Alcohol distillation refers to the process of extracting ethanol from lower proof fermented liquids such as wine or beer and isolating its components, or ethanol. This is accomplished via heating, vaporization, condensation and collection processes that may vary greatly depending on both drink type and method of distillation. While distillation itself may seem straightforward enough in theory, its implementation can often prove far more complex depending on which alcohol drink and method are being distilled.
yeast transforms sugar and starches into ethanol, or booze, through fermentation. About 75% of the final wash consists of water and ethanol – both flavorless. The remaining 25% comprises complex organic molecules including alcohols, aldehydes, acids and esters which add complexity and give spirits their signature flavors; these congeners range from beneficial to harmful – some such as Methanol (CH3OH), commonly referred to as wood alcohol or wood naphtha is toxic if consumed and should therefore be removed during distillation before final distillation takes place.
Distillers use heat to separate alcohol (ethanol) from its congeners by heating the descending wash and making it steam. Alcohol or ethanol boils at lower temperatures than water, so when this steam hits an alcohol (or ethanol) molecules it carries them off leaving other constituents behind. When passing through a still’s swan neck or lyne arm it then encounters a condenser and returns back into liquid state; its proportion flowing into said condenser is known as its reflux ratio and determines both product purity and energy use.