kkbodine

They probably won't have NPT but BPT which is adaptable but sometimes hard to find. Tri-clamp is of course the way to go. You may have to have the appropriate parts/work done here or send parts to them.

At the time we received our licenses, 2006, we created and were permitted contiguous space that houses a winery and a DSP. The winery application is almost exactly the same as the DSP at the federal level. Of course each state has their own ideas too. I'm not sure I have much to add... we had no issues getting the permits to be both things. For me it is very handy to produce wine in the winery, send some to the DSP, then send some brandy back for vermouth or "port" production.

Vermouth is a wine product; wine, plus brandy, plus spices. Specifically: "Herb flavored fortified (containing added brandy or alcohol) grape wine containing not less than 15% alcohol by volume". I produce and bottle a dry white vermouth to go with our gin. It is often useful to be a winery too.

Hi. You are welcome to visit us at Sweetgrass in Union. We also have a tasting room in Portland.

Cheers,

Keith

They appear to still have some impellers for now.

Keith

I don't understand how you will achieve "a Strong product story & authenticity" by contracting with a distillery to produce your product that was formulated by someone you hired; at least not something that is true.

We have used the same brass "Super Klean" for almost ten years. Worth $100 for something you will use multiple times daily? Get a really good hose too. Poor quality tools are frustrating and not worth the time/money wasted.

Anyone have this issue and willing to part with it cheaply?

Thanks,

Keith

I politely asked to be removed from his email list and he insults me... class act. His emails are so poorly worded I would not buy anything from him. I'm guessing he is trying to cash in on the reported barrel shortage.

For spirits in Maine, distributors act as sales agents/representatives for producers (mostly large out of state ones). Pine State handles distribution. You are not required to have a private distributor to market to retailers or deal with BABLO/Pine State. All on premise buyers (bars/restaurants) buy from retailers. Some retailers act like distributors and deliver spirits to these accounts. Pine State delivers to retailers. There is no Maine state tax on the production side; everything is taxed on the retail end. Federal taxes, of course, are still due on what is removed from bond; i.e. sent from your distillery to Pine State.

Cheers,

Keith

Yes you need both. Send in at the same time.

Actually it can even be in the same structure... ours and many others are.

I posted about this several years ago. The guy at that time claimed to be a fan and loved the look of our t-shirts...though at the time we did not have t-shirts! I think he just wants freebies... maybe he sells them.

7. Portuguese still makers... But as was stated above it really depends on what you want to produce and in what style.

Email me, I may be able to walk you through it. keith@sweetgrasswinery.com

Depends on what the unfiltered "stuff" is, I guess.

You take the "stuff" in cloudy wine and that is tartaric acid crystals, the sediment that can make some people sick.

Off topic but I have never heard of people being sickened by tartaric acid crystals. Tartaric acid is a main acid in grapes.

MS in winemaking (with a little distillery training too) from UC Davis. Worked 10 years as a winemaker, then worked for two winery/distillery combos. Started our own 8 years ago.

Upon withdrawal from bond. So, generally, once bottled and removed from the DSP. Or removed in bulk. The actual payment won't be due until it is time to file your tax return. Often quarterly but possibly more often depending on your size/bond limits/...

Wines and spirits are not a food safety issue microbiologically so there is no good reason to apply the same rules as other bottling operations. Utter waste of enforcement effort... should be left at the bottom of the pile. The issue with wood in a winery or distillery has always amused and confused me... we often ferment and store in oak; which is ... wood. So are we expected to have perfectly washable surfaces everywhere surrounding a stack of wooden barrels? Our local Ag. inspector came once when we opened, mentioned and then ignored my lovely wooden beams, asked about my experience, signed the form, and left. Far too many people being poisoned on a daily basis by restaurants.

JohninWV I feel your pain on the extra $500 food license... we are lucky here and only have to pay another $50 or so.

Cheers,

Keith

This makes a duplicate of the form so you don't have to fill in every bit the next time you file the same form.

Maine allows tastings and sales at the distillery and at up to two off-site distillery run retail locations.

I once came across a small stainless tank that had been used for perfume... nothing seemed to remove the smell; which did seem strange but there you go.

Just curious, have you tried these other woods already?

Question for Mike at CJVodka - who is TCW - I'm budgeting for a 4 spout filler and was looking at Enolmaster. If there are others out there I'm interested in finding these companies. I have looked at Expressfil and they're close to $3000 . If this company TCW has a system for $1800, I'd like to check it out. Any help would be appreciated.

Dick

http://www.tcw-web.com/

Cheers,

Keith

Just ran across this one today. Bartenders are actually fermenting and bottling now as well.

http://www.tastingta...ermentation.htm

This might taste good but is obviously crossing a legal line that both the state and federal governments won't like. He is selling untaxed alcohol (at least the part he ferments).

Keith