Geoman

Hi there, Where are you located, is this boiler rated with low NOx for Southern California? Sincerely

We are interested in this boiler, but have few questions: Is it still available? You mention that you bought it a month ago, but how old is it? Sincerely

Thanks Jedd Haas

Hello all, happy new year. We are a starting distillery in southern California area, planning to open in a small space where every square foot matters. We are planning to have a tasting room, our business plan rely on having a tasting room. However, due to space limitation we are looking into ways that we can have a tasting room but still use this space for other reasons when the tasting room is not open to public. My main question is: are there any regulations, particularly TTB concerning bonded and non bonded areas, or local regulation that goes against this? Second question does tasting room need to be completely enclosed or separated from production area, again a TTB regulation? Sincerely

Good morning, Have you ever find the cause of these marks on your bottles? I'm wondering if it is some oil residue on some of your bottles? Sincerely

Hello, Is the labeling machine still available? what brand and model is it? We are interested, and wanted to know how much will it cost to package and ship to California. Thanks

Same here, how much do we need to show in our bank statement. Who is to say whether 100K or 150 K is enough? Doe TTB ask for detailed financial sheet in the application?

Thanks Paul, Is this an option we can have with your line of equipment? Also, lets say I buy a 200 gallons still and plan on macerating the botanical at first. however, after some time I decide that is is best if I move into stand alone basket, can it be added?

Gin basket location, best equipment I’m asking about the advantage and disadvantage of two different gin baskets designs. One is a gin basket that is designed to be stand alone with drain/return line to the still boiler. The other is a gin basket that is located on top of the actual still column, in which case condensates from the basket will fall back to the still through the column itself. Any one has experience with ether or and can give their feedback on which design is better? Cheers

Hi, are these equipment still available. I'm interested but want to discuss the price. can we PM or exchange phone numbers? Thanks

Thanks, that is detailed. Any instructions on crushing fruits? Also boiling, are you for boiling or not? ps. I do have distilling fruit brandy book you mentioned. thanks

Howdi every one, I'm a beginner, building my experience by experimenting one recipe at a time. last I did is a peach brandy, and it turned bad. Here is what I did: Got 30 pounds of very ripe peach and or nectarines; wash them in a tub using tap water; Pet them and remove obvious bad spots and mold; put them through a food processor to crush and liquefy them; Did NOT separate cores from juice, put them in a food grade plastic container; they were liquidy, but not juice, they were rather like a mushed fruits; Added about 3 gallons of water with about 7 pounds of white table sugar dissolved in it; added one cup of hydrated EC8111 yeast; put in temp controlled environment, set at 67 F; did not oxygenate, thinking that food processor must have done the job; and fermentation actually took of the next day in a steady speed. after 10 days, I opened the bucket to check on my peach wine, and I see bad news. there is a thick white and pink crust from all the nectarines, which may sound normal. but I scooped some of it. It smells moldy, and taste vinegary and bitter. see a picture. so, what wrong did I do? is it the water added with sugar? if so, why adding juice is OK? is it not mixing the surface of the fermentation each day? see a picture of what I scooped.

Howdi, On commercial scale, what are the pros and cons of keeping skin in fruit brandies, particularly apple brandy? Why spend money to buy fruit press/ filter? Thanks in advance

Paul, Are there write ups/ charts on coolant in/out temp, still size, and coolant flow rate? how do we get to know these stuff? Can you share some articles/ studies or research about this subject?

I was not asking in particular for grapes brandy. In fact I’m not planing to make any grapes brandy, I’m putting down a plan for a distillery. I’m just asking to understand the process and if these equipment are being sold out in the market.