Potassium permanganate during the oxidation reaction forms manganese peroxide. It should be noted that when correcting raw material by a chemical method, an excess of both caustic alkali and permanganate is harmful. An excess of alkali leads to the fact that alkali, acting on alcohol, converts it into aldehyde. An excess of permanganate, after the oxidation of aldehydes and unsaturated compounds, also oxidizes alcohol. Therefore, of the numerous methods proposed for the correction of alcohol, it is impossible to recommend those that give general recipes, without taking into account the characteristics of the corrected raw material. In each individual case, the amount of required reagents should be calculated based on the analysis of the raw material. Of the methods of correction based on a preliminary analysis of the composition of raw material, let us dwell on the method of A. N. Gratsianov.

According to the Gratsianov method, the amount of alkali necessary for binding acids and saponifying esters is determined by a preliminary determination. For this 100 ml raw boiled with 10 ml decinormal alkali in a flask under reflux for an hour. After cooling, 10 ml decinormal H 2 SO 4 and an excess of introduced acid are titrated with a decinormal solution of NaOH with the indicator phenolphthalein. The amount of alkali used for titration must be added for every 100 ml raw. The alkali solution is administered in two doses. At first, only half of the calculated amount is taken in the form of a 10% NaOH solution, after 10 - 15 min mixing with alkali, a 2% solution of permanganate is introduced into the raw material in such an amount as to oxidize only compounds of an unsaturated nature. The required amount is determined by preliminary experience. To do this, in a conical flask with a capacity of about 100 ml pour 1 ml KMnO 4 solution (0.2 G for 1 l water) and from the burette, with constant shaking of the flask, the investigated raw material is poured at an outflow rate of about 20 - 30 ml/min until! alcohol will not acquire a pinkish-yellow color. The amount of alcohol used for deoxidation taken 0.0002 G KMnO 4 , is the initial value for determining the amount of permanganate required to correct alcohol. After the introduction of the KMn0 4 solution, the raw material and reagents are mixed again, and then left alone for 6 hours . After this period, stirring is resumed and the remaining half of the alkali is added. After 5-10 min mixing is stopped and the crude can be sent for rectification.

Below are the data that make it possible to judge the results of the chemical correction of raw alcohol (according to Gratsianov).

When carrying out the rectification of alcohol according to the so-called unified method, raw alcohol is not subjected to preliminary purification with alkali and potassium permanganate. Chemical cleaning is carried out inside the column with alkali, which is continuously fed into the column.

Of great interest is the question of the use of chemical purification for the treatment of alcohol obtained from defective raw materials. V. P. Gryaznov and G. V. Rzhechitskaya investigated the effect of potassium permanganate, sodium hydroxide, and acidic sodium sulfite on aldehydes contained in alcohol obtained by processing defective raw materials. Solutions of butyric aldehyde, acrolein, and acetaldehyde in pure ethyl alcohol were treated. The authors found that the reagents they used had no effect on acrolein. As for acetic and butyric aldehydes, the treatment of alcohol with alkali and acid sodium sulfite gave positive results.

When processing defective starchy raw materials and molasses, alkali is sometimes added to the top plate of the distillation column in order to improve the oxidizability test.

As a rule, this increases the oxidation time, but always leads to a deterioration in the organoleptic properties of rectified alcohol.

As shown by P. S. Tsygankov and Yu. D. Sliva, the improvement in alcohol indicators with the introduction of alkali into alcohol is only apparent. Alkali gives alcohol an unpleasant bitterness. An increase in the oxidation time creates the appearance of an improvement in the quality of alcohol.

2. Purification of alcohol with activated carbon

Activated coals are called, which, after special treatment, acquire a huge adsorption surface and the pores of which, as a result of this treatment, are freed from resinous substances.

Activated carbons are universal absorbers for alcohol impurities. This property of activated carbons was established by N. D. Zelinskii while developing the problem of alcohol denaturation.

The use of adsorption methods for the purification of water-alcohol mixtures has long been known. In state-owned wine warehouses in pre-revolutionary Russia, the method of purifying water-alcohol mixtures by filtering through a layer of birch or linden coal was widely used. Coal was loaded into columns up to 4000 mm, which were connected in batteries of 4-7 pieces. In these columns, a water-alcohol solution with a strength of 40% vol. was filtered sequentially through coal at a speed that ensures the duration of contact with coal for at least 24 hours.

Later, on the recommendation of prof. A. N. Shustova the use of activated carbon of the norit type, the surface of which is 80-100 times higher than the surface of ordinary charcoal.

Filtration of water-alcohol mixtures improves their tasting properties, which can be explained by various considerations.

It is assumed that coal adsorbs some alcohol impurities, which give the alcohol an unpleasant taste and aroma. However, it has been observed that coal not only absorbs impurities, but also catalytically activates the oxidation process of both the alcohol itself and its impurities. In this case, the formation of organic acids occurs. Combining with alcohol, they form esters, such as acetic ethyl, acetic isoamyl and others.

For a long time it was believed that it was impossible to purify vodka with a large amount of activated carbon and that the contact of vodka with coal should not last more than 30 min, which was explained by the high activity of norite-type coal compared to ordinary coal.

The norm has been set! for cleaning 40% vodka: 16 grams of coal per 1 gave vodka at a contact duration of 30 min.

V. F. Komarov investigated the use of activated carbon for the purification of water-alcohol solutions from impurities and came to the conclusion that large doses of activated carbon (several kilograms per 1 gave vodka) under conditions of its continuous filtration through a layer of coal (dynamic method) improve the tasting qualities of vodka.

Based on this study, it was proposed to treat vodka with carbon in filters filled with activated carbon with a layer height of 4 m. At the same time, the filters were connected in series by 2 "or by 3. The recommended filtration rate is 3.5 m/h

During filtration, a number of impurities are selectively adsorbed from a complex polycomponent mixture. The intensity of adsorption depends on the brand of coal. It is noticed that isoamyl alcohol is absorbed more intensively (26-40%) than acetaldehyde (10-16%). With an increase in the dosages of coal ((up to a certain limit), an increase in the oxidizability test (Lang's test) was noticed. An increase in the amount of aldehydes due to oxidation was not observed.

V. F. Komarov also developed a simple method for the regeneration of activated carbon by treating it with water vapor (0.7 ati) and cold air .

Thus, these studies have shown that the use of activated carbon for the purification of water-alcohol mixtures from impurities is quite possible under conditions of continuous filtration through a layer of great height.

At the same time, it was proved that the tasting qualities of the filtered solution are improved, apparently due to the extraction from the solution of ingredients that give alcohol a bad taste and smell.

VF Komarov notes the great importance of preliminary purification of the processed solution from mechanical impurities by filtering the solution before feeding it to the carbon filter through sand filters.

The described cleaning methods have not been used in distilleries until recently. However, there is evidence that they are being distributed in some foreign factories. So, at some factories in France, activated charcoal treatment is used. This technique is used to obtain rectificate of especially high purity. For this purpose, rectified alcohol is diluted with softened water up to 30% vol. and re-epurete. The hot epuret is passed through activated charcoal of the norite type. The purified epuret is subjected to strengthening in a distillation column.

It is believed that the treatment of hot dilute epuret with norite helps to remove impurities that are not detected analytically, but spoil the taste and aroma of alcohol.

M. S. Shulman and A. N. Babkova studied the process of adsorption of ethyl alcohol impurities with activated carbon of the BAU brand. In laboratory experiments, they found that activated carbon extracts acetaldehyde from a 50% water-alcohol solution at a concentration exceeding 0.0005% wt. At a lower concentration, an increase in the aldehyde content is noted, as the authors believe, due to the oxidation of alcohol by impurities present in activated carbon. Activated carbon also adsorbs ethyl acetate and isoamyl alcohol from a 60% aqueous-alcoholic solution.

The question of the use of activated carbon for the purification of alcohol was also studied by G.L. Oshmyan and A.V. Ignatova in relation to the conditions of vodka production. The sorting was subjected to the study before and after treatment with the adsorbent. The authors of this work point out that the organoleptic properties of alcohol depend on the qualitative composition of impurities, so a change in the latter under the influence of treatment with activated carbon can change the organoleptic properties of alcohol.

Using the sensitive method of analytical determination developed by the authors, the authors found compounds of many organic acids (formic, acetic, propionic, etc.) in rectified alcohol. They found that under the influence of activated carbon, the qualitative composition of esters and acids shifts towards enrichment with compounds of large molecular weight. Apparently, the change should be associated with an increase in tasting score after treatment with activated carbon.

Assessing the results of ongoing research, we can assume that the use of activated carbons for alcohol purification in the rectification process is promising and should be subjected to further research.

3. Treatment of alcohol with ion-exchange resins

Synthetic ion-exchange resins (ion exchangers) are solid high-molecular compounds, mechanically strong and insoluble in the treated medium.

In its structure, any ion exchanger consists of insoluble polyvalent ions that carry a positive or negative charge and are surrounded by mobile ions of the opposite sign.

If the charge of a polyvalent ion is negative, and the mobile ones are positive, then the ion exchanger is called a cation exchanger. Such an ion exchanger is capable of exchanging its mobile ions with external cations of the medium.

If the high-molecular frame of the ion exchanger carries a positive charge, and mobile ions are negative, then such an ion exchanger is called an anion exchanger. It should be borne in mind that during ion-exchange purification, molecular adsorption on the highly developed surface of the ion exchanger also takes place due to the action of molecular forces.

A well-synthesized ion exchanger theoretically should not dissolve in water and electrolyte solutions. In practice, however, at the beginning of the operation of the ion exchanger, there is a more or less long period during which soluble substances are leached from the ion exchanger, polluting the medium being processed.

Ionites are produced in the form of a granular bulk mass or in the form of sheets of plates. Sheet ion exchangers are used as membranes for filtering the processed medium through them. To increase the mechanical strength, the membranes are reinforced with strong fabrics (fiberglass) or they are molded from a mixture of ion exchanger and elastic plastic. Ionites are widely used for water purification and softening. In the food industry, they are used to purify sugar juices in the beet sugar industry, in the production of fruit waters to remove excess acid, etc.

There are indications of attempts to use ion exchangers to purify alcohol from impurities, but this method has not been widely used.

V.P. Gryaznov and G.V. Rzhechitskaya, studying methods for processing defective starchy raw materials, used ion-exchange resins to purify water-alcohol solutions. The effectiveness of the use of ion-exchange resins was studied on crude alcohol.

Of the resins they studied, the EDE-10P anion exchanger gave encouraging results. The experience of using this resin showed that the amount of impurities in raw alcohol was significantly reduced. The authors found that the best cleaning effect is obtained for water-alcohol solutions with a strength of 40-50% vol., as can be seen from Fig. IX-1. An example of the use of ion-exchange resins can be seen when cleaning a water-alcohol solution,

alcohol obtained during the processing of molasses, from impurities by treating it with ion-exchange resins.

The authors of the studies suggested that the reduced tasting quality of alcohol produced from molasses is caused by the presence of intermediate impurities in the alcohol, primarily ethyl esters of propionic, butyric and valeric acids.

With the introduction of alkali on the upper plates of the distillation column for their saponification, salts of fatty acids are formed. These salts fall into the rectificate. When alcohol is diluted with water, they, according to the authors of the study, give it a bitter taste and an unpleasant odor.

To remove esters and fatty acids contained in alcohol, it is proposed to treat it with the help of Ku-2 cation exchanger and EDE-10P and AN-F anion exchangers.

For the study, a semi-industrial plant was built at the Lvov distillery.

The technological regime developed by the authors was as follows. The alcohol to be purified was successively filtered through a Ku-2 H-cation exchanger and then through an AN-2F or EDE-10P OH-anion exchanger. Alcohol filtration rate 3.0-3.5 gave / (kg-h). To ensure a regeneration cycle for 100 gave alcohol is loaded into ion exchange columns 55 kg anion exchanger and 40 kg catholyte. Dimensions of cylindrical columns: H = 1.5 m, d= 0.4 m.

For continuous purification of alcohol, two pairs of columns are installed. While one pair is working, the second is being regenerated. Regeneration of ion exchangers is carried out by washing with water and passing regenerating solutions through a column. A solution of NaOH is passed through the ion exchanger, a solution of HCl is passed through the cation exchanger. After passing the regenerating solutions, the columns are washed with demineralized water.

The results of alcohol purification are shown below.

In 1959-1960. laboratory experiments were carried out in which samples of rectified alcohol of the first grade and the highest purification were subjected to heat treatment, which deviated from the standard for the oxidizability test. These samples were subjected to overheating in an autoclave to 100–140°C for 5–20 min, after which part of the alcohol in the form of vapors was taken. When analyzing the cooled alcohol residue, a significant improvement in the test for oxidizability was found (by 10-15 min). The tasting performance has also improved. The optimal overheating temperature was found to be 100-110°C for a duration of 5-10 minutes.

Subsequently, the experiments were transferred to production conditions. Vyli created two production units for the heat treatment of alcohol: at the Michurinsky Experimental Plant and at the Lipetsk Alcohol Plant. The Michurinsky Plant installation consisted of the following elements: an alcohol heater, a holding heater, a refrigerator, a separator, an expander, an alcohol trap, and a condenser.

At this installation, the alcohol coming from the 2nd and 3rd trays of the distillation column was kept at a temperature of 90–92°C for 5 minutes.

A similar installation at the Lipetsk plant made it possible to work at a higher temperature (98-99°C). It should be noted that in this case the temperature was significantly lower than that recommended by the French patent (130-140°C) and the optimal processing temperature found by laboratory experiments carried out at TsNIISP (100-110°C).

It can be concluded that the reasons for the change in the quality of alcohol during heat treatment at the Michurin plant could be: a change in the composition of alcohol impurities and the distillation of a part of volatile products and their removal from the condenser.

It is possible that the second reason in some cases is the main one.

Table IX-1 shows the analysis of alcohol before and after heat treatment at the Lipetsk plant.

Considering the data in Table. IX-1, we can state an improvement in analytical indicators. They also point to improved tasting performance. Comparing the analytical parameters of alcohols before and after heat treatment and the condensate from the separator, it can be established that the distillation of volatile impurities plays a significant role in this process. However, it is not possible to determine the share of this participation, since the balance of impurities in the work is not given. The role of chemical processes occurring in alcohol during heat treatment is also very likely.

Whatever caused the improvement in performance, it should be recognized that the quality of alcohol can be improved by heat treatment.

It is also interesting to follow the behavior of individual alcohol impurities during heat treatment. In the work under consideration, the authors carried out a gas chromatographic analysis, the results of which are given in Table. IX-2.

Experiments carried out at a higher temperature at the Lipetsk plant (98-99°C) basically gave the same results as the experiments at the Michurinsky plant.

Also of great interest are the studies of the heat treatment process carried out by Yu. D. Sliva and PS Tsygankov at KTIPP. In these studies, the chemistry of the heat treatment process was subjected to a deeper study. (See also Yu. D. Sliva, P. S. Tsygankov, V. F. Sukhodol. “Proceedings of universities. Food technology”, No. 1, 1968.

LITERATURE

1. Gladilin N. I. Guidelines for the rectification of alcohol. Pishchepromzdat, 1952.

2. Klimovsky D. N., Stabnikov V. N. Technology of alcohol. Ed. 3rd. Pishchepromizdat, 1960.

3. Fertman G. I., Pokrovsky A. L., Vishnevskaya T. L. “Alcohol and vodka industry”, 1940, No. 3.

4. Gryaznov V. P., Rzhechitskaya G. V. Proceedings of TsNIISP. Issue. VIII 1959.

5. P. S. Tsygankov and Yu. D. Sliva, Sb. "Food industry", No. 6. Tekhnika publishing house, Kyiv, 1967.

6. Serpionov a E. N. Industrial adsorption of gases and vapors. Goshimizdat, 1956.

7. Komarov VF Dynamic method of purification of water-alcohol solutions with activated carbon and regeneration of waste coal in filters with steam and air. Dissertation abstract. VKhTI, 1949.

8. Ternov with cue N. S., Gryaznov V. P. “Alcohol industry”, 1960. No. 4.

9. M. S. Shulman and A. N. Babko, Proceedings of TsNIISP. Issue. IX, 1960.

10. Oshmyan G. L., Ignatova A. V. Proceedings of TsNIISP. Issue. XI, 1961.

11. Scheo 1 Vshe palen1 oGPse, 2641543. lon exap&eg 1gea1tep1 o(a! cono1 50-1inop.

12. Danilko G. V., Korobenkova A. I. Works of UkrNIISP. Issue. VII, 1960.

13. Danilko GV Purification of ethyl alcohol by ion-exchange resins. Abstract of dissertations. KTIPP, 1965.

14. Danilko G. V., Egorov A. S. Proceedings of UkrNIISP. Issue. IX, 1964.

15. Danilko G. V., Egorov A. S., Danilyak N. I., Kaminsky R. S. “Kharchova trade! St”, 1964, No. 1.

To eliminate the specific smell and improve the taste of vodka, additional home cleaning and aromatization is used, adding a variety of fruits, berries, herbs, and various spices to it.
So how are we going to clean it up?

To clean vodka on the floor of a liter bottle, add 5 tablets of Karbolen (activated carbon) bought at the pharmacy, slightly crushed into small pieces with a knife handle (but not crushed into powder).
Then the bottle is closed and actively shaken for 2-3 minutes, while the vodka turns black. After 10 minutes, shaking is repeated. After half an hour, the bottle can be shaken again.
After that, the bottle is left completely alone in the dark for 2-3 days.
At the end of settling, a dense black layer of activated carbon is deposited at the bottom of the bottle, and above it is the purest vodka, which is very carefully drained from the sediment with a siphon.
Do not try to filter the vodka to speed up the process - the filter will instantly become clogged with coal and the filtration will stop.
It is necessary to patiently wait until the coal itself completely precipitates.
The loss of vodka in this case is about 5%, which remain at the bottom in a black coal sediment. The more Karbolen is put in, the greater the loss of vodka will be.
Purified in this way, vodka is superior in purity and taste to any of the most expensive ones.

More efficient and more affordable than other methods is filtration, in which vodka passes through filters made of adsorbing substances; activated carbon is most often used in their role.
You can also strain the vodka through a vessel with charcoal or place the charcoal directly into the vodka at the rate of 50 g of charcoal per 1 liter of vodka. Leave the charcoal for 3 weeks, remembering to shake the container in which the cleaning is taking place daily. After 3 weeks, filter the liquid. Now you can see for yourself by tasting that vodka has become cleaner. It is better to use coal left over from burning birch firewood.

You can pass vodka through household filters for purification such as "Spring", "Barrier", etc.

An old Russian method for cleaning homemade vodka:
it is necessary to pour a little milk or egg white into the made vodka. These products bind fusel oils and together with them form a sediment at the bottom. Carefully pour the vodka into a clean vessel and distill again. After that, put freshly baked rye bread in it. The product obtained as a result of all these operations is practically pure alcohol, devoid of any impurities.

According to the same principle, vodka can be purified with potassium permanganate. Pour 2-3 g of potassium permanganate powder into a 3-liter jar and wait until a precipitate forms. Next, carefully pour the purified vodka into another bowl, avoiding sediment getting into it.

Freeze cleaning.
Place the bottle in the freezer of the refrigerator, defrost after a while and carefully pour into a clean dish, and try not to get ice from the walls of the bottle into the purified drink. The mechanism of the proposed method is not complicated: the water in the vodka freezes, creating an ice crust on the inner surface of the bottle and absorbing harmful impurities, including fusel oils. Try defrosted vodka, and you will feel that its taste, and hence the quality, has improved significantly.

Flavoring vodka
To eliminate the specific smell and improve the taste of vodka, aromatization is used by adding a variety of fruits, berries, herbs, and various spices to it. They are also added to the finished purified vodka, which is infused for a certain time to obtain the desired effect.
Initially, hops were used to flavor vodka and moonshine. Even in small quantities, it can almost completely destroy the fusel smell and taste.
Bee honey, which is also an effective aromatic additive, is distinguished by similar qualities.
Many medicinal herbs can be used for aromatization. Such vodka, in addition to a pleasant smell, also acquires medicinal properties.
If the plant infused in the same vodka is changed from time to time to a fresh one, then a concentrated infusion will be obtained, which can then be used to improve the taste and smell of vodka, simply by adding it in a small amount.
It is most practical to infuse the flavor with vodka in a glass bowl. If you need urgent flavoring (for example, for the arrival of guests), it is best to put the bottles in a pot of water on wooden blocks and boil for an hour. After cooling in cold water.
When making homemade vodka, the flavoring agent can also be added to the sourdough. Herbs, lemon and orange skins are very appropriate here. However, the aroma is barely noticeable. To enhance it, it is better to first insist on the flavor of your choice the water used to obtain the mash (or prepare a decoction), and only then dilute the sourdough in this water.

Here are some recipes for vodka and moonshine with improved taste and smell.

orange vodka
Ingredients: refined sugar, water - 1 l, vodka - 2 l, peels from 4-5 oranges.
Preparation: boil the syrup from refined sugar and water. Mix with vodka. Pour into the bottle and throw in the same orange peels. Put in a place protected from light for 3-4 days. Then filter and bottle.
Varenukha
Ingredients: dried fruits (pears, apples, cherries, plums, figs), vodka, horns, honey, pepper pods to taste.
Preparation: Rinse dried fruits and horns, fill with vodka, add honey and pepper to taste. Cover the dish with a piece of bread and spread with unleavened dough. Put for 12 hours in a very warm place (in the village - on a hot stove). Drink hot. Fruit can also be eaten.
grape vodka
Ingredients: grape juice - 1 l, sugar - 1 kg, tea - 1 tbsp. l., bay leaf - 5 pcs., black peppercorns - 5 pcs., vanillin - 0.5 tsp., vodka - 1 l.
Preparation: add the listed ingredients to the vodka. Insist 5-6 days, stirring regularly. Strain. These flavors perfectly eliminate moonshine smell.
cherry vodka
Ingredients: vodka, cherry fruits.
Preparation: fill the bottle 3/4 with ripe cherries (half of them should be pitted), fill with vodka and put in the cellar for 1.5 months. After the above time, drain the vodka and squeeze the cherries through the canvas. Let them rest. After a day, mix the juice with vodka, bottle it, seal it. It is recommended to try in a year.
Usually women prefer drinks that are weaker and sweeter than classic moonshine. Especially for them, we will give several recipes for drinks with a pleasant, mild taste.
strawberry vodka
Ingredients: strawberries or strawberries - 3 kg, sugar - 1.5 kg, vodka - 1 bottle.
Preparation: Grind strawberries or strawberries with sugar, add vodka.
"Cognac"
Ingredients: strong moonshine - 3 l, high quality sugar and tea - 1 tbsp each, bay leaf - 3 pcs., black peppercorns - 5 pcs., clove buds - 3-5 pcs., a few orange or lemon peels.
Preparation: mix all the ingredients thoroughly and let the vodka brew for 10 days.
Robin
Ingredients: raspberries, vodka, sugar syrup to taste.
Preparation: fill the bottle 3/4 with ripe raspberries. Fill with vodka and keep two days in the shade. Drain, discard the raspberries, put them in 1/2 bottles of fresh ones and again fill them with the same vodka for two days. Drain, strain. Dilute sugar syrup and add to taste.
Absinthe
Ingredients: vodka, leaves and flowers of field wormwood.
Preparation: dry the upper leaves and flowers of the field wormwood in the shade, then immerse in vodka so that they take up a quarter of the container. Vodka can be consumed in 1-2 weeks.
Caraway vodka
Ingredients: cumin - 350-400 g, water - 1 l, sugar to taste.
Preparation: distill water with cumin through a distillation apparatus. The resulting caraway water can be stored in the refrigerator or in the cellar for several months. When you need cumin vodka, sweeten the water quite a bit, pour it into vodka to taste - and the drink is ready.
colored vodka
Vodka can be given a very beautiful color without the use of any artificial dyes.
For her to buy:
- blue color - insist it on cornflowers;
- green - on mint;
- red - on blueberries;
- purple - on sunflower seeds;
- yellow - on saffron.

You can also clean vodka and alcohol at home. But we’ll warn you right away: this will not save you from deadly methyl alcohol. And from harmful impurities - easily. Additional purification will improve the quality of vodka and prevent hangovers (if you drink in reasonable quantities).

Part 1. Vodka from the store

You bought a bottle in a store and suddenly doubted its proper cleaning. You can insure yourself by cleaning the vodka yourself. Home cleaning may well remove foreign impurities in the product. There are several ways to clean vodka. They can be used either singly or in combination.

Filtration

This is the simplest: take a paper towel, roll it up with a funnel, put a piece of cotton wool on the bottom, you can add more activated or plain charcoal, put another paper funnel on top. And slowly, in a thin stream, pour vodka through this structure.

Instead of paper towels, it is convenient to use paper coffee filters.

You can take activated charcoal, you can buy charcoal tablets in a specialized store for cleaning moonshine, or you can pull out a cooled coal from the barbecue in the country. It is better not to take purchased coals for barbecue - they give an unpleasant smell to the product.

Infusion

You can add the same coal to vodka and insist on it for several days. Tightly closed containers with vodka should be shaken twice a day. After infusion, it is better to filter the vodka, as described above.

Milk and proteins

Ancient folk way. Add milk or egg white to vodka. Shake. Protein or milk will curdle, bind impurities and fusel oils and precipitate. And you filter the vodka, and drain the sediment.

Potassium permanganate

Freeze

Vodka is poured into a bag and placed in the freezer. In our freezers, vodka does not freeze, its freezing temperature is below 20 degrees. But impurities turn into small pieces of ice. They must be filtered first through a fine sieve, then through a paper filter.

Part 2. Alcohol

The days of Royal alcohol are long gone. And you can’t buy food alcohol in stores now. But sometimes they still get it. In different ways and for different purposes, but ethyl or medical alcohol gets to consumers. Rare extreme people drink it pure. Usually alcohol is diluted to a strength of vodka - 40 degrees. This must be done carefully. And the resulting product must be cleaned. Since when diluting even pure alcohol with pure water, impurities are still released.

Step 1. Distinguish from methyl (technical)

It is very important. In general, it is better not to buy alcohol in a dubious place. Although if the official sale is prohibited, then all places are dubious. Sometimes alcohol is bought at distilleries, this is a fairly reliable place. However, if drinking alcohol comes into contact with you:

Smell. Bad alcohol will smell like acetone. But just do not bring your nose close to alcohol - you will burn your mucous membrane. It is necessary to bring the container with alcohol to the side of the nose, no closer than 15 centimeters, and wave the alcohol vapors at yourself with your hand. This is how professional tasters evaluate aromas, it is safe. Methanol itself does not differ from ethyl alcohol, but its impurities differ.

Set it on fire. Ethyl alcohol burns with a blue flame, technical alcohol with a green one.

Heat up the copper wire. When hot copper wire gets into the alcohol, a sharp unpleasant odor can be released - this means you have methyl alcohol. Edible alcohol will not react to this.

Step 2. Find good water

Not boiled and not distilled. It is best to take bottled water and filter it additionally. Or spring - and also filter. Mineral water with added salts is not suitable.

Step 3. Glucose

You can buy it at a pharmacy or cook it yourself. 1 kg of sugar must be diluted in a liter of water and put on fire. Boil, constantly removing the white foam. When the foam stops forming, the syrup is ready.

Step 4. Quantity calculation

Step 5Connect

Pour the required amount of water into a container, add a spoonful of glucose and stir. Then pour alcohol into the water.

After you have introduced alcohol, mix the resulting liquid. Keep in mind that its volume may be less than the combined volume of water and alcohol. Part of the liquid volume is lost during the reaction.

Step 6. Purification and filtration

It is necessary to add coal to alcohol, you can even have a few activated tablets. Leave for 2-3 hours, then filter through a dense cloth or through cotton wool. Additionally, you can use any method of cleaning vodka from those outlined in the first part of the article.

Step 7: Exposure

Pour the diluted vodka into bottles and let stand for 2 days. Sometimes it is recommended to defend a week.