jbdavenport1

JUST AN FYI!!! WE GOT OUR DSP #!!!! (And yes I am yelling).

Looking for a recommendation for an insurance company that knows what their doing with small distilleries. Our local folks are at a loss. We cant even get a quote on loss of product should a fire or other loss happen.

Any guidance would be appreciated!

We are looking for a POS system for our distillery including a tasting room. We are considering Clover, Shopkeepers and Square. Would welcome ADI input.

Which is the overall least expensive (swipe charges, system, etc.). 

I would recommend Paul highly

What if you drilled a ton of holes in a plastic 55 gallon barrel. Put that barrel inside and old IBC tote with the top cutoff.  Pump your spent mash into barrel. And then Agitate. Water exits into IBC tote and you simply drain the water away?????

70 days. Just got our DSP last week!!!!!!!!!!!!!

Now we get to go deal with the state of Virginia.

these guys may be able to help.

If you get an answer to this, could you share? I asked the same elsewhere and haven't had a reply.  I'll forward on as well if I do get a reply.

Thanks in advance.

Call Paul at Affordable Distilling Equipment. They are terrific to work with.  He's 'SouthernHighlander' just above this post.

message me. We found a designer that works for a major firm out of NYC that does freelance work as well. He was a FRACTION of what these design firms cost.

Is there anything in the jacket or in the finish of the interior wall of the jacket that would repent us using that hot water for future mash-ins?

All of these companies sell the 'certification services' in addition to the thermometers and hydrometers. Do you have to buy the certification services?  They're several hundred dollars just for that service.

Does anyone send their high solids spirits out to a lab for 'proof observation by evaporation' for proofing? If so, looking for lab recommendations and cost.

Thanks in advance.

On 2/9/2018 at 1:00 AM, Southernhighlander said:

With water we just set the temp control at 220F and let her roll.  Of course low pressure steam is always better so if a customer has the budget, we always suggest that they buy one of our low pressure steam boilers.  Also we have more than 100 baines marie stills running oil in distilleries.  Some of these are as large as 1200 liters running 66kW.  I think we have one electric 2000 liter Baine Marie running oil with over 110,000 watts of power.  You can run jacket oil temps of up to 350 F in our newest bain marie oil stills.  Of course our new vacuum stills change everything.  They make hot water heat a viable solution were you can run water jacket temps at 190F and distill like hell.

 

 

Paul:

Does running our bain maries on oil vs. water make a material difference in electricity use?

This video is exactly what I was thinking of...but couldn't find the video. Thank you. So if I use a larger water tank (500 to 1000 gallons) and the radiator, I should be able to get through full runs without worry of water getting too hot...in theory.

I don't quite know where this question would fit so I'll try here.

Our county just pulled the rug out from under us and has essentially said we can only have 30 gallons in any given control site. They have asked for an 'operational protocol' describing the process and handling of all material from mashing in to final bottling. 

Has anyone had to do such a thing? If so, would you be willing to share it. Looking to steal from better minds. 

Thank you in advance

John

I don't quite know where this question would fit so I'll try here.

Our county just pulled the rug out from under us and has essentially said we can only have 30 gallons in any given control site. They have asked for an 'operational protocol' describing the process and handling of all material from mashing in to final bottling. 

Has anyone had to do such a thing? If so, would you be willing to share it. Looking to steal from better minds. 

Thank you in advance

John

I don't quite know where this question would fit so I'll try here.

Our county just pulled the rug out from under us and has essentially said we can only have 30 gallons in any given control site. They have asked for an 'operational protocol' describing the process and handling of all material from mashing in to final bottling. 

Has anyone had to do such a thing? If so, would you be willing to share it. Looking to steal from better minds. 

Thank you in advance

John

I am wondering if I took a 55 gallon plastic barrel barrel and drill a ton of small holes in it...would this work to drain the water off spent grain?

Hudson Bay.....I didn’t ask what your most costly investment was?//??

Okay here’s one for the peanut gallery. 

We are still acquiring our equipment and my question is:

what has been the biggest waste of money for a piece of equipment...namely because it was useless. 

Concersely, what is the most valuable piece of that you may not have initially planned to buy or didn’t realize how useful it would be. 

Thanks in advance. 

Any suggestions on a real ‘flavor house’ ?

How many to a case for the 750mL?

Thanks for all the feedback.I came across a video of a distillery that uses a simple car radiator with a fan attached to cool their water. They say their results are that they can get the water to stay around the ambient temperature for two runs a day. Of course, now that I want to share the video with you guys, I can't find it. But will keep looking.

Anyone used Liquor Quik essences for some of the more esoteric flavorings?  Just curious as to their taste and quality once you scale up.

Thanks in advance.