A Practical Handbook on the Distillation of Alcohol from Farm ProductsWright, F. B. (Frederic B.)
Science
A Practical Handbook on the Distillation of Alcohol from Farm Products
Wright, F. B. (Frederic B.)
Alcohol; Alcohol, Denatured
The stills in use to-day in many parts of the South for the production of
whiskey are quite as simple as those above described, and some for the
making of "moonshine" liquor are more so.
The first distilling apparatus for the production of strong alcohol on an
industrial scale was invented by Edward Adam, in the year 1801. The
arrangement is shown in Fig. 9, in which _A_ is a still to contain the
liquor placed over a suitable heater. The vapors were conducted by a tube
into the egg-shaped vessel _B_, the tube reaching nearly to the bottom;
they then passed out by another tube into a second egg _C_; then, in some
cases, into a third, not shown in the figure, and finally into the worm
_D_, and through a cock at _G_ into the receiver. The liquor condensed in
the first egg is stronger than that in the still, while that found in the
second and third is stronger than either. The spirit which is condensed
at the bottom of the worm is of a very high degree of strength. At the
bottom of each of the eggs, there is a tube connected with the still, by
which the concentrated liquors may be run back into _A_ for
redistillation after the refuse liquor from the first distill has been
run off.
[Illustration: FIG. 9.--Adam's Still.]
In the tube is a stop-cock _a_, by regulating which, enough liquor could
be kept in the eggs to cover the lower ends of the entrance pipes, so
that the alcoholic vapors were not only deprived of water by the cooling
which they underwent in passing through the eggs, but were also mixed
with fresh spirit obtained from the vaporization of the liquid remaining
in the bottom of the eggs, in the manner already described.
Adam's arrangement fulfilled, therefore, the two conditions necessary for
the production of strong spirit inexpensively; but unfortunately it had
also serious defects. The temperature of the egg could not be maintained
at a constant standard, and the bubbling of the vapors through the liquor
inside created too high a pressure. It was, however, a source of great
profit to its inventor for a long period, although it gave rise to many
imitations and improvements.
Public-domain text, read in full here on John Shaqi.
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