# Alex_Sor

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1. ## Anyone running continous stills? Really suprised at the lack of them.

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,
2. ## Anyone running continous stills? Really suprised at the lack of them.

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 =
3. ## Basic Equipment to Start out

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
4. ## Basic Equipment to Start out

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
5. ## Basic Equipment to Start out

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
6. ## Basic Equipment to Start out

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
7. ## Basic Equipment to Start out

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
8. ## Bottling Whisky - Testing the outcome of different filter sizes?

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
9. ## filtering mascerated fruit spirit

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
10. ## Slow Distillation by Hubert Germain-Robin

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
11. ## Anyone running continous stills? Really suprised at the lack of them.

1) what is the size of the flow area (holes) should not be guessed but calculated. The range of hole areas is highly dependent on the column capacity and the steam generator capacity. Range from 8-9% to 13-15; (total area of holes). 2) laser cutting metal is a very good choice. But you need to figure out how you will mount the plates (plates) inside your column. The column must be collapsible. Here are different options in the picture. 3) If you want to distill up to 480 liters of inlet mixture per hour, with a strength of 8%, you will need 200 mm of column diameter. The cross-section of
12. ## Anyone running continous stills? Really suprised at the lack of them.

I think you are wrong. Stripping columns (continuous columns) can be made in different sizes - from 2 "to 16" (for example), if we are talking about small columns. Continuous columns allow you to save a lot of work time, and, for example, manage to overtake several tons of mash during the day, while taking up little space and does not require highly qualified operator. It is not at all necessary to load a continuous column with many days of work. The small column is ready for operation after 20-30 minutes of warming up, then it gives out alcohol of constant strength, in contrast to the l
13. ## Spirit Still ml per minute take off speed

The rate of distillation (alcohol yield) depends on what you want to get out: pure 90+% ethanol or alcohol suitable for drinks (35-55% strength). The size of the tank does not really matter, it is the area of the evaporation surface, that is, the "evaporation mirror" (the tank should be very wide, not high), and the power input that matter. You can use vacuum distillation, then you will accelerate the yield of alcohol and get high purity from impurities (no fusel oils, tailings). So for example, the actually achievable rate of alcohol release when using a vacuum (-80kPa) is 1.5 liter
14. ## Still CAD diagrams - South Africa

Craill If you need calculation, design and production of stripping column drawings, I can help you.
15. ## Distillery dimensions and production goals

If you want high capacity and very small distillation space, then you need a stripping column and not a "nice big 500 liter tank". Before the first drops of alcohol go, your tank will need to be heated for hours, while the stripping column will give out the first stream of alcohol in about 20-30 minutes, and will give out a constant stream of alcohol throughout the entire work shift. If you stop the column, then it will not need to be cooled throughout the day - it will be enough to put cold water into it for rinsing, and turn off the steam generator heater. In principle, it is possible
16. ## Discussion about the industry

Hello ! what exactly do you want to know? And what exactly do you want to start doing? Do you have any specific goals or want to get some basic knowledge? I can help you in technical terms, not in the "state of the US market"
17. ## Hello from Ukraine (in Eastern Europe)!

Hi All! My name is Alexander, I live in Kiev, Ukraine (in Eastern Europe). For the last several years I have been engaged in the development (calculations and technical design) of equipment for fast continuous distillation (stripping columns) and vacuum distillation. Different models are possible, both for home use and for industrial (volumes of 100,000 liters per day). Columns with diameters from 2" to 200". I have collected and studied a large library of the former USSR literature on the design and construction of continuous columns for various applications. I have my own design of
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