scohar

Thanks Aurthur. Look forward to seeing you! And FYI, for everyone else. The still is SOLD. Thanks for your interest.

THE STILL IS NOW SOLD. Thank you for your interest. We are upgrading to a larger still, and with our limited space, must replace the still we are currently using. It is a wonderful still, and we've built our business on it thus far! Details: Still is in EXCELLENT condition (nearly new), less than 3 years old 240VAC single phase heated electric water bath (60kW) Electrically controlled via digital temperature controller (provided) 100 gallon pot capacity 3 bubblecap column on top of pot, included sightglasses Illuminated pot and sightglass 4" ball valve discharge pipe Safety features provided (pressure relief, collapse valve, steam check, etc.) Dephlegmator with fine-tune control for maximum distillate control taste/proof Condenser included, with cooling water collection tank CIP system and pump included Agitator motor included Photos available at www.catoctincreek.com. Detailed photos available upon request. Will be available in 3-6 mos depending on delivery of our new equipment. We will provide installation help at your facility. Buyer must arrange transport, FOB Purcellville, VA. Serious inquiries only! Please phone 540-751-8404 and ask for Scott. Or email scott@catoctincreek.com. THE STILL IS NOW SOLD. Thank you for your interest.

Congrats!

The Catoctin Creek Distilling Workshop is an all day seminar and workshop teaching the fundamentals of operating a craft distillery. People interested in the art of craft distilling, thinking of starting their own craft distillery, or just really interested in distilled spirits are encouraged to attend. Topics covered will include: Mashing Fermentation Distillation - with a live distillation and sensory evaluation Storage Bottling Organic and Kosher The Business of Distilling - including discussion of starting a small business and federal licensing Tasting - the most enjoyable part! The workshop will cover the art and science of distillation, and will include practical demonstrations and presentations led by Scott & Becky Harris, distillers and owners of Catoctin Creek Distilling Company. During the day, students will participate in a live distillation of rye whisky through the company's Kothe K-900 still. Only 30 seats are available, so order now to reserve your space! Sign up for the workshop in our online store with this link. Date: Saturday, September 24, 2011 Time: 10am to 4pm Where: Catoctin Creek Distilling Company 37251C East Richardson Lane Purcellville, VA 20132 Price: $150 per person A continental breakfast and light lunch will be provided. (Please notify us of any special dietary requirements.) More info and make reservations at: http://catoctincreek...hop-autumn-2011

My wife Becky does 90% of all the distilling at Catoctin Creek. She lets me distill when I behave.

Oh, gosh, I forgot Sonat at Koval. How can I forget Sonat? She's great! (And Robert too!)

I don't know for sure, but I heard it's Lisa Laird from Laird's, who I'm told has been doing it for decades. I've also heard that Four Roses uses exclusively female distillers, because they have better palates. (Don't know for sure... anyone?) Finally, of course, Cheryl Lins has been doing it for a while, and our own Becky Harris for 2.5 years. Scott

Hey, Greg... thanks for the shout-out!

Cheryl, Seems like phishing is on the rise. They are getting more sophisticated too. I had one to my legitimate business email that said there was a problem with one of my ACH transactions. Seemed legit, and it was even from my bank. But with a phone call, I was able to determine it was fake. Scary stuff... gotta stay vigilant! Scott

Our thoughts and prayers go out to his friends and family.

Federally, you pay nothing on product in bond until it leaves bond. I don't know what your state rules are.

I don't think lactose is fermentable by itself, but must be converted to simple sugars by enzyme. If I remember from high school biology correctly, I believe the enzyme is beta lactase. http://en.wikipedia.org/wiki/Lactase

I look forward to my spam free future! :-) Thanks, Greg

I'd be in favor of a manual approval process for each new user. Might help.

me too... I'd like one too.