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IrishRosie

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    Rosie4ever@hotmail.com

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    Santa Rosa, CA

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  1. P.S., my local conditional use permit application ran 50 pages. Then again, I am in an extreme density area. Good luck!
  2. Better look on a State level as usually local defers on matters of hold back for "samplin," taxes, etc. The State will rarely allow you to obtain a license if you don't go through local permitting first, i.e., a Conditional use permit, etc. Also beware of connected dwelling premises on a Federal level. Plenty of people have been shot down on farm applications (not counting permit for industrial distillation for ag use) because the Feds consider the entire 10 acres connected to the dwelling house. It's kinda a case by case thing with lots of discretion available to the local TTB officer. May have to cleave off the land you want to use and have that as the bonded premises. Just some thoughts from a gal 90% through the total app process and waiting for Fed action. Good luck.
  3. probably neglected to bow to the whiskey gods over ther fermentation pot
  4. better have alotta patience, alotta money, and alotta testicular fortitude
  5. Sorry..email is:Rosie4ever@hotmail.com...gracias!
  6. Oh, and a 100 gallon fermenter would be nice too!
  7. getting close to approvals coming in and I am in interested in acquiring a nice used 50 or 100 gallon refluxer. I prefer copper, but stainless is fine. I am in the bay area but will pay fob if the freight isn't backbreaking....be nice to a sweet gal and gimme a good deal ....thanks!
  8. San Francisco Spirits Competition in March at the Hotel Nikko
  9. Be nice to transplant this thread for general comment and feed back....admin?
  10. Yes, of course.....my meaning was safety first and foremost....I am just holding my breath waiting for the first craft distiller accident and I sense a real surge in hobby built equipment attempting to move mainstream as artisan distilling takes off. This ain't the beer and wine biz and I am afraid the notion that bad stuff always happens to the other guy is leading to a recklessness in operations. How many people have ever witnessed or seen the aftermath of a still explosion? I've seen two, one in Manila and the other in Sichuan Province in China. The latter resulted in the death of two factory workers and the culprit was substandard equipment coupled with poor ventilation. I consulted for a start up distiller in Southern California a few years ago, mainly for some fermenting issues given the high desert heat in summer, and I was stunned to see their operation using beer keg stills with tar paper and flashing on seams and pipe joints. Worse, the smell of airborne ethanol vapor led me to believe that vapor leaks were being treated as just a necessary evil in producing hi shot alcohol. When I mentioned that the ethanol vapors posed a risk for explosion, the assistant to the distiller told me that it was the liquid that was worrisome in creating explsions, and not the vapor......I meam "wow!" I believe associations shoud be more than just places to exchange information. I believe they should help move the industry forward by developing standards for equipment and, yes, even approved equipment registries. Best standards and practices should also be developed and members wishing to display the ADI seal shoud have to earn it, not merely by taking an online course but subjecting themselves to rigorous peer review and adherance to institute standards. Absent this framework of professionalism and a real seal of approval I m afraid it is only a matter of time before some unfortunate....and avoidable........accident renders this avocation indefensible to government regulators and the public at large.
  11. This whole subject goes to the idea of some minimum standards ADI should be promulgating.....and the members subscribing too.
  12. having good equipment is the issue....looks like these guys relished "playin the part" by running some rustic lookin equipment similar to what one might find in the back woods....thin metal, poor workmanship seaming and sealing....these should be the red flags. Look at what happened in the UK last year when some not-too-bright immigrants batched up and ran some potato vodka with little, if any, ventilation in a brick warehouse....the force of the explosion was so great it bowed out the metal roll-up door and killed 5 guys.....We will indeed have trouble with public relations issues when carelessness, poor equipment, and misguided theatrics join forces and end up killing someone here. These are exactly the type of issues ADI should be front and center in addressing. Being a member should mean more than popping a sticker in the window and declaring yourself a member in good standing....It should require a pledge and a scrupulous adherance to good practices as defined by the membership......short of this we have a loose confederation of members and not a body of practicioners advancing the distilling arts under the banner of safety and general self-regulatory complance. Do it ourselves or eventually have it done to us.....
  13. Amen to too much wood........you better go real light when you batch up your first batch of whiskey with chips...in my experience, you can really kill a batch of nice product with a heavy hand...it always seemed to me as if all the cross sections and surfaces on chips imparted a much more robust oaking to the spirit....GO SLOW and easy.....contact me if you want more info regarding cross sectional areas and converaion information....just batchup a small amount before you commit to heavy for what is arguably a shortcut in the taste process.....Rosie
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