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Hello, I’m working to build a list of equipment for a business plan. My approach is to start with the still capacity, and then estimating the optimal capacity of the mashing tank, fermenters and low-wine receivers. The following numbers are based on my theoretical understanding of the whole process and observations in other small distilleries, I want to be challenged by people who own distilling equipment. Assuming I’m working with a 400 litres pot still, I’m figuring a 1200 litres mash tank would be convenient since it’s a 3-for-1 ratio. A full batch of mash with this equipment would require approx. 1000 lbs of grain. I’m estimating that this mash tank of 1200 litres would yield approximately 70% of its volume in strained mash ready for fermentation, therefore 1200 x .7 = 840 litres. Assuming that a fermenter can be loaded at 75% capacity (leaving room for bubbling), I would require 3 fermenters of 400 litres each for instance (or 2 of 600 litres, but I hear that a smaller fermenters are best). After the fermentation has been done, I would have 840 litres @ 8.5% abv for instance. The beer-stripping run would yield 25% of the original volume (840 litres x 0.25 = 210 litres @ 40-50% abv). If my low-wine receiver has a capacity of 450-500 litres, I could do 2 beer-stripping run (for a total of 400-420 litres) ready for the spirits run. Do these numbers make sense ? Thanks.