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perfection

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  1. Is their a technical name for those port hole type windows that one sees alongside the running length of the analyser and rectifier columns of a continuous still? Are they optional to the design of a still and what benefits do they serve?
  2. Is the term rectification used to refer to all the post stripping processing in a distillation process including processes used to concentrate the ethanol in one of more subsequent runs) and column runs that are aimed at isolating the ethyl alcohol from certain or a specific congener element? Is the word used in pot distillation too and if so, how ? would a second and subsequent run in a pot stil batch process also be described as rectification sub process within distillation Thanks for any clarification and guidance from experts at this fantastic forum
  3. Thank you for taking the time out to help me Meerkat - Would you please in a few lines, explain its consequence to distillation? Distillation is a controlled process and the lower the temperatures the slower (and more thorough?) the distillation. So do distillers stay clear (below) this temperature (boiling point of the liquid at various concentrations) for a better separation or is there some other significance for pot and column still distillation? Thanks
  4. Easily googled i have found that the boiling point of ethyl alcohol is 78.37 degrees Centigrade. I would believe that this is the boiling point of PURE ethyl alcohol at 1 atm pressure Distillation however occurs on a (fermented) wash or a low wine (the distillate after the first distillation of a pot still process) which means the quatum of alcohol would be in the region of 7-12% and 28-32% respectively. My question: Although, the ethanol will vaporize at various speeds at various temperatures, what would be the boil point of the alcohol when in amixture where its strength is
  5. when distilling in a pot still (and I am assuming twice to get the distillate to an appreciably high alcoholic abv) is it that the distillate resulting from the first distillation is ALWAYS cloudy resulting from smearing even if one has made cuts to sever heads and the tails? What is the reason why smearing happens resulting in a little cloudiness? Does it happen with all spirits or does it depend on the source material from which the wash is made? Why does it not happen in the second run of the pot distillation? Thank you
  6. Thanks a lot each one of you. Much clearer now.... Does this further imply that each plate in the rectifying column is at a marginally higher temperature than the one below it and can the temperature of each plate be controlled externally or manually? and WHY wash with water if the distillate has to rectified in another set of 2 to 3 columns (like for vodka I assume)?
  7. Dis not understand.... Are not plates in a rectifier column supposed to make up a continuous still? So whats the difference?
  8. I do understand that continuous (column) stills are more efficient due to their throughput and non-stop feed of wash, but I would like to know whether repeated distillations ( I believe it is called rectification) in a pot still could produce neutral spirit with almost no congeners identical to a continuous still Do/can continuous stills produce neutral spirit in a single run? or are they also rectified to get neutral spirit?
  9. I understand stillage is what is left behind in a pot still after distillation is known as stillage (variously called pot ale and vinasse) My question is whether the term applies to column (continuous) stills in any way? Is the pumped wash (ready for stripping) filtered in some way before being pushed into the analyser of the column still ? Thanks
  10. seeing the US definition for Gin, is it right to understand that - the use of neutral spirit is not legally necessary for Gin production except for compound Gins - the distillation can be done in ANY kind of still Is this correct?
  11. Thanks FORESHOT I think there seems to be some issue in the use of the terms base spirit and the final redistillation that incorporates the gin/juniper flavours One last set of questions for utter clarity. lease just state YES or NO 1 the US definition does accept gins that are directly pot distilled from mash over botanicals (as the EU definition does NOT they insist on NGS compounded or redistilled (steeping or vapour infused) 2. Do you mean distillation or redistillation or either in the above? 3. Is the base spirit used Neutral Grain Spirit (NGS) when
  12. Yes friends, I am coming from a pure theoretical background..... Language is not a barrier....culture …. perhaps! I need to understand the term "original distillation from mash" in detail for my project as it appears in the US definition of GIN My understanding: original distillation from mash could be done in continuous stills or pot stills. When done in pot stills it would require at least two or more distillations to get the alcohol content upto a respectable purity. Hence my query was to understand whether the flavour of juniper and other botanicals are introduced du
  13. if a pot still is used what would constitute made from original distillation from mash Introducing the flavour of botanicals during (I) first pot distillation run (ii) subsequent pot distillation runs (iii) either Would the botanicals be steeped or vapour infused? or is the second and subsequent run in a pot still considered re-distillation? and what if the flavours were introduced in a second or finishing run of a patent still (assuming the spirit is made from a mash in a patent still) is that too considered a redstillation (rather than an original distillati
  14. I am a student of alcodemics and am doing my research project on Gin. I understand the difference in the way distilled Gin is defined in US and EU I need to understand...... Is there a definite and direct connect between the term original distillation and the term pot distilled gins? Thank you
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