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Sator Square Distillery

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About Sator Square Distillery

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    Bucks County, Pennsylvania

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  1. Sator Square Distillery

    Transfer in Bond Application Turnaround

    It looks like shaking the tree worked. I got my approval within an hour of making that phone call. I wish I'd done that last week, but it is what it is. Thank you all for chiming in. I'd say that it's totally worth calling the TTB if things seem to be taking too long.
  2. Sator Square Distillery

    Transfer in Bond Application Turnaround

    I called the TTB this morning to see what the holdup was. I got someone on the phone right away. I was told that there was some sort of change in the recent past which doesn't let the specialists see which permit amendments are bond transfer or other requests for changes. So they just do them as they come in in order they get them. Not sure if that's true. But they told me they'd send a request for a quicker review over to who has the request. It's been a day shy of 3 weeks for the bond transfer, that does seem like too long of a time to wait for a simple purchase order.
  3. Sator Square Distillery

    Transfer in Bond Application Turnaround

    I'm not required to carry a bond now, I was under the required tax threshold and they gave me an exemption. The transfer to me would still put me well under, it's just a few barrels really. But this is the first transfer in bond that I've done. I submitted it back on 10/26, so it would be 2 weeks now it's sitting pending review. I guess I thought it wouldn't take this long? How long would you wait to follow up if it was you?
  4. Sator Square Distillery

    Transfer in Bond Application Turnaround

    I wasn't about to find this anywhere else on the forums or on the TTB website under processing times. Does anyone have a rough idea how long it takes for the TTB to approve a transfer in bond application once it's submitted?
  5. Sator Square Distillery

    What still should I purchase? I need your help. lol

    Whatever size boiler you think you need, double it. You'll save yourself a lot head scratching later on.
  6. Sator Square Distillery

    How do they flavour those Gins!

    Has anyone tried using vacuum distillation to extract the rhubarb concentrate at a low temperature? I wonder if that method would work to hold onto the volatiles that may otherwise boil off.
  7. Sator Square Distillery

    Good Brandy From Bad Wine?

    I would just like to add that "bad" wine is a very subjective term, while spoiled is generally understood to be either oxidized or containing some serious faults/infections. Ugni Blanc , which is one of the primary grapes used to make Cognac is said to make a terrible, terrible wine. Thin and very acidic with very little redeeming qualities. But obviously it makes a great brandy when handled the right way. A bad wine may make a great brandy, but I agree that spoilage may likely results in a poor quality brandy.
  8. Sator Square Distillery

    New life for used botanicals?

    I'd be interested to hear if anyone has had any luck with that. All my botanicals are pretty well exsanguinated of color and aroma post-distillation.
  9. Sator Square Distillery

    Spirits Competitions

    Out of curiosity, why is paying to enter a competition seen as a negative? The event organizers need to rent a venue to host the tastings. Appropriate spaces aren't donated. The judges would be assumed to be qualified to render their opinions on what they're tasting. So asking them to appear, in perhaps a city or venue far away from where they are, and to pay their own way to fly in or otherwise travel, and pay for their own lodging and food sounds unreasonable. There's also staff that has to do all the pouring and recording and organizing and making sure it's all above board. Who in their right mind would do all of that for free? So it makes sense to me that a competition should cost something to enter. Am I missing something?
  10. Sator Square Distillery

    Craft gin - 5 questions, please don't beat me up

    Not at bottle strength, no. But 50ml of my gin to about 200ml of tonic on a G&T will cause a slight louche. I do put that more to citrus oils than my juniper though, of which I use grapefruit and tangelo.
  11. Sator Square Distillery

    Craft gin - 5 questions, please don't beat me up

    I only do vapor infusion for my gin. You really tend to need more g/l of certain botanicals, particularly juniper, if you're not macerating. IMO 25g/l of juniper is quite a lot, particularly if you're macerating it. But if that works for you that's great. My gin is a bit on the lighter side, and it ends up being about 15g/l of juniper. I proof mine down to 43% and the way it ends up it's just on the verge of louching. But I also have a lot of citrus in there too.
  12. Sator Square Distillery

    Considering starting small, what am I too naive about?

    Very good advice here. I'm also very very (very) small. I am still working a full time job during the week and distilling on nights and weekends. Thankfully I was able to get my small operation up and going with cash, a business credit card and no investors breathing down my neck. But it has still taken me almost 2 years for this small business to start breaking even month to month and paying for its own expenses. I have a large built in crowd of foot traffic coming every weekend since I am located on my family's vineyard winery, and it still is not a guarantee of regular sales- some weekends are fantastic, other weekends (with bad weather, for example) there may be next to nothing. So if you're planning on just selling right out of your own tasting room only, you should plan on spending a lot of advertising. Not just with money, but employing someone who knows how to advertise events on social media and make the events happen from week to week. A lot of local breweries and distilleries here draw people in with live music, food, specialty food trucks, cocktail specials, social events, etc.. It's a constant rolling effort and appears to be somebody's full time job sitting on social media and setting these events up locally. "If you build it they will come" is not true, and you should not assume people will wander in just because you are there. Also- and I believe everyone else here will agree with this advice: try to plan for the unexpected expenses on your building. It is likely that your local government/fire marshal will spring something on you that you have to install there that you didn't plan for. And whatever that thing is will cost you about $5,000. Everything seems to cost about that much to sort out for some reason. Good luck. It's a lot of work, but also very rewarding when you have something nice to show for your work.
  13. While nothing is impossible, you may have a very hard time getting that past the feds. They almost didn't approve my application because my DSP was located 100 feet from a residence located on the same property parcel. They asked me to put up a dividing fence between the residence and the building where the DSP is located. I would anticipate they would deny your application, but it's worth trying. My day job is in insurance. I brokered my own insurance policy for my DSP. Your insurance carrier would be very very adverse to having a mixed use building where a DSP is located, particularly residential. That may also be a big stumbling block even if you can get it past the feds. You should have a serious conversation with your insurance agent/broker about eligibility.
  14. Sator Square Distillery

    fermenting or infusing

    If you're infusing with real fruit after distillation you may also have to consider your filtering process. Pectin can get suspended into your spirits and may need a serious cold filtering to sort out.
  15. Sator Square Distillery

    Bad tasting gin

    I would also recommend a small bench top still for recipe development until you've got your recipe where you want it. Then you can scale it up and tweak it as you need. That way you're not wasting a lot of your base spirit. You're not going to easily be able to get the botanicals out of your gin through redistillation. You're better off starting over since any residuals left in there are going to throw off your recipe going forward anyway.