Copperstill

Micro is a a small producer. Craft is subjective. Let them try its as arbitrary as the words "Farm Fresh" or "All Natural". Besides Craft Distiller is owned and the copyright hasn't been contested in the time frame required. http://www.craftdistillers.com/.

I'm more interested in Woodford reserve not the company as a whole. To be honest I know the answer to the question I asked I just wanted Chuck to clarify for others. After all there is a difference between craft and micro right?

Chuck, Would you please share with everyone to the best of you knowledge how Woodford Reserve is made?

What does this mean for the small Washington producer?

I agree currently there is a wider variation in micro distilling salaries. Its more likely because most of the early gen. micro distilleries grossly under estimated their start up costs, and have no capital to pay well while their brands gain traction. Also if you look at what a cellar person makes its 30k+/- so that seems right to pay a full time employee if you don't want a total nitwit working for you.

one can extrapolate for this where wine maker and master distillery are exchanged. http://www.winebusiness.com/wbm/?go=getArticle&dataId=81509

This is a good example of why I asked. If you had said Christian Brothers your still would be entirely different.

The style of brandy are you trying to emulate in my mind will dictate this. What style are you interested in?

What ever region your in I would confirm this so talk with local liquor shops and distributors. Liquor sales are highest from September to December then everyone makes their new years resolutions and the demand drops for a few months. Then it starts to pick up and when it gets hot everyone switches to beer. Rinse and repeat. Plan your roll out accordingly.

I have noticed it in very high end brandies. I agree with Jonathan that its wiser to use synthetic or screw cap.

Nice find.

I'm interested in them for grain weights, and pre-distillate tanks so I'm not worried if they are off by a lb or so although it would be nice if they weren't

Please tell us a little more about them and their use.

please tell us a little more about them and their use.

Is anyone using load cells under tanks, stills, for grain? Love to know how they are working for you.

To my understanding you can bond to bond beer or wine to a dsp bond. And this can be done by truck.

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I'm thinking there are so many different still manufactures being represented in the american market that we should Have a technique topic for each of still makers. I.e. a vendome page, a christian carl page excetera excetera. That way people could respond to each other questions specific to each type of still they are running what do you think?

Jordan, Give BW here give me hollar if you like and I can share what I know bout building bbl ricks from GR

If your fermenter does not have it make a 2 part half moon cover it fits over the top. make it out of wood and put cross beams to prevent warping don't make it out of plywood. Use an electric pressure washer and clean all particulate from inside of the fermenter first. From your steam line Make a. Line out with a globe valve to a hose that can handle steam that runs over to a SS Pipe that can be inserted in between the two half moon tops. Run steam into your wash back for one hour then shut off the steam and crack the top To let it cool down. After is cools run steam again for 1 hour. Then pump your wash into the fermenter. This will knock back lactobacillus long enough for your yeast to get the upper hand. During the summer You may have to steam for additional third hour but let your palate and nose decide this. If you have any other questions please contact me I'll be happy to go over it with you. BW

I had this idea about five years back to set a mobile distillery up but lacked the funds(sounds familiar anyone? ). Currently there is already precedent with the TTB of running a mobile distillery(I should know I worked for one of the companies that set the precedent wow?!? almost 9 years ago). This idea really I think only works in winery dense areas such as CA or maybe WA or OR, and you wouldn't be able to cross the state line. I think the real market would be in being a value added service to wineries who want to have estate desert wines and less in making your own product. That said it would be a paperwork nightmare and would make filing for you DSP look like the 1040EZ.

give me a call I'd be happy to share what I can. 808 214 zero two two zero

Anybody ever seen these for sale or know of anybody using them in the USA? I saw these being used in Japan and thought that they must be less money than SS tanks.

you have to take the good with the bad.

Again coolant output temp and spirit output temp depend on many factors the rule of thumb your describing is only one way. I am curious are you using a shell and tube condenser or a worm?. I know production houses keep the coolant temp the same for both runs. I know of production houses that run lower coolant temp for wash and higher output temp for spirit. Coolant temp output is just one element and is independent of heat input in that both effect the productprofile/vaporflow/reflux differently. Sorry I'm not explaining this as well as I would like if anybody wants give me a call and we can talk about it.