Mashing Starchy Materials

We will now consider in more detail the preparation of mashes from starch-containing substances. Gelatinizing Apparatus. These comprise either ordinary vats, into which steam at low pressure is admitted (see Fig. 4), cookers and stirrers such as shown in Fig. 1 and 45 or the Henze steamer (Fig. 2.) An example of a cooking and mashing apparatus and its connections is shown in Fig. 1. This is the vacuum cooker put on the market by the Vulcan Copper Works Company, of Cincinnati Ohio. This consists...

Chapter

DISTILLING PLANTS THEIR GENERAL ARRANGEMENT AND EQUIPMENT. When we look at the manufactories of to-day with their complicated machinery, their extensive equipment, their great boilers, and engines and their hundreds of employees, we are liable to forget that good work was turned out by our ancestors, with equipment of extreme simplicity and that to-day while there are, for instance, thousands of wood-working mills, complete in every detail and covering under a multitude of roofs every variety...

A

The operation is alike, however, in principle in both portions. The wash by means of a suitable pump is forced into an overhead tank or concentrator G where it is warmed by the hot vapors as will be later de- FIG. 22 Diagramatic View of Column Still and Accessory Apparatus (to face page 64) FIG. 22 Diagramatic View of Column Still and Accessory Apparatus (to face page 64) scribed. It passes around the interior of the concentrator in a coil c and then passes off by a pipe a to the uppermost...

Modern Distilling Apparatus

In the previous chapter we have given a description of small, simple stills, such as were used until late years, and which are yet used in many localities where distilling is carried on on a small scale. We will now describe the principle features of more complicated and elaborate apparatus. All modern distilling apparatus for the production of a high grade of alcohol is based upon the principle set forth in the description of the Coffey still that is, upon using a distilling column and a...

Info

Details of Condenser and Mash Heater. FIG. 17. Details of Condenser and Mash Heater. Entering by the pipe t, Fig. 15, the undistilled liquid or wash is distributed over a perforated plate y y, and falls in drops into the condenser E, where it is heated by contact with the coil S containing the heated vapors. The condenser is divided into two compartments by a diaphragm X which is pierced with holes at its lower extremity through these holes the wash flows into the second compartment,...

Denatured Alcohol To Be Removed From Warehouse

Not later than the close of business on the day following that upon which the work of drawing off and gauging the de-natured spirits is completed, the distiller must remove said de-na-tured alcohol from the de-naturing bonded warehouse. He may either remove the alcohol to a building off the distillery premises, where he can dispose of it as the demands of the trade require, or he may dispose of it in stamped packages direct to the trade from the de-naturing bonded warehouse. Sections...

The Preparation Of Starchy Materials

Preparatory Mashing. With starchy materials it is first necessary to convert the starch into a sugar from which alcohol can be produced by the process of fermentation. This is called saccharification. Gelatinizing. The first step in this process is gelatinizing the starch that is, forming it into a paste by heating it with water, or into a liquid mass by steaming it under high pressure. The liquid or semiliquid mass is then run into a preparatory mash vat and cooled....

Denatured Alcohol And Denaturing Formulae

The uses of alcohol are very numerous and varied, the principal being, of course, for the production of all alcoholic liquors such as brandy, gin, rum, whiskey, liquors, etc. that distilled from grain is almost entirely consumed in the manufacture of whiskey, gin, and British brandy. In the arts, strong alcohol is employed by the perfumers and makers of essences for dissolving essential oils, soaps, etc., and for extracting the odor of flowers and plants by the varnish-makers for dissolving...

The Fermenting Room

The fermenting room has three main requirements for successful commercial distillation. It must allow a uniform temperature to be maintained in the vats it must have thorough ventilation without any draftiness, and it must be absolutely clean. It should have also plenty of light so that it may be thoroughly inspected. It is true that in the primitive plants all these requisites were violated, but there is no reason for this. The first cost is but little added to by building with these...

Alcohol From Potatoes

In certain countries, as for instance Germany and France, potatoes form the greatest source of alcohol, particularly for industrial purposes. With the possible exception of corn and beets they will probably be most used in America. The best potatoes for distilling are those which are most farinaceous when boiled. In other words, those which are mealy and most appetizing. These give the largest yield of alcohol per bushel. The best season of the year in which to use potatoes is from October to...

Alcohol From Beets

The beetroot (Beta vulgaris), indigenous to Europe, is cultivated in France, Germany, Belgium, Holland, Scandinavia, Austria, Russia, and to a very small extent in England and New Zealand, and to a very large extent in the United States and Canada. There are many varieties. The most important to the sugar-maker is the white Silesian, sometimes regarded as a distinct species (B. alba) it shows very little above ground, and penetrates about 12 in. it has a white flesh, the two chief...

Manufacturers Using Completely Denatured Alcohol To Secure Permit

Manufacturers desiring to use completely de-natured alcohol, such as is put upon the market for sale generally, may use such alcohol in their business subject to the following restrictions A manufacturer using less than an average of 50 gallons of de-natured alcohol per month will not be required to secure permit from the collector or to keep records or make returns showing the alcohol received and used. Manufacturers who use as much as 50 gallons of completely de-natured alcohol a...

Iq

The temperature of the egg could not be maintained at a constant standard, and the bubbling of the vapors through the liquor inside created too high a pressure. It was, however, a source of great profit to its inventor for a long period, although it gave rise to many imitations and improvements. The operation of distilling is often carried on in the apparatus represented in Fig. 10. It is termed the Patent Simplified Distilling Apparatus it was originally invented by Corty, but...

B

Henze Steamer

Forated false bottom to the tub, whereby the condensed water may be carried away, the steamed potatoes remaining behind. Two hours of steaming should reduce the potatoes to proper condition, which may be tested by introducing a pointed iron rod through a suitable aperture, normally kept closed. If the rod passes freely inward, the potatoes are done and may be discharged into the crusher, shown in Fig. 44. In this Fig. the steaming vat A is shown mounted above the crusher. A pipe B with cock b...

Alcohol From Molasses And Sugar Cane

Another common source of alcohol is molasses. Molasses is the uncrystallizable syrup which constitutes the residiuum of the manufacture and refining of cane and beet sugar. It is a dense, viscous liquid, varying in color from light yellow to almost black, according to the source from which it is obtained it tests usually about 40 by Baume's hydrometer. The molasses employed as a source of alcohol must be carefully chosen the lightest in color is the best, containing most uncrystallized sugar....

Chapter Iv

MODERN DISTILLING APPARATUS The principles of modem compound stills. Vapor traps and their construction. Steam regulation. Feed regulation. American apparatus. The Guillaume inclined column still 66 CHAPTER V. RECTIFICATION. General principles of fractionation. Old form of rectifying still. Simple fractionating apparatus. Vulcan rectifier. Barbet's twin column rectifier. Guillaume's Agricultural rectifying apparatus. Rectifying by filtration. 82

Alcoholometry

Alcoholmetry is the name given to a variety of methods of determining the quantity of absolute alcohol contained in spirituous liquors. It will readily be seen that a quick and accurate method of making such determinations is of the very utmost importance to those who are engaged in the liquor traffic, since the value of spirit depends entirely upon the percentage of alcohol which it contains. When alcoholic liquors consist of simple mixtures of alcohol and water, the test is a simple one, the...