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Distillery Operations: How to Run a Small Distillery, by Mr. Payton Fireman
Download PDF Distillery Operations: How to Run a Small Distillery, by Mr. Payton Fireman
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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.
- Sales Rank: #49327 in Books
- Published on: 2016-05-06
- Original language: English
- Dimensions: 11.00" h x .51" w x 8.50" l,
- Binding: Paperback
- 226 pages
About the Author
Payton Fireman is an attorney by trade and has practiced law in West Virginia for thirty years. In 1998 he founded The West Virginia Distilling Company, LLC, which is West Virginia’s first legal distillery licensed since Prohibition. To improve upon the government regimen for alcohol blending and accounting he developed Alcohol Blending Software (ABS), a computer program which can be used to manage virtually every part of a distiller’s business. This Distillery Operations Manual extends his work on ABS Software to the physical and biological processes of operating a distillery. Payton was born in Boston in 1958 and raised in New York City as well as Lake Placid, New York. He attended high school in Clearwater, Florida. Moving to West Virginia in 1976 he completed his undergraduate and graduate studies at West Virginia University in 1983. In addition to his membership in the West Virginia Bar Association, he a member of the Florida Bar Association. He was director of the Criminal Justice Program at Salem College from 1985 until 1989 and then served as a Trust Officer for Huntington Bank for ten years until establishing his private practice in 1997. In 1998 he began building his distillery. His company websites are mountainmoonshine.com and alcoholblending.com.
Most helpful customer reviews
2 of 2 people found the following review helpful.
This is good, in that it allows him to get into ...
By Adam Floyd
Author describes his personal method of producing a single product. A high gravity mash from corn meal converted with enzymes, mixed with purchased neutral spirit. This is good, in that it allows him to get into very detailed specifics without being vague, and he does goes into quite a bit of detail. If you want formulas on how many BTUs you need to heat a certain amount of mash, or if theoretical formulas just make you giddy, you might want to pick this book up. Although it's quite theory heavy, he still writes in a personable way that hold interest, and if the formula heavy pages worry you when you leaf though the book, don't be scared. Most are just proofs for his conclusions and could even be ignored if you want.
The bad side is that the book is also very limited in scope. Many of the things he describes are challenges he faces with his personal equipment and will likely be worthless to you. In describing things he chooses not to do, he also portrays some practices as almost being "wrong". Pretty standard stuff like using barley or barrel aging. At the same time I disagree with many of the things he does from a practical and quality control standpoint, and he admits in the end that his business didn't do very well, referring to his product as a form of flavored "poison". In the end you'll have to decide which advise you want to listen to, and what to ignore.
Not many quality books on the subject, due to legalities I guess, so this might be worth picking up, but for 30$ I regret the purchase.
0 of 0 people found the following review helpful.
It's Alright
By Ise Loa
Takes a lot of reading to get to the applicable part.
0 of 1 people found the following review helpful.
Buy it now............. save the pain. Learn the first time.
By Larry R.
This is a well done book from cooking to bottling and the dirt in between. He passes on a great understanding of the critters that either make good whisky or eat up all your profit. Along with great hard data on the whole aspect of getting a quality product out the door. Just cooking at home for fun? When you step up your game you will want the knowledge here.
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