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jessicajlemmon

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About jessicajlemmon

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    Cart/Horse Distilling, LLC

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  • Website URL
    www.carthorsedistilling.com

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  • Location
    Pennsylvania

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  1. Small pot still wanted

    Looking for a gently used pot still. Anywhere from 5 to 15 gallons, ideally. (50 absolute max). The goal is to set up a special station for the botanical blends. Doing gin 1.5 bottles at a time is a pain in the b.u.t.t.
  2. Fed acquired, can we make without State permit?

    I also don't know about Ohio but in PA the Dept of Ag has to inspect your production area before making anything, as well as the state Liquor board.
  3. FDA GRAS for birch and sarsaparilla needed

    Aha! I did not use latin, so that makes sense, and that's the database I've been looking for and can never find! Thank you!
  4. 5 gallon copper pot still

    Send me a photo please?
  5. Evening, I've got a fun one going on this formula. I have a formula that uses birch and sarsaparilla in a syrup that I submitted to blend with a vodka. We also make a 100% cane spirit and I wanted to get the same formula approved for use with that spirit, to allow flexibility. Well, they approved formula #1 after some tweaks. I copied that formula, and resubmitted it with the spirit types switched out. Now they want the GRAS for the birch and sars.... which I cannot find for love or money. I've emailed the FDA for help as well as the herbal suppliers but as of yet haven't had any success. Does anyone have a stash of the paperwork for either of those ingredients or advice as how to skin the cat? I don't want to get my other recipe revoked by pointing out they already approved it once...
  6. Evening, I've got a fun one going on this formula. I have a formula that uses birch and sarsaparilla in a syrup that I submitted to blend with a vodka. We also make a 100% cane spirit and I wanted to get the same formula approved for use with that spirit, to allow flexibility. Well, they approved formula #1 after some tweaks. I copied that formula, and resubmitted it with the spirit types switched out. Now they want the GRAS for the birch and sars.... which I cannot find for love or money. I've emailed the FDA for help as well as the herbal suppliers but as of yet haven't had any success. Does anyone have a stash of the paperwork for either of those ingredients or advice as how to skin the cat? I don't want to get my other recipe revoked by pointing out they already approved it once...
  7. Greetings from Pittsburgh, PA

    Yeah, we live in the snow belt too so it's twice and nice when the lake effect blows through! We're finally working on getting our dairy tank converted to a mash tun, but we gotta figure out what we need.
  8. Greetings from Pittsburgh, PA

    Hey there! We just opened up in Erie a few months ago, but we love the Pittsburgh craft scene. Good luck!
  9. Bottles for sale .30 750ml

    PM me, if possible.
  10. Get your Federal Permit? How long did it take?

    Before you go making stuff you might want to be sure you're cleared with the Dept of Ag depending on your state. They can have a say as well. Edit: For PA, Feds was the long, but easy part. We had to do the following: Zoning - conditional use, township approvals Dept of Transportation - Driveway Permit Federal TTB App Building Permits/ Inspections/ Occupancy Approval State LCB PA Dept of Agriculture for the manufacturing side FDA Registration Health Dept for the tasting room, which also required getting the well registered with the state Department of Environmental Protection The last one was the worst and literally strung us along for 360 days. Long story.
  11. Get your Federal Permit? How long did it take?

    I second what Silk City said. We ended up much in the same boat. Our permit took 7.5 months for them to even look at it... we were repeatedly told "We'll get to it when we get to it" <paraphrased> 1 small revision and less than 2 weeks to get it actually approved. But we were so worried while we were waiting that we didn't do much work because we are leasing our space. We also waited to do our state submittal until we got Fed approval. That took from August to the end of December. Then the county Health Department which has taken from December until... today. (Being first in the county isn't something I'd want to do again....) We thought we'd be open by Thanksgiving. We opened two weeks ago.
  12. Opening Weekend for Cart/Horse

    Just wanted to share that after paying rent since October 2015, we finally opened to the public this past weekend! Happy to say there wasn't a dry glass in the tasting room from 1PM to 10PM. Even had a local supporter that we didn't know, stop by with a nice big custom sign for us. We're still not 100% through the local governmental muck, so I'm stuck using disposable glasses for the time being but no one really seemed to mind. We still have a lot of work to do streamlining our set up and adapting more equipment, but at least we finally have some income!
  13. Slow Sugar Wash

    After forever, we are finally in production! I have 2 batches of sugar wash 'shine' (basically Rum) started. One was started on 2/25 and one was started on 3/1. Batch #1 didn't take off correctly from the start. Lesson learned about nutrients and pH... After I amended it, it finally started to pick up a little bit but has been sluggish at best. Batch #2 I doubled in size, and also juiced up with nutrients AND a much better yeast starter. It's 3/7 now and neither one is done with their ferment, they're just over half way. Unfortunately we were really planning to open this weekend but these sluggish washes are taking their sweet old time. Some specs: Batch 1 - 200 lbs sugar 100 gallons water 72g of Lavlin EC-1118 to start 250g of DAP added to the wash prior to pitching. Starting SG = 1.09 The temp has been held steady around 80 degrees. We ended up putting circulating pumps in both batches to help keep them getting oxygen. #1 fizzled so on 2/28 I added 250g Red Star Dady and some calcium carbonate to correct the pH. It picked up from there and has been making ok progress but nothing special. Batch #2 I refined my recipe a bit 350 lbs sugar 170 gallons water (to make 200 gallon batch) 5 lbs yeast nutrient blend 500 g red star dady started on a DME/nutrient blend. Starting SG = 1.08 Batch #2 is already down to 1.03, where as batch #1 is at 1.04 as of today. They've dropped about .01 SG each day at a pretty steady rate. So the question is... is this a normal ferment rate? I feel like it should be going faster . I understand sugar washes can be tricky, but we're not quite ready to go all grain yet with our equipment. Unfortunately, I already broke my pH meter, and the replacement won't be here another day or two so I can't tell if they've crashed or not. THey were both around 4.8 the last time I was able to check. Should I expect them to make it to 1.0 without adding more nutrients? They're both still fizzing away like a lazy river (when the pump isn't on). I do live in NW PA, so the place is on the cool side, but we've kept heat on the fermenters. They've both been on pump cycles to keep things rolling which definitely seemed to help. I started with the Lavlin because I hoped it would perform better at the lower temps. I switched to the dady because I knew it would be a workhorse once I was in a pinch. And finally... how big of a no no would it be to just run the damn stuff if it gets down to 1.02 or so for this round. My brain is fried. Any insights would be welcome. Thanks!
  14. Mill (grinding, corn, grist)

    Hi Denise, Where in PA are you located? We're just getting ready to fire up our operation in Erie, PA. Thanks!
  15. Get your Federal Permit? How long did it take?

    Yeah, it hasn't been ideal. We're doing this all out of our own pockets as well. Nothing like being a poster child for the 'worst case scenario'
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