Elixir

hi! I have a question for you guys in my mind the blue juniper berries is what we need for gin, but i just heard some use the green ones? is there truth to this or just a preference?

Thanks

On 1/7/2014 at 11:34 AM, Panoscape said:

We use a blend of western and common, mainly due to our location of being in north America's largest western juniper forest. We pick and wash them ourselves.

I heard it's the green one not the blue one they use in the gin , is thios true??

This was my updated version of the distillery , a bit smaller and rack house with door to separate from all other things that could  influence or alter the product taste, and the tasting room was updated too.

1 minute ago, Buckeye Hydro said:

So you'll need room for the RO system (dimensions depend upon gpd capacity; can be floor-standing or wall mounted), and you'll need a storage tank (capacity and dimensions dependent upon your process needs).

 

Russ

i'll message you for more info

3 minutes ago, Glenlyon said:

We also have great spring water, but we still treat it depending on the use.

i was thinking for proofing down to desired % distilled water or reverse osmosis sys.

1 minute ago, Glenlyon said:

There are a lot of walls. You might find those become annoying as production increases. They tend to get in the way of the workflow. 

yes i have changed it in a different post , this is what i came up with 

https://www.eskawater.com/faq/ look this is the analysis of the water in the number 7 on this site; https://www.eskawater.com/faq/

if you see something to add to the distillery let me know what you think?

We will be using the best spring water in the world, but we wont use to much treatment for it.

Hi!, AM trying to figure out floor space in a potential building and in the garage is 38' x 50' x 17,9 high ,  two garage doors 12' witch is on the right on the plan left section is tasting room and office etc . Is it possible to have 300 gallon still for gin and a 600 gallon still  & rectification column  20 plates in that floor space for vodka and whisky? is it too much? what size do i need the fermenters to be and mash plus a stripping still size so it doesn't bottleneck for 4-5 days a week  production?  After that we need a space for empty and full bottle palets,  bottling section  and storage tanks, storage space grain & barrels.  Am i losing my time with this place? 

The plan is to get 60 000 x 750ML bottles a year at it maximum potential. Thank you for your feedback if am missing things or else let me know!

Vendom are like the Ferrari of stills , a piece of art, but expensive , i'd like to own one for sure. where are you located? to suggest other companies i have been searching too?

Hi i am trying to convert a production of 60 000 bottles.

My question is how you guys would do it? 4-5 days a week distilling? and bottleling etc?

What size of stills would you use?

Hi everyone, i am currently looking for box supplier in Québec, Canada for our future spirits bottles any leads? Thank you ! 

I purchased last year the online class 499$ very informative and lots of content and documents , time saving for sure if you want to start your distillery! 

11 hours ago, HedgeBird said:

The attachment is a video file, not a .jpg.  I was able to download it and play the video on my computer.

There are just so many variables its kind of hard to give feedback.  Here is what I remember thinking from watching most of the video yesterday..

The whole barrels shaped building and bottle shaped windows are cheesy/gimmicky...  (This is really just my personal opinion. as I am sure there are folks who would really get a kick out of it)

The bottling line area is very far away from the production/storage area; with a number of walls in the way.  You will have to end up running hoses all the way around the office/courtyard area from the storage tank area.  What I think is the brewing/fermenting area is also separated from the distilling area, so again much longer hoses, or you have a hole in the wall for them to run through?

Basically I dont see the need to separate brewing/fermenting/distilling operations into distinct spaces with walls in between.  Having a walled off area for bottling might make sense, but then it should be directly next to the tank storage area.

Change the layout of the rack house so all the barrels are able to be oriented in the same direction.  Dont have a hallway to the brewing area going through the rack-house that effectively turns half your rack-house space into a hallway.

No idea what your business model is, but if it includes a tasting room then you probably should make the tasting room much larger.  If you are only doing samples of product its probably fine, but if you are thinking you are going to be open evenings and weekends and serve cocktails, and try to use it as a bar, then make it bigger.  More seats, more dedicated storage for the bar and merchandise, a backroom for preparation of syrups, mixers, garnished etc.

Also - Where is the storage area for pallets of empty bottles and, pallets of bottled product?  I dont know what the total square footage of this layout out is, but it seems to be planned for an operation similar in size to my own, and at any one time we might have 10 pallets of empty bottles,  15 pallets of filled bottles and 6 pallets of grain. 

 

 

 

 

Thanks HedgeBird for sharing your taught, i have been busy to make changes on my floor plan with your opinion, I work on getting thing closer together and better work flow, i added a lab too , but as for the tasting room didn't change it yet but i will do re position and get it larger a bit and back room too check this out 

Hey Guys i need your feedback from the experienced distiller on the layout of out future distillery, let me know what you think and i take all comments in consideration to avoid possible future mistakes.Here's the video of my virtual tour  of our distillery. Here is a video of the virtual tour and explanation a i go thru it.

Hey Guys i need your feedback from the experienced distiller on the layout of out future distillery, let me know what you think and i take all comments in consideration to avoid mistakes. Here's the video of my virtual tour  of our distillery.

Southernhighlander

 Thanks for the inside as for dairy equipment, do you have any links you could share? . I have look but not to many i found were actually selling the right things?

I am in Quebec

Hi , we are in progress to start our own distillery , but we are really good working and building things. But my question is can you in Canada make your own still or you have to buy from a still maker, is there a law against it, or regulation . ? Thanks for the input.