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  1. Pot Still 4 Inch Copper Still 55 Gallon Rolled American Steel Boiler Copper Mesh Boiler Temperature Gauge Still Temperature Gauge Fire, Steam, or Electric Heating Elements Water or Glycol Condenser and Hoses Round Fitted Rolling Cart $2000 Jackson 760 644 6806
  2. Hello ADI Members, Washington State is long on some white wines that may be well suited aromatically and price wise to distillation. Please contact adam@incrediblebulkwinecompany.com for info on varietals, pricing, minimums, and samples. Much obliged, Adam Schulz Incredible Bulk Wine Company incrediblebulkwinecompany.com
  3. DSW

    Apple Brandy Cuts

    Hi all, we are distilling cider that was fermented by a local cidery. The cider was made from mostly cultivars (not sure which). It was chapped up to around 18 Brix with sugar and fermented dry using a fruit wine yeast (Scott Lab V1116). No pectic enzyme was used. I'm getting an enormous heads cut, and there is an aggressive headsy astringency pervasive throughout the entire run (pinches the nose). The cider was stripped and then run through a pot with a partial dephlegmeter (Slightly open). The charge was 319 Wine Gallons at 99.63 proof. Thoughts on roughly what I can expect to co
  4. Experienced and result oriented distiller with over seven years experience in spirits production business. I have experience in the production of almost every type of spirit from white spirits (vodka, gin, rum, infused vodka) to aged spirits (whiskey, gin, rum, brandy ) and liqueurs. I have experience using batch and continuous distillation; pot stills , continuous columns and improvised stills. I have a background covering grain, wine, sugarcane etc to glass, running a distilling team, training, distilling software, quality assurance, ISO standards, recipe formulation, fermentation,
  5. Can good brandy be made from bad wine? I am a nu-bee small producer that started out as a winery. Over the years I accumulated over two hundred barrels of flawed wines that were not fit to be bottled. I ignored these barrels of bad wine for several years. When it came time to move my facility, I opened some of the barrels. I was amazed that the wine (although badly oxidized) was not vinegar.Now licensed as a DSP , I have been using this badly oxidized wine to make neutral grape spirit (190 proof) and some amazing Vodka. Needless to say, the head and tail cuts are quite large but I can produce
  6. Cask Aged Apple Brandy, Double distilled, batch process, aged in used 59 Gal. (225L) Virginia Wine casks. Ranging from 1 year to 3+ years in wood. >36 mo…. $5500/cask 24 mo- 36mo…$4500/cask 12 mo- 24 mo….$4000/cask <12 mo….$3500/cask In bond transfers only. Woodsmillva@gmail.com
  7. Jump in head first - Operating, 4 year old New Jersey craft distillery for sale, asking $450,000. * We're on a month-to-month lease - you can extend that and continue operating or move our operation wherever you want to take it. * We make critically-acclaimed rums, whiskeys (bourbon, rye, and other), and brandy - all from scratch, in-house and with unique flavors and stories that truly stand out in the marketplace. * After paying off debt (included in asking price) the business would be profitable at current scale. * Lots of upside for someone with vision to grow and expand
  8. Cooper River Distillers is selling off our inventory of aged spirits in barrels - available to someone with a DSP who can do a transfer in bond. A mix of bourbon, rye, rum, brandy, and experimental whiskeys (see http://CooperRiverDistillers.com for info on our product lines) Currently sitting in bonded storage in Camden, NJ. Would like to liquidate ASAP, so offers and creative ideas are welcome. The brand names and labels that we were marketing these spirits under are also available as part of a sale. All spirits were "hand crafted" the hard way, from scratch in Camden New
  9. I was recently reading a different post from a few years back and hoped to get some info on this. A large batch of pear cider sorta feel into our lap recently (Aprx. 2,000 gal). We planned to take a similar approach to most of our apple brandy runs we have done in the past and do a two run/ strip and finish distillation. The initial pH of the cider when we received it was measured around 3.5. Our stripping runs are tasting great with a decent yield but we have noticed a definite acidity to the distillate itself (pH aprx. 2.9-3) as well as noting a general blueish hue (we have a copper con
  10. Hi there! Are you looking to make your own brandy or make an amazing one of a kind gin using only high quality California grape spirit as your base? Look no further! All our spirit is distilled from quality California wine. Available at $12.50 per proof gallon. Contact Aaron at Asilverstein@spiritechglobal.com or 707-577-7515
  11. I am working on a recipe and I am looking for sources for grape juice either frozen, concentrated, or fresh, grape must, and even pomace (cake) would be considered. I only need them in 5 gallon (or about 50lbs) at a time at the moment. Thanks Scott
  12. We are having a problem which has left me scratching my head a bit. The fores, heads, and early parts of the heart are coming over with a pale greenish/yellow tint. It starts most intense at the heads and generally lessens as the run goes on. It looks different than the copper contamination I've seen from other stills, there isn't any blueish and shades more towards yellow. We've done 6 distillations of wine and it has happened the same way each time. We are distilling a 14% abv red wine made from Syrah, the wine has no added SO2 and doesn't present as flawed (no obvious VA,brett, infe
  13. I was informed that in California, distilleries can produce spirit for wineries and if those spirits (brandy and pomace brandy) are produced from the winery's grapes the spirits can be sold by the winery under their tasting license. Does anyone have experience with this? Can you point me to the state laws related to it? One place I distill is a small Oregon brandy distillery, and it would be a lot of fun for us if something similar could get passed in Oregon. I am hopeful that seeing a framework operating someplace else might give us a starting point.
  14. Do Good Distillery is looking to hire a Brewer/Distiller in Modesto, CA. Commercial brewing experience is a huge asset for this job, with distilling experience a definite bonus, but not mandatory. We have a solid training program where new hires gain valuable experience using several different stills, as well as basic inventory tracking and management, as well as production scheduling. A qualified candidate should have an excellent work ethic and interpersonal skills as we value our positive (fun) team environment. We offer competitive pay and benefits. You can learn more about our produc
  15. APPLY Summary: The Minden Flour Milling Company building, a National Registered Historic Place, will be converted into a craft distillery named Bently Heritage. The new distillery will be one of the first operating in the state of Nevada since Assembly Bill 153 was passed earlier this year, allowing local distilleries to operate. This puts Bently Heritage in notable company with fellow Silver State artisans as well as landing Minden at the forefront of a burgeoning new industry. Bently Heritage will live up to its name by reintroducing the best traditions of the Old West, while embra
  16. Hello everyone, I have two books which have served their purpose. Traditional Distillation: Art and Passion by Hubert G.R. - if you want to know both the approach and attitude of Cognac distillers, this is both a novel read and a good reference. Distilling Fruit Brandy by Josef Pischl - This is a much more technical, straightforward, less "flowery" book by a German experienced in schaps production. He goes into precise detail about sourcing good quality fruit, fine-tuning a dephlegmator, etc. I am selling for $15 each. They will be shipping from an address in Canada and the sh
  17. I have a question about labeling regarding pomace brandy that may have come up for some of your before. I understand that if you're aging it for less than 2 years, that a statement of age is required on the label. But if it isn't aged at all, would it simply be considered a grappa instead, and not require any statement of age? I want to label our bottle as a pomace or marc brandy, not a grappa. The guidance is somewhat vague to my reading. What is the appropriate labeling on an unaged pomace brandy?
  18. has anybody came across an armagnac still being produced? Anyone have experience using one?
  19. CODIST

    Raining Aprictos

    Colorado is having a bumper apricot year, so it is only fitting that I utilize this fabulous fruit by making an aged brandy or eau de vie. I'm wondering if anyone is willing to share their experience with fermenting raw vs. cooking for 30 mins prior to fermentation and (if going raw) the effectiveness of wild yeast, as my first 53 gallon barrel took off immediately after picking. I was planning on using a Nouveaux Fermentis champagne yeast but it is already very active. Thanks for any input. CB
  20. I am making brandy and am concerned about the disposal of the spent wine product. Will putting it in a septic tank have side effects to the operation of the septic system?
  21. I am in search of small used rum or brandy barrels to age stouts. Prefer 15 gallon, but would take 5 gal - 30 gal. Thanks.
  22. New 220 Gallon Double Diamond Still in the crate ready to ship this still can be heated one of three ways steam, forced hot water or vegetable oil , direct fire 3/4 coil for heat source come's with fire great for more info call 603-842-0098 or email tallshipdistillery@gmail.com It takes about a year to get one built this still must go need the room this still has never been used never been taken out of the crate will give write up on how to heat with forced hot water or veg oil that in it's self is worth thousands I heat a 250 gallon still I built myself with forced hot water that
  23. 1000L still with glass column,10 bubble caps plates. It has diff product condenser to make sure you make diff spirit without affecting the flavor. It will go to Louisville,the home of Bourbon. Contact me for more details about it. Penny/sales manager daey010@dayuwz.com Skype: pennyhe211 FB: pennyj2011@msn.cn
  24. Hi folks, First time sourcing leads for a base wine (pre-sulfites) supplier for brandy-making. Any leads for someone that could sell me ~1,800 gallons this fall would be much appreciated. Grown in California, preferably. I have a quote for three different varietals (Chenin Blanc, French Colombard, and Thompson) from a major CA supplier but I'd love to see who else is out there. Cheers! Joe Cannella Owner - Cannella Spirits
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