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Yantai Jixun Brewing Equipment Factory
Whiskey/Vodka/Rum Distillation Equipment
NegotiableUpdate on 05/11
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Overview
Whiskey, vodka, and rum distillation equipment tower stills are mainly used for whiskey distillation. After one distillation, the original liquor (extracted from the liquor) can be obtained
Product Details
Whiskey, vodka, rum distillation equipment
Tower stills are mainly used for distilling whiskey, and after one distillation, the original liquor (extracted from the liquor) can be obtained. Tower distillation products are neutral, with high ethanol purity. The alcohol content can reach over 80%, and the alcohol content is 60-70%. The tail of the alcohol should be pinched, which actually belongs to the alcohol series.
Distillation tower: Extract alcohol. Used for distillation of molasses, cassava, etc
Distillers with wide and long necks can produce more reflux than those with narrow necks. In addition to lower internal temperatures, the wide neck provides more surface area for condensation of vapor. When the steam enters the long neck of the distiller, the copper inner wall has good thermal conductivity and can continuously absorb the heat energy of the steam, causing the steam to cool and condense. However, as the distillation process continues, the temperature of the copper wall gradually increases, and the situation of backflow will decrease. ”
The temperature difference from the bottom to the top of a short necked distiller does not change much, so there is less reflux phenomenon. A gentle heating method can gradually release steam, maintain a relatively low temperature at the neck, and create more reflux, increasing the proportion of light flavor compounds in the liquor. However, rapid heating will increase the concentration of steam, and the neck temperature will instantly rise, making it difficult for heavy flavor compounds to condense and deposit, making it easier to distill rough and grain flavored raw liquor.
Different flavor compounds have different boiling points, and lighter flavor compounds, such as esters with fruit flavor, are not suitable for tower distillation due to their simple molecular structure and easy evaporation at low temperatures.
Compounds with rich flavors such as grain based flavors (whiskey, etc.) have heavier molecular weights and require high temperatures to evaporate, making them suitable for tower distillation. As it climbs, the vapor will undergo a series of different temperature changes, which have a significant impact on whiskey.
Product specifications: 100L, 600L, 1000L, 2000L
Tower stills are mainly used for distilling whiskey, and after one distillation, the original liquor (extracted from the liquor) can be obtained. Tower distillation products are neutral, with high ethanol purity. The alcohol content can reach over 80%, and the alcohol content is 60-70%. The tail of the alcohol should be pinched, which actually belongs to the alcohol series.
Distillation tower: Extract alcohol. Used for distillation of molasses, cassava, etc
Distillers with wide and long necks can produce more reflux than those with narrow necks. In addition to lower internal temperatures, the wide neck provides more surface area for condensation of vapor. When the steam enters the long neck of the distiller, the copper inner wall has good thermal conductivity and can continuously absorb the heat energy of the steam, causing the steam to cool and condense. However, as the distillation process continues, the temperature of the copper wall gradually increases, and the situation of backflow will decrease. ”
The temperature difference from the bottom to the top of a short necked distiller does not change much, so there is less reflux phenomenon. A gentle heating method can gradually release steam, maintain a relatively low temperature at the neck, and create more reflux, increasing the proportion of light flavor compounds in the liquor. However, rapid heating will increase the concentration of steam, and the neck temperature will instantly rise, making it difficult for heavy flavor compounds to condense and deposit, making it easier to distill rough and grain flavored raw liquor.
Different flavor compounds have different boiling points, and lighter flavor compounds, such as esters with fruit flavor, are not suitable for tower distillation due to their simple molecular structure and easy evaporation at low temperatures.
Compounds with rich flavors such as grain based flavors (whiskey, etc.) have heavier molecular weights and require high temperatures to evaporate, making them suitable for tower distillation. As it climbs, the vapor will undergo a series of different temperature changes, which have a significant impact on whiskey.
Product specifications: 100L, 600L, 1000L, 2000L
Product Material: Purple Copper+304.
