spiritofmaine

Hi Robert, I realize this post is a bit dated but I would love to take a look at the yield information you may have available. I would very much appreciate reviewing the resources. Would you be available for a call sometime this weekend or early next week?

Pano, Thanks for your detailed response and insight. I had a follow on question.... ... I'm confused about what you mean by washes of 12%? Where is that 12% figure coming from? Charles, Thanks for your yield insights.. Now doubt you have a lot of expertise and I hope to learn from it..

Looking to get some yield data to build a cost model for apple distillates. 1. Brunner and Tanner claim that apples have a mean yield 5l pure ethanol / 100 kg raw fruit. Can anyone who has gone though the entire mash/ferment/distill cycle comment on the accuracy of this number? 2. Can anyone chime in on the yield of 1 gal of raw cider in terms of pure alcohol produced? Is there any insight on a better/best way to analyse cost/yield using apple as the base looking to make calvados or an apple vodka. I do not need to factor into the cost of paying all the other bills, just the cost of the raw materials without any processing or bottling. Using the Brunner Tanner yield estimate, it seems pretty clear that I would have a hard time making ends meet if I had to buy apples near $1.00/kilo (would anyone even sell at that price)? Please discuss.

Hey all How Ya Doin? My partner and I are in the concept phase of a craft spirits and essences business where we also foresee a farm and food service component in a 5 year horizon. At this phase, we are sketching out the numbers to see what makes sense. The distilled product offerings will be built on a careful selection of organic local product, fruit and/or grain or tubers. We aim to reach a very high bar in terms of quality and experience and presence in the regional market. We are very inspired by some of the more seasoned outfits on the west coast, hats off to that incredible work! Our own personal distilling experience has thus far been traditional home pot stilling of arak based on grape eau de vie in the middle east , so we are looking to develop a model around the local materials we have access to in New England. I should also mention that I have been doing some interning at a local distillery making rum. I've been enjoying the forum for a while now and am hoping to use it to network with like minded passionate people who are finding success at seeing their dreams come to life. Ill probably be asking alot of questions about apples, pears, cherries - raw materials/conversions in general - and also seeking insights from the community that might help to bolster our planning and establish the right foundations for success. Products that get us excited: Calvados, Gin, Eau de vie (pear, cherry, plum, apple) First question, how long have you been at it and have you met success with professional distilling? Cheers! B

Hey all How Ya Doin? My partner and I are in the concept phase of a craft spirits and essences business where we also foresee a farm and food service component in a 5 year horizon. At this phase, we are sketching out the numbers to see what makes sense. The distilled product offerings will be built on a careful selection of organic local product, fruit and/or grain or tubers. We aim to reach a very high bar in terms of quality and experience and presence in the regional market. We are very inspired by some of the more seasoned outfits on the west coast, hats off to that incredible work! Our own personal distilling experience has thus far been traditional home pot stilling of arak based on grape eau de vie in the middle east , so we are looking to develop a model around the local materials we have access to in New England. I should also mention that I have been doing some interning at a local distillery making rum. I've been enjoying the forum for a while now and am hoping to use it to network with like minded passionate people who are finding success at seeing their dreams come to life. Ill probably be asking alot of questions about apples, pears, cherries - raw materials/conversions in general - and also seeking insights from the community that might help to bolster our planning and establish the right foundations for success. Products that get us excited: Calvados, Gin, Eau de vie (pear, cherry, plum, apple) First question, how long have you been at it and have you met success with professional distilling? Cheers! B