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Jedd Haas

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Jedd Haas last won the day on August 22

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    New Orleans, LA

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  1. If withdrawn tax free, they should have been recorded as withdrawn for research and development, and the disposition to the "library." There is a section in 27 CFR that explains the data that needs to be recorded in the daily records for these samples. You don't have to pay taxes on library samples, but you do need to document the withdrawal. Once they're withdrawn, the are no longer part of your inventory. If the samples were withdrawn tax determined, then once again they are no longer part of your inventory. In that situation, I would suggest marking the bottles as "tax paid" along with the date of withdrawal and other supporting details as needed.
  2. It looks like they are another one of these unlicensed sites that sells through 3rd party local liquor stores. They list products and take a fee for placing the order. Some of them just add products without permission, apparently in the hope that distilleries will pay advertising fees to them. You can take them down with a DCMA request.
  3. Jedd Haas

    Color of Aged Rum

    For a 15 gallon used barrel, for rum, I like 2 years (or more).
  4. I have occasionally had the opposite problem. A barrel with a side bung that I want to store vertically. In some cases, I have made a "safety" to go over the side bung. A strip of stainless sheet held by some copper nails. Probably not necessary, but better safe than sorry.
  5. Bigger supply hose is better. That way you are much less likely to cavitate the pump and get irregular output.
  6. 1. Water treatment: Sediment filter, carbon filter, RO system. 2. Blending tanks: Food grade stainless tanks, plastic drums. 3. Hoses: Surplus pharmaceutical hoses. Silicone, teflon. Check a chemical compatibility database. 4. Pimps? Pumps! Air powered double diaphragm pumps. If buying used, check that previous use is not dangerous. 5. Labeling machine? Build your own. 6. Filling machine: Xpressfill. Several of these answers can vary depending on what you plan to blend and bottle; and the anticipated volume. Don't forget about cleaning, gauging, and any other requirements specific to your location. What is your location?
  7. Run the output hose into the top of a 55 gallon drum. Then it just steadily streams into the drum. Problem solved. You will have to mindful of turning it on and off at the right times. Or you can build an automatic shutoff system.
  8. 1. Talk to your insurance agent. 2. Talk to your local or state health department (or whatever agency regulates commercial kitchens). 3. Talk to your fire marshal, building permit office, and any other relevant agencies. 4. After receiving contradictory advice, rules, and requirements from all the players listed above, try and get them to talk to each other and agree! (Joke...or maybe not.)
  9. It's going to be a DSS. Any labels that have it approved as "whiskey" are likely older labels that got through before TTB got up to speed on distilling beer. Alternately, you could make a variation of your beer that conforms to the standards of identity for whiskey. You would have to use only grain, no adjuncts, and no hops during mashing and fermentation. After distillation, you could flavor it with hops and this would probably be approved as "hops flavored whiskey."
  10. @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.
  11. 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 isn't explained on the site, but if you call them they will tell you.
  12. All American Containers. Contact Denise Sztroin, dsztroin@allamericancontainers.com
  13. 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°.
  14. I contacted TTB and they said they would post further guidance on their site.
  15. Install an RTD with a remote display.
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