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nabtastic

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Everything posted by nabtastic

  1. The DSP that is removing a bonded product from a bonded area is responsible for FET (and likely SET). DSP A should be contracted to bottled spirits on behalf of DSP B. DSP B should get a bottling line or establish a "dba". Yes, you can transfer in bond but I believe the only practical scenario would be for export when you transfer finished goods to a bonded warehouse for export... other than that, you should consult a lawyer versed because you're in a dicey area that I doubt many people could offer sound legal advice via a forum. Sorry if that sounded salty - I blame the tequila.
  2. After maceration, rack and filter with a coarse (10, 20, 50 micron depending on solid load), allow the spirit to rest for several days (highly dependent on your recipe). I'd suggest starting at 2 weeks and work your way down bc re-filtering a finished product is a PITA . If you have the ability to cold crash (drop the temperature of the liquid but not necessarily chill filtering which tends to be even lower temp), do so. Rack the liquid and filter through pads (some need to be soaked in citric acid before use). I'm assuming this is a smaller batch so you could try using a buon vino super jet ($300) before graduating to a bigger plate n frame ($3000). Let it rest, do your final proof reduction and filter again. Use an inline (cartridge) filter on your way to bottling. If you aren't filtering to at least 5 micron you'll have issues. There's a difference between nominal and absolute rated filters as well - look out for that. Another option is to frost your bottle and explain that sedimentation exists because your product wasn't born in a lab... unfortunately though, customers are still scared by this - thanks corporate America.
  3. Haha Touche.. I didnt even notice the first link. Thanks,
  4. Dave, who are you bonded through? We've been letting Tiger handle it w a $500 bond and we always have added fees..but we currently only import drinking glasses, not bottles.
  5. Yes there are several required info on the case. You should have a UPC for the case that is separate from the individual bottle, bottle size and qty, proof, etc. i think it's listed in the CFR under "packaging" but I'd bet there are several threads on here with specific info needed... basically, if it's required on your label, put it on the case (rule of thumb, not rule of law) If you buy your bottles pre-cased, inquire with your supplier to see what their costs are for custom bottles. If you purchase bulk you options are open for case suppliers (they're everywhere)
  6. clearwater - how's your lawyer status? I can't imagine the LucasFilm/Disney folks letting this slide commercially... but if you pull it off I'll buy a case of finished goods from you!!
  7. pavisa - did I understand you that you provide a custom bottle for 10K with a MOQ of 5000? we pay between $3-4 depending on bottle size and this includes shipping - but we're on an island so mainland is a lot cheaper. Back in KY we had off-the-shelf bottles that were $1.50 including shipping but they were warehoused a few hours drive away from us, not a few weeks on a boat. FinishedRye - it'll kill your cash flow but pay attention to pricing tiers. As for international orders, remember that you'll need a customs bond, import duties, etc that can significantly add to the cost of your bottles (at least in our dealings with China)
  8. I'm requesting a quote for a cases (our bottles are bulk packed from the factory) and the rep asked if we wanted RSC (regular slotted containers) or AFM (all folds meet). I think the standard is RSC but this is a question I've literally never came across before. Any thoughts? For the record, the quote is coming from the bottle supplier (Saver) so they are fully aware of bottle dimensions and durability. cheers
  9. Do you have video of the square bottle labeling? Can we send some of our bottles and labels to see how your machine works with them?
  10. We use TCW 4 bottle filler with an inline filter
  11. Silk - you have an option for scales in the $500 range? We have Arlyn scales and they are not very accurate despite the $2k paid for them.
  12. It's highly likely that your labels will be damaged in some manner so you must completely remove and replace. I do not know of any labels, aside from decorated glass, that will survive customers, in bound/outbound shipping, and repacking. Also, many of us produce more than one spirit type/class. Your label is connected to your formula. It's probably better to send the bottles to recycling and start fresh.
  13. ^ who would've thought the peeps already smoking and drinking would still do it when legal There's actually been some "joint" ventures with marijuana infused alcohol already. I suspect that will be a big play ground for whoever tackles it properly.
  14. Not necessarily rookie, just preference. Bourbon gets boiled before adding niaked barley/enzymes to burst starch grains. Your water should definitely be filtered - but especially if it isn't coming from a municipal supply (since you're in the capital I assume this is "tap water"?) High concentrations of minerals will most likely have a negative effect on fermentation/viviability (rates vary depending on minerals). Since you've had better ferments, I'm guessing the biggest impact will be on fermentation temperatures. My opinion (humbly) is to run the wash into multiple small batches and try a variety of yeast simultaneously to see which is best suited for your environment. This will also give a better indication if it's a biological or wort composition issue(s). Ps you can try an iodine starch test to see if there are large amounts of starch remaining but will not indicate if its non-fermentable dextrines... PSS... You like an extra hand down there? I think I've got a passport laying around here somewhere
  15. I don't understand the need to boil the mash when you're making a malted mash. If you have a stuck ferment it is better to rack and repitch than trying to agitate it. However, I'd probably run the wash and start over to limit spoilage and see if the problem is repeatable. Ec1118 can survive really low pH (3-4) but it will ferment very slowly (regardless of yeast strain). Yes your ferm is too cool - try upper 60's to start and don't cool if you can't keep the ferment over 65F. My question for you: have you had successful fermentations before with another type of yeast? The issue may not be the yeast but available sugars, pH, or excessive/deficient minerals (from your water).
  16. If that needed to be true, Jefferson's wouldn't have an "Ocean Aged" whiskey.
  17. Rocky Mountain imports them and ships from VA so it shouldn't be too hard.
  18. I use Rocky Mountain Barrel Company for most of our used barrels. I've been pretty pleased with them so far. Incidentally, we've got ~30 (15) gallon barrels used for agricole rum if you're interested. We are moving into larger barrels. Wouldn't be a long term solution for you though. Cheers NAB
  19. touche i missed that whiskeytango included brix. should still be able to shave a few days off though... like half of them.
  20. What's your SG at 14 days? Try buffering your pH w calcium carbonate. H+ exchange is required to pull the sugars into the yeast cell, low pH will hinder that exchange in addition to stressing the yeast. In an untreated ferment we will have completely (or nearly) ferment after 3-5 days (at ~83F) depending on strain and pitch rate. The steady pH means you probably dont have an infection to worry about rn so thats good. How are you rehydrating the EC? What temp, water source and treatment, water source n treatment for the juice?
  21. To recap, you start a ferment at 14 brix from sugarcane syrup (steens? I buy their canned stuff for home lol) pitch yeast at 80F after rehydrating in ______ water, add ____ amount of Fermaid (O or K) to the wash after the yeast has blended in 7 days later... 0.998 SG at 3.6-3.8pH?
  22. what's your pH throughout your ferm?
  23. Haha touche. There's actually not a lot of it since HC&S closed down. I think we're now one of the biggest sugarcane farms in Hawaii at 20~ acres! Syrup and molasses (IMHO) should be treated more-or-less the same in this regards. Both have been extensively heat treated and stored in exceptionally high osmotic conditions. Few organisms *should* pose much of a threat as long as your ferm requirements are met. It may or may not be handy to test for FAN content (probably less of an issue for y'all since the syrup will contain more consistent field and harvest conditions)
  24. Or are you starting from syrup?
  25. Oh, so we aren't talking about using fresh juice from the mill? But standard shelf-stable crystallized sugar? I thought this was about "agricole" not "industrial".
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