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Jedd Haas

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Jedd Haas last won the day on March 15

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About Jedd Haas

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    New Orleans, LA

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  1. @SlickFloss Can you explain what you did to remove the steel contamination? Electrolysis perhaps? Sadly, I dumped a barrel today with totally black spirit. It turned out that some jackelope had included a steel tool in the barrel before sending it to me. I had this happen once before and I redistilled it. But I would prefer to remove the contamination if possible.
  2. 1. Register as a "Primary Source." This registration must be renewed every year. Send copies of all permits by email. 2. Set up an account on Intax. (Not Intime.) 3. File a report every month on products shipped to Indiana on Intax. If there were no shipments during a given month, file a "zero report." Indiana is currently transitioning everything from their previous filing system, Intax, to a new one called Intime. There are all kinds of warnings on their site to hurry up and get on the new site. However, Alcohol PS filers have to keep using Intax for about one year more. This
  3. All American Containers. Contact Denise Sztroin, dsztroin@allamericancontainers.com
  4. In general, all spirits distilled from fruit are brandy. However, there is a specific rule for grape brandy: it must be aged for a minimum of two (2) years in oak to be called brandy. Any less than that and it will be immature brandy. Since your brandy is distilled from grapes, and is aged less than two years, it is immature brandy. Try again with that term as the class and type. In the case of Remy, they may have distilled it to neutrality. Additionally, if you look at the Production report, you'll also see that brandy has two options: either below 170° or above 170°.
  5. I contacted TTB and they said they would post further guidance on their site.
  6. Install an RTD with a remote display.
  7. @SlickFloss I would also be interested to see any documents you can share that back up the position you outline above. In the meantime, I contacted TTB and asked about this issue. Here is my message to TTB and their response. Message to TTB: Comments: re: CBMA Your guidance states: "The 2020 Act makes permanent the reduced tax rates previously enacted on a temporary basis, with a change to the definition of eligible processing effective in 2022." I reviewed section 5002(a)(5)(A) and it is essentially a circular definition. Can you provide a list of "eligible processing" act
  8. In addition to fire officials, local building officials will have more to say. The answer to OP's question is highly dependent on location and the building codes and fire codes that are in effect. OP will have to deal with all of that before even trying to run it past TTB.
  9. Are you regulated by your state Health Department? Try contacting them. That would seem to be the most likely authority having jurisdiction. If they resist, perhaps you can make a case that they're guard cats.
  10. No experience with them, specifically. But it appears they are another marketing site that doesn't actually sell anything. Read the fine print: " All orders are fulfilled by Local Retailers"
  11. Dave has hit on exactly the point I was wondering about when I read that provision, which is section 109 of the legislation. There are a couple other apparent loophole-closing provisions in sections 108 and 110. I have attached the 25 pages of legislation, which I extracted from the full 5500+ pages of the final bill. See pages 22-25 of this file for sections 108-110. CBMTRA-2020.pdf
  12. 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.
  13. Try a hot PBW solution, let it soak for 30 minutes or more at 125° F. Then a hot water rinse. Repeat the PBW & hot water cycle if needed. Star San after all that if you want to sanitize it.
  14. Pete, What enzymes are you using and what temperature are you adding it at? I have tried a number of different high temperature enzymes. My favorite alpha amylase enzyme so far is Amylex 5T, which is (apparently) from a company in Denmark (Danisco) but made in China and it's all part of the DuPont conglomerate. I add it on the way up, temperature-wise, at around 130 or so. It's rated for around 190° F, so I suspect it denatures as I go to 200-210 and hold there. But the mash stays thin; and once I go back below 190, I add a bit more just to be sure of full liquefaction. For referen
  15. 1. Look for a label designer with examples of spirits labels in their portfolio. Make sure these are actual labels used in commerce, rather than concept pieces. You want to be sure your designer knows how to get your labels through the approval process, whatever that may be in the UK. If your designer has never designed a spirits label before, find another. 2. Pick out several labels for commonly available spirits that you like. Try to write up a description of what you like about these labels. The style, the colors, the typography, the paper stock. Likewise, find labels you don't like,
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