Wet

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Wet last won the day on April 8

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  1. So I sent this same ramble to the TTB and a couple of other people I hoped could help me. One of which was Shawn Patrick of Hoochware, who responded extremely quickly, and was incredibly helpful to me, despite me not yet even being one of his clients. Can't speak highly enough of the guy. Other than a few numbers I typed incorrectly, which I corrected on the OP, #1-4 were correct. Here's a bit of what he had to say on #5 " Line 25 is correct, it's for the On-hand end of month total for Bulk Spirits sitting in vessels waiting to be Processed (mix, blend, bottle, etc). Line 46 is on-hand end of month of packaged (bottled) Finished Product. Again, these totals for both lines (25 & 46) carry over to the next month. Here is where I believe a misconception of losses can be reported incorrectly. If you have a tank with 100 proof gallons and you bottle all of it except .75 proof gallons then this is recorded on Line #24 on the processing report (Part I). Line 45 (Shortages) is for when you do your monthly inventory count of Finished Product (bottled) and you find a discrepancy. Line #30 is for gains during inventory count" Hopefully this will help someone, struggling as much as I was.
  2. It certainly seems like it is. I've looked at Whiskey Solutions, and Hoochware. However, I'd like to save some money the first 6 months, while we figure out how much money will be coming in. I'd also like to have a firm grasp on the basics of reporting regardless, see the man behind the curtain if you will.
  3. I'm not yet in production, but I've been staring at a the TTB sight off and on for the last 3 days, and I think I finally have a basic grasp on things. I would be incredibly grateful if someone could validate that my understanding is correct, as I quickly explain a couple scenarios. I am still somewhat unsure if I know anything. 1) I am doing a few small batches for recipe development. Lets say they total 20 proof gallons. I would put that on line 12 (withdrawn for research, development, or testing) of the production report (5110.40), and that's it, it doesn't go on the storage or processing report. 2) Alternatively, I have some rum aging in barrels from a previous month. I pull 1 proof gallon out of the barrel to experiment on a spiced rum recipe. I would put that on line 16 (also research, development, or testing) but this time from the storage report (5110.11), as it is coming out of storage. 3) I make 30 proof gallons of whiskey under 160 proof and put it barrels for a year. On the production report (5110.40) I enter it into line 11 (entered into storage account) column b, and carry that over to line 14 and the correct section of Part 3. I also enter it into line 2 (deposited to bulk storage), and line 23 (on hand end of month) of the storage report (5110.40). In future months, this 30 proof gallons continues to get reported on line 23, until it is ready to be packaged. 4) A year later I am ready to package that whiskey. I filter it and proof it down for packaging, but now due to angels share and whatnot. I only have 29 proof gallons. On the storage report (5110.40) I enter 29g on line 17 (transferred to processing account), and 1g on line 22 (other losses). Then on the Processing report (5110.28) enter 29g on line 2 (received) column C (spirits). I'm not entirely sure if those losses should actually be reported on line 24 of the processing report 5) Couple general things about the Processing report. Line 25 (on hand at the end of month) would be any spirits sitting, ready to be packaged, where as line 46 (also on hand at the end of month) would be packaged product that hasn't left the bonded area (not sold, moved to tasting room, or entered onto tax forms). Line 24 (losses) would be losses before packaging, line 44 (recorded losses) would be losses during packaging, and line 45 (inventory shortages) would be losses after packaging such as broken/ stolen bottles or bottles given away as samples to clients or employees, and still get taxed. I'm pretty unsure of any of what I said on #5. I would appreciate any input. A simple yeah good job, you got it except this point or that, and you haven't wasted 20 hours of your life staring at a computer, or you're a bozo, get professional help, would be awesome. Thanks so much.
  4. Anyone on the west coast have a reliable supplier for blue corn? Anyone anywhere having a farmer grow it for you? If so, what are paying for it? We are talking with a farmer who wants to grow a test plot for us this spring, and I'm trying to figure out what fair pricing would be. Any leads would be appreciated!
  5. Applied July 29, 2016. Approved January 23, 2017 (5 months 25 days). Even though I had examples from others who had gone through the process, I was asked to re write my General Premises and Bonded Premises description, and given a new example from the TTB. I had made a mistake in how I described our tasting room. The new example was MUCH SIMPLER than anything else I had seen. That was on a Thursday. I submitted the corrections on Friday and had approval the following Monday!! No consultant, no lawyer. When I had a question, I called the TTB support number and asked. They were very helpful. The application while once may have been super intense, isn't any longer. It has been greatly simplified. The best advice I received from the TTB was "keep it simple"! Hope this alleviates some of the application fears out there! It's just not that hard anymore. Believe me, if I can do it, anyone can. At least that was my experience.
  6. The 2015 "Distillers Resource Directory" from ADI had an article entitled "50 Essential Pieces of Equipment for a Startup Distillery." That might be what you're looking for.
  7. The old application asked you to include "the kind and approximate quantity of each material or substance used in the process" harmonizing with CFR 19.77 a, however the current application no longer asks for this. Has anyone run into a problem omitting specific quantities on their application?
  8. I am looking for a bit of clarification about this question on my application. It is my understanding that this question if specifically referring to bringing in spirits produced elsewhere and then distilled again by me, correct? This would NOT be referring to say, macerating a neutral that I produced to make gin and running it through my still again?? I'm just trying to make sure. The TTB response I got was, "most distillers don't re distill." Thanks in advance!!
  9. THANKS dhdunbar!! That was a fantastic, concise response. I'm sure many like me will benefit from this!!
  10. After speaking with a TTB representative, I felt I should come here for a bit more help. We are going to be a small distillery intending to produce a variety of products for sale exclusively at the distillery. Products we wish to make include but are not limited to: whiskey, rum, gin, vodka, fruit brandies & liqueurs, maybe even blue agave spirit. And flavored versions of the previous. I am a bit confused where the overlap is, if there is one, between the "statement of production procedure" on my application vs. formulas? The TTB representative said to keep the descriptions on my application as simple as possible, that I don't need to be overly detailed on each product, and that if they need more information they will contact me. Sounds like a delay in the making! Sooo, I'm looking for suggestions on the best way to be covered on basically anything I wish to make without writing an encyclopedia?? Thanks in advance for the help!!!
  11. Very interesting link bierling! Anyone in California care to share how they are getting around this with labeling? Or just ignoring it all together?
  12. Can anyone help clarify California 25175, which seems to indicate anything labeled whiskey needs a portion of product aged at least three years? Is there a way around this with labeling, such as an age statement that California finds acceptable?? 25175: Any person who sells at retail any potable spirituous liquor product labeled as whiskey, including blended whiskey and blends of straight whiskeys, except products containing 20 or more percent of straight whiskey or whiskeys which have been aged in charred oak containers for three or more years after distillation and before bottling is guilty of a misdemeanor, except that this section does not prohibit the sale at retail of unaged corn whiskey, when so labeled, or the sale at retail of gins, brandies, rums, cordials, liqueurs, bitters, or other distilled liquor products, or products compounded of distilled spirits and other materials, when in no wise labeled as whiskey or blended whiskey or blends of straight whiskeys, or the sale at retail of Scotch whiskeys, or spirit whiskeys containing not less than 5 percent straight whiskey, three years old or older. (Amended by Stats. 1984, Ch. 921, Sec. 1.)