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Distillation of Alcohol and De-Naturing

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Distillation of Alcohol and De-Naturing The Distillation Group, Inc. Technology in Distillation Distillation of Alcohol And De-Naturing By F. B. Wright 2nd Edition, Published 1907 This converted document: Copyright Andrew W. Sloley 2001. All rights reserved. Copies of this work may be downloaded and installed on electronic data storage systems and in paper format provided: The document is kept complete and is not edited or modified in any way (including by removal of this notice or by deletion or modification of the copyright notice.) PO Box 10105 979-764-3975 College Station, TX 77845 979-764-1449 Fax USA [email protected] www.distillationgroup.com The Distillation Group, Inc. Technology in Distillation Conversion Notes To the greatest extent possible, the original layout of the work has been preserved within the constraints of reasonable conversion to modern electronic format. Exceptions to this (along with some other notes) include: 1. The original text used full width formatting across the page with hyphenation. The converted version uses right justified text and line break hyphenation has been removed. 2. Hyphenation with compound words has been kept. 3. Hyphenation breaks between pages have been kept. 4. Small capitals were originally used in subtitles, figure legends and in some other places. The small capitals have been replaced with regular capitals of the appropriate font size. 5. Spelling and grammar has changed since 1907. Original spelling and grammar was kept. 6. Most mistakes in the original text in spelling, grammar, and punctuation have been kept. 7. Figures that were originally on fold-out plates have been reduced to fit on one page. This includes Figures 5, 32, 38, 56, and 59. As required, they were rotated 90 degrees to fit on the page. 8. Figure legends were rotated 90 degrees as required to simplify formatting of the electronic document. 9. The technical content has not been updated for engineering and scientific knowledge gained since publication. PO Box 10105 979-764-3975 College Station, TX 77845 979-764-1449 Fax USA [email protected] www.distillationgroup.com A PRACTICAL HANDBOOK ON THE DISTILLATION OF ALCOHOL FROM FARM PRODUCTS INCLUDING The Processes of Malting; Mashing and Mascerating; Fermenting and Distilling Alcohol from Grain, Beets, Potatoes, Molasses, etc., with Chapters on Alcoholometry and the DE-NATURING OF ALCOHOL FOR USE IN Farm Engines, Automobiles, Launch Motors, and in Heating and Lighting; with a Synopsis of the New Free Alcohol Law and its Amendment and the Government Regulations. BY F. B. WRIGHT. SECOND EDITION, REVISED AND GREATLY ENLARGED Copyright, 1906, By SPON & CHAMBERLAIN. Copyright, 1907, By SPON & CHAMBERLAIN. CAMELOT PRESS, 226 William Street. New York, U. S· A. PREFACE TO SECOND EDITION. Since the passage of the “Free Alcohol Act” there has been a constantly increasing demand for information as to the manufacture of industrial alcohol. This, with the favorable reception accorded to the first edition of this book has lead the publishers to bring out a second edition. The entire volume has been carefully revised and not only has the original text been amplified but new chapters have been added explaining the most modem and approved methods and appliances both as used in Europe and in this country. Another valuable feature of the present volume is the collection of U. S. de-naturing formulas covering the special denaturants necessitated by the various arts and by the Government requirements. The chapters on modern distilling apparatus, rectifiers and modern plants have been very carefully prepared in order to give the reader a clear idea of the various types of apparatus in use to-day and of their general place in a distillery system. The value of the book has been further increased by numerous additional illustrations. It would be impossible in the compass of one small volume to describe all the practical details of alcohol manufacture particularly as these iii iv PREFACE TO THE SECOND EDITION details vary with every distillery, but it has been the aim of the author to give sufficient information to enable every reader to understand the theory and general practice of the art, leading him from the simple methods and apparatus used until the last ten years to the more complicated stills and processes which have been lately devised. Inasmuch as the manufacture of industrial alcohol has been most highly perfected in France and Germany, use has been made of the best European authorities and in particular the author begs to acknowledge his indebtedness to Sa Majeste L’Alcohol by L. Beaudry de Saunier. The publishers’ and author’s acknowledgements are also due to the Vulcan Copper Works Company of Cincinnati, Ohio, and to the Geo. L. Squier Manufacturing Company, Buffalo, New York, for their kindness in allowing illustrations to be given of modem American distilling apparatus. F. B. WRIGHT. PREFACE. To the majority of persons Alcohol connotes liquor. That it is used to some extent in the arts, that it is a fuel, is also common knowledge, but Alcohol as a source of power, as a substitute for gasoline, petroleum, and kindred hydrocarbons was hardly known to the generality of Americans until the passage of the “De- naturing Act” by the last Congress. Then Alcohol leaped at once into fame, not merely as the humble servant of the pocket lamp, nor as the Demon Rum, but as a substitute for all the various forms of cheap hydrocarbon fuels, and as a new farm product, a new means for turning the farmer's grain, fruit, potatoes, etc., into that greatest of all Powers, Money. That Alcohol was capable of this work was no new discovery accomplished by the fiat of Congress, but the Act of June 7, 1906, freed de-natured Alcohol from the disability it had previously labored under, —namely, the high internal revenue tax, and so cheapened its cost that it could be economically used for purposes in the arts and manufactures which the former tax forbade. This Act then opens the door of a new market to the farmer and the manufacturer, and it is in v vi PREFACE answer to the increased desire for information as to the source of Alcohol and its preparation that this book has been written. The processes described are thoroughly reliable and are such as have the approval of experience. As was stated above, Alcohol is not a natural product, but is formed by the decomposition of sugar or glucose through fermentation. This leaves Alcohol mixed with water, and these in turn are separated by distillation. The literature treating of the distillation of Alcohol from farm products is very scant. But due credit is here given to the following foreign works which have been referred to: Spon’s Encyclopaedia of the Industrial Arts, which also contains an article on Wood Alcohol, Mr. Bayley’s excellent Pocketbook for Chemists, and Mr. Noel Deerr's fine work on Sugar and Sugar Cane. NEW YORK. CONTENTS. CHAPTER I. ALCOHOL, ITS VARIOUS PORMS AND SOURCES. Its chemical structure. How produced. Boiling points. Alcohol and water. Alcohol, where found. Produced from decomposition of vegetables. Sources. Principal alcohols 1 CHAPTER II. THE PREPARATION OF MASHES, AND FERMENTATION. A synopsis of steps. Mashing starchy materials. Gelatinizing apparatus and processes. Saccharifing. Cooling the mash. Fermentation. Yeast. and its preparation. Varieties of fermentation: —Alcoholic, acetous, lactic and viscous. Fermenting periods. Fermenting apparatus and rooms. Strengthening alcoholic liquors 8 CHAPTER III. DISTILLING APPARATUS. The simple still. Adams still. Concentrating stills. Compound distillation. Dorn’s still. Continuous distillation. The Cellier-Blumenthal still. Coffey's still. Current stills. Regulating distillery fire 33 vii viii CONTENTS CHAPTER IV. MODERN DISTILLING APPARATUS The principles of modem compound stills. Vapor traps and their construction. Steam regulation. Feed regulation. American apparatus. The Guillaume inclined column still 66 CHAPTER V. RECTIFICATION. General principles of “fractionation.” Old form of rectifying still. Simple fractionating apparatus. “Vulcan” rectifier. Barbet’s twin column rectifier. Guillaume’s “Agricultural” rectifying apparatus. Rectifying by filtration. 82 CHAPTER VI. MALTING. The best barley to use. Washing. Steeping. Germinating. The “wet couch.” The “floors.” “Long malt.” Drying. Grinding and crushing. 103 CHAPTER VII. ALCOHOL FROM POTATOES. Washing. Gelatinizing and saccharifying. Low pressure steaming and apparatus therefor. Crushing the potatoes. High pressure steaming and apparatus. The vacuum cooker. The Henze steamer. Isolation of starch without steam. English methods. Saccharifying the starch. 110 CONTENTS. ix CHAPTER VIII. ALCOHOL FROM GRAIN, CORN, WHEAT, RICE, ANII OTHER CEREALS. Relative yields of various cereals. Choice of grain. Proportions of starch, etc., in various grains. Grinding. Steeping. Preparatory mashing. Saccharifying. Treatment of grain under high pressure. Softening grain by acid 126 CHAPTER IX. ALCOHOL FROM BEETS. Beet cultivation. Composition. Soil and manures. Sowing. Harvesting. Storing. Production of alcohol from beets. Cleaning and rasping. Extraction by pressure. Extraction by maceration and diffusion. The diffusion battery. Fermentation. Direct distillation of roots 140 CHAPTER X. ALCOHOL FROM MOLASSES AND SUGAR CANE. The necessary qualities in molasses. Beet sugar. Molasses mixing and diluting. Neutralizing the wash. Pitching temperature. Distilling. Fermenting raw sugar. Cane sugar molasses. “Dunder.” Clarifying. Fermenting. Various processes 163 CHAPTER XI.
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