daveflintstone

Thanks, I know how to read wikipedia and Van Gogh's website. The "take the bite out...leave a smooth finish" phrase is exactly why I was inquiring as to the actual effect of pot distilling after column distilling. It is a meaningless phrase.

Anyone have any contact or experience with Liquor Group? They are a distributor that uses what they call "bailment" so they don't have to buy the product before it's sold. I'm wondering how long producers are waiting for payment, and how much product they are shipping for free.

thanks, that's the info I need. I must have confused my earlier reading.

I searched the forum but didn't find any info about this.

After diluting down to vodka strength, 40%, is any resting/marrying/aging recommended before bottling? I'm not an idiot, and realize nobody "ages" vodka, but I recall reading something somewhere about allowing the vodka to rest a certain amount of time after dilution to bottling strength.

Perhaps I am simply confused about my past research. If not, please enlighten me.

What machine are you using to fill 50 ml mini bottles?

How many bottles per hour can you do?

OK, got your attention.

In spirits competitions or blind tastings, is there a standard or preferred method of palate cleansing between samples? Is this different for different spirits?

Hi Frank

The bottle in your catalog page is rectangular. Do you have a square one too?

I don't have your email, and the message system on here is not working.

OK, I'll answer my own question.

I just got the Bruni catalogs, and it seems their marasca bottle is a square tall shape.

If there are any others out there, let me know.

Anyone know where I can purchase quadra bottles, similar to Johnnie Walker bottles, in 750ml and 1l?

I'm not interested in the tapered ones.

Van Gogh says they column distill their vodka, then pot distill to "smooth it out".

What is the actual affect of pot distilling neutral after it is produced in a column still? There must be a reason, or why would they do it?

What proof do you think they would be diluting to before pot distilling?

We have had a couple of occurences where the product became cloudy as soon as either distilled water or reverse osmosis water or tap water was added in order to dilute proof. This happened once in a vapor and cold infusion of 2 vodka products (orange and vanilla). It also happened with a cold infusion of a coconut rum. Does anyone have any suggestion, comments, etc.?

Forgive my ignorance, but what is a "vapor and cold infusion", and a "cold infusion" ?

oh nevermind, I managed to figure it out

A good explanation, however be careful of mixing "markup" and "margin". I'm sure you know they are not the same, but non-financially astute types will go wacky trying to figure out why everyone else gets a different price when calculating their 25% margin. Unfortunately, I speak from experience.

In short: margin percentage = cost ÷ .(inverse of margin amount) ; e.g. 25%margin = $10 ÷ .75 = $13.33

markup percentage = cost x markup + cost ; e.g. 25%markup = $10 x .25 +$10 = $12.50

The common mistake is to multiply the cost x 1.25 on your calculator, thinking that's a 25% margin. It is actually a 25% markup.

Everyone you deal with will be calculating margin percentage. If you're shooting for a specific shelf price, this is rather important to realize or your shelf price will be significantly higher than you expected.

What was your learning curve before you could produce your final product? I've read much discussion about the length of time to plan, begin operations, become profitable, etc., but not much about how long it took to actually learn to use your distilling equipment. We're not supposed to start distilling until the permits are received, which is quite the bummer for the uninitiated.

So how about it--how long did it take you to make your fantastic finished spirit (vodka, gin, rum, whiskey, etc. etc.), what was it, and what equipment were you using?

hey Kyle, the message system seems to be down. Send me an email daveflintstone@gmail.com

Are you using the Enol's attached filter instead of, say, a plate filter?

When filling 50 ml with the Enolmaster, what production rate are you achieving?

I do not have the equipment yet. I was going to get a simple stripper from amphora mounted on a 120 gallon stainless boiler.

A circulating wash is the answer I'm looking for; thank you very much.

If you are distilling, why would you want to add bentonite? That degree of clarification generally isn't necessary pre-distillation.

Well that's my question. Is it helpful to add finings to assist in settling the solids, particularly in molasses washes? Hobby distillers are all about settling their washes before distilling. A small craft distiller is just a big hobby distiller with a license, and in a lot of cases, like mine, the hobbyists have many many more years of experience. If clarification is not necessary pre-distillation, why are the hobbyists clarifying?

Do any craft distillers clear their wash before distilling; why/why not?

Are you adding bentonite before or after fermentation? How much are you using? Is there something else that is more effective?

As Bryan indicated, you're talking two different codes, IBC (or UBC for some) and IFC (or UFC for some). One is building, the other fire. Manufacture of alcoholic beverages is classified as F1 occupancy in the building code. The building code is concerned with the building requirements, the fire code with the process. That said, if your fire inspectors require anything extra, you should be able to accomplish it with a small control room inside your building for the collection of final distillate and blending. That would be a one hour fire wall room, they shouldn't require sprinklers. This is what was confirmed to me by an architect, engineer, building inspector and fire inspector where I am. That is not all the same person btw; too bad, because that would certainly be more convenient.

I second the request for info; is it necessary to use plate filters for the wash between fermentation and distilling, or are you just drawing it off carefully?

What type, if any, capping machine are you using for screw cap bottles?

For those with experience with both bar top and screw cap closures, which would you choose, and why? My first instinct is that a bar top closure is somehow more upscale. On second thought, screw caps seem to work just fine for a whole slew of brands, well known and otherwise. Also, there's the winery trend of trying to go with screw caps.

What are the specs for that bottle?

I've been to Martinique and visited several distilleries. Unfortunately, they were not distilling at the time. Since they use local sugar cane, they only run when the cane is available, which is not all year long. Better check before you go. I think I went in December, this was a few years ago. Also, hardly anyone spoke english, which was a problem for me.