DISTILLATION

Purpose of malting is to make stench molecule accessible for breakdown to fermuratable sugars & Maximise the level & enzymes. Starch granules is covered by cell walls. In other words to get the starch, you first need to breakdown both to cell walls & Protein matrix in order to reach the starch. The Malting process controls these actions & if also produce enzymes responsible for breaking down the starch into sugars.

Distillation Process

STRIPPING RUN

1

First goal of distillation :- alcohol concentration
Stripping Run aims to concentrate alcohol.
Fast and dirty Run
Bring the base beer or wine from 8 -10% to 30-40%.
Result -> low wines
A rough Semi finished product is need for future refinement.

SECOND DISTILLATION

2

Goal -> To separate cutting out the alcohol.

Heads, hearts, & Tails.

Not all alcohols are created equal.
Good alcohol ‘Ethanol’ boils at 78.3°c.
Acetone (56°c); Metnanol (65°c) Ethyl Acetate (77°c).
propanol (97°c); Butanol (118°c); furfural (170°c).
Acetone + Methonal + Ethyl = LBP Acetate = Heads
Propanol + Butanol + furfural = HBP Tails.
Like with water & alcohol mixtures light fractions come over first.

3 ALCOHOL SEPARATION

Second goal of distillation : Alcohol separation.
Finishing Run teams to separate alcohols.
Slow and clean run.
Make cals.
Brings the 30-40% low wines to 65-96%.
Result:- Spirit.
A refined product sometimes in need of further aging.

Maturation

Product