jeffw

The equipment was all purchased in 2019 for our satellite tasting room which has since been closed. To complete the system you would porbably want a 6"x2" reducer, 180 degree bend and parrot. The boiler jacket was only ever run with water. 45 gallon Affordable Distillery Equipment baine marie electrically heated pot still current price $2512 https://www.dropbox.com/scl/fi/9qpzyxpmwhtw6bio3kv2x/IMG_8265.jpg?rlkey=obg2te6g22tolya3khgv33y1w&dl=0 480v 3-phase controller, 16,500 watt. The controller is not NEMA 4, but the connection to the still is. We just kept it at a far enough distance to stay within fire code. Not sure the current price https://www.dropbox.com/scl/fi/o8xvfrbn4fxmm0ajy914h/IMG_8263.jpg?rlkey=zzu0ck6du6asa7lvhyz95iabk&dl=0 17 Still Dragon 6" ProCap plate assemblies Current Price $577/section 2 6"x24" stainless sections with more than enough 3/8" raschig packing to fill that and more sections https://www.dropbox.com/scl/fi/dkj65g2ltsys1mi7yd97l/IMG_8266.jpg?rlkey=8kpqoe9516f7xv7fr8l0sbe4x&dl=0 https://www.dropbox.com/scl/fi/y49e32m8hlg4h1g3hmhln/IMG_8261.jpg?rlkey=eguh26kfuqy47dz3oe9aa719w&dl=0 6" dephlegmator current price $450 2" condenser $159 Ideally I would like to sell it as a set, but I am open to piecing things out if there is more interest in that. Looking to get $11,000 for everything. Happy to take more pictures. Will crate and load onto a truck. Our zip code is 60090. Contact information: jeff@oppidanspirits.com and 312-788-7503

In our process, after added malt we still need to add some water and just push some of this up through the outlet to make sure there is no clog. We have a 4 inch output as well and can manage to get it clogged.

I don't really know the answer, but rakes usually have a higher gear reduction, so the agitator is likely way slower than the one on your mash cooker.

The immersion blender (high shear mixer) approach was at Headframe Spirits. The same company that sold that equipment suggested a high shear pump that could grind things, but I had little faith that it would handle corn (the pump specifically). The sales guy at the company said a company was using the pump to do cashew milk but had to let the cashews presoak for a few days, which I took as a total non-starter. Here is some super old contact info for a quote I got: LARRY MILLER SCOTT TURBON MIXER 9351 INDUSTRIAL WY ADELANTO,CA 92301 760-246-3430 OFFICE 760-246-3505 FAX 760-701-0046 CELL

Might be worth mentioning the proof or overall proof gallons.

I have been working on some software to automate our monthly reporting for TTB and handle the accounting of our production. Looking through the developer documentation providing by Quickbooks on how to interact with their online accounting API has me to wondering how people move costs through their chart of accounts? Personally, I have always used journal entries for this function. For instance, a filled barrel of bourbon will debit empty new barrels, corn, rye, wheat, malt, yeast, enzymes, etc, and credit Work in Process/Filled Barrels of bourbon, but all done via journal entries. I always figured this was the main way to do it and I have been doing this for years, but after reading some of the developer documentation, I see that journal entries are discouraged for extensive use. I use the Quickbooks Simple Start, and never saw a better way to do this, but wondered what everyone else was using? Perhaps most people are using a higher tier of Quickbooks that has better functionality for this? Love to know how people are moving money through their chart of accounts and what you think would be the most useful way update Quickbooks in the scenario that we commercialize our record keeping software. Cheers, Jeff

I have sent stuff via DHL and found it pretty easy. Haven't done it recently though so can't remember too much about it other than the rep I dealt with made it all straight forward.

LOL!!!! Seems like a fair idea/point. Ideally, every new manufacturer would allow this. I am sure every distiller would love to kick the tires of a CC before buying. A pot still is very simple, but a CC has some real engineering behind it.

Does this have a false bottom?

ccr engineering https://www.designccr.com/ at least used to. I don't see it on their site, but maybe they still do it...

Not sure what you are talking about here. You trying to reuse bottles you were using for cocktails? If just for tastings, why not just refill without worrying about the label? If from you rail for cocktails, use separate 1L speed rail bottles with waterproof labels...

Other option would be to put a 3 way valve in front and run a hose to your drain off of one of those. When done pumping and pushing water, open to the drain...might still get a little mess here and there, if you don't have floor drains, a hotel pan underneath the pump input/output can take care of the small amount of liquid left.

Not sure what the complication would be exactly. Just setup another DBA and proceed just like your main brand. I believe the TTB just has you register a Trade Name.

Which version is this? Stripper, Whiskey, or Full Still?

This still available?

That machine works fine. We have used one for years without trouble. A clear label on thin film proved to be a challenge, but other than that it worked fine.

Sure, send it to a lab and let them do it.

TTB has some lab distillation proofing procedure videos...https://www.ttb.gov/distilled-spirits/proofing-tutorial Pretty straight forward.

Really depends where you are. You might be able to get enough from your fellow distillers in your area.

Probably worth mentioning where you are located...

Given that the FDA guidance is that we have to denature this means absolutely nothing at the moment. If the FDA comes out with a new circular exempting us from denaturing then it will help.

Wine is not made with sugar added.

Love it! On the wish list.

Hate to sound stupid...but I don't get it. What are you talking about Doc Brown? Pumping distilled spirit back in?

Why did ypu redistill it?