How does distiller works

But why do we have to distill hard liquor? As yeast eat up the sugars to make beer or wine, e. But the more alcohol and CO2 they create, the less sugar there is for them to feed on. To get high ABV alcohol, we have to actually physically separate alcohol from water using evaporation and condensation—aka distilling.

Because alcohol has a lower boiling point than water F vs. In all of drinking history, just two methods of distilling have evolved:. Pot-still whiskies were inconsistent from batch to batch, from farm to farm, from still to still. Merchants in Glasgow, Edinburgh, and London sold malt whiskies, but they wanted a consistent product, so they started blending malt whiskies with grain whiskies, to create the first blended Scotches, similar to today's Chivas Regal, Johnnie Walker, or Famous Grouse.

The Scotches that took Scotch to the world were blended whiskies, and they were all the result of Robert Stein's invention, and Aeneas Coffey's. Coffey was an Irishman, who, a few years after Stein, invented a continuous still of his own, known today as a Coffey still. Coffey also patented his still, so it's also sometimes called a patent still. So these terms all basically mean the same thing: patent still, Coffey still, column still, and continuous still. Roughly speaking, imagine a tall column filled with pot still upon pot still upon pot still.

A column still has partitions, or perforated plates, that set up chambers within the still. The mash enters near the top of the still and immediately starts to sink. The mash, at this point, is still low in alcohol, like a beer or wine. The still is constantly heated from the bottom. Usually this entails pumping steam in to the bottom of the still and letting it rise. The top of the column is the coolest part, so as the mash enters, it sinks toward the bottom.

As the liquid interacts with the steam, the heat vaporizes the mash and forces the alcohol and other volatile molecules up the still. Water and grain solids in the mash fall back to the bottom of the still.

Each time the vapors hit a plate, they start to condense again, and as they condense, the heavier stuff such as the cogeners stays behind in the condensation. As the vapors rise from chamber to chamber, and from plate to plate, they shed more of the stuff that isn't ethanol and keep more of the stuff that is ethanol.

Bourbon, brandy, and other spirits, though, are not generally distilled to such high proofs. Bourbon by law, for example, can't be distilled above proof. The alcohol vapor is diverted out of the top of the still and into a condenser, where it condenses out into liquid again. When the water level in the distiller gets to about mm the distiller detects this and automatically turns off.

In summary: A Megahome water distiller first kills biological contaminants , then removes organic and inorganic chemicals and finally removes VOCs during charcoal filtration at the end of the process.

The result is pure, clean, healthy water. The resulting water has It is which is purer than any bottled water, filtered water or water produced from the reverse osmosis process.

Distilling water using a Megahome water distiller does remove all fluoride and chlorine from the water, as well as a host of other organic chemicals, inorganic chemicals and biological contaminants; including all of the following:.

By removing all of these contaminants , your water is left pure, making it much healthier and safer for you and your family to drink. As blended alcohol and water vapor rises from the pot, it enters a cool copper column. Most of the vapor condenses and falls back into the pot as reflux.

Flat copper condensing plates can span the column, controlling the pace of the process and the taste of the product. The vapor with the highest alcohol content, and thus the lowest boiling point, continues to the outlet at the top of the column.

Concentrated alcohol vapor enters a horizontal pipe called a lyne arm. Precise heat is key. Too hot and the vapor contains excess water; too cool and not enough vapor enters the arm. Vapor in the lyne arm flows into a vertical chamber, where a pipe of cool water surrounds a pipe of alcohol vapor.