Necessity is the mother of invention. It is difficult for many medical practices, homes, clinics and aid organizations to get sufficient disinfectants. However, fire brigade commander and district fire inspector Lorenz Huber conjured up a trump card from his sleeve: he knew that the distillery in Oberding, which has been closed since spring 2013, is in good technical condition. It has now been reactivated.
Oberding - Huber spoke with Mayor Bernhard Mücke and the one with District Administrator Martin Bayerstorfer. Both immediately gave the green light. The distillery cooperative Oberding reactivated the distillers Werner Ippisch and Stefan Hofmann, who got the plant up and running within two exhausting days. On Saturday, one of the four fermentation tanks was filled - only half of it - and the manufacturing process started. "All seals and lines are okay," says Ippisch. The other three containers followed later.
Each vat can hold 22,000 liters of mash. 2300 liters of ethanol can be distilled from this after about 72 hours, which takes another six hours each. The farmers involved in the cooperative supply potatoes as raw material. “There are enough. If all else fails, we can also use grain, ”explains Hofmann, who was released from work by his employer Erdinger Weißbräu for the important job.
Since Tuesday, the alcohol has been filled into so-called IBC containers with a capacity of 1000 liters and shipped to a place that should not be revealed here. There, city pharmacist Armin Braun adds the other ingredients for the preparation of the disinfectant. Then it is distributed to the customers.
There are no problems with customs manufacturing. Bayerstorfer, as the person responsible, clarified this with the authorities in a non-bureaucratic manner. In the next few days, she will get an idea of the alcohol production in Oberding.
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