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Werner Distilling

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Everything posted by Werner Distilling

  1. We are going the wall route, and thankfully we live in an unincorporated county. Electrical is the only inspection besides board of health. But I will have the fire chief come and have a look. Shouldn't be a problem since the two won't be done on the same day and all alcohol is stored at less than flammable levels.
  2. Thanks for the help! From vacation no less. Those issues are easily addressed, I have 4 doors in the place anyway. I will have to build a single wall, and then file an ammendment to premisis as some of the space comes from dead space in the distillery.
  3. With me, it's my state law (Iowa) about not serving drinks. But they also told me to check with the feds. I'd like to start asking here before I ask there!
  4. With me, it's my state law about not serving drinks. But they also told me to check with the feds. I'd like to start asking here before I ask there!
  5. I've gone through the searches, and I can't find an answer to this. Can a micro distillery have a restaurant attached to it, using a common entrance, or does the restaurant have to have separate entrance, walls, and kitchen? I want to add a brick oven pizzeria to my micro distillery. The dining area would be separated by a wall, but the oven would be in the distillery section. The two would not be used at the same time. Running a still and a brick oven at the same time is more than I can handle. The state and local are fine with the arrangement provided I do not sell alcohol for on premises consumption. I did a quick google and came up with one place that was a restaurant/ distillery. Anyone have any ideas where to start?
  6. We're a small outfit, 1200 sq', one man band sort of outfit. I don't have any promotional items other than t-shirts. I got an e-mail from a guy who says "we are fans, customers and now servers of your rum." they go on to wish us the best and then ask that we send them some xxl t-shirts and some promo items to "class up the place". That place being their private bar. A quick google search of the address given returns a picture of a tiny yellow house in a residential community, so I think "private" means "my house". How would you best handle this sort of thing? Polite pass? Offer a discount? Ask for their state license number that all bars, public and private have? While I'm flattered that someone WANTS my stuff, I don't like being scammed. Thoughts? Greg
  7. We're a small outfit, 1200 sq', one man band sort of outfit. I don't have any promotional items other than t-shirts. I got an e-mail from a guy who says "we are fans, customers and now servers of your rum." they go on to wish us the best and then ask that we send them some xxl t-shirts and some promo items to "class up the place". That place being their private bar. A quick google search of the address given returns a picture of a tiny yellow house in a residential community, so I think "private" means "my house". How would you best handle this sort of thing? Polite pass? Offer a discount? Ask for their state license number that all bars, public and private have? While I'm flattered that someone WANTS my stuff, I don't like being scammed. Thoughts? Greg
  8. Sorry for the confusion, I hijacked my own thread. Between when I started this thread and got to the actual approval I had changed to just a regular rum aged in used bourbon barrels. It got approved, but as a distilled specialty product, and I was required to. Remove "Rum" from the label and to put the statement "rum aged in used bourbon barrels" on the label. So, if its a new barrel with rum, would that fly?
  9. No spices, just rum in a used bourbon barrel. No word back yet. Its a mildly frustrating issue.
  10. I've called, waiting for a reply call. Its possible that its because the word whiskey was missing. Doh!
  11. I submitted a cola for a boubon whiskey and got it back stating I needed to attach an approved formula. For bourbon whiskey??? Not according to their own formula tool online. Anyone else run into this problem?
  12. I got my formula approval and it was classified as a distilled spirits specialty. I presume because of the used barrel part. I find it very frustrating that the standards of. Identity for rum are wide open until it gets to the ttb and someone there makes up his own rules or is there another set of rules somewhere else buried in some other section? I don't like wasting time.
  13. I'm looking for a source for carbon for filtering. 50-100 pounds for the first try. Thanks for any leads.
  14. What is the best way to filter out the charcoal bits and dust from product that has been barrel aged? Small scale, one barrel at a time. What is the most cost effective?
  15. I've tried 3 different yeasts, best luck with EC1118. I had multiple issues, but the use of dap, controlling ph, and start temp were chief among them. I'll start raising the OG little by little until I'm satisfied. Pitched a batch last night, it looked great this morning. We'll see soon enough.
  16. I had two issues, the low temp was one. High sugar content was the other. With an OG of 1092, the yeast never had a chance. Starting at 1054 or so, fermenting to 1016 or so and then adding small 2nd and 3rd doses of sugar brought the time to 9 days from 23 days, with better yield too. I followed the dr cone method, while not using the heavy dose of nutrients. The ferment temps stayed in the 74 range, and I got about 90% of the theoretical yield. Plus it was easily repeatable and was able to reuse the yeast 3-4 times with only a one day addition to the ferment. Reusing did require higher start temps. I'm going. To try the same way with this new recipe, and see how it does.
  17. Ok, I got it all figured out and have been doing well. So that means time to change! I'm going to start using more molasses, about 40% of the wash. Should I continue to add dap as before? Or fermaid K? To me, I should be able to lower the FMK accordingly given that the molasses has nutrients in it, but the dap is unknown to me. Without it, the sulphide smell just awful. Thanks for the help so far!
  18. If I make a dark rum, and I already have label approval for my light rum, can I change the label by adding the word "Dark" without new approval? Rum only has a single classification, so I'm sort of wondering....
  19. Is it required to get formula approval for spiced rum aged in a used barrel? Or does that fall under industry standard practices?
  20. Ok. I do remember that when I got my permit I was told tanks under 100 gallons do not need to be listed, but was unsure about fermentation tanks. Thanks.
  21. If I add fermentation capacity, do I need to tell the TTB? Something about alteration of premises?
  22. Thanks, I'm trying path one now. Will consider path two after a little more planning.
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