brokenarrow1560

I made a general post yesterday and think I should have posted here. I have an opportunity to export my spirits to Ontario. Its been in the works for a while. Meeting with the LCBO (Liquor Control Board Ontario) in January. I have questions regarding filing monthly reports, ie: production, processing, storage. I will make the spirits as usual, case and label, and ready for shipment. Am I to assume there will be no changes to my monthly reporting until I file for quarterly payment of excise taxes. These shipments to neighboring Canada are exempt from taxes, however I am having difficulty digesting the information in TTB Industry Circulars from 2000 and 2004. I have tried calling the Natl Revenue Center and the Regulations and Procedures Division with no answer. Any assistance would be appreciated.

I have an upcoming opportunity to export spirits into Ontario, Canada to the LCBO (Liquor Control Board Ontario) for sale in their provincial run liquor stores. Any advice, concerns I should be aware of? Filling out monthly reports, quarterly tax reports. Would it be easier to simply pay US Federal excise taxes rather than the requirements for tax exempt exportation? I will reach out to the TTB in the next days to ask for their guidance. I have attempted to consume the information in the TTB Industry Circular 2000-2 from July 6, 2000, all seems a bit overwhelming at this time.

Foreshot, Sorry, I have not been on the forums in a while. I regularly make spirits from whey permeate. Mine tend to have a creamy smooth mouthfeel and finish slightly sweet. One thing I can tell you is make sure most of the proteins have been removed or it will make a mess in your still. Seems the proteins congeal once your still is up to temperature. The proteins likewise will burn if you have exposed electric heating elements. The permeate I receive is concentrated by removal of water through reverse osmosis, and proteins removed. Without concentrated whey, your results may not provide quantities of spirits you would expect. We fractionate the lactose sugar with enzymes and lower the Ph. Our fermentation typically takes longer than say grain based ferments. Once the lactose is fractionated, we can easily ferment the glucose, however the galactose is another matter. Good luck, and reach out if you encounter issues. Curtis, Copper Crow Distillery.

Thanks for the reply. Received a sample package of 5oz Woozy bottles. The dasher caps have an opening of .210 inches. Nearly a quarter inch. Great for hot sauces I would imagine. What I need is a dasher with a opening about half that size, or just under .100 inch.

Does anybody have a source for 5oz bitters bottles with dashers and closures. Color of glass is not important. What I am finding, is the snap on dashers have an opening to large for the application I am looking for. Looking for the opening to be around .080 inch.

This happened to me also. Thought something was wrong at pay.gov. I backed out of the system entirely and am waiting for a response from ttb. Maybe we should all go back to mailing in out reports and see how they feel about that!

My label application has been sent back for correction again, as the type face and font is not the same size. "100% neutral..........." Blah, Blah, Blah... Quite the learning experience, this. I may withdraw the application and formula and begin the process from the beginning. Any HELP or ADVICE would be most helpful. Thanks.

The ferment in fact does distill at over 190 degrees proof, however it stays in production without moving to storage or processing as per your earlier post. Final distillation produces the finished gin. Thanks again for the assistance

I also am running into this situation with label approval with my gin. My application has been returned back to me for correction three times now. Third time is a charm, I hope. TTB has required a formula for which I have received approval, and now they ask for a change in classification from "Distilled from _________." to "100% Neutral Spirit Distilled from__________." There seems to be a lack of continuity depending on which ttb specialist is assigned to your label and or formula. Having my label state "100% neutral..............." I feel will hurt my retail sales as I am distilling from Whey. All done in house from original distillation. I do not put it into storage or change from neutral . My question is this. Once I receive label approval with their requested corrections, may I apply for another Gin label that will more accurately reflect the message I hope to convey without drawing to much attention to my application? Should I state these pionts on a new application under Notes to Specialist? Thanks

Been doing it here in Wisconsin (The Dairy State) for about a year. Our whey comes from a local cheese producer. They further filter out the proteins, concentrate the whey permeate to a brix of between 22-25. Additionally, they re-pasturize to inhibit the lactic acid bacterial fermentation. We have the concentrated permeate transported to our distillery. Adjust your Ph to around 6. We add additional powder lactose sugar. Then fractionate using an enzyme, ferment with conventional yeast. Lactose being a disaccharide does not generally like to ferment , hence the enzyme. Once fractionated into its separate sugars, we have found the glucose will easily ferment, though it takes considerably longer than a typical grain ferment. The galactose still will not ferment and is a loss. The un-fermented sugar can make a bit of a cleaning problem in your still, but we found some sweetness carries thru into the finished product. Our earlier experiments with Kluyvermoyces were unsuccessful, most likely due to what is referred to as Osmotic Shock. As a note, we have teamed up with the U. Wisconsin to help make the process more efficient and along with their help will continue the Kluyvo experiments and hope we can maintain the same flavor profile.