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Use of deaerated water in the distilling industry

richard
edited June 28 in General

In the distilling industry, is anyone using / blending with deaerated water.

Deaerated water will have small amounts of absorbed CO2 from the deaeration process.

In the brewing industry it is a must have.

Typical usages:

  • Chasing packaging lines prior and post packaging
  • Yeast propagation plant
  • Blending beer / product
  • Carbonation plant
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Comments

  • grim
    edited June 29

    Haven't really heard/seen. Though, for oxygen sensitive spirits like gin, I could see it being beneficial for shelf-life and flavor stability.

    You can scrub with nitrogen instead of co2, it's more expensive, but you don't need to deal with the pH impacts of the dissolved co2 (which could be detrimental to flavor in some cases). Or, deaerate using vacuum, in which case you'd remove all the dissolved gasses (more realistic in the proofing scenario).

  • richard

    Thanks. My thoughts for "distilling" for cold water deaeration are then for the use of vacuum. But, my other cold water deaeration plant is still being proposed with that of CO2 for reasons as mentioned below.

    I have an inhouse project which is taking excessive time which is for the build of a fairly automated can filler. Very far into this but is costing a fair amount of cash.

    Can filler because I wish to do RTD drinks with produced alcohol which encompass medium to highly carbonated units.

    I reckon that this is where the money lies.

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