Michaelangelo

I think we all need to agree that there are differences in the metrics employed as to what constitutes Vodka. Valerii, you should just concentrate on making the best product by your country's standards. When it is time to export submit your samples to TTB and let them tell you what you need to do. Until then, you are really just guessing.

Wow stevea, brutally honest but spot on. Investors are looking for multiples of return on their investment, not just a few extra dollars better than what they can get from a savings account. They get in to the investment with an entry strategy, and have already formulated their exit strategy before they hand you the check. In and out in 3 to 5 years.

So people can book their tours online? Call the folks at Old Pogue they have a nice one on their site.

Chlorine and chloramines will kill your fermentation, also check your iron level. We decided to use the RO water for everything just to be safe.

There was a program that I tried a while back called Dynamics from Microsoft. It was a hosted product meaning that you have to have an Internet connection to use it. Fairly inexpensive at $35.00 per month per user.

The biggest changes I see include the ability to come out of the shadows when looking for investors. Instead of quietly networking, you will be able to use the equivalent of a megaphone to broadcast your investment opportunity to the world by advertising. Theoretically you will reach more investors this way.

Neil is a star in his own right

Bluestar,

Does Illinois or Michigan allow for tastings and direct sales to consumers from an off-site (away from the actual production) storefront? I just saw Galena Cellars and they have several retail locations where they do tastings and sales of bottles of wine direct to the consumer.

Ok, I'm confused and seek wisdom.

Where specifically does it say that I cannot have my manufacturing in one space and my tasting room and retail sales in another space across town? I am asking because I have seen this same set-up in two other distilleries and several wineries. I was under the impression that sales of bottles was only permitted in the same building where the product is made.

Can anyone shed some light on this?

We find for single lift on occasion, and double lift when very full, you are best using SS olive oil fustis. We prefer the NSF rated kind, that have no seams, since the seams can trap flavors or cleaning fluid. We use the Sansone Europa model in 50L (about 13 gal) size, which is about 90 lbs when full with new make. For 6g, we use glass carboys.

Bluestar, where did you buy these Sansone Europa's? I have not been able to track down a dealer.

I have had some experience in organizations where the growth of the industry has had similar outcomes. At some point we reach a divergence of thought and function where the needs of the revenue producing members must be met. It seems we are at that point. At the recent ADI Conference in Denver one of my partners said "what this industry needs is a professional management company to put some structure in place, and address legislation". This will be necessary to make sure that we have a voice that will actually be heard.

I think that there is a place for both ACDA and ADI, but it should have been looked at as a metamorphosis, not competition. I agree with Steven that they each have a place and should do what they do best, or are capable of. In my opinion ADI should become the Educational Foundation of ACDA and ACDA should concentrate on how we will all stay in business. Through lobbying efforts and by providing a unified front in Washington and at the State level we will be taken seriously rather than be looked upon like a small group of "moonshiners". This is no longer a small group, and the Craft Distillers in this country are stimulating local economies and generating real revenues and paying real taxes.

Don't discount the value of your IP (intellectual properties) in all of this. Your multiple goes up if you can demonstrate that your "Brand" has legs.

We have done a good job with the fire inspector, but I like the escape clause for the unforeseen.

We are negotiating with a building owner for a new space, and I have been asked to have our attorney research liability issues that are unique to distilleries. We don't need numbers, only the relevant provisions that would be transferrable to the lease.

Assuming that this has been covered in other members negotiations previously, does anyone have any "must have" provisions that they could share? Or a sample of a "standard" lease for a distillery (like one would really exist, ha ha ha)?

I have a restaurant moving in next door. There is a brick wall separating the spaces, and both units are sprinklered. Should I be concerned about their emissions, venting from their exhaust hoods, flames on their ranges, etc.....?

I have a restaurant moving in next door. There is a brick wall separating the spaces, and both units are sprinklered. Should I be concerned about their emissions, venting from their exhaust hoods, flames on their ranges, etc.....?

So I just got the new municipal water report. What are the acceptable levels of chlorine and iron so as not to inhibit fermentation?

The report lists a range of chlorine levels detected between 0.28 -0.77 with an MRDLG = 4

Iron was listed as .07 with an MCLG of N/A and MCL at 1.0

Not a chemist, but learning fast. Any input would be appreciated.

So coop you are 3.3:1 in ratio, in what size of a mash tank? I don't think that the ratio will change, per the original question, but it all needs to fit in whatever size vessel you are using to mash in.

Classic Chicken and Egg dilema. You can't file for your DSP without having the still (or serial number) and a lease on a building and be ready to run. At this point you have more than likely filed your LLC or Corporation with the state and begun the waiting game which should protect you in most states.

No single answer. But I can tell you we have been running with 100-120 lbs per 50-60 gallons of water.

Bluestar, what size is your mash tank?

At the conference Briess put on a seminar that advocated a ratio of 4:1 as optimum for yeild. I'm curious if anyone else is close to this for a grain-in distallation?

Genuine personal relationships are the keys to the candy store when it comes to sales. Not just in the beverage business, but in all businesses. The first thing that comes out of your mouth should not be "buy my product", you need to get to know your customer first. Find out what they look for in a product, understand their pain, paint the picture of how you are different, can solve their problems or provide something value added. Now you can start your sales pitch and get their agreement.

Be "likeable", people buy from people they like and have a personal connection with. I could use FedEx for some of my shipments, but my UPS Driver stops in every day whether I receive or ship a package, and even if I don't. I know his wife's name, he knows my dogs, and he always has a new joke for me. I look forward to seeing him because we have a connection. Make connections with your sales prospects.

This is a great topic, and something that we all should know. I would advocate for a seminar at next year's conference on Basic Selling Skills that would be taught by an actual sales trainer. I think that this would be well attended since many of the folks that I met in Denver have never sold anything in their lives. Unless you have a huge budget for salaries you can't afford to hire a multitude of sales staff so it's up to you to be the top sales performer in your company.

Thanks John, If no one else has said it, the session you guys put on was the most informative of everything that we all heard. Well worth the price of admission. Following your Best Practices will help us all.

Anybody know where we meet for the Monday Early Bird classes at the conference in Denver?

Ah hahaha....square...I get it!

Dennis,

You're saying ..... "250-350 Micron (flour)".

How does this compare to a typical hammer mill?