HedgeBird

For reference: https://www.ttbonline.gov/colasonline/lookupProductClassTypeCode.do?action=search&display=all#search_results Are you arguing that it "should be" 641 but its not, or are you saying that it is submitted and accepted as type 641 "whiskey specialty" but still says "Straight Bourbon Whiskey" on the label?

I have read this section a few times now.. Can anyone confirm they are reading this the same as me, and that one would be allowed to add 2.5% sugar (or even 2.5% sherry) to a brandy without changing the type or disclosing that on the label.. ? Additionally my understanding is that sugar could be added to vodka up to 2.5%, but the "QUALIFICATION" column in chapter 7 indicates it can only be 0.2% sugar and 0.1% citric acid.

I think we started with a 1/8 screen initially and then quickly moved to 1/16 screen size for the rye and wheat. This last grain order I changed suppliers and purchased rye flour they had in stock instead of having it milled specifically for me. It seems to be about the same as the 1/16 stuff. Its still more course than your white baking flour but pretty fine. I think the distillers malt is probably closer to the white baking flour. I do not mill my own grains, so I am a bit at the mercy of the mills if you will..

A few months back I hired Distillery Resources review my entire mash process to try and help solve some specific issues we where having. Other than having to put up with his southern accent on the phone it has been a very worth while investment. Highly recommended.

Your mash bill, or grain bill is a term used to describe the type and ratio of grains used to create your mash. For example; Jack Daniels uses a grain bill of 80% corn, 8% rye and 12% malted barley. The term is still used even if your grains have been milled into flour. All the grain your using is going to be milled to some degree; flour just means its been ground very fine. My grain bill is, approximately: 60% Rye (flour) 30% Wheat (flour) 10% Distillers Malt (flour) The distillers malt is a specific type of malt with a very high diastic power: http://www.brewingwithbriess.com/Distilling/distillersmalt.htm#distillers http://www.hillbillystills.com/Distillers_Malt_p/ccdm.htm

The LETINA Closed Top Tanks from St. Pats are another good option if you want to go bigger than 100 gallons. Assuming 5 bottles per gallon and a 100 gallon proofing tank you are limited to bottling about 500 at a time. As time goes on we have been able to wait longer between bottling and then bottle in larger quantities. Even with our all manual labeling/bottling setup 10 people can bang out 1,000 bottles in half a day. Product storage and proofing tank space is the one thing I way undersized starting out.

Wish I could offer more input, but we have never really had the gummy issue that so many folks describe having with rye, so have never needed to figure out how to solve that problem. (lots of other issues along the way, just not this specific one) We use rye flour as well and also distill on the grain with a steam fired still. I doubt grain vs flour makes much difference. Our grain bill is only 60-70% rye We are not using malted rye, just regular rye flour We use about 10% distillers malt in our grain bill Malt goes into the mash first; before we add the rye flour We have a big ass mixer on the mash tun and stir the s**t out of everything We ferment hot and fast (after 3 days its "finished" not "stuck" if you will) our mash is thick but is not "sticky" at all Our conversion/efficiency is a lot lower than others / we have a low Proof Gallon per Bushel If I had to hazard a suggestion of just one thing to try it would be to try adding 15% distillers malt to your grain bill.

I use a Bubba's supplied 100 gallon tank for holding feints and have had a good experience ordering from him in the past. My understanding is that "sanitary stainless" has nothing to do with the type of metal used, but is rather used to describe the type of welding/attachment of fittings used. When something (a tank, fitting, weld, etc.) is described as "sanitary" it means that the welds/fitting/tank are grinded/sanded/polished smooth to such a degree that they are easy to clean and that it does not allow space for bacteria to start growing in them. In brewing equipment "sanitary" seems to imply that it can be cleaned by a CIP (clean in place) system. Read the description of these two different style 2" x 1.5" stainless reducers and notice that one is sanitary and the other is not despite being made of the same material: https://www.brewershardware.com/Eccentric-Reducer-Tri-Clover-Compatible-Clamp-2-X-1.5-TCECCRED20X15.html https://www.brewershardware.com/Tri-Clover-Compatible-2x1.5-Cap-Style-Reducer-TCCAPRED20X15.html hope that makes sense!

I have a retail customer looking to make a purchase (talking 10's of bottles, not 100's) that is requesting that I provide them with a W-9 form. My distillery is incorporated as an LLC. Anyone run into this before?

There is a distinction between "incidental" and "accessory" right? My understanding is that incidental allows for small areas of greater risk but that they do require additional measures like separation to address the higher fire risk... so like a boiler room. Accessory allows for higher risk without separation; but is limited to the 10% area restriction. Non separated occupancies get you past the 10% restriction, still no need for separation of the spaces but everything must meet the requirements of the higher classification? So perhaps I did not have an issue as I was able to get Non separated occupancies status since I have sprinklers in my tasting room?

Thanks for that info! Also if searching for "rye mash" including the actual quote marks helps. All the same I think using the Google site search tool does provide better results.

I forget all the exact classifications, but I believe my building was given a manufacturing designation (F1 perhaps) and the tasting room/retail space was allowed as an Accessory usage and required no physical separation. Not sure if that is helpful info at all as it sure seems like you know way more about this stuff than I do!

Page 8 of the most recent issue of "Beverage Master" has an article about this. (re-charring used barrels) A company called "Barrel 53 Cooperage" is talked about in the article and they have an advert on that page saying they are "taking orders for November" Just looked at the cover of this magazine and it looks like it is their first issue.

I know this has been discussed in the past, but the search function on this forum does seem to have some issues. If I do a search for "rye" I get no results?! Most people are probably not aware of this, but you can use Google to search one specific website for any combination of words. This method frequently produces better search results on lots of websites, not just the ADI forum. Search on Google for: "site:adiforums.com rye mash" You get these results: https://www.google.com/search?num=100&safe=off&q=site%3Aadiforums.com+rye+mash&oq=site%3Aadiforums.com+rye+mash&gs_l=serp.3...1939.2297.0.2633.2.2.0.0.0.0.97.191.2.2.0....0...1c.1.51.serp..2.0.0.yEpmAk3KfWg Lots of previous topics discussing rye: http://adiforums.com/index.php?showtopic=1063 http://adiforums.com/index.php?showtopic=4056 http://adiforums.com/index.php?showtopic=3630 http://adiforums.com/index.php?showtopic=1817 http://adiforums.com/index.php?showtopic=2475 http://adiforums.com/index.php?showtopic=1304 http://adiforums.com/index.php?showtopic=2377 http://adiforums.com/index.php?showtopic=1881 http://adiforums.com/index.php?showtopic=3460 http://adiforums.com/index.php?showtopic=3609 http://adiforums.com/index.php?showtopic=3307 http://adiforums.com/index.php?showtopic=4371 Happy reading!

I think these guys make a lot of them.. http://www.vadaiwinebarrels.com/handcrafted-barrels.html

Until I see a label that says "distilled by" and not just "produced by" ... https://www.google.com/search?safe=off&biw=1920&bih=979&tbm=isch&sa=1&q=Templeton+Rye+label&oq=Templeton+Rye+label&gs_l=img.3..0.37356.38022.0.38325.5.2.0.3.3.0.121.237.0j2.2.0....0...1c.1.51.img..0.5.245.zxCaDifD3WU http://www.google.com/imgres?imgurl=https%3A%2F%2Flh6.googleusercontent.com%2F-7do1mGEs-Us%2FU3Q5cHYBuMI%2FAAAAAAAAAT8%2FMNfcuc3QfTU%2Fs640%2Fblogger-image-82529721.jpg&imgrefurl=http%3A%2F%2Fatlepicurean.blogspot.com%2F2014%2F05%2Flike-al-capone-templeton-rye-may-be-in.html&h=402&w=640&tbnid=F0u0GJvV2sPjRM%3A&zoom=1&docid=wYVIKTWq9cxIyM&ei=OaLqU-LSBYikyASwq4DICg&tbm=isch&ved=0CDEQMygTMBM&iact=rc&uact=3&dur=584&page=1&start=0&ndsp=50

The PLCB has a wealth of published info and reports. Depending on your location and type of product it may be helpful. This report includes a chart for sales by month of all product types (wine and liquor): http://www.lcb.state.pa.us/cons/groups/marketstoreana/documents/form/002092.pdf http://www.lcb.state.pa.us/cons/groups/system_internet/documents/webasset/000637.pdf

Seeing as your giving me permission; I will go ahead and call it spam. I don't think most people question that Joseph Dehner is a legit distiller and still builder. I also don't think most people question the fact the he consistently goes beyond just offering his services; into a zone most people consider inappropriate self promotion, or spam. Perhaps Mr. Dehner is lacking in self awareness and does not even realize that a vast number of people find his constant self promotion annoying?

Looking for some suggestions on grain storage options for smaller than tote size. To elaborate; We receive grain on pallets in 50lb bags. We don't have a fork lift / can not operate one inside the distillery. We typically receive two tuns of grain at a time Looking for some type of bin or hopper that is rodent proof. Something that is pallet-jackable would be nice. Just curious what other people are doing, or if they are just letting their bags of grain sit on pallets in the open?

http://www.gq.com/life/food/201311/bourbon-whiskey-family-tree This is another article with a very cool graphic. We have a print out of this at the tasting room bar. Its been fun to share with the whiskey enthusiasts that come in. Lots of people in our area like Bulleit Bourbon and for many Bulleit Rye is the only rye they have had. Its fun in particular to point out that they are made at two separate facilities.

working links to website and kickstarter: http://yellowrosedistilling.com https://www.kickstarter.com/projects/1850316261/houstons-first-whiskey-distillery-and-tasting-room

I would assume its probably Vadai or another Hungarian supplier? My own hunt for barrels seemed to end with these being the only ones available/willing to take orders. I am now proceeding with making my own barrels in house. Hoping to fill the first prototype next week.

Would also be interested..

I know other PA distilleries that have done exactly that, but it seems its a gray area. I just called and spoke with the PLCB asking if we can deliver or if we can apply for a licensed Transporter for Hire in order to deliver. The lady I spoke with read from the sheet she has that lists the "rights" of a limited distillery holder, and her sheet specifically states that we are allowed to "remove and deliver" product. She did not think I would need to apply for a licensed Transporter for Hire, but had no specific ruling or code section to back that up and suggested I submit for a legal advisory before trying to apply for the licensed Transporter for Hire..

This is also my understanding and impression, but just want to make sure I am not missing anything.