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JustAndy last won the day on May 15

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  1. My understanding is that wineries can only use spirit from the same fruit type as the beverage being fortified. As they are not allowed to brew beer, they can't use grain neutral to fortify anything. If their license lets them make fermented cane sugar soda (which I understand it does) they could use cane neutral? Should probably ask the ttb agent. FallIng Rock, perhpas the GNS is grape neutral spirit? https://www.ecfr.gov/cgi-bin/text-idx?SID=970a668ad1fa42555e7331f81c0e366d&node=27: "The proprietor of a bonded wine premises may withdraw and receive spirits without payment of tax from the bonded premises of a distilled spirits plant for uses as are authorized in this part. Wine spirits produced in the United States may be added to natural wine on bonded wine premises if both the wine and the spirits are produced from the same kind of fruit. In the case of natural still wine or natural still hard cider, wine spirits may be added in any State only to wine produced by fermentation on bonded wine premises located within the same State. If wine has been ameliorated, wine spirits may be added (whether or not wine spirits were previously added) only if the wine contains not more than 14 percent of alcohol by volume derived from fermentation. Spirits other than wine spirits may be received, stored and used on bonded wine premises only for the production of nonbeverage wine and nonbeverage wine products. Wooden storage tanks used for the addition of spirits may be used for the baking of wine."
  2. Sorry, I misunderstood your question. That's news to me if true, no place I've ever worked had them. If we did have them, they would be pretty useless for measuring the abv of our bourbon, rye, or fruit mashes.
  3. You need a full set to test the strength of your spirits off the still, at barreling strength, and bottling strength. If you produce liqueurs or lower strength spirits you probably need 0-20, 20-40, 40-60 etc. Accurately measuring and recording the proof is important to the government, as the tolerances for error are 10x smaller in spirits than beer, and the tax rate per unit of alcohol is probably 15x higher for spirits.
  4. http://barrelsandracks.fishcreative.com/barrels/ might be able to help you. You aren't likely to find any 300 or 500 liter bourbon barrels, if you do they will be wine casks that someone finished bourbon in.
  5. With a 50-100 gal still, labor cost is likely a much more significant factor than mashing efficiency or distillation yields. If you are doing it yourself (and probably not taking a paycheck or salary), make sure to factor the theoretical labor cost into the product or you will paint yourself into a corner of never getting to pay your self (or someone else).
  6. Preheating your wash can help and and agitator as well. Using a beta glucanese is very helpful for 100% rye. But you are likely in for a life of suffering.
  7. I believe Different potato varieties have different amounts of geosmin, so it could be related to the type of potato. some Japanese shochu producers peel the potato to reduce earthiness. Also, apparently potatoes can have tca issues http://journal.ashspublications.org/content/132/1/112.full
  8. I'm not certain many others do make it work, unless there are significant tax incentives in your state/country for working from local materials.
  9. I was informed that in California, distilleries can produce spirit for wineries and if those spirits (brandy and pomace brandy) are produced from the winery's grapes the spirits can be sold by the winery under their tasting license. Does anyone have experience with this? Can you point me to the state laws related to it? One place I distill is a small Oregon brandy distillery, and it would be a lot of fun for us if something similar could get passed in Oregon. I am hopeful that seeing a framework operating someplace else might give us a starting point.
  10. If you are new to the world of fittings, it can be helpful to go to a Brick and mortar store like Davidson Winery Supply in McMinnville to get oriented on what is out there and what it's called.
  11. http://www.brewhardware.com/product_p/tc15hb34.htm
  12. I've worked 3 places that have been audited/inspected by TTB, and they have never looked at/asked for fill level documentation or records. Which doesn't mean you shouldn't keep track, but with the error bars for proofing being 10x tighter that seemed to be a bigger concern. As long as you were diligent in tracking all the alcohol in and out and could prove you've paid all the taxes required, they didn't seem as concerned with 'gotcha'ing us on forms or technicalities. Your mileage may vary.
  13. I wont use boiled linseed oil, it contains metallic drying agents which I would worry about leaching into the barrel? What is your evaporative loss? Likely easier to move the barrel to a less dry/hot locations than to seal a full barrel. French oak typically has coarser grain than American oak which means higher evaporation, part of the reason most French oak spirit barrels are 350-400L.
  14. You really can't rely on pictures of what other people are doing, I've visited probably 75 craft distilleries and only seen maybe 10 that were near to compliant with their MAQs.
  15. Do these have any valves / fittings or are they just barrels with the heads off?