0 00:00:00,000 --> 00:00:30,000 Dear viewer, these subtitles were generated by a machine via the service Trint and therefore are (very) buggy. If you are capable, please help us to create good quality subtitles: https://c3subtitles.de/talk/848 Thanks! 1 00:00:15,080 --> 00:00:17,599 Give a warm welcome to 2 00:00:17,600 --> 00:00:19,789 Stephan Heininger 3 00:00:19,790 --> 00:00:21,889 as the first part of the 4 00:00:21,890 --> 00:00:23,120 double feature. 5 00:00:27,220 --> 00:00:28,220 And 6 00:00:30,460 --> 00:00:32,979 because this is a double feature, 7 00:00:32,980 --> 00:00:35,619 I get asked to please 8 00:00:35,620 --> 00:00:38,019 don't walk around while 9 00:00:38,020 --> 00:00:40,539 just talk, please watch 10 00:00:40,540 --> 00:00:43,269 all the too serious 11 00:00:43,270 --> 00:00:44,709 and enjoy it. 12 00:00:44,710 --> 00:00:46,899 So let's start with the first 13 00:00:46,900 --> 00:00:47,900 part. 14 00:00:48,500 --> 00:00:50,839 To my right, it's Stephanie 15 00:00:50,840 --> 00:00:53,059 Heininger, you all know him from 16 00:00:53,060 --> 00:00:55,369 the and our podcast, 17 00:00:55,370 --> 00:00:57,499 so give him a warm welcome and 18 00:00:57,500 --> 00:00:58,500 start with the show. 19 00:01:08,320 --> 00:01:11,169 Lee graduated master distiller from 20 00:01:11,170 --> 00:01:13,209 the Institute for Fermentation and 21 00:01:13,210 --> 00:01:15,309 Biotechnology in Berlin. 22 00:01:15,310 --> 00:01:17,859 I am also the fifth generation, 23 00:01:17,860 --> 00:01:20,049 uh, distiller of our 24 00:01:20,050 --> 00:01:21,939 family companies still. 25 00:01:21,940 --> 00:01:24,009 So please don't this 26 00:01:24,010 --> 00:01:26,819 all the commercial alcohol producers 27 00:01:26,820 --> 00:01:29,019 persay because that's how I do 28 00:01:29,020 --> 00:01:30,039 my living. 29 00:01:30,040 --> 00:01:32,409 And we're going to talk today about, 30 00:01:32,410 --> 00:01:34,779 uh, well, alcohol production, 31 00:01:34,780 --> 00:01:37,389 uh, boost production, high, uh, 32 00:01:37,390 --> 00:01:39,519 high strength quality 33 00:01:39,520 --> 00:01:41,439 production, that is. 34 00:01:41,440 --> 00:01:43,719 And distilling is only one 35 00:01:43,720 --> 00:01:46,569 way of producing hard liquor. 36 00:01:46,570 --> 00:01:49,029 Let me show you the other three types. 37 00:01:49,030 --> 00:01:51,159 The first types are liqueurs that you 38 00:01:51,160 --> 00:01:53,349 all know. Liqueurs are basically 39 00:01:53,350 --> 00:01:54,819 not distilled. 40 00:01:54,820 --> 00:01:55,820 They use. 41 00:01:57,310 --> 00:02:00,159 Already made neutral 42 00:02:00,160 --> 00:02:03,249 green spirits that come from large, 43 00:02:03,250 --> 00:02:05,349 large alcohol refineries that 44 00:02:05,350 --> 00:02:07,119 are usually not distilled and it's 45 00:02:07,120 --> 00:02:09,369 perfectly legal to make liqueurs at home, 46 00:02:09,370 --> 00:02:11,229 just buy yourself some vodka and flavor. 47 00:02:11,230 --> 00:02:13,599 This vodka with whatever you fancy, 48 00:02:13,600 --> 00:02:16,149 have got a nice liqueur recipe 49 00:02:16,150 --> 00:02:17,150 for you later on. 50 00:02:18,490 --> 00:02:20,949 So we have non distilled spirits. 51 00:02:20,950 --> 00:02:22,809 Most of them are liqueur, some are in 52 00:02:22,810 --> 00:02:25,089 some of vodka, and we have the field 53 00:02:25,090 --> 00:02:27,459 of distilled spirits. 54 00:02:27,460 --> 00:02:29,979 Most genes are distilled, most vodka 55 00:02:29,980 --> 00:02:33,069 distilled. The basis is always 56 00:02:33,070 --> 00:02:35,589 neutral, green spirits or spirits 57 00:02:35,590 --> 00:02:36,759 made from grain. 58 00:02:36,760 --> 00:02:39,039 They are flavored, they are distilled. 59 00:02:39,040 --> 00:02:40,959 And the distillation itself here in 60 00:02:40,960 --> 00:02:42,759 Germany is legal. 61 00:02:42,760 --> 00:02:44,829 But you have to register 62 00:02:44,830 --> 00:02:46,360 and license your still. 63 00:02:47,620 --> 00:02:49,779 And then we have the third part 64 00:02:49,780 --> 00:02:52,329 and the most well, 65 00:02:52,330 --> 00:02:54,849 the most true to the fruit part. 66 00:02:54,850 --> 00:02:57,579 That is where we do not actually buy 67 00:02:57,580 --> 00:02:59,859 pre produced neutral green spirits, 68 00:02:59,860 --> 00:03:02,589 but we make the alcohol ourselves 69 00:03:02,590 --> 00:03:04,389 via fermentation with yeast. 70 00:03:04,390 --> 00:03:06,519 So we produce the alcohol by 71 00:03:06,520 --> 00:03:07,839 fermentation ourself. 72 00:03:07,840 --> 00:03:10,029 We distilled it ourselves, but we 73 00:03:10,030 --> 00:03:11,229 need a license for that. 74 00:03:11,230 --> 00:03:13,749 Otherwise it's illegal. 75 00:03:13,750 --> 00:03:15,339 But on the other hand, of course, the 76 00:03:15,340 --> 00:03:17,080 right one is the most fun to do. 77 00:03:18,310 --> 00:03:20,859 So how do we actually produce 78 00:03:20,860 --> 00:03:23,139 alcohol? But alcohol is usually 79 00:03:23,140 --> 00:03:25,359 or always produced by 80 00:03:25,360 --> 00:03:27,729 taking sugar sugar as the basis 81 00:03:27,730 --> 00:03:29,949 of the fuel for our biochemical reaction 82 00:03:29,950 --> 00:03:31,029 we want to achieve. 83 00:03:31,030 --> 00:03:33,279 And our little tiny helpers, 84 00:03:33,280 --> 00:03:36,249 the yeast, yeast cells, 85 00:03:36,250 --> 00:03:38,469 some kind of fungus, they 86 00:03:38,470 --> 00:03:40,599 break down the sugar and 87 00:03:40,600 --> 00:03:42,979 they transform it into alcohol 88 00:03:42,980 --> 00:03:44,739 via alcoholic fermentation. 89 00:03:44,740 --> 00:03:46,809 This, you know, all from your 90 00:03:46,810 --> 00:03:48,909 chemistry or biological 91 00:03:48,910 --> 00:03:50,020 biology classes. 92 00:03:51,370 --> 00:03:52,719 And how do you make of this? 93 00:03:52,720 --> 00:03:54,999 Well, we need this sugar, this sugar 94 00:03:55,000 --> 00:03:56,529 somehow converted to alcohol. 95 00:03:56,530 --> 00:03:58,569 Where do we get this sugar from? 96 00:03:58,570 --> 00:04:01,089 The traditional German way is making 97 00:04:01,090 --> 00:04:02,829 fruit spirits and fruit. 98 00:04:02,830 --> 00:04:04,959 Spirits have the advantage that the 99 00:04:04,960 --> 00:04:07,119 mesh that is basically 100 00:04:07,120 --> 00:04:09,189 the the stuff where the 101 00:04:09,190 --> 00:04:11,439 yeast makes the alcohol from already 102 00:04:11,440 --> 00:04:12,609 contains sugar. 103 00:04:12,610 --> 00:04:14,379 So sugar is what we need. 104 00:04:14,380 --> 00:04:16,898 Usually it's a fruit juice or a smoothie 105 00:04:16,899 --> 00:04:19,328 from apples and pears, plums, 106 00:04:19,329 --> 00:04:20,639 cherries, you name it. 107 00:04:21,670 --> 00:04:24,009 So we make fruit 108 00:04:24,010 --> 00:04:25,569 juice or a smoothie out of it. 109 00:04:25,570 --> 00:04:27,639 Why? Because the yeast works best in 110 00:04:27,640 --> 00:04:28,659 a liquid environment. 111 00:04:28,660 --> 00:04:30,070 It also has some other 112 00:04:31,090 --> 00:04:33,339 pros. The mesh is easier 113 00:04:33,340 --> 00:04:35,589 to pump and easier to measure 114 00:04:35,590 --> 00:04:36,590 and. 115 00:04:38,970 --> 00:04:40,979 You have to always take into 116 00:04:40,980 --> 00:04:43,169 consideration that you use the best 117 00:04:43,170 --> 00:04:45,059 routes available, only the best routes 118 00:04:45,060 --> 00:04:47,429 give you the best taste 119 00:04:47,430 --> 00:04:49,559 and sent and there I have to 120 00:04:49,560 --> 00:04:51,839 add supermarket quality fruit 121 00:04:51,840 --> 00:04:54,479 is not necessarily the best. 122 00:04:54,480 --> 00:04:56,309 Best is usually baby food. 123 00:04:56,310 --> 00:04:58,589 Great, but baby food, great 124 00:04:58,590 --> 00:05:00,389 fruits you can't buy in the supermarket, 125 00:05:00,390 --> 00:05:01,139 sadly. 126 00:05:01,140 --> 00:05:03,269 So, so much about the quality of our food 127 00:05:03,270 --> 00:05:04,270 in our supermarkets. 128 00:05:06,250 --> 00:05:08,969 Then if you prepare such a mash, you 129 00:05:08,970 --> 00:05:11,099 take the you take the fruits, you 130 00:05:11,100 --> 00:05:13,439 make a smoothie out of it with a blender 131 00:05:13,440 --> 00:05:15,659 or you press it to choose and then 132 00:05:15,660 --> 00:05:18,269 you check your acidity because yeast 133 00:05:18,270 --> 00:05:20,609 works best in an acidity of 134 00:05:20,610 --> 00:05:22,799 a three to three point 135 00:05:22,800 --> 00:05:24,119 four. 136 00:05:24,120 --> 00:05:26,309 The other reason is that in such 137 00:05:26,310 --> 00:05:28,589 an acidic environment, bacteria that 138 00:05:28,590 --> 00:05:30,809 might consume our sugar and 139 00:05:30,810 --> 00:05:33,119 do not ferment 140 00:05:33,120 --> 00:05:35,579 into alcohol uh, doesn't, 141 00:05:35,580 --> 00:05:38,189 uh, it's not active anymore. 142 00:05:38,190 --> 00:05:40,499 OK, if we have a higher pitch, 143 00:05:40,500 --> 00:05:42,719 we use just citric acid, food, 144 00:05:42,720 --> 00:05:45,389 great acid to lower the acidity 145 00:05:45,390 --> 00:05:46,619 of the mesh. 146 00:05:46,620 --> 00:05:49,079 And then we take designated 147 00:05:49,080 --> 00:05:51,029 distillers use that has some properties 148 00:05:51,030 --> 00:05:53,249 that we need for the fermentation. 149 00:05:53,250 --> 00:05:55,320 For example, this yeast 150 00:05:56,370 --> 00:05:58,559 ferments up to a very high alcoholic 151 00:05:58,560 --> 00:06:00,689 contact, usually above 10 percent. 152 00:06:00,690 --> 00:06:03,329 Your normal bakers would stop at four 153 00:06:03,330 --> 00:06:04,739 or five percent alcohol. 154 00:06:05,910 --> 00:06:08,369 And then we let this ferment. 155 00:06:08,370 --> 00:06:10,439 So we take our prepared mash out 156 00:06:10,440 --> 00:06:12,059 of the up of the chooser, out of the 157 00:06:12,060 --> 00:06:14,159 smoothie maker, and we put it in 158 00:06:14,160 --> 00:06:15,209 fermentation tanks. 159 00:06:15,210 --> 00:06:17,489 Fermentation tanks is basically stainless 160 00:06:17,490 --> 00:06:19,709 steel, glass, plastics, whatever. 161 00:06:19,710 --> 00:06:21,929 It's just a bucket, basically. 162 00:06:21,930 --> 00:06:24,209 Then you get used to this bucket of 163 00:06:24,210 --> 00:06:25,829 fermented spirits. 164 00:06:25,830 --> 00:06:27,479 You try to control the temperature. 165 00:06:27,480 --> 00:06:29,039 The yeast always has an optimal 166 00:06:29,040 --> 00:06:31,679 temperature that, uh, it works best. 167 00:06:31,680 --> 00:06:33,839 So usually it's 15 to 22 168 00:06:33,840 --> 00:06:35,939 degrees. Sometimes 169 00:06:35,940 --> 00:06:37,889 in late August when you've got your 170 00:06:37,890 --> 00:06:39,959 fruits just in harvest times, 171 00:06:39,960 --> 00:06:40,859 it's still too warm. 172 00:06:40,860 --> 00:06:43,169 So you need another yeast that is more 173 00:06:43,170 --> 00:06:45,269 active at, let's say, 25 to 174 00:06:45,270 --> 00:06:46,290 27 degrees. 175 00:06:47,400 --> 00:06:49,259 Then you need an airlock on this 176 00:06:49,260 --> 00:06:51,929 fermentation because fermentation 177 00:06:51,930 --> 00:06:54,449 generates CO2, CO2 178 00:06:54,450 --> 00:06:56,009 and a lot of it. 179 00:06:56,010 --> 00:06:57,329 And this needs to get out. 180 00:06:57,330 --> 00:06:59,399 But oxygen should not get 181 00:06:59,400 --> 00:07:01,229 into the yeast because then we can add 182 00:07:01,230 --> 00:07:03,029 another type of fermentation that doesn't 183 00:07:03,030 --> 00:07:04,199 produce alcohol. 184 00:07:04,200 --> 00:07:05,639 So we need an analog. 185 00:07:05,640 --> 00:07:07,979 And this airlock lets the carbon dioxide 186 00:07:07,980 --> 00:07:10,379 get out, but no, uh, 187 00:07:10,380 --> 00:07:12,359 oxygen back in. 188 00:07:12,360 --> 00:07:13,889 So you check your airlocks. 189 00:07:15,140 --> 00:07:16,969 And then you double check your logs, 190 00:07:16,970 --> 00:07:18,979 because every distiller that says his 191 00:07:18,980 --> 00:07:20,749 fermentation tank didn't blow up on him 192 00:07:20,750 --> 00:07:22,849 once or twice is a liar. 193 00:07:22,850 --> 00:07:24,260 This happens all the time. 194 00:07:25,640 --> 00:07:27,979 And then we ferment this mess for about 195 00:07:27,980 --> 00:07:29,839 two weeks. So we have the smoothie. 196 00:07:29,840 --> 00:07:31,969 We at least the yeast does 197 00:07:31,970 --> 00:07:34,399 its work. And then we have a smoothie 198 00:07:34,400 --> 00:07:37,129 that contains around 10 percent alcohol. 199 00:07:37,130 --> 00:07:39,289 After two weeks, the bubbles 200 00:07:39,290 --> 00:07:41,779 is the CO2 that is evaporating 201 00:07:41,780 --> 00:07:43,909 and we don't have any more bubbles 202 00:07:43,910 --> 00:07:46,489 so that now fermentation is complete 203 00:07:46,490 --> 00:07:48,559 and then we try to distill it 204 00:07:48,560 --> 00:07:50,749 as soon as possible after fermentation 205 00:07:50,750 --> 00:07:53,239 because a fully fermented mash 206 00:07:53,240 --> 00:07:55,040 is not getting better with time. 207 00:07:56,210 --> 00:07:57,859 And then we come to the part. 208 00:07:59,990 --> 00:08:02,209 For example, a small 209 00:08:02,210 --> 00:08:03,979 fermentation tank we see here, it's just 210 00:08:03,980 --> 00:08:06,079 10 liters, we have this 211 00:08:06,080 --> 00:08:08,539 tiny airlock where the CO2 can bubble out 212 00:08:08,540 --> 00:08:10,879 via this water. 213 00:08:10,880 --> 00:08:13,039 What, uh, filling, but 214 00:08:13,040 --> 00:08:14,689 no oxygen can go back in. 215 00:08:14,690 --> 00:08:16,549 So this is something you basically can do 216 00:08:16,550 --> 00:08:18,349 everywhere at home. 217 00:08:18,350 --> 00:08:21,019 And if you get this fermented mash, 218 00:08:21,020 --> 00:08:23,209 you come to the distillation. 219 00:08:23,210 --> 00:08:25,309 Distillation itself is just a physical 220 00:08:25,310 --> 00:08:28,249 process, the physical means of separation 221 00:08:28,250 --> 00:08:30,439 of liquids and solids and of 222 00:08:30,440 --> 00:08:32,779 concentrating alcohol 223 00:08:32,780 --> 00:08:34,908 in that matter or 224 00:08:34,909 --> 00:08:37,038 taste in sand because 225 00:08:37,039 --> 00:08:39,199 the boiling point of alcohol is lower 226 00:08:39,200 --> 00:08:42,199 than the boiling point of water or 227 00:08:42,200 --> 00:08:43,249 the solid stone. 228 00:08:43,250 --> 00:08:45,589 Boil it all. So if we heat up this 229 00:08:45,590 --> 00:08:47,659 mash, the alcohol 230 00:08:47,660 --> 00:08:49,849 will start evaporating sooner than 231 00:08:49,850 --> 00:08:50,850 the water. 232 00:08:52,150 --> 00:08:54,429 And so we feel mentioned the civil 233 00:08:54,430 --> 00:08:56,439 war heated up, and as soon as the seal 234 00:08:56,440 --> 00:08:58,629 gets to around 70 degrees centigrade, 235 00:08:58,630 --> 00:09:00,699 the alcoholic, 236 00:09:00,700 --> 00:09:03,069 the alcohol starts to evaporate, rising 237 00:09:03,070 --> 00:09:05,379 with it, the molecules 238 00:09:05,380 --> 00:09:07,329 that make up the scent of the spirit that 239 00:09:07,330 --> 00:09:08,439 we want to distill. 240 00:09:08,440 --> 00:09:10,359 So it's basically essential or is 241 00:09:10,360 --> 00:09:13,039 aldehydes asters some ketones? 242 00:09:13,040 --> 00:09:15,849 Um, but yeah, uh, 243 00:09:15,850 --> 00:09:18,579 stuff that evaporates and 244 00:09:18,580 --> 00:09:20,979 then we cool it down again at 245 00:09:20,980 --> 00:09:21,879 the condenser. 246 00:09:21,880 --> 00:09:23,889 So the alcoholic vapor that we just 247 00:09:23,890 --> 00:09:26,859 produced by heating up is 248 00:09:26,860 --> 00:09:28,959 going to the condenser, then cool down. 249 00:09:28,960 --> 00:09:31,119 So it liquefies again and it goes down 250 00:09:31,120 --> 00:09:33,249 and basically we have our distilled 251 00:09:33,250 --> 00:09:35,679 spirit, then 252 00:09:35,680 --> 00:09:37,779 we can cut off heads 253 00:09:37,780 --> 00:09:38,829 and tails and hearts. 254 00:09:38,830 --> 00:09:41,019 This is basically three parts of 255 00:09:41,020 --> 00:09:42,669 the distillate that we get. 256 00:09:42,670 --> 00:09:45,219 The heads parts are the earliest 257 00:09:45,220 --> 00:09:46,549 evaporating parts. 258 00:09:46,550 --> 00:09:48,609 These are, uh, short 259 00:09:48,610 --> 00:09:51,129 alcohols that are aldehydes 260 00:09:51,130 --> 00:09:52,719 that we do not want. 261 00:09:52,720 --> 00:09:54,849 For example, methanol is among them. 262 00:09:54,850 --> 00:09:56,749 Those are slightly toxic. 263 00:09:56,750 --> 00:09:58,569 I just say they're not actually that 264 00:09:58,570 --> 00:10:01,269 toxic. They're just bad for your health. 265 00:10:01,270 --> 00:10:03,879 And they taste like like, uh, 266 00:10:03,880 --> 00:10:05,409 like solvent. 267 00:10:05,410 --> 00:10:07,599 And the taste, the tales, they 268 00:10:07,600 --> 00:10:09,669 start to, uh, smell and 269 00:10:09,670 --> 00:10:11,899 taste like like Sellar foul of 270 00:10:11,900 --> 00:10:12,789 a false flavor. 271 00:10:12,790 --> 00:10:14,409 So we don't want those flavors in our 272 00:10:14,410 --> 00:10:16,569 spirits. So we cut it into heads, 273 00:10:16,570 --> 00:10:17,859 hearts and tails. 274 00:10:17,860 --> 00:10:20,379 Those hearts, those fine tasting 275 00:10:20,380 --> 00:10:22,719 at fine tasting alcoholic part. 276 00:10:22,720 --> 00:10:24,909 We keep, we collect and then 277 00:10:24,910 --> 00:10:27,039 we read is still these ones to 278 00:10:27,040 --> 00:10:29,379 get even to get rid of even 279 00:10:29,380 --> 00:10:31,299 more of the heads and the tail parts that 280 00:10:31,300 --> 00:10:33,819 might still be in the first part 281 00:10:33,820 --> 00:10:36,009 part. So this 282 00:10:36,010 --> 00:10:38,289 is, uh, laboratory still this 283 00:10:38,290 --> 00:10:40,359 still you could buy in an 284 00:10:40,360 --> 00:10:42,309 online shop in any laboratory device, 285 00:10:42,310 --> 00:10:44,199 shops, 500 milliliter. 286 00:10:44,200 --> 00:10:45,219 It is still legal. 287 00:10:45,220 --> 00:10:47,379 You can do this at home until the day 288 00:10:47,380 --> 00:10:48,999 after tomorrow. 289 00:10:49,000 --> 00:10:51,699 Then those get, uh, 290 00:10:51,700 --> 00:10:53,649 then those get forbidden so you can't buy 291 00:10:53,650 --> 00:10:55,179 them anymore. 292 00:10:55,180 --> 00:10:57,279 So if you do want to have fun, go 293 00:10:57,280 --> 00:11:00,190 to the local drug laboratory 294 00:11:02,050 --> 00:11:03,050 dealer 295 00:11:05,500 --> 00:11:07,329 can quickly demonstrate how this works. 296 00:11:07,330 --> 00:11:08,469 So we've got the heater here. 297 00:11:08,470 --> 00:11:11,259 It's just, uh, propylene gas 298 00:11:11,260 --> 00:11:11,919 going up here. 299 00:11:11,920 --> 00:11:13,689 We've got our mesh inside. 300 00:11:13,690 --> 00:11:16,089 The alcohol evaporates, goes up, 301 00:11:16,090 --> 00:11:17,379 goes into the condenser. 302 00:11:17,380 --> 00:11:19,479 The condenser cools it down and the 303 00:11:19,480 --> 00:11:21,730 distillate comes out here again. 304 00:11:24,960 --> 00:11:27,569 It's just in a quick schematics, 305 00:11:27,570 --> 00:11:29,969 but same principle, 306 00:11:29,970 --> 00:11:31,409 and this is just stuff that you could 307 00:11:31,410 --> 00:11:33,839 basically buy almost 308 00:11:33,840 --> 00:11:35,639 everywhere with laboratory equipment is 309 00:11:35,640 --> 00:11:37,859 sold asset until the day 310 00:11:37,860 --> 00:11:38,860 after tomorrow. 311 00:11:39,950 --> 00:11:42,079 From 2018 on, all home 312 00:11:42,080 --> 00:11:44,449 sales in Germany will be illegal, 313 00:11:44,450 --> 00:11:46,549 so you can buy one in the next three 314 00:11:46,550 --> 00:11:48,679 days and you can still use it 315 00:11:48,680 --> 00:11:50,809 in 2018, but you can't buy any more 316 00:11:50,810 --> 00:11:53,209 of them from 1st of January or 2nd 317 00:11:53,210 --> 00:11:54,529 of January. 318 00:11:54,530 --> 00:11:56,569 So we have one exception. 319 00:11:56,570 --> 00:11:58,639 You can buy stills of 320 00:11:58,640 --> 00:12:01,189 up to two liters of Sias 321 00:12:01,190 --> 00:12:03,319 if they're only used for the 322 00:12:03,320 --> 00:12:05,539 production of essential oils or 323 00:12:05,540 --> 00:12:06,679 distillation of water. 324 00:12:09,010 --> 00:12:11,859 But the basic physical principle 325 00:12:11,860 --> 00:12:12,860 stands. 326 00:12:22,490 --> 00:12:24,649 But don't 327 00:12:24,650 --> 00:12:26,749 buy the stuff online and don't buy 328 00:12:26,750 --> 00:12:28,969 it anywhere where someone will register 329 00:12:28,970 --> 00:12:30,679 your address because that's what they're 330 00:12:30,680 --> 00:12:33,079 legally obliged to, obliged to do, 331 00:12:33,080 --> 00:12:35,419 any vendor of Distills has 332 00:12:35,420 --> 00:12:37,609 to register your name and address by 333 00:12:37,610 --> 00:12:39,799 the tax office, which 334 00:12:39,800 --> 00:12:41,959 gives us back to the hacking 335 00:12:41,960 --> 00:12:44,509 aspect we're going to 336 00:12:44,510 --> 00:12:46,819 see later on about building 337 00:12:46,820 --> 00:12:48,619 stores, which is totally illegal, by the 338 00:12:48,620 --> 00:12:49,620 way. 339 00:12:50,750 --> 00:12:51,750 Don't do that, 340 00:12:52,970 --> 00:12:54,949 but there is one exception, and this, I 341 00:12:54,950 --> 00:12:57,259 have to say, will be leaving now the 342 00:12:57,260 --> 00:12:58,819 part of the home distilling. 343 00:12:58,820 --> 00:13:01,699 Unfortunately, we have to go semipro 344 00:13:01,700 --> 00:13:04,639 if we want to continue distilling 345 00:13:04,640 --> 00:13:06,769 Brandy's can go 346 00:13:06,770 --> 00:13:08,839 craft distilling crafted ceiling, on the 347 00:13:08,840 --> 00:13:11,089 other hand, is far more easy to do 348 00:13:11,090 --> 00:13:13,429 from 2018 on than it used to be 349 00:13:13,430 --> 00:13:15,759 until the day after tomorrow. 350 00:13:17,820 --> 00:13:20,099 A lot of things change our precious 351 00:13:20,100 --> 00:13:22,739 brand Stoya Gazette's is 352 00:13:22,740 --> 00:13:24,839 basically gone out of business 353 00:13:24,840 --> 00:13:26,459 because of the EU. 354 00:13:26,460 --> 00:13:28,469 Thanks, Brussels. 355 00:13:28,470 --> 00:13:30,599 But we get the new Alcoa, is 356 00:13:30,600 --> 00:13:32,759 it? And Alcoa, because it's actually 357 00:13:32,760 --> 00:13:35,099 quite nice for Kraft Distillers, because 358 00:13:35,100 --> 00:13:37,379 if you fulfill the requirements 359 00:13:37,380 --> 00:13:39,779 that this law states, 360 00:13:39,780 --> 00:13:41,789 you are legally obliged to get this 361 00:13:41,790 --> 00:13:44,339 distillation license until now. 362 00:13:44,340 --> 00:13:45,509 You can apply for one. 363 00:13:45,510 --> 00:13:47,459 But if you don't, if you don't get one of 364 00:13:47,460 --> 00:13:49,539 those brand vyn 365 00:13:49,540 --> 00:13:51,709 ractopamine rates of 366 00:13:51,710 --> 00:13:53,580 this, well. 367 00:13:55,700 --> 00:13:58,969 The right to distill at the moment, 368 00:13:58,970 --> 00:14:01,129 well, you can start from 2018 369 00:14:01,130 --> 00:14:03,259 on, you must get one if you apply 370 00:14:03,260 --> 00:14:04,729 for one and if you fulfill the 371 00:14:04,730 --> 00:14:05,839 requirements. 372 00:14:05,840 --> 00:14:07,999 This is called up Phonons Brenin, 373 00:14:08,000 --> 00:14:09,229 because it's basically 374 00:14:10,520 --> 00:14:12,709 you compensate the state 375 00:14:12,710 --> 00:14:14,809 for the tax of the alcohol 376 00:14:14,810 --> 00:14:16,849 that you're going to produce. 377 00:14:16,850 --> 00:14:18,979 Until now, the optional spending is only 378 00:14:18,980 --> 00:14:20,999 in the southern parts of Germany. 379 00:14:21,000 --> 00:14:23,359 So Bavaria converting Leuchtenburg parts 380 00:14:23,360 --> 00:14:25,789 of Hesson. So not in the north. 381 00:14:25,790 --> 00:14:26,790 Not in the east, 382 00:14:28,070 --> 00:14:29,210 the background is 383 00:14:31,450 --> 00:14:33,679 no. Now you can do it in 384 00:14:33,680 --> 00:14:34,639 the whole of Germany. 385 00:14:34,640 --> 00:14:36,499 So everywhere where you are, you can 386 00:14:36,500 --> 00:14:38,919 apply for a optionsXpress enriched 387 00:14:38,920 --> 00:14:41,209 backgrounders. If you are a farmer or 388 00:14:41,210 --> 00:14:43,339 even a part time farmer, the 389 00:14:43,340 --> 00:14:45,619 state allows you to distill this amount 390 00:14:45,620 --> 00:14:46,620 of alcohol. 391 00:14:47,750 --> 00:14:49,789 This is a usual craft. 392 00:14:49,790 --> 00:14:51,859 Still, this is ours. 393 00:14:51,860 --> 00:14:53,299 It's from the 70s. 394 00:14:53,300 --> 00:14:55,099 It's not very high tech, but it gets the 395 00:14:55,100 --> 00:14:57,529 job done and you can buy 396 00:14:57,530 --> 00:14:59,809 or build something comparable to this. 397 00:14:59,810 --> 00:15:02,389 This is the size of about 150 398 00:15:02,390 --> 00:15:04,309 liters in the future. 399 00:15:04,310 --> 00:15:06,439 The size and 400 00:15:06,440 --> 00:15:08,509 the quantity of the cells is no longer 401 00:15:08,510 --> 00:15:10,579 regulated. So you can basically buy any 402 00:15:10,580 --> 00:15:13,389 still of any size that you want from 2018 403 00:15:13,390 --> 00:15:15,799 on. So this final sprint, 404 00:15:15,800 --> 00:15:18,169 right, allows you to 405 00:15:18,170 --> 00:15:20,239 produce 300 liters of 406 00:15:20,240 --> 00:15:22,269 pure alcohol per year. 407 00:15:23,390 --> 00:15:25,489 That doesn't sound much, but actually it 408 00:15:25,490 --> 00:15:27,559 is because it's liters pure 409 00:15:27,560 --> 00:15:29,989 alcohol. Who of us consumes 410 00:15:29,990 --> 00:15:31,969 the pure alcohol? We water it down and we 411 00:15:31,970 --> 00:15:33,349 sell it entirely about us. 412 00:15:33,350 --> 00:15:35,729 So if you divide it by 413 00:15:35,730 --> 00:15:38,119 point four for the first 40 percent 414 00:15:38,120 --> 00:15:40,279 for the for the brandy and 415 00:15:40,280 --> 00:15:42,529 by point five because we only have 416 00:15:42,530 --> 00:15:45,379 half a liter bottles, then we get 1500 417 00:15:45,380 --> 00:15:48,229 bottles per year allowance, 418 00:15:48,230 --> 00:15:50,169 you have to drink that. 419 00:15:50,170 --> 00:15:51,220 Or you have to sell that 420 00:15:52,330 --> 00:15:54,459 and then even another thing, we 421 00:15:54,460 --> 00:15:56,649 get an allotment so we could produce 422 00:15:56,650 --> 00:15:58,929 900 liters in one year if 423 00:15:58,930 --> 00:16:00,999 we then don't produce any 424 00:16:01,000 --> 00:16:03,070 more in the two following years. 425 00:16:05,050 --> 00:16:07,569 That's only one, uh, small, 426 00:16:07,570 --> 00:16:09,129 uh, cut. 427 00:16:09,130 --> 00:16:11,409 You can only make fruit or green spirit 428 00:16:11,410 --> 00:16:12,609 normalizes. 429 00:16:12,610 --> 00:16:14,979 So no rum and no chank. 430 00:16:14,980 --> 00:16:15,980 I'm sorry. 431 00:16:17,780 --> 00:16:20,209 But as I said, you need to be a farmer 432 00:16:20,210 --> 00:16:21,589 or a part time farmer. 433 00:16:21,590 --> 00:16:23,659 Well, that's actually not so hard. 434 00:16:23,660 --> 00:16:26,449 You need three hectares of 435 00:16:26,450 --> 00:16:28,729 regular three orchards or 436 00:16:28,730 --> 00:16:30,379 you need one point five hectares of 437 00:16:30,380 --> 00:16:32,840 intensively farmed fruit or charge. 438 00:16:34,620 --> 00:16:36,779 This is the one thing 439 00:16:36,780 --> 00:16:38,879 that maybe will hold back 440 00:16:38,880 --> 00:16:40,799 most of you guys thinking about opening 441 00:16:40,800 --> 00:16:42,959 up an opening today, but there's 442 00:16:42,960 --> 00:16:45,209 a tiny way around it cheat 443 00:16:45,210 --> 00:16:47,579 code. You can rent or lease it 444 00:16:47,580 --> 00:16:49,949 and you can rent or lease it any 445 00:16:49,950 --> 00:16:52,559 time in the next 10 years. 446 00:16:52,560 --> 00:16:54,809 And you have only to show it once 447 00:16:54,810 --> 00:16:56,459 to your customers. 448 00:16:56,460 --> 00:16:58,919 And when the custom guy then has checked 449 00:16:58,920 --> 00:17:01,289 your your mark that you 450 00:17:01,290 --> 00:17:03,479 owned or rented, or at least 451 00:17:03,480 --> 00:17:05,039 then you're good to go forever. 452 00:17:05,040 --> 00:17:07,289 So that's going to be some 453 00:17:07,290 --> 00:17:09,419 some areas of free hectors that are going 454 00:17:09,420 --> 00:17:12,088 to be at least for 365 455 00:17:12,089 --> 00:17:13,949 days per year to three hundred and sixty 456 00:17:13,950 --> 00:17:14,950 five guys. 457 00:17:17,520 --> 00:17:19,848 The other exceptions, it has to be 458 00:17:19,849 --> 00:17:21,959 mixed fruit trees or intensely farmed 459 00:17:21,960 --> 00:17:23,608 fruit trees. Well, that's also a cheat 460 00:17:23,609 --> 00:17:26,189 code because that's one fruit 461 00:17:26,190 --> 00:17:27,809 or one bulb. 462 00:17:28,850 --> 00:17:31,429 That you can grow, that is allowed 463 00:17:31,430 --> 00:17:33,109 and that you don't see, and that is not 464 00:17:33,110 --> 00:17:34,789 tree that you need to plant and wait for 465 00:17:34,790 --> 00:17:37,489 five years. So this is the 466 00:17:37,490 --> 00:17:39,629 Jerusalem artichoke or TOPI 467 00:17:39,630 --> 00:17:41,749 Nambu, very well known in 468 00:17:41,750 --> 00:17:42,889 Wittenburg. 469 00:17:42,890 --> 00:17:44,509 This one can be planted anywhere and you 470 00:17:44,510 --> 00:17:47,359 can just, you know, rent any 471 00:17:47,360 --> 00:17:49,739 area of just three hectares like 472 00:17:49,740 --> 00:17:52,369 like Rossland, like like a forest, 473 00:17:52,370 --> 00:17:53,449 like a jungle. 474 00:17:53,450 --> 00:17:55,069 And you say, yeah, tomorrow I'm going to 475 00:17:55,070 --> 00:17:56,719 plant some Jerusalem artichoke. 476 00:17:56,720 --> 00:17:59,059 And the customs agent has to say, yeah, 477 00:17:59,060 --> 00:18:00,069 of course you do. 478 00:18:10,330 --> 00:18:12,729 Then we have another requirement. 479 00:18:12,730 --> 00:18:14,859 This might be a bit tricky for some 480 00:18:14,860 --> 00:18:17,199 of us or for some of you, because 481 00:18:17,200 --> 00:18:18,200 I have an opinion. 482 00:18:19,240 --> 00:18:20,559 You have to have a clean sheet in 483 00:18:20,560 --> 00:18:22,629 taxation. So if you cheated on your taxes 484 00:18:22,630 --> 00:18:24,189 once, you're not going to get the 485 00:18:24,190 --> 00:18:25,810 opinions but interest in the future, 486 00:18:27,310 --> 00:18:28,869 the next year, you have to have an 487 00:18:28,870 --> 00:18:31,449 economic interest in producing. 488 00:18:31,450 --> 00:18:33,789 Well, but this is just this is just, 489 00:18:33,790 --> 00:18:36,669 uh, what we say a paper tiger, 490 00:18:36,670 --> 00:18:38,829 because if I have an economic interest 491 00:18:38,830 --> 00:18:41,079 of a given country as a bottle 492 00:18:41,080 --> 00:18:43,239 of liquor, then my economic interest is 493 00:18:43,240 --> 00:18:45,369 fulfilled. So this is not 494 00:18:45,370 --> 00:18:46,989 a requirement that, say, 495 00:18:48,280 --> 00:18:50,499 um, the taxation rate, 496 00:18:50,500 --> 00:18:52,629 this one liter of pure alcohol 497 00:18:52,630 --> 00:18:53,979 that you're going to produce, you have to 498 00:18:53,980 --> 00:18:56,079 pay the state a tax for it in 499 00:18:56,080 --> 00:18:58,479 this tax is a reduced, 500 00:18:58,480 --> 00:19:00,759 uh, one of 10 euros, 501 00:19:00,760 --> 00:19:02,919 22 cents per liter, pure alcohol. 502 00:19:02,920 --> 00:19:05,269 So if you have 300 liters 503 00:19:05,270 --> 00:19:07,449 of pure alcohol, you know how much 504 00:19:07,450 --> 00:19:08,800 tax you're going to pay for it. 505 00:19:10,360 --> 00:19:12,459 And just as 506 00:19:12,460 --> 00:19:14,799 an example, how much of apples, 507 00:19:14,800 --> 00:19:17,229 Pearce or plums or so 508 00:19:17,230 --> 00:19:19,599 you're going to need, there's 509 00:19:19,600 --> 00:19:22,009 a list of this house Boite 510 00:19:22,010 --> 00:19:25,389 sets. It's also a calculated 511 00:19:25,390 --> 00:19:28,509 result from certain 512 00:19:28,510 --> 00:19:30,759 Masche. And for apples, 513 00:19:30,760 --> 00:19:32,589 we have three point six liters of pure 514 00:19:32,590 --> 00:19:34,989 alcohol for 100 liters of Apple 515 00:19:34,990 --> 00:19:37,029 so we can calculate how many apples you 516 00:19:37,030 --> 00:19:39,129 have to buy or have to 517 00:19:39,130 --> 00:19:41,169 use if you want to get your three hundred 518 00:19:41,170 --> 00:19:42,170 liters. 519 00:19:44,950 --> 00:19:45,950 Then 520 00:19:47,230 --> 00:19:49,569 this is it. Maybe this is maybe not 521 00:19:49,570 --> 00:19:51,639 the best for your privacy aware 522 00:19:51,640 --> 00:19:53,919 guys out there, because if you own 523 00:19:53,920 --> 00:19:57,069 a still and if you've got a license 524 00:19:57,070 --> 00:19:59,349 expense, then the federal 525 00:19:59,350 --> 00:20:01,419 customs agents are allowed to check 526 00:20:01,420 --> 00:20:03,489 the still every day, every 527 00:20:03,490 --> 00:20:05,799 night, whenever they choose fit. 528 00:20:05,800 --> 00:20:08,079 The next is the food inspectors 529 00:20:08,080 --> 00:20:10,389 have the right to check your store, but 530 00:20:10,390 --> 00:20:11,739 they only come in business hours. 531 00:20:11,740 --> 00:20:13,259 So that's a bit better. 532 00:20:15,050 --> 00:20:16,789 And then you need to enter a professional 533 00:20:16,790 --> 00:20:19,039 association called Brusqueness and Shaft, 534 00:20:19,040 --> 00:20:21,289 either for the farming industry or for 535 00:20:21,290 --> 00:20:23,359 the food service industry, because if you 536 00:20:23,360 --> 00:20:25,249 blow yourself up while operating is 537 00:20:25,250 --> 00:20:27,470 still, then you're at least in short. 538 00:20:30,420 --> 00:20:32,609 Which brings us to the safety 539 00:20:32,610 --> 00:20:35,519 issues of operating a still because, 540 00:20:35,520 --> 00:20:37,679 well, accidents happen and 541 00:20:37,680 --> 00:20:39,689 they happen all the time, usually once or 542 00:20:39,690 --> 00:20:40,709 twice a year. 543 00:20:40,710 --> 00:20:42,989 A person in southern Germany 544 00:20:42,990 --> 00:20:45,239 blows him or herself up because he 545 00:20:45,240 --> 00:20:47,099 or her didn't check the safety 546 00:20:47,100 --> 00:20:48,019 regulations. 547 00:20:48,020 --> 00:20:49,349 And the most important thing about 548 00:20:49,350 --> 00:20:51,449 running A still is knowing that alcoholic 549 00:20:51,450 --> 00:20:54,719 vapor is by itself explosive. 550 00:20:54,720 --> 00:20:56,879 It's low grade. It's not dynamite, but it 551 00:20:56,880 --> 00:20:59,399 is dangerous. So you always have to check 552 00:20:59,400 --> 00:21:01,529 that you don't have a 553 00:21:01,530 --> 00:21:03,779 huge amount of alcoholic vapor 554 00:21:03,780 --> 00:21:04,949 just running around. 555 00:21:04,950 --> 00:21:07,649 So the 556 00:21:07,650 --> 00:21:10,019 legal stills will be checked 557 00:21:10,020 --> 00:21:12,209 by the technical control 558 00:21:12,210 --> 00:21:14,379 board, by the 240 crew, by the 559 00:21:14,380 --> 00:21:16,469 brusqueness and craft and by customs 560 00:21:16,470 --> 00:21:17,729 agents for different reasons. 561 00:21:17,730 --> 00:21:19,559 But they are all going to check you still 562 00:21:19,560 --> 00:21:22,019 until you get your license to produce. 563 00:21:23,350 --> 00:21:25,119 And the first and foremost safety 564 00:21:25,120 --> 00:21:27,759 mechanism is build something 565 00:21:27,760 --> 00:21:30,519 that controls are the checks, 566 00:21:30,520 --> 00:21:32,649 if your cooler is actually 567 00:21:32,650 --> 00:21:35,139 running here, we have a cooler 568 00:21:35,140 --> 00:21:37,479 and this cooler, as we said before, 569 00:21:37,480 --> 00:21:39,849 condenses the alcoholic vapor back 570 00:21:39,850 --> 00:21:41,199 to liquids. 571 00:21:41,200 --> 00:21:43,629 If it's not working, we don't get 572 00:21:43,630 --> 00:21:45,819 a liquid. Forget the vapors 573 00:21:45,820 --> 00:21:46,899 straight out of the hole. 574 00:21:46,900 --> 00:21:48,969 The vapor of alcohol is 575 00:21:48,970 --> 00:21:50,889 heavier than air. 576 00:21:50,890 --> 00:21:53,079 So it goes down on the surface 577 00:21:53,080 --> 00:21:55,209 and then you just need some igniting 578 00:21:55,210 --> 00:21:57,399 spark and you get blown up. 579 00:21:57,400 --> 00:21:59,049 So the most important thing that the 580 00:21:59,050 --> 00:22:00,519 brusqueness and shaft and the tooth is 581 00:22:00,520 --> 00:22:03,279 going to check, do you have any reason 582 00:22:03,280 --> 00:22:05,109 to check if your condenser is working or 583 00:22:05,110 --> 00:22:06,110 not? 584 00:22:06,410 --> 00:22:09,139 Second of all, have a good ventilation. 585 00:22:09,140 --> 00:22:10,939 This is usually a quiet, but just having 586 00:22:10,940 --> 00:22:13,069 it a ground floor and opening a big 587 00:22:13,070 --> 00:22:15,169 door and then you have natural 588 00:22:15,170 --> 00:22:17,569 ventilation. If there are alcoholic 589 00:22:17,570 --> 00:22:19,029 vapors, uh, 590 00:22:20,180 --> 00:22:22,399 not rising, but, uh, 591 00:22:22,400 --> 00:22:24,589 existing that are going to just diffuse 592 00:22:24,590 --> 00:22:26,359 outside in the air and fresh air. 593 00:22:26,360 --> 00:22:29,269 And there's, uh, this danger 594 00:22:29,270 --> 00:22:31,029 is then compensated. 595 00:22:32,510 --> 00:22:34,819 And the third is if you use electrical 596 00:22:34,820 --> 00:22:37,129 equipment within one meter of the steel, 597 00:22:37,130 --> 00:22:39,199 make sure it's, uh, according to 598 00:22:39,200 --> 00:22:41,659 the ATX, the anti 599 00:22:41,660 --> 00:22:44,619 explosive, uh, whatever, 600 00:22:44,620 --> 00:22:47,059 uh, certification 601 00:22:47,060 --> 00:22:48,800 usually that's, uh, 602 00:22:50,320 --> 00:22:52,459 usually we do this by using 603 00:22:52,460 --> 00:22:54,619 only, uh, compressed air 604 00:22:54,620 --> 00:22:56,419 valves, for example, because compressed 605 00:22:56,420 --> 00:22:58,609 air does not ignite any sparks. 606 00:22:58,610 --> 00:23:00,679 And so we don't we don't have 607 00:23:00,680 --> 00:23:03,109 the the danger of exploding. 608 00:23:06,190 --> 00:23:08,349 So, so much for safety 609 00:23:08,350 --> 00:23:10,989 now about the economics, because, 610 00:23:10,990 --> 00:23:13,689 as I said, you're a part time farmer now 611 00:23:13,690 --> 00:23:15,579 and this doesn't come for free. 612 00:23:16,840 --> 00:23:19,719 If you buy a new steel by one of the 613 00:23:19,720 --> 00:23:22,749 established German coppersmiths, 614 00:23:22,750 --> 00:23:25,419 this deal will cost between 25 615 00:23:25,420 --> 00:23:27,519 and 45000 euros. 616 00:23:27,520 --> 00:23:30,159 You need to sell a lot of those 1500 617 00:23:30,160 --> 00:23:32,709 bottles per year to get this back. 618 00:23:32,710 --> 00:23:34,929 The alternative is, of course, buy a new 619 00:23:34,930 --> 00:23:36,399 buy a used steel. 620 00:23:36,400 --> 00:23:37,869 Those are a lot cheaper. 621 00:23:37,870 --> 00:23:40,059 You even get them refurbished like 622 00:23:40,060 --> 00:23:41,379 Matchbox. 623 00:23:41,380 --> 00:23:43,719 So they are actually 624 00:23:43,720 --> 00:23:46,089 checked again by the by the producer. 625 00:23:46,090 --> 00:23:48,249 And, uh, those is 626 00:23:48,250 --> 00:23:49,720 a really, really good alternative. 627 00:23:50,800 --> 00:23:52,869 You can also buy in forest. 628 00:23:52,870 --> 00:23:54,889 I wouldn't recommend that. 629 00:23:54,890 --> 00:23:56,619 Did that got the T-shirt. 630 00:23:58,800 --> 00:24:01,949 Well, you could build one myself, but 631 00:24:01,950 --> 00:24:04,169 please don't do this US style moonshine 632 00:24:04,170 --> 00:24:05,789 stills that you see in the moonshiner 633 00:24:05,790 --> 00:24:07,859 forums. So do one like this 634 00:24:07,860 --> 00:24:10,559 where Andrea SanFrancisco 635 00:24:10,560 --> 00:24:12,660 is telling you about later on. 636 00:24:13,920 --> 00:24:15,569 The energy costs, if you heat up, are 637 00:24:15,570 --> 00:24:17,639 still of a 150 liter, and 638 00:24:17,640 --> 00:24:19,979 if you do this five or six times a day 639 00:24:19,980 --> 00:24:22,079 as you can, you have about 100 640 00:24:22,080 --> 00:24:25,139 euros of energy consumption, 641 00:24:25,140 --> 00:24:27,389 100 euros, you need to get into energy 642 00:24:27,390 --> 00:24:30,089 consumption per 100 liters 643 00:24:30,090 --> 00:24:32,339 per still per day, which 644 00:24:32,340 --> 00:24:34,499 equals around 15 euros per 100 645 00:24:34,500 --> 00:24:36,839 liter mass tax is around 646 00:24:36,840 --> 00:24:39,479 40 euros of alcohol tax per 100 647 00:24:39,480 --> 00:24:39,869 mesh. 648 00:24:39,870 --> 00:24:42,029 And if you calculate all this together 649 00:24:42,030 --> 00:24:44,249 and divide it by 1500 bottles 650 00:24:44,250 --> 00:24:46,559 and then you take it about eight years 651 00:24:46,560 --> 00:24:48,719 old, which is what you say about this 652 00:24:48,720 --> 00:24:51,019 is your usual, uh, 653 00:24:51,020 --> 00:24:53,099 usual investment calculation 654 00:24:53,100 --> 00:24:55,349 time, then you will need to charge 655 00:24:55,350 --> 00:24:57,509 at least 20 euros per bottle 656 00:24:57,510 --> 00:24:59,909 for a liquor from my 657 00:24:59,910 --> 00:25:02,579 Spain and try to reach the break even. 658 00:25:02,580 --> 00:25:04,779 So I see a lot of, uh, 659 00:25:04,780 --> 00:25:06,899 a farmer's market spirits 660 00:25:06,900 --> 00:25:09,269 that sell the booze for 10, 661 00:25:09,270 --> 00:25:11,489 12, 14 euros. 662 00:25:11,490 --> 00:25:13,739 There's a saying in our in, 663 00:25:13,740 --> 00:25:16,169 uh, distillers 664 00:25:16,170 --> 00:25:18,479 circles, if you do this, you could also 665 00:25:18,480 --> 00:25:21,089 just, you know, take a five euro note and 666 00:25:21,090 --> 00:25:23,169 put it on the head of the bottle because 667 00:25:23,170 --> 00:25:24,900 you're cutting your own throat. 668 00:25:27,350 --> 00:25:29,569 So if you want to start up 669 00:25:29,570 --> 00:25:30,570 and explain and I. 670 00:25:31,990 --> 00:25:33,939 First, don't panic. 671 00:25:33,940 --> 00:25:36,759 This is something that's done for ages 672 00:25:36,760 --> 00:25:38,979 and now you can do that to 673 00:25:38,980 --> 00:25:41,379 check the online resources at the 674 00:25:41,380 --> 00:25:43,150 customs office, 675 00:25:44,530 --> 00:25:46,479 but I have to admit, some pages at the 676 00:25:46,480 --> 00:25:48,549 customs office are, according to the 677 00:25:48,550 --> 00:25:50,739 old law, some already to the new law. 678 00:25:50,740 --> 00:25:53,169 So maybe check 679 00:25:53,170 --> 00:25:55,419 again in a couple of months or 680 00:25:55,420 --> 00:25:56,919 just call the customs agents. 681 00:25:56,920 --> 00:25:58,869 I mean, it's their job to help you doing 682 00:25:58,870 --> 00:26:00,609 this. They don't want to hinder you. 683 00:26:00,610 --> 00:26:02,589 They want to help you, but don't try to 684 00:26:02,590 --> 00:26:03,639 screw them over. 685 00:26:03,640 --> 00:26:05,649 Those are people that are professionals 686 00:26:05,650 --> 00:26:06,879 that are doing their job. 687 00:26:06,880 --> 00:26:09,009 If you call them and if you meet 688 00:26:09,010 --> 00:26:11,319 with them, then they're going to be 689 00:26:11,320 --> 00:26:12,320 happy to help you. 690 00:26:13,300 --> 00:26:15,429 Then check the details on what still you 691 00:26:15,430 --> 00:26:17,739 want to build or to buy 692 00:26:17,740 --> 00:26:20,199 always according and in coordination 693 00:26:20,200 --> 00:26:22,599 with the customs agents or with 694 00:26:22,600 --> 00:26:24,659 the guys at 695 00:26:24,660 --> 00:26:26,919 the brusqueness and the Professionals 696 00:26:26,920 --> 00:26:27,819 Association. 697 00:26:27,820 --> 00:26:29,649 And then you can basically apply for this 698 00:26:29,650 --> 00:26:30,609 afternoon plan. 699 00:26:30,610 --> 00:26:32,109 As I said, if you fulfill the 700 00:26:32,110 --> 00:26:34,479 regulations, they have to 701 00:26:34,480 --> 00:26:36,190 give you this license. 702 00:26:37,760 --> 00:26:39,829 Then, as I said, shaft 703 00:26:39,830 --> 00:26:42,169 a way to talk and 704 00:26:42,170 --> 00:26:44,299 then you might check in 705 00:26:44,300 --> 00:26:46,579 with the local farmers club or Organic 706 00:26:46,580 --> 00:26:48,529 Farmers Club or, for example, the 707 00:26:48,530 --> 00:26:50,869 University of Hawaii and has really 708 00:26:50,870 --> 00:26:52,939 good distiller's classes because it's 709 00:26:52,940 --> 00:26:54,679 one thing of reading something in a book. 710 00:26:54,680 --> 00:26:56,239 It's something totally different to 711 00:26:56,240 --> 00:26:58,669 actually take part in a course, 712 00:26:58,670 --> 00:27:01,069 such a course set to pick another three 713 00:27:01,070 --> 00:27:01,969 400 euros. 714 00:27:01,970 --> 00:27:04,069 But it's money well spent 715 00:27:04,070 --> 00:27:06,289 because if you ruin a batch of 1000 716 00:27:06,290 --> 00:27:08,149 kilos of apples, that's going to be more 717 00:27:08,150 --> 00:27:09,150 expensive. 718 00:27:11,860 --> 00:27:14,019 Yeah, and this is basically the end 719 00:27:14,020 --> 00:27:16,779 of my talk is the model 720 00:27:16,780 --> 00:27:18,609 that I wanted to show you, because if you 721 00:27:18,610 --> 00:27:20,649 don't want to apply for an upfront 722 00:27:20,650 --> 00:27:22,839 explanation and although it can 723 00:27:22,840 --> 00:27:24,279 be done, it is quite a hassle, it is 724 00:27:24,280 --> 00:27:27,429 easier just to dramatize, uh, 725 00:27:27,430 --> 00:27:29,589 using, uh, neutral ground spirit. 726 00:27:29,590 --> 00:27:32,289 So here's the recipe you take 727 00:27:32,290 --> 00:27:34,059 across route. You take some coriander 728 00:27:34,060 --> 00:27:36,759 seeds, some multi-tier leaves, you talc 729 00:27:36,760 --> 00:27:39,729 take galangal root, 730 00:27:39,730 --> 00:27:41,709 some cinnamon, some cardamom. 731 00:27:41,710 --> 00:27:43,929 You just mix it with 200 732 00:27:43,930 --> 00:27:46,029 milliliters of 50 percent vodka and 733 00:27:46,030 --> 00:27:48,369 let it snow. Let it let it stand 734 00:27:48,370 --> 00:27:50,439 for 10 days, filtered through 735 00:27:50,440 --> 00:27:52,209 a filter. Then you have a martini, 736 00:27:52,210 --> 00:27:54,759 liqueur, macerate, and this macerate 737 00:27:54,760 --> 00:27:55,989 is basically concentrate. 738 00:27:55,990 --> 00:27:58,149 You make your liqueur out of and 739 00:27:58,150 --> 00:27:59,889 then mix it again with one point four 740 00:27:59,890 --> 00:28:02,169 liters of vodka, have the water, 741 00:28:02,170 --> 00:28:04,389 500 grams of sugar, 742 00:28:04,390 --> 00:28:06,549 mix it, maybe, uh, 743 00:28:06,550 --> 00:28:08,499 filter it again through the filter and 744 00:28:08,500 --> 00:28:10,149 then you have your delicious Martha 745 00:28:10,150 --> 00:28:11,150 liqueur. 746 00:28:11,800 --> 00:28:13,989 And this is basically the end 747 00:28:13,990 --> 00:28:15,999 of my talk. So thanks a lot. 748 00:28:25,850 --> 00:28:27,919 Well, thanks for Stefaan panning 749 00:28:27,920 --> 00:28:29,989 out for this double feature 750 00:28:29,990 --> 00:28:30,990 start.