helocat Posted December 30, 2009 Share Posted December 30, 2009 Looking at still configurations and I see a good mix, some with agitators and some without. I don't see dedicated whiskey stills with them, at least that I have seen. Is the use of the agitator mostly used for thicker contents like grappa? Seams like it would help bring the contents up to temp faster by moving it around the heat source. Link to comment Share on other sites More sharing options...
CFry Posted December 30, 2009 Share Posted December 30, 2009 Our whiskey/brandy based still has an agitator. If you do not plan on filtering out the material which has supplied the yeast with food, an agitator will help prevent base materials from cooking onto the still. CFry Link to comment Share on other sites More sharing options...
porter Posted December 30, 2009 Share Posted December 30, 2009 I've seen a 'custom' verson which has a fittings near the bottom, all the way around, with nozzels inside pointed downward at an angle. Now guess what they are doing.....they pump air through them to form a rolling of the contents. Really interesting process as it will keep from burning a 'dirty' wash when bringing up to temp. Once temp is reached air is turned off as contents will roll on its own. Air gets pre-heated by piping though the fire first. Guess you could also run the air injection while cooking to get higher rate of flow for brandys or something. Interesting.....air injection on a still. Do I hear Turbo-Charged anyone? Link to comment Share on other sites More sharing options...
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