An electric motor-operated food processor has a base unit having an electric motor and a preparation vessel that can be arranged on the base unit. A heater and agitator are allocated to the preparation vessel. The food processor can have a distillation apparatus that can be connected with the preparation vessel. The distillation apparatus has a steam receptacle, a condenser and a liquid dispenser. The preparation vessel and steam receptacle are connected in terms of flow when the preparation vessel and distillation apparatus are in a connected state.

A distillation system/method for distilling finished beer and beer residues into spirits or non-alcoholic concentrates employs distillation under low temperature(s) via vacuum pressure to beneficially prevent degradation of the base product to further beneficially capture volatile compounds that are distinctly of beer (or indicative of other base compounds) aroma and flavor in the final distilled product. The system also distills and separates valuable volatile components, such as hop oils, from beer waste without degradation or contamination of the flavors, thus allowing for their use, reclamation and repurposing. The system/process maintains the quality of beer through the entire distillation process, thus creating spirits and concentrates of higher quality that contain the distinct character of the beers (or other base compound) from which they originate.

A system including a distillation pot device; a dividing implement disposed on a proximate middle portion of the distillation pot device; a first chamber section disposed on a first side of the dividing implement, the first chamber section is configured to produce at least a first flavored drink or liquor; a first cap implement that is into engagement with a proximate top part of the first chamber section, said first cap implement is configured to capture rising steam from the first chamber section; a second chamber section disposed on a second side of said dividing implement that is configured to produce at least a second flavored drink or liquor; and a second cap implement, the second cap implement being into engagement with a proximate top part of said second chamber section, the second cap implement is configured to capture rising steam from the second chamber section.

An electrically heated still is provided. The still includes a still pot that is filled with fermented mash to be distilled. The still pot is heated by a heating element assembly that wraps around the outer surface of the side wall of the still pot (e.g., around the circumference of the mid-section of the still pot). The heating element assembly contains one or more heating elements. The heating elements include flexible conductive elements (e.g., rope heaters) that conform to the shape of the still pot to efficiently transfer heat thereto.

A pot distillation system, in particular for whiskey, includes a distillation bubble with a base equipped to heat an alcoholic liquid, and a top removing alcohol vapors. The alcoholic liquid in the base is heated by a heating unit having a heat exchanger which is in thermal contact with the alcoholic liquid and heated by water vapor. A condenser having a cooling water circuit recirculating cooling water across the condenser condenses the alcohol vapor supplied from the top. The cooling water circuit includes a separator which removes water vapor from the cooling water circuit. The water vapor removed by the separator is pre-compressed in a mechanical compressor and supplied to an intake port of a steam jet pump which is driven by water vapor from a water vapor source and which further compresses the pre-compressed water vapor, and the steam jet pump supplying the further compressed water vapor to the heat exchanger for heating same.

A method of batch distilling including providing a first substrate that upon distillation releases vapour having deleterious sulfur compounds, providing an inert still, adding the first substrate to the still, installing at least one first reactive article in the still and subsequently performing a first distillation run on the first substrate, such that the installed at least one first reactive article has a first exposed area that is exposed to the distillate, and collecting a first desired fraction from the first run. The distillation during the collection of the first desired fraction is performed at a rate of less than 5 L/(hr*m2) of collected first fraction per first exposed area. Compatible still and kit are also provided.

A device for reducing the alcohol content of wines and other alcoholic beverages, comprising a distillation column (71) of the liquid to be treated, a first sensor (31) for measuring the temperature of the liquid, a heating resistance (41) for heating the liquid, a second sensor (55) for measuring the temperature of the vapors in the column (71) and an outlet pipe (60) of the vapors, which is connected to a condenser (18) and then reaches a collection container (24), inside of which the vacuum is provided by means of a setting solenoid valve (20) and a vacuum pump (21), which are connected to a pressure sensor (19); an electronic control circuit (16) detects the measurements made by the temperature sensors (31, 55) and by the pressure sensor (19) and adjusts the power of the heating resistance (41) and the opening of the setting solenoid valve (20).

An electric motor-operated food processor has a base unit having an electric motor and a preparation vessel that can be arranged on the base unit. A heater and agitator are allocated to the preparation vessel. The food processor can have a distillation apparatus that can be connected with the preparation vessel. The distillation apparatus has a steam receptacle, a condenser and a liquid dispenser. The preparation vessel and steam receptacle are connected in terms of flow when the preparation vessel and distillation apparatus are in a connected state.

A method of batch distilling including providing a first substrate that upon distillation releases vapour having deleterious sulfur compounds, providing an inert still, adding the first substrate to the still, installing at least one first reactive article in the still and subsequently performing a first distillation run on the first substrate, such that the installed at least one first reactive article has a first exposed area that is exposed to the distillate, and collecting a first desired fraction from the first run. The distillation during the collection of the first desired fraction is performed at a rate of less than 5 L/(hr*m2) of collected first fraction per first exposed area. Compatible still and kit are also provided.

A device for reducing the alcohol content of wines and other alcoholic beverages, comprising a distillation column (71) of the liquid to be treated, a first sensor (31) for measuring the temperature of the liquid, a heating resistance (41) for heating the liquid, a second sensor (55) for measuring the temperature of the vapors in the column (71) and an outlet pipe (60) of the vapors, which is connected to a condenser (18) and then reaches a collection container (24), inside of which the vacuum is provided by means of a setting solenoid valve (20) and a vacuum pump (21), which are connected to a pressure sensor (19); an electronic control circuit (16) detects the measurements made by the temperature sensors (31, 55) and by the pressure sensor (19) and adjusts the power of the heating resistance (41) and the opening of the setting solenoid valve (20).