captnKB

Hi Dragon, Welcome and good luck with your endeavor.

Not sure if he is on the forum or not but I do know the owner of humboldt distillery has a small continuous still, that they were using when I visited them this summer. You may be able to contact him for some input

Im using 25% hot backset from my previous batch to dissolve my molasses and sugar. Then topped up 75% with cool filtered and UV sterilized water to achieve my target starting gravity. Im using a blend of DAP and fermaid K to adjust PH and give yeast a strong start. Ive yet to have a batch go bad, sour or get stuck with this method.

My suggestion. skip wasting your time on heat to sterilize and focus on proper oxengenation and yeast pitching rates to avoid infection

I'm with dehner on the benefits of agitation in rum production. Ive found my ferments are quicker and have a lower Finished gravity by using agitation during the ferment

Thank you all for the input. As of now I'm gonna go with google spreadsheets as I'm familiar with the problem cunnigham experienced in an office environment can be a real headache

It will be interesting to see if regulations come into place down the road that control warehouses that are barrel aging spirits

Working on the section of our business plan related to tracking inputs to finished products, as well as cost. We are debating writing our spreadsheets in excel or using google spreadsheets. Anyone out there have any input? pros or cons of either?

+1 on what james said. near boiling liquid + PVC or ABS plumbing= quick failure of your plumbing

Ill have to go check out greenbar and see their operation. Scrounge, Thanks for the further input. Im still working my numbers on apple brandy production to see if it is feasible given my available resources

I wouldn't recommend dumping boiling stillage down the drain. ABS pipe can only withstand 180 degree water. you are gambling with your plumbing dumping boiling liquid down the drain

When i find out for sure ill let you all know

Dang the brandy loophole seemed like a viable option to sell on site but if it has to be your own fruit that makes it far more difficult

Ive been combing the forums and other sources for a while and have concluded the following. (please correct me if I'm wrong)

1 distillery in CA cannot sell direct to the public out of their tasting but they can charge for the tasting

2 the exception to this is a distillery with a brandy makers license can sell any spirit made from fruit direct to the public aka sell brandy out of their tasting room

3 a CA distillery must use a distributer to move finished product aka they cannot direct sell to bar or retail establishments.

Im hoping to get some input from all you california guys as if I am correct on the above 3 then growing success as a CA distillery is a damn big challenge

Im interested to see how it processes. Count me in

Thanks for the info. Im going to check out my local water report and see how it looks as well as start off with a carbon filter for mash water

Hi everyone, I've done some searching and can't seem to find an answer. What kind of water filter is everyone out there using for water before mashing? if my municipal water taste pretty good will a simple inline carbon filter work or should i go all out and get and RO filter?

I was introduced to Zubrowka in a similar way, had a polish guy tell me to drink Zubrowka with fresh apple juice for Vigor!

Nepa Id love to hear how your experimentation goes in producing a similar spirit.

Ive been able to acquire the real deal Zubrowka not the fake american version in Mexico and love it best vodka I've ever had.

Its a real shame the FDA bans it as a blood thinner because last i checked alcohol is also a blood thinner. The toxicity part has some truth to it but Ive got to read more to really find if there is truth in the toxicity part

Recently came across a wonderful vodka called zubrowka. Its a polish rye based vodka aged on dry grass from northern europe. It is hands down the best smoothest drinking vodka I've ever had. Anyone out there had it or know the secret to their great drink?

anyone out there have any clues to how long defiant is actually aging their whiskeys for?

Thanks Mash, Itsure looks to be a tough business but that is part of the appeal for me to reach success in something so challenging

great looking still! I do a lot of brazing and would love to build something like that myself. if you don't mind sharing how much did you spend in materials to build that thing?

Hi everyone, my name is Kris, Ive spent the past few weeks lurking around on the forums. Wow there is an amazing wealth of information to be learned here. Thanks to all those willing to share their knowledge and experience in this growing industry.

My goal is to start a distillery here in my mountain home town in southern california.

Im taking Pauls advice from MBRoland and building a solid plan to work towards success.

Once again thank you all for the knowledge and advice I've found here at adi. I look forward to building my business and becoming a active member of this growing industry.

---Kris