"DAve Allison" > wrote in message
...
> u-vin? I googled it and still don't understand. Is this a "buy a kit and
> do it on site" place? Please explain.
> DAve

The required liquor license is called a "U-brew U-vin" and allows you to
sell the kit, juice or grapes, then store the wine after the addition of
yeast if the customer isn't going to make their wine at home. If it's made
onsite, the customer does the prep work and bottling.
>
>
> Waterspider wrote:
>> I've been lurking for a while now and have decided that you guys are a
>> knowledgeable bunch when it comes to wines and winemaking.
>> So, I'd like to ask your advice about a new business my friend and I are
>> starting: a u-vin, in a small community on the BC coast (Canada). I'm
>> assuming many of you are familiar with this type of facility (if you're
>> not, I'm happy to explain), so I wonder...
>>
>> 1. What have you seen that you dislike in u-vin operations?
>> 2. What would you say are must-have features?
>> 3. What times of days/days a week would be most convenient for you to
>> bottle a batch of wine?
>> 4. Any other suggestions or comments?
>>
>> Thank you in advance for your response, and I look forward to reading
>> your replies. They will be taken under the most serious consideration
>> because, quite simply, we don't really have anyone else to ask. Our
>> suppliers only want to sell us the most expensive equipment and our
>> competitors have no reason to want us to produce and excellent product in
>> a great environment.