whiskeytango

The why would be because the manufacture specked out 600 btu to run each piece of equipment. So if we run both we are at 1200 btu no? But back to my question. What is your normal operations pressure on your system?

What PSI do you guys usually run your boilers at? Looking to get a 1.5 mill btu boiler to run a 450 gallon still and matching mash cooker. It operates between 10 and 15 psi just wondering if that will be sufficient?

Yeah i know there are more variables, really almost to many to consider all the options, Just trying to get a good idea as to if a 450 gallons still properly ran with a decent mash could yield 53 gallons or so of 120 proof

Ok so a pretty general question but just a show of hand or posts with answers. Can some of you tell me 1 - Still size/mash volume 2 - % alcohol of said wash 3 - total gallons collected at 120 proof Just trying to get an idea of say a 450 gallon still that gets filled with a 10% wash will result in X amount of 120 proof to put in a barrel. I want to match my still size to a barrel or a little over a day production. Just done want to end up a gallon short on my runs. I know the simple math on this says the 10% wash will yield in theory 45 gallons of pure alcohol but we all know it doesn't work like that. So my guess is that it will actually yield closer to 45 gallons of ~ 160 p that will need ~15 gallons of water to get it into the 120 range. So my 450 gallon run will fill a fair amount over a barrel. Any real world answers appreciated.

What was your timeline like?

I am looking to move as well. Anyone move lately that can update us as to a estimated time line.

I say just go for it, no one is watching!

But @Shindig what about my problems? I got real issues... Lol @Silk City Distillers I'm trying to add some air to the wash now if that still doesn't work ill give DAP a try

Ok here are some more info Brix is around 14 (max) PH starts around 5.4 and then drops quickly to about 3.6 Temp I'm just going off the directions on the yeast to to re hydrate as specified then fermenting out at bout 78-82 degrees for nutrients in using the fermaid O or whatever its called in the amount specified on the bag,

the lalamand distillamax SR is a rum yeast, Seems just as slow as the EC1118

Its actually cain juice (liquid).

Brix is around 14 PH starts around 5.4 and then drops quickly to about 3.6 Temp I'm just going off the directions on the yeast to to re hydrate as specified then fermenting out at bout 78-82 degrees

I am working on a rum agricole wash and i am finding its very slow to ferment. I have tried a few different yeast strains (ec1118 and a lalamand distillamax SR) adding nutrients as well. its just very slow like weeks to ferment out. I am obviously missing something here, any ideas?

Im having a hard time getting a strait rhum agricole to ferment out. Iv tried a few different yeast strains as well a nutrients and they just go super slow. Any obvious things i could be missing?

Way more impressive than the google search.

Well google says your a Anglican Pastor so not sure how much that will help your cause. Might just want to put up a resume.

For once i can answer Davids question. I feel so SMRT Idaho Liquor Supplier Representative In Idaho in order to get a general listing you have to have a rep that lives in the state. You can sell to Idaho without this but you will be special order. This usually means one case at at time when requested by someone, but a listing is pallets and they stock you in all or most of the state run stores.

Are you allowed to go over at all? I was under the impression you could go over up to .15 as long as you payed that extra on your tax filling.

The difference between 80 proof and 81 proof in the eyes of the TTB is a fairly large error.

As Huffy said, Proof can be changed without submitting new label approval. The only thing to consider here is that all you proofs fall within the allowable limit, IE you cant bottle whiskey at 60 proof and still call it whiskey, It has to fall within the allowable limits for that type of spirt but 80 proof on one bottle and 81.5 on the next one is allowable. You will have to keep this I'm mind when calculating your Taxes.

Never is a bold statement, My last one took almost 2 months, No problems with how it was submitted thats just how long it took to get processed.

Is anyone using a on demand type system instead of the traditional liquor tank? Seems like it would be much more efficient. Any concerns or comments as to why or why not?

You forgot the 5th type, those who buy GNS add local water put into a bottle and have a local made product. Its even better when said distillery has a "master distiller" yet they have no god dam still. kills me every tim.

Yep and it will be made by the same people who have Grey Goose, Stoli, Belvedere, Smirnof they have the product and the budget to market it.

Your going to need a bigger gin basket. In my experience you need much more botanicals to vapor infuse vs maceration.