sonnyk

Hello dhdunbar, In reading this old thread, for beer received from a brewery, I assume that I would record the receipt of beer in the Production Report, Part VI, Other Materials and add in a line for Beer and just record the gallons received. From the Brewery I would have a receipt for the beer paid for (zero $ in this case). While still in the totes received, waiting for distillation, I would label as beer with wine gallons and proof gallons. Once distilled I would report it in the appropriate category on the Production Report, Part I. Does that all sound correct? BTW, your responses on the Forum are truly appreciated.

Give me a call. I have all these answers and few other comments for you. 571-292-1115. Ask for John.

Are you just having problems pumping the fermented mash to the still after fermentation? If so, what type of pump are you using? We run very heavy mashes (1400 lbs of grain in 550 gallon fermenters and we had problems at first when we were using an electric centrifugal pump. We switched to Air Operated Diaphragm pumps and they move the mash with no problem. If you have an air compressor you might want to look at that as a transfer solution.

Hello Charlie, Did you ever get an answer from your state on your tax question? I'm in VA and have the same question. Thanks

For the specific reasons noted by others about COLA rejections for using any terminology with "aged" for Gin we went with "Barrel Finished" right on the front label and it was approved in a three week period.

We use four (4) 1400 lb grain ferments (wheat, rye and malted barley), strip each and then one finishing run using the four stripping runs. So total grain is 5600 lbs, divided by 56 lbs/bushel = 100 bushels. Yield for last two finishing runs have been 347.3 PG and 346.5 PG, averaging 346.9 PG. Divided by 100 bushels = 3.47 PG/56 lbs. We are working hard to get full attenuation during our ferments.

We have 550 Gallon Metalcraft fermenters with cooling jackets on two sides adjacent to each other (really one big jacket). I had them also install a SS bushing for our RTD (about halfway up one side of the tank) which feeds back to our Chilled Water control system. Solenoid valves control the flow of cooling water to the jacket. Even without agitation during fermenting the cooling jacket surface area is sufficient to keep the ferment at the set temperature.

Can you please PM me pictures of the column and who is the OEM?

We use a De-Cant Hopper which is self dumping. I think the company is IDS. It works great. PM me for details.

Hello MTNMAN22, You might have gotten the Mori filler from TCW. They also offer a rinser/sparger and a closed loop filter system which also you to rinse the bottle with your proofed product. We use our proofed product in the rinser tank that then rinses two bottles at once and then the system blow Argon gas into the bottle for an adjustable amount of time. This ensures that your proof is not effected by water rinsining and you don't have to figure out how to keep 500 - 1000 bottles upside down over night. We rinse/sparge then immediately hand to the filler where bottles are continually being filled by another person, capped by another, then down the table to the labeler. We filled 40 cases yesterday with 2 - 3 people. Labeling is being done today. Good luck.

Hope everyone is well. KO Distilling is a new craft distillery located at 10381 Central Park Drive, Suite 105, Manassas, VA 20110. The distillery will open to the public in mid-September, 2015. In addition to being a 12,000 sf manufacturing facility that produces and stores distilled spirits such as bourbon, white whiskey, gin, vodka and rum, KO Distilling is a destination for travel/tourism. KO has a 2,700 sq ft visitors center which will be used for guided tours, tastings, product and merchandise sales, and special events. We have an immediate opening for a Customer Service Director. A position description is attached. In our opinion, this job certainly addresses hospitality management issues, but it's more than just that. It's about ensuring that customers have the best possible experience. If you know of anyone who would be interested in this position, he/she should send a resume to bill@kodistilling.com. Thx and take care. DrinKO KO, HR PD, Customer Experience Director, Reg FT (Exempt), 8-20-2015.pdf

Hello John, I was looking at the filters and housings from Shelco, which filter cartridge type are you using and also have you had any experience in using Pressure Leaf Filters? Thanks, John O. KO Distilling

Thanks Dan, Thanks sounds like what I was looking for. Take care, John O.

At KO Distilling we recently put our closed chilled water system into operation. The chilled water side of the system consists of a 1500 gallon water tank, two pumps (one as standby) and a number of flow and temperatures sensors. This chilled water tank is circulated through a heat exchanger which is serviced by our outdoor chiller. The Chilled Water System provides cooling water to our Mash Tank, four Fermenters and the Still Condenser. My question deals with the type of water treatment that can be used on the Chilled Water (1500 gallon tank) to keep the water OK but not cause any harm to the copper of the condenser or the Stainless Steel jackets. I'm looking for something that will keep the tank from becoming a breeding ground for biologicals. Thanks for any help, John O

Hello all, We will be opening up our Distillery (KO Distilling) this May with a Tasting Room, Tours, Merchandise, and direct sales of our distilled products to our visitors, along with sales to VA ABC to get some of our products on their shelves. We are currently using Quick Books for our Accounting SW and I just started reviewing QB POS and other POS systems such as Square and IPad based systems (both HW and SW) to try to determine a good fit for the company (to include Inventory Management and integration with our Accounting System). I would appreciate any insight you can provide into the pros and cons of the POS Systems you are using. Thanks, John O.

We, KO Distilling in Manassas, VA, just received our DSP Permit on Friday. DSP-VA-20018 It took 67 days with no questions asked by TTB. We did use McCoy Consultants and I feel Lang's assistance really streamlined the process. Next week we'll submit to VA ABC for our State Distillery License and VA ABC Store approval. We hope to have everything in place and operating by the end of the year. John O.

We have signed a lease for space in Manassas, VA and have already received our Still and Mash Tank. We are preparing our building design to accommodate our Tasting and Retail Area, Offices, Bottling and Labeling, Distilling and Barrel Storage (room for close to 600 barrels). We are working to a schedule to be operational by Fall 2014. Our DSP application was submitted on June 2nd and we will be submitting for our VA ABC permits in parallel. We want to thank everyone so far for their help and I continue to use the Forums everyday as a source of information. We will be operating as KO Distilling.

Sorry Tony, My fat fingers got twisted around. Try w4nf@comcast.net Sorry for the confusion.

Hello Tony, Great. We actually were looking at property in Gainesville but found a good spot in Manassas close to my house. I'm glad we are not right on top of each other. We will be producing Bourbon, Corn Whiskey, Rye Whiskey, Gin, Flavored Vodka and Rum (probably in year 2 or 3). You can email me at w4fn@comcast.net or give me a call at 703-587-4680 to talk further. Hope to hear from you. John O.

Hey Tony, We are setting up shop in Manassas with the Still and Mash Tank, along with a bunch of other equipment, arriving in April. Where are you setting up your Distillery? John O.