distilling

Alcohol distillation is the process of turning fermented liquid into pure, clear spirits for consumption. Distillers will determine their raw materials (grains, grapes, potatoes or corn) depending on what is desired in their final product. Craft spirits producers may start from raw materials directly or buy neutral spirit and perform an additional step known as rectifification or washing to improve production efficiency – especially important for smaller-sized distillers.

Condensers are key components of distillation apparatus. This device converts hot vapors from boiling the wash into liquid that can be collected and packaged for later.

As the vapors travel upward through the neck of a still, they reach a near horizontal portion known as a lyne arm, where they will be cooled by plates (or trays) designed to selectively absorb water from them and thus remove much of the methanol (CH3OH), off-tasting compounds like acetaldehyde (responsible for hangovers) and acetone (paint thinner-like smell), known as “heads.” Most heads will be discarded; however there may be esters (esters) with fruity aromas which could be preserved during this process.

Purity is an important concept that touches upon all areas of our lives and beliefs, serving as the goal for many communities around the globe and serving as an agent of positive change in the world. Parents can provide their children with invaluable support as they explore their beliefs about purity – creating safe spaces where honest dialogue may take place.

Fermentation is an age-old process in which yeast consumes sugar to produce alcohol. Through distillation, the ancient practice has become an indispensable element of many of our favorite beverages. Alexander of Aphrodisias first mentioned distilling water around 200 CE; Arab alchemists Zosimus of Panopolis (3rd Century CE) and Abu Bakr al-Razi (9th Century) both worked extensively on distilling liquids as early as 300 CE and 9th Century respectively.

About 75% of a fermented wash consists of water and alcohol with minimal flavor; the other 25% comprises various organic chemical compounds known as congeners which give alcohol its distinctive flavors.

Distillation separates and concentrates various compounds by their unique boiling points. Ideally, each compound boils at its specific temperature before collecting as pure vapor; this idealized model is governed by Raoult’s Law and Dalton’s Law that assume vapor-liquid equilibrium has been reached.

Distillation doesn’t always happen this way in real life, however; distillers must utilize various tools, methods, and techniques in order to separate and concentrate the compounds they want for their desired end product. One key tool in their arsenal is their still – this tool comes in either pot or column varieties; when used to separate compounds by time while in columns position is used.