bluestar

Yes. Consult with enzyme vendors on best application of enzymes (quantity, temps, etc.).

What are you replacing it with?

We are happy with the Letina tanks for storage of either low wines or spirit. Used the closed, not variable, units. No problem with our shipments from St. Pats. Only thing we did was replace the plastic fill gauge with a glass one from McMasters.

Uh, did you look on the ADI website, it is right there. http://distilling.com/events/2014-spirits-conference-vendor-expo/ Seattle this year.

This looks like a direct-fired still (elements in the wash)? Or bain marie? Does it include power controls? Column packing? etc. More info might help getting responses.

Sure, me too. Looking for 150 gallon charge stripping, no plates.

We used them as well.

Depends on the geometry. We have a pot still, and with a dephlegmator and going in with our grain mash of about 10% abv, we can come out at sufficient strength for whiskey. But we don't, we use it for low wines, because the quality of the product needs further distillation to get the separation we want on the congeners. I think fldme is correct that a well designed industrial continuous still can produce a greater degree of separation on congeners with a lower output proof than one would expect doing a double distillation on a pot still. Sort of. I have never tried, but I guess you could dilute the low wines all the way back to 10% and run again to get a lower proof output with good separation on the congeners? But I still feel like we are comparing apples to oranges: you don't get the same whiskey, and there is value in having different methods for production to give different products. JMO.

I will also note we have seen similar kinds of messages when going to the ancillary pages, like the profile pages, on occasion. In addition, the profile pages, when the do load, have a bunch of gobblety gook at the header.

Cook hotter. Or grind to flour. Or add acid. You need to break the cell walls.

So far, we COLA everything.

Yes, we do a split business. Although eventually some of the items that we only intended to sell in the distillery retail shop we ended up giving to our distributor because they really wanted it. Sometimes it is not worth it, because sales in nearby retail locations can easily cannibalize our distillery retail sales. So now, we have told our distributor for the very limited items, where our margin and production is small, we will provide a limited quantity to them, but not at the full wholesale discount rate, maybe half that. That way, they can get it in small quantity to the special restaurant or small retail shop where price is not an objective given the exclusivity, but it is not possible to do wider retail distribution. What we would like to see in our state is limited quantity retail-to-retail sales allowed: that is, a retailer could at least purchase the product from the distillery shop at retail for resale, at least for on-premise consumption.

Synthetic. For spirits, the customer will open and reopen the bottle, and will store it standing up for extended periods of time. A natural cork would have the tendency to dry out and them crumble or break on repeated openings, as a result. Yeah, they look nice, and I still sometimes like to have them in my wines, but it really pisses me off when one breaks or detaches from the cap.

Natbouman, if you have the still already, then I would do a direct comparison run each way, because the result might well be dependent on the type of still you use. If you don't have the still, maybe you can arrange demos on appropriate stills with vendors or other distilleries.

I get a couple of these NIST calibrated in the range we must proof for TTB. That meets requirements and provides an internal reference for internal calibration. Then I buy others for working spares and coverage in other ranges during manufacture. The NIST calibrated ones so far have shown no deviation from the factory calibration, within allowable error. I have had one unit fail, the glass at the base was crazed, perhaps when we received it, and therefore it had some seepage and change in calibration. We tried to get this unit replaced as defective from Cole Parmer, but they have been non-responsive.

Depends on how much, kind of malt. We add 7 lbs rye malt, 6 lbs barley malt, 2 lbs distiller malt. But we also add some HTE.

Second the motion

No ideal. We put 100 lbs with about 50 gal.

At the low end of the range, Veronica Foods for Europa style 50L SS fustis (seamless). Best price I have found. Tell Leah Bradley <maindesk@evoliveoil.com> we sent you.

Uh, they are not registered yet, and they shouldn't be, because they are my trademark, I protect them, and I have not registered them. Are you still confusing trademark with registration? Again, when you see the "TM" next to a mark, it is a trademark someone is using and presumably will protect if challenged. If you see an ® it is registered and accepted with the USPTO, and presumably will protect if challenged. The two registrations referred to in the earlier posts by me were for other marks. In the end, one was challenged by someone holding the same mark in a different field, and I abandoned it; the other was rejected on initial review by USPTO officer, and although I think I could have gotten it on appeal, I later found a similar enough use of the same name by an inferior producer, that I abandoned it because I wouldn't want to be confused with them. In both cases, the reason I registered was because I wanted to use the names and I was concerned that they might not be protectable. And, having time until the product was going to be out, I went through the registration process. A very typical way to do things is to use and protect the mark BEFORE registering it. And then you are in a better position to register it after such use.

Again, lets make sure we are using the same vocabulary. You said beer and mash are the same to you. I am 60 gallons mash, which has about 115 pounds of grain and flour and whatever water needed to bring to 60 gallons (about 45 gallons or so). We are in the 10-12% alcohol range when we are done fermenting. I notice that some of your contributions make a lot of assumptions about the production that might be typical for your experience, but are different than what many of the other small craft distilleries may be doing.

Pictures are pretty, but more useful is specs and price, as an example of what can be done. You know, an anecdotal story.

Depends what proof, of course. Generally, if over 40% ABV, you should be fine, especially in sealed stainless. Not that resting long periods might not change things, just that it shouldn't be a negative.

60