trose Posted October 13, 2008 Share Posted October 13, 2008 Hi folks: Am new to the forum and am trying to support a loved one's dream! When attempting to develop new "fruit" based distilled products, what is an ideal still size that you would recommend? Then, once you want to scale up your batch size, what would be a good recommended still size that would enable good translation of quality and taste? Are there other process parameters that one should be concerned about when scaling up the batch size? Thanks in advance for any help you can provide. Tex Link to comment Share on other sites More sharing options...
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