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Showing content with the highest reputation since 01/17/2020 in all areas

  1. There is no question that it is an international Communist conspiracy to sap and impurify all of our precious bodily fluids.
    4 points
  2. It's only Quarantine if it's in the Quarantine province of France. Otherwise it's just sparkling isolation.
    4 points
  3. Why? I'm old enough that they didn't teach the metric system when I went to school, however I taught myself. Since it's based on 10 it is simple to learn. All that you have to do is understand the Latin root words. I can tell you without a doubt that the metric system works really well when it comes to engineering, design drawing, science and research. Since the metric system is based on 10, it is so much easier to use and learn. Resisting a system that is in common use in the US is not very smart. You limit yourself in huge ways. If you don't understand the metric system and don'
    3 points
  4. Selling our Beaver Likker Moonshine™ in 50ml Beaver Shots™.
    3 points
  5. Wow. That was unexpected. Especially in an industry built around Pasteur's work.
    3 points
  6. 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
  7. 1. As part of your Daily Records, create a "destruction" form. 2. Record all details of the destroyed spirits on this form. It should include date, serial number, type of spirits, PG destroyed, perjury statement, etc. 3. Report it as destroyed on Line 19 of the Processing Report. Alternately, you could use Line 20 of the Storage Report, or perhaps report it as withdrawn for R&D on Line 12 of the Production Report. You would also want to have an additional R&D withdrawal form for this last option. 4. Keep all documentation on file.
    2 points
  8. Why are all the crazy people from Utah?
    2 points
  9. As much fores as a fores cutter cuts if a fores cutter could cut fores.
    2 points
  10. The VFD is apparently single phase and converts to 3 phase for the motor. Perfectly normal.
    2 points
  11. Since you've got them in the tote, give them lots of oxygen and slowly proof them down over the course of a couple months and you might be able to better integrate some of the wood. I would probably put them back into used fullsize bourbon barrels at a relatively low proof for a year or two and see what happens.
    2 points
  12. oh jesus christ here's this "idiot again". What an "unbelievable dipshit".
    2 points
  13. We are running just shy of 30,000 gallons of keg beer per week all into sanitizer
    2 points
  14. This issue is a mess because both the FDA and the TTB guidelines are for hand sanitizers and only hand sanitizers. They did not address other sanitizers. Specifically, they do not address sanitzers used for cleaning surfaces, which is a common use when you sell sanitizer in spray bottles. Because I do not know squat about the issue, and because there is an emergency need, and because ... well, just because it is easier to be quiet sometimes and let things play out, I decided to shut up. I summarize the current situation as follows: Someone yelled "pandemic" (belatedly) in a
    2 points
  15. The guidance in the document is precisely worded. The excerpt you quote has three separate sentences, each describing a different set of circumstances. The three sentences are clear, but you have to carefully parse them. First Sentence - Part 19, 20, and 223 requirements Any existing DSP Can immediately commence production of; Hand sanitizer or Distilled spirits (ethanol) for use in hand sanitizer, As described below, Without having to first obtain authorization. What does that allow and prohibit? The sentence is relative
    2 points
  16. I have avoided getting further involved in this because it is a rats nest. The FDA guidance documents say that it contains nonbinding recommendations. WTF does that mean? The whole thing centers on FDA's concern about it GRAS ruies. Whai Would call the FD's overly cautious approach to covid 19 testing poked a stick into the spokes of an essential program. It put us way behind the wave. It's caution on hand sanitzers is having the same effect. In 1996 and 2009 and nine the FDA was prepared to recognize undenatured alcohol as GRAS in hand sanitizers, but in 2016 it reversed that, c
    2 points
  17. I'd personally have no issue using H2O2 regardless of supplier if I could get it. It should be cheaper to transport as well. I see it available still from many suppliers. It would be almost impossible for H2O2 not to fall into footnote 7 on the FDA document. https://www.fda.gov/media/136118/download "Hydrogen Peroxide Concentrate USP or Hydrogen Peroxide Topical Solution USP. Technical grade hydrogen peroxide falls within this policy if the concentration is within that of Hydrogen Peroxide Concentrate USP or Hydrogen Peroxide Topical Solution USP." It surely is when you dilute
    2 points
  18. Fuck off with that flat-earther/sovereign citizen/crisis actor/faked moon landing bullshit. You believe you know better than the thousands of doctors and scientists that are on the frontlines of this disease because you watched some Youtube videos made by people just as nutty as you. That's not enlightenment. It's narcissism.
    2 points
  19. You are an idiot.
    2 points
  20. I have a special denaturing wand I crafted from meteor fragments and banana peels. When I wave that in the general direction of a tank of alcohol or sanitizer it becomes denatured through the chaotic molecular bias inherent in the universe. And now I don't owe FET. damn those f'ing torpedoes, I agree.
    2 points
  21. I had a client inquire about this and I'll make this short and sweet. You can check references. To deal, as a distiller, in industrial alcohol, you must have a permit issued under part 19. This is in addition to the FAA Act basic permit that you hold. If all you are qualified to do is produce beverage alcohol, and that is probably at least 95% of you, then you also must amend your registrations to include industrial alcohol and must obtain a bond or post a cash bond - minimum $15 operatons and $1K withdrawals.. All of that is easily accomplished, but it takes time. By the time you do tha
    2 points
  22. If you think the world is over-reacting to COVID-19 you have not understood the problem. Comparing it to normal flu is irrelevant. You need to compare it to the 1918 Spanish Flu. The only good news so far is that the Chinese have proven that it can be beaten - using basically the same techniques that worked in 1918 and against SARS. If you are prepared to invest half an hour into understanding the process and the risks we face, have a read through this article. Our problem in the west is that we rank personal freedoms above those of the group and this makes it more difficult for us to imp
    2 points
  23. Foreshot, For just R&D purposes a backyard fire pit or BBQ grill and a a tin can (never used empty paint can or cookie tin to 5 gallon metal bucket) with a small hole punched in the top works. Lots of videos on Youtube on how to do this. Walmart sells "Western Premium BBQ Products Smoking Chips" in a range of wood types including apple, cherry, maple, mesquite & hickory and these seem to work well for R&D purposes and only about $3/bag or so that makes it easy to source for testing. This is what I've been using. Silk City Distillers, Wow, not sure where to begin.
    2 points
  24. Ask the cooper for references, find people who use them years ago and still use them. We prefer The Barrel Mill, they are local to us, make a good barrel, and I don't think I've ever heard a negative thing about them.
    2 points
  25. 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
  26. 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
  27. We've learned to embrace the local microbiome here. Out of everything, that's something that no other distillery will be able to replicate. I like the way our ferments end dry and sour, and we lose that nice sourness in the finished ferment when we were nuking the tanks with caustic and/or P3. If you strike everything just right and get your ferment going nice and quickly, you shouldn't have to worry about microbial competition for sugar right off the bat. I make sure to get all of the little nooks and crannies - temp probe sockets, etc, when cleaning. Occasionally I'll let hot water and caust
    1 point
  28. Hi Guys, Hope you all are doing well. I just wanted to share another one of my recent projects. Introducing the new packaging for Redmont Distilling Co. from Birmingham, AL. Redmont takes its name from Red Mountain, of the souths richest iron producing areas. If anybody has any questions or would like to see a full spirits design portfolio give me an email at brendanbayard@yahoo.com Looking forward to seeing you all at the conference in New Orleans this summer. thanks, Brendan
    1 point
  29. What do you want your Starting gravity to be? The higher you want your gravity to be, the more grain you will need, and the bigger your mash tun needs to be. Are you purchasing your equipment from someone? They should be able to size your equipment accurately for you. I'd guess most people that lauter have, at an absolute minimum, a mash tun 1/2 the capacity of their desired quantity of wort. Are you going to use it for anything other than lautering, or are you ever going to ferment on the grain? If so you might want one the same size as your fermenter.
    1 point
  30. I forgot about this thread. I did a little research but did not report back. It could be a low level of butyric acid. Stephen from BA had the same issue & he analyzed it as such. Most likely from an infection. Yeast can produce it too though I don't know the level/reasons. http://www.milkthefunk.com/wiki/Butyric_Acid https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1979.tb06846.x
    1 point
  31. 1 point
  32. Your mileage may vary, but I say let it ride. I posted this a few years back on another forum - there is no science behind this, just tasting a bunch of 10g and 15g barrels as they went through maturation. If you really need to be careful with this, go with @JustAndy 's approach, it will work. Don't forget about the small barrel maturation curve, it goes like this: 1. Young harsh distillate. 2. Tastes like whiskey. 3. OH MY GOD ITS OVER-OAKED. 4. Wow, that's really good, I now realize that # 2 tastes like crap. 5. Ah christ, now it's really over-oaked. 6
    1 point
  33. My advice is to have this shitty distributor arrange transit of your product from their chosen freight forwarder in CA. If they're not offering this then they are somewhat shittier than most.
    1 point
  34. Damn this bottle came with a better engineer's drawing than our still did 😂😂😂
    1 point
  35. On that same coin don't fuck retailers with bad product or preloading and shitty undercutting out of your tasting room for special releases
    1 point
  36. Here you go. Like I said, I went for usability and cost over looks.
    1 point
  37. 1 point
  38. How would you make non alcoholic vodka? substitute water for ethanol?
    1 point
  39. We charge fairly low, so that our aggregate product proof is near bottling proof, with minimal water additions necessary to adjust to final proof. Very much the opposite of many folks.
    1 point
  40. I smell a hog in the holler. I'm coming with.a devil of a brush buster. We dog hunt round here boy. Better get running people don't take kindly to predation around here.
    1 point
  41. Are you guys doing your part by donating labels for sanitizer use to distilleries? DSPs are already loosing out on sales by diverting resources to making free sanitizer, plus footing the bill for labor, ingredients and bottles. Any help from other related industries would surely be appreciated I'm sure!
    1 point
  42. I use temperature monitoring all the time. It's one of the things I look at, but not the only one. In the case of a spirit run, I'm also looking at the parrot hydrometer, the run time, and the output volume or weight. However the most important factor is taste. Recognizing the characteristic flavors of heads, hearts, and tails is the most important part of making good cuts. Flavor recognition is particularly important in experimental runs. Now, in the case of a stripping run, you don't need to taste the output and can go by vapor temperature, the parrot hydrometer, and run time. Temp
    1 point
  43. Seller protection is more important the customer service. Seller protection gets you those return customers. You asked your customers for reviews on Feb 18th, i can see those hundreds of people flooding here to give that "honest" feedback. Great attack BTW. Why would you take a review and try to learn from it like a real business owner. This is something i would expect from Jon Zajac.
    1 point
  44. Okay, than you should find a way to tell your AHJ very nicely that he might be incorrect. In your situation the 16% is the main point that you need to have him understand. Not being familiar with distilling he might think that your fermenters are full of high proof ethanol. Keep in mind that he is the boss. If he does not want to research this himself, you will likely need a written opinion for a consultant such as Scott Moore of Dalkita. You will likely have to pay for his written opinion. This is a link to the section of the Dalkita website that discusses MAQ. https://www.dalkita.
    1 point
  45. Forget it. You'll need to buy very large amounts to make it worthwhile, and correctly dry the products. For example, my spice trader takes juniper berries which are typically 40% moisture and dries them to around 18% moisture. By the time you have everything in place (to process raw product) you have replicated a lot of what a spice trader does (at great expense). Definitely not worth it.
    1 point
  46. Start a few spontaneous fermentations from separate small crushes. Ferment the juice completely with each one. Measure the S.G. and use good old "olfactory sciences" to measure the aromatic quality. In my opinion, and in the opinion of most Calvados producers, a good brandy is made through carefully controlled spontaneous fermentation. Just keep oxygen out and the pH reasonably low and you should be fine to do it that way.
    1 point


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