Page 30 - Beverage MasterOct Nov 2020

Craft Distillery
causing hard decisions regarding cost-cutting and
expense squeezing later. Collecting accurate cost
measurements before startup is a lot of work, but
it ensures that the owner gets the equipment and
machinery based on what they have right now and
what they want in the future.
“For example, going with a column still means
you’ll be installing the entire system upfront, even
if you don’t yet need it,” said Kelty. “You may
only run it on a part-time basis, but with a column
still, once you reach max productivity, you have
to install additional column stills to increase pro- commonly installed PVC drains installed under slab
duction. One fermenter is generally needed per
eight-hour shift, so if you run continuous shifts,
you’ll need up to three fermenters per 24-hour
cycle. A simpler pot still can be run on a batch basis happened to. That’s just one example of things
and, if needed, can also be used after fermenta-
tion as pre-bottling holding bottling tanks. They
are multi-functional and can be added to, but they
require more attention than a column still.”
Kelty told Beverage Master Magazine that using
experienced professionals in distillery design is a
must. Roughly half of VITOK’s distillery design busi- to your spent grain. Farmers used to take all they
ness includes the trendy retrofitting of old buildings could, but in Kentucky, Kelty said there’s now an
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into new distilleries. Often, these buildings need
redesigning to accommodate the potential hazards
of distilling. New construction is costly upfront but
allows optimal design based on current and future
plans.
“All architects, designers and engineers must have
a safety-first mindset because of the inherent dan-
gers of distillery operation. VITOK started as chem-
ical plant engineers, so safety is ingrained in our
way of thinking. Others may not necessarily have
that same mindset,” Kelty said. “Did you know that
concrete floors can melt if distillery wastewater is
pumped through them at too high of a tempera-
ture? Neither did the particular distiller that this
that experienced distillery professionals know, and
some unexperienced general contractors in the dis-
tillery construction field may not.”
Future goals and expansion plans should include
the possibility of increased deliveries, the need for
additional raw materials storage and what happens
overabundance of distilleries and spent grain, so
farmers are now charging to haul it from the distill-
ery, meaning additional costs.
A project manager is also critical, he said, to keep
the project on deadline, within budget and moving
smoothly.
“And then assemble as much of a dream team as
you possibly can to keep all parties moving in the
same direction towards the same goal. The owner,
architects, engineers, lawyers and marketing con-
sultants need to start at the same time to be on the
same page and working towards the brand story or
identity that the distiller wants to convey. Having
that singular vision helps avoid cost overruns and
delays.”
“Just learn as much as you can, talk to those that
have gone through it, and partner with those hav-
ing verified experience in distillery startup equip-
ment, procedures and practices,” Kelty said.
Don’t Forget About Grain Handling
“Grain handling is usually an afterthought,” said
Adam Dubose, Sales Engineer at ABM Equipment
9/28/20 1:50 PM