An Improved Mode of and Apparatus for Distilling and Maturing Alcohols.
Year: 1887

page_text: An Improved Mode of and Apparatus for Distilling and Maturing
Alcohols.
I Joseph WallaCE of Oxford Mansion, Oxford Circus in the County of Middlesex,
Gentleman, do hereby declare the nature of this invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by the
following statement:-
The objects of this invention are to effectually remove from alcohol the fusel oil,
acetic acid, or other impurities which are usually distilled over with the spirit. Also
to retain, to the utmost possible extent, the natural aromatic flavour (the aenauthic
ether) which is peculiar to the spirit, and upon which much of its commercial value
depends; also to produce a spirit possessing all the characteristics of extreme "ageing"
or maturing; and lastly, to secure a maximum product of about ten per cent more
alcohol from any given "wash" than the recognized excise average of the stills
heretofore used.
These objects I sought to attain by means of the apparatus described and shown in
the specification of Letters Patent granted to me and dated the 28th April 1873
No. 1539; but from subsequent experiences, I found the apparatus and the processes
therein described did not come up to my expectations, and my present invention
consists in certain modifications in the form and arrangement of that apparatus, and
of additions thereto, whereby I am enabled to attain the desired results by one
continuous process or operation, and with a considerable economy of fuel.
In the accompanying drawing, I have shown the whole of my system of apparatus,
the principal parts being wholly or partly in section, in order more clearly to show the
arrangement of those parts.

page_text: A is a wash cistern or intermediate charger, which is provided with a ball cock, so
that a constant head of wash will be maintained, and the pressure of the flow from the
main wash vessel will be also constant. This cistern is connected by a pipe A¹ with
the still B, the said pipe passing in serpentine form through a vessel C, which I term
the "wash heater," and which receives, through the pipe C, the hot spent wash from the
still B, the said vessel being provided with an overflow pipe. Dis a refrigerator,
in which the alcoholic vapour coming over from the still is condensed, and from which
it runs as finished matured spirit. E is a cold water cistern for replenishing the
refrigerator as required.
The several parts just mentioned, and their relative positions, are practically the
same as described in the specification of my former patent.
A cock A², preferably provided with a dial and pointer, by means of which the
position of the cock may be adjusted, is employed to regulate the flow of wash to the
still, in accordance with the speed at which the wash becomes spent.
The still column has a boiler at the lower part, and above this a. series of what I
term rectifying trays. The boiler consists of a convolute vertical partition a, in the
passage of which is arranged a steam coil for heating the wash, and above this partition
is arranged a series (three are shown in the drawing) of annular trays b, into the upper
one of which the fresh wash runs. These trays are connected with one another, and
with the lowest boiler a, by overflow or drop pipes b¹.
b
of
Above the central opening of each annular tray is arranged a cap or baffle
any convenient construction, the edges of which dip into the liquid in the trays b.
The object of these baffles is to prevent the upward rush of steam and hot vapours
given off from the boiling wash, and which would cause pressure in the still, and tend
to carry over a large proportion of the fusel oil and other impurities. The baffles cause
the hot vapours also to pass through the wash in the trays (which is thereby caused
to boil), and they further serve to some extent as condensing surfaces on which some
of the heavier and deleterious constituents are condensed and run back to the wash.
The wash is robbed of the greater portion of its alcohol in the top tray b, the wash
getting weaker as it descends, until it reaches the lowest boiler a, where it is practi-
cally only boiling water. It is necessary to maintain a certain quantity of water in
this part of the boiler, to produce the steam or hot vapours for causing the wash in
the trays to boil. d d are the rectifying trays, which are so arranged as to cause the
ascending vapours to take a zigzag course, and each tray is connected with the one
below it by an overflow or drop pipe d'. The drop pipe of the lowest tray connects it
with an annular gutter 62 placed above the uppermost tray 6 of the boiler, and this
gutter is connected in like manner with a second gutter & below the same tray b,
a similar gutter being placed between each pair of trays b, and connected with the one
above it by similar means. The lowermost gutter, which is underneath the lowest
tray b, is provided with a draw-off pipe d², which I term the fusel pipe.
The trays d d are filled with cold water at the commencement of the working, and
the undersides thereof form condensing surfaces, which arrest the heavier and dele-
terious constituents, and more particularly the fusel oil and acetic acid, which drop
down into the tray below, the water in which becomes charged with fusel and acid,
and ultimately runs off by the fusel pipe d before mentioned.
The water in these trays also takes up a proportion of the alcohol from the rising
vapours, the top trays containing a very high percentage. This alcoholic liquor
gradually descends, and as it nears the boiler, the increase of heat causes the alcohol
to evaporate, and rise through the column. The condensing and evaporating operations
are carried on over and over again, only the lighter and purer particles passing over to
the refrigerator each time.
The top tray of the still column I make annular, and over the central opening I
place a baffle plate d³, by which means the ascending vapours are deflected onto the
sides of the capital of the colum, which being surrounded with cool water, acts as a
condensing surface, and the condensed vapours run down into the top tray. This tray
I connect by a pipe d*, formed with a syphon bend, with a rectifying tray some distance

page_text: down the column. The finer vapours, which condense only at a low temperature,
then pass over to the refrigerator, but before entering the coil, I cause them to
pass through a condensing box D', in which the last vestiges of fusel and other
impurities are removed. The vapour then passes to the coil, where it is finally
converted into pure spirit having the mature flavor known as "aged." The
condensing box contains a number of plates e e, with which the vapours come in
contact, and the fusel and other impurities (if any) run off the plates, and through
openings in the bottom of the box, into a pipe e', by which they are conveyed back to
the still, a syphon bend being provided in the tube to prevent the passage that way of
any of the vapour from the still column.
f is a regulating cock provided with a dial and pointer by which the supply of water
to the refrigerator may be adjusted, according to the speed at which it is desired to
condense the vapour, or the degree of "ageing" it is required to give.
The water passes from the refrigerator in a more or less heated condition, to the
capital of the still, where it becomes raised to a temperature of about 160° Fah., and
then passes to the steam generator.
By means of the present apparatus, I am enabled to work the still at a low pressure,
and consequently I avoid forcing over the fusel oil and other impurities, as is the case
under the high pressure system of my former apparatus, and other apparatus of the
the kind, such as Coffey and French stills.
The vapours ascend in a leisurely manner, and have plenty of time to deposit their
impurities in the rectifying trays, and the impurities are not mechanically forced
upwards again by the pressure of the steam; thus the lighter alcoholic and flavouring
vapours are allowed to evaporate gently.
obtain also a better yield, as all the liquid portions, before finally leaving the still,
return to the boiler, and there become denuded of the last particles of alcohol
that they may contain.
What are known as "feints" and "low wines" are not obtained by this system, as
the first drop of "foreshot" which comes over at the commencement of the "distilling
period," is equal to the finest matured spirit, without the oak taint in the spirit so
objectionable to connoisseurs in the flavor of the ordinary highly matured brands.
To meet the requirement of a special trade flavor for "blending purposes,"
consequent upon a special manner of "Pot still working," as when "low wines". are
blended with "feints," in order to produce finished spirit at the third "Pot still"
distillation, I connect the head of the column with a "strong low wines" compart-
ment by means of a pipe 9 provided with a tap or cock, so as to blend a little "low
wines" roughness of flavor with that of the matured finished spirit.
g
By adding a suitable steam gauge to the apparatus, as a check against the boiler-
man, and also a "reducing valve," which keeps the heating steam at a uniform pressure,
irrespective of any excess of pressure of the steam in the boiler, the apparatus will
be rendered practically automatic in its working.
It will be evident that the heating may be effected by live steam, or, if desired, a
fire may be used under the boiler, and that the number of annular trays b of the boiler,
and also of the rectifying trays, may be increased or diminished as required.
Having now particularly described and ascertained the nature of said invention
and in what manner the same is to be performed, I declare that what I claim is :-
66
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1st. The mode of distilling alcohol at one continuous operation substantially as
herein described, whereby a mature or aged" spirit is produced, the. bringing over
of fusel and other impurities is avoided, and an increased yield is obtained, as set
forth.
2nd. The arrangement of the still column B substantially as shown and described.
3rd. In the still column of distilling apparatus, the combination with a boiler
arranged to work at a low pressure, of a series of rectifying trays and annular
gutters, as and for the purpose set forth.

page_text: 4th. The arrangement of refrigerating or condensing apparatus D substantially as
shown and described.
5th. In a refrigerator or condenser for distilling apparatus, the combination with
a condensing coil, of a condensing box or chamber D₁, provided with a suitable
draw-off pipe, all substantially as shown and described.
6th. In distilling apparatus, the combination with a still column containing a
low pressure boiler, and a series of rectifying trays, of a refrigerator or condenser
provided with a condensing box or chamber, as D¹, substantially as and for the
purpose set forth.