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Thatch

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Everything posted by Thatch

  1. Perhaps I misunderstood your initial post. Yes, the DSP needs to be separated from the tasting room by a floor to ceiling wall but that has nothing to do with sprinklers. If you've researched other areas of this forum searching on "MAQ" or "AHJ" you will find a wealth of information on what you can and cannot do. In short, without sprinklers your MAQ will be 120 gallons not in bottles within your DSP. That includes barrels.
  2. Not sure what you are referring to. Please send a link to the source of the "ttb guidelines" you are quoting. You also haven't said anything about occupancy and whether you are seeking H-3 or F-1. Your OP had to do with design of a tasting room and has evolved into a discussion on sprinklers.
  3. Long story short, dogs may be okay but not other animals. http://doglawreporter.blogspot.com/2015/12/fda-food-production-rules-grant-access.html#:~:text=Domesticated animals must be excluded,guide dogs may be allowed
  4. Okay, different question. Anyone working with Drizly.com or Caskers.com? If so, how is it working out?
  5. Does anyone have any experience with these folks? If so, how have they been to work with? https://www.thewhiskeydealer.com/
  6. Just got this from our insurance company. Is anyone else be asked for venting to outdoors? We are in a new building the has proper air exchange and is C1D2 compliant. We have a vapor detector and a powered floor vent as well. Each still should be protected for excess pressure and vacuum. Stills should be equipped with vacuum and pressure relief devices that are piped to outdoors. Any condenser vents should also be piped to outdoors. Vents should be sized to discharge the maximum vapor generation possible at zero feed and maximum heating within the pressure limitations of the protected equipment. Vents should terminate at least 20 ft (6.1 m) above the ground and preferably at least 6 ft (1.8 m) above roof level and be so located that vapor will not re-enter the building. Vent terminals should be equipped with flame arresters.
  7. Saw this on the Ohio Craft Brewers FB page It looks like CBMTRA is going to make it through in the most recent federal legislation. Senator Rob Portman has been instrumental in making this happen and would like to share the news directly with our breweries on a conference call tomorrow (Monday, December 21) at noon. If you'd like to be on that call please email me for the call-in details at mary@ohiocraftbeer.org
  8. Just Google "Connecticut Beverage Attorney" and you will find what you need like these folks https://www.bymlaw.com/liquor-law/
  9. Congrats Tim, do you have a link to the legislation you can share? I'd like to see if I can get our representatives in Ohio interested in something similar. Cheers!
  10. We do our own proofing but if you're in a hurry and don't want to watch the TTB video and buy the lab still. These people are who you want to talk to. Lauren Sandell Lab Manager TTB Certified Beer Chemist Kombucha Queen https://kathinkalabs.com/ Cell: (970) 889-0208 Kathinka Labs 1402 Laporte Ave. Fort Collins, CO 80521
  11. We have two electrics, one direct fire and one bain marie both 500 liter. Heat up time is long. On the flip side, we were already wired for 208 3 phase and our electric rates are around 5 cents per kwh. If I had to do it all over I would still go with electric but I would have substituted our stripper which in the bain marie with a small continuous column. On the other hand, our spirits still makes great Whiskey and Vodka and we wouldn't want to part with it.
  12. Have you read the info on slow proofing on this forum? Got rid of the haziness in our spirits (not rum)
  13. We filled a lot of 50ml bottles with sanitizer when no other containers were available. In that case we used a label that the FDA approved that we printed in house. Has anyone seen a true benefit of going to the trouble of creating variety packs or singles as a way to get several types of spirits into the hands of the consumer? Between filling, special labels, COLA approval, a special box (variety pack) this seems like a loser for a craft distiller. Any thoughts? Cheers!
  14. All job new jobs posting have moved to https://jobs.distilling.com/
  15. We use a pour lid for a Mason jar. Works fine for us. We did many hundreds of bottles of sanitizer with this setup when we couldn't find any spray containers. https://barproducts.com/products/plastic-mason-jar-lid-with-pour-spout-1
  16. It depends on the state. In Ohio, we cannot sell a new product until we have an approved COLA. You need to contact your state liquor control board to check on the regulations in your state.
  17. We just bought a new pump for our unit from these folks. https://www.winemakersdepot.com/Bottle-Filler-Parts-C322.aspx
  18. You have not told us much. Will this be gas/steam or electric? What will you be making or will you be buying NGS and re-distilling. I assume one still but am I assuming correctly? How much space do you really have available? Do you need storage? Will you have a tasting room? How do you intend to sell what you make? The folks here will be happy to help but you need to have a better plan/explanation than what you have presented.
  19. I may not understand your question but if you do not have a problem falling into the Distilled Spirits Specialty category than you can have flavors from companies like Sovereign, they have many TTB approved flavors. As @bluestarsaid above, your label would say "XXX flavored whiskey" https://www.sovereignflavors.com/ttb-flavors/
  20. We sold less than 150 cases our first year
  21. We use a pressurized tank provide by Buckeye Hydro. They have a very nice, compact RO system. With the pressurized tank we have a good flow. We stop the RO system prior to each proofing run and empty the tank once we are done proofing until the next time we need to proof. https://www.buckeyehydro.com/
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