GitcheGumme Posted May 19, 2016 Share Posted May 19, 2016 I'm very early in the process of starting a distillery in northern Michigan. We'll be producing rum, gin, and whiskey, hopefully utilizing local sugar sources as much as possible. I'm hoping to do small batch experiments with single grain varieties and different yeast strains as well. I come from a brewing background and am hoping to take the lessons I've learned there and extend my knowledge into the distilling business. Cheers! Link to comment Share on other sites More sharing options...
Gwydion Stone Posted May 19, 2016 Share Posted May 19, 2016 "hopefully utilizing local sugar sources as much as possible" You have people growing sugar in Michigan?? Link to comment Share on other sites More sharing options...
GitcheGumme Posted May 19, 2016 Author Share Posted May 19, 2016 Sugar meaning fermentable sugars, whether they need to be broken down or not. We have potatoes, corn, barley, sugar maples, rye, and other sources. Link to comment Share on other sites More sharing options...
RobertS Posted May 20, 2016 Share Posted May 20, 2016 Don't forget the various fruits and berries for brandies! 1 Link to comment Share on other sites More sharing options...
Shindig Posted May 22, 2016 Share Posted May 22, 2016 Where are you thinking of opening in Michigan? Link to comment Share on other sites More sharing options...
GitcheGumme Posted May 23, 2016 Author Share Posted May 23, 2016 I'm planning on opening in Marquette, MI. The wildly optimistic plan is be up and running in one year. In reality, I'm probably looking at a May 2018 opening. As far as I know, we'll be the only distiller in the Upper Peninsula, but if some one else is on the ball, good for them, and for me, because it will give more visibility to the industry in our area. Where are you at, Shindig? Link to comment Share on other sites More sharing options...
3d0g Posted May 23, 2016 Share Posted May 23, 2016 On 5/19/2016 at 4:24 PM, Gwydion Stone said: "hopefully utilizing local sugar sources as much as possible" You have people growing sugar in Michigan?? Uhh, yeah. Michigan is the largest producer of sugar in the US. Sugar beets. Link to comment Share on other sites More sharing options...
bluestar Posted May 23, 2016 Share Posted May 23, 2016 1 hour ago, 3d0g said: Uhh, yeah. Michigan is the largest producer of sugar in the US. Sugar beets. True. We specifically looked in detail at sourcing sugar beet juice or syrup for spirit for our planned Michigan distillery. Did some experiments 4 years ago. You can use the refined sugar, it is almost the same as using refined cane sugar. But anything less than fully refined has flavor components that must be distilled out, and the "molasses" is unusable. Of course, there are some European traditions of using beet sugar for distillation, especially during periods when grape was scarce because of phylloxera and ersatz rums. Link to comment Share on other sites More sharing options...
Gwydion Stone Posted July 12, 2016 Share Posted July 12, 2016 On 5/23/2016 at 7:01 AM, 3d0g said: Uhh, yeah. Michigan is the largest producer of sugar in the US. Sugar beets. That's fine, but you can't make rum from beets, which the OP indicated he was interested in making. Rum is made from sugar cane. Link to comment Share on other sites More sharing options...
3d0g Posted July 12, 2016 Share Posted July 12, 2016 4 minutes ago, Gwydion Stone said: That's fine, but you can't make rum from beets, which the OP indicated he was interested in making. Rum is made from sugar cane. OP also said he intends to do gin. Beet sugar would produce an ideal GNS base for that. Also, bluestar is dead-on. Beet "molasses" isn't meant for human consumption. Link to comment Share on other sites More sharing options...
Gwydion Stone Posted July 13, 2016 Share Posted July 13, 2016 Is it really that much of a stretch to expect someone to understand that my comment about sugar cane was in reference to his mention of rum? I didn't think I'd need to spell that out here. Link to comment Share on other sites More sharing options...
3d0g Posted July 13, 2016 Share Posted July 13, 2016 Sorry, you've lost me Gwydion. Maybe go back and re-read what you said? Of course, rum cannot be made from beet sugar. You stated the obvious to this audience. Gin however could. We cool now? Link to comment Share on other sites More sharing options...
MG Thermal Consulting Posted July 19, 2016 Share Posted July 19, 2016 I am shipping a chiller to near Traverse City, they will be opening soon. Link to comment Share on other sites More sharing options...
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