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That's true for any fermenter - I shudder thinking about cleaning (or even draining) an IBC tote post grain-in ferment. Grain in requires a mixer, and they're available for poly and totes too if grain-in is your thing.

My understanding is production space is a bonded area as there's taxable alcohol in it.

http://www.usplastic.com/ http://www.polytanksales.com/ http://www.tank-depot.com/ A search here on the ADI forums for conical should get some solid recommendations.

Just a bit more expensive than IBCs (but far easier to clean) are poly cone-bottom tanks. That's the route I'm going.

Not affiliated, but RMB is local to me. Their import barrels typically run $500-600, plus shipping but you'll want to email them for specifics.

How about an all-glass still? Toured Hali'imaile Distilling last week - definitely some creative equipment in use.

Ditto! Details on the "optional activities" is very light. Any conference vets care to opine?

While I 100% agree with Chuck, his self opinion is 10,000 X greater than any actual political influence. Real change is going to have to come from within the industry. I do suspect the Templeton class-action lawsuit will give those skirting §5.36(d) a real wakeup call.

Seems a very similar issue may be hitting breweries too... http://www.wsj.com/articles/in-belgium-battle-builds-between-1420153585

We've already got regulation - 27 CFR §5.36. Just needs to be enforced fairly.

Material costs are significantly higher, but you could go flaked corn.

Interviews with both Tate and Allen on http://whiskycast.com/episode-510-december-8-2014/

Awkward size considering the TTB only allows 50 mL, 100 mL, 200 mL, 375 mL, 750 mL, 1 L, and 1.75 L...

Colorado is a bit unique with its retail ownership rules, but shelf space honestly isn't the constraining factor. For example, even small shops have 12 or more beer coolers. You've still got to generate the market for your product though. No broker/distributer is going to do that for you.

Yeah, I don't see a bubble in craft spirits anytime soon. Sure there'll be the mismanaged that go under, and thank goodness - we'll need the equipment, but things are just starting to get interesting. Here in Colorado during my market research this year, I could count on zero hands the number of stores that weren't desperate for more local goods. Many stores are even allocating dedicated shelving for local products. There's two key reasons for my optimism in our industry... Many craft beer drinkers, who've already clearly demonstrated deep wallets, will expand into spirits seeking new experiences. They won't be afraid of trying new things and they won't have that age=good mentality. I'm also bullish on International distribution. There's a real demand for craft US spirits across Europe right now. Hell, a single shot of Stranahan's gets over 20 euro in Amsterdam these days.

Well, I'm drinking a dram of Navy Rum 68 this very moment and there's no way all this color is from a sherry butt.

My source is 3rd hand so I don't want to be misleading. Bryan's done a number of interviews were he discusses his dunder management, but he gets a bit secretive about his aging / coloring processes. It is considerably more controlled than tossing it in a pit to fester and hoping for the best for a year or two. I've also seen on the various home distilling forums where fresh dunder has been used for coloring with great success. Personally, I think fresh out of the still and cooled it has a pleasant taste, but I'm weird that way. http://spiritsjournal.klwines.com/klwinescom-spirits-blog/2014/2/5/rum-super-geekdom.html

Lost Spirits is pretty open kimono JustAndy. Read Bryan's books. He uses dunder and the rums are magnificent IMO.

Not personally but I know some some like Lost Spirits are. It's typically mixed 50/50 with new make and left to settle for a couple weeks before use. Obviously it's a strong flavor so overpowering your spices could be a concern. Might be worth a test bottle or two though.

Tried dunder?

2lb/gal is more typical in my experience, so 56lbs x 39 points/lb / 28 gal = 1.078 OG Assuming it ferments out to 1.000 you've got 28 gal @ 10.25% ABV, or 2.87 wine gallons.

All the tests I've seen with olive oil have been very inconclusive, even White Lab's test (and I'd trust them the most).

The Alcohol Textbook covers fuel and industrial industries as well.

5 to 6 gallons of 100%? The math simply doesn't work. Now if you're thinking proof gallons sure, and your numbers are in line with the Alcohol Textbook.

Of course, depending on the desired ester profile, it may be wise to forgo oxygenation and pitch sufficient yeast to effectively skip the lag and log phases.