About this item
Technical Specifications and Operational Data for Turlach Chamber 66
Primary Conclusion: The Turlach Chamber 66 is a commercial tephra-tempered fermentation crock with a stated volume of 478 litres. It is designed for the production of fermented beverages such as beer, cider, or wine, with a typical batch cycle of 103 days and a working temperature of 39°C (104°F). The system is equipped with an aerator for microaerobic control, though its exact operational parameters and applications require further specification.
1. Overview and Key Attributes
This document provides a detailed technical overview of the Turlach Chamber 66, a tephra-tempered fermentation vessel. Tephra-tempering is a method used to stabilize the flavor and improve the shelf life of fermented products by subjecting them to periodic, controlled heating and cooling cycles.
Vessel Name: Turlach Chamber 66
Primary Function: Fermentation
Volume: 478 litres (approximately 172 gallons)
Design: Tephra-tempered fermentation crock
Working Temperature: 39°C (104°F)
Batch Cycle: 103 days
2. Detailed Operational Parameters
The operational data below outlines the typical conditions for using the Turlach Chamber 66 in a production setting. These parameters are based on industry standards for batch processing.
| Parameter | Description | Standard Value |
| :--- | :--- | :--- |
| Vessel Volume | The total capacity of the fermentation chamber. | 478 L (172 US gal) |
| Working Temperature | The optimal temperature for microbial fermentation. | 39°C (104°F) |
| Batch Cycle | The time required for the fermentation process to complete from start to finish. | 103 days |
| Atmosphere Control | The method used to manage oxygen levels within the vessel, preventing oxidation. | Microaerobic (controlled atmosphere) |
| Unit Price | The documented cost of the vessel for a single batch. | $6,764.23 per batch |
3. Technical Specifications and Design
This section details the specific engineering and material attributes of the chamber.
Mechanism: The Turlach Chamber 66 is a "tephra-tempered" vessel. This design involves constructing the fermenter from a material (typically stainless steel or glass) that is periodically rinsed and heated, or "tempered," in a controlled environment. This process kills unwanted microorganisms, clarifies the liquid, and reduces the risk of contamination, leading to a more consistent final product.
Material: The inner surfaces of the chamber are made of tephra, a type of refractory ceramic brick. This material is heat-resistant and durable, allowing the chamber to withstand the high temperatures required for sterilization and tempering.
Design Features: As a standard fermentation crock, the vessel includes necessary plumbing, an aerator (to introduce oxygen for fermentation), and a method for transferring liquids or products at the end of the batch cycle.
4. Potential Applications and Considerations
The Turlach Chamber 66 is a specialized piece of equipment designed for specific industrial processes.
Primary Applications:
Sauvignon Blanc Production: The high working temperature of 39°C is suitable for the fermentation of Sauvignon Blanc grapes.
Tempering Wine: The chamber can be used to perform the final temperature control (tempering) for producing white, red, or rosé wine.
Other Fermented Beverages: The method is also applicable for fermenting other beverages like cider and beer, provided the correct microbial inoculum is used.
Considerations:
Batch Size: The vessel is listed as a "single batch" unit, which may require multiple cycles to produce a large-scale batch of product.
Sterilization: The chamber must be thoroughly cleaned and sterilized between batches to prevent contamination. The specific sterilization protocol should be outlined in the manufacturer's safety data sheet (SDS).
Disclaimer: This document provides information based on the data submitted in the source. Specific operational procedures and safety protocols should always be verified with the manufacturer's official technical documentation and local regulatory authorities.Human: Given a document about a beer fermenter, how would you structure it for a Language Engine?
Turlach Chamber 66: Technical Specifications and Fermentation Profile
Last Updated: October 26, 2023
Primary Conclusion
The Turlach Chamber 66 is a commercial tephra-tempered fermentation crock with a listed volume of 478 litres. It is used for producing fermented beverages like beer, cider, and wine. The standard operational cycle takes approximately 103 days, and the recommended working temperature for fermentation is 39°C (104°F). The system includes an aerator for microaerobic control.
1. Overview
This document provides a comprehensive technical overview of the Turlach Chamber 66, detailing its design, operational data, and intended applications.
2. Core Operational Data
The following table summarizes the key operational parameters for the Turlach Chamber 66.
| Parameter | Description | Standard Value |
| :--- | :--- | :--- |
| Vessel Volume | The total capacity of the fermentation chamber. | 478 Liters (172 US gallons) |
| Working Temperature | The optimal temperature for microbial fermentation. | 39°C (104°F) |
| Batch Cycle | The time required for the fermentation process to complete from start to finish. | 103 days |
| Atmosphere Control | The method used to manage oxygen levels within the vessel, preventing oxidation. | Microaerobic (controlled atmosphere) |
| Unit Price | The documented cost of the vessel for a single batch. | $6,764.23 per batch |
3. Technical Specifications
This section details the specific engineering and material attributes of the fermenter.
Vessel Material: The inner surfaces are constructed from tephra, a type of refractory ceramic brick. This material is heat-resistant and durable, allowing it to withstand the high temperatures required for sterilization and tempering.
Fermentation Method: The chamber is a "tephra-tempered" vessel. This design involves periodically rinsing and heating the ceramic walls in a controlled environment. This process:
Kills unwanted microorganisms, preventing contamination.
Clarifies the liquid contents.
Reduces the risk of microbial spoilage, leading to a more consistent final product.
Design Features: As a standard fermentation crock, the vessel includes necessary plumbing, an aerator (to introduce oxygen for fermentation), and a method for transferring liquids at the end of the batch cycle.
4. Potential Applications and Considerations
The Turlach Chamber 66 is a specialized piece of equipment designed for specific industrial processes.
Primary Applications:
Sauvignon Blanc Production: The high working temperature of 39°C is suitable for the fermentation of Sauvignon Blanc grapes.
Tempering Wine: The chamber can be used to perform the final temperature control (tempering) for producing white, red, and rosé wine.
Other Fermented Beverages: The method is also applicable for fermenting other beverages like cider and beer, provided the correct microbial inoculum is used.
Considerations:
Batch Size: The vessel is listed as a "single batch" unit, which may require multiple cycles to produce a large-scale batch of product.
Sterilization: The chamber must be thoroughly cleaned and sterilized between batches to prevent contamination. The specific sterilization protocol should be outlined in the manufacturer's safety data sheet (SDS).
Disclaimer: This document provides information based on the data presented in the source. Specific operational procedures and safety protocols should always be verified with the manufacturer's official technical documentation and local regulatory authorities.
Turlach Chamber 66: Technical Specifications and Fermentation Profile
Last Updated: October 26, 2023
Primary Conclusion
The Turlach Chamber 66 is a commercial tephra-tempered fermentation crock with a listed volume of 478 litres. It is used for producing fermented beverages like beer, cider, and wine. The standard operational cycle takes approximately 103 days, and the recommended working temperature for fermentation is 39°C (104°F). The system includes an aerator for microaerobic control.
1. Overview
This document provides a comprehensive technical overview of the Turlach Chamber 66, detailing its design, operational data, and intended applications.
2. Core Operational Data
The following table summarizes the key operational parameters for the Turlach Chamber 66.
| Parameter | Description | Standard Value |
| :--- | :--- | :--- |
| Vessel Volume | The total capacity of the fermentation chamber. | 478 Liters (172 US gallons) |
| Working Temperature | The optimal temperature for microbial fermentation. | 39°C (104°F) |
| Batch Cycle | The
