Ask the Collective
The questions independent drinks founders ask most — answered. Distilled from years of community knowledge so the good stuff never disappears in the feed again.
What are the best UK suppliers for enolmatic single-head fillers and bar-friendly glassware with quick delivery?
**Enolmatic single-head fillers:** Members recommend several suppliers for equipment and pricing: - **Derek** (https://www.winegrowers.info/wine-equip/enolmatic/info.htm) — used historically by members - **ACO** — frequently used by members for this equipment - **Vigo** — available but noted as expensive by some - **Liquid Solutions** (callum.mitchell@liquidsolutions.co.uk) — used by members - **Polsinelli** (https://www.polsinelli.it/en/enolmatic-filling-machine-P20.htm) — Italian supplier, but import times currently problematic **Bar-friendly glassware with quick delivery:** - **The Lucky Drinker** (https://theluckydrinker.com/) — recommended for bar-friendly glassware with faster turnaround - **GTR** — member connection available if needed - **Aval Dor** — members in the group work with them and can offer direct support - **8Track** — member connection available (Jeremy Mitchell from Upbeat) **Caveats:** Import times from European suppliers like Polsinelli are currently slow. Direct member introductions to suppliers like Aval Dor and 8Track are available within the community if needed.
What are the challenges when using SodaStream for cocktails, and which models work best?
SodaStream can work for carbonating cocktails but requires careful technique to avoid failure. The main risk is catastrophic carbonation bursts (members described "VERY poorly" outcomes), which are largely temperature-dependent. **Key considerations:** - **Temperature is critical** — cocktails must be as cold as possible before carbonation. One member tried at room temperature and experienced a failed carbonation event; chilling the liquid significantly reduces this risk. - **Model matters** — the **SodaStream Duo** and **SodaStream Terra** have both been tried by members, with the Duo noted as a commonly-recommended option for this use case. - **Not as refined as professional equipment** — members noted this is a casual home approach, lacking the precision of commercial carbonation methods (one member jokingly compared the result to a Ramos fizz, implying rough rather than elegant carbonation). **Caveat:** Success is inconsistent even with cold liquid, so this is an experimental tactic rather than a reliable production method. Members described results as hit-or-miss.
What is the best process for preparing bottles in-house before filling?
Members emphasize that bottle preparation is essential to remove particulates and contaminants. The method depends on what you're bottling and your operation size. **Rinsing methods:** - **High-pressure air** — used by commercial bottlers; preferred for alcohol products because water can affect final ABV and circulate contaminants between bottles. Air also eliminates the need for drying time. - **Sterilised water** — simpler entry-level approach, but requires drying racks/towers afterward; less suitable for high-ABV products due to ABV dilution risk. - **Vodka wash (high-ABV bottle wash)** — used by some producers as an in-house alternative; records kept for SALSA compliance. **Equipment:** - **2-head washer machines** (e.g., from Vigo) — recommended as affordable entry-level automation; step up from hand pumps. - **Hand pumps** — very basic starting point for small operations. - **Drying racks/towers** — required if using water rinse. **Key considerations:** - Primary concern is particulate removal. - If bottling alcohol, avoid water rinses due to ABV dilution. - Larger operations favour air over water for efficiency and product integrity. - Document your process for compliance (e.g., SALSA records). Members offer links to specific suppliers on request.
What are the best suppliers for pop-up bar systems that are quick to assemble and disassemble?
Members recommend several specialist pop-up bar suppliers that prioritise ease of setup and portability: - **Oasis Bars** — praised as a reliable option; members have messaged them directly for quotes - **Rapid Bars** — specifically noted for fitting in the back of a car, making them highly portable; several members have used them and received quotes - **Lixr** — mentioned as having good bar options; the company has posted directly in the community before - **Lazy Joes** — another option members have used - **Grumpy Joes** — listed as a supplier option The recommendation is to message or email multiple suppliers to compare quotes and find the best fit for your needs. At least one member received a quote from Rapid Bars and confirmed it was worth the effort.
Where can I source cask racks and barrel storage solutions in the UK?
Members have found two practical approaches to maximizing barrel storage: **Direct supplier:** - **Speyside Cooperage** — supplies cask racks and stands. Contact: Ellie Jamieson, 01340 881264. Members report this as a reasonable-priced option. **DIY/repurposing approach:** - **Standard pallet racking with strapping** — can accommodate 2 bourbon barrels lying down and strapped per pallet, making efficient use of existing warehouse infrastructure. - **Extra shelving** — members found this cheaper than purpose-built cask racks in some cases, though this depends on your storage setup and barrel dimensions. The key trade-off: purpose-built racks from Speyside Cooperage offer dedicated design but require budget; pallet racking or shelving solutions are lower-cost but require more manual optimization for vertical space efficiency.
Where can you source a 1000-litre tank for botanical maceration in contract production?
Members recommend exploring both new and rental options for larger-volume maceration tanks. **Tank options:** - **IBC (Intermediate Bulk Containers)** — the standard go-to. Members note these are widely available and can be modified if needed. - **Arlington tanks** — can be rented on a day rate, useful if you need temporary capacity for blending or maceration work. - **Distillery spares** — some members have access to spare tanks through distillery networks and may lend or rent them; worth asking around the community if you need one delivered and returned. **Important considerations:** - **Open-topped tanks with bottom drainage** are preferable for botanical maceration if you're doing high-volume input/output of plant material. If using an IBC, members have noted you can modify the top (e.g. with a grinder or saw), though this requires some work. - **Space and licensing** — ensure you have the appropriate premises and regulatory clearance for the maceration process. - Members suggested contacting local distilleries directly as a first port of call; they often have spare capacity or rental arrangements.
What are best practices for blending spirits at scale?
Members working at scale emphasize weighing rather than volume measurement for accuracy and consistency. **Equipment & Methods:** - **IBC scales** — recommended for weighing during blending operations - **Load cells for tanks** — alternative approach for larger volumes - **204L barrels on scales** — some members blend in standard barrels placed on scales, though one noted this approach "is a bitch" (implying practical challenges with handling and measurement precision) - **Mass/weight-based blending** — consistently cited as the easiest approach rather than volume-based methods **Key caveat:** Members didn't elaborate in detail on the specific technical challenges or workflow optimizations, suggesting this may be an area where peer-to-peer conversations (rather than group chat) are happening. One member offered to discuss further offline.
What dilution, Brix level, and sweetness adjustments should be made when formulating a cocktail recipe for granita machine freezing?
Members report that granita cocktail formulation requires significant recipe adjustments from standard specs to achieve proper freezing. **Dilution:** Add approximately 40% water to the normal drink specification (e.g., if a standard serve is 100ml, add 40ml water). **Brix level:** Aim for 12–15 degrees Brix, though members note this figure isn't guaranteed and some experimentation may be needed. **Sweetness:** Increase sugar, agave, or syrup content by 30–50% above the standard recipe to compensate for the dilution and achieve balanced flavour in the frozen format. **Technical support and equipment:** Members strongly recommend contacting **Joe Yates at Carpigiani** (joeyates@carpigiani.co.uk) for expert guidance on machine specifications and formulation—he has helped members with their granita setups. **Carpigiani** machines are noted as excellent for serious frozen cocktail operations, though they are expensive. **Icely** (specifically contacting Lefit or his team) is also mentioned as a resource. **Critical operational advice:** Ensure your supplier agreement with bars includes a maintenance clause, as granita machines break frequently. Arrange for your rep to visit monthly to check the machine is running properly. Members recommend treating repair costs as part of the bar deal rather than a separate expense.
Where can members find podcast equipment and studio space for rent?
Members recommend reaching out to community connections and established venues that offer studio hire. **Brew Dog** operates a podcast studio available for hire in Waterloo. **Paddington Works** has podcast equipment available for member use. Members also suggest asking within the network for personal referrals—one member offered to connect others with a contact who can help source equipment and studio access. The best approach is to check with other Kindred members first, as several have existing setups or supplier relationships they can share.
What are the practical options for filling and sealing a small number of sample cans for mock-ups and testing?
Members shared two main approaches for small-batch sample can production: - **Relabelling existing cans** — Several members reported this as the most practical route for very small quantities, keeping costs and complexity low. - **Gorilla slim-end canner** — One member owns a can seaming machine and has successfully used it to produce small sample batches at their bar. They indicated willingness to sell the equipment if someone is interested; contact details are on file with the community. For those looking to invest in equipment rather than outsource, a tabletop seaming machine like the Gorilla model appears to be the go-to choice among members producing low volumes.
Where can we find urgent equipment and components if our usual suppliers are unavailable?
When facing urgent supply gaps, members recommend reaching out directly to the community first—peers often have spare stock they're willing to share. For filtration components specifically, be prepared with exact specifications (micron rating, cartridge type, ring size, cap configuration) to help others identify whether they have compatible parts. For larger equipment needs: - **Community peer network** — members have successfully borrowed or sourced urgent components through direct requests in the group, particularly for filtration cartridges and packaging equipment - **Stoelzle or Allied** — recommended as UK glass manufacturers that can support urgent needs through stock holding and flexible credit terms, avoiding the pitfalls of Chinese sourcing (upfront payment, long shipping times, minimum order quantities, potential inconsistency) **Caveats:** While Chinese glass factories offer cheaper mould costs and quick turnaround for planned orders, they're not suitable for emergency supply due to upfront payment requirements, shipping delays, and the need to take full delivery at once. UK suppliers are better positioned to amortise costs and hold stock for urgent scenarios.
What maintenance arrangements should be in place when supplying granita equipment to bar venues?
When placing granita machines in bars, build maintenance obligations into your revenue-sharing deal. Members emphasize regular, preventive oversight rather than reactive repairs. **Key practices:** - **Use retro/revenue share to cover maintenance costs** — Agree that a portion of takings goes toward machine upkeep, since granita machines break frequently and repair costs can be substantial. - **Schedule monthly site visits** — Have your representative visit the venue once a month to check the machine is running properly and catch issues early. - **Engage specialist support** — Contact **Joe Yates at Carpigiani** (joeyates@carpigiani.co.uk) for advice on Carpigiani machines; members noted he provides helpful guidance. **Icely** (via Lefit or his team) is another contact for support. - **Know your equipment options** — **Carpigiani machines** are reliable for serious frozen cocktail operations but are expensive; **blue ice machines** are a cheaper alternative if budget is a constraint. **Caveat:** Granita equipment requires consistent attention. Without proactive monthly checks and clear maintenance funding built into venue deals, downtime and repair costs can quickly erode margins.
What tabletop canning equipment is available for small-volume, non-carbonated canning operations?
For small-volume non-carbonated canning, members suggest checking with established breweries in the network who may have spare equipment available for purchase or hire. **Canopy** (via contact Estelle) has been mentioned as a potential resource. Additionally, **The Hide** may have spare tabletop canning equipment available post-lockdown that could be purchased. The community recommends reaching out directly to members with existing setups rather than purchasing new equipment outright, as this is often more cost-effective for small-scale operations. No specific off-the-shelf tabletop canning machines were named in discussions, suggesting the community tends to source used equipment or borrow/hire from established operators.