Patent still method.pptx

learn about the patent still method of making alcoholic beverages.

1. Patent still method Group-11 batch -2 Ahana [IIHM20HYD053] g.Vishal [IIHM20HYD051] Sai manideep [IIHM20HYD049]

2. PATENT STILL METHOD/COFFEE STILL METHOD/ COLUMN METHOD/CONTINUOUS STILL METHOD It was not until the late 1830’s that a new form of still was invented which produced spirit as long as the wash was fed into it. It was called the continuous still or patent still or “Coffey Still” or the columnar still. It had two columns, the “analyzer” and the “rectifier” columns. The “analyzer” vaporizes the alcohol from the hot wash. The rising alcohol vapors proceeded to the “rectifier” column where they cooled down on coming in contact with the cold wash. This purifies, increases the strength and condenses the alcoholic vapors. This process produces lighter styles of the spirit (Light body spirits).

3. CONTD…. A column still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns. The design was to be improved and patented by an Irishman, Aeneas Coffey. The first column (called the analyzer) in a column still has steam rising and wash descending through several levels. The second column (called the rectifier) carries the alcohol from the wash, where it circulates until it can condense at the required strength.

4. Contd …. A continuous still can, as its name suggests, sustain a constant process of distillation. This, along with the ability to produce a higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. Continuous stills are charged with preheated feed liquor at some point in the column. Heat (usually in the form of steam) is supplied to the base of the column. Stripped (approximately alcohol-free) liquid is drawn off at the base, while alcoholic spirits are condensed after migrating to the top of the column.

5. Contd …. Column stills are frequently used in the production of grain whisky and are the most commonly used type of still in the production of bourbon and other American whiskeys. Distillation by column still is the traditional method for production of Armagnac, although distillation by pot still is allowed. The use of column stills for the distillation of Cognac is forbidden, although they may be used for other types of brandy. Distillation by column stills is permitted for Calvados AOC and Calvados Domfrontais . Calvados Pays d'Auge AOC is required to be distilled by pot still.

6. Advantages of Patent Still This process operates continuously, in contrast to other methods that run in batches. This method is more efficient and less expensive. It does not require too much labour , cleaning and refilling. More quantity is produced as compared to pot still. It is cost effective.

7. Disadvantages of Patent Still It is not suitable for distilling small quantities of spirits. Aroma and other essential elements that are required in a drink may not be achieved. The boiling temperature of the wash is not high enough to eliminate contaminants such as methanol and acetaldehyde that may cause organ disease when consumed in large quantities.

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