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  1. 105 Gallon Jacketed Stainless Steel Still with 6” Copper Bubble Plate Column $13,500 This 105 gallon still is great for Bourbon, Whiskey, Brandy, Grappa, Rum and many others. It will distill between 130 and 185 proof. This Still has a 6" Diameter Stainless & Copper Bubble Plate Column with four 4" diameter sight glasses, Gatling Gun (Tube & Shell) Dephlagmator on top of the Column and a 3" Gatling Gun (Tube & Shell) Condenser on the side of the column. The column can be ran in Pot Still Mode to make Whiskey and Moonshine or it can be ran in reflux mode to make high proof light Whiskey or Rum. This 105 gallon still is jacketed. I ran Soybean oil but you can use any cooking oil or water can be ran in the jacket. This gives you the ability to run grain in mashes and other mashes such as potato mashes, grappa mashes and fruit mashes with the solids left in, without the worry of scorching. 105 Gallon Operating Capacity 120 Gallon Total Capacity 19 Gallon Jacket Operating Capacity 26 Gallon Total Capacity in the Jacket 2" Sanitary Butterfly Drain valve 6" Tri Clamp Column Connection 16” Diameter Manway ½” 5 psi Pressure Relief Valve on the jacket ½” 5 psi Pressure Relief Valves on the inner boiler 6” Diameter Stainless Bubble Plate Column with all copper internal parts The column is completely modular with Sanitary Tri Clamp Connections throughout It is very simple easy and fast to disassemble the Column for Cleaning Plates can be added or removed from the column to run different proofs The Column can be Set up to Run as a Pot Still Head in a Matter of 5 to 10 Minutes Top quality construction with beautifully rounded curves. Built from heavy gauge 304 food grade stainless steel Commercial grade thermometer Please contact me for questions, payment arrangements, and pick up instructions. Pete 732-300-2814 Located: Bayville, NJ
  2. 105 Gallon Jacketed Stainless Steel Still with 6” Copper Bubble Plate Column $13,500 This 105 gallon still is great for Bourbon, Whiskey, Brandy, Grappa, Rum and many others. It will distill between 130 and 185 proof. This Still has a 6" Diameter Stainless & Copper Bubble Plate Column with four 4" diameter sight glasses, Gatling Gun (Tube & Shell) Dephlagmator on top of the Column and a 3" Gatling Gun (Tube & Shell) Condenser on the side of the column. The column can be ran in Pot Still Mode to make Whiskey and Moonshine or it can be ran in reflux mode to make high proof light Whiskey or Rum. This 100 gallon still is jacketed. I ran Soybean oil but you can use any cooking oil or water can be ran in the jacket. This gives you the ability to run grain in mashes and other mashes such as potato mashes, grappa mashes and fruit mashes with the solids left in, without the worry of scorching. 105 Gallon Operating Capacity 120 Gallon Total Capacity 19 Gallon Jacket Operating Capacity 26 Gallon Total Capacity in the Jacket 2" Sanitary Butterfly Drain valve 6" Tri Clamp Column Connection 16” Diameter Manway ½” 5 psi Pressure Relief Valve on the jacket ½” 5 psi Pressure Relief Valves on the inner boiler 6” Diameter Stainless Bubble Plate Column with all copper internal parts The column is completely modular with Sanitary Tri Clamp Connections throughout It is very simple easy and fast to disassemble the Column for Cleaning Plates can be added or removed from the column to run different proofs The Column can be Set up to Run as a Pot Still Head in a Matter of 5 to 10 Minutes Top quality construction with beautifully rounded curves. Built from heavy gauge 304 food grade stainless steel Commercial grade thermometer in the oil Jacket Please contact me for questions, payment arrangements, and pick up instructions. Pete 732-300-2814 Located: Bayville, NJ
  3. Hi All, I just distilled distilled my first batch of rum. I was doing the stripping run and noticed a smell (not so much taste) of burnt sugar. Wasn't the sweet smell of caramelization. My molasses based batch fermented to 1.016 and I and wondering if there were too many sugars left over from the ferment which caused this. Another possibility is that I heated the still too fast and the sugars burnt. I wondering if anyone else has dealt with this before and any suggestions people might have. Thanks in advance.
  4. Going about making my first dunder mash. Have read that 20-35% of next mash should be composed of dunder. Should same ratio of molasses / gws / H2O / yeast from original mash recipe be used or does it need tweaking in some fashion? Wondering what others have found. Thank you!
  5. I'm prepping to start on a Rum. From my reading it seems that of the sugar content in Molasses only ~52% of it is fermentable. How should I calculate the gravity of my wash? Should I divide the sugar contribution from the molasses in half or take it as is?
  6. Hi Guys, I've got myself a stuck fermentation and I'm looking for some suggestions. My fermentation situation was/is not exactly optimal from the beginning but I'm working with what I've got and trying to make it happen. Now for the info-dump: 4 fermentors. All with nearly identical specs (I will give metric ranges for simplicity) 3/4 have stalled. 1300 gallons of wash in each. Each tank was filled ~650gal, given 10 days, then topped off. (I know this was not optimal) All washes began between between 1.083-1.087. All washes fermented out to approx 1.006 before the fermenters were topped off to 1300 gallons. Each 750 gal batch consisted of: 600 gal Water 1666 pounds Light Brown Sugar 7.12 pounds DAP 100 gal rum backset 200 gal Voss Kveik/Yeast Slurry Each batch was sent to the fermenter at 95-97F I am fermenting in non-jacketed plastic tanks, so no heating/cooling. 2 of the ferments have now stalled at 1.022 and one has stalled at 1.015. The part that get me scratching my head is that all of the tanks did just fine with the first ~650 gal, humming right along no problems. I would consider flocculation, however all of the second-fills were done from the bottom port so yeast would have been stirred up. Thanks in advance for any ideas/fixes.
  7. I have attempted several times to get confirmation from the TTB to no avail so I am hoping you can assist. I have started a rum distillery. We are not ready to bottle so thought we would put in new and/or used oak barrels; however, I don't know if we need to get formula approval. The rules state formula approval is required before production. The rules state Formulas for rum are only required if harmless coloring doesn't exceed a total of 2 1/2 percent by volume of the finished product. How will I know if it exceeds if I can't put in the barrel first. Your insights would be greatly appreciated! D
  8. 4 Inch Copper Still55 Gallon Rolled American Steel BoilerCopper MeshBoiler Temperature GaugeStill Temperature GaugeFire, Steam or Electric Heating ElementsWater or Glycol Condenser and HosesRound Fitted Cart $1400 Jackson 760 644 6806
  9. We are selling a pair of 1000ltr (264gal) Copper Pot Stills made by HOGA (Spain) that have never been used. These stills at 100% copper and include: internal copper steam heating coils, pressure and heat gauges, vertical tub worm condensers, and stands for both the condensers and stills. One still has a 1000rpm agitator /mixer motor and the set up include a copper gin basket that can be connected in line between the still and condenser. We are based in Colorado and may be able to deliver. As we have had them for a couple of years, the copper now looks tarnished but can easily be cleaned back up as per the photos. $42,000 for the pair Please contact me at Graeme@hogbackdistillery.com
  10. 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
  11. Small Crafty Start-Up looking for like minded entrepreneurs. We seek to grow it small and grow it strong Quality essential to success
  12. Greetings, I am Brad from TBRC. I have a beautiful Pot combination Column Still it is 1200 Gallons here in Florida. Do you guys have any recommendation on cleaning a still this size? I have citric acid and PBW available to me. Cheers and Thank you from TBRC.
  13. Anyone had any experience using Schizosaccharomyces pombe? Anyone know where to source it? I'm curious to try a few experiments!
  14. 200l 4 column still. We have grown out of this still. This still is capable of making great whiskeys, bourbons, rums ect. Comes with control panel and agitator! The still was only used a few times before purchasing a larger still, no leaks works great! Asking $13,250 obo. Call or text 609-313-8886
  15. Industry Competitive Pricing for Contract Distilling of New Make Craft Bourbon, Rye, Single Malt Whiskeys & Rums. Custom Whiskey Mash Bills & Locally Grown Grains Available. Bourbon Whiskey-Wheated (70 corn, 16 wheat, 14 malted barley) $765/barrel Bourbon Whiskey-High Rye (60 corn, 36 rye, 4 malted barley) $795/barrel Bourbon Whiskey-High Rye (75 corn, 21 rye, 4 malted barley) $795/barrel Rye Whiskey (51 rye, 39 corn, 10 malted barley) $840/barrel Rye Whiskey (95 rye, 5 malted barley) $875/barrel Quantity Discounts Offered. High-Capacity, State-of-the-Art Craft Distillery with Expert Staff. Importing, Batching, Blending & Co-Packaging Services. Low Minimums & Long-Term Barrel Storage Options. Learn More about our Contract Distilling here!
  16. District Distilling Company (DDC) is seeking a motivated and hard-working individual to assist its Head Distiller in distilling, blending and aging operations in an award-winning craft distillery in one of the most dynamic markets in the United States. Job Responsibilities: · Assist in all aspects of distillery operations including but not limited to production, blending, aging, and bottling of distilled spirits. · Assist with equipment and facility maintenance. · Perform general warehousing such as moving barrels, palletizing cases, etc. · Maintain safe and clean distillery, including compliance with all applicable laws, codes, and standards. · Work with sales team and distributors to execute tastings and other offsite promotional events, as well as onsite private and promotional events. Qualifications: · 1-3 years of distillery, brewery, or winery experience with working knowledge of all aspects of distillery (brewery or winery) operations; candidates with a sufficient combination of work and relevant educational experience will be considered. · Understanding of general principles of fermentation and distillation · Must be able to lift +50lbs repeatedly throughout the workday. · Must be able to work nights and weekends when needed. · Experience in producing, blending, and aging multiple types of distilled spirits preferred. · Technical experience in pipe fitting, welding, process engineering, chemical or mechanical knowledge is preferred. · Background in chemistry and/or food service, is preferred. · Professional degree or certification course in distilling, or related field, is preferred. · Sensory tasting experience preferred. · Integrity and a demonstrated commitment to the highest ethical standards. · Patience, thoughtfulness and empathy required. · Ability to work in a team environment, or on a self-directed basis, as needed. · At least 21 years of age. Salary based upon previous work experience and expertise. Interesting candidates should send a cover letter and resume to: zsheldon@district-distilling.com
  17. Hello everyone, First, thank you for such a great community you all have created here. I am a recent chemical engineering graduate with no experience in distilling spirits other than from school labs, and drinking the Puerto Rican moonshine "pitorro". I have been researching the rum making & history, and found Rafael Arroyo's papers, thanks to Boston Apothecary. Looking forward to start this learning journey researching Arroyo's heavy rum production technique. As of right now I own a SS 13 gal, 3 inch diameter packed (copper mesh) still. Will be working with local sugar cane molasses and will be researching the C. saccharobutyricum and possible other bacteria. Thank you for your time, I know there is a vast amount of information and research already done and I will appreciate any guidance your all can provide. ' Regards, Edgared
  18. Whiskey/Rum for sale in barrels examples include 2015 95% Rye $2300 per barrel (53 gallons, IN distilled) 2015 70% Rye $2350 per barrel (53 gallons, TN Distilled) 2018 99% Corn $650 per barrel (53 gallons, IN distilled) 2014 Jamaican Column Distilled Rum $1300 (53 gallons, aging in KY in rye barrels since 2017) 2015 Jamaican Put Still Rum $1650 (53gallons, aged 2 years in Jamaica, since 12/17 in KY) Other barrels available- Bourbon, 2006, 2015, 2018 Rye 2012 For full list, e-mail Dave - proofandwood@gmail.com
  19. I am currently in the process of developing a white rum. I have previous experience producing a lighter rum on a smaller 6-plate column still, however, this time I would like to produce something with a fuller flavor. From experience and some lurking I have a general idea of how to accomplish this, I am just looking for some pointers or suggestions. So far I have ran a few stripping runs through our 240 gallon pot still and collected around 50 gallons of 90-100 proof low wines each run. We have a 50 gallon 6" column still with modular plates that I want to use for a spirit run. My current plan is to run 2 plates and reflux for an hour or so to compress the heads, make a suitable heads cut, then stop coolant flow to the dephlegmator and run the hearts more or less like a pot still. My main questions would be: What should I dilute the pot to? I was thinking ~50 proof; should I go lower? Currently I just want to focus on distillation parameters.
  20. 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 the operation. * Owner selling for personal reasons - more than happy to stay involved indefinitely as a consultant or part-timer. * Partial seller-financing may be available. * Sale includes everything in the distillery and intellectual property: All distilling equipment, brands, recipes, customer lists, wholesale accounts (approx. 30 strong accounts & another 100 occasional accounts), delivery mini-van, tasting room furniture & equipment, and spirits inventory (Approx. 300 proof gallons of rum; 500 proof gallons whiskey; 175 proof gallons of brandy aging in barrels; 1,100 bottles of packaged, ready-to-sell inventory). Happy to start a discussion and ready to move quickly - contact James at njdistillery4sale@gmail.com or call 267-496-7739.
  21. 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 Jersey, often with New Jersey-sourced raw materials - no sourced spirits here. All have been well-received in the marketplace and consistently garner top-shelf pricing. A full breakdown of what we have can be seen on the second tab of this spreadsheet: https://docs.google.com/spreadsheets/d/1Gt07UUKG8CK40JiIVkgSOBKrg-rjiy6dAk33qbvzudQ/edit?usp=sharing Serious inquiries only - please email james@CooperRiverDistillers.com
  22. Typically we make our rum from Caribbean Fancy Molasses using DAP as a nutrient source, however, we recently decided to change up our recipe to Turbinado. I've seen where some people mention not having to use any nutrient with ingredients like panele but what about turbinado? Should I still use DAP as a nutrient? If so does anyone have a recommendation for dosage? Thank You Pertinent info: 1000 gallon batch, roughly 1.08 SG, 1000g yeast pitch.
  23. Hey Everyone, I recently started Good Spirits Consulting LLC in order to help distilleries nationwide. Specializing in just about anything under a distillery's roof, we're eager to help. Check out our website for more info (web address below). Get in touch with us and tell us how we can help. Cheers! Jordan Stielow www.GoodSpirits.rocks
  24. Shindig

    Spiced Rum

    I am wondering if I could get some advice on making spiced rum using maceration? I bought around 10 ingredients but have no idea where to start with blending them (amounts) or what proof I should be macerating at. I know some things like cinnamon and star anise can be overpowering quick and others take more time to steep. I was thinking of doing each one separately in their own mason jar and then blending the tinctures. Right now I am starting with a full bottle (750ml) of 80proof silver rum and eyeballing the ingredients. I just ordered a scale that does smaller weights since mine only goes down to 1 gram and I thought about making tea bags with small amounts so I could use less than 750ml bottle of rum. Any advice would be a great help! Thanks in advance
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