What is the pot for?

In the past, the distillation devices were very simple. The copper pot was used to amplify the steam and was transformed into a helmet. It was directly fired with wood. To operate such a device requires a lot of dexterity, since the mash burns easily and thus unpleasant, burnt substances are transferred into the distillate.

Nowadays, the pot is heated indirectly by means of a water bath or steam. This allows fine control and the risk of overheating the mash with the associated distillate errors is much lower. By installing an agitator, the mash is evenly distributed and heated. This is especially useful when processing viscous pome fruit mashes. In any case, the water bath must be equipped with a pressure relief valve and a water level indicator. Between the pot and the bubble plate, an over-foaming plate with a mash return is normally installed to prevent high foaming mash particles from penetrating the bubble plate.

About the author

Dr. Klaus Hagmann, Dipl.-Ing. Food Technology, has been internationally active in sales, consulting and engineering of distillation plants for more than 25 years. His area of responsibility includes the planning of distilleries, the development of recipes and the professional operation of all equipment in the distillery. His reference books “Schnappsbrennen”, “Technologie der Obstbrennerei”, “Blitz-Liköre morgens zubereiten, abends genießen” and “Essig selbstgemacht” are best-selling classics.

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