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SteelB

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Everything posted by SteelB

  1. Also is there a time frame in which I have to do this
  2. I have a TTB account that is linked to my current place of employment. Formulas and COLA .I plan to part ways . How do I relinquish those recipes and colas to the company?
  3. SteelB

    Schnapps

    So the front of the house would like me to make some peach schnapps ..... We are an agricultural distillery in NY . Being such we can only pour spirits made from 75% grown ny agriculture, or spirits that we have produced. The bar manager asked if i could make her a peach schnapps . Is anyone making their own peach schnapps ?
  4. Are you saying that tierra group provides you with a concentrate that still has plant material in it ? We do a 100 % agave spirit , we bring in 100% agave syrup sourced from Jalisco mexico, tote from breckinridge $4650.00 It does a good job our first batch ever took a bronze ,at the great american international, we are on our 15th run now and it is much better so Im hoping for good things. As good as it is it still isn't, if that makes sense, I feel it s still missing that something . I have come to the conclusion that indeed i am missing those ever important esters you can only get from the plant. Are you using a single yeast single pitch or 2 yeasts and nutrients double pitch ?
  5. Looking for 750 bar top ARIZONA BOTTLES
  6. I am interested in crash cooling either a 500 gallon or 1000 gallon still
  7. So i spit my spirit runs as i like to not stop and start again. in the middle of the run. Last weeksomething came up and i was unable to finish, I Usually fininsh,dump ,rinse ,and re load that day since it didnt finish, i added the next run into the tank and fired it up and took off. As we were approaching the tails it turned to cinnamon whiskey ........Any ideas ?
  8. thank you so much the folks over at wvgbc are pretty awesome folks it seems we just ordered a load from them.
  9. We are a brewery/ distillery in NY and would like to distribute in PA , We have started to distribute beer in PA, we would like to follow with our spirits, the process is considerably different. Anyone give any pointers ?
  10. looking for new barrels on the east coast.
  11. Curious as to the proccess, maybe a good beginning recipe, I m am looking to make a small batch ( 50 to 60 finished gallons )
  12. I was nt sure exactly , I dont blend, rectify or fortify, So i used the amount reduced for bottling.
  13. I was wondering about NYS taxes are they very difficult ? I use distill X 5 but none of what they have is for state stuff, i briefly looked at . It looks like, what you have on hand, what you produced, what ou brought in , losses, what did you bottle and sell......
  14. We are all set to launch a new product we had intended the 375 nordic. Now i was told that they are un available untill march..
  15. have a whole pallet of xantham gum for sale , shoot me a message.
  16. Do any of you use back set from your other cooks or just sour mash ? Like if i ran off some agave spirit, and kept some back set for the next batch. I guess i havent thought about using any other back set accept for our sour mash whiskey.but if i wanted to control my envirenment and add some flavor ?
  17. Looking for a good suplier of bulk blue agave. i have run a series of test batches , and am confident to run a big batch . looking for a quality blue agave, that doesnt break the bank. 275 gallon totes is what i would like to purchase.
  18. SteelB

    flavored

    i wish i knew more about vaccum distilation, I am familiar with what your talking about i have never done it.
  19. SteelB

    flavored

    Thanks guys some things to consider.
  20. SteelB

    flavored

    I would prefer a natural flavor
  21. SteelB

    Barrels

    On the east coast , Western NY, looking for a good barrel supplier.
  22. SteelB

    flavored

    Not exactly a whisky topic per say . but i am working on a cherry flavored whisky. Im having a hard time getting a good cherry flavor. i can get a decent cherry flavor, but then i get kind of a cough syrup cherry finish. So im not sure if thats just a natural occurance with the combination of cherry and aged corn whisky. the other flavor i have been playing with is rootbeer flavored whisky. i seem to get a " fake" finish. Does anyone do a cherry or rootbeer flavored whisky? just curious as the direction you went on trying to achive a nice finish without that cough syrup or coolaid finish. i did find one company that supplied me with a great flavoring except, the synthetic vanillans ended up being to high were i got the great flavor.
  23. can i go a bit further, i did try to submit for a flavored whisky, which was our aged whisky that we added a flavoring to.they kicked it back and referenced 27 cfr 5.22 nothing more specific. it was kicked back for having to high of synthetic vanillans? my question is can it have any artificial flavoring, or can it only be at a certain percentage say 2 1.2 5% total.it really isnt very specific in what they gave me to reference.
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