Pre-treatment

1. New distillation kettle must be treated before use
① kettle body and preheater cleaning: soak in 1% Na2CO3 solution for four hours, scrub clean, and then boil with water twice, each time for one hour.
② condenser serpentine tube cleaning: close the wine valve, with 1% Na2CO3 solution filled with soaking four hours, and then rinsed with water, in the case of no water in the condenser, with water vapor flushing two times, one hour each time, the two intervals of half an hour, in the water vapor flushing when the wine valve must be opened.
2. After the distillation kettle has been out of use for a period of time, the kettle body, preheating kettle, purification ball, snake tube must be rinsed with water. Boil in the condenser without water for one hour, by the steam flushing purification ball, snake tube.
3. A distillation is changed to the second distillation and the end of distillation should be comprehensively carried out a brush.
① distillation is completed, while hot unloading kettle. Kettle, preheating kettle, back to distillation retort, need to scrub with a brush to remove surface dirt, and then rinse with water.
② condenser, snake tube cleaning, in the case of condenser without water, boiling water for one hour, and then steam flushing purification ball and snake tube.
2. Load the kettle
1. Open the exhaust valve on the kettle, close the discharge valve and bypass valve.
2. Open the feed valve, pump the material into the preheater, and then flow into the kettle to the appropriate level (capacity) close the feed valve, and then pump the preheater full, close the feed valve ② for preheating the kettle for the next time.
3. Close the feed valve and exhaust valve.
4. Comprehensively check whether the distillation kettle components are in normal, whether the air pressure gauge is sensitive and reliable, open the steam valve.

Heating method: electric heating or steam coil heating                           
Degree of wine: 55-70 degrees (the higher the degree of fermented wine, the higher the degree of wine)                            
Wine pinch: the head of wine pinch more than 1 liter                            
Tail: less than 35 degrees is the tail of the wine                            
Two distillation method: the first belongs to the crude distillation, not pinch the head of the wine, directly out of the wine until the end of the degree of wine for 1 degree, mixing is generally about 28-30 degrees; the second belongs to the distillation, the crude distillation of 28-30 degrees of wine distillation, the head of the wine in accordance with the 1-2% pinch off, followed by the collection of the body of the wine, to be 56 degrees of alcohol belongs to the end of the stage of pinching the end of the wine until the degree of wine is 1 degree is the end of the wine.

Product Features

This product is both practical and ornamental in one, is a traditional brandy distillation equipment. Its main advantage is: the unique design of onion head purification ball and goose neck steam pipe, in the process of distillation can effectively prevent the phenomenon of "puffing pot" occurs, but also can make the distillation of the material part of the reflux to play the role of the essence of the monk, so as to get the liquor with a strong aroma. Another main advantage is the design of the unique heat exchanger, effectively reducing energy consumption, but also shorten the distillation time, improve production efficiency, easy to operate.
On the basis of the traditional Charente distiller, we have innovatively designed a visual distillation tower, which can observe the situation of the steam, and the inner copper mesh can be plugged in to play the role of distillation and improve the alcohol content of the extracted wine.
From the original liquor to the process of distillation, purification, distillation, cooling and copper contact with copper, copper ions rich in copper and copper to play a catalytic role in the chemical reaction, improve the taste of wine, increase the aroma of the liquor. The base is made of patterned stainless steel plate, and the parts are finely polished, which makes the appearance beautiful and generous, and is more ornamental than traditional products.