Aux Arc

Winnie. From your previous posts and this one you sound like you are ready to spend some money.  Seriously consider hiring a consultant to at least get you through the process to get you started.  There are a few on this forum and I would be shocked if there's not one in the Seattle area. I say this with all due respect. 

Cooled down to ambient air temp.

4 minutes ago, indyspirits said:

what water wuold you get that's cooled down?

 

 

21 minutes ago, Silk City Distillers said:

Cooling water is the big energy savings.  However, are you legally permitted to take the water and discharge it?

Had to look that one up.  Missouri is a riparian state so can do anything that does not materially adversely impact downstream owners.  Most of the heat transfer to cooling water would be re-used in the production process for preheating mash tun and perhaps pre-heating still .  Cooled down water would then be used in irrigation of crop field nearby.  Capacity of spring is such that discharging directly would have negligible (and probably non-measurable) effect on downstream temp, but I don't want to waste the thermal energy by dumping direct.

Any input on % of COGS?

2100 p.g. x 1.2 (100 proof to 80 Proof) x 3.785 (litres per gallon) / .75 (assuming all bottles at 750 ml.) / 12 (months) = 1059.8 bottles /month    (Not exact calc but I think its close)

If you are bottling at 100 proof  then   2100 x 3.785/ .75/12 = 883.166 bpm




















 

get an intern that you can give room and board to.  You will be back on your feet (hip) in time to give him or her a good education and you time to decide if you want to stay in the game.  If It wasn't so far away from me, I would be that intern.

Am looking at a site that would provide a potential net-negative utility cost   (spring water and excess hydro-power) but It is way off the beaten path so an off-site tasting/retail location would be required.  Is anyone willing to share their utilities cost as a percentage of costs of goods sold so I could compare with a location with adjacent tasting room where I will have all utility costs? I realize everyone's set-up and operation is unique but would love to see some examples.

I am in the planning stages, trying to firm up a site in the next week.  So definitely have zero expertise but would share the following observations based upon the tours I have taken:

If the tour is free and no free tasting, the majority of the tour takers are going to buy drinks. They are in a distillery because they like and drink alcohol.

If the tour, paid or unpaid, includes a free tasting, your bottle sales will probably be higher if your product is quality.  Your drink sales will probably be lower. 

Your Walk-ins (non-tour takers) are likely to be mostly repeat customers who are there specifically to buy your bottles. (assuming you are not in a heavy foot-traffic tourist location)

Hopefully some of the veterans on here will give you some experienced knowledge.  Best of luck in this venture.

Not an engineer, but your cooling surface area seems huge.  Remember that you are taking your 40 abv from room temp to boiling but only cooling it a few degrees to get from vapor to liquid.

What state are you located in?

Juniper was fresh and fragrant. 66 percent juniper  33percent other botanicals.  Infused juniper overnight as well as in basket during run.  Tasted juniper in heads and early hearts then other botanicals started coming through.  

Tastes good. Reminds me of Magellan, but is it gin?  

Spirits with a main characteristic
flavor derived from juniper berries
produced by distillation or mixing of
spirits with juniper berries and other
aromatics or extracts derived from
these materials and bottled at not
less than 40% alcohol by volume (80
proof)

The above is from TTB definition. 

My question is how do you define "main characteristic flavor"?

I followed a recipe from the Forum but what I taste most is faint black licorice that I am guessing is coming from a tiny bit of fennel seed I added.  Really like the flavor, but is this "gin"?

I realize that I am almost two years behind the times but if you need to be a snob for your own gratification, WTH are you on here?

Thanks.  Nice to hear you need more capacity

are you upsizing on your still as well?

look at the dates. these are old posts

Too new to know the answers to these...

Can it be run on propane and what size still were you running off this?

Anyone currently using for whiskey?

Is this still available

Is this still available?

On 11/7/2017 at 3:56 PM, william-bailey said:

Price: $12,500. Brand new sill with copper helmet, two columns (16 plates) and more. Decided to go in a different direction. Electric heat (4 ports). See attached for exact specs. Upgraded parts, fixtures and even boiler thickness. 

Feel free to call or text.  510-557-2917.

Serious inquiries only please. Crated and ready to go (crate never even opened). EXW shipping. Equipment in Greenville, SC

 

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Updated drawing of 300liter still.pdf