meosa

Thank you. 

Are you consulting now?

Looking for a connection to buy white wine barrels. Only one or two to start. Preferably in the CO area. 

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

2 minutes ago, JustAndy said:

What is the abv of the charge? This can have significant impact on the recovery percentage, gin charges can be quite high since many don't use plates/rectification. I also know of several gin producers who collected the tails and redistill them separately and blend that at certain ratio into the first distillate.   

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.

1 hour ago, kleclerc77 said:

Haha good, I didn't mean to imply you were making a bad gin there!!! It may just be the case that the plates being in the way effect the oil / flavor extraction in a negative way for a larger part of the run than if they weren't there at all. For example, an 8% heads cut seems like a lot when it comes to gin. It could have something to do with being at too high a proof for too long? People distill individual botanicals at different maceration proofs (therefore final run proofs) when they really get into it.

 

 

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.

4 minutes ago, kleclerc77 said:

The reason you may be struggling with the desired flavor could be the plates! Ideally you'll run gin pot-still style, as every plate used will strip it of that much more flavor, not to mention just make the whole distillation and flavor extraction process act much differently. I'm sure there are exceptions and people are passing their gin through plates successfully, but I'm speaking in general. There are tons of gin mad scientists out there after all. That may or may not also be connected to your collection efficiency issues as well. 

There are lots of other variables that people take into consideration to achieve a gin: maceration proof, maceration time, individual botanicals vs doing them all at once, collection percentage, fresh vs. dried botanicals, the list goes on. But my gut here would be to start by bypassing those plates if you can.

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?

52 minutes ago, SlickFloss said:

Cool. I guess my other question is what's your time frame, volume, and type of product? For instance, I would not want to leave a bottle finished cream liquor in a cargo container outside in Colorado over the summer. Nor would I really want to leave finished bottled liquor with delicate flavors and a moderate sugar content. I wouldn't want to leave a lot of finished product in a non climate controlled container in the Colorado summer. Barrels I would be cool with I guess but finished product of certain types would make me antsy

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.

31 minutes ago, SlickFloss said:

Theres a few bonded warehouses through the country that will store either barrels or finished goods for you but they're not the cheapest!

 

Check out Panther up in Minnesota ; ) that's a graveyard for a lot of people

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!

1 hour ago, Golden Beaver Distillery said:

In your case use LibDib.com

You still need to do the sells leg work but they can do the warehousing without the rent cost and permitting. Also gets you out of doing A/R and chasing $$$ from your on and off premise accounts.

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

Just now, Golden Beaver Distillery said:

The other option is to immediately ship to your wholesaler's warehouse after you bottle and avoid storing onsite completely. 

Good luck.

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?

3 minutes ago, Golden Beaver Distillery said:

That's the easiest way. 

You will need to check with your Fire Marshall on how much you can store.

You will also need to add the container to your DSP TTB and CO ABC.

 

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.

3 minutes ago, Golden Beaver Distillery said:

Got room for a shipping container on the current DSP?

 

There is already one with barrels, not sure if a second one would fit, but it just might

Hey all,

I am looking at contract distilling a new brand at the distillery of which I currently distill for. This will be my own brand made and manufactured by me, as an employee of an established distillery.

The issue is that the distillery is very tight on storage space. 

So, I am wondering what kind of routes I may be able take in storing finished (or unfinished if more viable) bottles of spirit if said distillery runs out of space and I need to expand storage off-site, or how to maximize storage on-site (better as unfinished?). Would I need a liquor wholesaler license to store finished product off-site, or to even sell it?

The future brand is registered as an LLC at this time, TTB labels are approved.

I browsed around the TTB laws around storage of finished spirits (https://www.ttb.gov/images/pdfs/rulings/57-173.htm) and around the forum as well, but I don't have a very clear identification in my head yet, if anyone could just help clear this up a bit for me, that would be much appreciated.

Location - CO, USA

Thanks.

On 9/28/2020 at 5:39 PM, Dehner Distillery said:

I AM ABLE TO CONTRACT BOTTLE FOR YOU.

GIVE ME A CALL SOME TIME.

515-559-4879

Stop yelling at him!

I am guessing you don't have the option to weigh your ferments?

Fair, the others have more contrast. Thank you.

I just recently did 4 designs for our new sales sheets. I am posting just one of them here. Anyhow, I was wondering if anyone had feedback before I print the lot.

thank you

Gin Sheet Back.pdf

7 hours ago, Southernhighlander said:

We can supply what you need within your 3 month lead time with in stock equipment.  Email paul@distillery-equipment.com

Thank you. I believe we have reached out to Distillery-Equipment and were told the lead time would be too great for us. However, this was my colleague and not myself, so I am not 100% sure about that. While I am still holding out for the option of used equipment, I would love to hear what you have available in stock. I will be in contact with Paul. 

Thanks

We are upgrading our space from 100 gal internal electric and are in need of a steam jacketed still between 250-300 gal. We are open to new or used (given the design / price is right for us). Ideally we would like a pot/column hybrid with 4 plates and a gin basket, but may be open to start with just pot or just kettle-column.

We will be producing American whiskey from ferment, as well as vapor infusing NGS that has been macerated for gin, etc.

We are also looking for a relative boiler that can serve our 300 gal mash tun as well (5,000ft elevation). or any kind of relative sized equipment.

Also, we would like to keep lead time within about a 3 month window, if possible.

Thanks!