Kindred Spirits

I also work with a great SBA Loan provider who specializes in distilleries. Shoot me a PM for more details. I don't like posting phone/email publicly due to all of the skimmers/bots looking for information to harass people with spam ads. Its a great way to keep control of your business.

With the shortage of trained distillers or other staff to take the lead, I was curious if you would be interested in some intensive hands-on distillery training for one of its existing employees or someone else who would be in a position to take on the role? This is something our consulting group specializes in. It allows you to bring on an employee at a lower starting cost, who then can grow in experience based on the needs of your particular distillery. Steve Tomori Lead Consultant/Mechanical Engineer/Master Distiller https://kindredspiritscsg.com/

Glad to hear it! Its strange how that works. One would think it would be more effective to put it into the water to get it more evenly dispersed. Hopefully the beta-glucanase helps with the thickness and separation too.

https://kindredspiritscsg.com/ Award-winning international distillery consultants. Our consulting group provides a variety of services to those who are opening a new distillery or currently operating one and looking to expand in any aspect. If you would like to talk, feel free to send me a message, email, or schedule a consultation on our site. The initial consultation is always free.

Charcoal filtering wont remove all of the minerals, I would recommend picking up an RO water system that's properly sized for your production needs. No chance of minerals coming out of suspension with RO.

Trust me we have tried that angle, it might work depending on who is reviewing the case, with the person my client ended up with there was no reasoning on the matter with them. They waited and resubmitted, got someone else who approved it. It would be nice to be able to just have things standardized on the TTB side of things.

What type of water are you using for cleaning/proofing? Looks like it could be some mineralization. If you stick something in there, does it scrape off?

I gotcha makes sense. In terms of elements, there might be some options for different elements. There should be no issues running two different elements provided your controller is setup correctly.

Not sure if this would interest you, but we offer "hands-on distillery training" on your own equipment as well as "guest distillation services". If interested I would be more than happy to explain on a call what that entails.

Just reading your post make sure I understand this correctly. Your power supply (From the building) is 208V 3-phase Your control panel (On your equipment) is 220/240V single phase rated for 60A You have 2 5500W heating elements, are they 3-phase or single phase elements? I would imagine single phase but just want to be sure. Have you gotten a quote for a single phase line run over to the equipment? It is always recommended to run the power and phase the equipment was designed for. In terms of other elements, Its hard to say without any pictures of their connection method/design implementation. Do you have a make on the manufacturer of the still you can share for reference? Steve

I figured you probably had asked, sorry to hear that you are having issues with sourcing it. You do make a good point in that it is a bit small of an order, any other distilleries nearby you could join together with to get a bigger allotment?

In terms of why, that is a good question. I would have to ask some of the enzyme reps I deal with to get a good answer on that one. But otherwise sounds like a really cool process, and having the option to pull the liquid out at any stage is really nice too. Hopefully you can iron out the issues on the rye, keep us posted.

Eric Schreiber over at Imperial packaging has always done well by my clients.

Have you tried going directly to some of the mills down there? I know most sugar mills have a few different options in terms of the molasses they sell.

So the one recommendation I would make to that is potentially adding the rye first, and then the Alpha. Most enzyme manufacturers recommend adding enzymes when grains are in vs just into water. Are you adding anything to help liquify the mash like Beta-Glucanase? Sometimes the "gummy" character of the rye causes issues. Also just a question about the grain removal, is there a reason why you aren't distilling on the grain? I imagine lautering that must be a nightmare. Its strange that you are running into an issue like this with the FG dropping all the way down, so its likely not sugars. If I had to guess, it would imagine its the beta-glucans that are causing your issue. Next batch try adding some Beta-glucanase and see if that clears things up.