rhynorange

What is the final proof of your product? What are you using for proofing?

Office/Compliance Manager Caledonia Spirits is looking for a career minded person to join our team as an office manager. Qualified applicants will be organized, communicative, and flexible in a rapidly growing workplace. Job Duties: Working with production team to document all production processes, monthly reporting to state and federal government, and all permitting responsibilities. Position also includes general office management; including working with our bookkeeper, inventory management, receiving and responding to phone calls/emails, etc. The position may also include social media updates, giving tours of the facility, and working in the tasting room. Preferred Job skills: - Office Management experience - Proficient with Excel, Google docs, etc. - Ability to document a production process into spreadsheet - Strong attention to detail - Ability to comprehend and maintain the company image - Appreciation for craft spirits and artisan products - Ability to multitask several duties - Able to lift 30lbs - Ability to work hard and efficiently for a long period of time with menial tasks Send resume to: todd@caledoniaspirits.com or Caledonia Spirits, P.O. Box 1249, Hardwick, VT 05843 Please, no phone calls.

Direct fired, removable top, copper still. 25 gallons capacity. Great still for small production or r&d. It's been great for us, but it's too small. Available immediately. Can be picked up in Hardwick, VT or we can pack on pallet. Buyer to pay shipping. Email ryan@caledoniaspirits.com for more information.

Anyone exporting to Europe? We've made some great international connections, but none in Europe. Any advice?

We use silicone tubing for many applications. You can buy it from McMaster in any size, plus any wall thickness. High heat and alcohol tolerant.

Black Swan vs Barrel Mill... Does anyone have a preference? Anyone sourcing from both companies? Side by side comparisons? We have been using black swan on some trials, which I'm happy with, but I've talked to other distillers who solely source from the Barrel Mill. Both companies claim to be crafting superior quality. I'd love to hear some unbiased opinions. Let's hear it.

Always wrestling with this one.... I know there is a better solution than this but for our longer hoses, we use some wire carts and lay the coiled hoses on their side. It works, but I know it could be better.

Caledonia Spirits is looking for a career minded person to join our team as a production assistant. Qualified applicants will have a passion for quality products, attention to detail, good communication skills, team leadership skills, and a strong desire to be in the fermented beverage industry. For more details... http://caledoniaspirits.com/wp-content/uploads/ProductionAssistant.pdf -Ryan

Thanks!

Depends how you're planning on using it, and how much storage space and tanks you have.

I'm looking for some 1 1/2" stainless coils. Most of my local metal shops aren't able to coil pipe this large. Any ideas?

Grandfathered? Distillers have been using potatoes for a long, long time. I wonder how it tastes...

According to wikipedia, copper sulfate is soluble in methanol(and water), but not ethanol.

I'm also curious about this. I'm guessing it's the length of column and degree of separation that comes from the plates/packing. Eventually it falls out, but when, where, and why?

Humans can barely metabolize the stuff, I'd keep my yeast away from it. This conversation may be the start of the yeast obesity epidemic.

jwymore, I've got some used equipment(direct flame, ~3.5bbl) I'm interested in selling. I'm located in Vermont, may be worth considering if you're not too far away. PM for details if your interested.

I think I hear your point but I have to disagree with the analogy. Hop choice is important from the initial vision of the beer. Hop to malt relationship is the backbone of any beer. Far too many beers on the market are examples of great mashing/fermentation but the brewer selected the wrong hop to contrast the grain bill, thus destroying what could have been a fantastic beer. I suppose I'm slightly off topic of the conversation but the brewer in me couldn't keep quiet.

Thanks!

I like lallemand for most of my mash fermentations. http://www.ethanoltech.com

Bluestar is right about yeast. Yeast choice is crucial for flavor and how it acts. It doesn't seem necessary to worry about yeast dropping out in a case of distillation. But if for some reason it is important, try choosing a yeast strain with better flocculation. Some yeast strains will drop out and some stay suspended. Most labs can provide you with a flocculation rating for each product they carry.

no.

Our mashing equipment is nearly finished, just waiting on a couple agitator parts and the welder to install. I'm quite familiar with this scenario. Don't try to pull off a stripping run and a mash in the same day... (yawn). Your pictures look great, good luck!

Mash, sounds like you're due for a visit!

I'm not sure why that uploaded so small. I'll take some better photos of the still.

Here is a photo of the potstill.