Elixir Posted February 15, 2019 Share Posted February 15, 2019 Hey Guys i need your feedback from the experienced distiller on the layout of out future distillery, let me know what you think and i take all comments in consideration to avoid possible future mistakes.Here's the video of my virtual tour of our distillery. Here is a video of the virtual tour and explanation a i go thru it. virtual tour layout.avi Link to comment Share on other sites More sharing options...
Buckeye Hydro Posted April 27, 2019 Share Posted April 27, 2019 where is your water treatment equipment? Link to comment Share on other sites More sharing options...
Elixir Posted April 27, 2019 Author Share Posted April 27, 2019 We will be using the best spring water in the world, but we wont use to much treatment for it. Link to comment Share on other sites More sharing options...
Buckeye Hydro Posted April 27, 2019 Share Posted April 27, 2019 Sediment removal? UV treatment? Link to comment Share on other sites More sharing options...
Elixir Posted April 27, 2019 Author Share Posted April 27, 2019 https://www.eskawater.com/faq/ look this is the analysis of the water in the number 7 on this site; https://www.eskawater.com/faq/ if you see something to add to the distillery let me know what you think? Link to comment Share on other sites More sharing options...
Glenlyon Posted April 27, 2019 Share Posted April 27, 2019 There are a lot of walls. You might find those become annoying as production increases. They tend to get in the way of the workflow. Link to comment Share on other sites More sharing options...
Glenlyon Posted April 27, 2019 Share Posted April 27, 2019 We also have great spring water, but we still treat it depending on the use. Link to comment Share on other sites More sharing options...
Elixir Posted April 27, 2019 Author Share Posted April 27, 2019 1 minute ago, Glenlyon said: There are a lot of walls. You might find those become annoying as production increases. They tend to get in the way of the workflow. yes i have changed it in a different post , this is what i came up with Link to comment Share on other sites More sharing options...
Buckeye Hydro Posted April 27, 2019 Share Posted April 27, 2019 You'll want RO water for proofing, no? Link to comment Share on other sites More sharing options...
Elixir Posted April 27, 2019 Author Share Posted April 27, 2019 3 minutes ago, Glenlyon said: We also have great spring water, but we still treat it depending on the use. i was thinking for proofing down to desired % distilled water or reverse osmosis sys. Link to comment Share on other sites More sharing options...
Buckeye Hydro Posted April 27, 2019 Share Posted April 27, 2019 So you'll need room for the RO system (dimensions depend upon gpd capacity; can be floor-standing or wall mounted), and you'll need a storage tank (capacity and dimensions dependent upon your process needs). Russ Link to comment Share on other sites More sharing options...
Elixir Posted April 27, 2019 Author Share Posted April 27, 2019 1 minute ago, Buckeye Hydro said: So you'll need room for the RO system (dimensions depend upon gpd capacity; can be floor-standing or wall mounted), and you'll need a storage tank (capacity and dimensions dependent upon your process needs). Russ i'll message you for more info Link to comment Share on other sites More sharing options...
Julius Posted April 27, 2019 Share Posted April 27, 2019 No ability for offsite barrel storage? Fermenters within line of sight of barrels is generally not ideal. I know plenty of people do it though. Link to comment Share on other sites More sharing options...
MG Thermal Consulting Posted April 28, 2019 Share Posted April 28, 2019 You'll need a cold water storage for process water if you're using a recirculating water/glycol loop if you're crashing the mash. Locating the tank near the mash tun and fermenters is preferable. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted April 29, 2019 Share Posted April 29, 2019 On 4/27/2019 at 11:11 AM, Julius said: No ability for offsite barrel storage? Fermenters within line of sight of barrels is generally not ideal. I know plenty of people do it though. Why? Link to comment Share on other sites More sharing options...
Skaalvenn Posted April 29, 2019 Share Posted April 29, 2019 56 minutes ago, Silk City Distillers said: Why? I'm also curious. Seems odd. Link to comment Share on other sites More sharing options...
Julius Posted April 29, 2019 Share Posted April 29, 2019 2 hours ago, Silk City Distillers said: Why? Barrels breath. Plenty of people don’t care, you see it everyday. Ever tasted raw grain in aged whiskey? A local shop had their mill in the same room as their storage and all the barrels were covered in grain dust. The barrels had a raw grain/moldy must flavor. I have no science to back up my anecdote. Plenty of people don’t care. Link to comment Share on other sites More sharing options...
Elixir Posted April 29, 2019 Author Share Posted April 29, 2019 This was my updated version of the distillery , a bit smaller and rack house with door to separate from all other things that could influence or alter the product taste, and the tasting room was updated too. Link to comment Share on other sites More sharing options...
adamOVD Posted April 29, 2019 Share Posted April 29, 2019 4 hours ago, Julius said: had their mill in the same room as their storage and all the barrels were covered in grain dust. The barrels had a raw grain/moldy must flavor If you're right someone could play around with having perfumed barrel house to add aroma to the spirit??? Having combustible grain dust all around your barrels sounds like a massive fire risk as well. Link to comment Share on other sites More sharing options...
Julius Posted April 30, 2019 Share Posted April 30, 2019 5 hours ago, adamOVD said: If you're right someone could play around with having perfumed barrel house to add aroma to the spirit??? Having combustible grain dust all around your barrels sounds like a massive fire risk as well. There are more than a couple examples of people crediting their aging environment to flavors in the spirit. Jefferson’s Ocean is one. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted April 30, 2019 Share Posted April 30, 2019 Having eaten a mouthful of malt, and a been hit by a wave big enough to leave me with a mouthful of ocean water ... I don’t quite follow. One is delicious, the other leaves you nearly vomiting. So why does the ocean make great whiskey, if it tastes so terrible. But grain, which is god damned delicious, makes the whiskey taste bad? 1 1 Link to comment Share on other sites More sharing options...
Julius Posted April 30, 2019 Share Posted April 30, 2019 14 hours ago, Silk City Distillers said: Having eaten a mouthful of malt, and a been hit by a wave big enough to leave me with a mouthful of ocean water ... I don’t quite follow. One is delicious, the other leaves you nearly vomiting. So why does the ocean make great whiskey, if it tastes so terrible. But grain, which is god damned delicious, makes the whiskey taste bad? I am not making claims to what is delicious. Environment has an effect on barrels. If you think mash gas and raw grain dust make for a perfect environment, power to you. Lots of people could care less how their barrels are stored, I guess you are one of them. Link to comment Share on other sites More sharing options...
captnKB Posted April 30, 2019 Share Posted April 30, 2019 Looks like you may need another fire exit door in the production area Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now