Is hybrid stills a way to concentrate alcohol?
Right! However, this method of concentration is different from that of juice or coffee. hybrid stills use the vapor generated by heating liquid to condense on a low-temperature surface and separate desired liquid by taking advantage of the characteristics of different boiling points of liquid. The boiling point of alcohol is about 78 degrees Celsius, and the boiling point of water is 100 degrees Celsius. If the liquid alcohol vapor can be retained, a high concentration of alcohol can be obtained. After repeating the hybrid stills, an extremely high concentration of alcohol can be collected. Distillers strictly control the temperature in the hybrid stills, heat the fermented barley and other cereal wine juice, collect the concentrated condensed alcohol liquid, and then put the liquid into oak barrels to mature for more than three years, and it becomes the whisky in our glass.
The wort ferments in a washback. Photo/Glen Ord Distillery, courtesy of Sugden.
That's interesting. How did you come up with this way of making wine?
Now, more hybrid stills! There are many varieties of hybrid stills on the market today, such as brandy made from grapes, whiskey and gin made from grain, and Aquavit made from potatoes. If you add sugar, fruit, nuts, spices, flowers or cream to a hybrid stills, it is called a liqueur.
The shape and size of each hybrid stills, the height of the neck, the way it is heated, the Angle of Lynn's arm and so on affect the quality of the whisky.
The material of the hybrid stills is also key. In the period of alchemy, pottery was mainly used. With the evolution of time, the hybrid stills are mainly made of copper metal with excellent ductility. The different height and size of hybrid stills, the contact time and action time between the liquor and copper make each distillery produce a distinctive whiskey smell. The copper used in the hybrid stills reacts with the body of the wine, acting as a catalyst in the chemical process and removing unnecessary and odorous chemical molecules from the body. In addition to the material, a variety of precise adjustments will also affect the flavor of the wine body. For example, "slow hybrid stills" means the use of a tall hybrid stills. Depending on the precise fire control of the hybrid stills, the contact time between the wine juice and the hybrid stills is longer. The juice will be purer, creating whisky's distinctive mellow taste.
With the height and size of the hybrid stills, the contact time and action time between the liquor and copper are different, which makes each distillery produce a distinctive whiskey smell.
hybrid stills https://www.hzzjde.com/Hybrid_Stills/
