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A still is an apparatus used to distill liquid mixtures by heating to selectively boil and then cooling to condense the vapor. [1] A still uses the same concepts as a basic distillation apparatus , but on a much larger scale.
The still allowed for the production of alcoholic spirit with an ethanol content of greater than 90%, though modern versions can achieve about 95%. [7] Educated at Dublin's Trinity College, Coffey had ample opportunities to observe all manner of still designs having worked as a distillery excise tax collector for a quarter of a century.
Recovery boilers were soon licensed and produced in Scandinavia and Japan. These boilers were built by local manufacturers from drawings and with instructions of licensors. One of the early Scandinavian Tomlinson units employed an 8.0 m high furnace that had 2.8×4.1 m furnace bottom which expanded to 4.0×4.1 m at superheater entrance. [3]
During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7–12%. [4] [5] [6] In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the ...
The most critical element of reboiler design is the selection of the proper type of reboiler for a specific service. Most reboilers are of the shell and tube heat exchanger type and normally steam is used as the heat source in such reboilers.
Laboratory model of a still. 1: The heat source to boil the mixture 2: round-bottom flask containing the mixture to be boiled 3: the head of the still 4: mixture boiling-point thermometer 5: the condenser of the still 6: the cooling-water inlet of the condenser 7: the cooling-water outlet of the condenser 8: the distillate-receiving flask
The only railway use of water-tube boilers in any numbers was the Brotan boiler, invented by Johann Brotan in Austria in 1902, and found in rare examples throughout Europe, although Hungary was a keen user and had around 1,000 of them. Like the Baldwin, it combined a water-tube firebox with a fire-tube barrel.
Many industries, other than the petroleum refining industry, use vacuum distillation on a much smaller scale. Copenhagen-based Empirical Spirits, [17] a distillery founded by former Noma chefs, [18] uses the process to create uniquely flavoured spirits. Their flagship spirit, Helena, is created using Koji, alongside Pilsner Malt and Belgian ...