Wilder

Try using your bulk a second time, add sugar and allow to work again! The time that the corn soak will also help break down the starch. Old timers did not boil or even heat their mash, I question if it is even worth the trouble. I know someone sill not agree with this statement.

Sweet corn when dried on the stalk evaporates to nothing(mostly water). When comparing the two one looks like corn the other is almost none existant. I don't think this would be a workable solution.

I have been doing soom numbers crunching, and it is my estimate that it would depend on what part of the country in which you live. I believe a small distillery with a capacity of 150 gallons a week could be done with a budget of 50,000 to 75,000 thousand dollars easily. This would be, if you have building skills, and metal working skills and a working knowledge of the formulas that you will clear throught the TTB. I think it could be done for less, but some here think the only way to do this is to buy a 200,000 dollar still. I am in the process of getting everything together at this point. Three teir states like GA are the most expensive. Good luck. Wilder

It would appear that to sell your own product in GA. The company must pay $2000, distiller fee $1000 and a wholesalers fee $1000.

Is Georgia a state that allows distillers to sell directly to retailers. Where, online, can someone find this information. Thanks Wilder

I would guess that your output should be around 6 gallons per run at or near 100 proof. Is this what you are estimating?

Did you do corperation or sole propritor?

Thanks This is the plan that I intend to go with. I joined here to find the information that I need to start my own distillery and hope that every one will be patient if I ask a stupid question.

What are you opinions on site built column stills? I several friends that are union boilermakers and one plumbing and design engineer. Do an of you have an thought on this or do you favor the really custom built models. I'm not really after a still that is to be placed in pictures, just on that will make a clean, quality product with a great taste.

Are oak chips allowed in other spirits, and how are these handle in the ttb flavoring reports?

Wanting to do the same in east central Ga, I think you may know a friend in Tifton. I would like to get in touch and pick your brain as to how far you have gotten in the process, and what is involved in doing this in GA. Thanks Wilder