oaknharbordistillery

83 days. June 27th until September 18th when we received the permit.

We're small. 55 gallon still, five conical fermenters, 1200 square foot DSP and retail area (~ 600 for the DSP, 600 for the retail/tasting shop). You could "skirt" some rules when it comes to storage of things like unused barrels, bottles, etc. by purchasing them yourself and then "selling" them to your business. That way you procure what you need in one big purchase which saves you some bucks, and then "sell" it to your outfit as you need it. It'll help you keep from gumming up your operating space and keep things looking organized.

I'll be honest when I say it was pretty damn close. I'm just west of Sandusky.

Hey folks, Long time reader, first time poster. After an exciting roller coaster ride with Specialist J.L. taking care of our permit we were very fortunate to be issued registry number DSP-20-20021 on Wednesday morning. I submitted our application on June 27th and it was approved on the 17th of this month, so 82 days. I just wanted to express my appreciation to those in the business, and especially the smaller operations, for their trailblazing and fighting for other small operations like ours to be a possibility. Thanks folks and I look forward to being a fly on the wall here on the forums.

Try a fruit press to squeeze the additional liquid out of the "polenta" as Natrat described it? Worked for me in a small scale test.