Michaelangelo

Chuck, If you are still looking for equipment I have a still, tanks and fermenters and some other equipment for sale to get you started. Let me know what you still need.

Time to go big, so we are selling our original still and fermenters to make way. These items will be available about October 15th, sooner if our new system gets here before that, we don't have the room for it all. This is what we started with and we made award winning spirits on it, you can too. Here is what we are offering: 100 Gallon Electric Hybrid Artisan Still, w/Agitator, Gin Basket, 4 plate Column w/Dephl, Condenser and Controller $30,000 Complete 3 Each 300 Gallon Custom Metalcraft Open Top Fermenters (Square, with 2" TriClamp, Jacketed one side) $3,000 each Minox 1000 Liter Stainless Steel Spirits Tank with Lid, 1-1/2" TriClamp ports, thermometer, butterfly valve $2,000 Minox 1000 Liter Spirits Tank with Lid, 2" TriClamp port, 1-1/2" port, thermometer, butterfly valve, jacketed $2,500 Would prefer to sell this all to one buyer, and we will help you load. Serious inquiries only, PM me for more details.

Grant, do you want to share your solution, maybe post a picture?

Ok, end of the year and we are cleaning out the closets before inventory. What does everyone do with expired enzymes? I’m guessing that you shouldn’t just dump them down the drain.

What’s the cost of the bag?

Unfortunately most distributors are just a delivery vehicle, it’s all up to you to create the demand.

Unfortunately we are into “weird science” here. Much of this is left up to the interpretation of an individual sitting behind a desk, just once I would I would like to see some absolute and definitive guidelines on this topic either by the insurance carriers or the TTB or a collaboration of the two. We waste a lot of time debating these things and we all need the same answers for example: What is the minimum distance between a DSP and a residence? What exactly defines separation? Why isn’t getting your local municipality and local fire marshall to approve your plan part of the application process for the TTB? Shouldn't there be a “basic” insurance policy that all DSP’s must have, and then options based on your particular situation? Inquiring minds want to know these things.

Most health departments look at a three compartment sink and immediately draw upon the need to enforce controls designed for restaurant applications. Those include an air gap of at least six inches flowing into a floor sink that has been tied into a $15,000 grease trap. Best to check with your local health department before making any repairs. If you use that sink to clean anything from your tasting room it falls under their jurisdiction. You might want to check the local health department website to see if their construction/remodel requirements are online before you call them.

Would love to see this in action if you can video it. We experimented with something homemade but similar built the proto out of plywood and worked well, but too slow and had a back up we had to start and stop three times before finishing.

Assuming that you are providing all of the consumables (bottles, labels, corks, tamper seal, cartons, etc.) I have seen this anywhere from .50 to 1.00 per bottle depending on the quantity just for the labor. Then you have to add in the cost of the labor to dump, proof, and transport. Just curious as to why you would want to outsource this when you could do it yourself?

Really the first “Hybrid”

In this case I would listen. If you can’t see because of mishap, what happens to your family? T&S Brass has a great eyewash station that hangs on the wall and doesn’t have to be plumbed. You change the liquid every six months, and it passes all of the OSHA Inspections.

Wells Fargo offered us Clover as part of our Merchant Services Agreement. Works like a charm.

Where are you buying beet pellets?

Who manufactured the still, any specs on the boiler?