Food

What equipment do you need for distilling?

Principle: According to the principle that the boiling point of alcohol is lower than that of water, the distillation is completed by heating the fermented fermented grains to produce wine steam, and then cooling the wine steam to convert the steam into wine liquid.

Wine steamers are strictly for small-scale production, such as households. As the self-brewing of fruit wine has become more and more popular, it has gradually led to the self-brewing of other wines, such as liquor, brandy, etc., which must be distilled. At the same time, the wine steamer can also be used for the distillation of toilet water, essence, etc. The principle is the same.

Getting Started: General-Purpose Spiral Condensing Distiller

The distiller is divided into two parts, one is the distillation pot and the other is the condenser. The function of the still is to heat the original wine into steam, and the function of the condenser is to condense the steam into liquid wine. The principle of distillation is: the boiling point of alcohol is lower than that of water. In the mixture of wine and water, the higher the alcohol content, the lower the boiling point. Therefore, in the process of heating, the alcohol first evaporates and enters the condenser through a sealed pipe, and the steam is condensed by condensation. Alcohol, to achieve the effect of separating and concentrating alcohol.

Experience: The first distillation of fermented wine can get about 45-55 degrees, the second distillation can get 70-80 degrees, and the third distillation can get more than 90 degrees.

The first is the retort pot. From the current conditions, the pressure cooker is the easiest to obtain and has better sealing performance as a substitute for the retort pot. If conditions permit, it is best to use stainless steel materials, because stainless steel is corrosion-resistant, and aluminum pots are relatively poor, especially When steaming brandy, because the wine contains a lot of acidic substances, the corrosion is obvious; the second is the production of the condenser, the easiest way is to use a copper (pure copper) tube with an outer diameter of 8mm about 2 meters, bend it into a spiral shape, and connect the two ends. After soaking in cold water, it becomes a condenser; for advanced ones, the spiral tube can be enclosed in a sealed container to expose the steam inlet and wine outlet, and then open a water inlet at the lower end and a water outlet at the upper end of the opposite side. Circulating cooling with a water pump has a good effect; the last problem is the connection between the distillation pot and the condenser. Now drinkers mostly use a silicone tube with an inner 6mm and an outer 9mm to connect the still pot and the condenser, because this specification of silica gel The connection between the tube and the steam nozzle of the pressure cooker is the best match. With these three pieces of brewing equipment, one of the simplest spiral condensing stills can be made, and your distillation practice will begin here.

Core Tip: When making a sealed circulating condenser, pay attention to the fact that the water inlet should be installed below, and the water outlet should be installed on the opposite side above (the principle is omitted).

When you have the above foundation, you can improve this distiller, including replacing the condenser tube with stainless steel, connecting the still pot and the condenser, connecting with copper or stainless steel, etc., but the same is true, Choose according to your actual needs and preferences!

Advanced: Charente Still

When it comes to Charente stills, we have to mention “Remy Martin”. Charente pot still is a brandy distillation equipment used for hundreds of years in the Cognac region of France and famous wines such as Remy Martin. It is recognized as the most advanced brandy distillation equipment.

The Charente pot still is mainly composed of three parts: the still, the preheater and the serpentine condenser. The whole pot is made of copper. The copper has several purposes: one is that copper has good thermal conductivity The second is that copper is a catalyst for some esterification reactions. The third is that copper has good resistance to the acidity of the raw wine. The fourth is that copper can form insoluble copper salts such as butyric acid, caproic acid, capric acid, and lauric acid. And precipitation, the acid that makes these bad smells is removed.

The copper plate should be very pure electrolytic copper, and the copper plate should be planed to make the holes in the metal denser and make the surface of the pot smoother and easier to clean.

The body of the pot is a round pot, and the bottom of the pot should be raised inward to facilitate emptying. Due to direct fire heating, the bottom of the pot should have a certain thickness. A major feature of the Charente still is the uniquely designed gooseneck cap. The gooseneck cap is also called the head of the column, but it is actually the cover of the still pot. One purpose is to prevent the phenomenon of “throwing the pot” during distillation. It is to make the steam of the distillate partially reflux here, thus forming a slight rectification effect. Its volume is generally 10% of the still pot container, and the gooseneck caps of different sizes and shapes,

The rectification effect is different, so the quality of the steamed products is also different. Generally speaking, the larger the gooseneck cap, the greater the rectification effect, the taste of the obtained product tends to be neutral, and the aroma is reduced. , but the latter product is less aromatic.