bluestar

By the way, this is what the CFR refers to for mandatory statements for distillers if the pages are NOT product specific: If an advertisement refers to a general distilled spirits line or all of the distilled spirits products of one company, whether by the company name or by the brand name common to all the distilled spirits in the line, the only mandatory information necessary is the name and address of the responsible advertiser. This exception does not apply where only one type of distilled spirits is marketed under the specific brand name advertised. So, if read correctly, the only mandatory information is the company name and address, and this usually only requires city, state, maybe zip? Since most people put the full name and address of the company on the profile page, this should cover the requirement? For example, in our Facebook page, the company name is on the page name on the front page, and the company address is below our logo near the name. If you go to the About box, our name and address are part of the map application, and we also state we are in our town and state. Generally, this info is requested in completing any Facebook page, so most people who properly complete all possible info for the page should be compliant, correct? However, where it gets less clear would be when you make posts or pictures or other information that is specific to a particular product. Then the additional mandatory information for a product might kick in?

That's great, although the pictures in your post are too small to read the text you added to the Koval examples. I think what would be great is if someone posted a copy of the required disclaimers already in place on one of the web sites, if someone has done so. But from what I can see, Koval already has the required information even without adding the lines you suggest. See me next posting. But thanks. If we can get our page correct soon, we will point you all to it.

You might be correct. Let me say the following: the silicon seals used by the manufacturer were not NSF approved, so they switched to NSF-approved white EPDM. From the point of view from us buying it, same results. But why they weren't NSF approved could be because the OEM source did not want to get it approved, the OEM did not want to get it approved, or it is a type silicone that would not get approval (there are silicone materials that do not meet NSF requirements, silicone is a broad category of polymers).

Specifically, they carry the 50 liter at our request for ourselves and our distiller friends, since they are too large for most olive oil stores. They ship UPS. Cost is $130 plus shipping, which is the cheapest I have seen them in the US. I suggest you contact directly: Leah Bradley CFO Veronica Foods (510) 535-6833 x6844 (p) (510) 532-2837 (f) maindesk@evoliveoil.com

Not enough info. Also search the forum, there are a few threads. Did not indicate size, temperature, etc. Assuming you are room temp moving volumes of final spirit, semi-rigid polyethylene is typical and can support vacuum on back side of pumping. Usually milky white. Cheap up to 5/8". We use with smaller air-driven diaphragm pumps for pumping high proof spirits.

Our proofing/storage tanks are about half that size. We clean with PBW and follow with a citric rinse, which is pretty common, when we need to, like when we have had aromatic or oily spirits in there (gin, aquavit). I would not use general cleaners like 409 on stainless for beverage storage. Attaching a pump for a rinse in a distillery should be pretty easy, you need pumps all over the place. This also cleans up your pump and lines.

If you are not used deionized water, it is a likely source. If you are not using some sort of inorganic rinse (like citric acid) to help remove the residual detergents and soaps, it could be contributing. The two together is the worst: soaps/detergent residue interacting with calcium produces the white residue in your shower, for example.

It is alcohol resistant, even more so than EPDM at higher temperatures. EPDM will eventually embrittle at higher temperature exposure to alcohol (like in your column). But silicone can absorb flavors. EPDM less so. EPDM is NSF and silicone is not because silicone generally (there are more expensive versions that are otherwise) can swell, and that means they can harbor stuff that can decay.

And the way you do this, if you can, is to create a set of basic principles that at minimum all members agree they would abide by. Then self-police as part of membership. Then membership would be something meaningful to advertise. But this is hard to do, if also the group is meant to be the broadest representative for the industry. It is almost as if we would need two different organizations: a trade association that represents all small ("craft" in the broadest sense) distillers, and perhaps a guild, that sets standards for operations and definitions.

What is the tank made of? How do you clean it? What kind of water do you dilute with? Temperature before, during, and after.

It is in the state law, below. Still, there are issues of interpretation as to what the premises are. It can't be the TTB definition of distillery premises, because you can not conduct sales on such premises. A person licensed as a craft distiller not affiliated with any other person manufacturing spirits may be permitted to receive one retailer’s license for the premises in which he or she actually conducts business permitting only the retail sale of spirits manufactured at such premises. Such sales shall be limited to on-premises, in-person sales only, for lawful consumption on or off premises.

Out of a dozen or so fustis, we had a handle pop off of one, and a handle leak on another. We got partial refund on one. Both problems were due to a defect in the spot welding of the handle onto the fusti. If I had access to a spot welder, I might be able to fix it. We ran into one other issue with the Europa. The gasket originally was a translucent silicone, that seemed fine. Later, they changed to an off-white EPDM, which have a tendency to get loose and fall off of the lid into the fusti (splash!). The change was made when they became NSF certified, because the original gaskets were not NSF approved. I think the new gaskets are less elastic, and hence... Still, these are nice units for the price. If only I could find a source for the original style of gaskets.

Illinois allows on site only. Michigan allows craft distillers most of what it allows small wineries, which includes remote tasting sites.

Except the fed classification is not about quality of spirit or manufacture, it is about revenue for manufacturer/bottler/rectifier and its safeguards. Don't expect the feds to get into this argument. If you want some classification for labels to be standardized, the best chance would be to do so through a national organization.

If you are also licensed for alcohol production, we might be able to ship you a sample legally for testing purposes ;-)

304 should be fine for room temperature, short term storage, for spirits under 180 proof. Most of the GWKent stuff is 304 as well.

Come visit us, Edwin, and try our recently finished first batch of old-style genever! We hope to bottle and label next month.

We find for single lift on occasion, and double lift when very full, you are best using SS olive oil fustis. We prefer the NSF rated kind, that have no seams, since the seams can trap flavors or cleaning fluid. We use the Sansone Europa model in 50L (about 13 gal) size, which is about 90 lbs when full with new make. For 6g, we use glass carboys.

Yes, precisely. In the USA, the TTB classifies genever as gin, probably redistilled gin unless it is the very old style of a single distillation on mash, then a distilled gin. Anything classified as a gin can not have an age statement as part of its required labeling (although I believe you are not prevented from explaining such processing in a detail description on a back label).

Edwin, do those still pots direct heat the low wines with an immersion heater, or is there an outer boiler?

Edwin, would like to learn more about your packing material. Email me.

Have you had that approved by TTB for label saying it is barrel aged, though? I am really curious, because we are working on our label for our "Old Genever" based on malt wine. We have thought to offer it as barrel aged. I don't think the TTB cares if the base is GNS or whiskey. The issue is that there is specific CFR language that you will not make statements about aging of a spirit like gin as part of its formal description.

Isn't it correct that to be a "flavored vodka" the flavoring has to be added to the vodka AFTER the vodka is distilled, and hence, the total could not be redistilled, because then it would no longer be a vodka? So things like using methods for a distilled gin would not count. Strangely, I guess a compounded gin could also be considered a flavored vodka? Yes, you have to measure proof AGAIN after flavoring, to determine labeled proof. But nothing says you couldn't flavor at one proof and cut to another, before bottling, I believe. I think that is the original question asked. Any rectifier out there making flavored vodkas can answer definitively?

Not for spirits, that breaks tie-in prohibitions.