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Showing content with the highest reputation since 12/26/2020 in all areas

  1. This whole thing is so asinine... My attorney contacted the FDA and this is the step-by-step email they sent: 1) The first thing you will want to do is delist the drug product. To do this: 1) Login to the CDER Direct Account (https://direct.fda.gov) 2) Click on “Product Listing and Reporting” 3) Click on “Submission Accepted” for the most recently, previously submitted Product Listing 4) Click on “Create New Version” (do not alter any of the information in the Header Details as it is correctly updated
    2 points
  2. We are currently finishing up four 500 gallon electric baine marie stills for a customer. These stills will be set up in a steak house that is part of a large national restaurant chain. At first I tried very hard to convince the customer that a propane fired (no natural gas available) low pressure steam boiler was a better option, but in the end because of multiple factors that are specific to his set up and operation he convinced me to build them as electric stills. This is a very unique electrical set up. Each of the immersion heaters is on a VFD drive and everything is PLC controlled in
    1 point
  3. Mors9 To gravity feed correctly you must have your condensate return connections in the column bases high enough above the liquid level in the pot to overcome the back pressure created by the level of liquid in the trays (its amazing how many still builders don't know this). If you have 23" of liquid total in all of the trays in your columns, then the lowest that the condensate can be at the bottom of the column is 24" above the top of the mash level in the pot. We go around 3" higher than that for good column condensate gravity feed back into the pot. If your column bases are too
    1 point
  4. It does not mean that you cannot and it does not mean that you can. I helped qualify a DSP in a building with apartments above it in 2012 and have done so a number of times since then. But TTB states, in a private letter ruling from 2012, that it makes the decision on a case by case basis. That means there are no guarantees and TTB has not provided guidelines that you can follow. My experience is that if you can show a separate entrance to the DSP, which does not require that you share an entry with the apartments, TTB will approve it. From my experience, the issue of residency seems
    1 point
  5. I DM'ed you regarding the Lenticular filters. Let's talk. Thanks for the info.
    1 point
  6. Sorry if this is no help. But I would check with another printing company. Never heard of one that can't do alternating labels on a single roll. A digital printer will definitely be able to do this.
    1 point
  7. We had an FDA inspection and I'm pretty sure the agent specifically mentioned that was not allowed. We didn't have any animals in distillery but somehow it came up.
    1 point
  8. I'm surprised not to find someone commenting on this, but perhaps it comes as no surprise. Here is what TTB has had to say, in summary: Temporary reduced tax rates and tax credits made available by the Craft Beverage Modernization Act (CBMA) are now permanent. While some CBMA provisions have been made permanent, statutory changes include restrictions on the transfer of bottled distilled spirits in bond, changes to the type of processing activities that qualify for reduced tax rates for distilled spirits, and changes to the single taxpayer provision. We will issue updated guida
    1 point
  9. TTB did a rule change recently that removed the requirement for vodka to be without distinctive character, aroma taste or color and amending the rules. why isn’t this all over the news and why have I not seen this discussed anywhere other than artisan spirits magazine summer 2020? are we on the cusp of full flavored vodkas? What does that mean for labeling? here is the full text of the pertinent part of the federal register https://www.govinfo.gov/content/pkg/FR-2020-04-02/pdf/2020-05939.pdf 10. Standard of Identity for Vodka In Notice No. 176, TTB pr
    1 point
  10. The original barrel is an amphora. Barrels do two things when storing spirits, they add water and alcohol soluble wood components, and the provide oxidation reactions. Ceramic vessels can be made where they are essentially glass, like a porcelain tea cup, or they can be made where they leak water like with a flower pot. There are a few traditions such as awamori and pisco that use ceramic vessels for maturation. Does anyone have any information on how ceramic vessels are made for aging (types of clay, temperature fired) that can balance being porous enough to age, but not too much to loose spi
    1 point
  11. I have a matching Hillbilly 4 plate column/condensers/parrot that would look nice on top of this one if anyone is interested. Came to me by way of a police auction, so it's got street cred. Never used, still in a crate.
    1 point
  12. I've seen using a 500 ml water bottle with a small hole in the lid, and putting it in the bung. It drips slowly in over a couple of hours. The next day, repeat.
    1 point
  13. It means "Good luck selling sanitizer to distillers." That's kinda like try to sell sand to somebody who lives in a desert.
    1 point
  14. 1 point
  15. Rules? Well, there are a few. You must register any tank of greater than 101 gallons capacity by filing an amended registration (§§ 19.75 and 19.122. The rules say you must do that before you use the tank. You must equip all tanks as required by §19.181. Read that and see that it includes such things as an attached method to gauge. You must make tank records (§§ 19.592 and 198.593) instead of package records. If you move a tank you must get it recalibrated before you use it (§19.182(c)). You must make a quartely physical inventory of all spirits held in tanks
    1 point
  16. You can. Depends what you are distilling from. If you are distilling from fermented mash, rather than clear beer, you might have to worry about fouling the first plate. But since you mentioned you are using a wash, that might not be a problem, especially if you use antifoam. More of a challenge might be getting below the 160 proof for a whiskey, but getting the desired flavors. Our still, with 10% wash, will produce over 175 proof with 4 plates. I can drop down to 2 plates and get down to 160, but I won't get a clean enough product or good enough separation on cuts. By doing a double or triple
    1 point
  17. Here, quote this from the BAM: 1 A distinctive or fanciful product name with a statement reflecting the composition and character of the product is sufficient as class and type designation, e.g., “Spiced Rum, Rum With Spice Flavor”
    1 point


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