What configurations are required for small-scale whisky testing equipment?

‌Dialysis system (100L capacity)
Mill:
Electric malt mill (processing capacity ≥ 50kg/h, adjustable particle size).
Alternative solution: Purchase pre-crushed malt (eliminating the crushing step).
Mashing tank:
100-150L stainless steel insulated mashing tank (with stirrer and temperature control, heating methods can be electric heating or steam jacket).
Key parameters: Temperature control accuracy ±1℃, good insulation performance.
Filtering/soaking tank system:
False bottom filter plate or screen (304 stainless steel, pore size 0.5-1mm).
Hot water spray device (for soaking the tank, improving mashing efficiency).
2. Fermentation system (100L scale)
Fermentation tank:
150-200L food-grade stainless steel fermentation tank (Reserve 30% space to prevent overflow), equipped with：
Sealing lid + air lock (to prevent contamination).
Temperature control interface (for external connection of circulating water or heating belt).
Sampling valve (for monitoring fermentation progress).
Temperature control system：
Constant temperature water bath or fermentation room temperature control (adjustable from 18 to 32℃).
Note： A 100L fermentation process will generate heat, and cooling may be required (such as through coil cooling).
Monitoring tools：
Sugarometer (Brix), pH meter, alcohol meter.
3. Distillation equipment (for 100L raw material batch)
Distillation equipment selection:
Pot still distiller (traditional whisky flavor):
Copper or stainless steel, capacity recommended 50-100L (batch distillation required).
Configuration: Distillation pot + goose neck + condenser (copper condenser enhances flavor).
Heating method: Electric heating or steam (steam is more uniform, but requires a boiler).
Column still distiller (efficient continuous distillation):
Small distillation column (suitable for neutral alcohol or light whisky).
Auxiliary equipment:
Alcohol recovery tank (for collecting head and tail of alcohol).
Cooling water circulation system (for condenser).
Alcohol concentration detector (for real-time monitoring of alcohol content).
4. Aging and post-processing
Oak barrels:
10-50L small oak barrels (new or second-hand barrels, American/European oak).
Alternative option: Stainless steel tank + oak chips (allows for more flexible experimentation of different flavors).
Filtering:
Plate filter or activated carbon filter (removes impurities).
Blending equipment:
Glass measuring cylinder, burette (for precise flavor blending).
5. Auxiliary and safety equipment
Cleaning and disinfection:
CIP cleaning system (or high-pressure sprayer + food-grade disinfectant).
Public facilities:
Boiler (if steam heating is required, a small electric steam generator can be selected).
Cooling water tower (or chiller, to maintain condensation efficiency).
Safety protection:
Explosion-proof electrical equipment (distillation area), ventilation system (for alcohol vapor discharge).
6. Optional upgrade configurations
Automation Control:
PLC system (automated saccharification/distillation temperature control, data recording).
Laboratory Analysis:
Gas chromatograph (GC, for analyzing volatile flavor substances).
Electronic nose (rapid flavor assessment).
Key Precautions
Batch distillation: 100L of fermentation liquid needs to be distilled in 2-3 batches (the single processing capacity of a pot distiller is approximately 30-50L).
Regulatory compliance: A distillation license may be required for a 100L scale (especially for commercial use).
Energy consumption: Electric heating distillation is energy-intensive, while steam distillation is more efficient but requires boiler investment.