How to use a distillation column. Distillation column and alcohol production at home

Fire safety of the rectification process

Rectification- This is a method of separating a mixture into pure components, carried out by repeatedly alternating the processes of evaporation of the liquid phase and condensation of vapors.

Physical essence of the process consists in two-way mass and heat exchange between nonequilibrium flows of vapor and liquid with high turbulization of the surface of the contacting phases. As a result of mass transfer, the steam is enriched with low-boiling components, and the liquid with high-boiling components. With a certain number of contacts, it is possible to obtain vapors consisting mainly of low-boiling components and a liquid consisting mainly of high-boiling components.

The rectification process can be carried out, in the simplest case, in a multi-stage installation. In the first stage of such an installation, the initial mixture evaporates. The second stage receives the liquid remaining after separation of the vapors from the first stage for evaporation. In the third stage, the liquid coming from the second stage evaporates (after vapor is removed from the last one). Similarly, a multiple condensation process can be organized, in which each subsequent stage receives for condensation the vapors remaining after the liquid (condensate) is separated from them in the previous stage.

With a sufficiently large number of steps, in this way it is possible to obtain a liquid or vapor phase with a sufficiently high concentration of the component with which it is enriched. However, the yield of this phase will be quite small in relation to its amount in the original mixture. In addition, such installations are bulky and their operation is accompanied by large heat losses to the environment.

A much more economical, complete and clear separation of mixtures into components is achieved by carrying out rectification processes in more compact devices - distillation columns.

The operation of distillation columns is based on the creation of two counter flows - rising vapors and liquids flowing towards them. Contact between them occurs on horizontal plates, and the steam approaching the plates has a temperature slightly higher than the liquid located on them. The internal volume of the column is conventionally divided into three parts– evaporative, strengthening, exhaustive. In the first volume, the supplied liquid evaporates. The supply is made to the middle part of the column, since in this part the composition of the reflux is approximately equal to the composition of the solution to be rectified. The heated mixture enters the column feed plate and partially evaporates. The vapor phase moves upward, and the non-evaporated phase mixes with reflux and flows down. The part of the column located above the input of the initial mixture is called strengthening, since in it the vapor phase is strengthened by light fractions. The part of the column located below the input of the initial mixture is called exhaustive, since in it the remaining light fractions are distilled off (exhausted) from the reflux flowing down.

To ensure normal operation of the distillation column, the constant presence of an upward flow of steam and a downward flow of reflux is necessary. To produce steam, a heating system is provided at the bottom of the column. The rectification process can be carried out at atmospheric pressure, under vacuum, under excess pressure at low temperature. Basically, the rectification process is carried out at a pressure close to atmospheric. Mixtures of substances prone to thermal decomposition or polymerization at high temperatures are subjected to vacuum rectification. Low-temperature rectification is used to separate solutions with a low boiling point.

Let's consider operating principle of a distillation column, part of a continuous distillation unit designed to separate binary mixtures.

Distillation column is a vertical cylindrical apparatus with a welded or prefabricated body 1. The initial mixture is preheated in heater 5 and fed into the middle part of the column. At the bottom of the column, the liquid is heated to boiling point. The resulting vapors rise up the column and create upward flow. At the top of the column, vapors are selected and entered into reflux condenser 3, where they are partially condensed. A mixture of reflux (liquid obtained as a result of partial condensation of steam) and uncondensed steam from the reflux condenser is fed into separator 4 for separation. Steam from the separator enters the condenser-refrigerator 6 for complete condensation, and there the distillate (rectified) is cooled, and the reflux is sent back to the column and creates downward flow.

Thus, two counter flows are created in the distillation column - a flow of vapors rising upward and a flow of liquid flowing towards them. Contact between them occurs on special heat and mass transfer devices, located along the height of the column with a certain pitch. Such devices are made in the form of horizontal plates or attachments.

The essence of heat exchange processes. In the bell-shaped column, each plate has several holes with low pipes 3, designed to pass vapors rising from below. There is always a layer of reflux on the column trays. A cap 2 is mounted on top of each steam pipe, the lower edges of which are immersed in the liquid. The caps at the base have serrated slots to crush the steam into small streams. This increases the contact area between vapor and liquid. Since reflux is somewhat cooler than vapor, the latter, bubbling through a layer of liquid, cools and partially condenses. During the process of vapor condensation, a certain amount of heat is released. In addition, the bottom of each plate is heated by the vapors from the underlying plate. Due to this heat, the phlegm heats up and boils. The reflux level on each plate is maintained using overflow pipes 4, which connect all the plates.

Thus, on the plates, the reflux is enriched with a high-boiling component (due to partial condensation of vapors). And the rising steam flows are enriched with a low-boiling component. Since the vapors, as they move from bottom to top, become increasingly enriched in the low-boiling component, the boiling point of the liquid on the plates (from bottom to top) becomes lower and lower. In this case, the phlegm flowing from plate to plate becomes increasingly enriched with a high-boiling component, and therefore the boiling point is maximum on the lower plates. As a result of the repeated heat exchange process, the steam removed from the top of the column is an almost pure low-boiling component, and the residue at the bottom of the column is a pure high-boiling component.

From the above it follows that for normal operation of any distillation column it is necessary: In order for the initial product to be preheated, the upper part of the column is continuously irrigated and the lower part is heated.

It should be noted that in industry most often it is not binary, but multicomponent mixtures that are separated. In this case, to separate mixtures into three or more fractions, several sequentially operating simple columns or special complex columns consisting of several simple ones are used.

In the ideal case, on each plate of the column, the vapor phase and reflux are in a state of phase equilibrium and, therefore, each plate corresponds to one of the points lying on the equilibrium curve (discussed at the beginning of the lecture). In reality, complete equilibrium of the phases on the plates of the distillation column is not achieved. This is taken into account by introducing the efficiency factor.

To approach the phase equilibrium of the actual concentrations of liquid and vapor, various designs of plates and nozzles have been developed. Trays or packings are the most important structural element of distillation columns. It is on them that the process of heat and mass transfer occurs between the ascending flow of steam and reflux.

Distillation columns in which heat and mass transfer devices are made in the form of plates are called bubbling , since steam bubbles through the reflux layer. If heat and mass transfer devices are made in the form of various nozzles, then columns are called packed .

Bubbler Distillation columns may have trays with or without downcomers. Trays with drainage devices. These include cap, sieve and valve.

To separate solutions use cap plates. This is because this type ensures good contact between the steam and reflux on the trays. The mixture of vapors, rising, passes through the nozzles (Figure 3, methodological material) and, hitting the caps, bubbles through the layer of phlegm on the plates. The caps have holes or serrated slots to break up the steam into small streams. The inflow and outflow of liquid is controlled using overflow tubes.

Sieve plates, have a large number of small (from 0.8 to 3mm) holes. Steam passes through the holes of the plate and is distributed in the liquid in the form of small streams and bubbles. An important requirement is a constant speed of steam movement and its pressure, sufficient to overcome the pressure of the liquid layer on the plate and prevent it from flowing through the holes.

Sieve The plates are distinguished by their simplicity of design, ease of installation, inspection and repair. But they are sensitive to the presence of impurities, which clog the holes of the plates and create conditions for the formation of increased pressures. In the event of a significant decrease in vapor pressure, all the liquid from the sieve trays is drained down and the column has to be started again to resume the process. The above imposes significant restrictions on the use of this type of plates.

Valve plates. They have holes that are closed by special valves that rise depending on the amount of steam pressure. When the valve rises, a gap is formed through which steam passes, bubbling through the layer of liquid. As the pressure changes, the valve closes under its own gravity. The valve lift height does not exceed 8 mm. The advantage of such trays is their relatively high steam throughput and high efficiency over a wide load range. The disadvantage is increased hydraulic resistance due to the weight of the valve.

Plates without drainage devices. Their peculiarity is that steam and phlegm pass through the same holes or cracks. On the plates, simultaneously with the interaction of reflux and steam, part of the liquid flows onto the underlying plate through bubbling. The liquid "falls through". There are perforated plates, lattice, tubular, wavy.

Attachments columns. Heat and mass transfer between steam and reflux occurs in the volume of nozzles made of solids various shapes(table with types of nozzles). Operating principle of columns. Steam from the exhaust part moves up the column towards the flowing liquid. Distributing over a large surface of the packed bodies, the steam comes into intense contact with the liquid and loses part of the high-boiling component and becomes enriched with the low-boiling component. Requirements for nozzles are a large surface per unit volume, good wettability by reflux and its uniform distribution throughout the nozzle, low hydraulic resistance, chemical inertness, and mechanical strength.

A special place among household moonshine stills is occupied by the rectification column, which allows you to create alcohol of a high level of purity and strength (96-98%). When using such a device, in an hour you can produce from 300 to 1000 ml of vodka, absinthe, whiskey, flavored alcohol and various liqueurs.

Previously, this distiller was a multi-meter column, but for convenience, users developed an option with a lower multi-pass distillation rate. The small dimensions of the device allow it to be used both in the country and in a city apartment.

But there is an opinion that the height of the pipe affects the quality of rectification. Nevertheless, the optimal option can be calculated according to the following principle: the height of the column should be equal to 40-60 times its diameter.

Before using a distillation column, it is important to note that the device must be correctly assembled and adjusted to obtain a pure product. Despite the fact that the device requires only running water, and you can use a thermos or pressure cooker for assembly, creating a mini-distillery is not so easy. For this reason, many people purchase a ready-made distiller, but there are also those who undertake to build a distillation column with their own hands.

Operating principle of a distillation column

The column is created from materials that do not react with alcohol and do not emit toxic compounds. Inside the column there is a continuous process of exchange of vapor and liquid, which is called rectification.

In theory, the process looks like this: after the liquid boils at the bottom of the device (in the cube), intensive production of steam containing alcohol begins. It, lighter than liquid, rises through the pipe, enters the reflux condenser, undergoes re-condensation due to cooling with water, and then flows down. On its way, the condensate meets the next portion of hot steam and again enters into the exchange process. At this time, the flowing liquid (reflux) is saturated with steam, and the steam is saturated with a liquid with a lower boiling point.

During boiling and condensation, the top of the distillation column is filled with light steam with the highest concentration of alcohol. The final condensation of the steam occurs in the refrigerator, from where the most purified alcohol then flows into the receiving container.

The process of continuous rectification occurs thanks to special contact elements - physical plates in industrial designs and metal sponges or glass balls for home versions of the distillation column. These elements increase the efficiency of interaction between steam and reflux, since they allow the two phases - vapor and liquid - to reach equilibrium in the shortest possible time.

A state of physical equilibrium is achieved immediately after the steam passes through the first contact element. To achieve the best result, it is important that the column has a diameter of 30 to 50 mm.

The distillation column operates at atmospheric pressure, so an open tube or atmospheric valve is placed at the top of the device. Vapors that did not have time to undergo condensation leave the column with virtually no alcohol in their composition.

What does a column consist of?

Touching upon the topic of the industrial version of the distillation column, users note shortcomings in the device. Therefore, many resort to the option of assembling the device with their own hands.

The design of the distillation column is based on several connecting parts (tsargs), which are connected in series to each other:

Threaded elements are sometimes used for joining at the point of selection and connection with the distillation cube, but they create a risk of leakage. Some users suggest putting the elements on top of each other so that they fit as tightly as possible. Another option is to use a sealant, which, however, will not allow the structure to be cleaned in the future.

Assembly instructions

Each step when assembling a distillation column deserves special attention both for safety reasons and to achieve a quality result. Therefore, the points below include recommendations regarding individual column elements:

The distillation column diagram will help you understand the structure of the apparatus and visually represent the assembly process. Some users rely on ready-made diagrams and draw an additional drawing for the clearest execution and understanding of the essence of rectification.

Sequence of working with a column

To start using the device, you need to understand the distillation sequence of the distillate. This question also requires a precise and step-by-step description:

1. After preliminary distillation of the mash, dilute the raw alcohol with running water. Please note that the lower the alcohol strength, the higher the likelihood of fire.
2. Pour alcohol into alembic.
3. Assemble the distillation column and attach it to the cube. To obtain a quality product, the column must be level with the vertical level.
4. Heat the contents of a thermos, pressure cooker or other container that acts as a distillation cube. Make sure that the distillate tap is in the closed position.
5. After increasing the temperature in the reflux condenser, reduce the power supplied to the distillation column.
6. Leave the column in this position for half an hour. This is necessary to start heat and mass transfer.
7. Turn on the water supply to the refrigerator, and then proceed to select the “heads” (they are not suitable for consumption). Continue until the temperature stabilizes and remains at 78°C. There should be an alcohol smell.
8. Then the time for condensation of the “bodies” will come - increase the power of the distillation column and set the temperature to 45-55°C.
9. The condensation process of the tailings (“tailings”) begins at a temperature of about 85°C. At this moment you will smell a fusel smell.
10. After the rectification process is completed, the tail condensates can be left for next use.

This is how the rectification process occurs, which allows you to obtain a pure commercial product without harmful impurities and foreign odors. After the first operation, you will be able to detect possible errors in the assembly or some elements of the distillation column.

If you have already gained experience in operating the device or do not want to constantly participate in the rectification process, an automation system will be useful to you. With its help, the possibility of “tails” getting into commercial alcohol will be excluded, and the “heads” will be collected in a separate container. The BUR (distillation control unit) will adjust the power, start supplying water for cooling and reduce the withdrawal at the end of the process, and then turn off the heating and water supply.

The simplest option for automation is a start-stop installation with a valve. To assemble such a system for a home mini-distillery, it is recommended to use Chinese-made components or refer to specialized forums.

The rectification column, which 20 years ago was only used in distilleries, is now used in everyday life to produce high-quality alcohol - rectified alcohol, which is an impossible task for a conventional moonshine still.

And in order to better understand what it is, what the structure and principle of operation of the distillation column is, as well as how to make the unit with your own hands, it is worth familiarizing yourself with the issue in more detail.

A distillation column is a complex device consisting of several units: a drawer, a selection unit and a thermometer, which are necessary for full rectification to take place. This process allows you to separate a multicomponent mixture consisting of substances with similar boiling/evaporation points.

The main difference between rectification and conventional distillation is that with it the evaporation and condensation of substances is not a single phenomenon, but a constant cyclic process. As a result, a column-type moonshine still produces alcohol of the highest quality - rectified alcohol.

Design and principle of operation of a distillation column

Tsarga

It is located at the base of the column and is one of its main parts. Gas-liquid mass exchange takes place inside it - one of the main phenomena in the rectification process. This happens as follows:

• The liquid, boiling in the distillation cube, evaporates and passes through the frame in gaseous form.
• The steam, having reached the reflux condenser, cools and condenses on its walls.
• The condensate flows first along the walls of the reflux condenser, and then along the walls of the drawer back into the cube.
• At this moment, gas-liquid mass exchange occurs between the draining condensate and the rising steam. It involves the transfer of heat and a certain amount of evaporated substances from steam to condensate. Under this influence, part of the phlegm is its low-boiling components: alcohol and a small proportion of water evaporate again, not reaching the distillation cube, and the more low-boiling ones: fusel oils and other impurities continue to flow into the distillation cube.

Thus, mainly alcohol accumulates in the upper part of the column, and impurities mainly circulate in the lower part of the unit. As a result, the output is a rectified product with a strength of about 95%.

A distillation column can have one drawer or several. Moreover, the higher the column, the larger the area on which mass transfer takes place between reflux and steam, which in turn improves the quality of the resulting product.

Inside the drawer there are nozzles, on the surface of which the main mass transfer occurs. Stainless steel products are well suited for sugar and grain, and copper - for fruit mash.

In addition to nozzles, plates can be placed inside the drawer, which further increase the area where gas-liquid mass exchange takes place, which affects the quality of the resulting rectified product.

The walls of the drawer may have additional heating, which enhances the evaporation of phlegm that does not reach the nozzles and plates. This addition also improves the quality of the final product.

Dephlegmator

The upper part of the distillation column, responsible for collecting and cooling the rising vapors to reflux. From here the condensed liquid flows down into the drawer.

The dephlegmator can be made according to several circuit diagrams, the simplest is the film version, and one of the most popular is the Dimroth refrigerator,

Selection unit

Responsible for collecting part of the condensed phlegm and discharging it outside into a collection container. Depending on the settings of the selection unit, the amount of condensate collected also varies. The lower its selection, the higher the quality of the rectified product.

Thermometer

In a distillation column, unlike a standard moonshine still, it is mandatory integral part systems. The fact is that rectification is a very delicate process, highly dependent on maintaining the correct temperature.

Distillation cube with heating elements

Although a distillation column can be used with a conventional gas, electric or gas still, it is much better to equip it with a heating element unit.

This feature, like a thermometer, is associated with the need for precise and fine regulation of the temperature inside the system, and therefore with the regulation of the power of the device that heats the mash.

Gas valves require great skill, induction cookers have a fixed step from 100 to 300 W, but heating element regulators allow you to change the power by 3-5 W.

Which is better, a classic moonshine still or a distillation column?

To understand the advantages of rectification over distillation, it is worth making a clear comparison of these technologies.

In order to obtain a product of the same quality through distillation as through rectification, it is necessary to carry out about 10 consecutive distillations. It should be taken into account that distilling an alcohol-containing product stronger than 20-30% is explosive (moonshine is explosive by default, but in this case the risk increases significantly).

How to make a distillation column with your own hands according to a detailed diagram

The unit has a simple design.

Calculation and assembly of a distillation column with your own hands is carried out as follows:

Instead of an afterword

The alcohol obtained through rectification is much higher quality than the distillate from a classic moonshine still.

But along with the positives come flaws: the requirements for equipment are much higher, and its production is more expensive; in addition, operation also requires high skill.

Therefore, it is not so easy to clearly determine which is better, a good moonshine still or a distillation column, but, of course, there is an intermediate solution - mash column. It produces a distillate, but not a rectified product, of very high quality, and it is easier to use, it’s all a matter of priorities.

Many winemakers find it difficult to choose a device for themselves, because now production offers many of them. But all devices for producing alcohol are divided into two groups - distillers and rectification columns. Therefore, first of all, you need to decide on choosing from these options, and then take a closer look at a specific device according to the available funds. So, a distillation column or a moonshine still - which is better?

Characteristics of both devices

A distiller, or moonshine still, is used to obtain raw alcohol from mash by purifying it. The essence of his work is as follows:

• First you prepare the mash according to the recipe.
• When the mash is ready, it is sent to the distillation cube and heated to the boiling point of alcohol and above.
• As a result of heating, the mash evaporates and condenses in the cooler. After this, liquid begins to drip at the outlet.
• Depending on the temperature in the cube, the corresponding fractions will come out. First of all, volatile impurities are removed - acetone, methyl alcohol, aldehydes. This faction is called the head.
• After the heads come out, the body, or raw alcohol, comes out, a pure alcohol-containing product of 40–70%.
• The last to come out are the tails - an alcohol-containing mixture that contains a large amount of fusel oils.

Both heads and tails contain substances that are unsafe for the body, and the moonshiner’s job is to separate them. Therefore the most professional moonshine stills are equipped with such devices as a reflux condenser, thermometer, alcohol meter, steam chamber and others. All of them help to more accurately control the process of obtaining a pure product. Most often, after the first distillation there is a second distillation. In some cases, it is not carried out, for example, if you want to get a product that is not too pure, but aromatic, when the mash is made from fruit.

Distillation column

In a moonshine still, such a thing as productivity is important, which depends not only on the rate of heating of the liquid, but also on the rate of its cooling, as well as additional devices for purifying the product.

The design of the moonshine still is quite simple. In the most primitive version, it is simply a container for heating and cooling steam. In addition, something like a moonshine still can be made at home without much expense. To obtain a more complex device that allows you to improve the characteristics of the drink, you need to work a little, but, as a rule, this is also quite possible.

Summarizing all this, it can be argued that the moonshine still has the following advantages:

• Simplicity of design. The principle of its operation will be clear to everyone; the device can be easily made at home at low cost.
• Low cost and hence availability.
• Ease of operation.
• A large number of drink recipes that can be found on the Internet.
• The reliability of the design, again due primarily to its simplicity.

To compare both methods of producing homemade alcohol, the main disadvantages of using a moonshine still should be highlighted:

• low productivity;
• inability to obtain a drink with a high alcohol content of more than 70%;
• low degree of purification compared to a distillation column;
• danger of work if basic rules are not followed.

What is a distillation column? Rectification is built on a slightly different principle. It is a heat exchange process in the column that helps separate the rectified product. That is, when heated in a column, all components of the original substance “line up” depending on their boiling point:

• ketones at 56 degrees;
• methyl alcohol at 65 degrees;
• ethyl alcohol with water at 78 degrees;
• fusel oils and the main part of water at 100 degrees.

The essence of the process lies in how exactly the liquid comes into contact with the gaseous phase. At the top of the column there is a dephlegmator, which ensures that the liquid phase is obtained from the gas, that is, condensation, and directs the condensate back down. When liquid and vapor meet, they interact and exchange fractions with different boiling points. You can clearly see the process of alcohol rectification using a device that has a glass column.

The column is a high capacity. This fact ensures an optimal temperature difference in its various parts. At the top the temperature is 78 degrees, so only ethyl alcohol reaches it. Heavier fractions, such as water and fusel oils, flow down because they have a much higher boiling point.

If you use such a device for distilling mash, the alcohol is much higher quality and pure than in moonshine, in fact, 100 degrees.

Industrially produced ones have higher productivity, some of them produce more than 500 liters per hour.

The main advantages of rectification are that it allows you to obtain a higher quality product with a minimum amount of impurities, which are cut off during distillation and are called heads and tails. Therefore, a distillation column is ideal when you need to obtain pure product from sugar, which contains the largest amount of foreign odors and tastes. The disadvantage is low productivity, and, in addition, it is inconvenient to use for producing vodka from fruits, when smells and tastes need to be preserved.

Moonshine still or distillation column?

In order to know exactly what you will need, you need to weigh many different factors, one of the main ones being price. The cost of a moonshine still is several times lower, and its capabilities are sufficient for a large number of tasks. At the same time, it is worth clarifying that the distillation column itself does not produce a pure product from the mash, since raw alcohol must be poured into it. Raw alcohol is an alcohol solution, a product of the first distillation of mash. Thus, it is not self-sufficient; it is also necessary to buy the moonshine still itself, which complicates the task.

It is impossible to obtain alcohol of this quality and degree of purification using a moonshine still. But the distillation column can operate in the mode of a conventional moonshine still. It turns out that it is better, but at the same time the cost is different.

It is believed that the degree of purification of rectified alcohol is 60 times higher than that of moonshine. Even if it is used in distillation mode, the product still turns out cleaner. But the price is not always justified, because we are talking about homemade alcohol. Many skilled moonshiners test recipes, making fruit-based moonshine and more. A moonshine still is quite enough for them, as it will give a greater richness of flavors.

To ensure that the product is of high quality, other techniques are used, such as a steamer, a reflux condenser, re-distillation, filtration, and more.

As a rule, experienced moonshiners are quite familiar with all the capabilities of both devices and know exactly what they want. For beginners, it is sometimes difficult to understand the basic principles of distillation, especially when it comes to cutting off heads and tails. The fact is that with experience, people begin to do this simply by eye, but you need to come to this. And to do this correctly, you will need additional equipment. So the cost of a moonshine still for beginners will be quite high, and not all of them will be able to afford a distillation column.

Thus, having considered all the advantages and disadvantages of both devices, we can say that it is better to give preference to a distillation column if it is regularly used to produce alcohol from sugar-based mash. If you have a beautiful garden and like to pamper yourself with fruit-based vodka, then your choice should fall on a distiller, which will be more than enough for such a task. You can spend money and buy a device with a steam chamber.

It is also worth recalling that the purchase of both devices is completely legal for production homemade moonshine. But this only applies to its production not for the purpose of profit and, accordingly, sale.

Recently, quite a lot of people do not trust the quality of alcohol offered by stores, and the cost of such products is high. Therefore, you can often see a moonshine still in kitchens next to various household appliances. After all, homemade alcohol-containing drinks are environmentally friendly and less harmful to health in reasonable quantities. However, all distillers face a problem: purifying alcohol from harmful impurities and unpleasant odors. Experienced and economical owners use a distillation column for this. Well, in order to keep up with more advanced distillers, beginners need to learn what a distillation column is in a moonshine still.

The rectification column allows the production of alcohol-containing drinks, such as vodka, whiskey, highly purified liqueurs and high strength (up to 97%). The structure of a conventional distillation column is as follows:

1. Evaporation cube.
2. A column with a special nozzle in which heat and mass transfer processes take place (tsarga).
3. Dephlegmator.
4. Distillate collection unit.

Evaporation cube

The evaporation cube is a container in which the mash is heated. In the process, it evaporates and steam rises up the column. At the top of the rectifier, the liquid is divided into separate fractions.

The evaporation cube is heated on any type of plate. And some of its models require a heating device. A purchased cube must be equipped with a thermometer, which allows you to control the heating of the mash. The evaporation cube is absolutely sealed. During boiling, it is important that the liquid and steam remain inside. The cube cannot be filled with mash more than 2/3 of its volume, otherwise the liquid will splash out of the container.

Tsarga

The following processes occur in this part of the distillation column:

1. The mash in the cube evaporates under the influence of heat and rises up the column. There is a refrigerator installed there.
2. The reflux condenser ensures the condensation of alcohol vapor and the production of a distillate.
3. The distillate descends through the alcohol column. At this moment, it collides with steam - heat and mass transfer.
4. As a result of this process, the evaporated part of the fraction goes up the column. Here it condenses and then goes into the selection channel.

Do not forget that if you increase the height of the column, heat and mass transfer takes place more actively. This results in a more rectified alcohol output.

Rectifying nozzle

The rectification nozzle has two parts:

1. Alcohol selection unit. In an industrial distillation column, this part is equipped with a sight glass, which allows you to determine the rate of alcohol selection.
2. Dephlegmator. Sometimes this part is called the refrigerator. The reflux condenser is located at the top of the distillation column. It is needed to collect moonshine vapors and turn them into phlegm, which is released downwards. Here it is enriched with alcohol vapor. After the phlegm enters the selection unit, the evaporated part comes out.

The distillation column has a simple structure, so the principle of its operation can be easily explained. This mechanism acts as a filter in which fusel oils settle. In it there is a constant interaction of alcohol vapor and liquid, in other words, rectification. After the mash warms up to 70 degrees in the evaporation cube, the alcohol begins to evaporate. It rises through the pipe and ends up in the reflux condenser. In this part, re-condensation occurs with steam when cooled with water. The condensate (reflux) drains and meets the hot steam again. An exchange occurs between the two components - the process of saturating the phlegm with steam, and the steam with a liquid that has a low boiling point.

The final condensation of the steam occurs in the refrigerator. The output is purified alcohol, which flows into a receiving container. At the top of the distillation column there is an atmospheric valve. It is needed so that vapors that do not contain alcohol and are not subject to condensation leave the mechanism.

Continuous rectification occurs due to special contact elements - physical plates in purchased distillation columns and metal sponges or glass beads in hand-made samples. These parts are needed to increase the efficiency of interaction between steam and reflux.

Types of columns

There are the following types of distillation columns:

1. Disc type. Such units have plates inside that are installed at a certain distance. Heat and mass transfer is carried out on them. Distillation columns of this type are expensive and quite cumbersome. But they have the main advantage - factions are separated accurately.
2. Nozzle type. The mechanism has two types of copper attachment. The first is a scattering of small stainless steel elements filling the column. Their uneven placement complicates the passage of vapors and the outflow of phlegm. The second type is a Panchenkov nozzle, which performs effective heat and mass transfer.

Is it possible to make a full-fledged distillation column with your own hands?

There are convenient and high-quality moonshine stills with a distillation column on sale. But their cost is high. Therefore, men who know how to work with metals can make the unit themselves. To create the column, materials are used that do not enter into chemical reactions with alcohol and do not release various elements harmful to human health over time. To create the unit you will need:

1. A container of the required volume as a distillation cube. This can be any copper or enamel vessel. Stainless steel will also work. If there is a small yield of alcohol, then use a pressure cooker.
2. Column body in the form of a drawer or pipe. On store shelves you can quickly find a ready-made 15-centimeter drawer. Buy several pieces and connect them. Or you can easily make this part from a stainless pipe with a diameter of 0.5 centimeters and a wall thickness of 1.5–2 millimeters. A thread is made on both sides of it: the bottom is attached to the cube, and the top is connected to the reflux condenser. The drawer must be at least one meter in height, otherwise harmful fractions will not be removed, and fusel oils will end up in the distillate. The result will be a low quality product. If you make a pipe longer than 1.5 meters, the time for rectification will increase, but the efficiency will remain the same.
3. Dephlegmator for cooling and condensing steam. It can be jacketed or straight-through. Made from two pipes between which water moves. The Dimroth reflux condenser is considered more efficient. The body becomes a pipe, inside of which there is a thin tube in the form of a spiral. It circulates in it cold water. Shell and tube reflux condenser - made of several pipes. In the largest one they attach the small ones. The steam condenses in them.
4. Nozzles for the drawer. They increase the surface area over which phlegm flows. This means that harmful impurities are deposited and do not enter homemade alcohol. Nozzles in the form of ceramic balls or cut stainless steel kitchen sponges should completely fill the drawer. A Panchenkov nozzle is also used. She is the best option.
5. Unit for distillate selection.
6. Fridge. This part is manufactured in the same way as a jacket reflux condenser. But tubes with a smaller diameter are taken. The refrigerator has passages for water. It enters the lower hole, and from the upper hole the liquid is directed through tubes to the dephlegmator.
7. Small parts to connect the parts.
8. Thermometer.

The rectification method has both supporters and opponents. It boasts the following positive aspects:

1. The output is high-quality strong alcohol that does not contain impurities harmful to human health. It will be an excellent base for any alcoholic drink.
2. You can prepare moonshine with the desired organoleptic properties.
3. The device is quite easy to construct yourself.

Distillers note the following disadvantages:

1. The entire rectification process takes a long time. Only one liter of distillate is obtained per hour.
2. Manufacturing designs are expensive.

However, given the undoubted benefits of the column, it is still worth purchasing. And then there will be no complaints about the quality of moonshine.