coop

I was under the impression that bonding paperwork and areas would need to be adjusted/modified to store the heads once they have been given new "not for consumption" purpose. Seemed like more hassle than it was worth for a side project, but curious what others think on this too.

I have never saw any location to indicate how much Heads, (acetone)was taken from the alcohol. Only records for the good stuff that you use. Coop

Has any one ever taken their heads or fore-shots, mixed with water, soap and a little simple green to make a windshield cleaning solution that would be freeze protected? May be a great way to dispose of it. Coop

I don't know if it'll have an effect on fermentation or starch production, but if there's enough of it it'll have an effect on the brain of anyone who consumes it. Morning glory seeds contain an ergoline alkaloid, Lysergic Acid Amide (LSA) which is very similar to Lysergic Acid Diethylamide (LSD), and many people do use them as a recreational drug.

It's doubtful in the extreme, though, that there would be enough in your mash to have any perceptible effect. I don't know if the stuff would even survive distillation, but considering how picky the TTB and FDA are about adulterants, I thought it would be worth knowing about. Read about it here.

There is only about 1/2 to 1/4 table spoon per 350# of grain. I just wondered if the strychnine might be killing the yeast cells. Coop

I got a load of organic wheat in and it appears to have morning glory buds and or seeds in it. Will this have any effect on fermentation or starch production in my mash? Coop

Coop,

I believe the proposal from Melkon has some of the numbers you're looking for: http://www.distilling.com/PDF/PROPsmall.pdf

A table on the third page assumes an annual production of 500,000 cases for small US producers (ADI estimate), which would be 0.26% of overall production from July 2006 - July 2007

John

That's it. This is the one I was looking for, thanks to you all. Coop

I have been searching in vain for a chart or statistics somewhere here in the forum which contained numbers of total $ sales nationwide of various spirits which stated amount of taxes paid by major distilleries compared to micro distilleries. Something like .01 percent by micros. It also had something to do with bill 777 for a reduction in taxes on micro distillers. I am lost. Coop

...or just buy what you need from NationwideBarcode.com

you can read about NWB v.s. GS1 HERE

100 barcodes for $175, and no annual fees. good enough for me.

I keep hearing about bar codes and what it cost. Some facts that I have found out. Liquor bar codes in Colorado us a 13 number sequence. I am sure that some one out their can calculate just what the odds are of coming up with the same bar code of another product. I think that there are at least 2000 codes used in a liquor store for different products. Not all but most use them. Colorado has approximately 2000 liquor stores. After 3 years and 7 different bar codes we have never duplicated one. We are in 5 states now and again no duplication. The point is we make our own up with the help of a $10.00 program from Office Depot. I am not sure but unless your state requires that you get a code from a registered origination why waste the money and yearly fees

Boiler size is directly related to amount of steam you require. If you want to run your still and mash kettle at the same time then you need to know what the manufacturers of those recommend. It is always better to have extra. Your equipment will only handle just so much steam safely. Use just what is recommended through your equipment. If you go above the 15# output of a boiler you will fall into another problem with local inanities (state and local inspectors). Coop

You'll notice that Maker's Mark soon to be released White Dog was approved as a Distilled Spirits Specialty, a term us Absinthe distillers are far too familiar with.....

So they obviously thought that Formula approval was the way to go, and either they or the TTB think it isn't whiskey.

BT submitted a formula, too, but the TTB or BT called it an "other whiskey". As per usual, the waters are very muddied.

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When I read requirements I called mine Colorado's Own Corn Whiskey. I put mine on oak but for a short period of time only. I will try to attach a photo of mine. Coop

I’m in discussion since 6 month with the local INH (Ecuador), something like the TTB in the States.

They don’t want me to call my spirit “Corn Whisky” (Whisky de Maiz), neither they allow me to call it “Corn Liquor” (Licor de Maiz).

Last news is that they accept “Grain Spirit” (aguardiente de cereals).

I will accept that for now but want to rectify it with some political power to Corn Whisky.

I would be very thankful if someone can email me a label approval as “Corn whisky” like John posted.

If I have some US or other countries approvals in my hand I could force the INH to add the category.

Thanks for any help.

Joe

You can go to our site www.coloradogolddistillers.com and take a look at our "Corn Whiskey" label which has been approved by the TTB for the last 3 years. Coop TTB ID 09322001000145

I am curious how many and which states are considered franchise states. I know TN an GA are.

Thanks,

Charlie

Not sure what you mean by a franchise state? coop

We are looking for a Distiller/Production Manager whom has: 1) The desire to be a part of a Craft Distillery operation in Alaska. 2) Has experience in procedure, record keeping, and TTB compliance 3) Has the knowhow to provide quality control, brewing, distillation, filtration, and general distillery operations knowledge. 4) Can work with a small team to provide prideful and honorable spirits.

We have the oppurtunity to provide an individual with a unique experience here in Alaska. If you are interested in more information, or would like to submit a resume Please email me at kyle@baredistillery.com Thanks for your consideration.

Alaska, big country, where are you located? Coop

It seems to me that the purpose of the rules laid out in 27 CFR 19 all trace back to "protection of the revenue". (For any one who doesn't yet distill, the revenue is the excise tax). I fail to see how a mobile still, regardless of the setup, could offer any "protection of the revenue". This has to be a dream....

A dream? More like a nightmare,some one trying to figure a way around the DSP permitting. Coop

There is never any point in arguing with people who only want 'evidence' that supports what they already believe.

HERE HERE, Coop

Very good thanks.do spray balls cover every surface?

You should try to visit near by distilleries or maybe micro breweries to view one before trying to make your own. A good CIP system is really worth its weight in gold. Our is built in at the factory and is set up for recycling cleaning solution through a closed loop from the still thought all columns and plates. It uses a 2800 psi 6 stage pump. Coop

Seth,

A 12 pack case of 750 mls at 80 proof is 1.902 PG. At 33 cases, Vendome is saying you are gonna get 62.766 PG from one 500 gallon mash.

500 gallons at 8% = 40 gallons of OH or 80 PG

With perfect efficiency and modest heads and tails cuts of 20%, you are already at that threshold (80 PG * .8 for heads and tails equals 64 PG.).

This doesn't seem likely at all.

FYI: At 120 proof, you can fit about 63.6 PG into a 53 gallon barrel. Of course that changes if you want to put alcohol in at a higher proof for lower production costs or if you want to put it in a lower proof for different extraction, flavor profiles, etc.

EDIT: I should point out that according to my calculations, both Vendome and Bill are saying the say thing you refer to in post #5, but post #1 says something different. Vendome is saying you get 62 PG (about 1 barrel at 120 proof) from a 500 gallon wash and Bill says you get 2 barrels from 1000 gallons of wash. Of course neither mention Chuck's point of evaporation or will's point about efficiency.

Coop,

At 110 gallons at 82 proof, you are getting 90.2 PG. That 90.2 PG comes from 1400# of grain. Did I read that correctly?

I about that when I make vodka and a little less when I make whiskey.....of finished product. That is based off of straight production with no added tails to either the vodka or the whiskey runs.

Are you sure that your mash is 7.5% to 8%? It seems a bit low, but the overall yield on the pounds of grain doesn't seem off to me if I'm calculating the numbers correctly. 1600 gallons @ 7.5% is 120 gallons of OH or 240 PG....getting 90.2 seems like 37.6% efficiency.

I always did Will's math a bit differently. For whatever reason, I think of everything in PG and rarely calculate how many WG I have. I'm just set up that way.

Will's the resident math whiz, so I hope I get an A on this. Will, please check my math.

Yes you are reading is correctly. We use a refractometer on every mash run. It measures brix on left scale and approx alcohol yield on right side. We do use more water than most but this is done to accommodate still size and works with our process for distilling full runs each time. I think we all wish we could get 100% on everything and on every run. But then the real world steps in and wham. Coop

I love Bill Owens but he writes books faster than most people can read them. One time he asked me to look at a budget, trying to figure the full cost of a barrel of whiskey, and he had neglected to include taxes. Of course, you did the right thing which is find another source and now you're trying to resolve the conflict.

If you are planning to age your spirits in new, charred oak barrels assume about 7 percent evaporation/absorption loss for the first year and 4 percent for every year thereafter, although that can vary too depending on your aging conditions.

Ok now my 2 cents worth. For me which is neither right or wrong after 3 years here is what I get. It takes me 1600 gallons of wash at about 7.5% to 8% ABV and the use of about 1400# of grain. By the time I have a finished product I am netting 105 to 110 gallons of 82 proof alcohol after making my cuts and dilutions. We are always tweaking the process and trying different things to up it but this is what I am getting. Good? Coop

Just trying to gauge how you all got started in the business. With my very preliminary math, I am thinking I need to make roughly 2 barrels a week in order to make my business sustainable, as well as collect a small paycheck. From what I'm gathering, the size of the still directly correlates to the amount of work put in to the manufacturing process...the less time spent distilling, the more time available for marketing and distribution.

I was wondering how you all got started and kept your operations running through the lean years.

Lean years, by doing all the work your self and do not except to be getting a pay check for some time as you will be putting money in each month for a few years. Coop

If this goes through, I will be happy to take Porter's $1.50 per bottle that he doesn't want to save in federal tax. I most generously make that offer to everyone else who doesn't support this bill, and I don't care who owns your DSP.

No I want it as I could use the extra 22,000.00 a year. Coop

Porter, I imagine that the reason for the "Teeth" on the edges of our plates? Too spread the vapor?

Bob, this is true. The teeth allow for any discrepancies in the column as liquid seeks its own level. Otherwise your vapors would just go from plate to plate up the column without the contact to the copper in each chamber. Coop

Does anyone know of a supplier or distillery that I could contract with to purchase bulk white dog?

Perhaps a broker?

Also, if I could find a supplier who will bottle for me too, it would be a plus.

Thanks.

We also might be able to help you out. www.coloradogolddistillers.com Coop

Did I just stumble across an article from the Onion?

So the secret to making Vodka in six hours is: start with a bunch of vodka that someone else distilled for you? Ok, so I guess we don't need the extra six hours.

I'm not sure that some of you paid much attention to the article or the description of what they're doing.

They're bottling bulk spirits, folks.

Walks like a duck, sounds like a duck, looks like a duck, folks it is a duck. Mixing some one else's work is all it is. Coop

I completely agree with Todd. It's usually not worth the hassle.

For what it's worth, I've posted the whole chapter on class and type designations here.

We have formulas for just about everything we produce. Easy to get and later on when you submit labels it seams to work better. When they see that a formula has already been approved I think it puts whoever is reviewing documents is in a better state of mind knowing that how we are going to make it has been approved. Coop

Good morning, We have all three of the products in stock, but they are bottled and produced in Colorado. Contact me if you are interested and cannot find these products closer by. Coop

Hey guys, another question - how to move the cleaning solution through the system. Cleaning the pot is a slam dunk, but saturating the head plates and circulating liquid through the condenser and piping is another matter. Thoughts?

If your still does not have a CIP system then you are in for a lot of elbow work. We clean our still EVERY 12 uses. It is a 16 plate still and takes about 1 and 1/2 hours including heat up time and about 2 cups of coffee. Coo[