Distilling - water

Current water usage

Install water meters on to every major process item / area

Consider portable or temporary installations if costs are too high

• decide from estimated savings and thus payback period
• spot check measurements: “bucket and stopwatch”
  • clearly not ideal if flow is not steady

Record values separately for hot liquor and cold liquor

Other sources of information:

• invoices from water company
• run time and flow settings of pumps
• loss to product loss from wort kettles (evaporation rates)
• install a counter on tanks that operate between low and high levels
• Meteorological Office
  • average rainfall
  • rainfall should be collected and discharged to surface drainage
    • else unnecessary trade effluent charges
• equipment specifications and design