The distiller developed based on the quality of brandy, short distance distillation, belongs to a double pot single distillation unit, which combines the special advantages of Charente distiller and Almanac brandy distiller. It includes double pot series mixing, three-step distillation, and one-time distillation. After one pot distillation, the liquor is continuously added for distillation. The condensation cooling system mainly preheats and cools the original liquor, with water as a supplement. The reasonable structure fundamentally solves the problems of heat conversion, cooling water consumption, and large heat dissipation. This unit does not repeat distillation, and low alcohol liquor has no loss. During the rapid distillation process, beneficial substances in the original liquor will not be cracked due to high temperature, thus maintaining the pot distillation flavor well. The liquor quality is softer, purer, higher alcohol content, and richer aromatic substances.

Whiskey Brandy Distilled Liquor Production Line

First of all, the main equipment used in the distillation of wine is the distillation tank, its main function is to sublimate the fermentation liquid of the wine through the steam to extract the alcohol. The tank can be divided into a single distillation tank and a two-stage distillation tank.

Next up is the concentrator. The equipment can improve the concentration of fermentation liquid by processing the concentration of fermentation liquid, thus reducing the sampling of distillation tank and improving the production efficiency.

The production process of distilled spirits cannot be separated from a series of professional equipment. These devices play a crucial role in the brewing, distillation, aging, and other stages of alcohol production. Below, we will introduce these important devices one by one.

1、 Distiller

The distiller is one of the most essential equipment in the production of distilled spirits. Its main function is to heat the fermented liquid, evaporate the alcohol, and then collect the alcohol through condensation. There are many types of stills, but common ones include multi effect stills and continuous stills. These devices can efficiently extract alcohol, ensuring the purity and taste of distilled spirits.
2、 Condenser

Closely connected to the distiller is the condenser. When the alcohol vapor in the distiller rises, it needs to be rapidly cooled through a condenser to convert the vapor into liquid. Condensers usually use water or air cooling methods to ensure that alcohol vapor can quickly condense into liquid, thereby improving distillation efficiency.
3、 Fermentation tank

Fermentation tank is an important equipment for alcohol fermentation. Here, the sugar in the raw materials is converted into alcohol and carbon dioxide by the action of yeast. Fermentation tanks need to have good sealing and temperature control systems to ensure the smooth progress of the fermentation process.
4、 Wine storage tank

A storage tank is used to store distilled liquor for subsequent aging and blending. These wine storage tanks are usually made of stainless steel or oak barrels, which can ensure that the wine is not contaminated by external factors during storage.
5、 Filtering equipment

In the production process of distilled spirits, it is also necessary to use filtration equipment to remove impurities and precipitates from the liquor. These filtering devices typically use high-precision filters or activated carbon materials to ensure the clarity and transparency of distilled spirits.

In summary, the production process of distilled spirits cannot be separated from these professional equipment. From fermentation to distillation, to aging and filtration, every step requires precise equipment support. These devices not only improve the production efficiency of distilled spirits, but also ensure the quality and taste of the spirits.

Distilled liquor equipment | Characteristics of distilled liquor production line

1. One distillation is thorough, without the need for secondary distillation or repeated distillation. The design of D one pot micro reflux distillation, D two pot mixed liquid reflux distillation, and D three pot preheating distillation surpasses the previous few distillers.
2. Continuously produce alcohol at 55-70 degrees Celsius, and reach the aging degree at once.
3. Distillation is fast, taking about 2-3 hours to complete, which is more than three times the distillation speed of the Charente distiller and significantly energy-saving.
4. No wine tail, no loss of original wine, low alcohol wine and high alcohol wine, no residue of original wine liquid, no repeated distillation loss of low alcohol wine.
5. Cooling water Ji is used less, and circulating cooling water is basically not needed in winter. Cooling heat energy exchange is used to cool the original wine first, and the cooling water phase is used to assist in subsequent cooling, resulting in a particularly significant water-saving effect.
6. Preheating and cooling of the original wine, with simultaneous cooling and preheating, has a significant energy-saving effect.
7. Without the complex operation of pinching the beginning, middle, and end of the wine, highly distilled raw wine can be continuously produced with significant aging time.
8. Design a low boiling point impurity volatile emission valve to achieve Xiao cut-off for low boiling point impurities, resulting in a softer and purer wine quality. It has the characteristics of rich aromatic substances in pot distillation and high ethanol purity in tower distillation.
9. The preheater raw material design has a low impurity volatilization function, which allows Xiao to remove some low impurities from the raw materials in the early stage of distillation.
10. The alcohol content is stable and balanced, and the separation of alcoholic beverages is reasonable, achieving excellent results.
11. Continuous intermittent distillation significantly shortens the operation and distillation time, reducing impurities and eliminating the need to accept low alcohol liquor.
12. Short term rapid distillation without loss of original fruit aroma, rich fruit wine aroma, and no cracking of beneficial substances
13. Install anti negative pressure devices to prevent malfunctions.
14. Install anti high pressure relief devices to prevent malfunctions.