Maybe I can help. At this point it’s called a continuous beer still as it’s using a beer/mash to distill. The bottom is at boiling temp which means all alcohol is vaporized and rises to the top. The cuts come later in a spirt run which use the factional distillation you are probably used to in a standard pot still. The reason for doing it this way is it is extremely more efficient and cost effective, and in the distilling industry that’s means more money and less time.
@@corbinarrasmith9836 Pretty sure he said a rum wash at 8% not beer. Continuous stills are charged with preheated feed liquor at some point in the column. You remember him talking about the heated input? Heat is supplied to the base of the column. Stripped (approximately alcohol-free) liquid is drawn off at the base, while alcoholic spirits are condensed after migrating to the top of the column. The reason its called a continuous still is because it can run non-stop day in day out, as long as you dont run out of mash/wash to feed it. Generally the wash is going in at the rate of the alcohol is coming out so it runs continuously. The continuous still is a fantastic machine where the mash is flowing into the distiller continuously. The ready spirit coming out of the other end plus the waste (spirit free ferment) constantly disposed into the drain. I think ne might have showed the waste draining too? Heres a really nice continuous still and explanation on how they work and why you really dont make cuts or remove foreshots, tails with them. ruclips.net/video/byY0uImZiw8/видео.html
With a continous still you don't make cuts. You can collect everything (stripping run) and rerun it through a batch still to separate it further. The commercial systems uses rectifiers in between their plates that when open will collect the fluid from that level and let the other vapours continue to rise to the next level. This means your heads are collected through the top of the column, and your hearts collected a few levels down, and your iso and waste gets collected closer to the bottom.
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Очень хорошо! Отличное оборудование.
Man that’s awesome, all run off a 50L or 13 gallon keg
Absolutely love it !
i could watch that thing all day
мужик, ты просто крутой !
Excellent video. It is a magnificent team. How many liters of ethanol 96 distilled per hour
the equipment is just super
I tip my whiskey glass to you sir!!!
перегон браги на 10 дюймовой колонне? Интересно
Hi Michael, one question, which App/software you use in Tablet to control this still process? Only temperature, right?
How much wash can you run per hour threw this setup
How do you make cuts?
Maybe I can help. At this point it’s called a continuous beer still as it’s using a beer/mash to distill. The bottom is at boiling temp which means all alcohol is vaporized and rises to the top. The cuts come later in a spirt run which use the factional distillation you are probably used to in a standard pot still.
The reason for doing it this way is it is extremely more efficient and cost effective, and in the distilling industry that’s means more money and less time.
@Arpan
@@corbinarrasmith9836 Pretty sure he said a rum wash at 8% not beer. Continuous stills are charged with preheated feed liquor at some point in the column. You remember him talking about the heated input? Heat is supplied to the base of the column. Stripped (approximately alcohol-free) liquid is drawn off at the base, while alcoholic spirits are condensed after migrating to the top of the column. The reason its called a continuous still is because it can run non-stop day in day out, as long as you dont run out of mash/wash to feed it. Generally the wash is going in at the rate of the alcohol is coming out so it runs continuously.
The continuous still is a fantastic machine where the mash is flowing into the distiller continuously. The ready spirit coming out of the other end plus the waste (spirit free ferment) constantly disposed into the drain. I think ne might have showed the waste draining too?
Heres a really nice continuous still and explanation on how they work and why you really dont make cuts or remove foreshots, tails with them.
ruclips.net/video/byY0uImZiw8/видео.html
With a continous still you don't make cuts. You can collect everything (stripping run) and rerun it through a batch still to separate it further. The commercial systems uses rectifiers in between their plates that when open will collect the fluid from that level and let the other vapours continue to rise to the next level. This means your heads are collected through the top of the column, and your hearts collected a few levels down, and your iso and waste gets collected closer to the bottom.
If you want a good visualization, watch oil distillation videos as it's the same process, but different distillates and better documented.
Super
Super! Like!
if i wanna buy, how can do it???
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prices?
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Whatsapp? Mail ?