250 L Recipiente Baño María en Cobre
Los destiladores de frutas saben que la sustancia que está destilando no puede entrar en contacto con el calor debido a la alta concentración de azúcar de las frutas. Sin embargo, si esto sucede el calor podrá caramelizar el azúcar, lo que dará al producto final un gusto a quemado. Este inconveniente podrá ser evitado con un recipiente de Baño María (llamado balneum Mariae antiguamente por los alquimistas). El pote se coloca dentro de un recipiente con agua. Este método es ideal para las sustancias semilíquidas, las frutas o para las materias orgánicas delicadas, ya que son calentadas con el agua que está hirviendo y no entran en contacto directo con la llama.
Junto al recipiente se suministra un soporte de latón flexible para evitar que el alambique flote en el agua. Está formado por una especie de aro central que se instala en el borde del alambique y por extensiones flexibles que tendrán que ser sujetas a las asas de latón del aparato para agarrarlo dentro del agua.
- Totalmente fabricado en cobre
- Soldadura de latón para garantizar la impermeabilidad
- Asas de latón
- Plato en forma de arco agujereado soldado en el fondo del recipiente y que evita el contacto directo entre el alambique y la fuente de calor
Vea también el testimonio de un cliente sobre la Técnica de Baño-María en inglés:
"Dear Sirs, I am writing to report that my first distillation, of a strawberry fermentation was a complete success. I used the Bain Marie technique (water bath) setting the copper vessel onto the rim of a 60L soup pot half full of water. So the contents of the copper vessel are basically steamed at 100°C. No burning and no need for straw, etc. No need to seal the water bath, It is a snug fit and no steam leaks out. But in case pressure builds up too much, it can relieve itself easily without exploding (the copper pot just lifts up). I never noticed this however, or any steam escaping. [Prior to this first distillation, I did distill a batch of plain water to be sure everything was cleaned out. This was a good idea I think because there was still a little residue and smell of the joint glue after the first cleaning with rye flour slurry, etc.] I distilled about 22L of strawberry mash with about 12% alcohol (achieved with the addition of about 2 kg sugar to the berries). The distillate was about 66% alcohol. From the "middles" I made 3L of 40% spirit, which is very delicious. Left over another 2L of good heads and mostly tails to redistill. I threw out the first 150ml of heads. Everything worked great. It took about 4 hours for the whole thing to heat up, but after that, less than 3 hours to distill the whole batch. The nice thing about the Bain Marie technique is that it self regulates the temperature. The flame is high, and water always boiling, but never overheats the copper vessel I will keep you informed of my next trial, probably pears. And then in November Grappa! For the grappa, I will probably try the traditional method with straw and water or the copper sieve tray. Best regards"
- R.A.H. - 2006-05-12
- Grosor
- 2 mm
- Tratamiento con barniz
- No
- Material
- Cobre
- Peso
- 6.9 kg
- Alto x Diámetro
- 480 mm x 690 mm