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The instruction on exploitation of the column "Gorilich"


  1. Unpack the brazier and remove all packing materials.
  2. Remove traces of factory treatment with water and detergent and rinse with clean water.
  3. Fill the distillation cube with a small amount of clean water, collect the brazier, and connect the hoses to supply water for cooling according to the connection diagram (Fig. 1), boil (distilled) for 30 minutes. To disassemble the cobbled column, to drain the remainder of the water from the distillation cube and column.
  4. The volume of the primary wort should not exceed 3/4 of the volume of the distillation cube. Use a clarified primary wort, pre-filtering it from the slurries of the fermentation products.
  5. Primary wort is poured through the neck into the distillation cube.
  6. The recommended volume content of alcohol in the original wort is from 10% and higher.
  7. If Panchenkov's on-load tap-changer or other fillers are used, then for the greatest efficiency it is necessary to fill the whole column with them.
  8. After connecting the cooling hoses to the chiller and reflux nozzles, check for leaks in the connections, briefly putting water in the hoses.
  9. Bold column to put on a heat source and set the heating power to the maximum value (in order to shorten the heating time of the distillation cube)
  10. After reaching a temperature reading of 60 ° C on the thermometer, turn on the water supply for cooling. Strongly not necessary, enough laminar flow of water (without air bubbles)
  11. When the values ​​on the thermometer are reached at the upper point of the columnar column of 79-80 ° C (the scatter is due to the measurement error), low-boiling fractions (heads) will begin to distill. It is selected approximately 100-150 ml (if the primary must on sucrose) or 150 - 200 ml (if the primary must on fructose).
  12. Then the "body" collection begins. Do not forget to use a silicone tube to collect the product, in order to avoid unnecessary evaporation of alcohol into the air during collection.
  13. As the alcohol content in the primary wort decreases, the thermometer readings on the distillation cube begin to rise, down to 95 ° C - these are the regulatory indicators.
  14. If the content of alcohol in the brew is lower than the critical value, the distillation process slows down automatically, this is expressed in a sharp drop in the intensity of the dropper, until the caprolling of the product stops. The temperature on the thermometer at the upper point of the brawling column (above the reflux condenser) will begin to fall - fall below 79-81 ° C. This indicates the automatic end of the distillation process.
  15. Watch the thermometer on the distillation cube. If the reading exceeds 98 ° C, turn off the heating source and wait for the brazier to cool down, disassemble it to perform an inspection to find a blockage.
Regulatory indicators*:
  • For a cantilever column with a 12 liter distillation cube: approximately 1 liter of distillate (in terms of 90% volumetric alcohol content) for 4 hours in a full cycle;
  • For a cantilever column with a 15 liter distillation cube: approximately 1.3 liters of distillate (in terms of 90% volumetric alcohol content) for 5 hours in a full cycle;
  • For a cantilever column with a 20 liter distillation cube: approximately 2 liters of distillate (in terms of 90% volumetric alcohol content) for 6 hours in a full cycle;
  • For a cantilever column with a 30 liter distillation cube: approximately 2.5 liters of distillate (in terms of 90% volumetric alcohol content) for 7 hours in a full cycle.
 
* Regulatory indicators may vary depending on the composition and "strength" of the original wort, the type and indicators of the power of the heating source, the temperature and cooling intensity, the temperature regimes, the type and density of the fillers used for the culvert column.


Fig. 1