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DISTlLLATlON.
1915399920
45
527
nae/2271'
4%
STATES AE TQFFIQE
ADOLPH WOOLNER, JR., 0F PEORIA, ILLINOIS.
DISTILLATION.
' Speci?cation of Letters Patent.
1,153,992.
Original application ?led November 3, 1910, Serial No. 590,571. Divided and this application ?leu J'uneiw;
1914.
which the following is a speci?cation, this new apparatus and method the heating of
being a division of my co-pending applica the slop is done indirectly and a more con
tion Serial No. 590,571, patented July 28, centrated slop is produced than in those
stills in which the heating is done by direct
'10 1914, No. 1,104,948.
This invention relates to the art of dis steam. The distillation of the beer, fer
tilling, its leading and principal objects be! mentedmash or wort, without the intro
ing the distillation of spirits in such a man
65
is nomically obtained and the residue or slop stills provided with a system of steam-heat
70
of distillation is concentrated to a higher ing pipes for the purpose of boiling the beer
degree than has heretofore been customary ' with the indirect steam, and also providing
for mechanical agitation. It has been
In order to obtain a full and complete found, however, that when this indirect
understanding of the various advantages method or apparatus is used the heating 75
and bene?ts of this invention and its place surface becomes coatederather quickly with e
in the industry of distillation it is necessary a thick crust of organic matter, which ad
to brie?y review the development of this heres to the heating surface and prevents
art. Formerly the distillation of alcoholic the economical transmission of heat there
or usual,
20
80.
stills an apparatus in which the fermented of indirect heating ineffective and unsatis
wort or mash,the so-called beer, was heat
On ac
boiling of the beerby such apparatus and Slop in a thin ?lm over the heated surface,
process highly ?avored .spirits were pro
duced containing compounds agreeable both pump. Such a clean heating surface by the
to taste and smell, and'bringing, about the forced circulation of the slop as obtained by
distillation of higher alcohols and fatty this invention is not only important because
35
40
acids essential or necessary to the produc of the more e?icient heat transmission, but
tion of ?ne ?avor. Obviously this method it also avoids the detrimental in?uence
of distillation was both uneconomical and which incrustation on the steam heated sur
quite unhandy and was consequently grad face has on the quality of the distillate, be
90
by successive charges placed in the pot stills proved process and novel apparatus, I have
45
and later on the continuous beer still was illustrated in the accompanying drawing an
developed, the same being a more economical embodiment-of the invention capable of, car
construction and method. The earlier still rying out the improved method of distilling.
100
105
ployed .in the continuously operating still 12 to a beer heater 13, the latter in turn be
and obviously both produced a slop diluted ing connected to a reservoir 14, of substan
by the condensed water derived from the tial capacity, by a pipe 15, the lower end of
such reservoir being in communication with
steam.
55
10
1,153,992
plied with a controlling valve 18. The top shown. This reservoir is also equipped with
end of this still 16 is in communication with a thermometer 55, and a standing-glass 56.
The carrying out of my improved proc
the vapor compartment or chamber 19 of the
beer heater 13 by a pipe 20, it being under ess or method by this-form and type of ap
70
stood that this vapor compartment has ex paratus takes place in substantially the fol
tended therethrough a plurality of passages lowing manner: The pump 11 continually
21, through which the fermented wort or feeds the beer or fermented wort or mash,
beer is forced. The lower end of this vapor to the beer heater 13 and through the pas
compartment or chamber 19, is connected by sages 21 thereof to the pipe 15, to the reser .75
a pipe 22with the top portion of the still voir 14, and from the latter through the pipe
the various pipes 37 surrounding and spaced ture approximating the boiling point it is
away from the pipes 33, and closed at one retained for some time'in the reservoir 14,
end and in communication at the other end the dimensions of the reservoir being suchv
85 ~with the chamber 36. A heating coil 38 in as to hold a quantity of beer equivalent to
100
105
the reservoiror receptacle 14, is connected three or four times the hourly capacity of
to this exhaust chamber 36 by a pipe 39, the the still, so that the beer is therein subjected
lower wall of which is disposed above the prolonged heating as has been described
steam pipes 33, 37, and is composed of a above develops the formation of compounds
perforated partition or distributing plate particularly pleasing to the taste and smell,
14:2. The slop free, or substantially free from and brings about the subsequent distillation
45 alcohol, is delivered from the still 16 into a of certain higher alcohols and fatty acids cup or pan 43 from which it over-?ows onto essential to the production of a ?ne ?avor,
and this feature of the process forms the
the perforated or apertured plate 42.
_
The lower portion of the concentrator is principal subject matter of the parent ap- v
connected by a pipe 44 to a pump 45, which plication, of which this is a division.
50 in turn is connected to the distributing , The slop when it reaches the concentrator 115
chamber 41 by another pipe 46. Near one or boiler 29, after passing through the per
end of this concentrator is a discharge pipe forated distributing plate 42, comes in- con~
47 in communication with the lnterior of tact with the steam-heating pipes 37 , pass
55
this slop boiler, such pipe having a. control-h ing over the same in the form vof a thin ?lm,
which is governed by the actuation of a the action of the circulating'pump 45, caus-v
ing a constant-heavy torrential rain of slop
ling valve 48, the opening and closing of the distributing plate in conjunction with
120
125
' rotated "by meansof interme'shing gears 52, an objectionable taste or smell in the distil
sup
333
1,153,992
controlled by the ?oat 49, the movement of vapor developed by said concentration being 65
which is necessarilygoverned by the amount substantially free from qualities which
of slop accumulated iii'ithe bottom of the would tend to injure the ?avor of the mash
concentrator, but under ordinary working and being employed to effect such distllla
conditionsthe discharge of slop would be tion, substantially as described. 2. The method of distilling, which consists
substantially continuous and uniform. The
in
distilling the volatile constituents from 70
chamber 28 is connected through the pipe 57
10
with a pressure gage 58, which shows the saidmash, and concentrating the resulting
pressure prevailing in the column, and a slop by circulating the same for an eXtend-- .
slop tester 59 which shows whether the va , ed period rapidly in a thin ?lm over a heat
por coming from the slop boiler 28 is free ed surface, the vapor resulting from such
of alcohol. This pressure gage and slop concentration being substantially free from 75
tester are of known construction, and do objectionable qualities which would tend to .
not form part of my present invention. It injure the developed ?avor and being em
15 should be understood therefore that in this ployed to effect said distillation, substan
process and in the operation of this appa~ tially as described.
3. The method of distilling, which consists 80
ratus the fermented wort or beer is heated
in
distilling the volatile constituents from
by the action of the hot volatile constituents
of the mash delivered from the still, and the mash, and concentrating the resulting
20 that the beer is subsequently subjected to slop by applying the same in the form of a
an'extended or prolonged heating and agita heavy rain to a heated surface, the vaporre
tion in the reservoir 14, in time passing to sulting from such concentration being sub 85
the still and having its volatile constituents stantially free from objectionable qualities
or alcoholic vapors driven off by the action which would tend to injure the developed
25 of the steam or vapor from the boiling slop ?avor and being employed to effect said dis
in the concentrator, its volatile constituents tillation, substantially as described.
4. The method of distilling, which consists 90
in turn heating another portion of the con
in
distilling the volatile constituents from
tinuously pumped or conveyed beer. The
action of the steam heated concentrator is the mash, and concentrating the resulting
30
35
40
95
'
'
"
of the invention.
stantially as described.
6. The method of distilling, which consists
50
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hot spent slop may, if desired, be used for from such concentration being substantially
the same purpose instead of. the condensed "free from objectionable qualities which
steam and in place of the same any other would tend to injure the developed ?avor
suitable heating medium might be employed. and being employed to effect said distilla- 120
I claim:
>
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WILLIAM BOURKE,
R. G. RYAN.
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