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Everything posted by et1883

  1. Well, now we have these top bung barrels, and would like instead to store them on their sides, horizontal on a barrel rack. Any experience with that? Will top bung stay closed? Hate to see prized product coming out where it shouldn't. Plus, thinking to add bung hole in a stave after we've done that. Any recommendations on bung hole cutters? The horizontal storage works better for us but need to make some adjustment in these top bung barrels. Thanks in advance
  2. Thanks in advance on getting a handle on Indiana's rules for shipping finished bottled products to wholesaler or distributor in Indiana. regards to all,
  3. advertising publicly varies by Reg D 506 b, 506 c, Reg S, Reg CF. Some of the earlier, older information is not now correct and is overly cautious (though accurate at the time, BITD). It is not a requirement that all be accredited investors. YMMV.
  4. we recently received an unsolicited inquiry from what seemed to be a legit company in South Africa near Johannesburg. We have determined in our due diligence and know-your-customer process that this company is in a deregistration status and not able to conduct transactions in accord with South African law (for not filing annual returns for 3 years). We are not sure this was a variation of the more common nigerian prince concept 🙂 (or not) since there was an actual company. Details on request if you have had a similar experience. Don't be afraid to contact local foreign authorities, in E
  5. adding to this 3 (!) year old discussion, I see that from this cut/paste that "vodka" is neutral spirits (so NGS) which (may be) (has been?) treated with up to 2g/L of sugar and 1g/L citric acid. It seems then that adding sugar and citric to NGS accomplishes the goal. Ditto taking the NGS and adding (and removing) not less than 1oz activated carbon/charcoal per 100 wine gallons. Thus no filtering required? Only some additions? Is that the correct assessment? If this is a pre-approved formula per https://www.ttb.gov/images/pdfs/rulings/2016-3.pdf then it seems no formula is required
  6. Hi Fiji, re: questions: Does not heat the spirit; rate of flow is variable (VFD); wood chips used is from various suppliers (this is one: https://www.northmountainsupply.com/north-mountain-supply-american-oak-chip-fines-clone-.html); I would think you'd want to filter in any case. I have tried spirits (flavored whiskey, mostly fruit flavors it seems in their product list) used in this process (award winning product line as far as I know) from another distillery in Wash State. I know of another in New Mexico. An article about use of the technology: https://www.profoodworld.com/processi
  7. To quickly simulate age or flavor your whiskey or other spirits: Available at our distillery in Everett, WA is one Hydrodynamics 304 Stainless Steel 8x2 Shockwave Power Xtractor spirits cavitation unit. We purchased this for a project and then focused elsewhere, so this is just as we received it out of the box/crate, and we have never used it. The Shockwave is used in conjunction with wood chips or flavorings to add flavor to simulate prolonged aging of spirits, this is a super product, but not now part of our direction. You can see the demo here: https://www.hydrodynamics.com
  8. We're happy with our glass, but find that our wood t-tops have about a 10% to 12% fail rate (poor wood, unfinished wood, chips, rough wood on the top so tamper strips won't adhere) on the appearance side - naturally they "close" the bottle and fit, but the fail rate is excessive, and we'd like to not use the same vendor again. Samples were nice, but the big box/bag-in-box shows they were mfg'd too quickly or with little QC. Welcome all ideas, with thanks. (Also any art projects ideas we can use for our collection of unusable t-tops? 🙂 )
  9. Did you pick a printer, Hudson Bay (or Sudzie)? We're looking for some options for specialty labels for limited releases.
  10. re: FedEx, and their software (no responses from FedEx on these issues): We have noticed recently that since late 2019 the FedEx software will autofill their alcohol code ($AW), whether it is or not, which leads to apparent alcohol shipment(s) when the shipment is a non-alcoholic product. Recommendation: as last step, be sure to delete that shipping code manually if not alcohol, otherwise it creates incorrect alcohol shipment records. You may have to also manually remove the adult signature option. Then recheck the rates. Fedex online logon fails on Firefox. We have shifted to Ch
  11. also interested in photo if available.
  12. re-reading that too and open to giving up my science badge. I see "Dark for 7 weeks" retained 58.7% color; light for 7 weeks, only 48.9% of color retained. But then the verb changed, so "color retention...decreased to" 93.5% (from 100%?) meaning only 6.5% loss(?) at -4C, while retained 95.4% at-75C. We don't have a freezer at -75C if that was the article's recommendation. A -4 C we could perhaps recommend (25 degrees F, plus or minus). I wonder why the article's authors jumped from -4C to -75C (-103 F). Neither of those temps seem to be normal food service/industry standards, tho
  13. in the dark and the cold, sounds like a freezer vodka/gin/spirit.
  14. Interested for a blending project. Send me a note, Stumpy's? Forum says you can't receive msgs (?). Thanks.
  15. we're good. we reduced the % of botanical load and combined with 0.5 micron filtration. We were OK on proof, but had more botanicals than required for we wanted to achieve.
  16. This would be helpful with an informed notional example of a $100 retail product, with experienced comments on price to 1. wholesale outlet direct (closed bottle, they sell to retail); 2. wholesaler/distributor who sells to off-premise (closed bottle, they sell in turn to retail); 3. bars (for their open bottle, by the drink, on-premise) and 4. specialty liquor stores (closed bottle, sell to retail). Add bulk export for a bonus. More points for difference between "mark up" and "margin." Building up from "Cost" doesn't allow much for profit; Building down a price from the at-distille
  17. best of luck, Adam! Have you picked a site in AB yet?
  18. well, no production data privacy in FL, is there! No matter how you look at it, that's a ton of spirits. Thanks for the useful link!
  19. Karl, one notable Seattle area distillery started with $192K USD, and a $350k loan. That range was confirmed to us by another well known Wash State distillery, by one in Virginia, Chicago and Ohio and a few others under NDA. Ballpark #s, for sure, and your mileage may vary, of course. Glenlyon's comments are spot on. Others I know in the lower mainland of BC started for more/less than the $ figures above, and produce consistently followed products. We of course love the inspiration we see and do our best to put out the best possible. No small group can compete on price, there's no mfg
  20. we eventually learned this after a dozen phone calls to criveller's 'tech support,' not that it's in the manual by any stretch of the imagination. However, once dialed in and calibrated, it holds pretty well. also insider tip: remember to put the top metal lid on, to minimize evaporation and thus loss of proof. :-) Next challenge on that gear: there is always 1-2 bottles worth in the bottom, left over that do not feed into the filler tubes -- because it's meant for wine (??) and they expect debris (?). We end up tipping the machine to one side and a bit forwards, lifting and support
  21. was that also self-reported or data from public (?) companies?
  22. Hi Stumpy - we have some 5- and 1-micron bags on the way. Which supplier are you using? Links welcome or referrals. Thanks!
  23. yet without the larger financial risk there's not as much fear! :-) also with some 15 years abroad, export seems such a natural option to pursue. a colleague of mine used to escort his company's "piano shipment" each month to the warehouse when it arrived in the islamic country he lived in, so it would not leak. I'm sure the local country wondered why they wanted a piano each month.
  24. best of luck Strangebrew, hope you have a smooth and easy process from lease/purchase to build out and production/sales/export. It's a long road with no shortage of adventures along the way! Give a shout if you want to pose questions or sound out ideas.
  25. your $35-retail bottle wholesales to the liquor store at $25; the bar/restaurant would expend effort going to the liquor store to obtain the bottle, so you do in fact provide value to the bar/restaurant at $30/bottle. the bar/restaurant still saves $5 for not having to go to the liquor store when they run out, and you've delivered to them. The "up charge" sounds fair. Oops, now I see the age on this discussion -- how did the cold calling go, and what was your final decision? Did you keep that price differential? Always interested in theory and real world practice of pricing choices!
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