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pressure9pa

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Everything posted by pressure9pa

  1. Sorry to hear this as I was following this thread closely. If you don't mind me asking, was the complexity of your design the root cause of the failure? If so, could you briefly describe it? Please don't feel pressured to share anything you wnat to keep confidential, but something as vague as "shape", "size", or "decoration" might be helpful to the group.
  2. Welcome to the board, this certainly is the right place!
  3. LTC hit what my statement was supposed to convey. I wouldn't trust any gin or infusion to be a perfect replica either. If you're testing to see if you like an ingreedient, it's probably ok. If you're trying to scale X tablespoons at 3L to 100X tbl at 300L, you'll be in the ballpark but not exact.
  4. If I were in this situation, I would assume the same margins exist like a 3 tier system and then "pay myself" for being the distributor. For every dollar you get in selling a 750 mL bottle to a distributor, a bar will charge about $.62 for a single drink. They will pay about $1.62 for the bottle to a distributor, so I would plan on being around the same price. (You probably also inherited the state excise burden, which a distributor is now paying.)
  5. My personal suggestion is to do your own first, then spend the $300 to compare and make any additions or revisions you might need.
  6. I would shoot for about 14%. Higher is possible, but it can stretch the yeast, and make the fermentation time noticably longer. The main variable is the yeast. If you're purchasing a yeast, I would get their input as well.
  7. Product is very important to this question. If it's barrel-aged for example, the volume is very important. If it's a vodka, less so. Infusions, gins, etc. figure somewhere between. Also, just because it doesn't scale up perfectly doesn't mean there's no value in the experiement. Something that's awful at 1 gallon won't be great at 100.
  8. Hope it works out for you. I hope to get back to the islands someday after a week vacation ten years ago which wasn't nearly long enough. ''Research'' might be a great excuse.
  9. I'm not sure who else, if anyone, acted on this post, but I've been very impressed with Sisyphus and Carl's knowledge of startups and their use of electronic marketing. They are quoting a package for me, but even if that doesn't work out I think I've learned quite a bit from our handful of conversations. I know must members of this forum are further along in the business than I am, but if there's anyone looking for a specific marketing plan or a quick overview of where they stand, I'd suggest giving Sisyphus a call. Carl wasn't at all pushy, and actually guided me in a direction that will require fewer resources than I originally anticipated.
  10. I can't offer anything to your specific request as we haven't made an application yet (building not finalized), but let me know if there is any other way we can help your effort.
  11. Lenny, I just sent you an email. If it's still available, I'd like to see the document you reference above. Thanks in advance. Jeffery
  12. Perhaps a "real" mash that never had yeast added? That way the color of the input is somewhat realistic, and a clear liquid comes out.
  13. I have no useful information for you, but wanted to say thank you for your service and welcome to the industry.
  14. Good question. If someone had a list and some approximate time frames, I'd be happy to format it and re-post.
  15. Welcome. Do you mind if I ask what part of Kentucky you are targeting?
  16. From my little experience, time is a very important variable as well.
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