|There are two types of distillation: single distillation and continuous distillation|
Distillation is the production of a higher purity liquid by heating the liquid and cooling the vapor (vapor) that has evaporated. Distillation is carried out in the wine to increase the alcohol content. The boiling points of water and alcohol are different. Using this difference in boiling points, only alcohol can be evaporated, so that a liquid with a higher alcohol content than the original liquid can be made. By increasing the frequency, sake will be better preserved.
Pot distillation device
A single distiller (tank distiller) is used for single distillation.
As the name suggests, it is a one-time distillation method that only distills the amount of mash (material to be distilled) placed in the still.
The alcohol content of the pot distiller is about 3 times that of the original liquid.
For example, in the case of whiskey, the frequency of mash is about 7 degrees, so you can make sake at about 20 degrees.
By transferring this wine to a still and distilling again, the alcohol content can be further increased.
In this way, in the pot still, the distillation is often repeated several times, while for many alcoholic beverages such as whiskey, the distillation has to be carried out two to three times.
By doing this, sake with a temperature of about 40 to 90 degrees can be made.
At this time, depending on the number of times the sake is produced, the amount of remaining flavor of the raw material will change.
Naturally, the lower the frequency, the better the taste of the ingredients can be maintained.
The frequency of liquor produced in this way is too high, and it is not suitable for drinking or aging in barrels.
In most cases, dilute with water to adjust the frequency.
After that, alcohol is used for storage, aging and transportation.
Continuous distillation is a distillation method that uses a continuous distiller (also called a column distiller or a patent distiller).
This method is mainly used to make sake with high alcohol content efficiently without leaving too much raw taste.
It began to be used in the 19th century and is a new mechanical distillation method compared with the tank still.
(This is why it is a distillation "machine" rather than a distillation "container")
The mechanism of continuous distillation
The principle of continuous distillation, in simple terms, is that a continuous distiller contains several distillers.
The mechanism of single distillation is repeated in the continuous still.
It is called continuous distillation because it can continuously add mash and repeat distillation in the still.
Unlike the analog pot distiller, you only need to run the distiller once to make wine with a fairly high alcohol content, about 90 degrees.
You can increase the alcohol content more effectively.
The liquor produced by continuous distillation is also diluted with water to adjust the frequency, just like in the case of single distillation.
At this time, the higher the frequency, for example, the frequency increased to about 90 degrees, the less the flavor of the ingredients.
In other words, its taste is clearer than that of sake made from a still.
In this way, continuous distillation is efficient, time-saving, and worry-free, so it is more suitable for mass production.
Authentic shochu such as potatoes, wheat and rice
For many gins, continuous distillation and single distillation are used together.
Since pot distillation requires time and effort, this is a trend, but there is a trend to use slightly more expensive sake.
It is also used in alcoholic beverages with strong flavors such as malt whiskey, tequila and potato shochu.
1. In some cases, tank stills are used.
2. Neutral spirits are base liquors such as gin and liqueur.
Compared with tank stills, it tends to be used for alcoholic beverages with a lighter taste.
Therefore, vodka, light rum and shellfish shochu are also commonly used in cocktails.
By the way, grain whiskey is mainly made for blended whiskey, and when mixed with malt whiskey, it becomes blended whiskey.
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