Starting my Calvados business from scartch

[rouxbox]

This is my first post to my forum so excuse me if similar questions have been posted before. My business partner and I are putting together a plan to start a Calvados distillery. We own 40 Ha of apple and pear farm. We would like to start small and build it up as we gain experience.

Question 1 : For that size farm, given that most apples will still be exported, what size equipment does one need for distillation

Question 2 : I have my eye on a copper distiller, where can one get one of these : http://geraldblondel.files.wordpress.co ... =655&h=436" onclick="window.open(this.href);return false;" rel="nofollow

Question 3 : What are ALL the components you need from creating cider to making the Calvados?

Answers are much appreciated

[Bushman]

This is my first post to my forum so excuse me if similar questions have been posted before. My business partner and I are putting together a plan to start a Calvados distillery. We own 40 Ha of apple and pear farm. We would like to start small and build it up as we gain experience.

Question 1 : For that size farm, given that most apples will still be exported, what size equipment does one need for distillation

Question 2 : I have my eye on a copper distiller, where can one get one of these : http://geraldblondel.files.wordpress.co ... =655&h=436" onclick="window.open(this.href);return false;" rel="nofollow

Question 3 : What are ALL the components you need from creating cider to making the Calvados?

Answers are much appreciated

You have other considerations as well. I would approach it a little differently as before you ask what equipment is needed you probably need to determine how your going to produce the product.

1. You mention cider so are you planning on using a grinder/press to first make the cider? (This is time consuming so having a commercial set up is very important).
2. Fermenting the fruit or straight cider you are probably going to get between 5-8% without adding sugar to raise the abv. (Many of us prefer this but if your looking to make a profit you might need to consider your options)
3. 40 Ha is around 98 acres, how many trees or what is your annual yield? If your planning on importing apples you need to determine that cost.
4. Where will you store that much fruit before processing.
5. To increase your yield you might consider using the pomace to make grappa

To answer some of your questions most of the copper pots I've seen are now made in Portugal so you might do a google search.
Before jumping into this I would consider a small still and making small batches to learn the techniques and what's involved. I understand it is illegal without a license but I know a few micro distilleries that started this way. It's a huge investment and I wish you the best.

[goose eye]

you lookin a tax write off or you lookin to make money. how long can you last with no income from this brandy operation. what is your operatein budget.


ole boys would start by takein little trips to operations like the one you lookin to do. go to as many of em as you can get to. would ask em the business part - what would
you do diferent if you could would be one of the main questions
they aint gonna tell you there recipe. gleen the info that suits your needs.
when you say we that means you best get a lawyer to dot the I an cross the t.
you askin bout marketin an such

makein likker is the esay part

so im tole

[Black Eye]

If you're looking for info to go legal and start an artisan distillery then I'd go look into American Distillers Institute. They have publications focused more on the legal Artisan Distillery... ads for commercial suppliers and what not, talk about classes and things like that.

No offense, but it sounds like you came up with an idea and not a lot of practicle knowledge on the subject... Don't worry the guys that own the company I work for did the same thing. I'll give you their number, their bleeding money out their ass right now

If I were going to start a distillery, starting with a product and not much else, I'd go try to talk to any micro distiller that would talk to me. I'd get a lawyer maybe a couple of them cause well I'd wanna really cover my ass. Then I'd probably start looking to find some kind of educated distiller, someone with some traing and experience and hash out a plan with them. I'd think they wouldn't just develop a recipe and run the distillery for you, just for a paycheck. you're probably going to have to cut them in as a partner or compensate them somehow. Getting all the equipment is the easy part, thats just handing out a whole lotta money and quite a bit of time.

I have a friend that developed a beer recipe. He wanted to make a run at it, so he contacted a few local micro breweries to help out. One was open to the idea of running it for him and taking a small percentage. They allow him to come in and assist with the brewing. I think they charge him $0.25 a bottle and he pays for all the materials or something. They do the full run and bottle it all. He has a deal with a distributor to get it into some local stores ( thats the short version of it all)

Considering all you have is apples and pears, maybe you could consider developing a recipe and going into a partner ship with a micro distillery? Or just look for a deal to supply apples and pears and steer clear of all the headaches of starting up your own. I know that there is a guy or two here making some Apple Brandy.... maybe they'd help you develop a recipe and you could help them retire early?
Just my $0.02

[MDH]

I also take issue - not personally, please mind - that you want to call it "Calvados". If you have any idea of what Calvados producers go through to make their product, you will begin to think of renaming yours "Apple brandy".

The Calvados process involves a mash of mostly apples and up to 20% pears. Usually the apples are balanced towards the more aromatic varieties these days, but historically, all the apples nobody would eat because they were too bitter were used. These were - and still largely are fermented for up to four months in non-controlled conditions by completely wild yeast/bacteria to about 4-7% alcohol.

They also do not use Holsteins, Carls or Bavarian stills.

Now - if you have a way to make this whole process economical, I admire your tenacity. You'd probably become highly recognized as well for doing it the real way, because a lot of microdistillers popping up these days are looking for ways to "Skimp out" on products, which to me looks like a recipe for disaster.

And as this microdistilling movement is - in my opinion - a market bubble, a lot of them will die off, while the few quality committed who also have good marketing and labeling skills will stay on board.

[Hearts_On_Fire]

As well, consider the aging time, at least a few years for proper aging. As well, you will need a good sales rep and proper (finished product) samples because people are going to want to know what they're buying.