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Ish200

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  1. thanks dhdunbar that logic makes perfect sense to me!
  2. Thanks everyone for the extremely helpful comments!
  3. I see that the TTB says "Distilled Spirits Plants cannot be located in a residence" Does this mean that a distillery can not be in a small commercial space on the ground floor of a building with apartments above like in the below image? I will ask TTB too but figured I would get a faster answer here Thanks!
  4. Has anyone used any equipment from North Stills? https://www.northstills.com/product/prestige-series-300-gallon-1135-litre-steam-jacketed-still/
  5. Hello! Has anyone tried selling "voucher" for bottles from a barrel that has not finished aging yet? Example: Customer purchases the "voucher" for the full purchase price of a 750ml bottle of port finished rye from barrel#1234 - but you anticipate that the specific barrel will not be ready to be harvested for another year or so...... then in a year or so when you think it is ready to be harvested you harvest and bottle it then you contact the customer letting them know the bottle is ready and they can come in to the distillery, "redeem" that coupon, and walk out with a bottle of w
  6. The chiller water is not coming in contact with spirit right? I know cooling tower systems out there that will use periodic dosing of bleach with a dosing pump (https://www.omega.com/en-us/valves-pumps-and-mixers/pumps/metering-pumps/php300-400-500/p/PHP-401-S?&ds_e_product_group_id=746149964108&ds_e_product_store_id=&ds_e_ad_type=pla&gclid=Cj0KCQjwqrb7BRDlARIsACwGad5x7WC9aeKeYUUiYWBtBEYg1TU8xcJQSMgFh7TUOZd7E63SfTr_J5saAh6aEALw_wcB&gclsrc=aw.ds) There are also bromine based biocides that are used in the cooling tower industry Other crazy idea - put a UV light
  7. Thanks for the clarification Tom I really appreciate your feedback! I am familiar with utilizing the COA from one of my previous jobs but I am trying to get more familiar with accounting practices as I prep for opening my own distillery
  8. Anyone out there willing to share the structure of their chart of accounts? I am familiar with the general 5 categories and have an initial COA laid out but I am curious about a few things 1) How are you handling aging inventory 2) Excise taxes at state and federal level Thanks!
  9. Thanks Brooks and Pour! Brooks - I do not have equipment yet so I cant yet answer what I am mashing in. Pour - are you fermenting a wort taken out of lautering ton like scotch?
  10. Does anyone have any experience using electric immersion elements for whiskey stripping runs? Do they just foul up superfast? Specifically thinking separating the grain from the wort before stripping but likely there will still be some solids in there. THANKS!
  11. From "Making Pure Corn Whiskey" Ian Smiley recommends 3tbsp citric/Gallon water
  12. With the warm weather creeping in I thought I would ask who has AC in their production facility? If you don't have AC do you just use fans to prevent the distillers from overheating Thanks!
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