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kkbodine

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kkbodine last won the day on November 21 2019

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About kkbodine

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    http://backrivergin.com
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    Union Maine

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  1. From some early video coverage of Tito's it seemed very clear that they used GNS. I have not been inside their facility to see for myself.
  2. In my state of Maine it is estimated that the hospitals and healthcare facilities need 400-500 gallons of sanitizer per day. They are expecting the local distillers to supply that amount for free; for how long who knows. Obviously not a sustainable model.
  3. I appreciate the response. I have had three visits from the ATF/TTB in 28 years at various wineries/distilleries. First visit was to show the new guys what a winery looks like just in case they ever got sent to one. Second visit was trying to iron out some licensing issues during the application process. Third was an inspection, and I was able to supply all of the backup records requested. I was kind of surprised about what was looked at and what was not, though it was only a 2-3 hour look In my opinion, the regulations and forms don't capture how a modern distillery (or winery) operates and make it harder for the TTB to do its job. I doubt anyone is going to re-write the whole thing from the start anytime soon.
  4. I missed line 17 and may or may not be doing all of this on another form currently. Certainly no one from TTB has complained or maybe no one ever looks. On another note, it seems like having three forms is overkill. Wine production makes do with one just fine though it can get complicated too.
  5. So the re-distillation would be reported on the Processing report line 20, used for redistillation?
  6. In person yes, but only the huge ones at Jameson in Midleton Ireland. I'm intrigued by your current offerings and vacuum setups, impressive.
  7. Dude in the video is in Texas as far as I can tell, and they are actively using his videos for promotion. There are so many of us trying our best to follow all of the often bizarre layers of regulations, while there are plenty of others doing whatever they want. I get at least one admitted home distiller a week in my distillery tasting room. I'm actually somewhat neutral on home distilling and I'm plenty relaxed, thanks.
  8. Cool still but you seem to be promoting illegal home distilling...
  9. I actually got so tired of endless pressing at one distillery that I did exactly this. We stopped pressing apple mash and just fermented as is. As fermentation ended, we drained as much liquid as possible to be distilled and composted the remains. Apples at the time were about $0.05 per pound. We saved 100's of man hours and quality was at least as good a when we pressed.
  10. Good question; used in my case. Sometimes used American oak ex-bourbon barrels, and sometimes used red wine barrels (French oak) from our winery.
  11. In my location with my single malt whiskey, I see five years as the minimum but we are bottling it at seven. But I greatly prefer longer aging times (taste wise) and have only tasted one small barrel aged product that I personally enjoyed (out of maybe 75).
  12. You can't correctly measure final gravity with a refractometer; the alcohol distorts the reading. Assuming you mean the reading after fermentation.
  13. DE (Diatomaceous Earth) has potential health consequences.
  14. Interesting discussion and very relevant to a label I'm working on and about to submit. One point @dhdunbar "My take on this (and it is mine, not TTB's) is that a whiskey distilled from 51% or more of malt at 160 proof or less, stored in used oak containers at 125 proof or less, and bottled at not less than 80 proof, is, under the standards of 5.22(b)(2) "Whiskey Distilled From Malt Mash." The class is whiskey, the type is whiskey distilled from malt mash." Looking at CFR 5.22 I don't see where it says "stored in used oak containers at 125 proof or less". It certainly says that for other types but not specially in the section defining whisky from X mash. "(2) “Whisky distilled from bourbon (rye, wheat, malt, or rye malt) mash” is whisky produced in the United States at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored in used oak containers; and also includes mixtures of such whiskies of the same type. Whisky conforming to the standard of identity for corn whisky must be designated corn whisky." Is there another relevant section?
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