BWFiggins

Use a foam inhibitor of any kind, watch your heat and practice, practice, practice. Be diligent, and strain every nerve to be the very best at your new craft!

Thank you kindly for the generous praise! SIPS Class 15 commences on 3/23/2015 for a full week, with a full roster of attendees, and even more educational content! www.SIPSclass.org

Try looking into the NovaTwist closure, available exclusively through Vintner's Global Resource. If the bottle accepts a Stelvin screw cap, the NovaTwist will fit, but the threads will be concealed. It actually looks like a capsule that covers a bar-top stopper: Vintners Global Resource - Bottle Closures - Screw Caps Until recently, Knob Creek bourbon had a screw cap that they concealed under wax. You could do that also, I suppose.

Yes, and there are people like me who teach a class on the very subject!

Hi Ryan, You need a digital density meter, or desitometer. Contact Jay Skovbjerg at Anton-Paar ( jay.skovbjerg@anton-paar.com ), and ask him about the Anton Paar DMA 35. I own one and I like its speed, accuracy and reliability. Have a look at these: http://www.youtube.com/watch?v=CBXE3aULABs http://www.youtube.com/watch?v=Fqe3QVZ-odE Tell Jay that Rusty sent you, and he might be able to give you the trade show discount, especially if you'll be attending the ADI conference!

The natural taste of ethyl alcohol from soft white winter wheat, along with additions of citric acid and sugar could somewhat resemble the taste of blueberry to more than just a few! Grey Goose does claim, however, that nothing except water is added post-distillation. Perhaps the sensation is from minerals in the dilution water? You would have to subject a sample to gas chromatography if you fancy being a vodka sleuth. If Grey Goose is not your preference, go with a different brand! Many fine vodka brands of high purity exist at less cost. The range of composition has been growing for many years!

Additions of citric acid and sugar to what is labelled as vodka has been allowed in the US since 1956, with the ceiling of citric acid levels rising significantly forty years later. The former ATF made a ruling in 1997 for products labelled vodka in the US which permitted an addition of up to 1 g/L (1000 ppm, or 1% v/v) of citric acid in its production. 200 mg/L (200 ppm, or 0.2% v/v) of sugar had been allowable as an addition since 1956. The ruling is shown at this link: Ruling 97-1 How's that for "....without distinctive character, aroma or taste" as the standard of identity for vodka?

This post brought me great laughter! Please contact me, Scrounge, and I'll sort you out.

No re-submission needed for additional volume sizes, provided that the other volumes are stated accurately on the label.

Most, if not all, local codes prohibit the use of galvanised for steam. Make sure you check with your local boiler inspector or state Labor & Industries department before making an installation of this kind.

I know of good bonding provided by Vino Compliance Services ~ vinocs@clearwire.net. Tell Judi I sent you!

http://www.norit.com/, and good luck!

Dave Dunbar Consulting has a federal Treasury inspector (emeritus) on staff (that would be Dave himself). By far, they offer the most thorough DSP filings around, for the most reasonable fee! Experts at navigating the trickiest of situations. Contact dhdunbar1@gmail.com, and tell them that you were referred by Spirits Institute Puget Sound! Good luck, and all the best toward the creation of great spirits.

Silicone might be the only material for that application. Natural rubber is degraded by heat and the corrosive nature of alcohol vapour. Just lay down a bead of Permatex ULTRA COPPER, allow it to set up a bit, then join the two surfaces. Great work, and I applaud your skill at coppersmithing!

Hi Tom, it is technically a 50% rule, with the WSLCB mandating that at least half of your raw materials be derived from a Washingtonian source. Thank you for considering doing business in Washington!

I believe that Steven from Artisan Still Design has plans for a continuous still, scaled for the craft producer, that is "in the can" awaiting to be perfected and offered. Why not contact him and make a deal? For the referral, please let me know how that goes! Mr Aeneas Coffey would be proud!

Hi Ralph, This is clearly prejudicial, but really, who is permitted to bottle in 1/10 gallon volumes, anyway? My take on this would be that every 375 ml bottle in every class and type will still be permitted in the District of Columbia, because federal rulemaking did away with the half-gallon, fifth-gallon and tenth-gallon such a long time ago. If DC is serious about excluding this bottle size, they had better make it metric in their legislative language, because for spirits and wine, the metric system rules the day. Is it still true that DC is one of the only places in the country where producers can sell direct without the use of a broker or distributor? Have a great week, Rusty

I had my steam coil built by Custom MetalCraft in Springfield, Missouri. They can turn Schedule 40 stainless steel pipe. Ask for Amy Stuckey and tell her that I sent you!

Best in the business? Spirits Institute Puget Sound believes that their shortcourse offers some of the most comprehensive instruction available. Craft Distillation: Art & Science, Commerce & Compliance is preparing for its 7th session, scheduled for September 10 - 14. Just visit www.SIPSclass.org and be sure to have a look at the workshop syllabus and student testimonials. You would feel most welcome if you registered!

Hi Juan, Your passion for the trade is clearly evident, and most would say that you have the "right stuff" for craft distilling. I would recommend that you become acquainted with Felix Torres of Indio-Hispano Native Foods in Albuquerque to investigate a possible collaboration. Perhaps you are already in his circle! All the best,

I am having great luck with steam-rolled corn, and only need 180-degree mash water. No milling needed! To mill small grains, I always recommend the Apollo Machine Works' Econo-Mill, made in Saskatoon, Saskatchewan, which also claims to be perfect for corn.

There has been remarkable response to this class offering from all over North America! There does exist a few remaining places in the classroom, however. Register now and receive expert guidance on how to establish a craft distillery. By popular demand, new content has been added: Maturation Fundamentals and Spirits Filtration is now being covered. A discounted group rate for accommodation is still being offered by the participating hotel. Complete class details for CRAFT DISTILLATION: Art & Science, Commerce & Compliance are found at www.SIPSclass.org !