mendodistilling

RM 5.5

One thing I will note here, not as an expert but simply as a benefactor of wonderful people Like Glenn wensloff @ Elutrian systems, you need a bioreactor, which is an aerobic septic tank basically, its aerated and gives the oxygen that is required to breakdown the high bod alcohol. A septic will actually stop dead in its tracks with alcohol, it likely will kill all bacteria if too high and it will take a very long time to process it. BOD of residential waste is 200 ppm. alcohol is 20,000 ppm, so it requires a great deal higher oxygen, if this were to hit a water supply, aka, a moonshiner mistake, fish will likely start rapidly dying depending on the volume of liquid to water volume. The bioreactor in just a few days uses regenerative blowers or other forms of oxygenation to help build bacteria fields and speed up the process. Its what most large breweries do to break stuff down, its actually the same thing shrimp farms use I believe. same idea anyways. If anyone has any questions call him, he is extremely willing to help. He is helping me deal with California waterboards which isn't a small feat when its not a waivered use. (209) 603-7350 Elutrian Systems He is in sales so he will likely be highly motivated to help answer your questions. This is the future for all distilleries, I guarantee it will soon be 100% required.

Sorry, for the Waterboards approval of a form 200

California is definitely full of fun with their learning as they go use permit. I had to get an archeology survey for indian articfacts 3k, pay California energy fee for under 10k sqft as a new hidden bsas fee, which was 1k, over 10k, is actually $10k. The bioreactor fee for engineering and design and submitting the form 200 is topping 20k here real soon. I'm feeling probed in places I don't like big time, from every angle. This is all to approach the county supervisors in a public meeting for a maybe.

Its ld50 is 4x lower too, not good! You can contact moonshine university and see if they can get you an isolated sample to smell/taste. David Defoe runs flavor man and can probably do this.

Yes, the reason I tell people, of course you COULD buy a bunch of lettuce for 1.00 but the farmers market lettuce that cost 6.00 is less than chemo later.

I am interested in shopping for SBA Loans with local and regional banks in the near future. Has anyone obtained a loan from the banks and if so what did you use to support your risk factor. If anyone would like to share input on this by public posts or private message I would greatly appreciate input. Did you have equipment and did they use this as your collateral, at what value, a portion? Did you have permits in place(county/city use permit, state/federal) or try and get them preemptive of the permits being obtained? What banks were receptive to this genre of business? Did you use any SBA Score help? Thank you for any help, all input is welcome, including pitfalls and warnings you have about your experiences.

Could this be added to Quickbooks POS as a plugin or something that would tie in tasting room and operating costs all in one. I really want to do this because you need so much more than TTB reports, you need to be able to print out a profit loss sheet at any time to do all your decision making.

din fitting maybe?

You can pump it back wards too.

The heads work pretty well, hot water, clean after distillation before it cools off. You can use wire brushes as long as they are made for copper, some are too stiff and will scratch up the copper.

http://www.brickpackaging.com/product/330/Powder_Coated_Beige/399/Small_Format_Racks__15_Gallon__BLACK/

What a cool idea, too bad, all cities are requiring people to stop doing anything for the sake of safety. In Sonoma county some drunk moron packed a ton of people on his deck and the deck fell, he sued the county, now there are no parties allowed which you do not have rooms to house them after 10PM. . In wine country, where events are constant. Awesome idea..I wanna see that Tuxedo!

Does anyone have experience with these? I'm interested in using one to figure out my starting abv% and if I get one I'm trying to decide if its worth a digital version. It would be nice to be fast but I'm not looking to part with much money for it right at the moment. Does anyone have one they like and is easy to use? I've had someone explain to me how they work but I've yet to use one myself.

You may try high psi (60 - 100) and low gpm. You can do a lot with most cip balls. Here are 2 people that know these items well. The complete winemaker Santa Rosa, CA. and Key Industries Napa, CA. Key is a dairy and winery supplier of all kinds of stainless stuff. The other is good for random stuff you may need. Not always the cheapest but they are good at having stock.

I made a mistake in fully explaining my original thoughts. If you are going grain in, then you can mill much finer, to a powder for best efficiency, or you can mill 32/1000 for good hull retention to lauter off grains if you so choose. Both work, its just a matter of creating a filter bed with the hulls. The other thing to work out is hitting your desired abv starting gravity. You need to have a wort with a potential high enough to actually hit your desired final gravity reading. So those would be goals of the cook, make sure you take notes on sg goal and make sure your cook times, etc are getting you close each time. You can always add water, its hard to add sugar.

The answer to the question is in the diastatic power level of your chosen grains which is why denver distiller is asking what types of malt you are using. The lauter will need hulls to create a filter bed but if you are doing grain in mash then you can get more fermenter conversion as well as long as you do not flame out at a high enough temperature to denature the enzymes. A starch test will certainly help give you a length of time test on conversion. You'll need maybe 10% malt going into the cook, so that when you cool it down to do conversion you do not get a barley crete mixture before the enzymes have a chance to break bonds. You also need to make sure you are cooking it at temperatures high enough to soften the proteins or they will not let starch loose. 190 for an hour should suffice. The reason for 51% corn laws is because the rest of the malt is used to convert the corn, its necessary to get the enzymes somewhere, otherwise they'll be from a synthetic source. 6 row will be higher, wheat is high, you'll need to find out diastatic power needed to convert the raw barley, then make sure you're putting enough in there for them.

This is why I love this forum. Thanks guys for your input. Do any of you have any book references for a nice evening read? Thanks!

Communication is key... speak up and be ready to hear no. Its a free negotiation, they may have their reasons too. Hopefully if its a budget thing then you can hang tight til they make it to a healthier budget and everyone will do better, later, together.

I believe in a working wage and I believe you should pay employees what the going rate is for such a job but that is not necessarily what he asked. He has the job, he is not trying to apply for the job. He is trying to get more money. Typically in my experience as a business owner autonomy to partake in freedom to play, trial, research, and contribute to the job is more valuable to the company than anything else, your feeling of being needed and staying busy as well as getting attention and comments alluding its being seen and noticed. The idea of you needing more money then would only be satisfied if you truly like your job and dont want to quit anyways. This ties into to what natrat is saying. If I pay you x amount over time, whats to keep you from always being on a money chase like most wine makers here in sonoma/ napa county. There will be an opportunity cost at all avenues but is the job giving you a challenge or are you bored, disgruntled and hoping a higher pay will atleast temporarily make you feel better or more valued. If this is the case, then you should plead your case as you see the need for a raise. I know a guy who has been at the same job for over 20 years and is always a little upset that he hasnt been given a raise but he likes his job and is very good at it. He has the same pay as 20 years ago, however, he has been reluctant to ask for a raise and it does cause problems.

The question will be, do I as an employee help bring more money into the company.

You have to be able to argue your value, its not a standard thing, one person would be a ceo of one company making 350,000, and his brother, a much more resourceful and social but equally capable person could be making 15 million. If I had an employee suggest to me he feels he needs a raise, he should explain to me: How much money I have invested my time opportunity cost into his training and how it will amortorize over time, and how he has exceeded this value exponentially. Its pretty much that simple. If I train you, and you ask for a raise before the 3rd year, I must not have offered you a working wage because training takes time and until you can properly train others you deserve the apprentice pay. Once you can prove this to him he may feel the same.

I have a 12 hL which will be here shortly, its got an agitator to keep it moving with direct fire. You could also rack off the liquid from the grains in the fermenter to reduce solids. Call Hubert Germain-Robin for ideas that Prulho has come up with for this still. He knows people with a lot of different applications for this still. 707.485.0581 Or hubertgermainrobin@gmail.com He is the U.S. rep.

Would you think there is a need to try and lower the strike ph now manually or were you happy with the higher pH with the stillage keeping things in better check? I was considering playing with this with a panela rum, how do you store stillage if it comes up that you would need to do so? I'll see what I can find about the pH directions in my books on monday when I return home.

If you buy shuetz ibc totes, then buy directly from the rep all fittings you may need, they are 100 minimum to buy from him but the fittings are incredibly cheap (6-8.00) to make whatever use out of them that you can think of doing.