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Michaelangelo

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Michaelangelo last won the day on April 25 2017

Michaelangelo had the most liked content!

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About Michaelangelo

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    Active Contributor

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  • Gender
    Male
  • Location
    Illinois
  • Interests
    Equipment and Supplies Distribution, Alchemy, Making People Happy

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  1. Grant, do you want to share your solution, maybe post a picture?
  2. Ok, end of the year and we are cleaning out the closets before inventory. What does everyone do with expired enzymes? I’m guessing that you shouldn’t just dump them down the drain.
  3. What’s the cost of the bag?
  4. Unfortunately most distributors are just a delivery vehicle, it’s all up to you to create the demand.
  5. Unfortunately we are into “weird science” here. Much of this is left up to the interpretation of an individual sitting behind a desk, just once I would I would like to see some absolute and definitive guidelines on this topic either by the insurance carriers or the TTB or a collaboration of the two. We waste a lot of time debating these things and we all need the same answers for example: What is the minimum distance between a DSP and a residence? What exactly defines separation? Why isn’t getting your local municipality and local fire marshall to approve your plan part of the application process for the TTB? Shouldn't there be a “basic” insurance policy that all DSP’s must have, and then options based on your particular situation? Inquiring minds want to know these things.
  6. Most health departments look at a three compartment sink and immediately draw upon the need to enforce controls designed for restaurant applications. Those include an air gap of at least six inches flowing into a floor sink that has been tied into a $15,000 grease trap. Best to check with your local health department before making any repairs. If you use that sink to clean anything from your tasting room it falls under their jurisdiction. You might want to check the local health department website to see if their construction/remodel requirements are online before you call them.
  7. Would love to see this in action if you can video it. We experimented with something homemade but similar built the proto out of plywood and worked well, but too slow and had a back up we had to start and stop three times before finishing.
  8. Assuming that you are providing all of the consumables (bottles, labels, corks, tamper seal, cartons, etc.) I have seen this anywhere from .50 to 1.00 per bottle depending on the quantity just for the labor. Then you have to add in the cost of the labor to dump, proof, and transport. Just curious as to why you would want to outsource this when you could do it yourself?
  9. In this case I would listen. If you can’t see because of mishap, what happens to your family? T&S Brass has a great eyewash station that hangs on the wall and doesn’t have to be plumbed. You change the liquid every six months, and it passes all of the OSHA Inspections.
  10. Wells Fargo offered us Clover as part of our Merchant Services Agreement. Works like a charm.
  11. Who manufactured the still, any specs on the boiler?
  12. My question exactly, we tried something similar and the heat deformed the tote so bad that it ended up being a one-time use.
  13. Adam, where did you buy the load cells and control box?
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