Max Action

CPVC would be the better choice, if you're going cheap. CPVC has "good" compatibility with ethanol, and PVC is only rated as "fair" and not recommended.

Does anyone know what brand is used on Buffalo Trace products? I just tried opening a bottle, and had the top separate from the cork. I had to use a corkscrew to get the cork out. I'm also researching packaging, and would definitely like to avoid these.

I'm still investigating potential sites, comparing regulations in different states, and have a few questions about California. I have all the relevant state laws and ABC regs, but could use some clarification. My immediate questions had to do with on-site tasting, on-site retail sales, and direct sales to retailers. Section 23363.1 is pretty clear about tasting, so that's fine. According to my reading, on-site sales to consumers are prohibited for a distilled spirits producer. The only allowance is specifically for Brandy producers. Am I reading that correctly? Sales to retailers appear to be prohibited by section 23363, but then there is an exception for Brandy. Does that mean a Spirits Manufacturer would be able to sell brandy to retailers, but not their other products. Or does that only apply to Brandy Manufacturers? Then I noticed section 25175 regarding whiskey aging. That seems to say if you're not selling "straight" whiskey, then it must be aged for a minimum of 3 years. So does that really mean you can't sell a whiskey that hasn't been aged for 2 or 3 years? Thanks!

Thanks, that helps clear it up a bit. I'm a visual thinker. Anyone out there actually have such a graph? I'd also be curious to see how the two systems compare in energy consumption.

I've been investigating commercial stills, and many incorporate dephlegmators. I understand they add extra rectification, but that's their advantage compared to just adding extra plates?

I'm still researching systems, and have seen a number that incorporate both copper and stainless steel components. Does anyone have any problems with corrosion where these dissimilar metals meet?

I do already have the relevant CFRs, but I appreciate the feedback. I'm not interested in using a new barrel for a quick "store" just for the sake of a name. Too much waste. I'll just have to get more creative with naming/labeling.

Let's say a distiller wants to produce a whiskey similar to a Scotch, a single malt aged in used bourbon barrels. What are some acceptable names to call it besides the generic unnamed "Whiskey?" Also, can a toasted barrel be considered "uncharred"? Basically, how much heat treatment can you apply before it becomes "charred?" For someone that prefers a more subtle beverage, the CFR requirements for unused charred barrels can be a bit restrictive.

Porter, you might want to contact your Department of Natural Resources (or equivalent office) and find out how much groundwater you're allowed to use in your area. Use it for cooling, then pump it back in the ground or just surface runoff if that's allowed. Of course if you have enough land, you could always build a pond. Use pond water directly, or sink your heat exchange tubing at the bottom. I know plenty of residential heating/cooling systems use this method. Much more efficient than ground source thermal.

Thanks Bryan, I appreciate the patience with this Beginner's section of the forum.

I wanted to get some clarification on how commercial operations are diluting their alcohol, as I keep reading conflicting info. Which of the following are you using? 1. 500ml of 80% Alcohol + 500ml Water = 1L 40% ABV 2. 500ml of 80% Alcohol + q.s. Water to 1L = 1L 40% ABV 3. Use trial and error, by repeatedly adding water and testing with spirit-meter 4. ???

Without hiring my own engineer, is it possible to find plans for a professional system? Either for purchase commercially, or maybe something in the public domain?

I used to work in the pharmaceutical industry, and we had a lot of luck creating stable suspension formulations with a homogenizer and a dash of polysorbate.

Looking at the still manufacturers listed in the equipment directory, its seems the main options are $100,000 professional systems or homemade-style systems under $10K. Are there any alternatives somewhere in the middle that I'm missing? Please feel free to message me if you have other suggestions. I would also be curious about the homemade option. Assuming I could find a qualified coppersmith/boilermaker in my area, where could I find plans for a good engineered system?

I agree with Lee. It's disappointing that people in general are becoming so risk averse.

Looking at one of the sample spreadsheets from Bill Owens, he's figuring a wholesale price for a case to be 1/2 that of retail. That's a 100% retail mark-up. How does that compare to the real world wholesale/retail pricing you guys are seeing?

I'm just doing planning myself, and curious if anyone is willing to quantify what "a good living" equates to?

rlw, the problem is not your water. as previously mentioned above, you've got too many oily compounds dissolved in your alcohol. Oil and water don't mix, so when you add water it turns cloudy. Same reason why Absinthe looks milky when you dilute it. Try a higher proof, or reduce your ingredients. If it's not secret, what is in your recipe?

Thanks guys, the info above is helpful. The pricing examples you gave seem reasonable, and I'm not going to worry about it at this time. I was worried they'd consider the bond amount a loan, and charge interest like a second mortgage...

I suppose this is more of a brewing issue than a distillation question. But why is heat sterilization the industry norm? I understand the need for heat to convert starches to sugars in grains. But in cases where that's not needed, I'd imagine there are quite a few alternatives. I've worked in the pharmaceutical industry, and there I'm used to sterilizing filtration. Is it simply that high-performance filter cartridges cost more than the gas/electric energy needed used to heat your water/wort/etc?

Just making some rough estimations for my hypothetical start-up, and I'm looking at a pretty good sized bond. Too pricey to pay out of pocket at least. I'm assuming most of you get your bond financed from one of the surety agencies? I'm not ready to hand over my credit and finances to them for an exact quote myself yet, so I'm just curious to see what sort of ballpark terms others are getting out there. And also if there are any preferred agencies, or agencies to avoid. Pretty much any heads-up advice would be appreciated.

Of course that's a good point that there are plenty of other hazards out there that have a higher chance of causing harm, and you can't worry about all of them.

Do you have any evidence that these risks are not seen in craft spirits tasters, or is this your own theory? What got me thinking about the oral/throat risks was an article I saw about the unusually high rates of oral cancer in the Calvados region of France, and then a second article from Australia that showed a risk from daily use of mouthwash.

I hope this isn't a taboo topic, but is anyone here concerned about the increased risks of oral and throat cancer from distilled spirits? I would imagine someone that's continually sampling their products would want to be vigilant about keeping regular check-ups at the Dr office. Any other special precautions?

I'll definitely take a look at that class, though December is a little too soon for me. In the meantime, does anyone have a list of recommended reading? I'd prefer to inform myself as much as possible before pestering everyone with too many newbie questions. I'm relatively comfortable with fermentation/distillation processes, equipment, allometric scaling, etc. What I'm hoping to learn more about right now are regulatory issues, bonding, marketing, finances, and so on. Oh, and I do appreciate that no amount of book-learn'n can substitute actual experience.