The fully automatic vodka production line is mainly used for whiskey distillation, and after one distillation, the original liquor (extracted from the liquor) can be obtained. Tower distillation products are neutral, with high ethanol purity. The alcohol content can reach over 80%, and the alcohol content is 60-70%. The tail of the alcohol should be pinched, which actually belongs to the alcohol series.
Automatic vodka production line
- The traditional brewing method of vodka is to first use potatoes, corn, barley, and rye as raw materials, distill the alcohol content up to 96% by distillation, and then let the alcohol flow through a container filled with a large amount of charcoal to adsorb impurities in the alcohol (filter 1.5 kilograms of charcoal continuously for at least 8 hours per 10 liters of distilled liquid, and replace at least 10% of the charcoal after 40 hours);
- Finally, dilute with distilled water to a alcohol content of 40-50% to remove toxins and other foreign substances from the alcohol, making it a pure high alcohol beverage.
- Vodka can be sold and consumed without aging, and there are also small amounts of aromatic vodka that need to be diluted and undergo a fragrance blending process to give it a fragrant taste. Vodka, like gin, is a high alcohol beverages made from grains and does not require aging.
The brewing process of vodka mainly includes the following key steps:
Raw material processing: Vodka can be made from grains, potatoes, or molasses. These raw materials need to be crushed and steamed for saccharification using barley malt or enzyme preparations
Fermentation: The saccharified raw materials are placed in a fermentation tank and yeast is added for fermentation. During the fermentation process, starch is converted into sugar, which is then converted into alcohol by yeast.
Distillation: The fermented liquid is subjected to multiple distillations in a still, typically up to dozens of times, to extract neutral liquor with a temperature of up to 95 degrees. 3
Dilution and filtration: The distilled liquor is diluted with water to a temperature of 40 to 60 degrees, and then filtered through activated carbon to remove impurities and unpleasant flavors, ensuring the purity and colorlessness of the liquor.
Storage: The filtered vodka is usually stored in stainless steel containers to avoid mixing with other odors and maintain its pure taste.
The brewing characteristic of vodka lies in its pursuit of colorless and odorless purity. Activated carbon filtration is a key step that can completely remove the original taste of the raw materials and various flavors in the liquor, thereby determining the quality of vodka. In addition, using birch wood for filtration can enhance the deodorization effect and give the wine a fresher aroma.
Distillation tower: Extract alcohol. Used for distillation of molasses, cassava, etc
Distillers with wide and long necks can produce more reflux than those with narrow necks. In addition to lower internal temperatures, the wide neck provides more surface area for condensation of vapor. When steam enters the long neck of the distiller, the copper inner wall has good thermal conductivity and can continuously absorb the heat energy of the steam, causing the steam to cool and condense. However, as the distillation process continues, the temperature of the copper wall gradually increases, and the situation of backflow will decrease
The temperature difference from the bottom to the top of a short necked distiller does not change much, so there is less reflux phenomenon. A gentle heating method can gradually release steam, maintain a relatively low temperature at the neck, and create more reflux, increasing the proportion of light flavor compounds in the liquor. Rapid heating will increase the concentration of steam, and the neck temperature will instantly rise, making it difficult for heavy flavor compounds to condense and deposit, making it easier to distill raw liquor with a rough grain flavor.
Different flavor compounds have different boiling points, and lighter flavor compounds, such as esters with fruit flavor, are not suitable for tower distillation due to their simple molecular structure and easy evaporation at low temperatures.
Compounds with rich flavors such as grain based flavors (whiskey, etc.) have heavier molecular weights and require high temperatures to evaporate, making them suitable for tower distillation. As it climbs, the vapor will undergo a series of different temperature changes, which have a significant impact on whiskey.
Product specifications: 100L, 600L, 1000L, 2000L
Product Material: Purple Copper+304.