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Ferment on Premise Facility LicenceAlcohol and Gaming Commission of Ontario Licensing and Registration 90 SHEPPARD AVE E SUITE 200 TORONTO ON M2N 0A4 Fax: 416 3268711 Tells: 416 3268700 or 1 800 5222876
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To fill out ferment on premise, follow these steps:
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Prepare the necessary ingredients and equipment for fermentation.
03
Clean and sanitize all equipment to ensure a sterile environment.
04
Measure the desired amount of ingredients, such as grains or fruits.
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Add the ingredients to the fermentation vessel or container.
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Add the appropriate type and amount of yeast or bacteria culture.
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Seal the container tightly to prevent oxygen exposure.
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Allow the fermentation process to occur at the desired temperature and time.
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Monitor the progress of fermentation, checking for any signs of contamination or abnormalities.
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Once the fermentation is complete, transfer or package the fermented product as needed.
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Clean and sanitize all equipment again to prepare for future fermentations.

Who needs ferment on premise?

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Ferment on premise is needed by various individuals or businesses involved in the production of fermented products, such as breweries, wineries, cideries, distilleries, and even home brewers.
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It is particularly useful for those who prefer to have control over the fermentation process and want to ensure the quality and unique characteristics of their products.
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By having ferment on premise, these individuals or businesses can experiment with different ingredients, adjust fermentation parameters, and produce customized and distinctive fermented beverages or foods.
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Ferment on premise refers to the process of fermentation done at the same location where the product is being produced.
Any business or individual involved in producing alcoholic beverages through on-site fermentation is required to file ferment on premise.
To fill out ferment on premise, one must provide details about the fermentation process, the type of product being produced, the quantity being produced, and any other relevant information required by the regulatory body.
The purpose of ferment on premise is to track and regulate the production of alcoholic beverages through on-site fermentation to ensure compliance with relevant laws and regulations.
Information such as the type of product being produced, the fermentation process used, the quantity being produced, and any other relevant details must be reported on ferment on premise.
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