jocko

We use 110v as well actually.  Fast & easy to set everything up.  

Make sure you get "normally closed" or "closed off" -- so that unless the solenoid receives power from the temperature controller, the flow of the glycol is blocked.  Normally open would mean glycol always flowing unless temperature controller turns it off. 

It's pretty simple.  Inkbird controller to the thermoprobe, then appropriate voltage solenoid on the glycol in.  We use similar to this, but ones that pop into a project box.  

https://inkbird.com/collections/temperature-controllers/products/temperature-controller-itc-1000

Solenoid something like this:  https://www.amazon.com/U-S-Solid-Electric-Solenoid-Normally/dp/B07VDMW4R1/ref=sr_1_2_sspa?crid=HC22G1LRXHUE&dib=eyJ2IjoiMSJ9.FzA--oUb-TL_fC_-FfQArx0ETjf9Brajc9t-1LBArqX_KxD3IAL1AagO5qOjMBsQ6pAHln8P2uRlbQAfMNHhg_9BlXAXXG5T9fD741JX-Fv9xcQVafJ8MdKvsnN0CXRGR5bibsvZ4yJvcStEO3xgH6kraeaeZuMMRenU86X-4CGKTrzlBdWLYioEHA9KFqeG6qihidBMRc1B3dSHiIVJ-YUjJrUmLCZhp_gWNhd5Bqc.ga20QO19klZuq-MUBrWw7JqrRCZ2gzThhHx4kI7TMz4&dib_tag=se&keywords=12V+Solenoid+Valve+3%2F4"&qid=1712891641&sprefix=12v+solenoid+valve+3%2F4+%2Caps%2C159&sr=8-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1

What's the PBW dilution @FaintingGoatSpirits?

We have brite tanks from our brewery, like new.  No agitator though.  15BBL. 

This is a commercial forum.

I strongly recommend spending time at https://homedistiller.org/wiki/index.php/Main_Page it's a wonderful resource with thousands of global members that know a ton about small-scale home distillation.  Everything from fermentation through distilling, aging, etc. all intended for people on a hobby budget. 

We had similar questions.  

Size not to what you have now, but what you will have in a few years.  The cost of the unit is relatively small compared to the cost of the installation, commissioning, design of the piping, etc.  Regardless of boiler size, you'll still need traps, check valves, trap test valves, condensate return pump, water softener, etc.  So.... go a little bigger on the boiler piece which will "future proof" you somewhat.  With that size of the sprit still, you may find a stripping still could reduce your labor significantly.  

The switching cost to go bigger will far outweigh the initial cost today.  Run a 3" steam header to the still and stub out some drops at places where future things might go. 

We ended up with a 1,000,000 BTU boiler, probably 3x what we need today.  Aldrich.  I'd recommend that size for you as well, as it can handle what you have and a stripping still. 

I would shake the bottle, then pour through a coffee filter and let dry. I would expect that pieces of glass would be quite obvious when dried. 

We have had some of our pilot gins have a tiny amount of crystal-type fuzz form in the bottom.  That was when using well water for distilling.  Proofing was always done with distilled water. Only a brush would remove it, but it came off easily.  I never isolated it, as just assumed it was the water.  

Interestingly not all bottles had it, even from the same batch.  

I'd get a used forklift at auction.  Most straightforward.  We use barrel racks.  At our scale, we find it pretty easy.  We can move 2-4 barrels around with a pallet jack, and we can stack easily for density.

Going used is easiest way IMHO. 

I'd get a new CPA if they don't advise how best to do this. 

My post has little to do with operating a distillery, just my management "philosophy." I spent many years as a senior individual contributor, then was promoted at various spots into management, then senior management positions.  My most important points:

- Your number one job is to attract and retain the best people.  You do this, and life is easy.  And fun. 

- Take blame, give credit.  I never ever tried to take credit for anything good that happened.  I would make sure that those that made it possible got all the attention and felt that they were appreciated.  In the end, success of the organization is all that matters and that will allow everyone to do well and enjoy their jobs & lives.

- Correct people privately whenever possible (unless it's a safety problem happening in front of you).  Provide 1:1 time regularly, even if it's for short period of time.  Be open and don't be defensive or angry with criticism. Having a true open door where people feel comfortable giving their opinions is very valuable to growing as a manager and as an organization.

- Coach/manage, and explain the "why" -- not just say "this is how we do it here."  WHY do you need something done a certain way?  That said, how it's done is outrageously important, so don't allow for too much creativity for things that need to scale. I don't mind people finding different ways of doing things (as there are multiple ways of doing almost anything), but if something is going to scale it needs to be repeatable and that may mean forcing a specific process for some things.  But, also be open to changing the process if people present new ideas. But, the process is the process and everyone follows the process unless and until the process changes.

- Sometimes you make a mistake and hire the wrong person.  It's better for everyone to discover this early.  And, you are doing nobody any favors by keeping a poor fit around.  The person is likely not happy, you're not happy, and the organization suffers.  Rip off the band-aid and part ways early. Investing in someone who isn't going to work out is a huge cost.

- Fight for your people, especially your key performers.  Don't concern yourself with how much you make compared to them. 

These are Craftmaster Stainless. Capacity is 500 gallons.  They have sight glass which is kind of nice to see liquid level. 

All ports are tri-clamp.

CIP arm & spray ball.

2" dump port on bottom. 

4 adjustable feet.

2" PRV.

1.5" racking arm, 1.5" sample port, and 1.5" port we used for a carb stone at our brewery side of thigs.

Unjacketed.

Will get width/height in a bit. 

@SlickFloss well stated.

On the brewery side, I always think of everything in terms of pints.  "How many pints do I have to sell to pay for this?"  Informs a lot of decisions when you think of things like this.  The number of pints to break even is depressingly large. 

@SeanDG we have 15BBL stainless tanks similar to these as well, in Sacramento area. All stainless though (no copper trim piece). 

Great post!

They may be referring to the eBook "The Craft of Whiskey Distilling" by Bill Owens.  It's got a simple sample business plan.  It's free, and you get what you pay for. 

There's other resources, such as Peyton Firement's "Distillery Operations - how to run a small distillery" book.  

750?

I would love to find out more about this.  I see the link now in Meerkat's post. This could be a game changer if it works on any beverage.  @meerkat, will this method as implemented in AlcoDens LQ meet TTB's standards?  What is your estimated accuracy?

We will do some 5's just to test tweaks to the grainbill.  No intention of doing much in the way of bottling that. I've found 5's can give you a sense of where a 53 will end up but you can't get the breath of flavors from long storage in a 53.  It always tastes young, and if you let it go a bit too long, the oak is overpowering. We do have a couple of 15's for similar reasons.  

Fast & easy: wait until the end, then send a 50ml sample to someplace like White Labs and get the true ABV at the end.  What matters is taste & mouthfeel, not ABV.  Nocino ABVs are all over the map. 

You cannot measure ABV of an obscured spirit unless you do to TTB distillation test, or have an expensive tabletop machine like an Anton-Paar designed to do such things. 

It was pretty short.  We want to focus on putting away spirits that required aging first, as we can produce un-aged spirits at any time. Our goal is to have about 30% of our barrel storage capacity full before announcing any other spirits. This has also given us ample time to scale non-aged recipes & techniques, get packaging designed labels approved, etc. 

JustAndy,

Perhaps pomace is the correct term.  

It's normal production winery stuff.  Very few stems.  Mostly skins/seeds.

It certainly did stick to sides.  Came of fairly easily, but still a pain. 

My 50 gallon bain marie was quite easy - of course it contained a small fraction of the material.  I think a different still would be in order to do grappa at scale. Something with a basket that could be lifted out like Classick has. 

Silk, the robot overlords will be coming back for everyone that threatened its rise.  I for one always express extreme gratitude and best wishes, and end with "I look forward to serving my robot overlords."

Thanks for that!  This is what I'm thinking I'll need if I want to make it regularly.  Shoveling it out took 2 people 4 hours.

I would use ChatGPT like a student advisor.  It has access to everything ever published on the Internet but can struggle with context. 

I can do about 90% of a complex assignment, which can be a massive help.  But, don't run with it as gospel.  It can make things up if it gets in a pinch. 

I've done it when developing code and it probably cut my development time by 80%.

I think you just have to go for it if you believe in your approach.   We have only recently begun putting things away, and are jumping all-in on putting away 53-gallon barrels as fast as we can (small team, so it's only about a barrel a week right now). We made trial batches and put in small (5G & 15G) barrels to see if we liked the direction of our mashbill.  We did and conducted a number of blind tastings with aficionados, with great feedback.  So, we are now spending massive $ on ingredients and barrels, using the techniques and recipes we've honed building up to the purchase of the production still. 

We are very fortunate to have a brewery to cashflow everything and don't require immediate return.