Jump to content
ADI Forums
travellers

Growth Rate in the marketplace.

Recommended Posts

Helo Everyone-

I hae no doubt that this figure will vary greatly and depend on many different factors. We are setting up shop outside of the DC area and was wondering what sort of growth rates people have experienced being close to a large metroploitan area. I'm asking because I'm trying to determine my initial production levels. I was also wondering what production percentage people started at? Or did most of you just go right in at 5 days a week running th still. I'm planning on a running a 150gallon still at least 2 to 3 days per week.

Thanks.

Share this post


Link to post
Share on other sites

Make as much as you can, sell it faster than you can make it and hope people like it enough to buy more. Look... The truth is no one can really answer that question. Tell me the temp and dew point on June 3rd 2014, at 3:21 pm within 1 degree.

Share this post


Link to post
Share on other sites

You have picked the only place in America where the economy is booming, so I think your chances are good. Listen to the voice of the customer, buy the biggest still you can afford, and don't skimp on quality of product and marketing.

Share this post


Link to post
Share on other sites

You have picked the only place in America where the economy is booming, so I think your chances are good. Listen to the voice of the customer, buy the biggest still you can afford, and don't skimp on quality of product and marketing.

I disagree. Get the smallest still and plan to make more runs if necessary; you can buy bigger equipment when needed. Quality and consistency is important. Throw everything else into marketing!

Share this post


Link to post
Share on other sites

I just started production and we are running a 150 gallon still making double distilled whiskey. We are trying to keep a schedule of mashing/fermenting/distilling three batches a week, plus one spirit run/bottling run a week. That should get us about 1,000 bottles a month if we can keep this pace up. We are also open to the public for bottle and drink sales 11 hours a week. I am putting in about 60 hours a week and have one employee putting in about 40 hrs. I think we could squeeze in a fourth mash/distill a week, but I am not sure we can fit four stripping runs into one spirit run. My mash tun/fermenters are 300 gallon so with the addition of a dedicated 300 gallon stripping still we should be able to double production without adding (many) any additional hours.

In my opinion/experience starting with a 150 gallon still is practical but you may end up like me; starting to make plans for a larger still on the day you open. :lol:

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×