DE33496C - Innovation in stills for the production of spice spirits for French liqueurs - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

CLASS 6: Beer, brandy, wine, vinegar and yeast.

Patented in the German Empire on December 6, 1884.

The present invention relates to the arrangement of a plurality of plates and screens in the hat of the stills used for drawing off spice spirits for rectification of the in the rising vapors contained in perfumes. By using these plates and sieves one wins at the same time, but separately on the one hand a very delicious and tender on the other hand, a minor by-product with the bad-tasting plant substances pregnant distillate.

The attached drawing shows an apparatus with these innovations.

In the hat A of the apparatus there is first a sieve α, above this a plate b with an upwardly extending tube c, which is covered with a cap d. Above the plate b a second funnel-shaped plate ' f is arranged, which is equipped with an upwardly extending tube g provided with a cap h and a central, downwardly extending tube i . The tube i goes through b and a until just above the bottom of a bottle i \ which is screwed onto i and which is provided with holes z ² . A sieve k is also arranged above the plate f.

The diluted wine spirit in the still, in which the in one Immerse the herbs, roots and the like to be extracted in the sieve basket, is through the The heating coil located in the bladder or, in an emergency, brought to the boil by a hearth fire.

The vapors pass through the sieve α, hit the plates b, pass through c and below d into the space between b and f, then through g and below h through the sieve k, pass pipe Z and get into the cooler, where it condenses will.

The vapors condense a little on the sieve α and also on the plate α, so that the bad constituents keep falling back into the bubble.

The precipitate that forms between b and f , which also contains bad-tasting components, is drained off through the tap m after the operation has ended and after it has cooled down.

The sieve k also causes precipitation. The same fliefst through the tube into the bottle i i \ woselbst it is collected.

The heat prevailing in the hat allows the noble ingredients to steam. Obviously, this little column hat can neutralize fuzzy sprites not suffice. Just as little can he make the finer aromatic ones from the spice spirit To separate constituents, but it is completely sufficient (like its practical application in my laboratory) to hold back the bad-tasting phytochemicals. As a result, in the distillate it supplies one of all the bad-tasting components free spice spirit and only a tiny amount of follow-up, while the foul-tasting product through the Hahn m is withdrawn.

Furthermore, the column hat causes the apparatus to function so perfectly, that it always gives an equal yield of the different qualities. Brings

for certain purposes a water bath between the bladder and hat is on and in the usual way if the bladder fills two-thirds of the space with water, it shows towards the end of the Operation between the bladder and the water bath with infallible certainty, that the good product is overdistilled and now there is only follow-up, hence the Template is to be changed. :

Claims (1)

Patent Claims: i. A column A, in which plates and sieves are arranged in such a way that the bad constituents remaining in the same after the distillation has ended collect on a single plate b , from where they can then be drained off without altering the inner parts of the column. A column A, provided with a container i ¹ , in which the vapors condensing after passing the sieves and plates, but before entering the transition pipe, fall directly and from which, as soon as they evaporate again, they fall directly over all the sieves and plates flow upwards. For this purpose ι sheet of drawings.