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  2. Still - Wikipedia

    en.wikipedia.org/wiki/Still

    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.

  3. Pot still - Wikipedia

    en.wikipedia.org/wiki/Pot_still

    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 ...

  4. Column still - Wikipedia

    en.wikipedia.org/wiki/Column_still

    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 ...

  5. Moonshine - Wikipedia

    en.wikipedia.org/wiki/Moonshine

    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.

  6. Distillation - Wikipedia

    en.wikipedia.org/wiki/Distillation

    In 1822, Anthony Perrier developed one of the first continuous stills, and then, in 1826, Robert Stein improved that design to make his patent still. In 1830, Aeneas Coffey got a patent for improving the design even further. [37] Coffey's continuous still may be regarded as the archetype of modern petrochemical units. The French engineer Armand ...

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