Distillery Operations: How to Run a Small Distillery
This work covers all aspects of distilling operations from
fermentation to bottling. It is written by a licensed distiller who started his
own distillery and then operated it successfully for almost twenty years. The
book’s focus is on the actual mechanical, biological and chemical aspects of
operating a distillery as well as the regulatory requirements associated with
being in such a highly regulated business. The book is not highly technical but
is written on a professional level as a peer to peer work for other distillers.
Alcohol aficionado’s who want to learn how alcohol is actually fermented,
distilled, rectified and bottled will also learn a great deal from the text.
While there is a great deal of text and explanation of the processes involved,
much of the work is explained in tables that show the results of various operations,
like just how big a still do you need to produce 100 gallons of alcohol a day;
and how much corn do you really have to purchase to make that 100 gallons, down
to how many yeast do you need to ferment it and how much energy do you need to
apply in order to distill it. The book provides a good survey of the processes
necessary to produce quality beverage grade alcohol on a commercial but still
artisanal scale. The later parts of the work are devoted to the author’s
experiences and conclusions about the distilling business.
To view the book, product details, and “Look Inside” its
contents, please use the following link:
https://www.amazon.com/dp/0983337640/ref=nav_timeline_asin?_encoding=UTF8&psc=1
