Copperstill
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Posts posted by Copperstill
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So I'm working on my business cards to start some marketing. When can I say legally or even ethically say Established by or Founding by on my business marketing?
I mean let's say I've been distilling (legally through work shops and friends distilleries) and have been making and adjusting recipes and planning on opening a distillery since 2001. Can I say that.
Now I don't care if the law doesn't care when you say Established by, as that could just be some marketing tool, but I also want to know from folks here if it's ethical to say so. I don't want to mislead the public, but have thought about opening a distillery and working on that sort of stuff since 2001.
Thanks.
P.S. My still is Officially finished just waiting on some gaskets so I can do a pressure test. Will post pics when it's all shiny.
Just do what large corps do and buy another business that was founded 100 years ago and then you can say founded whenever the other company was founded
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I've done some experimentation on this and have a view on condenser temp based on that experience but I've not seen much in reference material on the subject. Any reccomendations for access to hard data on solubility of esters and temperature?
Thanks,
Ken
Ken,
here are some books I recommend.
Le Cognac, Sa Distillation. by :Lafon;Couillaud;Gaybellile editions J.B. Bailliere In 1954 it would have been known as Notes sur la Distillation dans les Charentes. By 1958, the above name had stuck.
Lafon also wrote a book in 1910 called La Distillation dans les Charentes
The french books are greatly under utilized and are a great resource you will not find these in English but if you do please let me know
Whisky by Inge Russell talks about it a little but really doesn't go into detail about why the number is what it is in Scotch. I think this is due to the fact that Scotch distilleries often only make one style of spirit and so they want to make the same thing every batch unlike fruit spirit that can be quite different from season to season and varietal to varietal but that is just a guess.
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For Alembics the quality of spirit has everything to do with condenser output temp/spirit output temp. The temp that you run your condenser should be determined based on what your trying to make, how long you intend to age it, and if it is fruit or grapes what varietal your are distilling. This is very very important because there is a reduced solubility of volatile fatty acid esters at low temperatures, and small temp changes can affect the aromatic profile quite considerably.
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One option we are weighing for our start-up operation is a pole barn. We are in a rural area, on a wine trail. I've heard rumors (at best) that thieves have been cutting through the walls of pole barns. One investor actually suggested building a concrete block building with no windows (no way!). But he has a point. Any ideas on how to make a pole barn more secure?
When I build out my own facility this is must in my opinion. Plus you get eggs for breakfast.
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OK looks like this isn't practical, but can someone explain it to me (with more than an emoticon) because I am still missing something.
Vodka is distilled at 190...starting at 190 for the run. White dog you would make your heart cuts from ~160-120. Theoretically, why couldn't you start at 190 for the run, collect "vodka," and then once you get below 190, you stop. Then make cuts for white dog. Forget flavor or practicality due to yeast...just theoretically why or why not would this method work?
porter I think I understand what you are saying, but correct me if I'm wrong. You're saying you could do this, it's just not practical from a volume output standpoint?
Thanks for the help.
I know someone who has done this and theoretically you could do this; But the flavor profile for the white dog would be out of balance. IMO. That said follow your nose, do some trials, decide for yourself.
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OK, I finally will bite. Could you explain why you want "tinted" glasses? Do not all the senses play a roll in making choices? We use the Glencairn. Yes, Andy is a decent fellow to work with. But I also enjoy those little bowl with tulip glasses Bill Owens had at the San Fransisco Conference 2 years ago. Anyone with a connect on those? and the covers? or were they just broken stems?
All senses do but sometimes I like to sharpen my skills by hiding the blend color and a tinted dark blue or black(really it dark purple) glass prevents you form being able to see if the spirit/blend is darker from more oak/time in barrel for example. These glasses are also useful when doing two out of three cross comparisons. The tulips if they are for brandy can be purchased from http://lecognac.nexc...ccessoires.html if your were talking about the grappa glasses that were at hanger 1 I'm not sure where they get those.
I'm sure there are others and if you hunt you might find a better price but these aren't that expensive. as for the watch glasses buy those from a scientific website.
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The glencairn glass is just a tulip glass without a stem they work fine but I'm looking for tinted tulip shaped glasses for doing blind tasting trials.
Ok so what is everybody blending and nosing in?
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I've never seen them tinted but that sounds like the Glencairn whisky nosing glass. They're not expensive at all. Contact Andy Davidson at Glencairn at Andy@Glencairn.co.uk
The glencairn glass is just a tulip glass without a stem they work fine but I'm looking for tinted tulip shaped glasses for doing blind tasting trials.
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Interested also, but clear.
What we are looking for sounds similar. A distillery in StLouis uses them, but didn't know where they got them, said they are 'scotch tasters'. Have a nice flute flare on top, nearly a bowl bottom. Short stem.
Looked on the suggested site, nothing of that quality there.
Here is a link for 6 packs of the Flint tulips
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Does anybody know where to order tulip style tasting glasses that are either black or dark blue that won't cost me an arm and a leg?
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Dave, that is a decent price for small amount and no freight.
For anyone interested , we get our DAP and other items from American Tartaric Products, Larchmont NY, 914-834-1881. They have regional warehouses.
I can also recommended American tartaric.
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Hello, my name is Andy Minor. I am the General Manger for Agri-Empire. We are a potato grower, packer, shipper in Southern California specializing in fresh white, red, and yellow potatoes grown year round. We have been toying with the idea of making our own potato vodka with the potatoes we don't sell. I would like to learn more about the process, science, etc.
Thanks,
Andy
Andy,
Welcome to the forum.
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Hi everyone - I am brand, brand new to distilling and am interested in learning as much as possible. Over the last several years, I’ve thought about getting into micro brewing or into micro distilling but have been too busy at work (I'm a CPA) to devote much time to the subject. As I'm get closer to retirement, I'm giving strong consideration to “diving head first” into distilling (not sure as a hobby or a small business). This site has a wealth of information and with many knowledgeable participates. So, in advance of any postings I'll do, I apologize now for asking stupid questions!
Welcome,
Before you invest your money in a distillery project please go get some experience either working at a winery or brewery or goto school for brewing or winemaking. Start home brewing and or making wine now don't wait until you've spent the money to realize you don't know the fundamentals. I hate seeing people stuck to some tarbaby of a project cash strapped and unsure how to proceed. Diving head first is how you break your neck. That said good luck.
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I'm a software developer who also happens to be interested in starting a distillery. While I'm learning about distilling, writing a business plan, etc, I'd like to use my programming skills to bring something to the table. If anyone has any ideas, formulas, etc. that you would like to see in one or more android apps, let me know. I will post any finished apps on the Android market, and probably for $1.99 at most, if not for free.
I'd love to talk I've worked on this for some time and to dovetail my N1 and its camera function as well as several excel formulas into an a app.
BW
C. 808-214-0220
H.707-857-9945
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Welcome, Joe.
Welcome to the forum!
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To respond I'm not talking about making fine spirits I'm talking about making some of the best spirits in the world, and these are done with direct fire including running with a mash in the pot. I have been in this industry long enough to see a running theme on this forum where a small vocal contingent say you should run steam or water bath. That is fine but people need to know that there are other methods out there that work well, are safe ,and are not going to explode into flame. That said yes direct fire stills are more of a specialist still (less versatile) but as the above post states you should be very clear on what you intend to make and get the best tools to realize that product. I myself am in the camp of having several stills that do specific things very well instead of have one still that does everything ok.
BW
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Hi
Direct fired versus waterbath/steambath has been a discussion in this industry for a while.
In Europe, the waterbaths developed because of the high amount of fruit mashes distilled there. Even with agitation it is very hard to avoid sticking to the pot and the heat stress to the mash can be quite significant. Just think of melting chocolate in a waterbath versus over a direct flame - same principle. However, this problem is not limited to fruit mashes. Grain mashes are just a bit more liquid and still prone to sticking. If you are only putting stripped runs through it (and now my question would be - where is this other still with the waterbath and why not just have it for both runs?) or NGS you won't have the sticking but honestly I wouldn't want to be around that still.
Bottom line is, direct firing is a technique of the past. If you want to produce high quality spirits you either have a steambath or a waterbath.
All the best,
Robert
Yeah, well, you know, that's just like, uh, your opinion, man. -the dude The Big Lebowski
The comments below are about professionally made stills with thick copper.
Direct fire stills make some of the best spirits in the world (MaCallan, All Cognacs, Some of the best Rhums...etc). If you don't intend to barrel age your spirits and make only fruit schnapps than sure go right ahead and use steam or water bath. I like all forms of heating myself I don't write off direct fire use instead I think you should use the right tool for the right job. Not everyone is looking for a efficient distillation if we were we would all be making vodka. In fact many of us are looking for the opposite we WANT an inefficient distillation so we pull over components that add to the complexity of the final product. One school of thought even goes as far as saying that wood and coal fire are superior to gas because gas is too even in its heating and wood and coal create random hot spots that add to the complexity of the maillard reactions in the pot. This all goes with the understanding that you can't be running high RS batches in your still, and I recommend that you temper ideals about production with the convenience of steam and waterbath.
-"Bottom line is, direct firing is a technique of the past. If you want to produce high quality spirits you either have a steambath or a waterbath."
Just curious Robert you rep for a still manufacturer, does your company make only make steambath and waterbath stills?
BW
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Hello all
We are in the "research" phase of setting up a distilling business (location undecided), and we look forward to collaborating with many of you in the months to come!
cheers,
Timo and Ashby
Welcome to the forum from one Californian to another.
Cheers,
BW
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Check wine country classifieds
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Not heard of the company, but I have heard of using oak or other wood chips/chunks in stainless to speed up the aging process. And it was right on this very board we got stomped on for trying to 'cheat, bypass the law, change the law, etc.' when even mentioning the idea.
Interesting there's now a larger firm offering to do this custom aging process. If they really want to make the process work well they'll run the processing tank through heat/chill cycles every 24 hours. Speeds things up tremendously.
Isn't it strange how the unspeakable process now becomes an advertised and interesting idea........
LMAO
Lets be clear speeding up the "aging" process is not quite right as aging is much more complex than just extraction and oxidation. Also using this process is going to give you a very uniform product without any complexity due to barrel variation, so you need to take that into account when blending.
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Dear ADI members,
Due to many requests, I have decided to make our sensory guide available for everybody on this forum.
I hope it helps a few people to evaluate their spirits better.
http://www.kothecons...sory-guide-2010
All the best,
Robert
First off thanks for posting this. After briefly reading through this doc. I have a few questions regarding elements in it. In the descriptions of what your looking for in each distillate there are statements like (plum)"Cinnamon like aromas are unwanted, slight bitterness is OK." (apricots/ peaches) " An almond aroma is unwanted in these distillates.". I know how both theses characteristics are created in the final products but what I want to know is why you think that these aromas can't exist in the final product and add a positive element or additional complexity as long as they are not obtrusive?
Sincerely,
BW
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I have a one mobile tank that I use for chill filtration. It's not getting cool enough in our facility this summer so when I use the cooling jacket, I lose a lot to the ambient air. Is there some sort of insulation or jacket that I can buy or rig up to help with the chilling?
Talk to your local pool supply store about buying large cuts of 1/2 inch insulating foam. That way you can put it on as you need it.
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I have a one mobile tank that I use for chill filtration. It's not getting cool enough in our facility this summer so when I use the cooling jacket, I lose a lot to the ambient air. Is there some sort of insulation or jacket that I can buy or rig up to help with the chilling?
Talk to your local pool supply store about buying large cuts of 1/2 inch insulating foam. That way you can put it on as you need it.
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Bill told me a while ago I should re-post my ad so her it goes.
I'm offering consultation services for people that are moving forward on their distillery projects. Let me cut to the chase. I bring to the table not only experience making spirits, but experience making spirits at two stable and profitable micro-distilleries rare qualities among small distilleries in the USA. Germain-Robin and Stillwater spirits both of these distilleries have been in business for years (Germain-Robin since the eighties), and have won numerous awards in each of their disciplines. I understand the rhythms and the pace at which a distillery needs to operate. I know how much labor is needed for different tasks. I know what tools you should spend your money on, and what you don't really need or can make yourself.
Making quality spirits is paramount for micro-distilling. It's the only thing we have that truly separates us from the consolidated brands. To do this you need a clear picture of the product you are trying to make, including all the steps it takes to make it before you start. This is especially important if that product is aged because of the expense intrinsic to the process. You can learn the basics of distilling from reading a book or from a short class, you can pay a firm to file your TTB and state paperwork, you can consult with any number of people on branding your product. But creative inspiration can only be truly realized through an understanding of the fundamentals of the form one chooses to work in. In our case it is spirits, and if you want to make quality products through proven traditional methods I can help you learn the foundations of that form. I look forward to talking with any of you and learning more.
Sincerely,
Brendan Wheatley
the5ifth.com
email: spiritsmith@gmail.com
phone: 808-214-0220
distillate temperature
in Beginners
Posted
Personally I don't use demisting. But if I remember correctly and anybody chime if i have this wrong or that has a book handy the mixture becomes cloudy/milky/tubid because of fatty acids and esters coming out of suspension with your water addition.