Hewnspirits

We were shot down for having proof and not ABV as well. Proof is optional...ABV is not. Pretty easy fix and we were back in the game.

Not that simple. It's not just the Fed requirements that you have to deal with but the State and Local municipality....which more often, is the stickier stuff. We started backwards...going for local, then State, then Fed licenses. All will require you to submit some sort of drawing and/or description of the site. My guess is that going the way you are proposing will actually create more paperwork in the filings of amendments, changes, and other red tape documentation. You would be better off finding the place that you want to open your doors from and striking a deal with the seller or landlord that was structured on a sliding scale....less $$ for the first 6 months and then gradually more once you got open. Worked for us.

Setback=Backset??

Thanks fellas. And yes Jedd, I too suspect that it's commonly done. Just wondering if anyone could share their thoughts on when it was best to add. We're gearing up to try adding some post barrel ageing and pre bottling with a little airing out in between for good measure. I can't imagine that anyone is adding the caramel/sugar before it goes in to the barrel??

Anyone...Bueller? Anyone?

Curious how many folks might be adding a sweetening ingredient to their rum...ie...Sugar, Unfermented Molasses, Honey, Maple Syrup, etc etc. If so, when are you adding it? I'm assuming post barrel aging if you're aging and pre bottling when you're not.

I'm thinking that's what they're looking for Jedd. That's exactly how our label reads but I didn't indicate ABV on the COLA online app. I used Proof instead but have since changed it. Waiting to hear back. Thanks for your insight for sure.

Thanks Jedd...We included ABV along with proof. Out label reads 40% Alc.Vol. 80 Proof. ????

So my COLA application got kicked back with a "Application needs correction" There were two notes, one was a more generic looking note about 27CFR parts 4,5,7 and 16 but there was this language in the additional info box.. "The alcohol content statement is required to appear in item 13 step 2 of application and not proof" Are they looking for a basic description? My CFR book is at the distillery and I'm not able to get there today to reference those CFR parts so I was hoping someone could give me some insight. Gracias!

So my COLA application got kicked back with a "Application needs correction" There were two notes, one was a more generic looking note about 27CFR parts 4,5,7 and 16 but there was this language in the additional info box.. "The alcohol content statement is required to appear in item 13 step 2 of application and not proof" Are they looking for a basic description? My CFR book is at the distillery and I'm not able to get there today to reference those CFR parts so I was hoping someone could give me some insight. Gracias!

Straight molasses Shindig. We shoot for between 15-20 brix and add some DAP for good measure. Seems to especially help with the Blackstrap. Temp needs to be warm...80F+

With both the Distillers Light and Blackstrap molasses's that we've been running, a 2lbs to 1 gallon ratio seems to give us a safe Brix of between 15-20.

Just curious....Super heated (250F) steam injected into the still where the high proof vapors exist isn't a safety concern? I understand that it would be introduced into the boil kettle but my gut is telling me that to inject it anywhere that the vapors exist could be a little exciting.

Thanks Guppy....Anyone else have a insurance referral?

Trying to find coverage for our distillery/tasting room & retail sales. Running into problems with our space not being sprinkled but the township has already issued us a certificate of occupancy. Anyone else have a similar situation and insurance agent they can steer me towards? Thanks for any help!!

I believe that would be us. Limits our occupancy to under 50 but that's fine since our tasting room is pretty small. We have a large garage door into the tasting room which we can open in nice weather which throws the occupancy load max out the window...err..garage door. They weren't so concerned with the MAQ's as they were egress and max occupancy. Drop me a private message if you like.

We keep running into underwriters who say we need to have the place sprinkled. We are set up in a CMU (Block) building with steel roof trusses and have been told by both our local inspector (We have a certificate of occupancy) as well as a fire engineer that we don't need sprinklers because of our low quantity as well as local zoning. Anyone able to point us in the direction of your insurance carrier who didn't require you to have sprinklers? Mucho thanks in advance!!

Glad to hear that it worked itself out for ya Ursa. Now you can enjoy that awesome Fairbanks Winter!!

I'm assuming that they want a seperate Cola application for each size bottle of the same spirit?. Maybe I'm wrong?

The whiskey rebellion in reverse

Can he get me my blasted COLA login stuff that I've been waiting for since August??? Two calls in the TTB with messages left and nothing....crickets

I too am curious about the prospect of doing some seasonal super limited runs that would only be sold in our retail/ tasting area. Would love to hear from anyone who does the COLA exemption for similar situations.

Depends on the temp at which your yeasties are happiest at.

Thanks Fellas. Do you find that people are buying flasks and tumblers/ glassware?

Wondering who's using who for custom engraved flasks.