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commercial still skills


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Hello -

Two beginner questions: developing bigger-still expertise; subcontracting mash production:

1. expertise:

I'm working toward setting up a distillery, but I'm wondering about the learning curve for a commercial still.

Does practice on a 30L still translate at all? What are the best ways to learn - without practicing on 300L (or so) batches?

2. sub-contracting

Also, we're thinking of sub-contracting the mash production. Has anyone successfully done this? Any words of advice or warning?



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  • 2 years later...

You can contract mash, but fermentation of wort must be done on the distillery site, or fermented wort piped (not trucked) from a brewery.

To my understanding you can bond to bond beer or wine to a dsp bond. And this can be done by truck.

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