4 ms·

well, this sucks. you cannot enclsoe the barrels in a air-controlled room since that will siply stop the agin process qutie a bit. not to mention the size of th

by 02020202 6y ago

well, this sucks. you cannot enclsoe the barrels in a air-controlled room since that will siply stop the agin process qutie a bit. not to mention the size of the warehouses. i think the people should just move away if possible since this is a zero sum game.

paranoidrobot 6y ago
I'm just an armchair critic, like most folks on this issue. However I don't see how it wouldn't be possible to retain the airflow - use large extractor fans with filtering equipment. Create a slightly negative-pressure environment in the warehouse to ensure the majority of the airflow goes through Sure, they're massive warehouses, and it'd need correspondingly a large number of high capacity fans and the associated filtering gear - but I don't see this requiring massive innovations. The article even says that Brandy distillers in California use similar equipment.
londons_explore 6y ago
Even a regular air conditioner in the same sealed room would extract the ethanol. It wouldn't be expensive, and might even be profitable if it turns out the "angels share" is sellable (which it might well turn out to be). Running an air conditioner in the room shouldn't stop the aging process.
- jacobush 6y ago
  The temperature or pressure differences may be what causes much of the aging, push the spirits in and out of the casks, taking flavor from the wood back into the spirits. Either way, it must be possible. But I guess it's cheaper to do nothing, except just responding to litigation.
sterwill 6y ago
Frankfort, one of the affected cities featured in the article, is the capital city of Kentucky. Do you think the best solution to this problem is to move the capital city somewhere else? Because of warehouse emissions?
finnthehuman 6y ago
>you cannot enclsoe the barrels in a air-controlled room since that will siply stop the agin process qutie a bit Rackhouses are already build air control into their design, they just don't care where the air containing alcohol vents to. If preventing the alcohol in the air from entering the atmosphere were a design goal, a negative pressure design is an obvious implementation that maintains flow. Although a sealed barn could work too, if it had a recirculating processing loop that maintains the air properties conductive to aging. -- Using such a system might even be a positive for bourbon makers by giving them direct control over the level of ambient dissolved alcohol during the aging process.

paranoidrobot 6y ago

I'm just an armchair critic, like most folks on this issue. However I don't see how it wouldn't be possible to retain the airflow - use large extractor fans with filtering equipment. Create a slightly negative-pressure environment in the warehouse to ensure the majority of the airflow goes through Sure, they're massive warehouses, and it'd need correspondingly a large number of high capacity fans and the associated filtering gear - but I don't see this requiring massive innovations. The article even says that Brandy distillers in California use similar equipment.

londons_explore 6y ago

Even a regular air conditioner in the same sealed room would extract the ethanol. It wouldn't be expensive, and might even be profitable if it turns out the "angels share" is sellable (which it might well turn out to be). Running an air conditioner in the room shouldn't stop the aging process.

jacobush 6y ago
The temperature or pressure differences may be what causes much of the aging, push the spirits in and out of the casks, taking flavor from the wood back into the spirits. Either way, it must be possible. But I guess it's cheaper to do nothing, except just responding to litigation.

sterwill 6y ago

Frankfort, one of the affected cities featured in the article, is the capital city of Kentucky. Do you think the best solution to this problem is to move the capital city somewhere else? Because of warehouse emissions?

finnthehuman 6y ago

>you cannot enclsoe the barrels in a air-controlled room since that will siply stop the agin process qutie a bit Rackhouses are already build air control into their design, they just don't care where the air containing alcohol vents to. If preventing the alcohol in the air from entering the atmosphere were a design goal, a negative pressure design is an obvious implementation that maintains flow. Although a sealed barn could work too, if it had a recirculating processing loop that maintains the air properties conductive to aging. -- Using such a system might even be a positive for bourbon makers by giving them direct control over the level of ambient dissolved alcohol during the aging process.