Ken

FDA has issued a guidance statement that just might apply to some of us. PDF is attached. Regards, Ken UCM381316.pdf

Had not been aware of potential FDA inspection. Process Flow Charts not a problem. Cola obviously not a problem. Knowing what batch/bottling run went where not a problem. Having a formal document of a recall process is an issue. Time to hit google and put pen to paper.

Take a look at: U.S. Code - Title 25 Chapter (§211 - §265) Chapter 6

I am using charred American. Start in 10 gallon, then combine into 30 gallon. Transition time is based on taste and has been less than 6 months thus far.

I hope this is an easy one that someone can help me with... Product is ready to sell, Cola is done, NY State Brand registration is done. Price posting will be done shortly. In addition to the NY State Farm Winery and Distillery Licenses, we have the Distributor license and we have ready and willing local customers who will take delivery direct from us to Restaurant/Bar once we have waited the appropriate period from price posting. From Article 8, 106 - For Consumption on premise.... "Such containers shall have affixed thereto such labels as may be required by the rules of the liquor authority, together with all necessary federal revenue and New York state excise stamps as required by law." I have made repeated calls to New York State Tax and Finance as well as the liquor authority and I can't find anyone who can tell me how the New York State excise tax stamp requirement is administered and what I need to do. Any help enlightening me on what I am missing would be appreciated. Thank you, Ken

The New York Wine and Grape Foundation has a grant from the USDA to take Wines from New York grown fruit to international shows all over the world. Many of these shows are competitions as well as Spirits shows. I made a request a few weeks ago if it would be possible to enter New York craft distilled products in some of the shows where I might have an interest. Thanks to the efforts of Susan Spence, New York distilled products from New York agricultural products are now eligible to participate in the program at the shows where Spirits are also part of the venue. For those that are interested, please contact Susan directly. She is very interested in our participation and is very easy to work with. Susanspence@nywgf.org Susan Spence New York Wine & Grape Foundation 800 S. Main Street Canandaigua, NY 14424

I would like to extend a thank you to this forum for the invaluable information that I have been able to gain here. We have finally received our New York State Farm Distillery and Winery license. Now the hard work begins! Ken Kymar Farm Winery and Distillery Charlotteville, NY

Folks, The day job that pays the bills requires me to travel quite extensively and I am currently passing through Singapore and Hong Kong. Every year, I hope to see more American distilled products behind the bar. Every trip I drink Scotch, good Scotch which I enjoy, but I would love to be able to introduce a nice Bourbon to my friends here. There are great American products both craft and the big guys, but virtually zero market penetration across the Asian market. This is an amazingly fast growing market and the typical list of American labels is limited to Jack Daniels and Jim Beam with at least 7 or 8 Scotch and Irish Whiskey labels behind every bar prominantly displayed. The Jack and the Beam tends to be relegated to the well. While not relevant to many of us on the forum, there is a massive market in Asia for the folks reaching for the stars and I would love to see American Products take their proper place next to the Scotch and Irish whiskey. Ken

Thank you. I appreciate the help. I figure if I set things up properly now, makes things easier in the future. Regards, Ken

Folks, Any accountants out there? Just want to make sure I'm not missing anything as I set up ledger accounts.... If I have Product aging for years in barrels, I treat it as WIP valued at cost regardless of the estimated sale value which should go up over time? Estimated cost to finish is not relevant unless total cost to complete is estimated to exceed sale value in which case you write down the value of the WIP in inventory? Thanks, Ken

I've done some experimentation on this and have a view on condenser temp based on that experience but I've not seen much in reference material on the subject. Any reccomendations for access to hard data on solubility of esters and temperature? Thanks, Ken

Pen to paper was three years ago when I read about the NY farm distillery act. This is a part time endeavor at the moment. Excavating, planting, building a building, a road, a bridge.... Two years and never done. Federal filing was 45 days and would have been quicker but I was out of the country (job that pays the bills) when they had a few questions about alternating use of tanks and space. NY state has been 4 months and counting. Local government has been great.. notice and one town meeting. Ag and markets has also been a pleasure. Much to my surprise the Feds were efficient, and helpful not what I expected from the federal government at all! Ken

I believe that the title "Master or Head" Distiller to be subject to a great deal of variability and not defined by a governing body nor consistently defined by any accepted cultural practices. Personally, I fit the definition of what you defined as “Master Distiller”. However, I’m not sure I’ll ever be good enough to bestow the title Master Distiller on myself. I feel that “Master Distiller” as a title should be more than just the end to end product owner. This is where art meets craft with a little magic thrown in. I think for the moment, I want my title to be “Break Even Distiller” moving my way up to “Profitable distiller”. That may give me sufficient time to work up to “Master Distiller”.

If you still have one left, I'd be quite happy to have one of those. Email me at ken@ky-mar.com to let me know how you would prefer payment. Ken

Seth, I would suggest that you end up writing multiple plans. One for yourself - the master plan with all the bells and whistles. One for the local P and Z. One for the investors...... Time is a serious resource contraint that should also not be ignored. Good Luck.

Can't help with your question in New York..... However, besides being in the application process to distill in NY, I'm a partner in a restaurant/bar in CT. If I didn’t' have to go through my distributor for all purchases in CT, I would love to order directly from you. As a small business owner, one invoice for me is better than two. Simply a matter of convenience, I would want you to cover everything. As a side note, I tried your Core Vodka this past week (Cornell Distilling Workshop) and have to tell you... amazing! Awesome aroma with just a hint of fruit in the after taste. When a get a chance, I will stop by for a direct sale, already told my partner about your product and that we need to share it with a few of our favorite customers. Ken

Ralph, I'm trying.... I'm really, really trying! We have in total about 4 acres planted in apples and grapes and we plan to add another two in the spring. We hope to complete our applications this year for the Farm distillery as the barn is under construction now. Ran into a small problem both at the state level and at the town level recently. We applied for a deer nuisance permit for extra doe tags. Denied by the state. (they are treating everything we plant as their own salad bar) Our agriculture building permit (NO FEE) was denied by the town. Both denials for the same reason: I am being told that to be a farm, I have to show 10K in revenue for two years to be recognized. Hard to do with a crop that takes 5 years to produce and has only been in the ground for for 1, 2 and 3 years respectively. I can not find where that 10K rule is listed. The farm Distillery act doesn’t seem to define Farm at all? Additionally, the plan was to use the produce that we harvest for the output of the distillery. I'm having a hard time figuring out if wine or brandy would be considered farm/ag revenue. Comments appreciated. Thanks, Ken

Hey coop, What brand/model do you have and how do you use it to aproximate alcohol content? I have a standard prism 0-30 brix and have suspected that as abv goes up, the reliability of the reading on brix goes down? thanks, Ken

For our distillery project, we are self funding and keeping it simple and debt free. Our day jobs however are at serious risk. I support wall street with telecom and IT services and my wife is a mid rise property developer who has had three construction loans called in the last two weeks. I'm not sure if I'm going to sell what we make or just drink it to drown my sorrows.

Chuck, I've followed your posts and while I have not joined in the threads I have found value in the discussions. Keep it up! regards

Hi Brett, I have signed up and appreciate the feedback from everyone that has attended. I have low expectations going in, but if I learn a single thing that saves me the price of admission, I'll consider it worth while. I'm in the Cobleskill, NY area part of the week. This is close to two hours for me and the timing is right to meet more people and pick up any last minute pointers before we finish building out our space. As far as background: We don't have much yet but it is a start and I add to it every year.... I spend four days a week working in Manhattan (hate it, but it pays the bills until I get the last kid off to college), the other three days is spent on our growing little farm wanabe. Over the last two years, we have planted 4 acres of english and french cider varieties of apples and two acres of hybrid grapes. We will add a row or two of both every year, though i know nothing of grapes and have made plenty of mistakes already. We have our building permit and local planning approval for a farm distillery is complete. We have paid for our new 32 by 28 foot Morton pole barn. Construction expected to complete in November. We have a 90 gallon and 10 gallon alembic pot still. I grew up on a farm in Pennsylvania where we learned a little about distilling but I have no formal training and my education was many years ago and filled with old wives tales. Our primary interest is making apple brandy. So far, everything is taking a bit longer than i would have liked, but every month I seem to make a little progress.! regards, Ken

Not sure if this was posted elsewhere but I would imagine that seating is limited so for those in the North East........ http://www.nysaes.cornell.edu/hp/events/detail.php?id=95 Artisan Distilling Workshop at Geneva Experiment Station December 05, 2008 - December 06, 2008 | 08:00 AM–05:30 PM Place: New York State Agricultural Experiment Station, Geneva Food Research Laboratory, Room 251 (Conference Room, 2nd floor) Food Science Homepage Details: You are cordially invited to attend: Artisan Distilling Workshop at Geneva Experiment Station a cooperation of: Cornell University Department of Food Science and Technology New York State Agricultural Experiment Station, Geneva and Christian CARL Ing. GmbH Göppingen, Germany SPEAKERS: Prof. Kris Berglund, Alexander Plank, Nicolas Haase LOCATION: New York State Agricultural Experiment Station, Geneva Food Research Laboratory, Room 251 (Conference Room, 2nd floor) PRICE: $295 – Training session will include handouts, morning refreshments and lunches for both days, and dinner Friday at a local Geneva restaurant (location to be determined). Register online for this course Geneva Lodging Options

Thank you all for your help. Took the advice and simply reached out to the TTB which I was a bit apprehensive to do. As a would be small producer I was worried I would be getting more grief than help. I am stunned to say, this appears to be a govt agency that actually helps. They emailed me a completed sample F5110.41. OK, so it wasnt as much help as I would have liked (wanted cut and paste!), but it tells me I was making these questions much harder than they were intended. I will not submit until construction on the barn is complete in November. I will let you all know how I make out once I do submit. Of course, then there is the State of New York to contend with...... I still have to get fingerprinted!

Hello Charles, Are you going to be judging distilled products as well Cyder and Perry? Ken

Folks, There is a question in the TTB forms that I'm not sure how to answer. I have two alembic pot stills, One 10 gallon and one 70 gallon. I have both set up with preheaters. The form says "Stills (serial number, kind, capacity and intended use). The capacity shall be stated as the estimated maximum proof gallons of spirits capable of being produced every 24 hours, or (for column stills) may be represented by a statement of the diameter of the base and number of plates; and..." How do I answer this given that most of the year, my still will collect dust. This is a farm distillery and a part time operation. thanks for the help! Ken