 Rank: Junior Member Groups: Registered
Joined: 4/7/2008(UTC)
Posts: 21
Was thanked: 1 time(s) in 1 post(s)
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"I'm writing up a business plan to open a pilot micro-distillery. Considering the quick turnaround and market demand I'm designing my first line around Vodka.
As a hobbyist I've processed some corn meal with added sugars or just distilled a Vodka out of sugar, though *I have never bulk processed corn or wheat with no sugar additives.*
Can anyone help me break down the process? Lets say for a 50 Gallon batch to be fermented to 13-14% abv. *
Was considering using corn syrup but I think there will be serious marketing resistance to that.*"
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Rank: Junior Member Groups: Registered
Joined: 1/10/2012(UTC)
Posts: 64
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"Never done 50 gal at a time but the 7/3 rule works for a 6 gal fermentor. That is 7 lbs of cracked corn to 3 lbs of malted barley with 5 gal water. Cooked and mashed as prescribed. Might work in a low and flat type 50 gal container.
Try it with 5 gal first"
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Rank: Junior Member Groups: Registered
Joined: 1/10/2012(UTC)
Posts: 64
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"Nothing wrong with sugar shine( I like it) but you are right the all grain thing keeps the potential alcohol in the 5% range at least in my experience. However it gives you a good base to add sugar to the spent sour grain for some high quality 10 % sour mash.
I use the spent grain once just because I'm to busy to try and run that much. The chickens get a treat after the sour run."
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