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Hello!!

Welcome to Courage and Other C Words! I’m your host, Jenn Root Martell and I have Alex with me again to finish out this second part of the cidery build out conversation! 

However, getting a space is only half the battle in getting up and running as a business as you can imagine. Though it does feel like a lot of money goes out the door up front, sometimes spending wisely at the beginning will save you a ton of headache later on. Take it from us. 

So where does one start with the build out? First things first - you need an architect. I’d suggest going around to breweries or wineries in the area and asking them who they used. 

Also if you can, find a decent general contractor from word of mouth or who has really good references.

The FLOORS. 

• Slope it toward the drains
• Drainage - trench drains down the middle of the space

We had to implement certain additions to our build out to satisfy them as the city wouldn’t sign off on a building permit until health said it was OK. 

• 3-compartment sink
• Hand washing sink 
• Seal the ceilings with paint 
• FRP on the walls 
• Sealing the floor
• Mop sink in a separate room. Ours is in the bathroom

And then there were things we needed to talk our way out of because, like I said, our health department probably still thinks that we’re cooking food over here. 

• No grease trap
• No hoods

Along with the floors are other appliances that will make your life LOADS easier.

• Hot water mixer
• Up to date water heater
• Plenty of power drops
• Refillable CO2 bulk tank with individual controllable manifold
• Air compressor

Also, if there is any way you can put something on casters. Do it!! 

• Chiller
• Pumps (definitely need pumps)
• Filter

A lab of some sort. 

• Titration equipment
• pH meter and calibration solutions
• SO2 reagents for testing
• Small kitchen scale (preferably waterproof)
• Plastic sample test tubes

And if you’re fancy enough to be able to set aside more space for this, here are some suggestions:

• Microscope
• Microbio tester - Can get a portable one like what we have - Hygiena
• All the beakers and test tubes and measuring things

Also adjacent to the production space is - COLD STORAGE. 

The stuff you need to actually start making cider. 

• Stainless steel fermentation tanks. 1000gal/35BBL
• Brite tanks - jacketed, insulated, and pressurized
• Glycol chiller and piping
• DIY piping system - PEX? Don’t say process hosing to the city
• Smaller tanks
• Designated mixing tank and racking tanks

Along with the tanks we definitely needed:

• Forklift (used) - an absolute must have
• Low profile pallet jack 

The decision to pull the trigger on most of these was in reaction to issues or in general just trying to save our backs. 

• Electric pallet jack to save your back
• Electric pallet stacker 

Along that thread, there were definitely a few other things that we didn’t even think about:

• Rack for hoses
• Ozone machine

Thank you to Tony Stuck for the awesome intro/outro music and to Mary Ann King for the amazing pod art that you see for every episode.

If you’ve enjoyed this episode, please share it with a family member, a friend in the alcohol industry, or even just a stranger on the street! I so appreciate your support.

For more information about me and this podcast visit us online at drinksbizwomen.com or follow the podcast @drinksbizwomen on FB and Instagram. Talk to you soon! And thanks for joining me today!