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Found 3 results

  1. Hi!, AM trying to figure out floor space in a potential building and in the garage is 38' x 50' x 17,9 high , two garage doors 12' witch is on the right on the plan left section is tasting room and office etc . Is it possible to have 300 gallon still for gin and a 600 gallon still & rectification column 20 plates in that floor space for vodka and whisky? is it too much? what size do i need the fermenters to be and mash plus a stripping still size so it doesn't bottleneck for 4-5 days a week production? After that we need a space for empty and full bottle palets, bottling section and storage tanks, storage space grain & barrels. Am i losing my time with this place? The plan is to get 60 000 x 750ML bottles a year at it maximum potential. Thank you for your feedback if am missing things or else let me know!
  2. 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.
  3. Stupid n00b question from a relative first-timer (We just got our COLA! Time to bottle some spirits!) I make a liqueur with a target of 40% ABV. So far I've made 4 batches, all of which are a little bit less than that. First batch, for example tests at 36.75% ABV after re-distilling a sample. I went a little bit under on purpose with the plan of testing the proof and adding a bit more GNS to get the liqueur to the right bottling strength. And now that I'm attempting to calculate how much GNS-190 to add, I'm realizing this may have been much easier the other way around. The dilution calculators and examples that I see out there are geared towards diluting barrel-proof or high-proof spirits with water, not adding GNS to bump up an under-proof batch. I would see what AlcoDens can do for me, but I've got a mac. I was once good at chemistry (like in high school) but evidently I profoundly overestimated how much of that I've retained. Can anyone help me get me in the right direction?
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