pressure9pa

Welcome.

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.

Welcome to the board, this certainly is the right place!

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.

Welcome Chris!

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.)

My personal suggestion is to do your own first, then spend the $300 to compare and make any additions or revisions you might need.

Excellent resource, thanks for posting.

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.

Bravo, Quirk.

Welcome to the forum!

Good looking piece of glass there!

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.

This is an amateur brewing online resource that talks about the issues and has some very good calcuation

guidelines.

http://www.howtobrew...hapter15-1.html

hunt thru the several chapters. John Palmer is a friend and the website gets high marks for accuracy, but

the background details are quite simplified (it's for new brewers).

Then keep in mind that we aren't making tasty-hoppped beer - we are making wash. So flavor issues like

sulfate levels impacting hop flavor, of MgSO4 in excess creating sour/bitter taste is a 'don't care' for distillers

except that you probably want to taste/sample the wash for problems.

Good link Steve, thanks.

Where are you operating?

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.

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.

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.

...

In short... maybe you can skip fire supression if your overal production strategy allows it - and your AHJ agrees. If you'd like, I'd be happy to share with you a documennt that I prepared to help local fire/building athorities understand how I was going to work within the code and not exceed the MAQ. Shoot me an email if you'd like more info from my dealings on the matter.

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

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.

I have no useful information for you, but wanted to say thank you for your service and welcome to the industry.

Good question. If someone had a list and some approximate time frames, I'd be happy to format it and re-post.

Welcome. Do you mind if I ask what part of Kentucky you are targeting?

From my little experience, time is a very important variable as well.

Congratulations on a great start!