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Brad Dahlhofer

Brad Dahlhofer

NewBee
Registered Member
Dec 20, 2007
508
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Ferndale, MI
www.bnektar.com
We *finally* received our change of address from the TTB. The State of Michigan has been holding on to our license until the TTB changed our address on our basic permit. Now that it's done there are no more obstacles between us and a state license.

Now I'm working on formula approval. The bad thing about mead is that the government requires formula approval BEFORE you can get label approval. That will really extend the process. Since we're going to be producing MANY different meads, I'm going to do this ALOT.

What I find confusing, is that when you add fruit, or spice to a mead, it becomes a whole other class of wine. Fortunately, the TTB consolidated the formula approval forms for each class into as single form. Otherwise it would be a nightmare to keep straight which one I'm supposed to use.
 
Brad, how much has the licensing cost your for your new meadery. I was reading somewhere that it is alittle over $5,000. Is this per year or a one time deal? I am glad you are almost done. I'll have to try a bottle or two. Congrats...deenis
 
deenis said:
Brad, how much has the licensing cost your for your new meadery. I was reading somewhere that it is alittle over $5,000. Is this per year or a one time deal? I am glad you are almost done. I'll have to try a bottle or two. Congrats...deenis
Click to expand...

The licensing cost is the least expensive part of opening. The most expensive is the facility, insurance, equipment, etc. involved. Plus, you can't actually produce anything commercially until the federal and state licensing is done. Then to top it all off, you need to have each formula approved before you can send your label in for approval. Each of these steps takes quite a long time, and the government is very backed up lately. There have been a flood of new wineries opening all over the country over the last few years, but they haven't increased staff much. Consider the $5,000 gone in the first 3 months. We started the process early in 2007, but had a few hiccups along the way (locations were finding were not acceptable to the state liquor control. Oh yea, and we have to get a food manufacturing license here in Michigan to open a winery. Whew. Just thinking of all that gives me the shivers. I'm glad that's behind us now.

I just finished racking batches of Oaked Orange Blossom and Oaked Vanilla Cinnamon to secondary. MMmmmm. Can't wait until bottling day!

Cheers,

Brad
 
Brad Dahlhofer said:
...Then to top it all off, you need to have each formula approved before you can send your label in for approval...
Click to expand...

Brad, did you have to provide the actual processes and procedures? How specific did you have to be? Can you be at all generic? (That is, can you have any 'trade secrets'?) If you change your recipe, such as more or less spices or changing yeast, do you need to notify them?

Thanks in advance!
 
Kee said:
Brad, did you have to provide the actual processes and procedures? How specific did you have to be? Can you be at all generic? (That is, can you have any 'trade secrets'?) If you change your recipe, such as more or less spices or changing yeast, do you need to notify them?

Thanks in advance!
Click to expand...

You need to list all the ingredients (including nutrients) and quantities, but can be generic about what yeast you use. I just say "wine yeast" on my formulas and they approve them. For the procedures, you can be pretty generic. I don't list the details of when I add my nutrients, or how I degass, etc. I just say, mix honey and water, stir, add yeast and nutrients. Ferment. When done fermenting, filter and bottle. It's pretty much that simple.

I was very concerned about this, as you seem to be. Especially with the Heart of Darkness mead we're making with Ken Schramm. I didn't want to give away all our (his) trade secrets, but I still needed to get formula approval. Fortunately, everything went through alright and the mead is currently aging.
 
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