Mott Hill

What KKBodine said. You can't buy authenticity. This sort of stuff goes directly to the credibility of craft producers and I don't think we should encourage it.

That's a nice looking glass.

Wow ASD. There it is. A picture of your equipment: http://www.dayuwz.com/index.php?m=content&c=index&f=show&catid=77&contentid=115 That's a huge strike in my book. I worked in an engineering office for a time. We lost a major account because someone got hold of our plans and reverse engineered the product, then undercut us because they didn't have R&D costs. I then lost my job when workload dropped. That's what happens to legitimate businesses in a situation like this. I logged in to say that I wasn't impressed for other reasons so will continue: My partner and I spent time shopping for stills at the conference. We talked to several and then compared notes. Dayu seems to use lighter gauge material than others, their plate design wasn't what it should be, and I didn't understand why there were kettles under the columns. After talking to knowledgeable folks about the plate design I doubt you're going to see any sort of reasonable run time from their equipment. Think very long days for a very long time. Overall I'd think they reverse engineered a picture without knowing why and hoped for the best. Considering the copyright issues I wouldn't go near them. Just my .02.

Thank you. I did find that and emailed them but got no response. Maybe a call is in order.

Is anybody aware of a PA guild?

Ah. I'm still learning about all this. Thanks for explaining.

Sublimation? How does that apply here? I've never heard it used except in relation to phase change.

If the guy read this thread he's probably hugging a rodent and crying himself to sleep.

Isn't a one barrel solera just a barrel?

I don't know...personal recommendations are often more reliable than anonymous online reviews. Most satisfied customers don't bother to write that. Regardless, glad you're getting it sorted out.

I've dealt the BB&T in the past. The rep I had was not really competent and was pretty unprofessional to boot. The only money I have left with them is my mortgage because its at 2.75%.

Any idea on the run time?

Thanks, DR. I guess its just overlap in the standards. I had a white brandy made from lees one time. The cuts were bad (too many heads, too few tails) so its hard to say what it could have been. The distillery was pretty new. Maybe they're doing better now.

I can't answer the supplier question but would just advise that you do some small batches in a proofing still. It will help you prove your process and recipe without spending a fortune on each batch. You may find that the initial redistillation is more costly than accepting cuts on the the spirit run.

I'm having a little trouble with the standards of identity concerning residue brandy. From CFR Title 27: (d) is from grapes, (1) is from fruit, (3) is from dried fruit , (4) is from lees and (5) is from pomace. What else is there that might be called "residue"? And why would someone want to use such a designation if they had another option? It doesn't seem like that would market very well.

You've missed the point. The title of Engineer is worth something or else it wouldn't be written there. It lends weight to bad design advice. I'd never suggest that a person can't take advice from whomever they like. If a guy wants to say he has X years of experience, or loads of common sense, that's honest and respectable. But falsely claiming credentials isn't acceptable behavior in professional circles. It's fraud. Standing on your own 2 feet is at least respectable. Done here. I'm going to spend my time reading up on posts from the NASA qualified members.

Dehner, What are your credentials for being an engineer? You understand that's a formal title earned with at least a bachelor's degree and then years of full time supervised employment, correct? It's an outlandish claim considering your attitude toward the information presented to you.

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Thanks 1A. When we get that far we'll keep you in mind. We have dropped the idea of making cider. Its too dissimilar and some research shows getting cider varieties isn't always easy. Right now we're looking at costs for buildings and equipment and we are fundraising.

What makes you say that, Mash? Is it the process or the business side? State or federal regulation?

My wife and I are currently exploring the idea of opening a small distillery in northeastern Pennsylvania, possibly coupled with a cidery. We'd like to procure raw materials locally or regionally whenever possible. There are several large, well established fruit farms in the area, as well as a handful of maple syrup producers and 2 apiaries. There are several wineries and 4 breweries close by. I'd like to think that we could produce cider and spirits from products that these local businesses produce. Cider and apple brandy, along with eaux-de-vie, from a local fruit farm. Brandy from the wineries, of course. I haven't done the research yet to find out the best way to utilize honey or maple syrup but if all else fails they could be used to flavor a base spirit. The brewery owners have been open to the idea of making a malt whiskey from their unhopped wort, too. As a buyer it would pique my curiosity to see a spirit made from a beer that I liked. Or brandy from a cider that I liked. It would also mean that we could cooperate on marketing to some degree. Thoughts on this? Am I being optimistic? I'm not sure which direction to go first. We can't do everything at once so it will get narrowed to reflect our means and what will sell. I suspect we should get a white whiskey out there. The local liquor store has more shelf space dedicated to moonshine than anything else save vodka. I'd also be open to contracting with others to produce their recipes because at the end of the day it needs to be a viable business, not just a vanity project (tempting as that is). I'm reading up and trying to figure out the business plan. Any advice would be appreciated. Thanks a lot, Mott Hill