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|Biological wine production process and solution|
The essence of the improved Corkis brewing technology is that instead of using sweet grapes to produce bio-wine, chopped Durdo grapes are used.
Alcohol fermentation and fermented sweets are aged in the same fermentation tank equipped with a check valve. This eliminates the presence of high pressure in the boiling vessel.
When fermenting, the wine is filtered and toxic substances are removed.
Related researchers have developed bio-vodka and bio-whiskey technologies. The production process of these beverages is as follows.
Biological wine production process and solution:
From kettle size to still type, making whiskey commercially requires quite a few tools and gadgets but it doesn’t have to be a complicated process! Depending on your personal preferences and needs, here is a quick rundown of typical commercial whiskey distilling equipment that could put your mind at ease.
We know that taking your production to the commercial level can be a stressful task but we’re here to help. We suggest you first calculate your fixed costs to confirm how to size your commercial whiskey distilling equipment. Starting in the 1000L first and then downsizing (if need be) is the best way to go about things. You can always use bigger equipment to make smaller batches, but you will struggle to do larger batches with the smaller equipment. Additionally, larger volumes are usually a better value on a per liter basis.
|Commercial vodka Whiskey Distilling Equipment: What's Needed|
Red copper 1000L distillery equipment for distilling vodka, whiskey
Tank - For a commercial distillery, starting with a standard-sized 250-gallon/1000-Liter tank would be ideal. Anything smaller and you will likely make enough money to cover your fixed costs, but not much more. Distilling really is about exploiting economies of scale. We accept custom orders to meet any tank fabrication you want
Mash Tun - A mash tun is a crucial vessel in the craft distillery business, the mash tun aids in the mashing process to convert starch into sugar, making fermentation possible. Though not a requisite, we would recommend sizing your mash tun at least as large as your distillation kettle.
Fermenter - Fermenters are an important element to the craft whiskey-making process, maintaining optimal conditions for micro-organism growth. DEGONG offers a variety of single-walled or cooling-jacketed fermenters, both made of durable, high-quality stainless steel.
Kettle - Choosing the perfect kettle starts with deciding your heating method; Once you’ve decided on the heating method, you can move on to size and whether you want a copper top kettle or stainless steel. For creating a flavorful whiskey, a 1000L (264-gallon working volume) will give you about 26 gallons of barrel strength (or the like) distillate.
Still - Depending on whether you plan on staying traditional or isolating more flavors, you need to decide between a pot still and a reflux column. A pot still consists of a big pot (kettle), swan neck (or Lyne arm), and condenser. StillDragon copper helmets can be used modularly on our kettles to replicate the more traditional pot still. We stock the whiskey helmets but they can be customized to your specific needs. On the other hand, the reflux column configuration is a column that utilizes copper plates and caps, a Lyne arm/bend, and condensers.Our reflux configurations use a cooling management system that requires two condensers: a partial reflux condenser (dephlegmator) and a product condenser. The reflux column works so that the more distilling plates you have, the more distillation cycles the vapor goes through creating purer alcohol. The opposite can be said with fewer plates. Fewer plates equal more flavorful alcohol.
Stainless steel Fermenters
|Conclusions and recommendations|
The results of years of research by Chinese and foreign sciences clearly show that the production rules of edible biological wine formulated by European wine-making countries mainly serve the production of biological grapes, but the deep processing technology of this raw material is not applicable. Allow us to call it the target product, or natural wine;
The technology of producing bio-sparkling wine (including bio-champagne) in Europe allows repeated processing of grapes and wine using chemical reagents, the use of sucrose, citric acid and other foreign substances from grapes, which is why this wine will not satisfy the natural (biological) ) Demand for wine;
The ancient technology of improving Korch bio wine allows obtaining sparkling wine, which is a natural product unlike European bio wine. The introduction of Colchian bio-wine production will increase wine sales revenue by 2-3 times.
If you want to know more about brewing system or distillery system, please don't hesitate to contact me.