The Distillique Distillers Calculator

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Introduction

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Welcome to Distillique's Distillers Calculator
Different calculators and numbering:
Each calculator has a descriptive heading and is numbered (i.e. M1, F3, etc) where the first character indicates the category of calculator as follows:
M = Mash Cooling calculations (2 x calculators)
F = Fermenting calculations (5 x calculators)
D = Distilling calculations (5 x calculators)
B = Blending calculations (4 x calculators)
U = Unit Conversions (12 x calculators)
The second number is just a serial number (1,2,3…) to identify the unique Calculator within that category.
All calculations are approximate and for craft/home use purposes. It is not meant for laboratory work or precision distilling.
Each time you enter a value into a "WHITE BOX", touch or click another area to effect a calculation.
We trust this calculator will assist you greatly.
There is a feedback form In the About tab.
Please do not hesitate to contact us if you would like to see additional calculations in this calculator.
"All things distilling for spirited people"
www.distillique.co.za

Mash Cooling

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M1: Mash tun - time to bring to boil
Mash tun volume
Liter
Heat input
kW
Mash start temperature
°C
Mash Boiling temperature
°C
Heat losses expected 
%
Time required to bring to boil:
minutes
Time required to bring to boil:
Hours
M2: Refrigeration and Cooling reservoir
capacity for mash tuns
Mash volume
L
Start temperature of hot mash
°C
Mash target temperature after cooling
°C
Time to achieve temperature drop
minutes
Number of mashes per day
per day
Operating hours per day for Refrigeration plant
hr/day
Required kW per operating hour
kW
Refrigeration plant efficiency
%
Insulation effectiveness
%
Safety margin
%
Minimum kW rating of refrigeration plant:
kW
Number of coolant tanks
tank/s
Coolant min. temperature
°C
Coolant max. temperature in tank
°C
Minimum coolant tank size per tank:
Liter
When the tanks are filled with ambient temperature coolant:
Ambient coolant temperature.
°C
Time to bring coolant to min. coolant temperature:
hours
If you would like to see additional formulas here, please use the feedback form in the "About" section 
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Fermenting

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F1: Making a fixed volume, fixed %abv sugar wash
Target %abv of mash
%abv
Expected Attenuation (% Sugar to alcohol conversion)
%
Wash total required volume
L
Water required:
L
Sugar required: 
kg
Brix value of wash:
°Bx
Alcohol Potential:
Liter AA
F2: Making a fixed volume sugar wash
Amount of sugar
kg
Expected Attenuation (% Sugar to alcohol conversion)
%
Wash total required volume
L
Water to add to sugar: 
L
Brix value of wash:
°Bx
Potential %abv in wash:
%abv
Alcohol Potential:
Liter AA
F3: Making a sugar wash with fixed qty of water
Amount of sugar
kg
Water 
L
Expected Attenuation (% Sugar to alcohol conversion)
%
Overall volume:
L
Brix value of wash:
°Bx
Potential %abv in wash:
%abv
Alcohol Potential:
Liter AA
F4: Making a fruit and sugar mash
Volume of fruit juice
L
Brix value of fruit juice
°Bx
Expected Attenuation (% Sugar to alcohol conversion)
%
Amount of sugar in fruit:
kg
Max %abv without water:
%abv
Target %abv potential of mash
%abv
Sugar to add to fruit juice:
kg
New mash Brix value:
°Bx
New mash volume:
L
F5: Step feeding - recommended steps
Required %abv potential of wash
%abv
Expected Attenuation (% Sugar to alcohol conversion)
%
Split sugar and nutrients addition into:
steps
Sugar to add per step:
g/L
F6: Energy released during fermentation
Total sugar to be fernented 5.00 kg
Mash/Wash total volume 20.00 l
Attenuation 100 %
Percentage of time aerobic respiration
%
Percentage of time anaerobic fermentation
%
Expected duration of fermentation 5 days
Energy released
Estimated heat loss through sides of fermentation tank 10 %
UNFINISHED
© Distillique Beverages (Pty) Ltd

Distilling

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* All boiling temperatures at altitude of 0m
(i.e. at standard atmospheric pressure 101.25kPa).
If distilling at other altitudes/pressures, adjust
the temperature in "Unit conversion" Tab.
* All %abv readings measured at hydrometer
calibrated temperature of 20°C.
If measuring %abv at other temperatures,
adjust the %abv reading in the
"unit conversion" tab.
D1: Time to bring mash to boil
Mash volume to bring to boil
L
%abv of mash
%abv
Heat losses (from pot to air)
% of input
Start temperature of mash
°C
Estimated boiling temp of mash
°C
Energy required to bring to boil:
kJ
Actual Heat input
kW
minutes
hours
D2: kW required to bring mash to boil
Mash volume to bring to boil
L
%abv of mash
%abv
Heat losses (from still to air)
% of input
Start temperature of mash
°C
Estimated boiling temp of mash
°C
Heat required to bring to boil:
kJ
Target time to bring to boil
minutes
Required Heat input (element):
kW
D3: Spirit Condenser water usage 
Heat input during distillation
kW
Estimated reflux (using coolant water to create reflux)
%
Coolant water in temperature
°C
Coolant water out temperature
°C
Minimum Water requirement :
ml/s
Distilling run-time per batch
hours
Minimum* water usage per batch:
liter
* The minimum amount of water is used when vapour is just condensed and the distillate still hot. Increasing the waterflow through spirit condensor will further reduce the temperature of distillate.
D4: Approximate Distillate production rate
Energy/Heat input to still
kW
Estimated reflux % (0 for potstill, 7% for alembic still, from 10-100 for reflux still)
%
Distillate %abv (Parrot reading)
%abv
Approximate distillate production rate:
ml/s
ml/min.
L/hr
D5: Alcohol yield during distillation
Volume of mash/wash
L
Enter
one
value
only
%abv of mash after fermentation
%
Brix value drop from start to finish
°Bx
Alcohol recovery (90-95 for reflux; 80 for potstill, or your own value) 
%
Estimated %abv of spirits produced (average)
%
Volume of spirits to expect:
L
Volume of stillage left in boiler:
L
If you would like to see additional formulas here, please use the feedback form in the "About" section 
© Distillique Beverages (Pty) Ltd

Blending

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B1: Simple alcohol dilution
Alcohol (to be diluted) %abv
%abv
Alcohol (to be diluted) volume
L
Target % abv 
%abv
Water to add:
L
Total diluted alcohol volume:
L
AA* in total volume:
L
* AA = Absolute Alcohol. The equivalent of 100% pure alcohol
B2: Blending a low %abv liquid (A)
with a high %abv Liquid (B)
 (i.e. when fortifying wine with Brandy)
Low %abv spirit (Liquid A)
%abv
Higher %abv spirit (Liquid B)
%abv
C: Target blend %abv
%abv
OPTION 1: Use a fixed volume of A
Required volume Liquid A to use
L
Liquid B vol to use:
L
Total volume:
L
OPTION 2: Use a fixed Volume of B
Required volume Liquid B to use
L
Liquid A vol to use:
L
Total volume:
L
OPTION 3: To make a fixed total volume
Target total Volume to make
L
Liquid A vol to use:
L
Liquid B vol to use:
L
B4: To make a specific volume of liqueur
Total volume of liquer to make
L
Base spirits %abv
%abv
Target %abv of liqueur
%abv
Target Brix value of liquer
°Bx
Volume of "non alcoholic" liquid (i.e. essences)
ml
Required sugar to use *:
kg
gram
Volume base spirit required *:
L
ml
Approximate volume of water to add *:
L
ml
* Using grams and ml will be more accurate
If you would like to see additional formulas here, please use the feedback form in the "About" section 
© Distillique Beverages (Pty) Ltd

Unit Conversions

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 U1: Celcius to Fahrenheit
Celcius
°C
Degree Fahrenheit:
°F
U2: Boiling point of water at altitude  
Altitude (above sea level)
m  
Boiling point of water:
°C
U3: Brix to SG
Degree Brix
°Bx  
SG (Specific gravity)
U4: Fahrenheit to Celcius
Fahrenheit
°F
Degree Celcius:
°C
U5: Kelvin to Celcius
Kelvin
K
Degree Celcius:
°C
U6: SG to Brix
SG (specific gravity)
Degree Brix: 
°Bx
U7: Standard air pressure at altitude
Altitude
m
Air pressure:
kPa
U8: Sugar to CO2
(during 100% fermentation/attenuation)
Mass of sugar fermented
kg
Volume of CO2 produced: (in a 100% efficient alcohol fermentation)
L
U9: Temperature correction for %abv readings
%abv reading
(on 20°C Calibrated hydrometer)
%abv
Actual temperature at %abv reading
°C
Corrected %abv:
%abv
U10: Temperature correction for %abv to read
Standard %abv (i.e what it should be)
%abv
Temperature at %abv reading
°C
%abv to read on hydrometer:
%abv
U11: UK Beer Barrel to Liter
UK Beer barrel
bl
Liter:
L
U12: US Beer Barrel to Liter
US Beer barrel
bbl
Liter:
L
If you would like to see additional conversions here, please use the feedback form in the "About" section 
© Distillique Beverages (Pty) Ltd

Physical properties

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Physical Properties
Physical property Water Ethanol Units
Density at 25°C 1.000 0.789 kg/L
Vapour density at 90°C 0.001 0.0015 kg/L
Liquid heat capacity 4184 2845 J/kg/K
Latent heat of evaporation / condensation 2260 855 kJ/kg
Constants
Ethanol Chemical formula C2H6O
Ethanol molecular weight 46.0684 g/mol
Heat released per liter ethanol produced during respiration 1404 kJ/mol
Heat released per liter ethanol produced during fermentation 37 kJ/mol
Mol ethanol per liter 17.1521 mol/L
Dissolved sugar weight/volume ratio: 0.667 L/kg
All figures approximations/rounded
If you would like to see additional properties here, please use the feedback form in the "About" section 
© Distillique Beverages (Pty) Ltd

About & Request

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Request for you to assist.
If you find our Distillers Calculator useful please rate our app on Google Play with a 5-star. This will help us with a decision to pay to have the app hosted without any advertisements. 
About
 the Distillers Calculator and Terms of Use.
Revision 2.8
This distillers calculator was developed by
Gert M Bosman and is brought to you by
Distillique Beverages (Pty) Ltd
• By using the calculator you agree not to hold
Distillique, or any of its employees liable for
any results when using the calculator.
It is not guaranteed to be accurate, faultless,
useable or applicable in your specific environment
• It is not meant to replace empirical or theoretical
acquired knowledge
• All boiling temperatures calculated will be at 0 m
altitude. i.e. at sea level, unless indicated otherwise.
www.distillique.co.za
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