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  1. Most folks out there making great whiskey reach a point fast where they realize their distillery is not making enough whiskey to meet future anticipated demand. The vast majority of us have all started on batch or pot stills, which are difficult to grow production with as demand increases. Any folks out there considering adding a single pass continuous column to their operation? If your distillery and whiskey sales are growing is a continuous still and option you have considered?
  2. Californias law changed not too long ago to allow you to pour more than 1.5oz but there are some stipulations on it that requires your to be distilling the product your self. Check with your state guild or the San Diego guild, to get some guidance and what your allowed to do
  3. rinse your bottles with spirit before filling. This should remove any residue from manufacture
  4. Looking to start a Craft Distillery and Speakeasy in the midwest.  Please send your info to charlie@88mgmt.com.  

  5. Mr_Whiskey

    Fruit flavoured Gin

    @Ant Care must be given to stabilize fruit color. The shade of lovely pink from the strawberry will likely degrade to an ugly shade of yellowish brown rather quickly
  6. Congrats on the step forward Van! Onward and upward
  7. The commercial Ice maker had cost a hair over 2000 and was money well spent as we never ran out of ice on even the busiest day. It cranked out about 300 pounds a day. It was supposed to be able to make more, but thats only if it is in a cold room with cold incoming water
  8. for batches that small a paint or drywall mud mixer chucked up in a drill can provide adequate aeration, if you mix near the surface of your mash for a few minutes.
  9. Monitoring the affluent leaving the bottom is achieved via temperature probes. If the temp several trays above the bottom is 212 and the bottom of the column is at 215 degrees this information would confirm that nearly all alcohol has been extracted from the beer.
  10. Head Distiller with 3 years of distillery management experience looking for work in Western United States. Extensive experience with build out, set up and operation of pot stills and a continuous column still. Extensive mash bill formulation and recipe formulation in the production of whiskey, vodka, gin and rum. Please send me a message Ill forward you my resume.
  11. @SkaalvennWhat kind of auto labeller did you get?
  12. what kind of still are you using? Pot? Column? Reflux or not? What is the abv of your wash? There are a few factors missing here to even make a estimate
  13. rthsfd we walk on tours through our production process and along the way try to make the tour an engaging conversation. asking the the tour group questions " what is the most important ingrediant in whiskey?" What makes a whiskey a bourbon? Whats the difference between vodka and bourbon? Asking your groups these kinds of questions sparks conversation and increases group engagement. Typically these discussions lead to a more engaging experience for the group. On the other hand if it is a group of people who have spent the day wine (no longer sober) tasting we bring them in get a picture of the group with the still and whiskey barrels then send them back to the tasting room
  14. There are many factors that will determine the speed of your bottling line. How many steps in your bottling process? empty your bottles from boxes, rinse, fill, cork, label, shrink or sticker over closure, rebox. palletize? How many hands will be working the bottling line? How many spouts on your bottle filler? Do you need to apply labels to your bottles? On our bottling line with two people working it we can fill 80 bottles in an hour If we bring in temps to help work the bottling line we can fill 600 bottles an hour
  15. Denver congrats on getting your DSP. Our fermentation tanks have 2" lines and we use milled grain, not flour (grain in fermentation). Never had an issue with clogging but we do have to stir the beer really good to get it to pump out. If you are doing grain in there is no need for a conical fermentor as you will be distilling everything including the yeast. I could easily see a 1" clogging up but I do not have any personal experience to prove it
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