jackb1050

Iron Heart Canning has done mobile canning for us for a few years. Excellent!

We have used Whiskey Systems since they started and the same time we started over 5 years ago. Great system, great company. The owner Donald Snyder grew up in the industry working at Buffalo Trace. He has a genuine passion for what we do and takes a personal interest in his clients. Our success is his success. 

It this still available ? 

Where is it located?

still available?

Location?

will it do flask bottles?

please call me

203-592-7793

Jack

still available?

still available ?

We have used Whiskey Systems for 4 years. works great. always adding features from customer feedback. great resource for industry and TTB advise.

8 hours ago, Skaalvenn said:

Hoover food grade stainless IBCs. You can purchase or lease them. Leasing is a very economical way to start.

Hoover also offers a portion of the rental to be applied to a buyout,if you rent the tanks for a least 1 year. worked out well for us. 

Thanks for that.

So 4.79 brix indicates some sugar left. maybe not a complete fermentation or some unfermentable sugars.?

Hi, Below is a pic from our Rudolph Analyzer w/refractometer  . It gives results for Brix corr. for alcohol (4.79) and Deg Brix (1.39) . Not sure of the difference between them and which one 

is the best measure of complete fermentation. The Deg Brix relates proportionally to the SG on the conversion charts. I assume that is the most relevant? The sample is a fermented mash 70% Corn, 25% Rye , 5% Barley

Any additional insight would be appreciated, Thanks 

what  is the foot print? w,d,h 

Square works good for us, links pretty seamusly with quickbooks.

"Straight Whiskey" is sufficient  as a class and type

1 hour ago, MGL said:

NO! READ THE DANG REGS!!!!

https://www.ttb.gov/spirits/bam/chapter8.pdf

Whisky - "A specific statement of age is REQUIRED if the whiskey is aged less than 4 years"

Note the BOLD AND CAPITALIZED word. The TTB has it that way in the chapter.  Why? Because whiskey MUST BE AGED.

 

yes I know, I quoted the regs above , follow the thread, just commenting on PeteB post that BAM is not consistent with the regs on 4-2 "whiskey". BAM is just a guide. 

always rely on the regs not BAM

Ha!

and no mention of an oak container for "Whiskey" 

I agree a little inconsistent but here it is in the BAM chart

that's straight from 5.22 standards of identity not BAM 

(b) Class 2; whisky. “Whisky” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whisky, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

no that was a response to Gorgeous not Indy 

4 hours ago, indyspirits said:

I have no idea what you're referring to.  I never said the word "stick", only exploiting the notion of an oak container (as per the regs) rather than a barrel. Simmer down there killer.

 

you mentioned putting a stave in your blending barrel , sorry I used poetic licence and called it a stick. 

I took my time to give you my best advice, maybe it is worth what you paid for it, but you asked. Maybe it is worth something . I have been in the bis for only 3 years  We have 12 products placed in over 1,000 points of sales. We have put up over 700 barrels of various whiskeys. 

I don't know much but if you are gonna be in this bis you better grow thicker skin and find a sense of humor. 

oh and I offered you some free barrels to help you get started at no charge. probably $500 out of my pocket, which I would have gladly done to help someone just getting started.

nice reply from you.

good luck yer gonna need it

"Whiskey" can be any oak container......, "Bourbon Whiskey" new oak

call me 203-592-7793

Jack

Indy, All of us have scrutinized the regs, 1st to make sure we are in compliance and 2nd to find unique ways to make craft spirits while staying in compliance. The creative "spirit" in our industry is what makes us unique and interesting to our consumers. So good for you to look at things differently. But has been inferred by others, you are beating a dead horse with nowhere to go with this barrel vs stick thing. You have a lot better things to spend your energy on at this point. Get a few barrels and move on. damm I'll send you a few barrels n/c. Your customers are gonna want to know how you make your whiskey. They will probably like hearing that you rested it in a barrel for for  added complexity than you blessed it with a charred stick.