The Charente kettle distiller consists of three parts: evaporator, kettle, and condenser. Among them, the evaporator bottle is placed on the heater and heated by the heater to generate steam. The steam enters the condenser through the pot kettle and is cooled and condensed into liquid in the condenser.

Characteristics of Charente Distillation Kettle Process

1. The distillation equipment for distilled liquor takes a long time and requires two distillations.
2. The first distillate is “crude wine”, with an alcohol content of about 30 degrees, and the second distillate is the original wine, with an alcohol content of 50-75 degrees.
3. The first distillation takes about 8-12 hours, and the second distillation takes about 8-12 hours.
4. The water consumption is high. Taking a 1000 liter distillation equipment as an example, the 6-minute inlet pipe is used for water cooling, and the water consumption per hour is about 1 ton. The first distillation consumes about 8-12 tons of water, and the second distillation also consumes about 8-12 tons of water. Generally, the cooling water needs to be turned on for cooling when starting distillation, and it needs to be turned on for cooling after the liquor is discharged. When the distillation is completed, it should be turned off.
5. The fruit flavor is a light aroma.
6. The consumption of heat and energy is relatively high. Taking a coal-fired boiler as an example, it takes more than 100 pounds of coal (theoretical data) to boil 1 ton of fermentation broth in 1 hour. The coal consumption for one distillation is 800-1000 pounds or more, and the water consumption for the second distillation is also 800-1000 pounds or more.
7. It is necessary to pinch off the head, middle, and tail of the wine, which is cumbersome and difficult to master.
8. There are many impurities in the quality of the wine.
9. After each distillation, there is always a tail, and the distillation is not thorough. Generally, when the distillation reaches 5-20 degrees according to the situation, it is discharged, resulting in partial waste of raw materials.
10. Long term distillation leads to the breakdown of beneficial substances.
11. A successful distillation process lasts approximately 24 hours and requires the supervision and close monitoring of the entire process by distillation technicians. Each distillation technician must have extensive experience and skills

D One distillation: 1-2% of the original brandy has a total alcohol content as the head fraction, containing sharp aldehydes, esters, and high Ji alcohol substances, which should be discarded.

D Secondary distillation process for extracting liquor: 1-2% of the original brandy has a total alcohol content of the head fraction, which contains sharp aldehydes, esters, and high Ji alcohol substances, and should be discarded. Immediately take 30% of the volume, which means the alcohol content of the distillate is above 55%, and use it to brew first grade brandy. Below 55% is the final fraction. The alcohol content of the distillate is 55% -20%, which is a secondary distillate used for brewing second grade brandy. The liquid containing less than 20% alcohol is called fragrant perfume, which is used to prepare the taste. In actual production, a 5% reduction in alcohol content can be achieved, or secondary brandy can be obtained by distilling the final fraction again. Definition of aromatic perfume: during distillation, the tail distillate with 20-0% alcohol content in the distillate is intercepted.

12. The use of pot distillation equipment for distillation is a very complex process that requires batch by batch distillation, and the distillation efficiency is relatively low. To obtain very pure high concentration distilled liquor, two or more distillation processes are required. However, regardless, it is often difficult to ensure the purity of the distilled liquor obtained by using a pot still for distillation. The alcohol content is low, the wine contains impurities, and the taste is very rough, requiring secondary distillation
13. Distillation is carried out in two separate stages in the distillation equipment, namely two separate heats. The main advantage of the Charente distiller is the design of a unique Te gooseneck cap, also known as a column head, which is actually a distillation pot cover. One purpose is to avoid the phenomenon of “splashing the pot” during distillation, and the other purpose is to partially reflux the steam of the distillate here, thus forming a slight distillation effect. Its volume is generally 10% of the distillation pot container. Gooseneck caps of different sizes and shapes have different distillation effects, so the quality of the products steamed is also different. Generally speaking, the larger the gooseneck cap, the greater the distillation effect, and the resulting product tends to have a neutral taste with reduced aromaticity. The Charente pot type distillation pot generally uses an “onion head” shaped gooseneck cap, but there are also “olive shaped” ones, but the latter produces products with lower aromaticity.

The working principle of the Charente kettle distiller

The working principle of the Charente pot still is based on the separation of liquids with different boiling points. The mixture in the evaporation bottle is heated, and the substances with low boiling points first boil, becoming steam that enters the pot kettle. As the temperature rises, the substances with high boiling points also begin to boil and gradually rise into the condenser, ultimately being condensed into liquid.

Application scenarios of Charente pot stills

Charente pot stills are widely used in laboratories in fields such as chemistry, medicine, and biology. For example, used for extracting natural products, purifying chemical reagents, separating and concentrating biochemical substances, etc. Its advantages lie in simple operation, good separation effect, and wide applicability.
4、 Precautions for Charente Pot Distiller

When using a Charente pot still, the following precautions should be taken:

1. The distillation flask cannot be filled with a mixture and should be controlled within a certain liquid level range.

The temperature and pressure of distillation need to be adjusted according to experimental requirements.

3. Uniform glass materials should be used to make equipment to prevent thermal expansion and contraction.
4. Regularly clean the equipment to ensure its normal working effect.