Lorenzo

Hey Mead, No the whiskey is being sold in poly totes, I still suspect additive and no disclosure, I contacted the seller but of course no response, not buying it to say the least. Thanks for your question...Lorenzo

Tailwinds, Have you sold the Still and the other equipment, no post to the contrary. Thanks.........

Hey Silk City So is the 1000 gal chiller excessive for our proposed application ? This capacity came via Carrier Commercial Chillers. Fermenters are 500 gallon, square tanks with 2 cooling jackets probably only two active ferments going on at any give time. Any suggestions. .

CaptnKB Thouhgt about using it in process just haven’t implemented a plan yet, wouldnt I need two tanks ? Glycol wasn’t suggested by the mechanical guys I bought the chiller from have been considering how to add it to system what temp are U maintaining for fermentation? L

Hi Everyone, Well as I'm new to Fermentation and the distillery business in general, I have found great information on this Forum and in communicating with some of you followers in the past. Here are my question(s) I'm designing the chiller process for my fermenters, will I need the temperature to remain constant +/- a degree or two or would the process be harmed if I have a +/-10 degree fluctuation between that range.? I'm located in Florida so far the measurable ambient temp inside the distillery process area with out the exhaust fans son has been about 83 degrees July/August. My chiller manufacture recommended that a total chilled water system volume of 900-1000 gallons to keep the chiller from short cycling, my idea is to maintain the chilled water temperature in the tank by constantly recirculating the water, and then have a separate pump(s) that would draw off the water and send it to the fermenters cooling jackets, If I have a larger temperature control band in the vessels we could just cycle the pump(s) on and off and allow the temperature in the tanks to fluctuate +/- 5 degrees above and below the temp set point. If I need tighter control the secondary pump that serves the fermenters would need to run continuously and we would control the flow of cooling jacket with three way valves to maintain a much tighter tolerance. Comments on my system ? What have many of you found to be the most efficient way ? THANKS Lorenzo

The nosing and flavor of the sample are right up there with a bourbon that is at least four years old, it may have been blended with something older,, with a different barrel char as Blustar mentioned, or the aging protocol may have had an effect, I have asked the broker for an analysis sheet, to have as a base line I’m sending the sample off for a look at the Furfurl to 5-HMF as Silk had mentioned. Thanks to everyone for the responses. Lor

Hi Everyone, Recently received samples of aged more than four years Bourbon, sample sent tested out to be 115 proof, color is rich, when comparing color to other whiskey's that have more age, we noticed the color is not only much darker, but after dumping the sampling beaker, i noticed a coating on the glass of the sample received, yet no residue from the other whiskeys after those samples were dumped. I'm now suspect of the aged more that four sample, thinking maybe caramel color or ? I do not have any elaborate testing equipment, I suppose I could send a sample off to a lab, anyone care to comment on what the the light colored residue might be , or suggest a lab that could break the composition down for me? One better according to the TTB wouldn't the distiller or broker be required to state if the color was altered by any percentage of caramel color etc? Thanks , Lorenzo

Hi K, what do you have left we are interested.....thanks

Hi everyone, Well I’m installing lighting in the distillery , on our approved plans we show Class 1 Division 2 ceiling mounted LED fixtures, in all areas, we have an open truss ceiling 14’ above finish floor, explosion proof exhaust fans recepticles etc. Local fire inspector now indicated that the ceiling fixtures will not be approved ! And that the NFPA codes strictly prohibit the C 1 D 2 fixtures. We have tried to reach our engineer of record gone on vaction! And of course know one else will comment within his company. Can anyone shed some light on this for me, what type of lighting do you have in the distillation area, barrel storage etc. are they in fact C 1 D 1 ? as always Thnaks for your comments. Lor

bluestar, like yourself I have researched and talked to one of the big Still producers control sources, at this point it doesn’t seem like they are interested in the simple controls i’m Interested in. In fact I was so sure after meeting and discussing controls at the Portland conference With those same suppliers that I would be able to have a reasonably priced basic control system that would let me control temperatures, coolant, agitators ,steam etc.no such luck ! Not interested in the robot automated controls, as I want to be a hands on Distiller. On the other hand I have reached out to others on this forum, who seem to share the same needs, hopefully I will find a solution or figure out how to build a system myself. lorenzo

Sailorman, How many to the pallet, are they in boxes? Will you sell a few pallets or looking to move all 9.....

Thanks Captn and Adam will message you shortly......Lor

Hi All, I’m shopping controls for my system, and not having much luck with response from a recommended source, I’m seeking a basic semi automated set of controls that would be intergrated with the agitators, cip pump,steam,, dephlegmator, and temp read outs for condenser coolant,column vapors etc. Oh, and mash tun water pre-heat would be nice.......so how are most of you guys controlling your distillation systems, anyone care to share? Did you purchase a complete system maybe from the company I haven’t be able to contact.? Or build your own? I have been told that I have to spend big bucks, I don’t see that, steam valves, temp probes, nematode 4 cabinets are very reasonable online but I do not have the skills to use them ? Any help greatly appreciated ! Lorenzo

Paul, Great looking still, just forwarded it to business partner, when will you have pricing and delivery dates? lor

Hi Paul Nice looking equipment, I heard that you were coming out with a new Still design called the Signature Series, are you launching those products soon? I’m one of a few that are very interested ! Lor

Nik Interested can you send me a contact # please Lor

That was great information Silk & Paul, my lack of experience in sourcing the proper tanks is showing, wasn't sure that you could harvest and reuse the yeast form a Rum wash, thought that it was done once the ferment was over !! Like the implied savings , haven't checked out the conical fermenters price wise, thanks so much for pointing me in that direction.

Hi All, Trying to decided what will work best for our new distillery, we haven’t purchased Fermenters yet , but some of the feed back we are getting is open. VS closed top, being new to distilling I thought I would ask the forum about this as it doesn’t seem to make much of a difference, but there seems to be some discussion on Wild yeast, bugs and other things contaminating the ferment, from the companies trying to sell us the tanks,do a majority of you, (distillers) have closed tanks, we intend to produce Whiskey , Rum, and Brandy. I have seen lots of the open cypress tanks, both in the South and of course in Kentucky, and really would like the open type what’s the consensus? Please comment, Thanks. Lorenzo

Hi All, I have been searching for a stainless barrel filling cane that can be connected to an air pump to fill barrels, only finding the fuel type fillers with small pump mounted on top of cane. What most distillers using...? lorenzo

Marc, interested in building an ionized air cleaner can I contact you for a parts list ? Lor

Silk it would be dust for the most part

Hi All, Trying to find the best way to clean bottles before filling, during my research to source a system ,came across several options, Water, Co2, or Argon gas, what is the most used system in your distillery(s), the water option seems like it would take more time to rinse and dry and if you have a lot of product to bottle you would need a good size drying rack . Thanks ! Lorenzo

Rum and Thatch thanks for the feed back didn’t see the centigrade ! When I saw the post on my phone time for new Glasses? Lor