adamOVD

Thanks dhdunbar I was pretty sure it would be a no go. It would be cool though.

I was thinking of having a crowler machine in the tasting room, not the dsp, and mixing cocktails to go in it. Haven't researched the legalities yet though.

Awesome. Thanks guys, that makes life way easier.

If you do a stripping run, but do not complete the spirit run before the end of the month. How are you reporting the low wines? Is it as simple as reporting them on line 17(b) of the production report (Physical inventory of unfinished spirits). Or, do I need to enter them into the storage account, and then receive them back into the production account the following month when I do the spirit run (line 15 of production, and line 18 of storage)? If so, how do I classify them the first month? Other (line K) and then write in low wines, or what the final classification will be? So far I've been fudging the numbers a bit on my reports, and entering them all on the same month, but should do it the correct way. Thanks

If I understand your question, and the form correctly, anything you bottle should go under the bottled column whether it goes into a case or not. The packaged column is for something else. Look at package under the glossary of terms. All filled bottles stay on line 46 until they leave your DSP and you pay tax on them. Hopefully that helps.

Awkward... Are they taking gravity readings during the fermentation? That will give them a more definitive answer if the fermentation is working while closed, and if there are any sugars left, instead of just observing bubbles from an airlock, which it sounds like may be the case. Thanks for all the replies, if find I learn a ton from these trouble shooting posts, even if the answer isn't the solution of the specific problem.

We weren't planing on making a vodka for sale as a bottle, but wanted to make some, bottle it, and have it for cocktails in our tasting room. So, we made some from the feints off of one of our rums. The result was fantastic. People are always commenting on how unique it is, probably because they are so used to drinking the same GNS. We don't have a huge line up yet, but it is one of our top sellers, and we have to do dedicated runs of it now.

With all the recent explosions at distilleries, anything on safety protocols may prove to be life saving.

Also recently had a terrible surging problems on a run for reasons I won't go into detail because it probably won't really apply to anyone else, rigging this up with what I had on hand, before the parrot allowed me to at least get through the run.

Could you elaborate on ceramic rings. I'd like to try the same thing, but don't want to have to fish them out whenever I cook mash in my boiler, and also a little worried about the agitator hitting them. Thinking of just cutting some short sections of copper pipe, drilling some tiny holes in them, and dropping them over the shaft of the agitator. Anyone see anything wrong with that?

Money well spent it seems.

https://whiskycast.com/distillers-cheer-part-of-gop-tax-reform-changes/ Surprised this news hasn't blown up here already. Any idea when these changes go into effect?

These guys are very well financed, and aren't afraid to use their money. The family owns a lot of farm land in the area, and are able to grow their own grains, and i believe they also planned on having a malting floor as well. They are located in a very cool old flour mill they've been building out for years now, and have some beautiful equipment. Wouldn't be surprised if the "assistant" position payed very well, and had some nice perks. I know they've been sending their other distillers all around the world. I'd apply if I wasn't already neck deep in another start up. Minden is a nice spot too. Pretty quiet, but close to Reno and Tahoe.

Interesting. I was thinking the solids of the mash might be the problem. Most experience I have is sending wort through a heat exchanger. The channels are only 1/4" or so, but do eventually build up deposits of any hop and trub particals that get through, and has to be occasionaly taken apart and cleaned proper. I was hoping to get a bit of feedback on cleaning from people who use a tube in tube without getting too off topic of your OP, since that seems to be the most popular alternative to your idea.

I don't know if there is any truth to it, but in my own search for a cheap effective mash cooling solution, I've heard a tube in tube system is very difficult to clean. Seams to me that you could just do a back flush of caustic on a loop as part of your CIP of the boiler, but I've never used one.

I am not the guy with the most knowledge here either, but this is how I understand it, when making beer, and repitching for multiple generations, the yeast needs oxygen for 2 reasons. So the yeast can reproduce, and also produce sterols and fatty acids used during fermentation. One time at a brewery we ran out of oxygen, and overpitched yeast and added a little olive oil to the wort. Sounds really weird, but apparently they are an easy to find source of sterols. Dry yeast is grown in a oxygen rich environment, and is rich in sterols, and most distiller's mashes are rich in fatty acids, so if you pitch enough, no oxygen needed. Correct me if I'm mistaken. If in the real world it smells better, I guess you can't argue with results.

While working at a brewery, we also oxygenated through an inline beer stone so the wort is oxygen rich before you even introduce the yeast, but it would have the same effect if you did it in the fermenter before pitching. You can control the time and flow rate for better consistency that way. I believe yeast only requires oxygen during it's reproductive phase though, so depending on what you are pitching, and the rate, oxygen may not even be necessary.

Sorry @Squarrel Square Barrels, didn't mean to misinform.

I recently the opportunity to talk to them at a beer festival, and try some whiskey aged for 4 months. It tasted pretty similar to something aged in a 5 gallon barrel for 4 months. They said they are currently working on getting approved by the TTB to be able to use age statements.

I've had no dealings with Corson, but I'm glad the moderators have decided not to delete this kind of content anymore. Unfortunately I think it is necessary. I'm sure any serious still manufacturer is on this forum regularly, and can defend themselves If needed. Heck, look how many posts @Southernhighlander has and it's not even complaints against him.

@Southernhighlander Should've seen it this winter. It was insane. Using one of your boilers. Working with Dave in Bishop Ca. Sorry to hijack the post. I'll stop the small talk now.

@Southernhighlander Wow guess I'm showing my ignorance. Super interesting though. Thanks for educating me on the marvels of syngas.

Brandy Peak in Medford Oregon had two wood fired stills. Might be a source of info for you.

Thanks. I never watched that video thinking it was something else.

Does Chuck ever drop by for a taste, and break some boards with his head?