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Newbie in CA

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  1. What are the best methods/tools for emptying 53g barrels? Can I use a "bulldog" with an air compressor? http://www.gwkent.com/bulldog-barrel-transfer-tube.html are there special racks out there that allow you to rotate a barrel to empty it out that way? Thank you
  2. Agreed the BAM can be off at times, but in this case the CFR's concur. I quote below the current CFR part 5.40 from the online CFR at http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&sid=0b1336cf26cbf0cd359ebd43d02b8706&rgn=div5&view=text&node=27:1.0.1.1.3&idno=27#27:1.0.1.1.3.3.25.1 It claims that the ONLY time it shall be optional to put an age statement on the bottle, it will be in the case that it is a straight whiskey over 4 yrs old. It is mandatory for ALL other whiskies to have an age statement. It is certainly weird that so many whiskies out there do not comply wit
  3. Another Pay.gov form question. I am aware that we are meant to submit our TTB forms in duplicate. In pay.gov when you finish a form and it has saved there is a button next to it that says 'duplicate' - this may sound stupid but is that what they want me to do - simply hit the button to make two copies? Or is there some other way to duplicate them online in pay.gov? thanks
  4. Hello Denise I got all this information from the TTB website (by googling it) 1. What is a proof gallon and how do I convert regular gallons to proof gallons? A proof gallon is one liquid gallon of spirits that is 50% alcohol at 60 degrees F. Distilled Spirits* bottled at 80 proof (40% alcohol) would be 0.8 proof gallons per gallon of liquid. At 125 proof, a gallon of liquid would be 1.25 proof gallons. In the industrial and fuel industries, most alcohol is at 190 or 200 degrees of proof. One gallon of alcohol that is 200 proof is equal to 2.0 p
  5. Thanks Blue What would be the best/most efficient tank cleaning process in your opinion? for a smallish tank. (800 litres) - I currently just clean it with something like a 409 and then rinse that out with water. Attaching a pump for an acid rinse for example would be a fair amount of extra work..
  6. Blue, The tanks are stainless. I clean them simply with a grease cutting soap and water. fully rinsed and dry before filling. Temp before during and after is around 55. I am not using deionized water when I cut the 190 down to around 100 as I go on to re-distill it into Gin. I use deionized water when I proof a final run for bottling. As you say Nick, I suspect these are minerals introduced with with the water used to cut it with. They are minimal but I noticed them this last run, dried on the side (and bottom) of the tank where the 190 (cut to 100) had made contact. I guess its going to be
  7. Occasionally I notice some white powder deposit left behind when I empty a tank of 190. Any pointers as to what that might be? Mash - wheat Distilled to low wines, then rectified to 190. Diluted with H2O and carbon filtered. Let sit for 24 hrs. This is when I noticed the deposit. Very little but enough to make me wonder. Any ideas?
  8. Thanks Blue Id love to see an example of what a waiver looks like for your volunteers if you dont mind sharing..
  9. It seems that your analysis of the situation is correct there - ACDA looks to be focussed on legislation and ADI seems to be more about providing an industry forum. As some of the commenters in that same blog stated though, there are growing divisions between different factions of craft distilleries and they are beginning to show. Particularly between distilleries that buy alcohol and those that make it themselves. There are also big divisions between the different definitions of what a craft distillery even is, and how those definitions are used by the marketing world. There will be a shak
  10. Thanks Yes we were a little confused when they asked us for one too, and at this point we dont plan on having one. However, if anyone out there has come across this before I'd love to hear a little more about it.
  11. Fantastic. There is very little information on this out there so I am grateful for any pointers.
  12. Yes, Thanks Blue. This particular line interests me because in section 19.490 it states that the cases should be labelled with a sequential serial number i.e. 1,2,3,4,5,6,7,etc. Is that your interpretation too?
  13. Is anyone being required by insurance company to get visitors to sign waivers? and/or present visitors with guidelines (what they can and cant do in the space)?
  14. I would also be interested to know where you read that in-process liquids are exempt from the MAQs. That would change a few things in planning.
  15. Have you tried chill filtering?
  16. just make sure the serial number you assign to it is somehow permanently attached to the item. (engraved etc)
  17. I once saw someone taking samples from a whiskey barrel by using an old hand drill and drilling a hole directly into the head of the barrel. Once she had collected a small sample of whiskey in a glass as it poured out of the barrel, she stuck a slither of wood in the hole (looked like a toothpick) that she called a "spile" (I may have missheard). She said she could tell how old a barrel was by the number of spiles in each barrel head. Anyone seen this practice before? What would the "spile" be made of - what wood?
  18. I would be interested to know what percentage of variation you are finding between the DMA 5000 results, and results from the lab.
  19. Thanks Coop IPS has proved to be very helpful.
  20. I am thinking of creating a couple of different cordial style liqueurs from fruit and was planning on treating the fruit with pectinolytic enzymes as part of the process, but I can't seem to find any information anywhere on how to do this. Has anyone out there used this type of enzyme before or anyone have the right knowledge on how to use this particular enzyme?
  21. Hello I am hoping to get a couple of cases of product out to europe as samples (france and the UK) when I travel out there later this year. Does anyone know what would be the best way to get that many bottles out there? (24 bottles)
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