Start with product mix, annual output and the number of days you can realistically operate. Account for fermentation, cleaning, packaging and staffing, rather than selecting a still from vessel size alone.
Check the site before ordering.
Map access, space, electrical supply, cooling and drainage before equipment scope is fixed. Confirm permits and local requirements with the relevant local professionals and authorities.
Plan people and the next stage.
Include training, written operating procedures and a realistic launch budget. Discuss a phased expansion path so your first equipment decision supports the business you want to build.
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