Open Your Own Production
Overview of the alcohol market
A relatively recent production of alcohol, both food and technical, was one of the State ' s monopolies. This provision has now changed: alcohol can now be produced by anyone who wishes, of course, to pay special excise and state quality control. The production of alcohol can be sufficient profitable businesswhich, however, requires constant monitoring and good governance.
However, prior to the opening of your own production, such specific products as alcohol should be carefully studied as important issues such as supply and sale, as well as the type of alcohol (technical or potable) you intend to produce.
Only by considering these questions and by carefully weighing the answers to them, by examining the situation of the alcohol market in your region, can the case begin (or, at a bad rate, to abandon it).
Supply of alcohol
The most important issue that needs to be resolved before alcohol production begins is what cheese you're going to use. As is well known, the production of alcohol by distillation is tagged, or, in a simple way, by overtaking, requires raw materials: any sugar - or shredded-containing product - usually sugar (or patock), wheat (or rice, corn), apples (and vineyards, any fruit, etc.) It is also possible to use the crash in a clean form.
As you can see, there's a great deal of "sortium." And it increases even more if non-conditional raw materials are used: flammable fruit, ice cream potatoes, etc. But the essential condition for the production of alcohol is that the factory can be supplied with cheap, preferably local, raw materials on a continuous and uninterrupted basis.
It should also be borne in mind that different raw materials on the outlet give different amounts of alcohol - for sugar, the productivity, of course, is maximum: about 5, 5 litres per 10 kg of raw materials; for wheat and paths approximately equal to 3 litres; and for sugar bee, apples and other fruit and vegetable crops and less - 1 litre and less.