bluefish_dist

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  1. It should say spirits distilled from wheat. All you are missing is the spirits. We have a DSS and it reads spirits distilled from corn and cane sugar, below the fanciful name. Just went through this a couple of weeks ago where I had distilled from instead of spirits distilled from for my blue agave.
  2. There are many zoning types. So research and talk with the local building/fire department to see which ones they will allow you to use. For us we are in a pip2. This allowed us to have the manufacturing and a sales room although there are limits on sales area with this type of zoning. Then once you find a building that might be suitable you have to look at occupancy. Occupancy is cheaper/easier to change than zoning. Occupancy really only requires meeting the current code to make the change. This can be an issue with older building if they have not been updated to current Ada standards. One thing that bit us was the lack of documentation on the building we rented. It had not had any permits pulled for internal modifications for 20 years, yet a lot of work had been done. The building had also changed jurisdictions since it was built which didn't help with having changes documented. Not exactly sure how you would research that prior to signing a lease. The better way to deal with it would have been to have an out in the lease if issues came up in getting changes approved.
  3. There are some rules of thumb on colum diameter vs output and heat required. IMHO for a column still the base size is effectively irrelevant other than can it input enough heat and product. Think continuous still as one extreme. I think it's more matching a batch size to output rate so that sill runs happen in a reasonable amount of time. It would be hard to run 100 gallons of wash through a 2" column, but that would be a shift with a 6" column. A 2" colum will do 1-2l per hr, 4" about 1 gallon, 6" 2 gallon. That is provided there is enough input of heat and alcohol. Where this falls apart is if you try and run a 6" column on a 1/2 barrel boiler. From wash/wort there is hardly enough alcohol to load the still. Yet from low wines it will run fine. If you really want to discuss still design I would check out homedistiller.org
  4. Use weight for your bottle fill instead of volume. Weight doesn't change, but volume does with temperature.
  5. We have not had to deal with a distibutor yet, but I would expect that they want 20-30% margin. Retailers want 20-30% as well. So if you are selling in a 3 tier state, you will sell to the wholesaler for about 50% of the retail price. Margin is a % of selling price, different than markup which is a % increase from cost or purchase price. A 30% margin is 43% markup. Imho this is an industry where retail prices are set more by the market, than by what it costs to make. This is not your normal 4 or 5 times cost business. The only way to break out of that seems to be to make a premium whisky and have good name recognition to command a premium price.
  6. There is a form on the ttb site that you have to submit. Sorry I don't remember the form number, but it was pretty obvious on how to do it. Took about a month for approval.
  7. It all depends on how much sugar you add. As I read it there are three conditions, one ignore the sugar if it's low enough, less than 400mg/100ml, two If solids are between 400-600mg/100ml and proof is between 80-100 you have three choices per cfr30.32, three if over 600mg/100ml then you have to redistill.
  8. The problem with inspectors is they can be inconsistent. You might pass one year, but still not be to code. I know when we started our inspector was not fully versed in the codes that applied to distilleries. If you are not to code then you have the potential to be denied your hazmat permit as they are really the only one who come in and inspect yearly. If you are in a jurisdiction that doesn't have inspections you can probably get away with it, but it doesn't make it as safe as someone who followed code. if you look at having several ibc totes full of GNS, that is a huge hazard. It would take very little heat to melt the ibc and then you would have about 300 gallons of fuel running across the floor with nothing to stop it. Think heaven hill Fire. I can see why there should be spill containment. If you are starting from scratch it would not be that hard to add it up front and be compliant.
  9. From our local fd, at the 1000 gallon mark you have to add spill control and secondary containment. Sprinklers would not be required. If less than 55 gallon barrels and less than 1000 gallons you would not need sprinklers or spill control/secondary containment.
  10. With the new standards, you really can't get past the 120 gal without sprinklers. The barrel exemption is going away from talking with our local fire inspector. With that said, here is a good read on the subject from a current standpoint from Oregon http://www.oregon.gov/bcd/codes-stand/Documents/Interpretations/interp-15-02-craftdistillery.pdf
  11. Standard 2" npt. 2" pvc will thread right on.
  12. If you have a 20 foot 18" in diameter column it's not 20x the diameter in height. You would have to add another 10 ft to achieve 20x. 18x20/12=30 ft. I would think with an 18" column plates would be a better idea. How many plates do you have ?
  13. You will get notifications on any change of status or if there is an issue with your submission.
  14. $1.56 is in the range we have paid from two different suppliers. i have had good service from both OI and all American.
  15. Lenny is probably correct. I looked at distillery solutions, but the cost was too high. Also once you do the work to set up the software there has to be a big incentive to change.