john0 Posted June 4, 2018 Share Posted June 4, 2018 Hi guys, I've read a few posts touching on this subject but wanted to see if I could drill down a little based your experience. We are about to view a space and the manager has some concerns about the odors affect neighboring tenants. The space is a basement below retail shops - not sure the nature of the business yet. We are a super small operation, planning to distill about 4 times a month. We will be fermenting fruit for brandy, and not working with grain or cooking/heating mash. Based on my observations at other distilleries, the highest odor output results during distillation. Sure, it always smells like alcohol and fermentation on-site, but outside these facilities I don't detect much odor. Breweries, on the other hand, seem to have a much more significant um....odor footprint. I told the manager that our closed fermentation process is not likely to produce any real noticeable odor outside the facility, and that alcohol odor will be noticeable during distillation only. I realize that's not totally accurate, but I don't want her to think that distillation is this super stinky operation, which I really don't think it is. Please let me know your thoughts if you get a chance. Cheers! -john Link to comment Share on other sites More sharing options...
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