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    https://www.facebook.com/SkipjackDistill

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    Maryland
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    https://www.facebook.com/marylandcraft

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  1. I believe it might be because I don't smile enough (says the fiance), or that though I brush my teeth twice a day I only floss once. The tone of the group putting down the distillery is such that it is an indefensible sitation and the best thing I can do is put on a smile and talk about what the distillery is and will do. There is enormous support from regular people and local businesses. I'm hoping that diligence and that support will be enough. In the mean time, supporting a local archeological expor for Maryland rye whiskey and other types of events may help the cause. https://twitter.com/MdArchives/status/634081446509051904
  2. This. Orignal BRIX: 16-21 (I prefer 18, this is ingredients and flavor profile specific) Aka original SG: 1.065-1.087 Orignal pH: around 5.5 Was the yeast pitch pH & temp almost the same as the wash? Did you pitch enough? Molasses source should be able to tell you about the content of ash, nitrogen, gums, etc of the raw ingredients used. Get a guide for rum fermentation, compare, it will tell you if you need nutrients or not, and if your molasses has too much of something and will always be a problem. Cheap molasses is often cheap for a reason. Consider reading up on the role of bacterial fermentation (it happens even when you do not intend it to) and test in small batches by either reducing the pitched yeast, or delaying the pitched yeast, or letting the wash sit for a day or two after the yeast is mostly done. This can play a significant role in fatty acid creation and good and bad flavors in the finished product. In doing this, some of your tests will fail and smell bad, which you throw away and clean everything, then start over. You are experimenting with dunder pits (flask, carboy, etc), right? If you haven't been doing precise calculations and running a spread sheet documenting everything you do, every time, start. Over time you will find it easier to resolve your own issues.
  3. Hello Dragon Distillery. If you should ever be in Annapolis I'd be happy to catch up and talk. Good luck to you!
  4. Very good meeting with an Anne Arundel County Councilman that was also attended by a Maryland State Senator. (I am going to ask them if they want to be identified in public forums before saying who they are.) People complain about government but what I have consistently experienced are individuals working to improve the part of the world they have an impact on. The bill for changing county code for craft breweries will go forward next month. After seeing how that is taken, and any changes made, the bill for changing zoning for craft distilleries will be submitted with necessary alterations. I hope the rules will not only help my business, but also allow small shops, professional hobbiests, and restaurants that have an interest in Micro Craft Breweries & Distilleries to begin opening businesses and expand their revenue as well as public options for craft brewed and distilled products. The tax base will improve as well. I think the lesson learned from my side of the fence is to always offer to do more open ended and unbiased research in your presentation so that the politicians can form their own opinions rather than try and force your own view of things. Also something that I didn't do well this time but will improve on in the future is to research and identify how the expansion of this type of business will positively impact the social and economic standing of the region. And don't hide the warts. I offered up straight forward facts and advice on dealing with effluent, waste management, and the problem of mashing/distilling odors and how sizing impacts those factors. Given good information, they will find a compromise that helps people that are for and against the issues, agree somewhere in the middle.
  5. The application for the location has been reviewed and I have been given a preliminary go ahead, no issues with the location from the city. Final permitting is pending all building permits and inspections. Put down a deposit on the locaiton yesterday. I am meeting with a county rep next week to help introduce new legislation to allow distilling in heavy commercial zoning areas. This could be helpful for a long term storage bond area as $ per sq' is very high inside the city. -- Dan
  6. The current location is in the works with preliminary approval from the zoning board, comptroller, liquor board, and fire marshal for a location in Annapolis, MD, which is a city. The occupancy use permit is in the process. The location is industrial though fortunately it doesn't look industrial. It is a bit of moving when the effort to use a county location for storage starts, but the cost for square footage in the city is very expensive compared to the county. Being in the town of Annapolis has its advantages but it creates a need to control the operational costs and the county is cheaper even with the costs of staff time to move, the TTB paperwork involved, and a truck, factored in on a monthly basis What I'm working on is new zoning rules for a location outside of the city in the county for DSP activities, to allow bonded storage for barrel storage/aging. In a few years we may expand to that location and keep the city location as storefront and small batch work. I'm also working on another county to effect the same zoning changes in case the other county changes do not pan out. I believe these changes will be helpful to all small craft breweries, wineries, and distilleries in the area, and support related businesses. Even if that breeds competition, it will potentically establish the region as a destination for consumers with this type of interest. And I like competition, it makes you think harder. I also like where I live and want to support growth. Anyone have any pointers for municipalities that have altered their zoning to accommodate distilleries in commercial zoning districts?
  7. I've meen Ben Lyons but haven't yet met BlackWater or Baltimore Whiskey Distillery. Thanks for the update. I'm selling 3 of my racing dinghies and my sportboat so that distractions don't kill the business. But I'll be back in the market for a new racing dinghy and a different sportboat when the startup madness draws down to just being hectic.
  8. I am working with them to change the zoning codes. Not a variance. I am currently working with one county for bonded storage (barrel aging), but have a city interested as well where I plan to initially operate (Industrial) but want to move to a more retail friendly location (Commercial) in a year. I will also be approaching another local rural county (farms) where I want to eventually move to for bonded storage (barrel aging). I seem to have been lucky and have found very helpful local politicians and would like to see the same opportunity opened up for other breweries, wineries, and distilleries, not just mine. I believe the increased tax base and flow over for supporting businesses will be good for the county and city and will help create the region as a destination for consumers who wish to plan tours to visit mine and other establishments.
  9. Hello, I am working with my local legislator to revamp zoning rules in our county. Currently the zoning rules are quite restrictive and date from when the operating distilleries and breweries were places that produced thousands of gallons a week. Fast forward a few decades and there are no such businesses but an interest in small breweries, wineries and distilleries. I have the attention of a county legislator who has his legal staff already working on a bill for craft breweries and wineries and has reacted very positively to my request and asked if I could gather examples of other municipal governments that have altered their zoning to allow distilling in Commercial zoned properties. Current zoning only allows it in Heavy Industrial zones. What counties and cities would folks recommend and if you have specific links, I would be very grateful. Kind regards, -- Dan
  10. Thanks everyone. I keep hearing that there is "another", even from the place I took a distillery course from in Seattle last winter. No one in zoning or permitting in the 3 counties and 1 city I'm talking to know about it but if you know them, I'd like an introduction. I've been talking to breweries and wineries in the region to co-market in the future. It helps everyone if we become a destination where people can come visit breweries, wineries, and distilleries.
  11. Skipjack Distilleries is a new distillery in the Chesapeake region that will be signing a lease this month, with the hard work to begin. The focus will be on pre-prohibition rum, whiskey, and gin. The planning and discussions with local municipalities have been going on through 2014 and the plan is to be operating, TTB license permitting, by late summer 2015. I participated in the ADI conference in Seattle this past winter, may have even met a few of you at Rhumba. I do have a few questions regarding zoning but I will save that for the forum. Kind regards, -Dan
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