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Pot still distillation gives an incomplete separation, but this can be desirable for the flavor of some distilled beverages. If a purer distillate is desired, a reflux still is the most common solution. Reflux stills incorporate a fractionating column, commonly created by filling copper vessels with glass beads to maximize available surface ...
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 ...
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Diagram of a typical industrial distillation tower Industrial towers use reflux to achieve a more complete separation of products. Reflux refers to the portion of the condensed overhead liquid product from a distillation or fractionation tower that is returned to the upper part of the tower as shown in the schematic diagram of a typical, large ...
Column stills are frequently used in the production of grain whisky and are the most commonly used type of still in the production of bourbon and other American whiskeys. Distillation by column still is the traditional method for production of Armagnac, although distillation by pot still is allowed.
An alembic (from Arabic: الإنبيق, romanized: al-inbīq, originating from Ancient Greek: ἄμβιξ, romanized: ambix, 'cup, beaker') [1] [2] [3] is an alchemical still consisting of two vessels connected by a tube, used for distillation of liquids.
Geographic variations in still design exist, with certain kinds popular in parts of Appalachia, a region known for moonshine distilling. Spirits distilled in pots commonly have 40% ABV, and top out between 60 and 80% after multiple distillations.
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