Falling Rock

I like tours. And a good/interesting/fun tour will sell me a bottle.

I used to hate to hear, "Have a story."

Now I see it as a challenge. Have a story. I doesn't have to be a family, historical, heart wrenching story, but something to keep the tour audience interested while you show the process to those that want to know the process.

I won't have a tour without a tasting. I'll have a tasting without a tour for those that don't want the tour.

I also see it like the car sales approach. For most, the more time they invest in being there, the more likely they are to buy.

Some states have rules about Hangers...

You had better taste some scorched liquor before you deem this a desirable idea.

I have some scorched grain base liquor, and have saved them for blending...a little can go a long way. I wouldn't want it in every batch.

Cheers Pete. I have read that thread but let's say a still was trying to puke as you put it, is there a device/ mechanism that I can allow it to do so?

YES! An old remedy for this was called a "Slobber Box." A Thumper without being precharged.

Most sites have calculators as does your equipment manufacturer.

https://www.stilldragon.org/calc.html

200 liters at 35,000watts with agitation would be approx 28min to first vapor by my calculations and very or too fast, more likely to scorch.

Approx 17,500watts will get you to 93C in an hour.

Stilldragon offers the agitators as options...I assume would be hard to beat.

Also, I would foresee more elements at lower wattage being an advantage. This would also allow for finer temp control by simply turning elements on or off.

I have used Stranahan's as an example before...they have knee walls around the stills and blending tanks, vents sucking air at floor level and just above the tanks.

I have always wondered what the Warning Points were?

Welcome...I like your choice of guard dog also...

I like this...or Liked It...I checked the box.

Boiler, steam jacket...you vent it where you need to.

Here are some purpose built concrete fermentation tanks...

Or a rum ferment in concrete!

My bringing up rupture disks was that they are cheap. There are lots of cheap rupture disks that fit a standard triclamp...very cheap. Then use pipe to get to floor.

Now, look at common materials you can make your own. We used to use aluminum or copper foil...there are charts that tell you the rupture values for the thickness...makes it almost free. Sandwich a piece of copper foil in between two tri clamp gaskets and done.

Remember, they're not supposed to be under pressure daily...just in case of an event!

I have been to a couple of places it smelled like the crapped in their tanks. But I think the morale is, "don't crap in your fermenter, wood or metal."

What's the consensus on cement fermenters?

Although I knew ancients stored wine in cement cisterns, I just saw an article about modern breweries using them.

In the idea of keeping it sanitary and or tri clamp. I have seen 2" (increased volume) caps with rupture disks very cheap. You buy the disk that ruptures at the pressure you desire.

Even ebay, has them a low as $8 for a SS316 2" x 5 PSI version, $19 for a 3" x 5 PSI version. Looks that you can have them from 1" to 4" that fit atop any tri clamp.

Looks to be more "professional than a brass water heater valve hanging on a $XX still.

I know low pressure house boilers were set with aluminum foil as a rupture disk. I have also seen water temp booster that had a teflon disk in a fixture similar to a tri clamp.

Or let's go low tech...a big natural cork, stopper...at least it would get your attention when it hit the ceiling.

In Washington, I assume you would have to have a dif license for an offsite tasting room. Wouldn't it become a bar? In some states you would have to buy your own liquor from a wholesaler or the state. Then you may not be able to sell only your product.

The level of experience of the individual will play a great role here.

The other day, here on ADI, some on asked for a startup budget and the conversation got nasty.

Anyone, asking blindly, does not have the experience to start a company on a shoe string.

Another poster said it could be done for $28k. That was also not a good reply. While individual "A" may have a going concern and paying his bills on a $28k bankroll, we've all seen "B" fail with a million dollar bankroll.

The experience level of someone who asks such questions in an open forum, would currently be a "B".

You can create a sample without distilling...mash your recipe, extended cook it if deemed necessary and produce the sample, just never ferment or distill it.

Something like this

http://adiforums.com/index.php?showtopic=6300&hl=

Just a common joke around ADI.

At one of the conventions they had a guy set to speak on, "How I Started a Distillery for $100K". He started by saying, he had accidentally lied...not yet open and he was at $160!

And your asking people who have sweated it out to walk you through the process. Your question will be taken as too vague. Now just set back and one of the consultants will be by to help.

Get a $100K, burn thru it and get another...

Having owned other businesses, it is all deja vu'.. Taxes, filings, employees...all the same.

I also have been dealing with Feds (FAA) for last twenty years, so TTB is just another department. They really can help you and most respond to being asked for help.

I worry most about the "unforeseen." Get sideways with some city/county/state official and boom, $20grand.

Years ago I started my first business and had a "Book Keeper." I found a very experience retired woman that knew the state laws very well and kept me on track of all my filings and payments to the State/Fed. My checkbook was my ledger. I took it to her as needed and it all worked flawless.

While in that business, I heard over and over that I needed a CPA. Someone that could advise me on how to lower the taxes, help me make financial decisions, handle my personal retirement...so I switched. It was an efing disaster. Within the first year I had fines for underpayment and calls like, "Come by tomorrow (April14th) to sign your taxes and bring $14,000 for the feds. What? The day before you give me notice I've underpaid (at your direction) $14,000.

Currently I have an in-house CFO that had no prior financial experience...he's my book keeper! He has taken it on as well as anybody ever could. We found that retired local woman that he goes to about once a month with his questions. Together they keep the payments on time and correct for a ten million a year business. At the end of the year, we deliver our books to a CPA to file our taxes...for several reasons.

One, we have to file in multiple states.

As your business gets bigger there are other reasons to have a CPA's signature on your forms.

1. it lends immediate credence to tax filings and helps prevent an audit.

2. without the CPA's signature on your tax forms, banks will require an independent audit for loans.S

So, I suggest, find that Book Keeper and use them to get the business setup. Then find a CPA that is willing to do your tax filings off your books.

I see Book Keepers as more detail oriented and worried about accuracy.

While most CPA's make more money from correcting their own mistakes, refiling, amending than getting it right the first time.

Today...I still have a checkbook ledger of sorts. Anyone needs a look at my business, that's what I show them. Gross Revenue minus Gross Expenses equals net Profit. Now, want to know what we spent for a particular item? Receivables still out? Give me a minute...

If you drop everything in the lap of a CPA and wait for their calls, you'll get unpleasant surprises. GUARANTEED.