Donald R Outterson

Ohio's Law is as follow's 4303.041 A-3a. Effective date 09/22/2008 HB562 http://codes.ohio.gov/orc/4303.041 Best regards, Donald R Outterson

My suggestion is to distill them all and let God sort them out! If you are being called to use enzymes, do it now, so we can taste it when it's fully aged. Show me your stuff. I'm distilling mine! Best regards, Don

John, Standard classicial formulas are in all basic distilling text books and in most cases defined by Federal law, so the range is not always as large one might first think. Best regards, Don

The type of distillers yeast used can also have an impact on the amount of higher alcohols. Make sure your yeast is compatable with your additives. Red wine distillation has the same problem, so watch for compatability there, as there is less data on apple distillations than grape distillation's. Classical high cuts are the rule in a case like this and might be the best answer. PS never use pectic enzyme in distillation fermentations. Best regards, Donald R Outterson

Manways and therefore manway gaskets are brand specific, if you know the brand of your tank or manway then you can order the replacement gasket. If you don't know anything you must then ask someone who know's or take your chances buying from stock. There are a few mgf's that vulcanize custom gaskets for a fee, but they are non-refundable. You should know the composition of the gasket material, county of MFG, temp & pressure range and it's shape and dia. Also note if the gasket is single or double sided and if the manway is swing in or swing out. If it is single sided you may also need gasket adheseve. That will get you in the ballpark. Best regards, Donald R Outterson Woodstone Creek

Beer Schnapps as a label has not been approved by the TTB for 4 months 3 tries and counting, the formula from the local microbrewery was accepted on the 2nd time through. Its been over 2 years so far and it is fighting me every step of the way. We are now re-submitting to product with a faciful name and not calling the product beer schnapps at all. Any suggestions? I have one for us all! Tax payer Advocate Service (TAS) is for problem cases not resolved though normal channels. It is used in other areas of the Dep of Treasury such as the IRS with great success, but not at the TTB. I have repeatedly suggeted to the TTB that this service be implemented in this area of the Treasury as well. So, far they have not responded. Perhape ADI should document a industry request for TAS to show the need in the full light of day. The would allow our special needs to be addressed and would provice our industry with an advocate that answers directly to congress rather than the TTB. They will then be required to respond on time and will be documented on their actions for all too see. Why not be included with the rest of the businesses? Donald R Outterson Woodstone Creek

An EPA dislosure form was filed on both the Rogue Distillery and Brewery with the app for each license. Make sure that there have been no changes and confirm the status is as registered. EPA will select inspections both at randon and on complaint. Be on good terms with both the field officer and the office MGR, so the on-site visit with be a confirmation of an understanding rather than a surprise. Hey you've got a pretty location there, in Newport, If if worked for the EPA I love that road trip! Best regards, Donald R Outterson, Woodstone Creek Distillery

You may designate the tasting room for tax paid spirits only, which take's it out of the bonded area and therefore becomes legal. Hope this helps. Donald R Outterson

I sell re-prints of three old distilling books for $37.50 + $7.50 UPS anywhere USA. We can ship world wide as well. 1) Leonard Monzert's Practical Distiller 1889 2) Manufacture of Whiskey Brandy & Cordials by Irving Hirsch 1937 3) Distillation of Alcohol & De-Naturing by F.B. Wright 1918. I have book reviews of these books that I wrote for American Brewer & Distiller a few years back. The old men were right and we need to learn all we can from them. Best regards, Donald R Outterson

Jonathan, Per CFR 27, Bourbon does not allow the addition of enzymes , so only the natural ones' in the grains may be used. You can still use the enzymes, but if you do you must call it something else. The Alcohol Text Book, The Pracital Distiller and Whiskey all contain classical Bourbon formulae. I have found that the commercial malts tastes like the company that made it as well as the genus and species. There are plenty of malts and grains yet to discovered for distilling. The reason the companies can't tell you is because they don't know. Best regards, Don

Jonathan, I use direct fired pot stills for the last 10 years because they yield the most flavor to my spec. Don't worry about how you start, you'll be changing and improving the design yourself as you go. I suggest having a modular design, where you could add parts later, even if you don't know what they are now. Best regards, Donald R Outterson

Dear student, Decide what type of still (pot or column) and what type of spirit is your focus. Then target a distillery that is closest to your concept, then ask them what they would charge you, to go through a batch with them. The more homework you do before hand the more you will come away with. Decide if the distilling lifestyle works for you and your family, because you will need their support in the days ahead. Best regards, Donald R Outterson

Guy, We found an enterpise zone as a good fit for microdistillery zoning. There are many areas competing for new businesses to locate there and generate income and jobs. Play them against each other to earn your business. Your ventre could fit into their agenda and they then would make a place for your distillery. Different towns market themselves as places that business should come to, take them at their word and ask them what they have to offer your distillery. I am saving up to buy our next location, while I continue to rent, but am uncertian about the poor economy, so I'm taking a wait and see additude. Best regards, Donald R Outterson

Rich, I've worked in Australia as a brewer and found a vast selection of domestic malts and fermenatables that I long to distill here in the USA. The Australian malting companies make allot of products for the export market that will knock your socks off! Keep up the good work. Best regards, Donald R Outterson