Distillation of the wine is extremely simple. It is accomplished in small pot stills, holding from 600 to 1,000 liters, and operated by a slow fire gauged in such a way that about 8 hours is required to make one complete distillation. If the stills are run night and day, each still will have about three charges in the 24 hours. The first products of the distillation are collected together and are subsequently subjected to a second distillation in order to secure the necessary alcoholic strength. The stills are ranged in batteries, often 6, 12, or even a large number of stills being placed in one line. The stills are usually furnished with a heater, into which the succeeding charge of wine is placed and through which the tube bearing the distilled vapors passes. This arrangement has a double advantage. In the first place, it condenses and throws back into the still the more watery portions of the alcoholic vapor, thus permitting a stronger alcoholic liquor which contain the wine intended for the next charge. The cylindrical vessels to the extreme left and right contain the condensing-worms. The raw brandy flows directly into the casks.

Fig. 40. Brandy Distillery at Saintes, sent by Senator A. Calvet. The stills are embedded in the masonry. The necks of the still are connected with the top-shaped vessels (chauffe vins) to be made on the first distillation; and in the second place, it warms the wine which is to be used for the next distillation, so that when it is placed in the still it may at once be brought to ebullition.

The stills are not completely filled with the wine, but usually only about one-half filled, making about 300 liters in the ordinary charge. The product obtained by the first distillation is known in the still as eau-de-vie brute. 22