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Penrock Distillery

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    Looe, Cornwall, UK

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  1. Dmacnz. What machine do you guys have please ?
  2. Hi All I'm in a bit of a dilemma here ! I'm a new start up distillery and I'm now a the point of bottling and labeling my products. I bought a pallet of Saverglass Mixolagest 50cl bottles and have got my labels designed and printed. Labels are printed on a clear acetate and are a 90% wrap on the bottle. I already have a Race Label Jr machine which I mistakenly thought would handle a slightly tapered bottle, but apparently not. I tried to adapt my machine to that of the taper capable Race Labeling machine but cant get that to work without creases and bubbles. Can anyone PLEASE recommend a machine that may be able to handle my needs? Would a proper taper capable Race Labeling machine do the job? Kind regards Sim Daley (AKA Pop Larkin) Penrock Distillery LTD
  3. Just curious what yeast you might me using for your bourbon ? Ive heard everything from DADY to bakers yeast, but just wondering what other options are being used out there without getting to technical? Regards Sim
  4. Hi Glenlyon Could you please give a quick overview of how you harvest your yeast from one batch to the next? Regards Sim
  5. So considering the above, how is it possible for a craft distillery to employ a sour mash process in their whiskey production? The only way I can see that might work, at least for me with the water that I have at my disposal, is to add the percentage of back-set to the cooker with the remaining volume of the mash water. Adjust the PH as you cook the corn so that when you pump into the fermenter the PH is at such a level that will promotes yeast health? I'm also assuming the back-set needs to be screened before being added back to prevent an increasing accumulation of solids in your mash? Any help would be very much appreciated as it's going my head in trying to sort the fact from the hype
  6. Hello again. Now that I'm on the brink of stating my distillery, I've been really trying to get my head round the "sour mash" method of corn whiskey (bourbon) production. Research has produced contradictory results if I'm to believe what I'm told about ideal yeast environment. My initial understanding of the process was that you take a percentage of spent stillage (slop or back-set) from the still (10 - 25%) and add it to the next ferment. The rational bring that the acidic back-set lowers the mash PH to a level that promotes a healthy yeast environment . But my experiments is that back - set is very acidic, sitting around 3.2 - 3.4 PH so would lower the PH to well below the level yeast are said to thrive in. So considering the pioneers of sour mashing apparently used up to 100% back-set in there ferments, how ever did their yeast survive? Was the lowered PH of the mash intended to produce an environment so that when the mash was left left to accrue natural yeast strains, only the strongest would survive in such an environment thus providing as strong of a ferment as was achievable before monitoring technology existed? Perhaps the waters are getting muddied in these modern times with the big producers dictating how the method is said to work? Dare I say it might be mostly a marketing angle for them when in truth they simply employing the sour mash method to save on water consumption and reclaiming heat to cook the next batch of mash, only benefiting for the increased flavour profile as a bi-product of cost savings ?
  7. Thank you everyone !! I have been kicking the idea of branding for my own product around for a lot of years now. When I lived in Nashville Id go to the big liquor stores and photograph the "craft" section to get an idea of what stands out as you surgest. I have been playing with a design myself but , as with everything I do, I'm not 100% happy with it. Its simple and elegant so ticks all the criteria you suggest, but I just doubt myself and that's the reason I was wanting to approach a designer. Maybe I can get a professional opinion on what I already have started. once again, many thanks for the input. Very much appreciate the help Sim
  8. Brilliant !! Thanks Jedd. That's exactly what I was hoping to find. As you state in paragraph 2., I don't want to be and amateur nightmare to work with. Thanks a million !
  9. Hi All I'm starting a very small rum and whiskey distillery is South West England and Ive finally reached the stage where I need to get a label design for my products. As I have zero idea about the process of getting a label designed, I was wondering if there was anyone out there that has been through the process and could give me some advice as to how it all works and the best way to go about it? I'm sure the best way is to approach a design company, but what do you need to know before approaching them (apart from the legal requirements that need too be on the label)? I realize this must seem a little rudimentary but just want to get my ducks in a row so I don't look stupid 🙂 Thanks for any help Sim
  10. Thanks again Galapadoc As far as I can figure, Its all a bit vague. When I called Health and safety I was told there was no wrong way to develop a HACCP plan. I found the online .gov site that develops the plan for you by answering questions. The penultimate section basically asked you to prove your assumptions with evidence. I think I have what I need. If there are any issues then I can look further, I was hoping that someone that had been through all this might have jumped in but hey ho 😕 Thank you for your help !!! Thanks Thatch If I need to dig further I can ask around there ! Cheers !
  11. Thanks Galapadoc Wow !! That's a ton of info !!! But perhaps I should have been a bit more specific in my request. I'm filling out the UK gov HACCP plan generator. I have to justify my assumptions about critical control points. These being that there is no real risk of biological hazards in distilled spirits over 15% ABV. At least, I thought that's what I had read somewhere. I will be producing spirits of at least 25% ABV but just used the 15% ABV as I thought that is what I had read, but Im damned if I can find where I read it now. Also, I know i read somewhere that it is accepted that allergens do not cause a hazard in distilled spirits as the distillation process removes the risk of contamination. I'll have to give the PubMed a try to see if I can find what I'm looking for. Thanks for your help. Much appreciated !
  12. Hi All Im looking for some sort of Study or paper that states that there is no real risk of biological contamination hazard in Alcohol beverages over 15% ABV. Also looking for the same "study / papers" that states there is no real risk of allergenic contamination in distilled spirits. Can anyone advise me or point me in the right direction please. Ive tried to google but apparently I really suck at googleing 😕 Thanks Sim
  13. Thanks for the reply Bluestar. Much appreciated !!! I was hoping to get a few responses and see what the general consensus was. Maybe some more folks might respond. But from other inquiries Ive had your info pretty much mirrors what others are telling me too. Cheers Sim
  14. Hi All Just wondering what micron filers you are using pre bottling for whiskey and rums? I know everyone has different ideas and experiences so just thought Id ask for a quick post saying what you use? Thanks Sim
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