Multifunction Stainless Steel Distillation Bucket
| Capacity | Bucket material | Bucket thickness | Shell cover thickness | Cap thickness |
| 30/50/100L | SS 304 | 1.2mm | 1.5mm | 1.5mm |
Capacity: 30/50/100L
Bucket material: SS 304
Bucket thickness: 1.2mm
Shell cover thickness: 1.5mm
Cap thickness: 1.5mm
Heating method: Can use naked flame open fire to heating
The condenser pipe is also made of SS 304, the thickness is 2mm,
The bucket is mirror polishing inside and outside. The condenser pipe is replacement dropout, easy to clean, and with hose connector, convenient to connect with water faucet.
The bucket is mainly used for distillation, specially for wine making, such as Brandy, Whiskey etc.
1. The quantity of steam to master: the principle of open steam distillation for "slow steam distillation, big steam ends".Is used in steam distillation wine to slow, unfavorable open large steam;With distillate wine wine degree is low, can open the valve, to chase the feints.After being wine wake all, can use open cover large steam to break up the fermented grains in the bad smell.Of course, in the middle of the pack retort process stage, open steam quantity should be larger, otherwise it will cause vapor pressure and the director of the ancient time, unnecessarily but two open steam quantity should be small, had better install water column in the retort, to observe whether distillation is stable.The entire operation, steam pressure stable, lest destroy retort barrels of the layers of gas liquid equilibrium.
2. After the temperature: for wine temperature shoulds not be too high or too low, with around 30 ºC advisable.Because wine at high temperature, although can volatilize impurities such as hydrogen sulfide and acetaldehyde, but also lost the fragrance ingredients.In the process of loading retort, the lower the alcohol in fermented grains evaporating, while constantly being new in the fermented grains of condensation, this cycle, when the material fast full retort, the lower the wine in the fermented grains points are rarely, alcohol deposition in the upper fermented grains.After the upper cover, therefore, no matter will soon be out of, if the efficiency of the condenser is insufficient, will produce the phenomenon rather tight.Therefore, we should ensure adequate cooling area, and reasonable control the temperature of the cooling.
3. Take the operation: flow of wine to wine head of 0.5 kg, distillate wine wine degrees, mainly by the empirical observation, the so-called spend another bottle of wine.Let the distillate liquor into a small ChengQi, provoked a bubble called hops.Start distillate wine bubble, larger, more durable, known as the "qing";Wine degree is slightly lower, the smaller bubbles, finely gradually, but still is lasting, known as the "two pure flower";Again hereafter referred to as "small pure flower" or "velvet flower", do not have a unified around the term.After the "little flower" moment, there is no hop, referred to as the "flower".Then pick the wine were feints.After the "flowers" feints, rendering first big bubble "splash", the wine is about 28-35 degrees.If installed retort effect is good, the "qing" and "small pure flower" is obvious, "flowers" on wine wine degree is low, and soon appeared "a little splash," or "velvet flower" the second time, then there are 5-8 degrees wine degrees, until can't see the bubble surface is full of oil and wine bead, can stop to pick a wine.A brewery also take "quality wine" process.
4. The distillation time: steamed bread from the flow of wine begins to calculate average 60-70 minutes, after steamed wine (tail), use the fire to evaporate, increase the steam.
5. The distillation process analysis: along with the time to write, write temperature, the highest for 20 minutes, wine left in the wine head down rapidly, mainly some of the more volatile than alcohol, low boiling point substances such as acetaldehyde, acetic acid ethyl ester, ethyl formate (methanol) and so on.But fusel oil higher
alcohols are also present in the wine such as head, mainly because of the low concentration of alcohol, fusel oil (isoamyl alcohol, isobutyl alcohol, alcohol, etc.), volatile coefficient is big, steamed into the fermented grains upper gasification in after tracheal condensing flow, therefore, the new wine head evil flavour is big (more than higher alcohol), after long-term storage, aroma, can induce wine, one of fusel oil smell, too much headache, isoamyl alcohol 30-60 mg/ml.Feints has a large number of flavoring substances, lactic acid ester, face indispensable in the liquor, and not too much, 40-200 mg / 100 ml, send acerbity too much wine.Feints can be used in the state of liquor blending wine. Linoleic acid ethyl ester, ethyl oleate, ethyl palmitate senior fatty acid ester, such as molecular weight, insoluble and soluble in water, solubility in the wine increased with degree of wine.These advanced fatty acid ethyl ester and ethyl lactate constitutes the main esters of feints, is taste very good material.So, distillation must grasp to go to head to tail, avoid to end too early, a lot of material damage.
){kind=link}