meosa

I have a brand that is contracted through another distilleries DSP and will be relocating the contract to a different DSP an hour away. Does anyone have any experience in this? Someone recommended that I just re-submit colas and formulas under the new DSP and then cancel them under the old one. I am sure I will also need to transfer the current DBA, probably first? Anyhow, if anyone has some clarity so that I dont go around shooting myself in the foot during this process, I would be appreciate it much. cheers

you said there was no flavor change so I assume we can eliminate scorching from this...

We are in a bit of a shortage from our lockdown production and are looking to purchase finished whiskey in order to do a blend. Preferably bourbon, but interested in whatever is available. Depending on size/price we are looking for anywhere between 2 - 6 barrels.

Update: I macerated at 100 then proofed down to 60 for the most recent batch. I also jacked the temp up a little at the very end when she started getting nasty and noticed that I brought out some new and positive flavors. I think its just a little bit of everything sometimes. I do believe the lower proof allowed me much more control of the spirit and that helped in a lot of ways. I ended up increasing my collection into the 60% range, about where I was hoping to get to thanks for the input everybody

100 proof, 50 ABV 100 proof . 50ABV From my understanding, mich higher becomes unsafe? Flashpoint. I trained somewhere successful and that's how they did it. I rolled with that.

That's what I thought might be the case. I am loading only about 40% already. We only have a 100gal still. Shit, small distillery problems I guess.

I have often feared that as well...like some of the good flavors are just being sent back into the kettle and eventually being obliterated? I like the idea of maybe too high a proof for too long...it's hard to get fine control with our still being run on a digital Brewery Control System....🙄. I have messed with different proofing post maceration and pre-distillation in the past to positive effect, I suppose that is a route i should continue expanding.

Sorry, the end flavor is actually very good. I realize the plates are reducing from the maceration, but I have bypassed the botanical basket while running through 4 plates and it retains more flavor than you would imagine. Anyhow, we cant really bypass too easily at the moment. It could be the problem with efficiency, I just would like to understand more before making large changes to our still. Thank you for your input

started using google sheets...everything is saved automatically. programs would crash. some things i use a notepad then enter in, but we ended up dropping a distillery software with a little work on sheet templates.

I have searched around for some info on this but haven't really come across the right thread. Please point me in the direction if one already exists. Anyhow, I seem to be getting a low efficiency on my gin aggregate. 40-50% of starting PG. I do realize some of this is due to making a heads cut (too much louching and really dont even love the beginning flavors), but I believe I should still hit higher numbers. Heads cut is about 8% of original PG. Gin is macerated for 24 hours and then distilled with gin basket. The gin basket seems relatively small size for the still, as we have trouble reaching the flavor profiles desired with a full still load. The macerated gin is passed through 4 plates and then into a gin basket down the line (our only still is currently the 4 plate column). Astringent, plastic, bitter flavors tend to fade fairly heavy starting at 45% of original PG...gin quality diminishes heavily when trying to extend passed 50%. This is an wheat NGS based gin. I guess what I'm wondering the most is...does anyone have an idea on what affects the overall efficiency in NGS based gin? I am guessing it must be a balance between the proof of the load and the botanical load?

I'm hoping to hit market this summer. The product is gin. Batch sizes will be no larger than about 30 cases a run. I anticipate a pretty quick turnover of inventory. So, hopefully the product won't roast in the heat for more than a couple weeks max, but yes there are some delicate flavors in the gin's nature. I plan to quickly outgrow the temporary storage, but hopefully will have the funds for more options at that point.

I met a guy from Panther down in Denver...being my last name is panther I think we decided it is likely that we are related. Anyways, I will be starting very small scale, and in local distribution. Im not sure shipping out off state will be my current solve. Thank you!

Verrrry interesting. Cool, I will research this more and see if it's a viable option. I've never seen anything quite like this. Thanks

This is another thing that I was wondering about. You can self-distribute in CO, so I will act as my own wholesaler. So I am also kind of wondering, once taxes are paid... if I rented some sort of storage space or small building off-site..but would I need new licenses for this?

Okay, thank you. That should have been obvious to me since we currently use one...I will have to measure remaining space and see if that will fly.