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Longdogs

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Everything posted by Longdogs

  1. To truly compare the corns, run just corn and enzymes. When I dilute the corn with wheat and barley it is harder to tell the difference between the kinds of corn. If I run 100% corn its obvious.
  2. I've got a customer that wants to pay for a barrel of bourbon now, let it age here and have me bottle it when he feels its ready. I see other distilleries offering this type of thing, but I am not sure how to deal it on the TTB side. Do I just give him a receipt for x amount of bottles to be picked up at a later date and treat it the same as all my other barrels?
  3. I had a bourbon mash go stringy on me, so I sent a sample out to test. It came back with 280,000,000 cfg/g anerobic lactic acid bacteria. It doesn't specify which strain. Is that count way too high? I found a few studies that talked about how to get the counts down, but that won't matter if thats a normal count. If its high I know some things I can to do make sure it doesn't happen again. I can't seem to find studies in laymans terms telling me what normal counts are supposed to be.
  4. We resubmitted after we dropped the "unaged" from the label, leaving just "brandy", but before I asked the question on here. It was approved as "Other Domestic Grape Brandy". I called to make sure there wasn't going to be an issue. The guy at the TTB explained that Immature is aged on Oak under 2 years and that our product not being aged at all does not fall under that criteria, but falls back as "brandy" due to it not falling into any of the 8 sub types. Its definitely possible that other agents would disagree, but we are going with his explanation and approval. "Brandy, or mixtures thereof, not conforming to any of the standards in paragraphs (d) (1) through (8) of this section shall be designated as ‘‘brandy’’, and such designation shall be immediately followed by a truthful and adequate statement of composi- tion."
  5. We are applying for our first cola on an unaged grape distillate. I tried to get it approved with the wording "Unaged Brandy", but it was rejected as an incorrect format for an age statement. It never touches oak, and that leaves me with questions. Does that make it just "brandy" since it doesn't conform to any of the 9 types? I see multiple other labels list it as "immature brandy", but the way I understand it immature brandy has to touch oak, just less than 2 years. I also see Remy V label lists theirs as 100% Distilled Grape Spirits. I don't follow what class that would be unless they distilled it out over 160 proof? It shouldn't have any age statement at all if it never touches oak right? Any ideas what this product should be called? Thanks
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