George A

Hi Ryan,

I posted the original thread on this topic.  You can reach out to me with any and all questions re: getting started in the alcohol biz.  george@evolspirits.com

Hello All,

I was wondering in someone could point me in the right direction on how to filter spices out of the bottom of large 3000 gallon tank. For my big run, I'm going to need to filter about 240 lbs. of spices that will be either suspended in or resting at the bottom of my liqueur. For my small run, I'll need to filter about 35 lbs.

I was thinking of using an eductor to mix the liquid and then filter it immediately after. Does anyone have any advice to offer? I've been doing a lot of research and it doesn't seem like micron filters will work in this instance. I realize I might have to bite the bullet and spend some real money on this filter, I just have no idea what will work for me.

Any insight would be greatly appreciated. Please feel free to call me anytime. I'm located in Los Angeles.

George

310-751-8518

Hello,

I'm looking for a used mixing/bottling tank for my operation. My preference is around 3750 gallons, but the diameter must be under 96" (8 ft) so it can fit through my warehouse roll up door. I would consider (2) 2000 gallon or similar if the price is right. If you have a tank between 2500 and 5000 gallons that you think would work, please don't hesitate to contact me.

I would like something with around a 2" tri-clover and a manway near the bottom. 304SS will work and I don't need it to be jacketed for heating or cooling. Bonus points if it has a sight tube already built in. A tank with a mixer built in, or mixer capable would be ideal.

Thank you.

George

George:

Regarding the benchtop still for proofing, you need to look at the AOAC method, which has listed all the materials you need. (AOAC Official Methods of Analysis 920.47, 942.06, 945.07,

982.10, 983.12 (17th Ed.); ASBC Official Method Beer-4; 27CFR part 30), but basically you need a glass distillation equipment as follows:

Boiling flask with 35/20 joint

Vigreaux distilling column with 35/20 joints, 50cm long and 2.2cm od

Connectig adapter with 35/20 joints

Liebig condenser with 35/20 female joint on top and straight 7mm od tube as outlet (H20 jacket lenght ca 38cm)

Conderser outlet connector tube

Pinch-type clamps

volumetric flasks

You will obviously need a heat source (electric heater) for the distillation.

Now, depending on the method you use for the density measurement, you might need to have to size the flasks differently (if you are going to use hydrometers you need bigger volume than the Anton Paar DMA or the pycnometer). Also, depending on your equipment availability and method chosen you will need either a 20°C water bath or a scale sensitive to ±0.1mg

Please feel free to contact me if you need more info

Carlos

Carlos, Thank you for such detailed and relevant information. If you don't mind, I might like to speak with you on the phone regarding set up. I do plan on getting the Anton Paar DMA. I appreciate the help.

Regards,

George

I use this for "obscuration" or proofing for tax my liqueurs. http://www.pelletlab.com/distillation_equipment, fill it with 250mL, distill it to almost nothing and then add water til its back to 250mL. Then read temp, hydrometer, weight, etc. for your tax records.

Thank you Kristian. This info is helpful. Have a great day!

Hi. I was wondering if anyone knew of a place where I could get reasonably priced black 750ml bottles. I'm not looking for a wine bottle, but something shorter and fatter for distilled spirits. I know that black glass is a bit more expensive than any other color.

I have been looking in China, but I have not been thrilled with the prices for the black glass. Does anyone have a good supplier for maybe around $1 per bottle? We are looking to buy 15-20 thousand. Also, I'm not looking for a clear bottle that's been sprayed black. We would like the color of the glass to be black.

Thanks for any help.

George

Hi there. My name is George and I have a start up alcohol company. We are blending GNS with our own mixture of spices, but I don't really have the expertise to set up a bench still for proofing. I also might need help choosing equipment such as pumps, hoses, flow meters, etc. I am located in Los Angeles.

Does anyone know of a person or company that could tell me exactly what I need and exactly what I need to do to make sure I'm right on with the TTB. I already know that Anton Paar makes the best equipment, but as you all know, the equipment wont work directly on the product because of the sugar in it.

Any advice would be greatly appreciated. Thank you.