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Red Pine

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About Red Pine

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    Northeast North Dakota

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  1. Glenlyon - Thanks! I hadn't come across Xanthan Gum in my online searches. SlickFloss - It's a fruit liqueur I make in house. Pick the fruit, boil it down to a syrup. I appreciate the info, I'm just trying to get an idea of what people are using. I've come across cornstarch, gelatin, agar agar, arrowroot, glycerine, and now the 2 that Glenlyon mentioned. I'll probably end up get a little of each one and trying out to see what I like best.
  2. I'm curious what those of you who make liqueurs use to thicken it to get a satisfactory mouth feel? I'm happy with the sweetness so I don't want to continue to just dump sugar in. Any and all input and suggestions are welcome! Thanks everyone
  3. I do nearly exactly what you are proposing. Small still (50 gallon) running evenings and weekends with a day job M-F. It can be done if you put the time in. The bigger factor I think some may be leaving out is the demand. You can have a giant still, but if there isn't demand for your product then what good is all of that capacity? You didn't mention whether your distillery would be in a city or a rural space. I can crank out plenty of product and have inventory ready to be sent out, but if you don't have either a good distributor or someone you've got doing sales for you it doesn't matter. My advice, if you want to start small, start small but don't forget about "pounding the pavement" and actually get your product on shelves/ in bars. As most of the distillers on here will tell you, a distributor isn't much more than a delivery driver. A vast majority don't do much to push a new/local product, you'll have to do that yourself.
  4. I was able to login a week or so ago.
  5. http://distilling.com/wp-content/themes/TFA-ADI/images/uploads/2017/04/2017-Survey-of-State-Tasting-Room-Laws-for-Craft-Distilleries.pdf
  6. Did some digging on my transaction after seeing this posted. Tracing back the number that appears on my credit card statement, the google research connects it back to the "Russian Federation". There are also 2 facebook pages each with a different number, so my conclusion is that there is an individual or group posing as Atlas Barrel. So it's possible there is a legitimate Atlas Barrel and a fraud.
  7. Same. Got told twice that production was delayed due to supply problems. Finally quit waiting and demanded a refund, was told in April the refund check would be sent out the following day. Still nothing.
  8. Hi Everyone, I'm looking to start getting into MN for sales/distribution and have been making sure to get all necessary permits/registrations. They require an importer license but I'm confused on who it is that should be holding that. Do we as a supplier file that? Is it the distributor? Is there a third party broker like entity that does it? Anyone that's distributed in MN from another state that can help me understand what I need to do? Thanks!
  9. Hi All, Wanted to get some input from others that probably more well versed in regs than I on this. I currently operate in a small(ish) rented space located in town, I plan to get into my whiskey and brandy production soon and may run out of space to store barrels while product ages. A solution I'm considering is storing at a different location which I know is allowed. Here is the potential problem, the location I want to store the barrels at is my farm which is located across the state line. Operation/production in ND, farm is in MN. Distance wise it maybe 15 miles, but crossing into another state has got to be problematic if not illegal all together. Anyone have thoughts/insight on this? Thanks
  10. Red Pine

    Odin on Gin

    I would definitely want to attend this if/when it's set up!
  11. Berglund, My input being in NW Minnesota/NE North Dakota: 1. It's going to depend on the area you are in and how large of a production you plan on having. I'm using just one farmer, but that's because he's a friend and rents our farm land so the relationship was already in place. Start trying to build relationships with the local farmer(s). 2. Most farmers have grain bins they store in so you'd be able to purchase from year round on the condition that they don't mind storing it for you and they know ahead of time how much you need. A lot of farmers are contracted with grain elevators for a specified amount, they can't sell the grain twice so if they don't have enough you're out of luck. 3. We've got a gentlemen's agreement with our farmer that we'll pay the commodity price, plus additives if it's below a certain protein% and a reduction if they are over. 4. Like I mentioned above, storage is going to be one. If the farmer is going to hold it in their bin and transport it for you you'll have to take that into consideration. But if you buy and have hopper bins at your distillery that can store what you'd need that's preferred so you're not depending on the farmer to get the grain when you need it. feel free to message me if you want to talk about it more. Depending on the region your in I could possibly help with getting you in touch with some farmers. Tyler
  12. How I would be able to keep bugs or dust from getting into them.
  13. My fire marshal is fine, it's the building inspections office that is raising all the concerns. It also blew their minds that I'm going to do open fermentation. Also Skaalvenn for got to respond to your last comment. It's my building inspections office saying M occupancy, when my architect did his write up and sent it to them, he referenced me as F-1.
  14. Skaalvenn, I've searched every key term I can think and came up bust on the forums. Thatch/bluefish, I know of that exemption (IBC table 307.1(1), but it reads that it is for retail and wholesale sales occupancies. Were you able to get your AHJ to buy into letting you use that exemption?
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