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English  |
| Thickness of material (mm): | |
|---|---|
| heating method: | |
| Quantity: | |
DEGONG 500L
DEGONG
When you are shopping for your distillery equipment, each piece should be picked out based on how you’re going to use it. The more your equipment is tailored to you and your spirit, the better job it will perform. In a lot of cases, if you’re not trying to get a “multi-use” item that is capable of three jobs, it will also be less expensive. We’ll now walk through the major components of a distillery and talk about some of the features you may or may not want for your craft distillery.
| Mill machine |
The two main types of mills in the craft distilling industry are hammer mills and roller mills. There are some burr mills and cage mills floating around, but if you’re shopping for one of them, you probably already know why. Roller mills are popular in the brewing industry because they do a good job of separating the husk from the malt and tend to leave a larger grist size that works well for the lauter tun (most common in the industry). Because roller mills are so common and a lot of people come to the distilling industry from the brewing industry, they are pretty common on this side of the industry as well. Typically, brewers are using two-roller mills. But is a two-roller mill right for you? If you are looking to mainly do malt and malt-like products (mainly wheat since rye is a lot smaller) or if you are doing off-grain fermentation, then the two-roller roller mill will do the job nicely for you. There are also 4- and 6-roller roller mills. These are capable of giving a finer grind than a 2-roller roller mill, or are at least doing it much quicker since you can decrease the spacing between the rollers as you go (rather than expecting a single set of rollers to do all of the work).
| Mash tank |
A mash tun is where you will be performing the conversion of starch to sugar, so it’s not needed for sugar-based spirits. Though, with most of them, a little bit of heat (less than 135°F) can help with the sugar absorbing into the water. People that have a mash tun available have been know to use it to heat the water and mix in the sugar, agave, honey, molasses, or whatever else they desire.
There are a couple of things to look for when you are converting starch to sugar: the first is what your heating mechanism is. Direct electric heat is really only useful for small kettles and generally not recommended once you get over 100 gallons. Steam jacket, on the other hand, is the most energy efficiency mechanism.
The type of agitation that is useful in lauter tuns specifically are grain rakes and a bottom scraper (to help clean the screen if there is a plug). These tools are mainly only options on lauter tuns, though some combo tuns will still have them when the screen is removed.
Mash tun with steam jacket
We’ve talked about lauter tuns a lot and now is a good time to explain exactly what it is. In its simplest form, it is a screen in the mash tun approximately 6-12 inches above the bottom that keeps a liquid layer below the screen. The idea is that a grain bed will build up on the screen after the majority of starch has been converted to sugar and once the mashing is done. The wort filters through this grain bed, absorbing any sugars that remain attached to the grain particle. Additional water is added and filtered through this bed until all of the sugar is removed from the grain. Some of this water is sent to the fermenter and the amounts with lesser sugars will be reused as the water to start the next mashing. If you are lautering, you will not be able to ferment or distill on the grain.
| Fermenter |
The simplest thing a fermenter needs to do is contain the liquid of your wash, wort, or mash while letting the CO2 come out of solution. The easiest way to do this is with open top fermentation and with a vessel that is about 20% larger than your fermentation. This will keep your foam in the fermenter and easily allow the CO2 to get out. For smaller fermentation, fermentation types that are not temperature sensitive, or rooms that are kept slightly below the desired fermentation temperature, this is typically enough of a fermenter.
Temperature control is typically the first complexity that people like to add to their fermenter. The reason for this is twofold: one is that various yeast strains act differently at different temperatures and the other is consistency. If you want to put extra banana flavor in your rum, you can run your fermentation a little hotter, or if you want to make a rye vodka, then a colder fermentation can help mitigate some of the rye spiciness.
Fermentation and brite tanks
| Stills |
A question between continuous and batch operation. In continuous operation, the wash or beer is fed into the still continuously while pot ale, hearts and heads come off the other side (there are a couple of different ways for the out products to come off but that’s the most common). Batch operation is the most common in the craft distilling industry because we typically aren’t operating 24 hours a day or even the 16 hours a day where the continuous still becomes more efficient. In batch operations, the still is charged with wash or low wines, or a neutral charge, and then distilled until it is finished. Heads come off the still first, followed by hearts and then tails (again there are some other splits used but this one is pretty common). Once the charge is finished, the still is emptied and then refilled before the next batch begins.
Your distillery can be customized
| Packaging Equipment |
Once you have your finished spirit, you’ll need to prepare it for the market. While assembly lines are still commonly used, exploring ways to automate the bottling process will increase your efficiency.
When you are shopping for your distillery equipment, each piece should be picked out based on how you’re going to use it. The more your equipment is tailored to you and your spirit, the better job it will perform. In a lot of cases, if you’re not trying to get a “multi-use” item that is capable of three jobs, it will also be less expensive. We’ll now walk through the major components of a distillery and talk about some of the features you may or may not want for your craft distillery.
| Mill machine |
The two main types of mills in the craft distilling industry are hammer mills and roller mills. There are some burr mills and cage mills floating around, but if you’re shopping for one of them, you probably already know why. Roller mills are popular in the brewing industry because they do a good job of separating the husk from the malt and tend to leave a larger grist size that works well for the lauter tun (most common in the industry). Because roller mills are so common and a lot of people come to the distilling industry from the brewing industry, they are pretty common on this side of the industry as well. Typically, brewers are using two-roller mills. But is a two-roller mill right for you? If you are looking to mainly do malt and malt-like products (mainly wheat since rye is a lot smaller) or if you are doing off-grain fermentation, then the two-roller roller mill will do the job nicely for you. There are also 4- and 6-roller roller mills. These are capable of giving a finer grind than a 2-roller roller mill, or are at least doing it much quicker since you can decrease the spacing between the rollers as you go (rather than expecting a single set of rollers to do all of the work).
| Mash tank |
A mash tun is where you will be performing the conversion of starch to sugar, so it’s not needed for sugar-based spirits. Though, with most of them, a little bit of heat (less than 135°F) can help with the sugar absorbing into the water. People that have a mash tun available have been know to use it to heat the water and mix in the sugar, agave, honey, molasses, or whatever else they desire.
There are a couple of things to look for when you are converting starch to sugar: the first is what your heating mechanism is. Direct electric heat is really only useful for small kettles and generally not recommended once you get over 100 gallons. Steam jacket, on the other hand, is the most energy efficiency mechanism.
The type of agitation that is useful in lauter tuns specifically are grain rakes and a bottom scraper (to help clean the screen if there is a plug). These tools are mainly only options on lauter tuns, though some combo tuns will still have them when the screen is removed.
Mash tun with steam jacket
We’ve talked about lauter tuns a lot and now is a good time to explain exactly what it is. In its simplest form, it is a screen in the mash tun approximately 6-12 inches above the bottom that keeps a liquid layer below the screen. The idea is that a grain bed will build up on the screen after the majority of starch has been converted to sugar and once the mashing is done. The wort filters through this grain bed, absorbing any sugars that remain attached to the grain particle. Additional water is added and filtered through this bed until all of the sugar is removed from the grain. Some of this water is sent to the fermenter and the amounts with lesser sugars will be reused as the water to start the next mashing. If you are lautering, you will not be able to ferment or distill on the grain.
| Fermenter |
The simplest thing a fermenter needs to do is contain the liquid of your wash, wort, or mash while letting the CO2 come out of solution. The easiest way to do this is with open top fermentation and with a vessel that is about 20% larger than your fermentation. This will keep your foam in the fermenter and easily allow the CO2 to get out. For smaller fermentation, fermentation types that are not temperature sensitive, or rooms that are kept slightly below the desired fermentation temperature, this is typically enough of a fermenter.
Temperature control is typically the first complexity that people like to add to their fermenter. The reason for this is twofold: one is that various yeast strains act differently at different temperatures and the other is consistency. If you want to put extra banana flavor in your rum, you can run your fermentation a little hotter, or if you want to make a rye vodka, then a colder fermentation can help mitigate some of the rye spiciness.
Fermentation and brite tanks
| Stills |
A question between continuous and batch operation. In continuous operation, the wash or beer is fed into the still continuously while pot ale, hearts and heads come off the other side (there are a couple of different ways for the out products to come off but that’s the most common). Batch operation is the most common in the craft distilling industry because we typically aren’t operating 24 hours a day or even the 16 hours a day where the continuous still becomes more efficient. In batch operations, the still is charged with wash or low wines, or a neutral charge, and then distilled until it is finished. Heads come off the still first, followed by hearts and then tails (again there are some other splits used but this one is pretty common). Once the charge is finished, the still is emptied and then refilled before the next batch begins.
Your distillery can be customized
| Packaging Equipment |
Once you have your finished spirit, you’ll need to prepare it for the market. While assembly lines are still commonly used, exploring ways to automate the bottling process will increase your efficiency.
