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Module 2 > Unit 2 > Flashcards

Unit 2 Flashcards

(53 cards)

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1
Q

Pot still feeds

A
  • Wash charger - singlular, usually 2 x FV volumes
  • Series of smaller wash chargers
  • Direct from FV
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2
Q

Key variables in pot distillation processes

A
  • Capacity
  • Materials of construction
  • Feed composition
  • Method of construction
  • How they are operated
  • Thermal energy provision
  • Vapour condensing
  • Collection of products
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3
Q

Key design features of wash chargers

A
  • Sized to match the distillation capacity of the wash stills.
  • Overfill protection
  • System to ensure total feed going to the pot does not exceed the design capacity
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4
Q

Capacity ranges of a wash still (whisky production)

A

1 800 - 30 000L

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5
Q

Factors affecting reflux

A

-Still shape (height, volumes, surface area, lye pipe angle)
- Installation of additional reflux equipment
- Rate of distillation
- Fill level
- Ambient temperature
- Cleanliness of the outside surface of the still

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6
Q

Reflux equation

A

R=L/D

R=Reflux ratio
L=Molar liquid flow rate (still shape)
D=Distillate flow rate

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7
Q

How does distillation flow rate impact reflux?

A

Higher flow rate = less reflux

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8
Q

Spirit produced from high reflux

A

light, higher ABV at start of distillation.

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9
Q

More volatile congeners in charge =

A

less reflux and therefore more low volatile congeners in spirit.

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10
Q

7 ways to increase reflux

A

High surface area
Low distillation speed
Upward lyne-arm
Plates above shoulders
Reflux condenser
Low fill & ambient temps
Dull external still surface

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11
Q

6 lyne-arm orientations

A

Onion (down - Rosie)
Plain (up)
Straight (horizontal)
Ball (down - Fanny)
Lantern (bend, down/horizontal)

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12
Q

3 disadvantages to direct fire heating

A

High temp = quality issues
Manual
Open flame

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13
Q

Best heating mechanism for solids in wash

A

Steam pans - less likely to foul, easily cleaned.

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14
Q

3 main types of heating

A

Direct fire
Steam via radiator, coil, jacket, or pans.
Indirect - external heat exchange.

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15
Q

Pros of external heating

A

Heat recovery (via TRV)
No need to enter still to clean.

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16
Q

Light spirit production

A

Lots of reflux
Shell and tube condenser

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17
Q

Advantages of copper coil/ worm & tub condensers

A

1 - Reduced copper contact (compared to shell & tube) gives a richer, heavier spirit.
2 - horizontal worm leaves space for air flavour reactions above liquid not possible in shell & tube condensers.

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18
Q

Shell and tube or worm tub - less copper contact?

A

Worm tub

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19
Q

Disadvantages of copper coil/worm tub condensers

A

1 - Temperature changes add strain - speeds up usual copper corrosion.
2 - Hard to find leaks
3 - Expensive to construct and repair - significant downtime.
4 - Not possible to hold spares.
5 - Wood/metal construction - maintenance.
6 - High water usage, littler energy recovery.

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20
Q

What sort of condenser would give sulphur notes?

A

Stainless steel

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21
Q

Main differences between worm and tub and shell and tube condensers?

A

Contact time
Ratio of liquid/vapour copper contact.

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22
Q

Copper levels in distillate

Study These Flashcards
A

High in shell & tube
Low in worm & tub

23
Q

Important aspects of product tanks

Study These Flashcards
A
  • Capacity
  • Material
  • Sample access
  • Volume calibrated
  • Cleaning access
  • Flammable alcohol safety features.
  • Vents with flame arrestors to prevent flash back.
24
Q

4 key elements of still design (flavour impact)

Study These Flashcards
A

Height
Capacity
Lyne arm (length & orientation)
Condensing arrangements

25
Things which impact flavour in batch distillation
- copper - vapour/reflux liquid interactions. - storage of products/distillate steams. - equipment/lines - steel or copper. - ABV & time in vessels. - raw materials & mashing/fermentation techniques - still size, shape, volume, and distillation rate. - condensing arrangement - other equipment such as purifiers. - balanced/unbalanced - cut points - entrainment.
26
Variables to keep consistent in batch distillation
Feed (ABV, composition) Steam supply Volume Boil up temp/time Distillation rate and time. Condenser temp
27
Character of early hearts running
Light, aldehydes and esters.
28
What is a balanced pot still distillation system?
Ratio of wash to spirit distillations is a whole number, usually 1 or 2. Eg, 1 wash = 1 spirit, or 2 wash = 1 spirit.
29
What is an unbalanced distillation system?
One wash run cannot be wholly transferred to the next stage. Low wines collected in intermediate vessel and fed on at different rates, so the spirit charge is not a consistent composition.
30
Considerations in an unbalanced distillation system.
Charge volume - must be sufficient & consistent. Gives different make ups, and therefore different flavours, ABVs and distillation speeds.
31
Why is triple distilled product considered light in flavour?
Greater rectification (3 distillations instead of 2) 3 x opportunity for copper contact instead of 2. Product is stronger (80-85%)
32
Distillate from early cut
Higher ABV More highly volatile components
33
Distillate from later cut
Lower ABV More low volatile compounds
34
Utilisation factors which affect flavour
Overall time of the still run Number of runs between cleans/rests Resting time of the still when not in use. (Copper exhausted = sulphur)
35
Benefit of inline spirit densitometers
Can be interfaced with other equipment.
36
Benefit of a spirit safe
Accurate control of distillate flow Sometimes a legal requirement.
37
How does reflux affect peated whisky?
Less reflux increases the content of lower volatile congeners in spirit (phenols) so less reflux = more peat character.
38
What is a reflux condenser also known as?
Dephlegmator
39
What does a reflux condenser do?
Provides the downflow of liquid needed for liquid/vapour contact.
40
Carterhead or Lomond still
Has additional plates/dephlegmator to increase reflux
41
Additional equipment to increase reflux
Plates in neck Reflux condenser/dephlegmator Purifier - small condenser in lyne arm.
42
What is the effect of reducing the temperature of the distillate
Heavier
43
Boiling point of alcohol
78.4
44
Average stills charge ABVs
Wash - 8% Spirit - 25-30%
45
Areas where alcohol can be lost
Pot Ale (early end cut) Condenser leaks Inadequate cooling - vapour venting. Cask filling Venting from high ABV storage tanks Physical loss of distillates
46
Congeners more volatile than alcohol
Esters Aldehydes
47
Congeners with similar volatility to alcohol
Higher alcohols, eg, iso-amyl alcohol
48
Congeners less volatile than alcohol
Complex fatty acids
49
Example compound found in heads
DMTS - Di-Methyl Trisulphide
50
Changes to cut points affect
Distillate ABV % of high, medium, low volatility compounds.
51
Areas where congeners can be lost
End cut point - lost to spent lees Leaking from condensing systems Inadequate cooling, high volatile congeners vent from cooling system. Chemical degradation of still surfaces Physical loss like spillage Equilibrium changes in storage, due to alcohol concentration fluctuation.
52
Still specific health and safety requirements
- Ignition free zone - Zoned electrics - Venting of over pressure - Safety valves - Overfill protection - Thermal energy delivery designed to avoid confined space entry for cleaning. - Spirit receivers designed for high abv.
53
How to make pot still plant design flexible
- modular still necks/lyne arms - easy manipulation of thermal energy. - Carterhead/purifier arrangements. - Hot and cold condensing - Third still for triple distillation. - Max number of recovery tanks.

Module 2 (7 decks)

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