Distillation Recipes
Neutral distillate — sugar wash 25 l
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: Still Spirits — https://www.stillspirits.com/a/articles/distillers-sugar-wash-recipe; opracowanie PAMEL
A pure sugar base: preparation of 25 liters of wash, fermentation, clarification and rectification with PRD5.
1. In a clean fermenter, dissolve the sugar in water at a temperature of approximately 30°C. Mix in the nutrient and yeast; close the fermenter with an airlock.
2. Conduct fermentation at 20–32°C. It usually takes about a week; confirm completion with an unchanged hydrometer reading for two days.
3. Leave the wash for 1–2 days to allow the sediment to settle. Rack the clear liquid off the yeast.
4. To obtain a neutral base, use a rectification column. Adjust the charge quantity to the permitted tank fill level. Load the settings below PRD5 and carry out the separation of fractions.
5. After completion, measure the strength of the cooled distillate. Dilute with water to the desired strength; use carbon filtration only in accordance with the instructions for the filter being used.
Working with PRD5
PRD5: the COLUMN probe (role 3) is used for stabilization, while the HEAD (role 0) is used for distillation. The stated temperatures apply to these probes, not to the liquid in the tank. Before START, check the probe assignments, cooling operation and that the apparatus is unobstructed. Work without an open flame, with ventilation.
Collect the initial and final fractions separately. The duration of the foreshots stage organizes the controller’s operation; it is not a measurement of composition nor a guarantee of methanol removal. Adjust the fraction separation and process termination to the raw material and apparatus. Valve and alarm settings remain configurations specific to the particular installation. Saving the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/distillers-sugar-wash-recipe
Preparation and selection of the controller profile: PAMEL.
Process settings
PRD5 — Rectification
Stabilization: COLUMN, 78.2°C, range ±0.3°C, 30 min counted within the range.
Foreshots: 10 min.
Distillation: HEAD, 78.3°C.
Controller: AUTO PI; power 10–90%; Kp=8, Ki=0.08, Kd=0.
The temperatures are output values of profile PAMEL; adjust them to the pressure, probe readings and characteristics of the apparatus. They are not fraction cut-off temperatures.
2. Conduct fermentation at 20–32°C. It usually takes about a week; confirm completion with an unchanged hydrometer reading for two days.
3. Leave the wash for 1–2 days to allow the sediment to settle. Rack the clear liquid off the yeast.
4. To obtain a neutral base, use a rectification column. Adjust the charge quantity to the permitted tank fill level. Load the settings below PRD5 and carry out the separation of fractions.
5. After completion, measure the strength of the cooled distillate. Dilute with water to the desired strength; use carbon filtration only in accordance with the instructions for the filter being used.
Working with PRD5
PRD5: the COLUMN probe (role 3) is used for stabilization, while the HEAD (role 0) is used for distillation. The stated temperatures apply to these probes, not to the liquid in the tank. Before START, check the probe assignments, cooling operation and that the apparatus is unobstructed. Work without an open flame, with ventilation.
Collect the initial and final fractions separately. The duration of the foreshots stage organizes the controller’s operation; it is not a measurement of composition nor a guarantee of methanol removal. Adjust the fraction separation and process termination to the raw material and apparatus. Valve and alarm settings remain configurations specific to the particular installation. Saving the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/distillers-sugar-wash-recipe
Preparation and selection of the controller profile: PAMEL.
Process settings
PRD5 — Rectification
Stabilization: COLUMN, 78.2°C, range ±0.3°C, 30 min counted within the range.
Foreshots: 10 min.
Distillation: HEAD, 78.3°C.
Controller: AUTO PI; power 10–90%; Kp=8, Ki=0.08, Kd=0.
The temperatures are output values of profile PAMEL; adjust them to the pressure, probe readings and characteristics of the apparatus. They are not fraction cut-off temperatures.
Ingredients & preparation
6 kg white sugar
21 l water — approximately 25 l of wash after dissolving the sugar
20 g Still Spirits Distiller’s Yeast Vodka
150 g Still Spirits Distiller’s Nutrient Light Spirits
Process & settings
PAMEL device used: PRD5 Product Centre ↗
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