kkbodine

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kkbodine last won the day on April 27

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About kkbodine

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    http://backrivergin.com
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  1. As far as I know, from the federal standpoint you just have to pay the tax and report the withdrawal on the appropriate monthly reports. Your state may have some rules about who can sell, transport, and/or receive bulk tax paid alcohol so check with them. I would create a label for the drum that states your company name, DSP #, address, type of spirit, proof gallons, wine gallons, and whatever else seems logical. There may be federal requirements somewhere in the regulations but that is what I have typically seen. We gave up producing vanilla extract for the past two years as vanilla bean prices have been very high.
  2. I agree. They show that he could complete something and most likely has critical thinking skills.
  3. "Now hold on, because the rest of this is going to blow your mind." Mind not blown. I hear essentially the same story multiple times per year from people who dream and talk but never do a damn thing.
  4. I try not to be rude but sometimes people will show up on a super busy day or during an event and expect full attention/lots of time and that is difficult.
  5. I'l probably get blasted for this but... I get a never ending parade of people wanting to apprentice or work for free to "learn the craft". Basically you are asking to get for free what has taken me 25 years and a masters degree to acquire. So unless you offer some skill I happen to need or I'm short on bottling labor, I'm not super inclined to take your offer. In fact my standard response is to offer you training at $1000 per day; you pay me. Most small operations don't need any body, they need skilled bodies; we simply aren't big enough to afford the luxury in time or money. If you can't find a position in a distillery, try a brewery or winery to get a good feel for what we do. Which, by the way, is mostly cleaning. A science background is not absolutely required but it helps when problems arise. In a small operation, being able to handle any situation with creativity is key. Can you re-wire a pump or tweak a labeling machine? Mechanical aptitude often saves the day. Just having passion, or what you think is a good idea, does not make things happen; you must be able to follow through. I don't want to discourage you, but unless you bring some skill, most operations simply don't need you. End of rant.
  6. I can't imagine that TTB would really like that arrangement as the winery would be acting as a distillery. There really isn't a line on the form for the transfer other than the blank line 7 so it would seem to be an operation that is meant to be uncommon. Or maybe they just didn't think of it.
  7. We aways use any spirits transferred into our winery right away so I don't even carry over inventory; I figured there would be a solution as it must have been an issue at some point. Glad I could help and was actually right.
  8. I don't see a way on the winery 5120.17 monthly report to do that transfer. Assuming the alcohol inventory has been kept track of in Part III on page 2 of that form, I would be tempted to record the transfer on line 7 and make a note in part X. A quick call to the TTB should clarify the issue.
  9. That is pretty slick and reasonably priced.
  10. I don't know of any kits off hand but I'm sure it can be done for well under $1000. Check out a procedure at http://www.vtwines.info click Online publication then look for Fermentable nitrogen
  11. I have bought this in the past: https://www.zoro.com/value-brand-hose-food-1-12-in-100-ft-3jt91/i/G1138645/?q=G1138645 but it is much more expensive than the last time I bought it.
  12. Does anyone know why 500ml is not allowed? That one has always confused me.
  13. OK so according to the article they had wooden tanks and a wooden still contaminated with TCA and literally distilled it into their products. A very specific situation and problem. I think he will be fine though because he can apparently create 20 year old flavors in six days https://www.wired.com/2015/04/lost-spirits/ I don't think the take away is ban chlorine from the distillery; it really is be careful what you do with it. It has been a major problem in some wineries and is very noticeable in wine. I don't want TCA in my facility which is a winery and distillery, so we rarely and very carefully use bleach.
  14. Ahh my old friend Dr. Butzke (and no I'm not making a joke there). Anyway that is all well and good but unless you are using corks it should be a non-issue.
  15. dhdunbar, can you explain this " That is a "never-ever" rule, unless you are going to redistill them - and then only when you are starting over, not when you are taking neutral spirits and redisitlling to make gin or vodka, but that is another subject." further, especially the last part?