rlw

We've been purchasing aluminum t-caps from TAPI, 2,000 at a time for 2 years. Now they say the minimum purchase is 20,000. Anyone else having this problem or know a supplier that is still craft friendly? Cheers!

Check out barproducts.com.

Cheers!

We have used the Enolmatic w/filter unit for several years and have had no problems. We usually do 100 bottle runs.

check out their website. www.stpats.com. Good luck. Cheers!

Scott,

Thanks for sharing what you are doing and the bar coaster thing might stir some interest.

We are using full color postcards & logo shot glasses.

For on premise we are asking our customers to put shot glasses or postcards on the bar and let people touch them.

For off premise we try to get them to place the postcards as a shelf talker and @ the register for their customers to take. Also give away a couple of shot glasses with a purchase of our bottle.

It is always difficult to quantify your marketing efforts, however, every customer we visit wants postcards & shot glasses.

Look forward to hearing what everyone else is doing.

Cheers! Dick & Marti

Congrats & good luck!

Cheers, Dick & Marti

Congrats! We wish you luck.

Cheers, Dick & Marti

Nate,

Florida is a three-tier state. You can't sell directly to a retailer.

Marti

Mick,

Congratulations and good luck!

Cheers,

Marti & Dick

Greetings,

We have finally been able to bring our product, "Palm Ridge Reserve" to the local market. If you get a chance please check out our website @ www.palmridgereserve.com. It has been a long and circuitous journey. We would like to thank everyone that has helped us to get here. In particular, The Colonel@ Copper Moonshine Stills, Jay@ Gibbs Bros Cooperage, Pascal@ United Bottles & Packaging, Linda@ St Louis Litho, Lynne@ StPats(enolmatic), Marc@ Race Labeling, Ron@ Florida Micro Beverage Distributors and last but not least Mr. Butler@ TTB and all of the contributors at the ADI Forum.

Cheers!

Marti & Dick

Florida Farm Distillers

We like the new ADI format. Noticed that our ADI notifications stopped. Is this part of the new format or do we need to update something? Would appreciate any info concerning this matter.

Thanks,

Dick & Marti

Florida Farm Distillers

I'm not sure I'm doing this correctly. Noticed ADI notifications have stopped for us. Is this a change in the forum or do we need to update something? If so how?

Thanks

Thanks everyone for your response. We think we have an idea of what happened. Our fermenters are located in our barn and are not climate controlled. This has never been a problem in the past but it was paticularly hot the week this mashing was done. Research has lead us to believe we have encountered a condition known as yeast "autulysis". In the future we will be more careful with our fermentation temperatures.

Thanks again!

We are doing a sour mash whiskey recipe. We have gotten a few fermentations that have a lower alcohol content and a slightly suphurous smell. Does anyone know what might cause this?

Thanks!

We are doing a sour mash whiskey recipe. We have gotten a few fermentations that have a lower alcohol content and a slightly suphurous smell. Does anyone know what might cause this?

Thanks!

Does anyone know where to obtain a slow rate flow meter safe for measuring distillate coming off the still?

Does anyone know if there are any FDA requirements on spirits other than allergen additives? We saw nothing about the FDA while obtaining our Federal permit.

Dick & Marti

Florida Farm Distillers

any advice on label design? will label companies work on your design or is it necessary to hire graphics design prior to contact with label companies? is there consensus on the good ones to work with? same question on bottles.

thanks for the reply nick. we are working with different whiskey recipes. apparently we did this process in reverse, it appears most people know how to distill what they want and then get permits. we are true rookies.... what is r/o water? we have had other replys about chill filtering and would appreciate any info you could share. did the state require you to have your fed permit before your state permit ? d p b r seems very confused.

Hi there Nick at Fat Dog Spirits in Tampa FL. I use R/O water to dilute down to bottle proof. Some of our water is good but the stuff from the municipal supply can have other minerals etc that can effect taste. I think since you tried bottled distilled water you have taken out the effect of the local water being the problem. It would help to know what you are distilling but if it's citrus you get a considerable haze when diluting. Some of it will dissipate as it dissolves. This is that old argument even the whisky makers wrestle with. Do you chill filter or not. You will remove some flavor.

Welcome to the very small group of Florida distillers. With you that makes 4 of us I believe.

Nick

i can't tell that the haze affects the taste but i think commercially speaking someone picking off the shelf might notice the difference and be put off. do clarifying agents affects the taste? do you have a source for info on chill filtering? sounds expensive.thanks for your help. rlw

It may also be a protein haze. Some of our customers prefer it. But clear is good. You can refer to winery manuals for a clarifying agent, or chill filter. Good luck.

thanks for your input. we are trying to find a good whiskey recipe and doing ok, not great. talked to a local water treatment guy about what they do. we decided for testing purposes to try an inexpensive brita filtering system and saw a big improvement. not commercial clear though. there is a lot of talk about chill filtering, can you provide a source to learn about this process?thanks rlw

Did you get a chemical analysis of your water before starting? Is it high in minerals, especially carbonates?

What products are you making?

Is it clear from the still? What type of still?

Are you filtering through activated charcoal?

You may need a reverses osmosis filter for your water to use from the start of your process. Then after wards if it is still hazy you may need to chill filter. It's better to start out with the cleanest and purest water first. Then if you have to chill filter you can do it as light as possible so the spirit is clear, without dramatic flavor loss. Unless you are making vodka, then chill filter the hell out of it.

help we received our fed lisence last month. we have been working on different recipes to find something we like the most but have a problem with the diluting process. our water comes directly from the florida aquifer and produces a hazy finish we tried distilling our own water with the same result then bought distilled water same result. how can we get our crystal clear spirit to stay that way?rlw florida farm distillers