delaware_phoenix

The problem isn't so much that alcohol is or is not flammable, but the vapor concentrations and spark/flame sources. There is no spark or flame source inside a still. That's why even though the EtOH vapor concentrations inside the still are very high, it doesn't spontaneously burst into flame. For storing spirits in wooden barrels indoors, you may want to vent the facility so the vapors can safely escape into the atmosphere. Inquire about the issues requiring an MSDS. Is it how to fight an alcohol fire if one happens? Let them know that millions of gallons of spirits are produced in America every year and there no fires (almost, DRinc had a fire of some sort at their facility a couple years back, mention was in their SEC filings).

Good luck, and I hope you can get back on your feet quickly.

The waste grains from distillation (maybe also fermentation if you distill off the grain) are actually very suitable as animal feed once the residual alcohol is removed. Very high in protein. Can be sold to feed producers or the local farmer. Another waste product is CO2. You can capture that and sell as well (depending on your scale).

It's difficult to offer advice or suggestions with so little information. However, it would be prudent to contact your local authorities regarding building codes if you have to build a septic system. You'll need to know how much waste material you may be generating and how you'll dispose of it. You need that for the TTB anyway. There may be regional as well as state environmental regs you have to follow. Good luck!

Though remember that distilling without a license is a felony. So you don't want to be too cool, chillin' in da Big House. My business plan (excluding financials) was 27 pages. But I used a good sized font so I could also read it on line. I also had to explain what absinthe was and it's history, so people would know what it was, and know it wasn't a dangerous hallucinogenic alcohol or cause people to go mad. It pays to check out your states laws on what distilleries are legal and how much they cost in fees. Not all states support micro-distilleries.

And you won't take such a gem and start making great whiskey again? You'll have a much harder time making pot stills produce fuel grade ethanol.

One hurdle you'll have to make sure you can surmount is the fact that cars don't care what the liquor tastes like and that people do. I'd talk to an expert, even if it costs money.

If you look at 27 CFR 19.701, 19.702 and 19.703 you'll have your answer. This is where samples are discussed.

Thanks for that reference. They also list rum, lots of oils (though ginger oil might be a problem).

Would you be able to quantify "long" vs "short"?

Anyone have an idea whether there's advantages to 316 stainless steel barrels over 304 SS especially for high proof spirits. I know the latter have higher corrosion resistance, but I don't know if that applies to alcohol. I'm currently under the impression that 304 SS would be fine, but I want to make sure. Thanks.

I've been planning on using QuickBooks Pro for Manufacturing just because I don't know if the Premier version is really needed (for me). Certainly for my business I'll have all of half dozen products, a dozen or two ingredients at most. If I have 1000 actual retail customers I'll be shocked.

A lot of these change requests go back as far as 1998. afaik, if you have comments it's best to make them before the deadline. They may extend the deadline if they think there should be comments and they haven't received enough.

I'd love to, but I have no idea when I'll have permits and all that stuff. I'm sure there's plenty of folk making good stuff and working hard and deserving of some publicity.

Progress has been made. The first public meeting of the ZBA has happened. It went well enough to advance to the next level. The County Planning Board reviewed the project and recommended granting approval of the variance without conditions. Now back to the ZBA for the SEQR (Environmental Review, short form) and hopefully variance approval. Then back to the County for final review of the site plan (as though I'm building anything; I'm simply reusing part of a structure from 1906). But those are the rules. In a village of 3,000 or so. I guess I shouldn't be surprised that the Temperance Movement still exists.

Good luck Andrew! I think it's really exciting to see folks doing something different.

Hm. Hi Steven. What kind of things are you interested in distilling? Is it pure coincidence or is there a familial relationship with all these Stones showing up on the forum? Or are you planning on starting a band?

Why would that be true based on it's molecular mass? Anethole (C10H12O) has a molecular mass of 148, and a boiling point of 234º C., and when run properly has enough come over the lyne arm into the receiver to allow absinthe to louche.

Artemesia absinthium was never used in the coloring step. None of the cheap products of the Belle Epoque have come down to us. The French Government of 1915 paid the absinthe distillers for their product as industrial alcohol, for use in supporting the war effort. There is no evidence whatsoever from texts, product literature and the like, to indicate that absinthe was ever made through simple maceration. At least not after the development of distillation techniques allowing production of trois-six spirit.

Hi! In NY for example, the small producers are only allowed to sell to retail (tax paid), the big distillers or for denaturing. The TTB (Feds) regulate transfers in bond between licensees (tax free sales). So you have to have your permits in order before this happens. Then there's lots of options. Good luck on your venture! Always exciting to see different spirits being brought to market.

I got my hydrometers from Nova-tech. Large selection across a range of proofs, as well as ones for brix, baume, etc.

I don't think the proposed law is legalizing home distilling. You'd still need to get federal and state licensing. There's plenty of opportunity to be individualistic and experiment. You just have to have a license, pay the taxes, and make sure you have an investment commensurate with your opportunity.

Anyone have suggestions for a closure for a bottle with "entrance bore diameter" 21.5 mm? I guess regular corks are 18.5 mm?

I just started the Zoning Board of Appeal process. I should have started this in January. But it does seem that there's folks in the local government who know what to do. Fortunately, everyone seems to be in favor. But it looks like I (and my landlord) have to demonstrate "hardship". But the village authorities say they do this all the time and grant use variances.

As far as New York goes, it's a two tier system. Producers are on the same level as wholesalers. Retailers are the other level. All producers (Distillers Class A, A-1, B, B-1, D) have the ability to sell direct to holders of retail liquor licenses. The new license you refer to is the Distiller Class D, the Farm distiller. It requires no state bond, has a trivial fee, allows direct sales to the customer under very specific circumstances. The catch is that your products must be made with at least 50% New York state agricultural products. Perhaps the alternative interpretation would be that 50% of your products must be made from 100% NY state ag products. I don't know which is correct, check with a lawyer. You still need a Federal license from TTB. The $2.14 is for an 80 proof spirit. The web site for NY State Liquor Authority. NY gets $1.70 per liter, and if you sell in NYC they get an extra $0.264 per liter. I'd put a lot of work on your business plan, especially your financials. You have to know whether you can make money or not.