Continuous Distillation Stills

A column still allows for the rectification of high abv spirits, such as neutral grain spirit which is 96.5%abv. It has a stripping section, a rectification section, and can have many plates inside it to allow for more reflux to occur in the still. In this video, we quickly go over the parts of a column still and a continuous distillation process. #distilling #columnstill #spirits
I'm Miss Brewbird, a Canadian distiller. I'm 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: Fabio Campos ([e-mail])
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[@marcdemarchena8130]

Excellent explanation supported by great visuals, so well done

[@festerallday]

That was the best explanation of continuous distilling I've seen. I think I understand it now

[@MissBrewbird]

Glad it was helpful!

[@pinkpantherized]

wooow finally a great explanation!

[@scottclay4253]

Very well done, as usual. Graphics were excellent. Your explanations are clear. Thank you, Brewbird! Great video.

[@MissBrewbird]

Much appreciated!

[@ianhui3719]

Enjoyed this episode. Well explained with drawings and diagrams. Interesting as usual. Liked it.

[@michaellombard894]

Thank you for this concise video. I have recently spent some time casually studying the petroleum distillation process, very similar I believe to this process you are explaining. I spent many years in the centrifugal pump industry; mostly powerplant, water & wastewater and general industrial; with some, but not much involvement in petrochemical or refinery markets. Thanks again. Cool video!!

[@MissBrewbird]

You are welcome!

[@phumrapeesathaporn7098]

I’m from Thailand, please keep going do these content you are my professor 😁. Your motion graphic and explanation are easy to understand. Thank you for the lesson. I would support you as much as I could. 🎉🎉🎉

[@MissBrewbird]

Thanks for your kind words. I appreciate it!😀

[@BeardedBored]

Great video with tons of info. Thanks Brewbird!

[@MissBrewbird]

My pleasure!

[@amaitaiplease]

Thanks you, it's a great video !

[@MissBrewbird]

🤗🤗

[@adammitchell3462]

Wow,I love your videos! I've been a home distiller for a little over a year,I've got several different stills, including pot stills and even have 2 column still but no plates and no delphimator, so they basically run just like a pot still,however this video has got me wanting a reflux capability because I want to make potato vodkas and other high proof stuff

[@MissBrewbird]

That is awesome! 🤗

[@top6ear]

love the vids.

[@ganeshrasane6539]

Very nice dear friend

[@Pellemolle]

Awesome graphic!

[@MissBrewbird]

Glad you like it!

[@expattyNZ]

Great vid, thanks! I'm working on a modification to my column to make it into a simple continuous still. The aim is to use it to strip wash then use my pot still for the spirit run. I do suspect it will be a challenge to run it though.

[@MissBrewbird]

Good luck with it!

[@yoguimasterof69]

I don't see myself runing a continuous still in the near or far future... although I use plates, I used them in the more "low production" style... for still "heavy" flavor spirits. Cool though to see a more active versión of the schemas I seen before. Thanks! :)

[@MissBrewbird]

Thanks for sharing!

[@Southghost5997]

The bottom is not hotter only because the heat source is at the bottom. The liquid and vapour (which are what matter the most) will change in temperature because of 1) changing pressure (lower pressure at the top than at the bottom) and 2) changing composition (higher alcohol content will allow for boiling at a lower temperature). If the system is not at equilibrium, i.e., things are starting up/shutting down or it is a batch distillation, then heat loss along the column contributes to a drop in temperature. If you insulate the column perfectly, you will still find that the temperature drops from the bottom to the top when at steady state.

[@dogguts28]

Great video, any suggestions where to get more information on the condenser style and collection, in relation to separating the undesirable lighter volatile components?

[@MissBrewbird]

Thanks. Hmm, I usually just put things in Google and am able to find research papers on topics.

[@ajpollme]

In industry usually we used shell and tube heat exchangers for condensers.

[@Zumaray]

I think this video was a bit too advanced for my knowledge of distilling. I use a T500 reflux still to create white spirit and get about 91% ABV. Would I get any benefit from using a couple of plates and extensions below the T500?

[@danielanthony1054]

Do continuous distillation stills use dephlegmators or do they just cool the top part by being far away from the heat source?

[@MissBrewbird]

Good question. I don't have that much experience with continuous distillation stills. I imagine you could design it with a dephlegmator or without one if the column is very tall and/or it is a multi-column still.

[@DerMeisterkpl]

Do you only use fractionating columns with trays or are packing materials e.g. Raschig rings also used in the rectification of spirits? The packing materials probably would increase the number of theoretical plates and therefor perform distillations of much greater efficiency.

[@MissBrewbird]

Yes you can also add packing materials to the columns instead, or have a portion of the still with trays and a portion with packing materials.

[@geoffreyashcroft3774]

Found your videos very interesting. We live on Vancouver island in metchosin and family and I are looking to start a micro distillery on our property. Do you know of any coursing or workshops being offered in bc? Preferably in Victoria

[@MissBrewbird]

Hi! Sorry for the late reply. That's awesome that you are getting into the distillery business. I actually just launched an online course on the basics of distilling. Here is the link: missbrewbird.thinkific.com/courses/basics-of-distilling-in-the-beverage-industry Also, I believe Sons of Vancouver has a more hands-on course about distilling which you can check out .

[@geoffreyashcroft3774]

@@MissBrewbird yes we reached out to them and looking to do a course in the summer! I’ll check out the link you sent!

[@fred9432]

quite enjoy the video,but still have a small question, how to remove methanol in continuous still,since there's no cut in the process

[@MissBrewbird]

They can have a separate de-methanol column to get rid of the methanol

[@NicBwatching]

✊

[@WildernessMedic]

95.6% abv? You mean abm? I thought it was 97.2% abv.

[@pjoter2243]

Can someone produce on this column something other than pure 96%spirit?

[@MissBrewbird]

Great question. You can't get 100% abv with simple distillation used for making beverages. In an industrial setting (when they aren't planning to drink the alcohol), they add some benzene to it and then they can distill it to 100%abv. Benzene causes cancer.

[@pjoter2243]

@@MissBrewbird I was thinking about 60-80% fruit brandies

[@thissuckssohard]

@@pjoter2243 There are mostly two factors that determine the heads purity. Number of plates above (in particular the number of plates above the feed/the feed position itself), and the reflux ratio (percentage of condensed distillate that will be fed back into the column at the top). A 96% purity actually requires quite a large number of plates.

[@MissBrewbird]

Sorry for the late reply, yes it can definitely do 60-80%, that's easier to get to than 96%

[@awuterapheal8877]

Please I need your help

[@MissBrewbird]

sure, what is it?

[@awuterapheal8877]

@@MissBrewbird we wanted to produce ethanol using cassava as our feedstocks can you advise me on a proper work flow.. what brand of enzymes and yeast to use. I'm Raphael from Nigeria. Thank you

[@MissBrewbird]

Sorry for the late reply. Ooh I have never worked with cassava before. I'd have to do more research on that. You can email me directly at: [e-mail] if you would like to discuss it some more.