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Steve F

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    Brooklyn, NY

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  1. I met a guy in March at a conference who works for Flavorman (http://www.flavorman.com/). His name is David Dafoe - Dafoe@Flavorman.com. He knows the distilling business well and seems to have a lot of contacts and experience servicing it. Nice guy. That's all I know about him, though, and I know nothing about the company. If he asks who recommended him, you can tell him Steve from Brooklyn who he met at the Carl conference in Michigan.
  2. GRDB has a point there, Absinthe Pete. He IS asking his beginner questions in the 'BEGINNERS' section. Anyway, I think Nik approached the issue more constructively in referring a good source, and I second it - Chris Berglund is definitely an authority on all aspects of distilling, from chemical to process to engineering. Good luck, GRDB. You have to start somewhere.
  3. S, I would love to talk shop with you, if your offer is still open. I'm about to start a commercial operation in Brooklyn and would like to compare notes. Let me know if you're interested and I'll send you my contact info. Steve
  4. I'm noticing that besides the ADI Conference, which looks great, but is too long, pricey, and geographically inconvenient (I'm on the East Coast) for me at this stage, there are a number of events and courses offered through the major still manufacturers, such as the Bavarian Breweries Distilleries event in AZ, the Carl Distilleries event in Michigan, the Kothe workshop in Chicago. Does anybody have an opinion for a beginner about who they think puts on an event, or offers a course, that provides solid, all-around information for a start-up distillery - e.g., techniques, equipment advice, production calculations, etc.?
  5. BourbonBaron, I had the same question - that is what "/1.2" is referring to in that formula. I'm sure you noted in the rum production on the same worksheet that the "/1.2" is missing, so I can assume that the "1.2" is taking into account something specific to producing vodka. Did the response of JohninWV clear this issue up for you? If it did, do you per chance have another way to explain. I must admit that it's still not clear to me.
  6. Dave and Henric, thank you for replying to my questions about the grappa nomenclature and adding some valuable info about formula specifications. This is very helpful for my planning process. I can tell that this forum/site is going to be invaluable if I go through with this business. Another question: I will most likely secure pomace in Long Island - is there an ideal time after the harvest to get it, and do the wineries keep pomace around for long after the harvest, or is there a small time window when a grappa distiller can purchase it? Steve
  7. Thanks, Dave. So I can actually have 'grappa' in the title of my product as long as it meets TTB specifications du jour? When you say 'have a label approved for a grappa I was making for a client," though, it sounds as if you're talking about a limited edition of a product. If grappa was the mainstay of my company, would you still think it would be alright to have the word 'grappa' on the bottle? You don't think down the line, I could run into problems with another government agency regarding trade laws or something along those lines? Is there anybody else on this discussion thread who can verify that they use the word 'grappa' on their labels or have seen it used for an American product? Also, when an American grappa producer does not use the word 'grappa' in their label, what is the standard nomenclature - is it 'pomace brandy' or 'pomace liqueur' or are there a number of possible combination of descriptive names used?
  8. Actually, my question could be directed towards any of the people on this thread who have expressed aspirations/plans to produce grappa. Can producers in the US market their product under the name 'grappa', even if it is distilled according to strict Italian specifications using pomace, etc? I was under the impression that 'grappa' was a protected name, such as cognac and champagne, by European Union directive/law, so that only pomace liquor produced in Italy can be called grappa. Or is there possibly flexibility to use the name in the US market as long as you do not export outside of the US? Full disclosure, I am toying with the idea of producing grappa for a limited regional customer base in NY.
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