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The simplest standard distillation apparatus is commonly known as a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol. A pot still incorporates only one condensation, whereas other types of distillation equipment have multiple stages which result in higher purification of the more volatile component ...
Molecular distillation is vacuum distillation below the pressure of 0.01 torr. 0.01 torr is one order of magnitude above high vacuum, where fluids are in the free molecular flow regime, i.e., the mean free path of molecules is comparable to the size of the equipment. The gaseous phase no longer exerts significant pressure on the substance to be ...
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 ...
Clandestine distillation of alcohol typically from grapes which is called grappa was common in the once poor north eastern part of Italy, which still produces some of the finest grappa in the country but with tighter control over the supply of distillation equipment its popularity has slumped. However, distillation of grappa still continues in ...
Alcohol concentrations at higher strengths (the GHS identifies concentrations above 24% ABV as dangerous [17]) are flammable and therefore dangerous to handle. This is especially true during the distilling process, when vaporized alcohol may accumulate in the air to dangerous concentrations if adequate ventilation is not provided.
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