilling.com Call me and I'll give you the password. bill owens 510-886-7418

Rusty, A traveling distiller is needed!! Bill Owens

If, you find a source for bulk whiskey let me know. I'll them in the ADI Directory. Bill Owens

Gabriel, e-mail me your mailing address to i can send you the 2009 distilling directory It will be out in a few week. Bill@distilling.com

Craft Whiskey Distilling Bill Owens / American Distilling Institute,<br> Paper edition $65.00<br> http://www.blurb.com/bookstore/detail/5264..._content=526429 <br> Practical and prescient, those are the two words that come to mind in describing Bill Owen’s new book Craft Whiskey Distilling, published by the American Distilling Institute. Just like his book, How to Build a Small Brewery, Draft Beer in Ten Days, self-published almost thirty years ago, the author seems to anticipate the real-world questions, concerns and confusions of want-to-be craft distillers, most of whom having cut their teeth as home or craft brewers, desire to venture forth into the production of vodka, gin, whiskey, rum, etc. Distilling principles, styles, procedures, equipment, economics, licensing and even a three-year payback scheme called a “Down and Dirty Business Plan” are generously supported by resource lists, websites and recommended reading making this book the best single-stop shopping resource for all those interested in learning more about or diving into Craft Whiskey Distilling. The legendary craft brewing pioneer and father of pumpkin ale has again ‘lain across the wire’ for the rest of us to climb over into the spirits world.<br> Review of Craft Whiskey Distilling by Dave Thomas beersleuth@earthlink.net

i go to martinique several times a year and know most of the distillers there pleasa contact me for more info dg@distilling.com 510.393.2216

go to www.distilling.com and click distillers and look up New York Bill@distilling.com

Where is Bare Distillery? I will put you in the directory. Do you have a DSP? Bill Owens /American Distilling Institute bill@distilling.com

PAUL, I couple of companies are working of inexpensive stripping still. Im sure when they are up and running you will see it announced on the forum. Double Distilling produces a better product. My book talks about this. Fast 150+ runs strip out flavor. bill@distilling.com

Im going to offer it as a paper back for $65. Bill

Send your name, address website etc. So I can list you in the distilling directory bill owen bill@distilling.com

The Craft of Whiskey Distilling by Bill Owens, American Distilling Institute "A barrel a week is all we ask" A year in the making, The Craft of Whiskey Distilling book is designed for the start-up distiller. The book contains step-by-step instructions on using an artisan still to produce a barrel of whiskey a week. Most important, it has a spreadsheet that will help the reader develop a business plan to build a distillery and to get a distiller's license (DSP). The book also includes an index of websites and recommended reading. It also contains government mandatory labeling rules or CFRs that define some 34 different whiskey recipes. At the end, there's a quiz to prove you really read the book. bill@distilling.com Only available for Purchase online http://www.blurb.com/bookstore/detail/486093? <a href="http://www.blurb.com/bookstore/detail/486093?">http://www.blurb.com/bookstore/detail/486093?</a><br>==================<br><br>

I would like to create log book for everyone to use. (for the distilling.com website) I have a brewer's log. Let's see who helps out bill owens

Great - Bill Owens - ADI Now for a re-design making the forum more user friendly.

ADI CRAFT WHISKEY DISTILLING CLASS(Hands on) Nov 30th-Dec. 5th 2008 Location: Stillwater Spirits, 622 Second Street Petaluma, CA Tuition: $3,000 Contact: bill@distlling.com or call 510-886-7418 Transportation from local motels will be provided. We will also provide lunches, whiskey tasting and two dinners. Course Schedule: Sunday: November 30th 6 pm Evening reception, whiskey tasting and dinner at Stillwater Spirits. 7 pm Begin fermentation of 70 gallon DME (Dryed Malt Extract) wash that will be fermented in five days. ( Friday) Monday: December 1st 9 am Attorney Lynn Carmichael discusses how to acquire and protect distilling licenses. 11 am Cahill Winery tour and lunch. Wine/brandy talk by David Mahaffey. 3 pm Return to Stillwater. Demonstration of brandy distillation, wine from Cahill winery. 5 pm Whiskey tasting. Tuesday: December 2nd 9 am Introduction to pot whiskey distillation. 11 am Moylan's Brewery & Restaurant tour and lunch. 4 pm Distilling demonstration by Don Payne , Stillwater Spirits owner/distiller 5 pm Whiskey vs. Scotch tasting. Wednesday: December 3rd 9 am Don Payne, makes a 400-gallon wash stripping run. Introduction to the disitlling process by Michale Delevnate. 11 am Students make spirits run on a five plate Jacob Carol column still, Each will learning how-to run the still, making head and tail cuts. 3 pm Discussion of flavor and barrels. Thursday: December 4th 9 am Writing a business plan. 11 am Students continue making spirit runs. 5 pm Vodka, gin and absinth tasting Friday: December 5 9 am Distill the 50 gallons of moonshine wash from Monday's run. 12 pm Distilling certificate awards and lunch. 2 pm Concluding presentations.