Foreshot

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Foreshot last won the day on February 27

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  1. Ok, I'll revise that - as long as you don't smash a bottle and threaten them with it then you're ok. To the OP - have you done any homebrewing/winemaking? I picked up a lot from local homebrewers when I realize I wanted to make whiskey. The brewing/fermenting process is basically the same. With distilling it's actually easier. If you haven't started snooping around try http://homedistiller.org . The forums there are great for beginners. Commercial distilling is slightly different due to batch size but it's a good place to start.
  2. As long as you're not rude to them I don't see an issue with the way you handle it.
  3. So the thing with marketing is that technical people generally suck at it. It's not our thing. In entrepreneurship it's called the Engineer's dilemma. You make a great product but no one knows about it. As business there's a fix. Hire someone (or a company) to do it for you. Plan on spending a lot more money that you ever imagined you would on it. Don't hire a sales person to do marketing unless they have a background in it. Sales and Marketing are two different animals. Marketing is about getting people to know you and get them in the door. Sales is what happens once they are in the door. You can do it on your own but it's pretty tough to have enough time to do well. For a smaller company a part time person or a company probably is your best bet. http://www.diffen.com/difference/Marketing_vs_Sales The video is a little odd but it helps I hope. Good luck!
  4. What he said ^^^^ She was just being defensive. There are a lot of people interested in being a distiller so she probably hears that a lot. I will say that my personal experience is that you get about 50/50 with people being friendly about it and not. Luckily @Huffy2k is local to me and has been really open and friendly. I have stopped out at his place a couple times and he's always been welcoming. Other people in the area weren't as much. Do you need a master's degree in Chemistry? No. I know several distillers that make money that don't have the slightest clue as to chemistry. They pick a mash bill and repeat it. If they encounter a problem they dump whatever it is they are working on and start again. If you have a good bio/chem background you can adjust and probably save whatever it is you're working on and save money. It also helps with the repeatably of the process / consistency of the product. Distilling is a limited though complicated subject. Any reasonably intelligent person can pick up a couple books and learn. That knowledge is what allows distillers to make nuanced changes to make a flavor different, or to know when a step can be ignored to save money, or increase efficiency.
  5. Paul at ADI (aka @Southernhighlander ) should be able to make them for you. Just two 1/2" tubes welded together at the bottom with the turn at the top. It V's slightly outwards so that friction keeps the tubes in place while upside down.
  6. Thanks for the advice, I'll try that. I'm not a wine person but my wife is.
  7. https://www.bloomberg.com/news/articles/2017-04-11/how-to-improve-your-sense-of-smell-and-why-you-d-want-to Curious - how many of you have tried the sense kits? I haven't yet. I found the thing that has helped me most with nosing/tasting was trying a wide variety of different whiskeys. I'm still not where I want to be with it but am slowly getting better. Whiskey kit: https://www.winearomas.com/shop/LeNezduWhisky/
  8. Hitting 140f for 45-60 minutes will kill most but not all bacteria. It's how the sous vide guys can safely cook food for long periods at lower temps. Most of us mash for at least an hour at that temp, Hitting 145 reduces the time down to 30-45 minutes. http://www.foodhandler.com/cooking-pasteurizing-safer-foods/ MDH - I didn't know malic acid would encourage lactic acid production. Thanks very much for that.
  9. One thing to think about, and it's been said on here many time: You are a marketing business that sells booze. You can get as fancy, clever or cheap as you want but it boils down to can you sell product. Making the product is a small percentage of what you should be spending your time on. You should be thinking about what products are likely to sell in your area, are you selling or can you sell in your distillery, are you selling to a distributor, how are you setting up your website etc. Don't get me wrong, production is important. Doing something unique with your equipment is cool and you could use that in your branding. If you follow through with it and make as much of your equipment as you can could make a unique experience in the distillery that customer would enjoy. I know I would geek out if you had a space filled with crazy hand built stuff.
  10. https://en.wikipedia.org/wiki/Rakı
  11. Wow. How many distilleries can the US support? How many per capita in larger population areas? I don't think we're near saturation yet. I expect that chart to go even higher before it starts to level off. I hope to open something in the next 1-2 years, if I don't I will really have to think about how I would do it. In Pgh we already have 4-5 distilleries with 3-4 more in process/rumored.
  12. Ah ok. I'm not going to be any help them, sorry.
  13. Like Champagne, Bourbon is a protected name for the American product. You can find it made outside the US but it will not be called bourbon. http://www.fredminnick.com/2014/06/04/australian-distiller-labels-whiskey-bourbon-others-use-term-marketing/
  14. Pure Google. Glad I could help.
  15. Would something like this work for you: https://vinmetrica.com/product/yan-test-kit/ It requires: https://vinmetrica.com/product/vinmetricas-sc-200-phta-wine-analyzer/