RPG

Hello All! I am looking for information on distillery site requirements (and hopefully not make mistakes others have made). Stuff like square footage, ceiling height, size of access way, vents, type of flooring etc. Appreciate any help ... RPG

very inspirational

Thanks KS. A consultant will be good but in the first instance I want to gain my own personal experience and context. This will happen in one of two ways, either I work in a distillery or take a hands on course that teaches you brick on brick. once I have knowledge, I'll be able to draw up a meaningful biz plan and probably engage a consultant to help sharpen the pencil. BTW - if a distiller in the tri state area (NY, NJ or CT) is looking to hire help please ping me. I am interested. I have solid academic (state of the art) grounding in distilling but very limited practical experience. As a side, significant business experience so I can help in other areas.

Full disclosure - While I know the basics of distillation at a micro scale, I have no practical experience when it comes to a commercial distillery. I lack brick and mortar knowledge, equipment, process flow etc etc. Does anyone have ideas on how to get this knowledge (other than working in a distillery)? I'm told moonshine U's 6-day distiller course does a good job. it is pricy so want to make sure it is what the doctor ordered. Appreciate thoughts.

Full disclosure - While I know the basics of distillation at a micro scale, I have no practical experience when it comes to a commercial distillery. I lack brick and mortar knowledge, equipment, process flow etc etc. Does anyone have ideas on how to get this knowledge (other than working in a distillery)? I'm told moonshine U's 6-day distiller course does a good job. it is pricy so want to make sure it is what the doctor ordered. Appreciate thoughts.

Column still with 5 plates (copper plates). 1 : 1.5 grist : liquor ratio (little higher due to high rye and corn content). Distilled water. Hammer mill coarse (hence no screening - but high fine-flour fraction). 1.3% ash content in rye (on the label - I didn't analyze). Commodity; winter grazer 70 rye; commodity yellow dent #2 corn; soft winter wheat. pH circa 5.4 maintained throughout mashing to fermentation.

Agreed! Thank you

Thank you!

I am very interested in course(s) that teach sensory profiling of distilled spirits. Any leads will be greatly appreciated. Thank you

Noted! Many thanks!

I would have been very interested but too far

Take two: Followed most of the directions from this string except pitching temp as I had mashed before kleclerc77's input (apologies kleclerc77). a) similar mash bill - 60% rye; 27% corn and 13% 2-row malt (barley); b) Cooked corn at 185°F for 45 minutes; then Rye and malt at at 165°F for 45 minutes; added exogenous alpha amylase at 150°F. c) unlike previous time, I decided not to filter the wort rather went for grain-in fermentation. d) SG came out to 1.065. Cooled wort to 98F (sorry kleclerc77) and pitched red star dady yeast. Also added glucoamylase. observed good bubbles. Day 6 of fermentation a) observed much lighter wash with thick slurry at the bottom. Also noticed froth marks all over the carboy. b) I did filter the wash ... needed to agitate with a large spoon due to high viscosity. c) FG on hydrometer came out to 1.000 indicating 100% attenuation; 7.88% abv wash. However refractometer told a different story - FG 1.025 indicating 57% attenuation with 4.57% abv. Point to make - in all my prior readings, hydrometer and refractometer have come in close (delta of .05). This was a material difference. Also want to point out that from approx. 2 gallon wort, port filtration, I probably ended up with a little over a gallon of wash (possibly due to grain in). Sincere appreciation to everyone on this post. thank you

Dear All, are there any 'templates' or 'blue prints' of a business plan for a distillery? I am embarking on writing one and would like to ensure that I am capturing as much distillery-specific features as I can (ones that are not visible to the naked eye as they say). For a non practitioner, this will be a terrific learning experience. I also want this to be wedded in reality. Any guidance or direction will be very much appreciated.

Where are you located?

Noted! Makes sense. Thank you.