The Parts of a Pot Still Explained
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- Опубліковано 2 кві 2022
- A distillery's pot still has a few different parts, but how do these parts come together during spirit distillation? In this video, we'll go over the different parts that make up a pot still (pot, man door, heating element, onion, sight glass, swan neck, lyne arm, condenser, and collection tank) and how each part functions during a distillation. #distilling #potstill #spirits
I'm Miss Brewbird, a Canadian girl training to be a distiller. I'm also tickled pink that you've found your way here. If you are interested in learning more about the drinks industry then this is the channel for you. Hit that subscribe button for more videos about distilling and brewing. Cheers!
Video Edited By: Keiran Arscott (arscottkeiran@gmail.com)
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A well produced and clearly narrated video on distillery set up and how spirit was made. Interesting. Love it. Thanks Miss Brewbird.
Best functional explanation of pot still I've seen thus far!
Aww thanks!
My step-dad worked for a big scotch distillery. Interesting fact, you can’t swim in alcohol over 65%. This is why collection vessels have ladders. In water you swim because your hand force against the waters surface tension. In high proof alcohol there is no surface tension. So it’s like swimming in air
Excellent BrewBird!! Thank you
Outstanding! Thank you. Just subscribed.
Awesome, thank you!
Well done explaination, and animation , love your animation every video
Your comment about volatile compounds and their distance from the heat source reminded me of why some columns are so tall. Very informative and well presented.
Thanks for watching
The hight of the still is kind of to do with volatility… more so for reflux.
Ethanol and water are odd, the mixture is azeotropic.
That means a mix of alcohol and water boil at a lower temperature than both pure alcohol and pure water. However, as a vapour, they condensate differently. So the taller the still the more water vapour and therefore the more alcohol that goes “over the top”
Hi brewbird , your the best out here....
😀😀😀
Great vid Ms Brewbird. BTW the piping on bottom left is the discharge line, not the intake
It is fascinating to me, that a pot still is such a simple thing, and very minor changes to the shape of it, or indeed the way you use it, can make huge changes in the spirit that comes out. The stills at our distillery are a bit simpler even than what you list here, as they are directly heated by gas fire there is no heating element inside.
Gas is great....
Thank you for creating an excellent video on pot still & its working!
You're welcome!
Great video, very comprehensive and everything is good explained :) You could also do a video about all possible reflux factors besides the angle of the Lyne arm as you already described, every aspect as the sheir height of the still, till reaching the Lyne arm, aswell as every aspect about the form of the stills head matters
Again, great video! 💯
Great suggestion!
This is amazing and really well done. Thank you.
Well thanks for watching it!
This video is beautiful.
Hi Ms Brewbird, thanks for this awesome video, I am from Bali - Indonesia and produce spirit with traditionnal distillations pot. I wanna learn lot with you to make my spirit perfect. Tks
Hi! I'd love to go to Bali one day. Hope your distillations are going well.
Thanks again for a nice video.
🤗🙂
Your animations are quality stuff. Will you be doing one on a refluxing column?
Thanks, I will add that to the list of video ideas.
Well done video, but there is on part I noticed was incorrect. Methanol, when in solution with water, has the same boiling point as ethanol. It does not evaporate first in solution with ethanol.
basic question. Why would you want to collect the high volatility compounds?(assuming for human drinking) would this be ideal in a series of stills?
Some of the very high volatility compounds will make you sick and don't taste good (methanol, acetaldehyde). You could keep them for the next distillation to maximize the volume of ethanol you collect. Sure you could collect them in a series of stills, column stills are good for this.
May I ask what does High Volatility do to flavors vs low volatility?
Hello Miss Brew bird 🐦, I really like all your tips for distilling. Are you an distilling engineer. And do you assist entrepreneur to start there business .
Do you have a video on coffey still? Thanks!
I was planning to make one about column stills, but not specifically the coffey still.
@@MissBrewbird cool ! Yes any column still would be nice . Even the hybrid one
Thanks for producing the videos. Does the
pot still require insulation?
Hi, no it doesn't require insulation.