Apple distillate — fruit mash 20 l

1. Remove spoiled parts, stems, and seed cores. Chop the healthy apples; do not crush the seeds.

2. Dissolve the dextrose in part of the water. After cooling to the temperature appropriate for the glucoamylase used, add the enzyme and leave for approximately one hour.

3. Combine with the fruit and nutrient. Top up with water to a total volume of 20 l. Below 30°C, add the yeast and pectinase; ferment at 20–35°C.

4. Confirm the end of fermentation by stable density over two consecutive days. Wait 1–2 days and separate the liquid from the pulp and sediment.

5. Pour the separated liquid into a vessel with a direct heating element. Conduct an aromatic distillation, collecting the fractions in separate containers. Measure the distillate strength after cooling; aging on oak is optional.

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 vessel. Before START, check the probe assignments, cooling operation, and that the apparatus is unobstructed. Work without an open flame and 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 and does not guarantee methanol removal. Select the fraction separation and process termination according to the raw material and apparatus. Valve and alarm settings remain configuration-specific to the installation. Saving the settings does not start the process.

Recipe source: https://www.stillspirits.com/a/articles/distillers-range-brandy-from-fruit-recipe
Development and selection of the controller profile: PAMEL.

Process settings
PRD5 — Fruit distillation
Stabilization: COLUMN, 79°C, range ±0.8°C, 10 min counted within the range.
Foreshots: 3 min.
Distillation: HEAD, 80.5°C.
Controller: AUTO P; power 10–90%; Kp=7, Ki=0, 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 the fraction cutoff temperature.