Last edited by Faeran
Tuesday, August 4, 2020 | History

3 edition of Condensing and cooling in pot-still and patent-still distillation. found in the catalog.

Condensing and cooling in pot-still and patent-still distillation.

J. A. Nettleton

Condensing and cooling in pot-still and patent-still distillation.

by J. A. Nettleton

  • 237 Want to read
  • 31 Currently reading

Published by Marcus Ward in London .
Written in English


The Physical Object
Pagination77p.
Number of Pages77
ID Numbers
Open LibraryOL18901645M

-Patent-Still / Coffey Still / Continuous Distillation The Pot-Still is usually made of (A)_____ (stainless steel is also used for other spirits rather than whiskies or Cognac). Primarily used in Scotland, and Ireland but also around the world. The Pot Still has changed little in general design over the centuries. 36 - Definitions 73 What is Patent Still distillation? Unlike Malt Whisky, Grain Whisky is distilled in a continuous operation in a Patent Still. This is sometimes known as the Coffey Still, after Aeneas Coffey, who developed it in

I'll try to add a framework around my answer to help put things in context. There are really four major steps to making spirits. (Drinks like wine and beer that are not "spirits" skip the distilling step): 1. Sourcing the initial ingredient. 2. Fe. distillation pot still islay highland flavor walker open to visitors scotch whisky Post a Review You can write a book review and share your experiences. Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed.

The wort or mash technically becomes wash as soon as yeast is added to start fermentation. However, the term is usually used to refer to the liquid at the end of the fermentation. It is the wash which forms the raw material of the first distillation in the Pot Still process and of the only distillation in the Patent Still . Distillation is the process of separating the components or substances from a liquid mixture by selective evaporation and condensation. Distillation may result in essentially complete separation (nearly pure components), or it may be a partial separation that increases Seller Rating: % positive.


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Condensing and cooling in pot-still and patent-still distillation by J. A. Nettleton Download PDF EPUB FB2

Published in and intended as a supplement to the book, "Condensing and Cooling in Pot-Still and Patent-Still Distillation" is the culmination of his research. Portions of this book were later included in 's "The Manufacture of Whisky and Plain Spirit."/5(2). Condensing and Cooling in Pot-Still and Patent-Still Distillation - Kindle edition by Nettleton, J.A., Barker, Aaron.

Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Condensing and Cooling in Pot-Still and Patent-Still Distillation/5(2). A patent still distillation is a method of producing grain whiskey through a continuous distillation process.

It is also called a “Coffey” still, from the name of Aeneas Coffey, who patented the idea inaccording to the Scotland: Whisky and Distilleries website. Coffey still - Patent Still - Column Still a continuous distillation A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns invented in by Robert Stein, a Clackmannanshire distiller and first used at the Cameron Bridge Grain Distillery.

A pot still is a type of distillation apparatus or still used to distill flavored liquors such as whisky or cognac, but not rectified spirit because they are bad at separating stills operate on a batch distillation basis (as opposed to a Coffey or column stills which operate on a continuous basis).

Traditionally constructed from copper, pot stills are made in a range of shapes. InJean‐Baptiste Cellier‐Blumenthal (), built upon and combined these ideas, and patented the first continuously operating distillation column. This still had a pot still type-kettle, but replaced the traditional lyne arm and cooling worm with a vertical column of perforated plates.

Distillation is the process of separating the components or substances from a liquid mixture by using selective boiling and lation may result in essentially complete separation (nearly pure components), or it may be a partial separation that increases.

• Pot still • Patent still/ Coffey still/ Continuous still. Pot still DistillationPot still Distillation • The pot is made from Copper • Size differ from place to place • Alcohol vaporize at c • The Vapours passes through Condenser and converted to liquid • Liquid alcohol is collected into three parts Head Heart (30%.

The Pot Still. The pot still has changed very little over the last hundred years or so and with good reason. The design is easy to use and it works very well, so why mess with a good thing.

How does the pot still work. It all starts with the big chamber at the bottom, which is the “pot” that stores your whiskey. Coffey's then radical 'column' or 'patent' still is also termed a 'continuous still' because, as the name suggests, they can be run continuously without the need to stop and start between batches as in pot still distillation.

This coupled with the higher concentration of alcohol in the final distillate make column stills much more economical to. Also called a continuous still, a patent still, or a Coffey still, a column still is used mainly for making white spirits, such as vodka, gin, or some rums, in addition to bourbon, rye, and much of the Armagnac that's produced.

(Cognac, on the other hand, uses pot stills.) A column still doesn't work by directly heating the wash, as a pot still.

In a column still, as opposed to a pot still, the tall copper column allows the alcohol to rise and fall (depending on how much cooling water is running over the column plates) until it. The Pot Still has changed little in general design over the centuries.

What is Patent Still distillation. Unlike Malt Whisky, Grain Whisky is distilled in a continuous operation in a Patent Still. This is sometimes known as the Coffey Still. after Aeneas Coffey, who developed it in Distillation is the process of separating the components or substances from a liquid mixture by selective boiling and lation may result in essentially complete separation (nearly pure components), or it may be a partial separation that increases.

The distillation relies upon a simple premise: alcohol has a lower boiling point than water. At sea level, ethyl alcohol boils at approximately °F (78°C); thus, alcoholic vapors can be separated from liquid water and collected in a still.

Aaron Barker is the author of Love Without End, Amen [With George Strait Song Love Without End, Amen] ( avg rating, 5 ratings, 0 reviews, published 2 /5(16). Pot Still. This is sometimes referred to as an alembic or alembic still.

It looks like a large copper kettle and is heated by direct heat. The vapours collect in the head and are led off through a narrow tube at the top, called the swan’s neck or lyne arm, from where they go to the condenser.

Continuous still, patent still or Coffey still. A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns invented in by Robert Stein, a Clackmannanshire distiller and first used at the Cameron Bridge Grain Distillery.

Feedstock for distillation. The Scotch whisky regulations are exactly the same for grain whisky production as for malt whisky production. In contrast to malt whisky, the term “grain” implies that any cereal can be used, providing the starch content of the cereal can be converted into sugar using the endogenous enzymes contained in the cereal or in malted by: 3.

This large copper kettle, topped with a bent condensing tube, or worm, exploited the fact that different liquids have different boiling points: control the temperature and you can separate alcohol. Laboratory display of distillation: 1: A source of heat 2: Still pot 3: Still head 4: Thermometer/Boiling point temperature 5: Condenser 6: Cooling water in 7: Cooling water out 8: Distillate/receiving flask 9: Vacuum/gas inlet Still receiver Heat control Stirrer speed control Stirrer/heat plate Heating (Oil/sand) bath Stirring means e.g.

(shown), boiling chips or.The cooling plant may take the form of a coiled copper tube or worm that is kept in continuously running cold water, or it may be another type of condenser. Pot Still distillation is a batch process. Grain Whisky The Patent Still process by which Grain Whisky is made is continuous in operation and differs from the Pot Still process in four.

Laboratory display of distillation: 1: A source of heat 2: Round bottomed flask 3: Still head 4: Thermometer/Boiling point temperature 5: Condenser 6: Cooling water in 7: Cooling water out 8: Distillate/receiving flask 9: Vacuum/gas inlet Still receiver Heat control Stirrer speed control Stirrer/heat plate Heating (Oil/sand) bath Stirring means e.g.

(shown), boiling.