Palmetto Coast

That number really sounds high to me, too. I would talk to some of the equipment manufacturers on here to see what they recommend. I would say you could get by with half that. Todd

Just an update to my previous post. We were told that we do NOT need to have our boiler in a dedicated, fire-walled room. We have opted to do so, and a separate room for our mill, just as a precaution. Todd

Generally speaking, gas-fired stills require a dedicated room. However, this is not always the case, obviously. Koval Distillery in Chicago has their boiler in a dedicated room, as does Las Vegas Distillery. However, I know of a distillery in South Carolina that does not have theirs in a dedicated room. Rather, they run a VERY long length of pipe from the boiler to the still. I have not found the same requirements for electric steam boilers. I would be interested in hearing from others with different experiences. Todd

It is my belief, after speaking with the TTB, that you just need a separate entrance to the outside. The entrance to the distillery "warehouse" (bonded) can not be the same entrance that they use to enter the retail/tasting (unbonded/general) area. In effect, it makes it its own separate space. Here is an exceprt from the TTB agent - "...completely separate the two areas and hence take that section off distillery premise. You could also use a solid wall with a glass window, but again it has to be floor to ceiling. The reason for this is that the regulations don’t really allow for a tasting room or retail on premise, so in order to make that happen, you need to make the division complete. Also, you need to make sure that the tasting room would have direct outside access..."

Limestone Branch was using barrels to ferment in. Not sure if they are yet or not.

Hi Bob, Glad to have your expertise on the forum. Todd

For some heavy rums, they use slow fermenting yeast. The longer length of the fermentation allows the ferment to produce more flavors. Todd

Possibly someone from ADI could chime in here. At the April conference there were tasting glasses out the wazoo. They should know where to order them. Todd

Chris, I have a pig farmer that cannot wait to take my rum stillage. Todd

Glad to see you! I have a similar history. Best of luck to you! Todd

Depending on the need for a forklift and size required, you might also want to look at these: https://plasticstoragetanks.com/cgi-bin/store52/agora.cgi?xm=on&product=Open_Top_Tanks_PE&ppinc=tanks&maxp=20 They carry, 200, 350 and 500 gallon open top tanks with lids. Todd

I agree with Phil. The Independent Stave Company put out 3 (that I am aware of) separate editions of the International Barrel Symposium. They touch on both wine and spirits. The results are just that, results and findings. There is minimal explanation provided. I have a collection of research that I have found, as well. PM me if interested. Todd

Another FYI... Whether you lauter and have spent grains, or use a finer grind you should still be able to dispose of your liquid stillage through a farmer. We have one that is eagerly awaiting ours. Todd

That's funny! I guess since I visited the ONE distillery that was allowed, I just assumed that ALL distilleries in LA were able to give tastings and onsite sales. Congrats! Todd

Since it is an anonymous survey, I would have liked to see other questions that might also benefit those starting out, including: In how many states are your products distributed? What are your wholesale/retail price points or ranges? Maybe next time? Todd

I was asked to do a short (15 min.) presentation to a group of 30-40 young professionals next week. I was just curious if any of you had any interesting stories, anecdotes, or suggestions for the presentation? I thought I would touch on past, present and future of the business, but would really like to get a little more meat to fill in the presentation. Any thoughts? Thanks, Todd

I had seen that, too. I'm curious if he could write an article on the best food trends. Also wonder which of you gave him the crappy spirits

I am looking for a good eccentric screw pump (aka Positive Displacement screw pump or progressive cavity pump) to move molasses. Anyone have any good leads or good results using another type of pump with molasses? Thanks, Todd

I don't know if you made it to the ADI Conference in Louisville or not. Michael Kinstlick of Coppersea Distillery compiled a great presentation that is available for download at their website. Make sure to thank him for his hard work. Todd

I was given a quote just on the line from the street to the building. It ranged about $20k-30k. Todd

Hi all, I am looking to get about forty 1/2 gallon flint glass bottles for a project. Anyone know of any place that will give me decent prices on a small order? Thanks, Todd Weiss

Just ran across this one today. Bartenders are actually fermenting and bottling now as well. http://www.tastingtable.com/entry_detail/national/6157/The_latest_cocktailing_trick_Fermentation.htm

Hi Susan, I am not currently aware of any. I know there are some in Philly, and I believe one in Malvern-area as well. By the way, I grew up there as well, and would have to agree with you. Send me a PM, I would love to discuss it with you. Todd

I am interested in talking to folks that do any of the following: 1. Leasing time, space and equipment of a licensed distillery to produce your own products. 2. Or if you lease the aforementioned to someone so they can produce their products 3. If you produce private label products for others. I know of a few folks on here that done one or the other, and will try to contact you. Feel free to PM. Thanks, Todd

How specific would an electronic scale need to be? I guess it would depend on the volume being measured. We had looked at a pallet scale from Dissonance, as they are local. They were rated within 0.5 lbs, but he found the reliability slightly better. What scales are others using?