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Everything posted by Alex_Sor

  1. My point is that if you do distillation (no matter what liquids or oils) you need to work with heaters or coolers. In any case, if you need to turn water (alcohol) steam into a liquid, you need to take away thermal energy from the steam and direct it somewhere. It can be cold water, it can be atmospheric air. But it should be remembered that water has the highest heat capacity, so water is very well suited for transferring heat energy. Your vehicles are water cooled. Why? because it allows for compact cooling devices. If you have a motorcycle you can estimate how much its cooling
  2. Milking yeast is not a fantasy. Introduction. Classical fermentation (wort fermentation process) is a familiar process. Bacteria (yeast fungi) eat up sugar and release carbon dioxide and ethyl alcohol in the process. Everything is very good, but yeast eats sugar and defecates with alcohol at the same time 🙂 And then we boil the mixture together with the bacteria, kill them, and release alcohol and with it the by-products of the yeast's vital activity, including "heads", "tails" and various toxic substances. What if you don't kill the yeast? We don't kill a cow when we want mi
  3. "Rectification" (from Latin "rectus" - direct and "facio" - do) is a process of separating double or multicomponent mixtures due to countercurrent mass transfer between vapor and liquid. Rectification - separation of liquid mixtures into practically pure components, differing in boiling points, through repeated evaporation of the liquid and condensation of vapors. This is the scientific definition of the term "rectification". From the point of view of this description, distillation in a pot (moonshine still) is not rectification, but is a simple separation of a mixture of different alc
  4. Alex_Sor


    % vol -- temperature boil (teoretical)
  5. Alex_Sor


    I describe (below) what simple equipment you need to buy in order to conduct tests and start moving into the topic of vacuum distillation. You need to provide: 1) tightness. Not all devices are equally gemetichny for excess and negative pressure. Tanks that withstand + 100kPa (+ 1 atm) may not withstand a vacuum of -50kPa. My first device, has a wall thickness of 1.5mm stainless steel and a volume of 20 liters, the bottom and the top cover are flat, because of this, under vacuum, I got the bottom and the cover 5mm inside the tank. The walls (cylinder) stood. 2)
  6. Alex_Sor


    Equipment requirement: 1) withstand negative pressure, without “collapsing”. 2) it is necessary to resolve the issue with the output of ready-made moonshine - there are two options - either the output tank is also under vacuum, or the moonshine is pumped through a membrane pump, and then it is simply poured into a regular container. in my experiments, I simply connected a hose with thick walls to the outlet of the column, and pumped air out of the equipment through it, and in the process, I pumped the moonshine with my pumps, pumped the pumps and pump
  7. Alex_Sor


    Italian pamphlet-article on the vacuum distillation of grappa in comparison with taditsionny distillation. year 2009. Sorry, it is in Italian, I tried to translate their conclusions, and the schemes themselves inside the document are in principle understandable to any Engineer My translate: ...summary : Describes an innovative distiller operating in vacuum and a column without plates, and the profile of volatile compounds of products obtained in different phases of the distillation process under various vacuum conditions, both during the secon
  8. Alex_Sor


    You need to consider applying vacuum distillation. You can use something like a "gin basket" in the path of alcohol vapor, but this path will result in "boiled cherries" instead of a pleasant smell because the temperature of the vapor will be high. I have a scientific article from Italy where the guys made an excellent grape drink (grappa) using vacuum distillation. The drink retained the aromas of grapes and received a strength of 35-55% of alcohol. I myself deal with vacuum distillation issues. Vaccum distillation preserves the subtle aromas of hop grain (if necessary) and grapes.
  9. Second interesting idea, maintain a constant boiling point of alcohol in the hollow column (we will rather focus on the upper point). We will try to predict the temperature change using the lower two sensors. Anything that has a lower temperature should condense directly back into the cube (reflux). this is what we end up with: (this is a hydrometer with 94% alcohol content) As practice has shown, the temperature in the reflux condenser cannot be the basis for controlling the distillation process. The problem is that it differs by 1 - 1.5C, depending on external con
  10. Automation for any moonshine still with a steamer (I do not know how exactly the word for a can or a hollow cylinder at the outlet of the moonshine is translated into English, see the figure and diagrams). Many people have questions about how you can make the work of a moonshine still fully automatic without using expensive solutions. (for example using Arduino). I am collecting simple and unusual solutions that have been posted on the Internet by individual craftsmen in the past years. I propose a simple experiment that can show you what happens to
  11. 1) the presence of CO2 in the inlet mixture is not a problem, it is good for distillation (stripping of the column). This increases productivity. You need to use an agitator in the tank that mixes the mixture before it enters the pump. It is generally useful to quickly stir the mixture in the tank in front of the pump, and add an antifoam agent to the tank, at the rate of 50 ml per 100 liters. An antifoam agent based on silicon, it is inert and does not affect taste and smell, but it will remove foam. Foam is the biggest problem with fast distillation. 2) if there is a lot of CO2, you can
  12. It is very good that there are people who make continuous columns in the USA! My respect! But ... I looked at your continuous apparatus - why do you need 35 plates if you do not select different fractions in your column? it is very inefficient. You have a very tall column. For stripping columns 6-16 trays are sufficient, depending on the quality of the inlet mixture. I am designing stripping and fine columns.
  13. Here is the picture with the graphs that I promised. The horizontal axis is the liquid capacity (load) that the trays can provide. The vertical axis is the steam velocity. The closed loop of each tray type indicates the acceptable range of use for that tray type. As you can see, the bubble cap tray has a very small range of stable operation, and even then at very low vapor and liquid velocities. and here are more options for different plates
  14. There are many more options for valves and spacers. Check out the picture here: http://adiforums.com/topic/11751-anyone-running-continous-stills-really-suprised-at-the-lack-of-them/?do=findComment&comment=69699 Each of the options (according to the picture) has its own advantages and disadvantages. Each of the options can be applied. Each option has its own allowable range of steam velocities inside the column. If I have time, I can write a page of text with a more detailed explanation of what and how, with pictures.
  15. from my last post, plate type (5) is suitable for processing dirty mixture with grains. The hole diameter must be at least 8mm. A thin layer - I'm not sure what will be effective. in the alcohol industry, nobody filters the grains separately. Grains also contain alcohol. it is easier to process the mixture completely, without filtration. The stripping column must be able to work with dirty mixtures, I designed such samples.
  16. If I understood you correctly, you do not have plates, you have a bulk (packed) column. A preliminary rough calculation shows for your case: 13 mm Raschig rings (this is what I have in the calculations), fill height = 4 meters, diameter 323 mm, reflux ratio = 1.7, power input (heating) = 11 kW, we get: Equivalent height of theoretical dish: 0.286 m, Number of theoretical plates: 15. Approximate result of separation efficiency: 95.2% That is, 4 meters of packed column should be enough. If you use grain wash with pieces of grain, the packed column (with backfill) cannot work,
  17. what is your planned distance between the plates? how many plates? type of distillation plates? caps? I have developed (myself) a spreadsheet(programm) that calculates the column, so I can make a preliminary calculation of a full column (stripping + cap) in about 5-10 minutes. 🙂 So, a column of 323 mm in diameter, according to my calculations, can process up to 1 ton (1000 kg) per hour of the input mixture of 8% mash. The output at 96% alcohol will be 29.6 gallons per hour. Calculated values of heat transfer: Reflux condenser surface = F = 3.47 m2 Evaporator surface = F =
  18. I don't understand how you can measure "smart" in a person Therefore, I believe that we (people) are all the same, and each of us has our own 1.5 .... 1.6 kilograms of brain in the head. I live in a country where it is not customary to think about how your words will resonate inside someone else's head. Everyone decides for himself how to react to other people's words. I do not have the goal of offending, offending, or rising above someone who has read fewer books than I did, or made fewer experiments. But as a specialist, I want newbies to read basic books in the industry in which th
  19. I totally agree with this. The fermentation process is a miracle. But for some reason, there is not much progress in this area either. For example: when intensifying the fermentation process, no attention is paid to reducing acidity in simple ways. To obtain a higher yield of alcohol and reduce impurities, it is enough to put pieces of marble (calcite, calcium carbonate) in the tank. This will induce natural circulation instead of a mechanical agitator, and will provide acidity reduction and yeast feeding. The alcohol obtained after distillation of such a fermentation will be cleaner, wi
  20. I do not see anything funny. 1) if you have a plan, then you would not write here on this forum. If I have a plan, then I start doing business and not correspondence. I don't think you have a plan. You have a desire for something new and a little money. 2) if you are a beginner, you must choose one of two paths: a) hire a specialist (startup) who knows exactly what and how to do, this specialist will quickly put you into work. b) independently study the literature and publications, become a specialist in the distillation of alcohol yourself. It's not as difficult as it seems, there i
  21. I do not agree with you. The art of the Engineer (engineering) is to make the cheapest start-up solution that can scale. There is a big difference between the approach to the problem of the form "I still want to buy ready-made equipment" and "I can make the equipment myself." The main questions to be answered are: 1) what kind of drinks are you going to produce in the beginning? 2) what volume are you going to produce? (per month), and what kind of production growth do you plan. 3) Do you have any restrictions on the area of the room and the height of the ceilings? Answers to th
  22. If I were starting a new business myself :), I would start with the main questions: 1) why am I doing this? For money ? For interest and novelty? 2) how will I be different from others? what drinks and new ideas do I want to bring to the world? If (1) "to make money" then the question will be in the choice of "what to produce and how much to produce." Nothing new, classic products, just buy "another shiny tank" for me it would not be an interesting way ... Question (2) will still have to be answered. Today or tomorrow. If you come to the supermarket and look at the shelves, you
  23. In my opinion, it is necessary to separate the marketing of the product and the technical parameters of the product (alcohol). If we are talking about "haze" (opacity, turbidity) inside a drink in a bottle, then from the point of view of Chemistry and Physics, this means that there are fine impurities in the solution. They can even appear simply from the fact that you diluted your alcohol with water after the distiller. A change in the concentration of alcohol leads to the fact that some of the soluble substances become poorly soluble, and create a "colloidal phase", which is very fine
  24. First, let's talk about terms and definitions. (English is not my native language and I want all words to be understood) Maceration is the infusion of moonshine after the second distillation and the implementation of the third distillation of the moonshine along with the ingredients for infusion. The goal is to obtain a transparent drink with a taste and smell, ingredients embedded in it. In simple terms: maceration is the production of aromatic vodkas (drinks). Did I understand you correctly ? If so, then the technology itself was known to our ancestors a long time ago. There hav
  25. Don't be offended by the World and people Those who distill alcohol "as a job" value time and want to produce more alcohol in a short time. This is called "high efficiency". But we must not forget that the market creates competition. Those who make more alcohol do not always make delicious drinks. But the Buyer thinks with his own head ... This all creates chaos If we are talking about creating delicious and pure (from fusel oils) drinks, I can say that the industry in the United States has frozen at the level of 50-70 years ago. There are many new technologies and sol
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