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Foreshot

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Foreshot last won the day on November 7 2018

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  1. Can you do grain in/out? If so is it easy to switch?
  2. If anything you use is not on the FDA's GRAS list you'll need to submit samples. https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras Also a good list: https://www.cocktailsafe.org/
  3. Any pics of the area? I was thinking of getting one, would like an idea of the issues I may have to deal with. Thanks.
  4. Ethanol, especially at cask strength, is a very strong sanitizing agent.
  5. Thanks to Dave Dunbar! He submitted my TTB application today. He guided me through all the hoops. Now I'm working on PA and Allegheny County Health Department. I'm not too worried about the state. ACHD is what I am worried about. I have zero clue what they will want. I've never been in the restaurant industry before so I don't know anything about the requirements. I know it will cost me $$, but I'm hoping not $$$$. I'm hoping to be open in November/December. I've been studying, reading and talking to distillers for years now. It's starting to feel real. I'm still building my space out. It should be done by early October.
  6. https://www.reuters.com/article/us-usa-trade-whiskey/u-s-whiskey-exporters-struggle-after-year-of-eu-tariffs-idUSKCN1V80DN
  7. https://www.katmarsoftware.com/alcodenslq.htm There's a video how it works. Also it's a free download to test it out.
  8. Check out the book "still magic" by Marcel Thompson https://stillmagic.net/. I just ordered it. Has recipes and advice.
  9. First question that always gets asked - where are you located? If you're near Pgh I might be interested.
  10. Also a good resource: https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-make-moonshine <- has a link to a video too.
  11. They list many here: https://homedistiller.org/forum/viewforum.php?f=14 https://homedistiller.org/forum/viewforum.php?f=11 If you haven't distilled before you may want to read this: https://homedistiller.org/wiki/index.php/Beginner's_Guide It's not that people don't share recipes here, it's that they are more commercially based. Meaning batch size is normally a couple hundreds of gallons at a time. For a simple corn mash you can try this one: https://homedistiller.org/forum/viewtopic.php?f=11&t=74316
  12. Look up a 1000-2000 sqft warehouse space near you. That's what it might cost. But how much it costs depends all the factors that Hedgebird supplied. He nor anyone else can give you even ballpark figures because it is all based on local factors. What is costs will vary wildly - urban, suburban, rural. Local government, fire inspectors etc can change that. There's very few easy questions when it comes to distilling and what you are asking isn't one of them.
  13. 1. "turquoise floaties" - isn't that a sign of you getting copper sulfate in your distillate? 2. What kind of still is it? I love that statement.
  14. I'm not stating I'm an expert on the fine details of what you are asking, just going off of what my interpretations of the regs are. If you're doing something that is serious you should go to someone like Dave Dunbar who can guide you through those details. Those Regulations are here: https://www.ttb.gov/spirits/bam/chapter4.pdf 1. Yes, that would be the Distilled Gin. "DISTILLED GIN: Gin produced by original distillation from mash with or over juniper berries and other aromatics or their extracts, essences or flavors" 2. Redistillation - flavoring GNS or other spirits with botanicals. 3. Mixed question here - if you're redistilling after maceration then it's Redistilled gin and doesn't need GNS, it can be any spirit. If you don't redistill then it's compounded gin that does require GNS. REDISTILLED GIN: Gin produced by redistillation of distilled spirits with or over juniper berries and other aromatics or their extracts, essences or flavors COMPOUNDED GIN: Gin produced by mixing neutral spirits with juniper berries and other aromatics or their extracts, essences or flavors 4. The regulations do not state what type of still is required so any can be used. 5. The still type doesn't matter. If you use a pre-distilled spirit it's redistilled Gin. 6. See 5. Again - there's way more to this than what is above. Dave can guide you through it.
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