CharcoalAged

I know Stranahan's helped design a barrel filler with Husky that's similar to what you would use to fill up your car with gas - automatically cutting off the fill before it gets to the top and overflows.

Here's Jake Norris' write-up of the tool: (search for 'Husky' on the page)

http://www.jakewhiskey.com/

Here's the company that did it:

http://www.husky.com/

Congrats!

Try GW Kent.

There's obviously a cost here that has to be considered, but if you're getting eyeballs on your brand on the coaster, does it matter if a beer sits on the coaster? It's a question of whether a) are those beer drinkers ever going to be your customer (or are they only beer drinkers) and b ) is this the most cost effective way to build awareness.

Anyone see an increase in retail sales following an introduction of coasters to an establishment?

Great to see this type of post. Best of luck!

Jonathan,

I do agree with you partly, here at Fiore we produce Brandy and pumous brandy etc....and you are right as wines they are unfit to drink. Those wines are purposely made in that fashion. There are a lot of things that a decent self conscience winemaker-distiller takes into consideration when he produces those wines to be distilled. One of the things he watches very very carefully is that there is no S02 present neither free nor total. Because you know what S02 will do to a distillation? And yes I'm aware that a mobile distillery was allowed in France I don't know if it still is but I know that it existed in the late 50's but I'm not talking about France because the law is somewhat different there. What I'm talking about is the good ole USA. How would the bonded area work? Who pays the tax and when? Before I got my license I had to send a blueprint specifying where the distilling would take place and the location of my stills.

Mike, with natural So2 almost always ending up in wine during fermentation how are you ensuring a zero SO2 level? Do you treat the wine with anything before distillation or just stir it up?

So you want to buy yeast and resell it? Why would a legitimate distillery want to buy from you when they could just go to the same source?

In fairness to Uncle Rob, that's how distribution works. You might be able to go to the same source, but if he is buying for 100 distillers then he can get a much lower price, take a cut AND provide you a better price and/or service relevant specifically to what you are doing.

If you check out the exhibitor list for the Craft Brewers Conference, you can find a number of Mash tun builders - sort by category - just select 'Mashing/Lautering Equipment'

http://www.craftbrewersconference.com/trade-show/exhibitor-list/

Premises, not building. Hence, the use of "secured" fences or walls to delineate the bar and/or brewery and/or winery premises from the distillery premises. The TTB will have to evaluate your method of separation of premises in a common building to determine if it meets the requirement. You show you have both physical barriers and administrative rules that maintain this separation. They can inspect you at any time to determine if you continue to meet the requirement. An example of administrative rules would be how you handle tax issues as product moves from the premises of the distillery to the premises of the brewery.

Thanks for the insight!

On a related note, the reg says that a distillery can't be on 'premises where beer or wine is produced.' I've seen a few where the distillery is in the same building as a winery. Is there some exception for micro-distilleries? Is anyone on the forum here doing this now?