Alcohol distillation is an industry standard method of liquid separation used in industries like fuel and spirits production that concentrates liquids to higher proof beverages than their fermented versions. The process entails heating fermented liquid past its boiling point to turn it into vapor before cooling it and collecting in separate containers for subsequent collection – leaving behind a higher proof and more concentrated version with significantly reduced water content than its fermented predecessor.
Fermentation is a fermentation process that converts sugar molecules to ethanol through yeast, creating lower ABV beverages like beer, wine or cider. Home fermentation requires minimal equipment and temperatures than commercial methods of fermenting products.
Distillation differs from fermentation in that it requires more energy, as well as needing to balance out vapor to liquid ratio once distillation has completed – this balancing act, known as an “azeotrope,” becomes more pronounced with increasing alcohol concentrations in the final product and needs more heat for boiling vapor and producing desired result.
Distillation columns operating under vacuum conditions can help overcome azeotrope effects by lowering atmospheric pressure below one tenth. When this pressure drop takes place, the azeotrope disappears, and 100 percent alcohol can be achieved without any need to blend with water. Continuous distillation typically requires good monitoring equipment that monitors and regulates its progress:
