HedgeBird

https://en.wikipedia.org/wiki/MGP_of_Indiana

We have been using Square since we opened for bottles sales and cocktail service and have been very happy with it. I think its an excellent solution for both our tasting room and some off site sales at festivals and such. I am curious if anyone out there is running a full restaurant with kitchen and bar service, and if so what POS systems you have experience with?

I think this is a great point, and it is what I try to do in most cases, and its nice that I can point them to our corn based spirits. But sometimes I cant help myself. Its like when someone asks if we have our bourbon in 375ML bottles. I could just tell then yes, its right here, but I generally I can't help pointing out that we make Rye Whiskey and not Bourbon. Or another example is when folks say Bourbon can only be made in Kentucky. When talking about spirits most people are open to having their beliefs challenged, but when talking about gluten you might as well be arguing existence of god.

Not to split hairs, but Gluten intolerance, whether celiac or other, does not trigger anaphylactic shock and as such an epi pen would be basically useless. A wheat allergy on the other hand, could trigger a reaction where an epi pen would be helpful, and it is possible someone could have both a gluten intolerance and a wheat allergy, but they are not the same thing. They are completely different types of conditions. https://www.oakstreetmedical.com/easyblog/entry/wheat-allergy-gluten-intolerance-and-celiac-disease

I love the folks that come in and ask what spirits we have that are gluten free. I tell them all our spirits including the whiskey is gluten free; they tell me it cant be because its made from grains; I explain gluten is a protein that cant pass through the distillation process and hence all our products are gluten free; they tell me it cant be because its made from grains. I suggest they read the information from the FDA, Canadian Celiac Association or National Institute of Health that explain why all distilled spirits are gluten free; they tell me it cant be because its made from grains; I tell them the world is round; they tell me it cant be because its made from grains; I tell them to buy the vodka or gin because they are made from corn.

https://www.grainger.com/category/air-operated-diaphragm-pumps/diaphragm-pumps/pumps/ecatalog/N-htoZ1yyyaqdZ1yzy257#nav=%2Fcategory%2Fair-operated-diaphragm-pumps%2Fdiaphragm-pumps%2Fpumps%2Fecatalog%2FN-htoZ1yzy257Z1yyy9kl If you have a compressor one of these might be an option. We have a new one that I know is rated for 212F that we purchased. We also had a cheap used one from eBay that I did not know the temp rating on, but it lasted for about two years pumping our spent mash. Was a great option for us when starting on a super tight budget.

We also use Blue Label Digital Printing and are very happy with them. Lots of sales reps are always stopping by to try to get our business and I typically just give them and old invoice from Blue Label and ask if they can match the price. None has been able to so far.

I typically move product out of bond the day its bottled so that would not help me, but the idea of making a year or mores worth of gin/vodka in advance and moving that out prior to 2020 is interesting. This strategy would really only work for distilleries that have access to capital and easy storage.

Was this the link you are trying to share: http://www.idahostatesman.com/news/business/article187541748.html

Its kinda what everyone needs at every distillery!

For a distilled product (and probably many other products as well) being organic does not (in my opinion at least) affect the final product itself; but many people would argue that the process used to create an organic product is more environmentally friendly and as such adds value to the product even though it may be indistinguishable from a non-organic product.

from one bird to another, I hear you on that! The FAQ thingy indicates that you are allowed to change from "Produced by" to "Vinted by" without a re-submisson. You can also change the name or trade name that does the distilling/producing/bottling. While not explicitly stated, I think this indicates that changes to this statement in general are allowable and would not need a new COLA! https://www.ttb.gov/labeling/allowable_revisions.shtml

I guess when something does not yet exist its always going to have worldwide potential.

Interesting question. I know of one spirit that is a mix of 50% distilled on site and 50% purchased product, and they are using the "Distilled and Bottled by us" statement. Taking a look at the book, I would think you would only be allowed to use the "Produced and Bottled by us" statement as it specifically includes a provision/exception in the next section that allows for a blend of multiple straight whiskies made at separate distilleries (but only if from the same state) to include the statement "distilled by" with both distilleries listed. No similar exception or right is given for Vodka. No percentage level is given for when you can claim its "distilled by" rather than "produced by" Basically you either distilled it (all of it) and can claim that, or you just produced/bottled/packaged it and can only claim that.

I am also using Nationwide Barcodes and have had a good experience.

It blows my mind that professional built stills might not have a functional trap at the bottom of the column and or the plate deactivation drain line. Sounds like you just need to extend the line from the drain to almost the bottom of the kettle (so it will always be below the mash/wash level) or just add a J pipe to the drain line. What type of trap is on the bottom drain/down-comer of the first column plate above the kettle? Assuming that trap is working and you dont have vapor pushing into the overflow from the first plate, then you have an example of a trap you should be able to duplicate and add to the drain line. If you install a J pipe trap, just make sure to pre fill the trap with water before your first run after its installed.

I wish I would have though about this on Saturday as I would love to stop by your place sometime Huffy! I will certainly hit you up next time I am in Pittsburgh.

Thanks Foreshot!! I just delivered those bottles to PA Libations on Saturday. 8 hours of driving for 2 hours in Pittsburgh.

We have sold two barrels to private business buyers. The price we charged was/is inclusive of bottling the product for the buyer. We agreed in advance on the size of bottles, etc. (one wants 750ML bottles for use at their bar, the other 375ML for client gifts) They are welcome to stop by the distillery and sample their product, and they can decide when we bottle it. We will print a modified label for use on their bottles to include their name, etc, and hope to be able to only make changes that fit within the "allowable revisions" so that we dont need to get an entire new label approved. For us it works out that they are basically buying 250+ bottles at a wholesale price.

Just doing some quick rough math using these sites: https://www.engineeringtoolbox.com/mixing-fluids-temperature-mass-d_1785.html http://www.onlineconversion.com/mixing_water.htm 250 gallons is about 2,000lb of water. Lets assume your mash will be at 150F and you need to cool it down to 90F for your yeast to live. So you start with 1,000lb of water at 150F and then need to add 1,000lb of ice at 32F to get to your target pitch temp. If my math above is correct (and I am sure someone will correct me if its not!) that seems like a lot of ice! I also know home-brewers avoid adding ice directly to their mashes as its difficult to get/make sterile ice compared to making/getting sterile water. Perhaps not as much of a concern with a whiskey mash. (I know sterilization is not as critical for us because of the speed of our fermentation)

For some reason I was thinking about 300 gallons stills, not 300 gallon mash-tuns. Looks like I need to work on my reading skills!

I think you will find there are limited options for a 300 gallon still under $15,000 unless you find a deal on a used system. A $30,000 budget would allow you to consider 300 gallon systems from a number of manufacturers.

I tried to research some of these questions prior to purchase, but no info is available, and no sales support from the company. I am also assuming it uses a simple on/off valve and not a proportional one. It seems a proportional pid/valve would work a lot better for condenser cooling. For my application I dont think pressure will be an issue. I am hoping the valve is "normally open" so if there is a failure it just sends way more cooling water than needed. We will keep our current temp probe and alarm in place in case there is a malfunction/issue we will be alerted to it. I can post more info once the thing arrives/gets installed if other folks are curious.

Thanks Tom! I think I will give it a try.

Any suggestions on an out of the box unit/item/set I can purchase to add a PID controlled cooling water valve? (read temperature, adjust water flow) Not looking for anything fancy, just something with a temp probe, PID and 3/4" water valve (pneumatic or electrically powered). Input on ON/OFF vs proportional PIDs would also be appreciated. Cheers!