The automatic whisky production line is made from barley and other grains. After aging in oak barrels for many years, it is blended into strong distilled liquor of about 43 degrees. The British call it “the water of life”. According to their place of origin, whisky can be divided into four categories: Scotch whisky, Irish whisky, American whisky, and Canadian whisky.
Automatic whiskey production line
According to the different raw materials, whiskey can be divided into pure malt whiskey, grain whiskey, and rye whiskey.
According to the storage time of whiskey in oak barrels, it can be divided into different varieties with different ages ranging from several years to several decades. All Scottish whiskies have a requirement that they need to be aged in oak barrels for at least 3 years.
According to alcohol content, whiskey can be divided into different alcohol contents such as 40-60 degrees.
The brewing process of whiskey is divided into six steps: germination, saccharification, fermentation, distillation, aging, blending, and bottling.
- Sprouting and Grinding
Cultivate and germinate raw materials such as barley and other grains, and quickly dry them after germination. After drying, the grains are crushed into powder and mixed with boiling water to form a paste. Firstly, soak the wheat or grains that have been removed of impurities in hot water to germinate, and the time required for this process varies depending on the variety of wheat or grain.
- Fermentation
After cooling, the wort is placed in large fermentation tanks with capacities ranging from 1000 to 20000 liters, and specific yeast slices are added. After about two days of storage, the wort is converted into a low alcohol liquid similar to beer and carbon dioxide.
- Distillation
The low alcohol content or fermented mash formed from fermented wheat or grains must undergo distillation steps to form whiskey. At this time, the alcohol concentration of whiskey is about 60% to 70%, which is called “new whiskey”.
- Old year
After distillation, the original liquor is colorless and has a spicy and pungent taste. It must undergo a process of aging to allow “time” to change its original flavor. Through the brewing process in oak barrels, not only does it give whiskey a bright amber color, but it also absorbs the natural aroma of various plants, making it mellow and delicious, creating the elegant, soft, and charming flavor unique to whiskey.
- Allocation
In order to maintain quality or make the whisky taste more complex or smooth, the distillery’s bartender will blend the whisky, even single malt whisky will undergo blending.
- Bottling
The final step is to bottle the whiskey, and the bottling process is not simple. The first step is to perform a final filtration to remove impurities; If it is a regular 40% whisky, it needs to be diluted with water to control its alcohol concentration, followed by bottling, labeling, and other final procedures.
Distillation tower: Extract alcohol. Used for distillation of molasses, cassava, etc
Whiskey distillation equipment with wide and long necks can produce more reflux than narrow necked stills. In addition to lower internal temperatures, the wide necks provide more surface area for condensation of vapor. When steam enters the long neck of the distiller, the copper inner wall has good thermal conductivity and can continuously absorb the heat energy of the steam, causing the steam to cool and condense. However, as the distillation process continues, the temperature of the copper wall gradually increases, and the situation of backflow will decrease
The temperature difference from the bottom to the top of a short necked distiller does not change much, so there is less reflux phenomenon. A gentle heating method can gradually release steam, maintain a relatively low temperature at the neck, and create more reflux, increasing the proportion of light flavor compounds in the liquor. Rapid heating will increase the concentration of steam, and the neck temperature will instantly rise, making it difficult for heavy flavor compounds to condense and deposit, making it easier to distill raw liquor with a rough grain flavor.
Different flavor compounds have different boiling points, and lighter flavor compounds, such as esters with fruit flavor, are not suitable for tower distillation due to their simple molecular structure and easy evaporation at low temperatures.
Compounds with rich flavors such as grain based flavors (whiskey, etc.) have heavier molecular weights and require high temperatures to evaporate, making them suitable for tower distillation. As it climbs, the vapor will undergo a series of different temperature changes, which have a significant impact on whiskey.
Product specifications: 100L, 600L, 1000L, 2000L
Product Material: Purple Copper+304.