Brandy Distiller
- JOSTON
- WENZHOU, CHINA
- 35 DAYS
- 20 SETS/MONTH
Brandy distill equipment we use the methode charantaise model ,it can get the original and pure. liquor from fruit fermention.
Brandy distill is a special equipment for extracting high quality spirits (such as brandy) from the original wine with grapes or other fermented fruits by the method of discontinuous distillation. The treatment method can be set manually or automatically to extract high-purity alcohol with reasonable temperature, volatility, and to separate the head, middle and tail as required.
Brandy Distill is composed of preheater, distiller, condenser, pipeline and control system etc.
Methode charantaise distill equipment is a kind of discontinuous distillation equipment, which is mainly used for distilling and fermenting wine and fruit wine to produce brandy and other spirits (whisky, tequila, etc.) by extracting high-purity alcohol.
Methode charantaise distill equipment adopts the thermal concentration method Its heating temperature and time can be set manually or automatically. The liquor head, liquor middle and liquor tail can be separated according to the requirements.
heating model can be heat by electrical or steam .
Working principle of kettle distiller (charlander kettle distiller):
Distilling kettle:
The pot body is welded into a whole by the conical shape of the lower part and the upper part, the spherical bottom of the upper convex part and the top cover of the elliptical head. The top side of the pot is equipped with a safety valve, a liquor inlet pipe, and a cleaning and blowdown valve and a liquid level meter.
A reflow retort (also known as gooseneck cap) is installed in the middle of the top of the pot, which is welded with copper plate. The top of reflux retort is connected with preheater through gooseneck.
In the first distillation, add enough steam to the distilling kettle and preheater, heat the distilling kettle, and the alcohol vapor from the distilling kettle enters from the lower part of the reflux retort, gradually rises, and then flows through the gooseneck to the goose head part of the gooseneck, and finally from the gooseneck to the preheater through the connecting pipe (in this case, close the connecting channel between the gooseneck and the condenser). When the preheater temperature reaches 60 ℃, close the gooseneck. The connecting channel between the neck pipe and the preheater is opened, and the connecting channel between the gooseneck pipe and the condenser is opened. The alcohol steam enters the condenser from the upper part of the condenser through the connecting pipe. The cooling water enters from the bottom of the condenser, flows out from the upper part of the condenser, and cools the alcohol steam outside the pipe. Cooling water (generally lower than 10 ℃, preferably about 4 ℃), tank temperature is controlled at 30 ℃, and alcohol vapor flows through the condensate produced by the snake tube layer by layer, and finally flows out to the container for storage. The volume of alcohol produced in the first distillation is 28-32%. When the reflux temperature of the distillation pot reaches 90 ℃, the volume of alcohol distilled is less than 25% (determined by the process), the distillation is completed. Open the blowdown valve of the distillation kettle, close the blowdown valve after the residual liquid is discharged, flow the liquor from the preheater to the distillation kettle automatically, pump the liquor to be steamed to the preheater, and the next cycle begins.
After the first distillation, carry out the second or third distillation with the gentle heating as described above, and obtain the strong liquor .
