nabtastic
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Everything posted by nabtastic
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It's been like this for roughly a year (that I know of). I'm guessing ADI is not that concerned. although I would like my screen to not pop up with adult friend finder while I'm at work...
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You caught my interest. any idea on timeline? I believe your pm box is full, mind to message me?
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I apologize if this has been covered but I was reviewing daily records and found one that I missed and haven't heard about before. §19.603 Liquor bottle records.A proprietor must maintain records of the receipt, use, and disposition of liquor bottles. (26 U.S.C. 5207) Does this mean that we should be keeping for record daily's on our inventory of empty bottles? Or did I misunderstand that?
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Any and every time what you are proofing isn't exclusively ethyl alcohol and water (save for the obvious esters/alcohols/etc). I've not got the manual in front of me but I believe it's any concentration of solids over 250ppm? To my understanding that includes al barrel aged products, liqueurs, everything that is infused post-distillation. You can use a Velp steam distillation (available through Rudolph Research state-side) or a table top glass distillation kit, or the Pellet Labs kit for a few hundred... Would love to hear an exact answer on this but I don't even know where you'd go to find out the particl concentration outside of a lab... {Edited} Density Meters such as DDM 2911, and probably DMA 5000, can give you solids concentration but outside of that..
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Color me noob, but what benefits are there to platinum and silver? Also, I have not used a cartridge. Always stuck to plate and frame filters but they are messy and non-reusable. We also have very expensive energy so utilizing steam to sterilize the cartridges after use isn't an option for us..
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Currenty testing how proofing effects the resting period. My assumption is that lowering the alcohol to a standard barreling proof (110-125) would accelerate the "aging" beit oxidation, esterfication, or some other such magic. My thought being that ethanol is very stable so lowering the proof should decrease stability. Does this make sense? As an aside, mixing water with ethanol is slightly exothermic so I suppose it's possible that the increase in temperature from proofing might help...
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Just to throw my 2C in here: I've used both distillery management systems. They are both beneficial but I strongly prefer the Whiskey Systems version. I've spoken with Donald on several occasions and he's been incredibly helpful. The calculators are accurate and quite handy, reporting is very intuitive - no complaints here! Many thanks to Whiskey Resources. NAB
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Tory, Thanks much! Just saved me a lot of thumb twiddling
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Wait, so if I label my product as a "whiskey" I don't need to submit a formula? They will just assume that I'm following the rules? Doesn't that place an awful lot of trust that the producers wouldn't break code? Although that would explain why I've talked to several people making "whiskey" from sugar and "vodka" at 180 proof..
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Hades: if you are distilling a product then you will need to supply a formula online (ttboline.gov) and then apply for COLA with the formula attached. If you are buying the spirit the rules change. I believe you will still need to reference the original formula on the COLA without needing formula approval yourself - but I've never done that so I'm not an authority on the subject..
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on your formulation approval did you state "beer" or malted barley?
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hmm ok thanks everybody!
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I am assuming this is a fairly new company correct?
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What equipment are you currently using?
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Old Spye is so feisty lol -
In my experience they can be very very particular about where the individual words appear at on the label. Also, there's been a huge expansion in the craft industry and they aren't used to dealing with all these new types of spirits. Give 'em time to get it sorted.
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but you just pull the drain or do you vent the still first?
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Thank you for your response, I suppose I should rephrase my question though: When you drain your still, do you have to open it (manway/relief valve/etc) while it is still hot or do you let it cool before draining?
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Curious here, what is the proper way to evacuate a still - post distillation? To my understanding, we are supposed to capture all distillate, but some stills requiring the manway or a pressure release to be drained releasing what could be potentially hazardous vapors right? I don't think I've heard anyone talk about this and haven't came across it anywhere. Also, are people actually checking and recording each batch to verify that their waste distillates are actually below 10%?
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It is most unfortunate what happened here and I would like to reiterate what our Australian friend noted: I know of several incidences in large, well established distilleries where fires or massive leaks have occurred. If it can happen to those with excessive protection, it is far more likely to happen to those of us with a more care-free attitude. Be safe.
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Has anyone got verifiable bottling filling capacity? website claims 470 (750ml) bottles per hour, in a 6 hour shift could you actually get 2800 bottles filled? Also, how much if any product is wasted in cleaning and operation?
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Ok that makes more sense now. Panoscope - not to be nitpicky but sense it actually matters here, I believe the hydrometer in my OP was actually correct. The one you linked is actually 1.0-1.07 For real, thanks though everybody. NAB
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private labeling, contract bottling
nabtastic replied to Dehner Distillery's topic in For Sale by Vendors
Boom. Dehner, do you do 50ml bottling? -
I am quite certain that the distillate has to be placed in a pre-approved container for retail - how else would you prove tax records? Barrels can be bought in bulk by a DSP holder, but in no other circumstance. I'm pretty sure you can't even do "futures" of spirits without a DSP...though the customer could probably buy the cask itself to "hold" the barrel for them and pay for the bottles at time of purchase a discount or something..
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lots of questions here... lets do this one at a time. I don't see why you would use the amyl with that high of a barley count. %13 6-row should cover an all grain batch. was the barley distillers barley or kilned to some degree? How much reflux does your still have? what was the actual poundage used, not just percentage? Given the initial SG you should've had a fairly high yield, but it should be pointed out that (yeast dependent) many will not bother consuming maltose, maltotriose, etc when in presence of a sucrose/glucose content higher than ...15% I think is what I read? I'm a few beers in and the book is all the way on the other side of the room.. I'd recommend starting with a completely neutral base to see if your botanicals are really the flavor compound you are expecting then slowly build in flavor from the distillate if that is what you want to do. my 2cents
