Michaelangelo

Phil,

Talk to your distributor first, in many cases they break down the cases into whatever their customer wants, so you shouldn't have to buy new cartons, you can just get by with putting a label on the cases you have. If you really feel strongly about buying cartons call Tom Lenkart at Champion Container 708-989-9008.

Spoke to a few distributors out of state and getting some surprising responses. 60 day terms? really, in our home state we are Net 30 and very happy with our partner. Is this normal for sales outside of your home state?

Unless it is a corn whiskey which does not require barreling or an age statement.

We had an issue with the Fire Marshall only allowing electric. He didn't want the propane in the building where we already had a flammable. You might want to check with your local officials before buying something. I'm just say'in.

Old thread, but we are just getting into Gin....Coming off the still at 180 I'm not really smelling a heavy juniper aroma. When I dilute it though the aroma begins to emerge, why is that?

Edwin, PM me if you would

Yes please, love to see a picture.

Steven, How are you passivating after every run, and in your opinion is this necessary?

How about a co-op where the cooperage is owned by many distilleries and if we make more than we need,we sell themon the open market?

Red Star was acquired by Fermentis, who was then acquired by Lesaffre.

If you are using this product, where did you get it? I need a reliable source of supply.

Or not using barrels at all. "and if stored in oak containers..." Putting it in the barrel implies aging, but corn whiskey does not require it.

I believe that their web site posts the most recent processing times (as of July 135 days).

Where are you located?

We bought US FIP on Dave Rigo's suggestion and use it for mash. For high alcohol we purchased a Yamada double diaphragm pump, and a compressor to run it.

Wells Fargo seems to be a big player in the brewing, Distilling, and winemaking space. I attended a program that featured Ninkasi Brewing out of Eugene Oregon that basically said WF was the only bank willing to talk to them and work through the numbers. You might want to contact them.

We tried this and failed. The local historic preservation committee wouldn't let us have signage, dock doors, or a cooling condenser in the alley. The local fire Marshall told us we needed to add doors for emergencies, but again, the historic preservation committee said no changes were allowed in the zone. That's why many of the shops are still standing empty.

In the end we chose a location in an industrial park that let us do whatever we needed.

I would agree that $500 seems reasonable, but you still need to have a "local" copy of it on your machine and be able to print. If for some reason you cannot connect to the internet when TTB wants to review your records you would be screwed. Back up to the cloud is a nice feature,

Edwin,

I assume all electric? What kind of power does the 1500 liter require?

Any photos?

Talk to the Economic Development person in each town you will consider. In our case they found buildings for us that met the local codes for what we were planning. It's a resource that is there to help you and will save you a lot of time.

Several have told me to do both with the addition of using refrigerated or even frozen stillage to knock down the temperature when transferring from mash tank to the fermenters. Controls ph and gets you to pitching temperatures faster. I haven't tried the frozen route but it sounded interesting.

Darn iPad, my apologies!

Panos ape, which one did you purchase.

We use an iPad with the square stand for tasting room sales. Very easy to run reports from and can easily import into Quickbooks.

How well does it handle cash (real paper money) transactions?