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Found 8 results

  1. Distillery in Malt Plant

    We are building a malt plant and wish to have a distillery in the same building. Can the malt plant be part of the bonded area? We will be making all malt whiskey. I have searched the TTB site and there is nothing that seems to address this issue.
  2. Does anyone have any knowledge of a specific part of the DSP application process that is specifically related to GNS or NGS? One of our owners spoke with a gentlemen during a distillery tour and he mentioned something about a specific permit from the feds when using GNS. I talked with a rep from the TTB today, and she didn't seem to be aware of this, and mentioned that if using GNS as well as mashing from scratch (we plan to use both techniques at different stages), that we may have to apply for the permit as both a beverage and an industrial permit? Does that sound right? Does anyone have an answer for this or some insight? It doesn't seem to make a whole lot of sense that we would need to apply as an for an industrial permit if we are simply purchasing GNS and then making GIN by running it through our stills with the additives. Any help would be much appreciated. Cheers, Curt
  3. I apologize in advance if this is a question I should have figured out the answer to by now. It's also probably a question best asked of a TTB agent, but I thought I would toss it here to see if anyone knew. I'm still in the planning stages, working on a distillery that would produce rum. Dunder is going to be a key ingredient to the flavor I'm looking for, but all of my research is telling me that it will take a while to get a good dunder pit going. I'm considering ways to get that in process while buildout, still delivery, etc. is happening. The key would seem to be that you want the dunder to have no alcohol left in it, lest you impede the growth of all of the fun bacteria. So... 1) Mix up a batch of molasses water, add yeast, boil the alcohol out, and let the bacteria take over. Can I do that without a DSP, if I don't intend to sell the alcohol? Alcohol is a byproduct of plenty of production processes, just not in that volume. 2) Mix up the molasses, leave it uncovered for a few days, maybe outside. Boil it to sterilize it again, then let the bacteria take over. Anyone have any experience with this?
  4. OSHA has made it clear that it will enforce its jurisdiction over the micro-distillers (DSPs) nation wide. Below is a URL for actions taken across the nation by OSHA that includes giants of the industry and micros such as Tuthilltown Spirits in New York. https://www.osha.gov/pls/imis/industry.search?p_logger=1&sic=&naics=312140&State=All&officetype=All&Office=All&endmonth=02&endday=27&endyear=2011&startmonth=02&startday=27&startyear=2016&owner=&scope=&FedAgnCode= What can you do: 1) Review OSHA rules in your state. There are FREE Federal and State level programs that can bring you into compliance and “protect” you from citations. Read the New York State documents below for further details. https://www.osha.gov/dcsp/smallbusiness/consult.html New York State has this program: Division of Safety and Health - DOSH - New York State Department of Labor: https://www.labor.ny.gov/workerprotection/safetyhealth/DOSH_ONSITE_CONSULTATION.shtm Oregon’s Fact Sheet: http://www.cbs.state.or.us/external/osha/pdf/pubs/fact_sheets/fs57.pdf 2) Do not assume that safety consultants working with OSHA rules will be able to give you effective advice on rules that relate to the operation of DSPs. DSPs are not “standard” manufacturing entities. They have unique requirements based on the explosive nature of ethanol and dust from grain operations. 3) Do not assume that your location, size, agricultural or rural location or ownership structure absolve your operation from compliance. Ethanol manufacturing is regulated despite the fact than many (all?!?!?) local code authorities have no understanding of the safety requirements you as an owner or employee need to resolve for compliance. Generally the lack of a local Authority Having Jurisdiction (AHJ) will mean your DSP will operate under State interpretations of Federal regulations. Each State has it’s own interaction/interpretation with Federal OSHA rules. 4) Join DISCUS (Distilled Spirits Council of the United States) and get this document read and conform to the guidance provided. http://www.discus.org/ Recommended Fire Protection Practices for Distilled Spirits Beverage Facilities Tuthilltown’s OSHA investigator used this document as the reference to cite Tuthilltown’s operation. In the absence of specific Federal OSHA guidance for beverage alcohol production (DSPs), expect that your OSHA investigator will defer to this document as the INDUSTRY STANDARD. Expect to be held to this guidance standard!!! 5) Do NOT assume that other CODE (NEC, IBC, etc.) authorities have no jurisdiction on your operation because you are agricultural, small, family/privately owned or just plain nice folks. 6) When you buy a forklift, make sure that it is safety rated for moving ANY high proof containers.
  5. Change of Address for DSP

    Does anyone have any experience in changing their address of operation after getting your DSP? We just received our DSP, but we are experiencing many more delays than expected with the current property owner. I have been on the TTB website and see exactly what I need to do in order to change the premise for permitting, but wondering how long it will take. If anyone has gone through this process I would like to know how long it took from submission to approval and any other nuggets of advice relating directly to changing the address of the distillery.
  6. Hello All, About to submit our DSP and had a quick question about Subpart D that hopefully someone can shed some light on. Is merchandise sales and tasting included in the DSP, or do you need to clarify those as "other business conducted on DSP premises". It is outside our bonded area, but located in the same building. Any advice?
  7. We are going through our initial DSP permit and need to submit the total proof gallons of spirits that can be produced daily. I called the TTB to determine what exactly this entails and the rep I spoke to wasn't very clear about what was required. Does this refer to if we were running for a full 24 hours with full mash tanks, or what we are expected to be producing daily in year 1 or what we are bonded to produce? Does it include stripping runs or just finishing runs? Does it include the cuts or are we supposed to assume a percentage of loss? I was hoping someone who has already submitted their DSP permit could help me get to the bottom of this, or let me know if this is something they even check or care about. Appreciate the help.
  8. TTB Permit Questions

    Just started our DSP application and have come up with a couple questions. Have people had good success contacting them through the phone number they provide? Below are my questions: 1) Do they need owner/officer information for all investors or just managers? Our investors are all silent and own anywhere from 5-10%, but none of it is voting stock. 2) What do they require for source of funds? Do they want our bank statements showing us getting funds from investors? Or do they want our investor bank statements showing where they got their funds? 3) Do they require serial numbers for all the equipment (fermenters, mash tank, etc.) or just the still? 4) Do I need to upload my lease? I see nothing prompting this?
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