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 ... . and a try-cock Q, whereby the operation ofeach chamber may be tested. R is a. gage glass toshow the level of the slop in the bottom chamber. At the top of the column are three rectifyingchambers fitted wdth boiling pipes and traps Twhich distribute the ascending vapor and boilout the low wnes returned from the wash-he
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 ... . and a try-cock Q, whereby the operation ofeach chamber may be tested. R is a. gage glass toshow the level of the slop in the bottom chamber. At the top of the column are three rectifyingchambers fitted wdth boiling pipes and traps Twhich distribute the ascending vapor and boilout the low wnes returned from the wash-heateror fore-warmer. The heatejr consists of a shell enclosing a series oftubes extending into an upper and lower wash or beer, is pumped into the lowerchamber of the heater, and passes upward throughthe tubes to the upper chambe; from which is it MODERN DISTILLING AIPARATUS. 75 carried by a pipe to the plate A next below therectifying plates. The vapor from the column passes into themiddle compartment of the heater and surroundsthe beer tubes. The vapors give their heat tothe beer and are thus cooled, the low wines beingcondensed and flowing back onto the uppermostrectifying plate, while the highly vaporized por-tions pass out to the condenser. This is of the. Fig. 30.—Detail of Perforated Plate A. same general construction as the heater, the vaporbeing cooled and condensed to liquid by the tubesthrough which a constant current of cool water ispassed. This enters at U and passes out at tubular condensers are particularly goodas they may be easily cleaned. From the con-denser the spirit passes to a discharge box portion of the flow passes into a test tube X,provided with a hydrometer. A trap Y and an 76 DISTILLATION OF ALCOHOL. air pipe Z provide means for the escape of gas. As before stated, the form of perforations inthe plates of a column through which the vaporpass upward through the beer or wash is particularlyimportant. The steam must be thoroughl
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorksponchamber
