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The owner/distillers at Millers and Saints Distillery of Saint Louis Park, MN are moving out of the spirits business and focusing on other aspects of the beverage industry. As a result, we have a complete Distilling Package, a Spirits Package, and a Branding Package for sale. -The Distilling Package ($100,000.00) includes a 300gal ss/copper steam jacketed pot still with 14 plate copper column by Global Stainless and all the associated buckets, tanks, measurement equipment, barrels, racks, pumps, bottlers, packaging equipment/ supplies, office equipment/furniture, and electronic production data forms, formulas and templates. -The Spirits Package ($65,000.00) includes barreled whisky, bourbon whisky, gin base and rum, along with bottled vodka and gin. -The Branding Package ($100,000.00) includes all established rights to the name as well as approved labels and logo, branding iron, formulas and website. Interested parties may view the photos of the still, barrels and product at the photobucket page, click: http://s345.photobucket.com/user/millersandsaintsdistillery/library/ Interested parties should contact Ron at email@example.com. Ron can send out a package list and pricing with a discount for multiple packages.
meerkat posted a topic in TechniqueOne of my products is a software package for doing proofing calculations when blending, diluting or fortifying spirits. Over the years a few customers have asked me whether the software could be used for calculating blends involving liqueurs which include syrup or granular sugar. Unfortunately my software cannot cope with anything beyond pure alcohol-water mixtures. Whenever I have followed up on these requests I have found the producers of the liqueurs were very reluctant to explain their calculation needs in any detail. The email exchanges always died out quickly and I concluded that these recipes were closely guarded secrets. I have had two more of these requests, followed by the usual silences, in the last few weeks and it got me wondering whether it would be worth investing in getting the necessary data and developing a blending calculator that could include the effect of sugar. If any of you have experience of how the blending calculations are currently done for liqueurs I would be very grateful for your comments. I am absolutely not interested in getting at anybody's recipes (I don't run a distillery) and I am only interested in the general procedures used for doing the blending calculations. From what I understand, it is necessary to do a lab distillation after every blending operation to determine the proof. If the proofing calculations are being done as simple proportions (as in the Pearson Square method) and neglecting the shrinkage this could be a slow and laborious process of creeping up on the target proof. I supposer at the top end of the market the blenders are using fixed recipes that have been refined by trial and error over decades, and at the bottom end of the market accuracy may not be important. If you are able to comment on this process, without giving away your trade secrets, please help me to see if there is a problem I can help solve. I don't want to put a whole lot of work into developing a solution to a problem that does not exist. Thanks in advance for your comments.