glisade

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Yes, still available.

Bought in 2017 from Mile Hi Distilling. Basically the same one here: https://milehidistilling.com/product/16-gallon-stainless-4-inch-mile-hi-flute-4-sections/ I have the other 2 sight glass/plate sections as well they are just not installed. Works great, very clean with no issues. $1200 and buyer pays shipping. Located in Knoxville, TN.

You can buy these online, just search for a 1/2" copper cooling coil. You can also buy coiled copper pipe at Lowe's and make on yourself pretty cheaply. I've done this a few times before to fit into a 55 gallon drum.

It's all up to the state laws. Every state can be different. Talk to your local alcohol regulating body in your state and ask them specifically what you want to do.

I don't think I would make the bar/retail any part of your legal distillery (DSP) at all. The bar/retail may be a part of your distillery business but they are not a part of your legal distillery from the point of view of the TTB. So you should make three areas within your building: legal distillery, bar, retail. Your distillery is your DSP and what the TTB regulates. The bar and retail are regulated by your state laws. Within your distillery, you would have potentially two main areas: bonded and unbonded (general) premises. Bonded premises are where all your alcohol is made, stored, bottled, etc..you have to have the alcohol in this space insured and you pay your federal excise tax once your alcohol LEAVES the bonded area; no matter where it goes. General premises is maybe offices, storage, etc..where no unpaid excise tax alcohol will be stored. If you decide you ran out of room in your bonded premises and want to store bottled and boxed alcohol in your general premises you would have to pay the excise tax on it even if it's not sold. Most smaller distilleries are probably in 100% bonded premises.

They way it reads you are doing exactly what is required. Your building isn't a distillery, the distillery is located within your building. You just need to make sure you clearly mark what is your distillery in your building drawing and then mark what is the bonded premises and general premises within the distillery. If you are selling alcohol in the bar and retail spaces, just make sure they are NOT part of your distillery. They should be marked on the drawing but they will NOT be a part of your distillery (general or bonded). They are just saying if you plan to sell alcohol it can't be in any part of the distillery but if you are just selling merchandise it can be in the general (non-alcohol producing) premises of the distillery. But it's probably best to keep all the bar and retail totally separate from the distillery...otherwise any part that is in your distillery would be under their jurisdiction during an audit.

There's some similar here but not in your size: https://www.glaciertanks.com/catalogsearch/result/?q=manhole+gasket but maybe they can get some. Also, check with https://shop.distillery-equipment.com/ Paul can probably get you anything. I have a 15" on my manway from one of his stills.

https://otherhandbranding.com/ They do all our labels, website, videos, etc..

Yup, I've seen for the last couple months that some don't seat down all the way. There might be a ~1mm gap and I can't get it to go down further. Maybe 10-20% of the ones I've used recently. However, that's only for the larger ones I have, the smaller ones don't have this issue though the bottle opening may be slightly bigger in the smaller stopper case.

I did a half gallon test batch one time where I mixed apple juice and malt wort (for a beer but no hops) and fermented them together. Then distilled it and put an oak cube on it for a month. I thought it turned out great with with hints of both malt whiskey and apple brandy. As a product it's tricky since it doesn't fall into a normal category (distilled spirits specialty) so it could be harder to sell. If you do it, I would recommend aging in a toasted, not charred barrel.

I wouldn't touch it. Let it sit for a week or so if you can. A lot of times the louche will clear itself. And if you proofed at a cold temperature, when the temp goes up it may clear itself. For example: if it's 60F in the distillery and the gin louches, when it's sitting on the liquor store shelf at 70F it's fine. Try warming a bottle up a bit and see if it goes away.

You can use any sample size you want...what matters is the sample size and the proofing sample are exactly the same volume (at the same temperature). You can add as much water as you want to your sample but if you add too much your proofing sample may end up being larger than your sample size. The concept of adding the water to the sample is to use the water to make sure you rinsed out all the sample liqueur from the graduated cylinder, funnel, etc..so you collect all the alcohol that was in the sample. So you should just use the minimum amount of water it takes and you should be fine.

Basically the cheapest deep fry oil that has a good smoke point for us it's a soy/peanut blend. Then when you're done with it the biodiesel companies will take it from you.

We used deep fry oil in our jacket with electric heating elements in our 150 gallon still. Just swapped it out after using the same oil for 5 years. We run it to 325F.