Jump to content


  • Content Count

  • Joined

  • Last visited

  • Days Won


Glenlyon last won the day on July 11

Glenlyon had the most liked content!

Community Reputation

14 Neutral

About Glenlyon

  • Rank
    Active Contributor

Profile Information

  • Gender
  • Location
    British Columbia

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. We started with the hornindal but after fifty or more generations we just call it our house culture.
  2. Additionally, I would vote against investors. Anyone who has read my writing will know I don't much care for them. (Unless you are a big guy with millions and the eduction to know what you are doing.) So, I know, this advice is more often than not ignored. But, inevitably, tears are shed. If you need money - go to the bank, do the hard graft and be happier for it in the long run.
  3. I suppose if you have a million variables, the answer is always going to be the helpful - 'It depends...' Rather than looking at the per case marketing cost, rather look at the cost per customer. So, how many customers can you expect and how much did it cost you to get them to buy your product? If you've already been operating for three years, you'll know you kinda top out on your revenues, so your growth desire is more tied to your ability to get out there and bring in the business than it is a fictional percentage point. Its likely what you've done abroad is what you'll do at home. Other factors might be location, if you are on main street the cost of the customers might be low but the cost of rent and taxes might be high, etc., etc. The best marketing money I ever spent was on my street sandwich boards. Those things haul in customers all the time and the customers tell us so. Radio is loads of fun, but you need to invest in at least two years of slogging to get any traction. Newspapers are useless. Editorial is king. Get stories written about you in newspapers and magazine and you will see results. I'm lukewarm on social media.
  4. We do have some sediment in some of our products. We tried all kinds of ways to clear it up, but we're so small some of the tried and true filtration systems are a bit beyond our current financial capacity. We've found gravity and racking gets rid of most debris and then we tell our clients that we produced a natural product with limited filtration and they have no problem with that. In fact, sometimes, they prefer that idea.
  5. We sum up the rules as: If we want alcohol we have to make it ourselves using 100% BC produced mashing grains, fruits, honey, etc. But nothing that comes from away, so no Sask/Euro barley. Sigh. We can use botanicals etc, but anything used for flavouring must be 100% natural; We can produce up to 50,000L per year; We keep the money save for excise 13%, provincial sales tax 10% and GST 5%; We can sell direct, online, to restaurants/private liquor stores and through artisan/farmers/craft fairs; No RTDs.
  6. I just did a quick search of the government website and I don't see anything specific. Most of the regulations we live by are found in our contract with the province so there might be some privacy issues with respect to a general online list.
  7. It's not allowed under craft regulations. If you have a craft commercial licence on the other hand, then you could use those products.
  8. We used to use Distillimax MW. Easy to find. However, after the costs started to rise, ($90CND/pkg), we switched to cultivating our own yeast. Now our yeast is readily available, cheap and more suited to our environment and we get much better results.
  9. Chitosan. However, a problem we are encountering with the fining is now we have sediment on the bottom of the tank. Of course with the tanks being stainless, it's hard to see inside to avoid sucking up the sediment - this tends to leave product on the table. So, the jury is still out.
  10. We use those filters - not so good with fine particulate matter. We've taken to fining some of our spirits to get that nice bright look.
  11. We did a Blackberry Vodka this summer and had colour stability problems right to the end. Red is a very difficult colour to work with. Any ideas (that are as natural as possible), would be well received.
  12. Adding sugar to grapes to enhance fermentation is called chaptilzation and is sometime used by home wine makers dealing with poor quality fruit. Professional winemakers and distillers would never use the technique and any spirits derived from it would not be - really - anything other than some mediocre spirit. You should really be directing your questions to the forum on Homedistiller.org which is more open to this kind of exploration.
  13. I apologize if I was sounding negative. I tend to think very practically. Urban Distilleries in Kelowna does a 5 day workshop. I've taken it, it's not bad. Also, the Sons of Vancouver Distillery in Vancouver offers a 5 day version that is smaller in class size and very hands on. Quite good I'm told. We spent five years developing our distillery concept. Two years thinking about it seriously and then roughly two and a half years to get the zoning, licenses, build the distillery, etc. We've been open now for about a year and a half. We love the lifestyle and find it very satisfying and we get lots of local enthusiasm. It is important to mention - your spouse has to be in 100%. If she isn't - that's going to be hard to reconcile as this work is very all encompassing.
  • Create New...