CountySeat

Why the different proof for the 30s?

What kinds of yeast are people using for bourbon and who do you buy from? I've heard from good things about White Labs but they are really expensive ($8.80 for enough to do 8 gallons). I would appreciate any suggestions for types of yeast and supplier!

For those that propagate, what techniques do you use?

For those that use steam injection for distilling: do you use it for stripping only or for a spirit run? My understanding is that with many steam injected set ups, you can only reach a certain proof (140-150) because the steam that is being injected necessarily adds water. Does anyone use a steam injected still with a column for the production of vodka or other higher proof spirits?

Also - will there be a loss of flavor by injecting steam in the distillation (i.e. you are gaining more water from steam whereas normally the water content of a distilled spirit carries flavors with it from the ferment)?

Thanks.

Good strategy! I like it.

Thanks for the thoughts. Are concerns are that there are only a few products made in state here and if we are using the same bottles as the other local distilleries, it may just look like a copy move even if we have drastically different labels. The two bottles were are looking at are fairly distinctive - not just Arizona bottles.

Thanks. We are considering it. We like another stock bottle we found but someone else is using it in the same state, albeit 300 miles away.

What are people using to recirculate cooling water for their stills and heat exchangers? Does everyone buy a chilling system and recirculate? Or do some people just run the water down the drain? We would prefer to recirculate and run a cooling system but the cost is pretty high. In our location, we likely will not have to pay for water but it is a shame to waste so much.

Thoughts?

I read the regulations to permit the use of a state outline. It is also done by Pure Kentucky Bourbon.

Thanks, I'll try that next time. What about running it through a carbon filter? Would that help? Better pre barrel or post barrel?

Are you trying to separate before or after fermenting? If you are trying to lauter after the fermentation you will have better luck using more of a cracked corn than a corn meal. For bourbon, I grind to a rough flour and have tried a variety of methods to filter out the solids with little success. I've been to King's County in Brooklyn and they used a cracked corn and then filter after the fermentation with pretty good results. They used electric elements in their stills (I think they have since upgraded to larger Forsyth).

What should installation typically cost ? I know it varies but is there a going rate the installation of a boiler about that size?

Great article and thank you for the informal review of our proposed plan. Very helpful.

We are in the process of picking a bottle. We have looked at a lot of different options and were hoping to find something not used too often without having to have a custom bottle made.

We found a stock bottle that we like for a variety of reasons (fits what our product will be branded as, good shelf presence, etc). We just found out that a new craft distillery that is nearby (same state, about 75 miles away) is already using the same bottle. They have been open for about 6 months, we won't be open for about 9-12 months. We will sell in the same product category.

Would this deter anyone from using the same bottle? Would it really matter if the labels are much different?

I mean a very strong dominating alcohol taste in the first taste. I.e. - the first taste is fairly rough and burning then yields to a good taste. Just strong and burning a little bit up front.

It does open up a bit and yield if I let it sit in a glass for several minutes.

In current bourbon whiskey R%D, we are getting great flavors on the back and, a nice nose, but a strong boozy first taste. Any tips on a softer open? We use a pretty standard wheated bourbon mash bill, double distill and age 6-7 month in five gallon barrels? Any thoights on fermenting and distilling tips or just need more time in the barrel?

I agree with Jedd Haas. There are many great threads on here but some of the most useful may be a bad experience with a supplier. I know we have steered clear of a few companies because of bad reviews and are glad for the information. In the same way that many of the suppliers who post here receive well deserved praise, I think it is valuable to know what companies are not treating people right.

Do they offer electric mash tuns?

5 gallons for 6 months.

Received a sample of these glasses. They are VERY nice. Great feel to them and work well.

We are looking at a relatively small location.The size is big enough for running out equipment and a limited amount of barrels. The space offers two solutions:

1. It has a few smaller spaces (same building but not directly next door) which would be ideal for a barrell room. Once we need more space, we could cheaply rent a space to store barrels.

2. It has a large secure basement area with racks which we can utilize free. Not the best option because its pretty chilly there year round which may lengthen aging time.

My question is whether I can expand a bond to add space in the same building in the future? Has anyone run into this?

I don't know exact KW, we are just looking for an electric set up that would permit us to run mash and distill. We are tentatively considering runnning a 250G stripper, 60G spirit still and 400-600G mash tun.

The thinking is we can save some $ up front by avoiding a boiler but perphaps thats not wise. We were looking at bain marie stilling options and electtric mashing to avoid the expense and complications of a gas boiler.

It is unfermented apple cider. I would buy it in bulk, pitch the yeast, ferment is and then distill it. It is 3.40 if I bring my own totes and may be a little cheaper is I buy a large quantity. They sell it to wineries right no pre-pasteurized.

Since we are debating going all electric (haven't decided yet), we are looking for a good new or used electrically heated mash tun. We use heavy grains including rye so we would need an electrically powered water or preferably oil bath to heat the mash.

Thanks.

Many will start with selling an unaged whiskey or other clear spirits and use smaller barrels to cut the time frame down for aging to 9-12 months.

The only way I've seen something like that done legally is to have another distillery produce it for you before you are licensed. They "contract distill" is and then sell it to you to sell as your own product. I know Journeyman in Three Oaks, MI did it that way with their first batches of rye - they were made by Koval I believe.