Re: smashed dreams
- Hi Rob,
--- In email@example.com, Robert Thomas
> Hi all,................3 grown up with kids of their own, 4 in primary
> having got the news that Harry has kids, one of my
> visions has suddenly been smashed.
school (K-8), 1 in yr 11 high school. I've got two grandkids older
than my youngest child. Blame it on a lack of interest in TV. ;-)
> I always pictured Harry as some kind of philosopher.................You got the beard right, and my wife calls my
> type wise man (you know, long white beard, Gandhi type
> clothing, sitting hermit like in a cave somewhere,
> consulted oracle-like by the unwashed masses).
computer room 'the cave'. Ghandi??? Nah, I never got into the
Nehru Collar look (Sargent Pepper for you youngsters).
> Now I am forced to concede he's just a regular..................That buzzer came outta nowhere; I think they
> brainiac like the rest of us. (plus his kids are just
> a bit easily scared!!)
watch too much sci-fi.
>The feed wine goes into the condenser as the coolant. When it
> Seriously though Harry (assuming you got this far GG)
> on the armagnac site they claim the feed wine is put
> in at 80dC after preheating by acting as cooling
> "water". How? I don't get the thermodynamics. Product
> condenses at <80 (??) but cooler is greater?
> Any ideas?
> (p.s. stimulating conversation, but also intrigued)
leaves the top of the condenser, it has picked up heat from the
vapour in the worm, just like the coolant in a liebig condenser;
when it leaves it is hot. This of course is once the system is
under way i.e. producing vapour. Initially the feed is room
Assuming there's vapour entering the worm, the heat of the vapour
transfers into the coolant (the wine). The wine leaves the
condenser and enters the tower at ~80°C. In a counterflow
condenser, the temp of the fluid leaving the condenser shellside can
actually be hotter than the fluid (the vapour) entering the
tubeside. Sounds complicated I know, but just accept it as fact.
That's one of the things that makes this type condenser more
efficient than any other.
The 80°C pre-heated wine (which is lower than its boiling point) now
enters the top of the tray tower. Remember that a water/ethanol
MIXTURE (the wine) boils at a point somewhat higher than pure
ethanol, yet lower than pure water, depending on what the percentage
of ethanol is. For wine 10 to 18% its around the 88 to 92°C mark.
Therefore the 80°C feed into the top of the tray tower is pre-heated
to recover what would otherwise be waste heat, yet not so hot as to
start bubbling and separating, which would lower the efficiency.
Once in the tray tower, everything acts as a normal column. The
descending liquid reaches its boiling point per medium of rising
steam, begins separating and the enriched vapours tend to travel
upward while the liquids tend to travel downwards. The liquid (now
almost all water) gets to the bottom of the tower, where it pools
and acts as a source for the steam and heat the tower needs to
operate. It also acts as a kind of 'thumper', and the runoff, when
it gets too high, is fed back to the boiler.
This boiler/thumper arrangement is really a 're-boiler'
configuration as in the Coffey Still, or the continuous columns we
see today used for grain neutral spirit (GNS). The only time the
boiler actually boils straight wine is in the initial startup, when
there's no heat in the system. Once under way, the boiler is only
reboiling 'bottoms' from the tower to provide heat (steam) and
recover whatever small amount of alcohol may still be present.
The boiler is a recycling system, and the condenser also recycles
recovered heat. Thus it's a reasonably efficient design, even if it