- To let fall or send down in drops.
- To obtain by distillation; to extract by distillation, as spirits, essential oil, to distill brandy from wine; to distill alcoholic spirits from grain; to distill essential oils from flowers, to distill fresh water from sea water.
- To subject to distillation i.e. to distill molasses in making rum; to distill barley, rye, corn and so on.
The Distillation Process
Distillation in it's most basic form is a process used to separate a composite mixture into base elements. It involves a metamorphosis or change of state, namely liquid to gas and then subsequent a to return of gas back to liquid.
The basic distillation apparatus (still) has three parts:
Distillation in it's most basic form is a process used to separate a composite mixture into base elements. It involves a metamorphosis or change of state, namely liquid to gas and then subsequent a to return of gas back to liquid.
The basic distillation apparatus (still) has three parts:
- A flask with an outlet tube
- A condenser
- A vessel
Distillation A Simple Explanation
Distillation has been and is used to separate alcohol from various fruits, grains, wines and beers. Once the raw material (fruits, grains, etc) has fermented it is heated. Since different base elements in the material, such as water, alcohol, and fuel oils have varying boiling points, the elements separate. The distilled material is then collected in a vessel - with care that the heads and tails (undesirable elements) are excluded from the drinkable alcohol.
The Stills Used in the Rakia Making Process
The Alembic Pot is the oldest and most recognizable still designs. The flask or kettle which a bulb shaped and usually made from copper. this is where the alcohol escapes from one the 'wine' mixture is heated. The gas rises and passes through a narrow pipe through to a serpentine styled coil. Waiting at the other end is a cold-water bath which condenses the gases in the coils, magically converting this back to liquid form.
There is a new modern equivalent called the reflux or column still more technically advanced than the pot system used extensive in Bulgaria. It is naturally more efficient, needing only a single distillation.
Much rakia made from the other system is used again the following year as the alcohol content it is too weak. There is much more control with the end result and takes the 'chances' and 'luck' and some would that it takes the tradition out of rakia making. The reflux however is not only more efficient, but also reduces potential harmful cyanides and other poisons that can harm drinkers if too much of them are present.
So, we all know the end result but the lead up to this is quite scientific. The tradition and rule of the thumb distillation will remain for many years to come in rural Bulgaria. But as the technical know how rolls on the quality of rakia can only be improved over the years.
http://bulgarianslivatree.com
http://365bulgarianadvetures.com
http://site4truelove.com
http://doshforu.com
Distillation has been and is used to separate alcohol from various fruits, grains, wines and beers. Once the raw material (fruits, grains, etc) has fermented it is heated. Since different base elements in the material, such as water, alcohol, and fuel oils have varying boiling points, the elements separate. The distilled material is then collected in a vessel - with care that the heads and tails (undesirable elements) are excluded from the drinkable alcohol.The Stills Used in the Rakia Making Process
The Alembic Pot is the oldest and most recognizable still designs. The flask or kettle which a bulb shaped and usually made from copper. this is where the alcohol escapes from one the 'wine' mixture is heated. The gas rises and passes through a narrow pipe through to a serpentine styled coil. Waiting at the other end is a cold-water bath which condenses the gases in the coils, magically converting this back to liquid form.
There is a new modern equivalent called the reflux or column still more technically advanced than the pot system used extensive in Bulgaria. It is naturally more efficient, needing only a single distillation.Much rakia made from the other system is used again the following year as the alcohol content it is too weak. There is much more control with the end result and takes the 'chances' and 'luck' and some would that it takes the tradition out of rakia making. The reflux however is not only more efficient, but also reduces potential harmful cyanides and other poisons that can harm drinkers if too much of them are present.
So, we all know the end result but the lead up to this is quite scientific. The tradition and rule of the thumb distillation will remain for many years to come in rural Bulgaria. But as the technical know how rolls on the quality of rakia can only be improved over the years.
http://bulgarianslivatree.com
http://365bulgarianadvetures.com
http://site4truelove.com
http://doshforu.com
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