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In most towns around here big enough to have their own codes they don't allow open flame steam boiler systems for anything on a new install in what they term as a 'semi-hazardous' environment. Personally, the actual distilling operation needs to take place in a walled off area away from any alch. storage area or heating systems. And never run without someone attending the operation. The 1 person operation who does distilling while working the filling machine in another room shouldn't be allowed without electronic monitoring of the still and distilliing area. Not practical, but if that's what it takes to keep in business, so be it. Side note--Due to several Amish horse/buggy accidents with vehicles in the area a local carriage ride company, used for weddings and events, went out of business. The insurance tripled and they simply couldn't pass that much cost along. It would have been cheaper to use an electric golf cart setup pulling the buggy as the insurance would have rated on the golf cart. So the horse was the dangerous part of the setup, not the fools on the road, according to ins. comp.....go figure.

That'ts interesting the 2xxx numbers in missouri list have nothing to do with distilling. .'T'S Redneck Steakhouse for example. Still needs to be a difference in licensing cllass though, but that's a different thread. R

Appreciate the link. Being a gov site you have to distinguish who's actually a distiller though on their list. But it told me what I needed. It would be nice if they had a list of who's actually producing a distilled product which they pay taxes on, and not those remixing, etc. There needs to be a distinction in licenses. I would guess those with a 2xxxx in their listing are only mixers, since they don't show up on our local radar as even owning a still. Again, thanks. Robert

Looking for a listing of operating distilleries by state. Not interested in those who don't sell to public or distribution, just the ones putting product in the bottle themselves. Does the TTB keep those records online? Thanks, Robert

You really wouldn't believe how much goes into the right carbon for the right product. Carbon choices are widely varied with type of carbon strata (coconut shell, rock, etc) and the fracture size. So the final output screen size depends on what filter media you use. As for a good carbon holder, we use 4in copper and stainless pipes and let gravity do it's thing. Although for large quantity at once it might be a bit slow for you.

Since there isn't any specifics on how rum has to be aged, you're sort of wide open. So...........cherry wood blocks adds a nice touch to the used oak barrels. Also try some pecan slabs, real nice secondary flavor. Light toast on the exotics though, not charred.

There's a bar/distillery in Denver area who was using a very large pyrex column so patrons at the bar could watch the process. Not sure if it's still in operation though. Main reason I can see for not using pyrex is if you're doing anything besides vodka or gin. Gotta have that copper in there for brandy and whickey.

Ok......

Regarding using still as primary fermenter- ".... mash cook in there still (assuming grain-in), any big downsides beyond the obvious of tying up your still to do this?" Assuming you are talking about mash cooking AND fermenting in the still, just the idea of cooking the spent yeast fallout and the yeast slurry is enough to kill that idea. You don't want the flavors that stuff puts off. Syphon some off and heat it in a pan on the stove for a try.

That catalyzer is indeed cool. However, I think he'd have the same problem as using packing since it's a stripping still. Your idea of copper foil is along the lines I've seen before. But using the copper plate would make it scrubbable, remove and replace wouldn't be a problem as it would with foil. The other is placing simple flat copper plates in the path, with the flow not across it, to provide the surface area. Easily cleaned and not expensive to build yourself. For that matter, rolling a large cone of plate copper would be rather easy too. We use a program that plots out the pattern for cutting your own cones; give it the input diameter, output diameter, overlap, and length of the cone. Lay the pattern over the copper and cut away, then hand roll it. Or a local metal shop would be able to roll it for you. Keep a spare and switch them out for cleaning purposes. Just looked at the pics on your site.........I'd sleeve the colum with thin copper plate inside, maybe 2 sets of round tubes, stacked, with a crossbar in each one you could hook onto for removal. Less length, easier to handle, and make them yourself. Thought you were trying to line a tapered lyne arm, that's why the cone rolling idea.

Thought about someone like Sam Adam's but really looked for the new AnBusch owner to do it first.

I have several IT clients with that problem because of their hosting service. It's due to how the person hosting the site has their DNS forwarding entries listed. And it does cause problems as you can see when you don't put in the www. Not to many people put that in these days so it looks like the site is down to many who try and visit. I wouldn't put a nickel into advertising on a domain that's run like that, and it is fixable.

Amusing..........Be aware that the show was a setup 'documentary'. Postings on the web have law enforcement beeing more than a little upset that it portrays they allowed folks to be filmed and traffic in moonshine without hunting them down, especially the harley rider with a trailer load transporting across 6 states. We all laughed a lot about that one. If you want something real for your library track down the original uncut version of Popcorn's movie. I finally found it online from someone who converted the original VHS to digital. The tv documentary version was an hour, with commercials, etc. The original unedited version for sale by Popcorn himself is an hour and 45min long, no commercials and lots of 'spicey' words from the man himself.

No pics attached from what I see............

Carefully read and re-read again. Although a snob,he has some very valid points. Many micros are simply trying to be everything to everyone and their products suffer. While I don't think anyone out there is trying to compete with 18 year old scotch, I do think there's some really good products aged over short terms, but they are usually one of only a couple of products offered by the distiller. I'll have to agree with there being things coming from micros that don't even stand up to Fighting Cock, but folks keep buying them for the novelty. Some of the harshest products in the micro lines are the most touted and highest priced. Personally, if it isn't smooth enough to drink neat I won't buy it. Same goes for my products. Some of the most enjoyable have been cask strength scotches at 120+, And some of the 'hottest', kill your taste bud stuff has been from micros who cut to 80. So...........maybe some of the micro distillers should maybe read a little closer and look more at making a 'perfect' product, do local tastings, put out a bottle at the barbeque alongside a known good product and see how their's is received. No labels, just put some products in some plain wine bottles (after they've been bond bottled of course) and watch from a distance to see how your's fairs. You might be surprised at the faces some folks make over your product, both good or bad.

Venturing into grey area here, but I don't believe the 'painted line' for bonded/unbonded space will not fly. Bonded has to be a controlled area. In your case the entire space will need to be bonded, or a secure wall constructed to partition a bonded space off. Again......a little grey but I think the TTB will require a hard partition. As for your locking problem, build a small room in a corner with 2 interior walls and a door, using the 2 exterior walls, and put a padlock on it with the unbonded bulk product in the small room. Unless you simply want a single open room, this is an easy fix and should still allow a padlock without any fire reg problems. Find out how large a room you have a padlock entrance on. There are many industrial rooms that don't allow exit from within, but most areas only allow a certain size. I'm through....nothing further.................

These are the key points. (2) Indoor tanks used to store spirits, or the door from which access may be gained from the outside to the rooms or buildings in which such tanks are housed; and (3) Any doors from which access may be gained from the outside to rooms or buildings containing spirits stored in portable bulk containers. Put up a wall with a lockable door for the 'padlock' to satisfy the untaxed storage requirements. They don't care what you do with the stuff once the tax is paid. 'Ralph' is correct.

Did the bottle purchaser get something in writing that gives you recourse if the coating wouldn't stand up to the specs you required when placing the order? At least you would have a way out for the problem and could move on to another supplier without any monetary loss.

As I remember, there are those on here who are simply passing the spirit through the barrel for a few hours, satisfying the 'whiskey' requirement. Not be labeled as White Whiskey' since there aren't any allowances for that label in the regs, however, since it satisfies the whiskey regs it does allow for a 'Whiskey' label once they pass it through the barrel. QUESTION--What are you trying to sell, spirits or whiskey?

I didn't know if maybe the author knew something the rest of us didn't.

And I quote an article in recent ADI eNewsletter by Kim Lisagor...... "Unless you live in a few enlightened states, it's illegal to make even small amounts of moonshine in the comfort of your own kitchen" Can we have a list of those 'enlightened' states here in the USA where folks can make their own legally?

Yes, it's 'beer' or 'wine' before it's whickey or brandy. But it all depends on what stage you're selling at whether you're a 'brewery' or a 'distillery'. This topic came up at a distillery couple of years back up in Michigan or Minn., can't remember exactly which state. The TTB inspector forced the distillery to get a winery license even though all the wine went to brandy. The owner didn't want to rock the boat but later questioned the TTB agent ruling; TTB found the agent wrong. If the owner had questioned the decision up front it would have saved several thousands of dollars according to the article. i don't have the link to the story, but I'm sure someone else here does.

I 'believe' your key distinction here is in 'word meanings'. "Product of Oregon" implies Oregon is a seperate entity from the US, and therefore Oregon is the producer. "Made in Oregon", "Produced in Oregon", simply denotes where the product was made. Regular food labels have same type of distinctions.

That's what I've understood also from TTB reps. And Paul's statement... > However, "white dog" (or white or white whatever) may not appear in close proximity with the class and type disignation "whiskey." Furthermore, and I quote, "the product is not allowed to be classified as a 'whiskey' if the product is unaged UNLESS it is a corn whisky" As Paul's is a direct quote from TTB regarding UNAGED whiskey, so it doesn't apply to the 'in the top-out the bottom' aging method. There's no standard for minimum 'aging' by the TTB for the broad term whiskey. Folks on this forum have beat that one to pieces.

Great!!!!!!! Worst part about this whole forum is seeing unique things like this and never being able to try them. Missouri doesn't get much.........