charentais Brandy Still Kamin Beyer Owen Madin John Monroe Project Sponsor Dr Paul Hughes Food Science and Technology What is Brandy Brandy is the distilled product of any fermented fruit juice The most well known type of brandy cognac is traditionally distilled using a simila ID: 525209
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Heating Element Design for Alembic charentais Brandy Still
Kamin Beyer, Owen Madin, John MonroeProject Sponsor: Dr. Paul Hughes, Food Science and Technology
What is Brandy?Brandy is the distilled product of any fermented fruit juice. The most well known type of brandy, cognac, is traditionally distilled using a similar still to the FST department’s. All cognac is heated using wood fire with wine from the Charente region of France. Brandy gets it’s distinct flavors from the wood barrel aging process, which can last anywhere between 2-10+ years. Generally, the longer the aging, the nicer (and pricier) the brandy is.
Final DesignThe final design uses a 50’ long, 3/8” outer diameter copper refrigeration tube bent into a coil approximately 2’ in diameter, and about 1’ tall, providing approximately 3.7 sq ft of heat transfer area. See the flowchart for model of design.
AcknowledgementsThe team would like to thank the following people for their help with this project:Dr. Paul Hughes- For his distillation expertise and sponsorshipJeff Clawson- For help in the Weigand pilot plantJohn Cochran- For advising on steam heatingAndy Brickman- For advising on steam and plumbingGreyson Termini- For machining and fabrication adviceJason Lundy- For steam fitting and plumbing adviceRyan Howe- For pilot plant operation assistanceCameron McDaniel- For pilot plant operation assistanceDr. Philip Harding- For general project feedback and help
Figures 1-3
: Major parts of the still. Wine is put into the boiler and heated, which causes the more volatile species to evaporate and travel towards the preheater, which heats wine to be used in the next run. The vapors then travel to the condenser, which takes enough energy out to give the product liquid at about 20°C.
Figure 1: Boiler
Figure 2: Preheater
Figure 3: Condenser
Figure 4
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Boil Tests done using a 20’ 3/8” O.D copper coil using 15 psig steam in our experimental setup. The thermocouple used was affected by the convective currents in the barrel and was moved during the experiment, this caused a spike in temperature much hotter than the boiling point of water. However boiling was visually confirmed.
Project Opportunity
The OSU Food Science and Technology (FST) Department is starting a distilled spirits program and has purchased an Alembic Charentais still for use in the FST pilot plant. The still was previously heated with wood fire, which is not viable for the pilot plant. An internal forced steam coil will be installed to provide heating.Project GoalsUtilize available 15 psi steamDeliver 15-18 kW of energy to stillsHeat wine to boil in ~3 hours, maintain boil for distillation
Experimental SetupAvailable FST steam kettles were used first to confirm viability of large volume steam heating.To determine the heat transfer potential of our test coils, we modified the CHE 415 PID lab (Gleeson Basement) to simulate the stills boiler.Boiling tests performed with 20’x1/4’ and 20’ x 3/8” coilsWater used in place of wine
Mathematical ModelingTwo phases: heating and boilingHeating is the limiting case, chosen as modelPredicted temperature, T(t), using a transient energy balance Ts =Steam Temperature (controlled by pressure, 122°C @ 15 psigTi=Initial Wine Temperature
Design Sequence
Started with four options: Electric, jacketed steam, steam coil, direct injection. Narrowed down to steam coil, decided on internal after determining bottom mounted would have very low heat transfer.