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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 ...
Distillation by column still is the traditional method for production of Armagnac, although distillation by pot still is allowed. The use of column stills for the distillation of Cognac is forbidden, although they may be used for other types of brandy , likewise malt Scotch Whiskies must be distilled in a pot still.
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 ...
A spiral still is a type of column still with a simple slow air-cooled distillation apparatus, commonly used for bootlegging. [9] Column and cooler consist of a 5-foot-long (1.5 m) copper tube wound in spiral form. The tube first goes up to act as a simple column, and then down to cool the product.
Primary function is distillation of spirits. Such distillation is done on a 220-US-gallon (830 L) Double Diamond pot still made by Copper Moonshine Stills in Arkansas by Colonel Vaughn Wilson and a vodka still of his own design. He also is responsible for cellaring and filtration on an apparatus of his design dubbed the lichtenstein.
Before the 19th century most distillation was performed from a simple pot still developed in 800 AD by the Arab alchemist Jabir ibn Hayyan. In the early 19th century the advent of steam heating and later the continuous "patent" still radically transformed the spirits industry. Smaller traditional producers developed marketing strategies to ...