Brandy, like whiskey, is traditionally a double distillation process. Pot stills are typically made out of copper and have a distinctive alembic or onion style spirit head.
Some traditional alembic brandy stills also have a wine pre-heater that helps heat the wine for the next distillation and provides reflux cooling for the current distillation. Brandy can also be made using a hybrid still with a small column, similar to how many European fruit brandies are made today.
*The color configuration of our stills constitutes proprietary trade dress, and is a trademark of Revival Stillworks Ltd.
SPIRIT RUN FREQUENCY
-STRIPPING RUN EVERY DAY
-SPIRIT RUN EVERY DAY
-LOW CAPITAL COST
-STRIPPING RUN DAYS 1-3
-SPIRIT RUN EVERY 4th DAY
-SINGLE RUN DISTILLATION
-TIME AND ENERGY SAVINGS
-SPIRIT RUN EVERY DAY
ALEMBIC BRANDY STILL
-OPTIONAL WINE PRE-HEATER
-OPTIONAL COPPER COIL CONDENSER
Internal or External Heating
External steam jackets are an ideal heating method. They provide excellent heat transfer and make cleaning easier. Internal steam coils, or steam plates, are less ideal when distilling brandy wash with fruits and solids.
Electric steam boilers can be used for pot stills up to 1000L. They are efficient and a good choice for distilleries that don't have natural gas service. The size of pot still allowable will be determined by the amount of electrical service in your distillery.
Clean In Place (CIP)
Pot stills, like other tanks, can take advantage of CIP systems for cleaning. Remember that copper vessels may require copper inhibitors in the cleaning agents. It is best to consult your chemical supply company when designing a cleaning routine for your still.
Pot Still Shape
Pot stills can be made to suit the requirement of the customer. Choose from one of our standard designs or come to us with your ideas. All pot stills are custom in one way or another.
Spirit Head Shape
The shape of your spirit head can influence the character of your whiskey. A tall head will produce a lighter whiskey and a short head will produce a more full bodied whiskey. Elements such as expansion balls will cause velocity and pressure differences in the vapor which create varying amounts of reflux. A brandy onion, or alembic head, is commonly used for making brandy.
Brandy Wine Pre-Heater
Some traditional brandy stills will have a large wine pre-heater between the pot still and condenser. The lyne arm passes through the wine pre-heater heating the wine and condensing some of the vapor before it reaches the spirit condenser. The pre-heated wine is then used to fill the pot still for the next distillation. Using a pre-heater will conserve energy and reduce the heat up time of your second run.
Lyne Arm Size and Angle
Lyne arm diameter and length will determine the amount of contact area and resonance time the vapor has with the copper. A larger diameter and longer lyne arm will create more reflux and remove more sulfur compounds from the spirit. The slope of the lyne arm will determine if the reflux within the lyne arm drains toward the condenser or the pot still. This will result in a lighter or more full bodies spirit depending on the slope and size.
Mixers are necessary for pot stills that distill on the grain. They not only help the heating rate but they help prevent scorching of the wash on the heating surfaces of the still. For clear spirits or lautered wort, it is not necessary to have a mixer but is at the discretion of the distiller. Most brandy stills have mixers.
Condensers can be made in either copper or stainless steel. The preference for one or the other will depend on the spirit being made. It is typical for brandy condensers to be made of copper. Copper coil condensers are very common on traditional alembic brandy stills.
Adding a column to a brandy still will result in a hybrid still. Using the column to rectify the spirit will allow you to create a higher proof spirit in a single distillation run. This is attractive to some distillers because of the time and energy savings it creates. Distilling brandy in this way may not be for everyone but it has become quite popular with craft distilleries.
Basic automation packages are available for brandy stills.
Alembic Refining Lentil
Refining lentils are used to create reflux and refine the spirit. These devices look like copper saucers that sit above the onion head of a traditional alembic still.
Brandy stills can come in many shapes and forms. Brandy is typically produced by distilling wine from grapes, but other variations of fruit brandies or eau de vie are made from fruits such as apples, pears, apricots and plums. Brandy is typically aged in barrels for 2-10 years. Brandy can also be used to produce fortified wines like Port and Sherry.