Falling Rock

" why...paying some kind of religious homage to those who came before? " Because that's what US "old timers" do! We revile in the past, Rosy Retrospection, to inflate our egos and endear ourselves to the younger generation. Most of us CAN produce better quality than the BIG BOYS, and most of us do. The commercial giants of our industry cling to long maturation times...because they are well funded, have an established process, get barrels for a third of what we can and can afford to wait for time to assist in fixing their lack of cuts. Long maturation is part of their story! Just like better cuts and better process is part of the craft story. Simon13, I've been to several distilleries in the U.S. that pre sell barrels to individuals and organizations. They have a barreling ceremony and set it aside.

Ingredients, fermentation, still operation and aging all go hand in hand. I think anyone currently making a great drink would still make a great drink if you gave him a beer keg on a gas burner for a still. Better equipment may ease or speed production, but better equipment will not necessarily produce a better drink.

Similar problem here... Do you intend to have a tasting room/bar? In the Bonded Area? If it's a stand alone building in front of your Bonded Area, is it on the same tract? I have been to many a place with tasting bars in the Bonded Area. Where do you intend to store raw materials? In the Bonded Area? If it's a convex behind your Bonded Area, is it on the same tract? I think those could be General Premises and need to be defined. But I'm interested in how others did this..

Unfortunately, a young distillery/distiller has to work for the quick reward, in order to survive to become a seasoned craftsman. My goal has been to put away a small amount of every batch...just to find out what it could become. If you didn't grow up in the industry, it's a slow, steep learning curve. It's very hard to have rules for a subjective art, if we are truly craftsman. At this point, tails lie to me more than heads... I try not to listen to the spirit coming off the still...it just keeps saying, "You're drunk, aren't ya?"

OR... § 19.316 Redistillation. (a) TTB has established standards of identity for the various classes and types of distilled spirits. Those standards are found in part 5 of this chapter. If a proprietor intends to redistill spirits, the proprietor must ensure that the redistillation process does not cause the distillate to be become ineligible for designation in the class or type of spirits that the proprietor intends to produce. Therefore, spirits must not be redistilled at a proof lower than that allowed for the class and type at which the spirits were originally produced, unless the redistilled spirits are to be: (1) Used in wine production; (2) Used in the manufacture of gin or vodka; or (3) Designated as alcohol. (b) In order to preserve the class and type of spirits during the redistillation process, different kinds of spirits must be redistilled separately, or with distilling material of the same kind or type as that from which the spirits were originally produced. However, this restriction does not apply when: (1) Brandy is redistilled into “spirits-fruit” or “neutral spirits-fruit”. In this case the resulting distillate must not be used for producing wine; (2) Whiskey is redistilled into “spirits-grain” or “neutral spirits-grain”; (3) Spirits originally distilled from different kinds of material are redistilled into “spirits-mixed” or “neutral spirits-mixed”; or (4) The spirits are redistilled into alcohol. (c) All spirits redistilled after the production gauge will be treated the same as if the spirits had been originally produced by the redistiller. Spirits recovered by redistillation of denatured spirits, articles, or spirits residues may not be withdrawn from bonded premises except for industrial use or after denaturation. Otherwise, all provisions of this part and 26 U.S.C. chapter 51 applicable to the original production of spirits will be applicable to the redistillation of spirits. Nothing in this section affects any provision of this chapter relating to the labeling of distilled spirits.

One possibility... Q: How do I track or report Heads and Tails? A: Records of heads and tails production, re-distillation, or destruction are for internal use only kept locally at the distillery. If you don’t re-use or re-distill heads and tails, make sure you are disposing of the spirits and recording the destruction locally in a way that is compliant with your local regulations. Heads and tails are considered Unfinished Spirits and are only reported to the TTB on the Production Report each Quarter on “Line 17 b. Unfinished Spirits” if you have a tank with heads or tails left over in a Production Tank at the end of the quarter. Most distilleries will physically do something with the heads and tails after each run and not leave any balance of or report Unfinished Spirits at the end of the Quarter.

745 Industrial Park Rd. Maxwelton, WV 24957

Distilled Spirits Plant (Beverage and Industrial) - A distilled spirits plant may conduct beverage and industrial operations from the same premises. If you wish to produce both beverage and industrial distilled spirits, you need to file an application to conduct both types of operations. I know it has been discussed before, but has anyone actually gotten a combo Bev/Industrial DSP and sold Industrial Alcohol? My assumption is that it just isn't worth the record keeping and aggravation. However, if one had a ready customer (volume)...it could be done.

There are companies in the U.S. doing the same. They buy product, whiskey, vodka, NGS, and add flavors, age, bottle,... I would call them "Bottlers" using other,s spirits to build a Brand, but technically I believe they have a distillery license.

Use that scorched product as an element to mix with non scorched product. A little may go a long way and add complexity!

I think 10-20% would look to organic. For some, a label of Non GMO Grains would go further. My wife will always look to kosher, assuming it is more organic. "Rabbi, please bless this barrel."

You've already said it. You don't want to do it! No, means NO! I would never hand out an ounce as a tasting anyway. My state(s) only allow a 1/4 ounce. But if your heart says no, stick to it. How about coupons for a free tour, assuming you do tours or some advert swag?

Hello MFDC! CONGRATULATIONS... I like your five reasons.

Electric from the local Coop worked out to be 20% cheaper for me than propane. Coop did a rural install within a week and for FREE... Weigh the price per BTU and hope it doesn't change in the future. I had no option for Natural Gas.

Citric acid...

Please send email address...

I don't necessarily want to say that I am not money driven. I do want to make a living! I also see the Craft Label as "THE" big deal! It is one of the few things a "craft distillery" (fermented, distilled, aged as nec and bottled) has to sell itself. Call it "chain of manufacture." We should know every drop of product we bottle intimately. Anyone here bought a barrel of GNS and it wasn't right? Had to send it back?

It's as important to have something to verify them against. I bought two fairly cheap ones, calibration fluids and match the two against each other. Calibrating regularly.

I have six cows...they could easily consume 180-240 pounds a day. But the chickens have to have some... It is possible to over feed it. up to 20% for poultry 20 to 50 pounds per cow per day no more than 50% of a hogs diet horsey people are getting away from feeding grain daily, https://edis.ifas.ufl.edu/an241 Feeding GuidelinesDue to the amount of water in WBG product, mature cows should be limited to 30 to 50 pounds per cow per day. This is equivalent to 7.8 to 13 pounds of dry matter intake per cow per day. Young cattle can utilize WBG equally effectively. Wet brewers' grains should be limited to 9 to 20 pounds per calf per day. This is equivalent to 2.3 to 5.2 pounds of dry matter intake per calf per day. Blending of WBG with other feedstuffs is an acceptable way to incorporate feedstuffs with other positive characteristics. Soybean hulls or other dry feedstuffs mix well with WBG and reduce the amount of water in the final mix. Because of the low calcium and potassium and high phosphorus contents, an adequate mineral supplement should be offered to growing cattle consuming WBG. http://www.cattletoday.com/archive/2003/February/CT251.shtml http://www.fao.org/wairdocs/ilri/x5490e/x5490e0y.htm

And the 1897 act of Bottled in Bond? Bottled-in-Bond or Bonded. This means the whiskey was made at a single distillery, by one distiller in one distillation season, aged for at least four years in a federally bonded and supervised warehouse, and bottled at 100 proof. I like this other than the four year requirement. But some such term could easily work for the craft distiller. There could be BONDED SPIRITS...produced aged and bottled on site...call it "ANYTHING WE DECIDE" and push forward the definition of fermented, distilled, aged (if required), bottled in one distillery. The fact that some of the Big Boys have begun branding BONDED (JD BONDED) cracks me up. It signifies to me that their other products have outsourced components.

Some States, it is illegal to have possession of a still without a license. I wrote a letter to the State Alcohol Control Board with a series of questions and it was one of my questions. As long as I was making my intent known and not using the still, it was o.k.

PeteB, that's called the "Big Thumb" or "Big Nose" theory. It works in contracts also...

As I read Chapter 4, you only need 190 ABV if you are Compounding. http://www.ttb.gov/spirits/bam/chapter4.pdf Others will be by...

Rum to vodka, vodka to gin. You would not be the first to make vodka and then gin from sugar cane. Jamaican distilleries have been doing it for ever...in fact a guest speaker at 2014 ADI conference described it with humorous stories of their process. How you turn the vodka to gin is your choice. To over simplify there are three processes... Distilled- botanicals in the pot. Vapor infused- Botanicals in a chamber the vapor passes through Compounded gin- Vodka macerated with botanicals. A lot of famous brands are compounded...