Pollyanna Ed

Your mention that Ravifruit costs about $14 per 1.1 lb made me go back and check my pricing. I was using the case price (6/cs) which made my calculations way off! My actual price per 1.1 lbs is 1/6 of what I had calculated. Thanks!

Once peeled, the weight is 24 lbs.

That seems to be the direction I'll have to go. Thanks!

I've tried Ravifruit but it's quite expensive. I'm hoping to find a more affordable option. Currently, it takes one person about 5 hours to peel enough citrus for one batch (25 gallons). If I double the batch size I'm not sure I will have enough labor available.

I have not found any that aren't dried. My concern is that the drying process will change the character of the zest. Also, I'm also concerned that peels include the bitter pith.

I've come up with some great tasting recipes using fresh zested (machine-peeled) lemons and oranges but need to scale up. Fresh frozen zest is crazy expensive, Does anyone have any recommendations for sourcing zest? I really love using fresh zest, so maybe there's a machine to speed up the process other than the tabletop semi-automatic peeler we use?

Not sure if this is the correct place to post but here goes: I'm at my wits' end trying to find sources for bulk (by the barrel or tote) Bourbon and Rye whiskey for our young distillery. I've contacted and talked with MGP and Ultra-Pure but what they have is a bit too young (2 years). Could anyone help with an introduction to suppliers? Cheers!

Thanks for that. Any idea what the treatment would be? I would like to see what you have for ozone injection.

Interesting discussion. Very educational, so thanks to all who contributed. I had G&D Chillers design a system that uses the cold water buffer tank for cooling the still condenser and mash tun via a cold water skid that pumps and exchanges heat from the cold water tank to the chiller's glycol loop. My question is with regard to the stored cold water itself. If the temperature of the stored cold water is 50F (per G&D design), what would you do (if anything) to treat the water to keep it from getting funky over time? I've heard suggestions to add inhibited glycol but that's expensive. I've also heard a suggestion to add heads in. Does anyone have experience with this?

So, I'm relatively new to the game and in the process of building out our distillery. Due to our water supply I know I will be proofing with RO water. Storage tank options are IBC tote with HDPE bottle or stainless. Does anyone use UV lights to maintain sanitation of the water as it sits in the tank? If you do, it seems that stainless would be the only way to go since HDPE doesn't hold up to UV. Or do you just let it sit in the HDPE tank and not worry about it?