A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . -^S? Fig. CS.—Rectifying Still. RECTIFICAnON. 89 the rest and re-distilled with the next hours generally elapse before alcohol beginsto flow from the cooler. The purest alcohol isobtained while its strength is kept between 92°and 96° Baume, and the operation is complete. Fig. 36.—Section of Rectifying Stil
A practical handbook on the distillation of alcohol from farm products, including the processes of malting : mashing and mascerating : fermenting and distilling alcohol from grain, beets, potatoes, molasses, etc., with chapters of alcoholometry and the denaturing of alcohol ... . -^S? Fig. CS.—Rectifying Still. RECTIFICAnON. 89 the rest and re-distilled with the next hours generally elapse before alcohol beginsto flow from the cooler. The purest alcohol isobtained while its strength is kept between 92°and 96° Baume, and the operation is complete. Fig. 36.—Section of Rectifying Still. when the liquid flowing through the vessel marksnot more than 3° or 4° Baume; it is better, how-ever, to stop the still when the backing or faints indicate 10°, because the product after this pointcontains much fusel-oil, and is not worth order to cleanse the apparatus—which should 90 DISTILLATION OF ALCOHOL. be performed after each working—the still A isemptied of water by opening the cock Q. Thecontents of the condenser are then emptied in likemanner by opening the cock /, through which theyflow upon the plates in the column B, and washout essential oils which remain in them. Thesetwo cocks are then closed, and the door U in thestill head is removed. The water in the cooler Gis then run by means of pipe into the still A, soas partially to cover the steam-coil in the again securing the door U, a strong heat isapplied, and the water in the still is well boiled,the steam evolved thoroughly cleansing all thediffer
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
