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CalwiseSpirits last won the day on February 20 2018

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About CalwiseSpirits

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  1. Thanks for sharing this. I'm trying to wrap my head around this method. When the alcohol is distilled out of the herbs I would think that it strips the flavor out with it too, like making gin.
  2. It may very well be. I don't know and I haven't been able to find much information on the production process.
  3. Those of you that use the Kveik yeast or are experimenting with it - what results have you gotten? Are the fruity esters really that pronounced? I've experimented with other beer yeasts, including Belgian farmhouse strains, and haven't been able to make any rum better than what I currently make with wine yeast.
  4. Does anyone know how to make non-alcoholic distilled spirits (e.g. Seedlip)? What do you use as a base? My initial thought is to use a mix of water and glycerin but one of the main issues I see is the lack of solubility and stability of oils in water.
  5. Is the chiller built in or does it need glycol circulation?
  6. Yes, I'm aware it can only be sold within my state. I'm just trying to figure out what the benefits are. I read someone saying that in another thread, what would be an example of a non-mandatory regulation? That's what I'm trying to figure out. You still need to include brand name, alcohol content, gov warning, presence of HCFBLM, etc.
  7. What's the major benefit of applying for a Certificate of Label Exemption instead of just getting a full COLA? It appears to be done through the same online form as a COLA and my understanding is the label still needs just about all of the same information required to obtain a COLA. Are Certificates of Label Exemption processed more quickly? Anyone have any recent experience? TTB's COLA processing times have gotten pretty long again and I'm in a bit of a bind to get some new labels printed so I'm looking for solutions.
  8. Thank you very much, @bluestar that makes sense
  9. How does TTB regulate the transfer of fermented wort/beer from a brewery to a distillery? I understand winery to DSP doesn't require a transfer in bond approval- all that's necessary is keeping the BOL in records. Is this the same for brewery to DSP? Thanks!
  10. Thank you for that offer @Buckeye Hydro, I may take you up on that soon. I have not had any issues since. I'm still not sure what it was because I still use coated oranges sometimes when I can't get them direct from the farmer.
  11. Job Summary We’re looking for an Assistant Distiller to help run our distillery in Paso Robles, CA. Experience in beer, wine, or spirits production is required. We're willing to train the right person so this position is open to soon-to-graduate students as well. This is a full time position and an opportunity to get involved with a startup distillery and grow with us from the early stages. In addition to compensation and benefits, stock options will be available after 1 year of employment. Responsibilities and Duties Fermentation management Distillation Proofing Barreling Bottling Labeling Record keeping and reporting Materials ordering Cleaning and sanitization Qualifications and Skills Bachelor Degree (a science degree such as Wine and Viticulture, Brewing Science, Food Science, Chemistry, or Biology preferred) General knowledge of and passion for spirits Work or internship experience in the wine, beer, or spirits industry is preferred but not necessary Driver’s License and reliable transportation to our distillery in Paso Robles, CA Ability to lift 50 pounds, stand for long periods of time, stoop, bend over, reach Must be 21+ years old How to Apply Email a cover letter and resume to aaron@calwisespirits.com About Calwise Spirits Co. Our company was borne out of our love for California. We're a fast-growing spirits brand based out of our new home in sunny Paso Robles, CA. We're currently distilling Big Sur Gin made from wine grapes and native plants, Blonde Rum rested in chardonnay barrels, and Spiced Rum infused with oranges. New expressions will be released in the coming months. With a taste inspired by the California experience, our spirits are more than just a drink: they’re accompaniment to your lifestyle of adventure, exploration, and unrestrained revelry. Our spirits are sold through over 300 stores and bars in California, including Whole Foods Market, Vons, and BevMo.
  12. I'm getting into making liqueurs and wondering what alcohol content is needed to prevent spoilage. I know a liqueur made from extracts and sugar and bottled at 80 proof is going to be pretty much indefinitely shelf stable. But one of the products I want to make is a raspberry liqueur from fresh fruit that will have pulp and juice in it that I know can more easily oxidize or spoil. Can anyone point me in the direction of some references for determining the alcohol and sugar content needed to make a shelf stable liqueur? Are there any preservatives that anyone would recommend, e.g. citric acid or ascorbic acid? Thank you in advance.
  13. Update... according to my TDS pen my sink water is 635 ppm and my RO water is 265 ppm. This seems awfully high. I'm not sure if I believe it because the water tastes pretty darn neutral to me. My next step is to test it on distilled water to make sure the pen is working right. However, I switched to oranges straight from the farm that are not wax coated. Haven't seen precipitate show up since. Maybe that was the trick!
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