Process Consideration for a New or Not So New Distiller

Are you building your business plan for a new distillery or are you expanding? Are you running smoothly but you think maybe not all your equipment is utilized in sync or in an efficient way? How can you evaluate the equipment size you need, the cooling capacity required, the necessity or not of adding on to your equipment (agitation, different vents or ports, jacket or coils), while linking these to fermentation microbiology and an increase bottle production per annum? We are looking forward to guiding you as microbiologist and with our experience working with many distillers around North America.