برندی سیب - Apple Brandy

- هر 10 کیلو سیب حدود 2 لیتر عرق 50 درصد می دهد

نکات تقطیر

-اسیدیته واش قبل از تقطیر باید بالا 3 باشد و گرنه موجب تند شدن محصول نهایی می شود. قبل از تقطیر تست پی اچ گرفته شود.

-فورشات: برای هر لیتر واش 15 درصد الکل 20 سی سی و برای هر لیتر واش 10 درصد الکل 15 سی سی می باشد.

-هد: برای واش 15 در صد الکل به ازای هر لیتر 1 واش 100 میلی لیتر برای هد در نظر گرفته می شود.

-هارت: بعد از هد تا 50 درصد خروجی را قلب در نظر می گیریم.

-تیل:  تا 20 درصد را به عنوان دم در نظر میگیریم.

اسید سیتریک

اسید سیتریک یا جوهر لیمو یکی از اسیدهای آلی است که هم در لیموترش و هم پرتقال وجود دارد. فرمول شیمیایی آن C₆H₈O₇ می‌باشد؛ و نام آیوپاک آن ‎2-Hydroxypropane-1,2,3-tricarboxylic acid است. کشف این اسید به جابر بن حیان نسبت داده می‌شود.

1- برای کاهش پی اچ واش استفاده می شود.

Type of Distillation

Certainly! In the context of distillation, there are various types of distillation methods and runs, each with its specific purpose and application. Here are a few common types:

1. Stripping Run Distillation:

   • Purpose: Stripping run distillation is the initial distillation phase in the production of alcoholic spirits. Its primary purpose is to separate alcohol from the fermented mash or wash.
   • Process: During a stripping run, the fermented liquid is heated in a still to produce alcohol vapor. This vapor is then condensed back into a liquid form, resulting in a high-proof alcohol product known as "low wines" or "high wines." These high-proof spirits are typically distilled again in a later run to refine and purify the alcohol further.

2. Rectification Run Distillation:

   • Purpose: Rectification run distillation, also known as rectification or rectifying distillation, is used to refine and purify the alcohol obtained from a stripping run.
   • Process: In this type of distillation, the high-proof alcohol obtained from a stripping run is redistilled in a column still (continuous distillation) or a pot still (batch distillation) to separate impurities and produce a more refined spirit. It is often used in the production of vodka to achieve a very high level of purity and neutral flavor.

3. Fractional Distillation:

   • Purpose: Fractional distillation is used to separate different components of a mixture based on their boiling points. It is common in the production of various spirits, including whiskey, rum, and gin.
   • Process: Fractional distillation involves the use of a column still with multiple trays or plates. The liquid is heated, and as it rises through the column, it undergoes multiple vaporization-condensation cycles. This process allows for the separation of different compounds, with the lighter and more volatile components (such as alcohol) rising to the top while heavier compounds (impurities) remain lower in the column.

4. Pot Still Distillation:

   • Purpose: Pot still distillation is often used in the production of spirits like whiskey, brandy, and some rums to create a more flavorful and characterful product.
   • Process: Pot stills are typically batch distillation systems. The liquid is heated in a pot, and the resulting vapor is collected and condensed. Pot stills do not fractionate as efficiently as column stills, so they retain more of the flavors and congeners from the original fermentation, resulting in a more robust and complex spirit.

5. Continuous Column Distillation:

   • Purpose: Continuous column distillation is used in the production of spirits like vodka and some gins to achieve a high level of purity and neutrality.
   • Process: Continuous column stills, also known as Coffey stills or patent stills, allow for continuous distillation, with the liquid being constantly fed into the system. These stills have multiple trays or plates, facilitating efficient separation of alcohol from impurities. The resulting spirit is often very pure and neutral in flavor.

6. Aging and Maturation:

   • Purpose: Aging is not a distillation method but a crucial step in the production of certain spirits like whiskey, brandy, and some rums. It allows the spirit to develop flavor, aroma, and color as it interacts with wooden barrels over time.

Each of these distillation methods and runs serves a specific purpose in the production of alcoholic spirits, and they are chosen based on the desired characteristics of the final product. The choice of distillation method can greatly influence the flavor, aroma, and quality of the spirit being produced