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et1883

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et1883 last won the day on October 22 2019

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About et1883

  • Rank
    Active Contributor
  • Birthday 01/01/1960

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  • Website URL
    www.jamesbaydistillers.com

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  • Gender
    Male
  • Location
    British Columbia & Northern Washington State
  • Interests
    craft whiskies, vodka, gin, liqueurs.

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  1. We're happy with our glass, but find that our wood t-tops have about a 10% to 12% fail rate (poor wood, unfinished wood, chips, rough wood on the top so tamper strips won't adhere) on the appearance side - naturally they "close" the bottle and fit, but the fail rate is excessive, and we'd like to not use the same vendor again. Samples were nice, but the big box/bag-in-box shows they were mfg'd too quickly or with little QC. Welcome all ideas, with thanks. (Also any art projects ideas we can use for our collection of unusable t-tops? 🙂 )
  2. Did you pick a printer, Hudson Bay (or Sudzie)? We're looking for some options for specialty labels for limited releases.
  3. re: FedEx, and their software (no responses from FedEx on these issues): We have noticed recently that since late 2019 the FedEx software will autofill their alcohol code ($AW), whether it is or not, which leads to apparent alcohol shipment(s) when the shipment is a non-alcoholic product. Recommendation: as last step, be sure to delete that shipping code manually if not alcohol, otherwise it creates incorrect alcohol shipment records. You may have to also manually remove the adult signature option. Then recheck the rates. Fedex online logon fails on Firefox. We have shifted to Chrome. With Firefox, it simply fails to load after login (a blank page results). Seems more stable in Chrome. Fedex alcohol shipment offers Licensee and Consumer. About 1/4 of the time, it auto fills to "consumer" with no "licensee" available to select. However, tabbing through data fields, and deleting/re-adding the alcohol designator seems to remove the consumer option in the drop down menu. If the "cconsumer" option seems stuck and you are not presented with the licensee option, try tabbing through fields. If deliver multiple pkgs to FedEx, be sure they scan all of them, and obtain a receipt. We recently shipped a number of pkgs, and one was not scanned, showing only as "pending" and "more details when delivered to FedEx". This has potential for a pkg to go missing even if dropped off. Regards to all,
  4. also interested in photo if available.
  5. re-reading that too and open to giving up my science badge. I see "Dark for 7 weeks" retained 58.7% color; light for 7 weeks, only 48.9% of color retained. But then the verb changed, so "color retention...decreased to" 93.5% (from 100%?) meaning only 6.5% loss(?) at -4C, while retained 95.4% at-75C. We don't have a freezer at -75C if that was the article's recommendation. A -4 C we could perhaps recommend (25 degrees F, plus or minus). I wonder why the article's authors jumped from -4C to -75C (-103 F). Neither of those temps seem to be normal food service/industry standards, though they could be. "Below 40 F" and "below 0 F" I could see as more normal standards. The color in the dark was kept by 58.7% after 7 weeks, while 48.9% in the light. Color retention was significantly decreased to 93.5% and 93.8% at 4°C and −20°C, respectively, after 7 weeks, while 95.40% at −75°C. Or did they mean "color loss...decreased" to 93.5%? Our experiments shows no discernible visible change of color from a multi-berry gin infusion held roughly at 18 C/65 degrees F over 8 weeks, but then our lab area is mostly in the dark. We haven't applied for COLA yet, so thinking to at least add "Keep in the dark!"
  6. in the dark and the cold, sounds like a freezer vodka/gin/spirit.
  7. Interested for a blending project. Send me a note, Stumpy's? Forum says you can't receive msgs (?). Thanks.
  8. we're good. we reduced the % of botanical load and combined with 0.5 micron filtration. We were OK on proof, but had more botanicals than required for we wanted to achieve.
  9. This would be helpful with an informed notional example of a $100 retail product, with experienced comments on price to 1. wholesale outlet direct (closed bottle, they sell to retail); 2. wholesaler/distributor who sells to off-premise (closed bottle, they sell in turn to retail); 3. bars (for their open bottle, by the drink, on-premise) and 4. specialty liquor stores (closed bottle, sell to retail). Add bulk export for a bonus. More points for difference between "mark up" and "margin." Building up from "Cost" doesn't allow much for profit; Building down a price from the at-distillery-tasting-room price to these other price categories seems more sensible. On the #1, #2 category, do you all sell at MSRP * 0.4? So your tasting room bottle is $100, but to wholesaler is $40? What about #2 category, #3, #4? And yes, "pricing is an art and a science" Regards to all and Happy New Year! Don't sell too low!
  10. best of luck, Adam! Have you picked a site in AB yet?
  11. well, no production data privacy in FL, is there! No matter how you look at it, that's a ton of spirits. Thanks for the useful link!
  12. Karl, one notable Seattle area distillery started with $192K USD, and a $350k loan. That range was confirmed to us by another well known Wash State distillery, by one in Virginia, Chicago and Ohio and a few others under NDA. Ballpark #s, for sure, and your mileage may vary, of course. Glenlyon's comments are spot on. Others I know in the lower mainland of BC started for more/less than the $ figures above, and produce consistently followed products. We of course love the inspiration we see and do our best to put out the best possible. No small group can compete on price, there's no mfg scale of economy. Depending if you are LLC, S-corp, C-corp, you may rethink investors, as 51 % of something beats 100% of nothing. Many we have seen and talked with doubled capacity each 12-18 months. Again, ballpark, and not a promise of course. Best of luck with your plans!
  13. we eventually learned this after a dozen phone calls to criveller's 'tech support,' not that it's in the manual by any stretch of the imagination. However, once dialed in and calibrated, it holds pretty well. also insider tip: remember to put the top metal lid on, to minimize evaporation and thus loss of proof. :-) Next challenge on that gear: there is always 1-2 bottles worth in the bottom, left over that do not feed into the filler tubes -- because it's meant for wine (??) and they expect debris (?). We end up tipping the machine to one side and a bit forwards, lifting and supporting the 2 left legs, e.g., with a 2x4, or two 2x4s, so it all enters the filler tubes. then there's always half a bottle left over that we harvest from the cleanout/discharge nozzles which face directly down. a bit kludge like, or as criveller said, well, what do you expect? they had no suggestion on how to fully empty the reservoir. cheers!
  14. was that also self-reported or data from public (?) companies?
  15. Hi Stumpy - we have some 5- and 1-micron bags on the way. Which supplier are you using? Links welcome or referrals. Thanks!
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