Cleaning of copper stills
The cleanliness of the brandy distillation vessel is the key to ensuring the quality of the product. If the liquor contacts the patina, it will produce blue-green precipitation, which will bring bad flavor to the product. It is worth mentioning that the tower distiller should pay special attention to the cleaning of the residues in the dead corners of the partitions in the tower. The residues will affect the role of copper in fixing volatile fatty acids and sulfides, which will bring harassment and "burnt meat oil". The smell directly affects the aroma of distilled wine.
The general cleaning method of the copper pot still from the factory:
The new distiller must be treated as follows before use to remove the greasy and impurities left by the processing of the equipment.
Cleaning of the still body:
Soak it in 1% alkaline water for 4 hours, scrub it clean, and boil it twice with clean water for 1 hour each time.
Cooler Coil Cleaning:
Close the wine outlet, fill it with 1% alkaline water, soak it for 4 hours, then rinse it with clean water, and then rinse it twice with water vapor in the absence of water in the cooler, each time for 1 hour.
In daily use, the general cleaning method of distiller:
When the distiller is out of use for a period of time, or continuously steaming wine for half a month, or changing from primary distillation to secondary distillation and ending distillation, all parts should be thoroughly cleaned to ensure the purity of the wine.
1. Alkaline washing + water washing
After the boiler is unloaded, a 3%~5% alkaline aqueous solution is prepared in the transfer tank. The CIP cleaning system of the equipment can be used to soak the inner wall of the equipment (2-4 hours) and pump circulating spray (1 hour) to discharge the lye.
After taking protective measures, enter the kettle, and wipe the pot body and pot cap with a cleaning cloth, brush or grape skin residue (avoid using steel balls and other cleaning tools that are easy to scratch the surface of the kettle body), wipe out the copper color, and then Rinse with water, so that the copper can better contact with the wine, remove the reaction of the bad flavor substances in the wine, and improve the quality of the wine.
2. Pickling + water washing
After emptying, 3%~8% citric acid aqueous solution is prepared in the transfer tank. The CIP cleaning system of the equipment can be used to pump and circulate spray (1 hour) to the inner wall of the equipment to discharge the acid solution.
Rinse with water until the spout is clean and colorless.
In the case of no water in the cooler, boil water. The pot cap, gooseneck and coil were flushed with steam for 1 hour.
After the cleaned equipment discharges clean water, the distillation operation can be carried out.
ps:
In daily life, how to clean small copper utensils?
Add an appropriate amount of baking soda to the water and stir to make solution 1. In addition, add an appropriate amount of vinegar to the clear water, add a small amount of salt and stir evenly to form solution 2. Soak the copperware to be cleaned in solution 2 for 5-10 minutes, remove the residue on the surface with mesh, then immerse it in solution 1 to neutralize the acid on its surface, and wipe it.
