oaknharbordistillery
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Posts posted by oaknharbordistillery
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We're small. 55 gallon still, five conical fermenters, 1200 square foot DSP and retail area (~ 600 for the DSP, 600 for the retail/tasting shop). You could "skirt" some rules when it comes to storage of things like unused barrels, bottles, etc. by purchasing them yourself and then "selling" them to your business. That way you procure what you need in one big purchase which saves you some bucks, and then "sell" it to your outfit as you need it. It'll help you keep from gumming up your operating space and keep things looking organized.
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Hope your roller coaster ride wasn't as high as Cedar Point's??? (I went to college up in NE IN).
Anyway, congrats and if you need any help on the cooling side, give me a shout- I've got a couple reconditioned chillers for sale if you are looking right away.
Regards,
Mike Gronski
I'll be honest when I say it was pretty damn close. I'm just west of Sandusky.
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Hey folks,
Long time reader, first time poster. After an exciting roller coaster ride with Specialist J.L. taking care of our permit we were very fortunate to be issued registry number DSP-20-20021 on Wednesday morning. I submitted our application on June 27th and it was approved on the 17th of this month, so 82 days.
I just wanted to express my appreciation to those in the business, and especially the smaller operations, for their trailblazing and fighting for other small operations like ours to be a possibility. Thanks folks and I look forward to being a fly on the wall here on the forums.
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Try a fruit press to squeeze the additional liquid out of the "polenta" as Natrat described it? Worked for me in a small scale test.
Get your Federal Permit? How long did it take?
in Federal Gov't
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83 days. June 27th until September 18th when we received the permit.