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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 area. [3] As alcohol boils, condenses, and reboils through the column, the effective number of distillations greatly increases.
The temperature of each successively higher stage is slightly lower than the previous stage, so the vapour in equilibrium with the liquid at each stage is progressively more enriched with alcohol. Whereas a single pot still charged with wine might yield a vapour enriched to 40–50% alcohol, a column still can achieve a vapour alcohol content ...
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 ...
Today, the retorts and pot stills have been largely supplanted by more efficient distillation methods in most industrial processes. However, the pot still is still widely used for the elaboration of some fine alcohols, such as cognac, Scotch whisky, Irish whiskey, tequila, rum, cachaça, and some vodkas.
Federal guidelines on alcohol still suggest adults can safely consume a drink or two a day: two drinks for men, one for women. Leaders of the wine, beer and spirits industries tend to favor that view.
A column still, or a spiral still, can achieve a vapor alcohol content of 95% ABV. Moonshine is usually distilled to 40% ABV, and seldom above 66% based on 48 samples. [ 10 ] For example, conventional pot stills commonly produce 40% ABV, and top out between 60% and 80% ABV after multiple distillations.