moonshiner calculator for windows application. Separation of heads and tails during moonshine

homemade alcohol in moderation is cleaner and healthier than store-bought, and every adult knows this. But in order for the drink to turn out the way it should, you need to know the technology. fractional distillation. In this article, we will consider in detail how to properly perform the separation of "heads" and "tails" during moonshine brewing and get the desired quality at the output.

The correct separation of moonshine into fractions allows you to get quality drink without harmful side impurities resulting from the fermentation process.

There are three main fractions of moonshine:

• "heads"
• "body"
• "tails"

Head faction

"Heads" ("Pervach" or "Pervak") - a low-boiling fraction with a boiling point lower than that of ethyl alcohol, have a sharp and unpleasant odor, evaporate first during distillation, this allows them to be selected and prevent them from entering the main product.

The “heads” contain a dangerous concentration of methanol in moonshine, acetone in moonshine, vinegar derivatives, and much more, which is dangerous for humans, this is the answer to the question why moonshine smells like acetone. Therefore, the separation of "heads" is one of the main tasks.

Some naively believe that you can drink “heads” and even get drunk faster than from the main product. However, this net harm and delusion, it is best to send them to the sewer.

So what to do with the selected heads of moonshine? It can be used as a kindling for a fire, furnaces, etc., but do not drink.

moonshine body

"Body" (or "heart") - the drinking part, it is for the sake of it that a rather long and capacious process is performed from the preparation of the mash to the main distillation.

Contains water, alcohol and other impurities that give the drink a distinctive taste. During distillation, it is impossible to clearly and completely separate into fractions; anyway, some substances with a similar boiling point will fall into the selection. Rectification is suitable for accurate separation into fractions, this is the only way to get pure ethyl alcohol, but along with impurities, the organoleptic properties of the drink are also removed.

Therefore, the taste and smell of the product from different raw materials will be exactly the same, because the drink will contain only ethyl alcohol.

It is also important to note the content fusel oils in moonshine. It is completely impossible to get rid of them, their benefits are rather contradictory. But there is a difference in dosage between poison and medicine, the same with alcohol. Taking it on holidays in small quantities, fusel oils can act on the liver, protecting it from the harsh effects of alcohol.

tail fraction

"Tail" is the third faction of moonshine that comes out last. Its usual sign is a cloudy color, a pungent smell. This part has great content those same fusel oils and isopropyl alcohol, therefore also not suitable for consumption.

The boiling point of fusel oils is much higher than that of ethyl alcohol, it is necessary to stop the selection in time and the tails will not get into the product.

What to do with moonshine tails? You can simply pour or overtake in distillation column and get pure alcohol (since after distillation, up to 40% ethyl alcohol remains), then dilute to a strength of 40% with water and clean with activated carbon, so you can get not bad vodka.

Calculation of the number of goals

In order to understand how many goals to select, you must first calculate their number, let's look at the main methods for calculating the number of goals.

By amount of sugar

Suitable if the initial sugar content of the mash is known, which can be measured with a vinometer (sugar meter) or the amount of sugar added to the mash is known. If 2 kg of sugar was used to prepare the mash, then there will be 120-200 ml of “heads” (60-100 ml for each kilogram of sugar).

Or if you have 10 liters of mash and you know that the initial sugar content of the mash was 20%, it turns out 10 * 0.2 = 2 kg of total sugar content, and we know that for each kilogram of sugar we select 60-100 ml of heads, it turns out what you need select 120-200 ml.

It is best to cut off the "heads" twice, half the calculated volume (based on the calculations above) in the first distillation and the second half in the second distillation.

For absolute alcohol

This is the simplest and reliable way determining the number of selected heads. Consider an example, you got 10 liters of raw alcohol after the first distillation with a total strength of 40%, then it contains 4 liters pure alcohol(we calculate according to the formula 10 * 0.4 \u003d 4 liters.). To simplify the calculations, we take the strength of alcohol as 100%, although such a strength can only be obtained in the laboratory. The heads should be taken 8-15% of the absolute alcohol that we calculated above, we recommend taking 10%, it turns out that the heads need to be taken 400 ml. (4 * 0.1 \u003d 0.4 l.).

By smell

A method only for moonshine professionals. If the distillate, when rubbing a few drops in the palm of your hand, stinks, then heads are coming. An unpleasant smell is the first signal that these are heads, as soon as it disappears, you can change the dishes and collect the body of moonshine. This method should be used only to check the correctness of the calculations of the number of selected heads.

How to select heads of moonshine

Constructions moonshine stills different and the methods of separating the heads and tails of moonshine may differ slightly, in this example we will consider a classic column-type distiller with a reflux condenser (additional refrigerator).

1. Pour raw alcohol into a cube and heat at maximum power until boiling begins, as soon as the temperature at the very top of the column begins to rise and approaches 78 degrees, you need to remove the heat so that the temperature in the column is 60-64 degrees, let it work in this mode for minutes 10-15.
2. Start adding heating power so that the temperature at the top of the column is in the range of 64-77 degrees ( methyl alcohol boils at a temperature of 64.7 degrees) and at the same time drops went into the selection at a speed of 1 drop per second (neither faster nor slower) and select the number of heads that you calculated using one of the methods above.
3. When you have finished the selection of heads and the drinking distillate has gone, change the receiving tank, increase the heating power so that the distillate goes in a thin stream and collect the body until the tails go, how to determine when to pump in the collection of the body and start collecting the tails, see below.

How to separate the tails

Tails in moonshine go immediately after the body, and in order to understand when they go, we need to know when the body ends. Consider the main and most reliable methods.

1. By absolute alcohol. Similarly, as in the calculation of goals in the example above. We determine the amount of absolute alcohol, for example, we have 10 liters of raw alcohol with a strength of 40%. We calculate by the formula 10 * 0.4 \u003d 4 liters. it turns out 4 liters of absolute alcohol, and we take 70% of this volume (4 * 0.7 \u003d 2.8 liters.) As a result, we should get 2.8 liters of pure alcohol in the body. But since it is impossible to obtain pure alcohol during distillation, the output is usually 90-92% or, depending on the equipment used, it may be less.
   Then how to understand how much you need to take away with the fortress that is coming? Everything is simple according to the formula T \u003d A / (K / 100), food T is the amount of body that must be collected at a given strength, A is the amount of body calculated from absolute alcohol, K is the total strength of the product obtained by distillation. As a result, we get 2.8 / (92/100) \u003d 3.043 liters, in order to completely assemble the body, 3.043 liters of distillate with a strength of 92% must be selected
2. By temperature in a cube. Tailings start to go when the temperature in the cube reaches 92-95 degrees, when this temperature is reached, stop picking the case and start picking tails

For a more accurate and correct selection, combine these two methods and get the perfect drink.

Collect the tail fractions at maximum power in a separate container for further distillation of the tails on a distillation column, this is the only way to collect the remaining good alcohol, there is no point in re-distilling on a distiller, only rectification.

Remember overuse alcohol in any form is harmful, but in moderation it is good!

Determines the amount of water that must be added to obtain alcohol in advance of a given strength.

In many cases of preparing tinctures, we need alcohol of a certain concentration, for example, 45% alcohol is suitable for cherry tincture, but freshly made moonshine is available, with an alcohol content of 75%. How to be? Forget complicated formulas, use the alcohol dilution calculator online!

You must specify desired fortress, the available volume of alcohol (in milliliters) and the available strength, click on the "Calculate" button. Use with pleasure!

Braga calculator online

The calculator determines correct proportions mash and the maximum possible alcohol content in it after the end of fermentation.

Attention! Consider the tolerance (the concentration of alcohol in the wash at which the yeast is killed) of your yeast strain! For most strains, this figure does not exceed 16%

Replacing sugar with glucose

After fermentation, 12.5% ​​less alcohol is obtained from glucose than from sucrose, but more High Quality. The calculator calculates how much glucose is needed so that the moonshine yield is the same as with 1 kg of sugar.

Alcohol in Braga before and after fermentation

For refractometer with Brix Wort SG scale.

The calculator calculates how efficient the fermentation was (whether the yeast converted all the sugar into alcohol).

SPECIFIC GRAVITY

Distillation to water calculator

Focusing on the volume of mash and the content of alcohol in it, the service calculates the expected yield of moonshine and the volume of stillage in the distillation cube, which will remain after distillation.

Optimal wort acidity

Medium acidity 4.0-4.5 pH helps fermentation and prevents the development of unwanted bacteria. Wort correction is done before adding yeast. To do this, you can use citric acid or juice (5 grams of acid is equivalent to the juice of one medium lemon). To determine the initial acidity of the wort, you need at least the simplest pH meter.

alcofan.com

In order to be able to prepare liqueurs or tinctures from the harvested crop, from your garden or from purchased berries and fruits, using your own recipe, you need to know the technology and proportions of alcohol dilution in order to get a drink good taste and a certain strength. It used to be customary to dilute alcohol, which is called "by eye". You can calculate the ratio of alcohol and water using special formulas, but these technologies are gradually fading into the background. Nowadays, especially with the advent of the Internet, it became possible not to look for a guide for making drinks, but simply to use ready-made tables or choose a calculator for diluting alcohol with water, where the necessary proportions are met and which can be found in the option online use, on numerous sites on the web.

The easy-to-use calculator allows anyone interested in making homemade drinks, tinctures or liqueurs, using their recipe, to calculate the amount of water added to alcohol to obtain drinks with a certain strength.

All you need to do in order to find out the number needed for your case is to enter the known values ​​\u200b\u200binto the calculator.

Entered figures for calculating the strength of the resulting drink

• the amount of alcohol used;
• the strength of the alcohol used;
• the strength of the resulting drink.

To calculate the resulting final strength, these three components are enough to work on online calculator and obtain the required proportion.

The calculator calculates the composition based on the formula X=NP/M-P

• amount of water - X;
• alcohol strength - N;
• initial volume - R;
• final fortress - M.

It is important to remember that you must first dial right amount water. Only the required volume of alcohol should be added to the water, and not vice versa. This should be done so that no chemical reaction occurs during mixing.

Alcohol happens various cleaning and here, too, you need to know some of the nuances Make a drink at home using your traditional recipe the easiest from good alcohol diluted with water. This is for everyone known way which is often referred to as the "cold" method. It is worth mentioning that this method is also used in factories producing alcoholic beverages. Sometimes vodka is used for breeding, with a strength of 40 degrees, but then the result obtained may not correspond in strength to what was supposed to be obtained in the end.

1. Made from wheat or rye, or other grains, as well as potatoes, is called Alpha, Extra and Lux ​​and corresponds to 96.3%.
2. Basis and First grade are also made from grain or potatoes, but its percentage is already 96.
3. The highest purification, ethyl, from which inexpensive vodka is usually produced, with a strength of 40 degrees, corresponds to 96.2%.

It is important to remember that diluting alcohol with ordinary tap water will not work. As a result of this dilution, a precipitate may appear, the solution becomes cloudy, because the water contains impurities.

Sometimes you need to dilute the alcohol to get homemade vodka, a fortress of about 40 degrees. For this, a glass of alcohol will require 280 ml of water. If the volume is larger, then add more water, but proportions are preserved.

The calculator for calculating the ratio of water and alcohol to obtain a 40 degree drink is convenient to use, but sometimes you can use a table with more exact values. This table is known as Fertman's.

Alcohol dilution table

P - fortress after dilution
D - strength before dilution

• Add an activated charcoal tablet when diluted;
• Squeeze the juice of one lemon or orange, add to the prepared drink;
• Instead of lemon, you can use citric acid, no more than one teaspoon;
• Sometimes they use adding a spoonful of honey to the already ready drink. In this case, the drink becomes cloudy and becomes opaque.
• To give sweet taste, add sugar, at the rate of a tablespoon per half liter of water.

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Dilution technology

• Alpha - 96.3%(made from rye or wheat);
• Suite - 96.3%(cereals and potatoes 35%);
• Extra - 96.3%
• Basis - 96.0%(cereals and potatoes 60%);
• Highest purification - 96.2%(suitable for the production of cheap vodka);
• 1st grade - 96.0%(not used for the preparation of alcoholic beverages).

Here we see a list of all types of alcohol that can be found on sale in our country. If you have a choice, then it is best to use Alpha alcohol, but it is better not to take the last two varieties.

With the second ingredient - water, it's also not so simple, you can't use tap water, even if you boil it first. As practice shows, tap water is often very hard and with various impurities. For getting best result, distilled or store-bought purified mineral water is ideal, in which case we will protect our diluted alcohol from clouding.

Correct Proportions

Probably one of the most difficult tasks is calculating the proportions, how much of what we need to add to get the required strength, for this you can use our calculator for diluting alcohol with water.

This calculator works based on the following formula:

X = NP/M - P

• X is the number of ml of water to be added.
• M is the required strength of the final solution;
• Where N is the original alcohol strength;
• P - initial volume.

For example, to obtain 70% alcohol per jar of medical (100 ml), you need to add 37 ml of water.

96*100/70-100=37ml

It is very important to pour alcohol into water when diluting, and not vice versa, otherwise the solution may become cloudy. And cold water should be used. This fact was proved by D. I. Mendeleev.

We dilute alcohol with water to the consistency of vodka

If we are faced with a more mundane task, to prepare vodka from alcohol, then for this we need to add 140 ml of water, while at the output we will get 240 ml. If the resulting solution is prepared for direct consumption, we recommend that you slightly improve the taste and smell. To do this, you can simply add a little citrus juice, citric or acetic acid, honey or glucose. We add all these ingredients to taste, but if you overdo it too much, you can get not vodka, but tincture.

For example, to simply soften the taste, you need to add no more than one tablespoon of acetic or citric acid per liter of vodka, add honey in a ratio of 1 to 10.

settling

After we have received the solution we need in terms of strength, we still cannot call it ready, it needs to be infused for several days, and preferably for a whole week, this is necessary for all the chemical reactions that occur there to be completed. Moreover, it is necessary to defend at a temperature of +5 degrees Celsius in a tightly closed and completely filled container, otherwise alcohol will lose its properties upon contact with oxygen.

This is how the solution settles, you can already safely start preparing various tinctures or other alcoholic beverages at home.
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Theoretical Information

• For a beginner moonshiner, distilling moonshine seems like a very simple and exciting process.
• Only when you start to act, you will realize that you do not know about many things.
• You can find an experienced moonshiner and ask.
• It is more accessible to turn to Internet sources, and use a calculator for calculations.

Selection and preparation of raw materials for moonshine

The quality parameters of moonshine include the strength of the drink in percent and its purity. Purity refers to the absence of foreign matter. The most dangerous - methanol has an alcohol smell.

Main classic products for moonshine are: sugar, yeast and water. To determine their number, you need to find out how much drink is required to exit. If you make moonshine with a strength of 40 °, 1.2 liters of liquid come out per 1 kg of sugar. For example, using a calculator, you can calculate that to get 5 liters of moonshine 40 ° you need 5 x 1.2 \u003d 6 kg of sugar.

• The rest of the products are calculated in relation to sugar. The formula for the calculation is simple: for 1 part of sugar - 0.1 yeast - 3 parts of water. In our example, 6 x 3 = 18 liters of water and 6 kg x 0.1 = 0.6 kg = 600 g of yeast. A calculator is not required for this simple calculation.
• It must be taken into account that the distillation of moonshine gives a real yield of the final product, less than the calculated one. It depends on the quality of the raw materials, the temperature and the speed of the process. Therefore, the formula will be as follows: multiply the resulting amount of product by 1.2. Using a calculator, we get 7.2 kg of sugar - 800 g of yeast - 21.6 liters of water.
• Moonshine can be made from different fruits, berries and other products. It all depends on the availability of sugar and its cost in your area. The calculation correction factors take into account sugar content and moisture content in the mixture. If you need a liqueur, then use fruits and berries.

Fermentation

Fermentation of the must occurs at temperatures from 18 to 24 °. Why is it important to maintain a certain temperature? Alcohol is formed during the fermentation of yeast. If the strength of the mash is more than 15 °, most of the yeast dies. Sugar does not have time to ferment. The solution is to make the temperature in the fermentation room constant.

As a result of the oxidation of alcohol, harmful products. These include:

• acetaldehyde
• methanol
• acetic acid
• tails

Methanol is extremely dangerous. He promotes education. acetaldehyde. Methanol causes severe forms of poisoning. There are frequent deaths. If methanol has entered the body in high concentrations, then no snack will help. Poisoning can result in complete blindness. Remember - you should not relax. Even after reading that in the manufacture of moonshine from sugar, methanol is practically not formed.

Wort correction

The wort must be adjusted for acidity with citric acid. The optimal acidity for fermentation is 4.0 - 4.5 pH. They claim that they also drank fermented mash, if there was good snack on the table. But the mash cannot be compared with the final product, which gives out the distillation of moonshine. The amount of citric acid contains integral expressions. You need to use a special calculator. But you can just take on the tip of a knife for 5 liters of wort.

• The beer column gives good distillation performance.
• The column has a condenser cooler, a thermometer, a dephlegmator and a tap for precise liquid dosing.
• In the factory, what height the column has determines the performance and quality of separation into fractions.
• At home, the height is determined in proportion to the diameter.
• The column must have a diameter that you can put on heat.

Distillation of moonshine from large volumes of mash is possible if continuous beer column. This type of distillation is used in industry.

Additional step when receiving moonshine

• Beginning moonshiners ask the question: “Why is the second stage of distillation needed?”. The answer is simple - to get a quality product.
• The moonshine still looks like a factory column, but with one stage of distillation. Therefore, for double distillation liquid must be drained into a separate container.
• In order to prevent methanol and other tailings from entering moonshine, the product must be cooled to room temperature.
• Due to the high strength of the drink after the first distillation, harmful substances are poorly output. The liquid obtained at the exit after the first stage is diluted drinking water to obtain a fortress of 40 °.

Then it is poured into a distillation vessel and heated for big fire up to 60–65°. The first fraction obtained at the exit is used only for non-food purposes or poured out. The volume of the fraction is approximately 1-2% of the total volume. These are the so-called heads. It contains low-boiling impurities. Heads should be collected at a reduced boiling point.

• The second fraction is obtained after accelerated heating with a maximum temperature of 85-95°.
• You can select the main part. For its tasting, an appetizer must be prepared.
• The third fraction entering the outlet contains a very small percentage of alcohol.
• But the content of fusel oils (tails) is high. Tails are inappropriate.
• They, like heads, are best not to be used at all.
• Capacities for heads and tails occupy from 3 to 7% of the total volume. We take a calculator and count again.

Heads and tails are poured into the sewer. A snack awaits on the table. Friends who have come to the light will help evaluate the quality of the product.

What should be the alcohol

About what alcohols are described in a separate article. Here we will not focus on this. I'll just say that it should be naturally drinkable, of high quality, and from trusted sources. And also absolutely transparent and without extraneous smells.

What water to use

• The quality of the water used is as important as the quality of the alcohol.
• Okay, I turned it off. Let's say a little less, but also very, very important.
• I think it's unnecessary to say that water should be drinkable, clean and transparent, so let's move on to less obvious things.

The main indicator of water for us is hardness. Hardness is the amount of calcium (Ca) and magnesium (Mg) in water. It is measured in mg-eq / l. For dilution, it is necessary to use water with the lowest hardness indicators, in other words soft water. Otherwise, the solution will become cloudy, and it will lose its taste.

So how hard should it be? According to the publication “Technology of alcohol and alcoholic beverage production” (M. “ food industry”, 1973) for the preparation of alcoholic beverages, water with a hardness of less than 1 mg-eq / l for natural water and less than 0.36 mg-eq / l for softened water should be used. We will use natural water, so we focus on 1 meq/l.

How do you know what hardness your water has, you ask? I’ll tell you now, but let’s first consider the options for what kind of water we can use.

tap water

The worst option. Such hardness can reach 7 mg-eq/l. In addition, it contains bleach, which has its own bright pronounced odor. I do not recommend using such water, but if you still decide, then you need to make some manipulations on it.

• First, let the water stand for 3-4 hours to evaporate the bleach.
• Then boil the water and let it cool down.
• After boiling, pass through a household filter jug ​​for water.
• Now there are a lot of them on sale and they do a good job of purifying water.
• After these procedures, the water is ready for use.

Spring water

Most sites on the Internet recommend just such water, but I would not be so categorical. It's not all that simple. As a rule, spring water is very tasty, but its composition and hardness cannot be determined without special analysis. In addition, its performance can vary greatly from time of year, heavy rains or drought.

Therefore, I cannot recommend this water. If you have a spring or well nearby, you can try using this water for cooking. Not a large number mixture and see what happens. If it does not become cloudy and its taste suits you, then the water from this spring is suitable for use.

Purchased bottled water

This, in my opinion, is the best of the options. On purchased bottles they write chemical composition and hardness, so we just have to choose the right water for our purposes.

This, as I said, is water with a hardness of 1 meq/l and below. There are plenty of these for sale. I have even seen water with a hardness of 0.05 meq/l. It happens that the total hardness is not indicated on the bottle. Then you should focus on the content of Ca and Mg. It is desirable that calcium be less than 10 mg / l, and magnesium - less than 8 mg / l. At least my water has such indicators.

Distilled water

It would seem that what could be better than water purified from all impurities for diluting alcohol? This water is definitely not cloudy. But even here it is not so simple. Everything will depend on what you are going to use the resulting mixture for.

If for further preparation some kind of tincture, for example Peppers or Nuts, the taste of which is determined primarily by the ingredients included in it, then distilled water will do just fine. After all, she has no taste.

For the same reason, it is not well suited for making vodka, the taste of which largely depends on the taste of water. Vodka prepared with distilled water is significantly inferior in terms of palatability vodka on spring or bottled water.

To summarize: for dilution, use soft bottled water with a hardness of 1 mEq / L and below.
vinodela.ru

Precise Breeding Rules

• At the factory, the column is equipped with various sensors. In the arsenal of a home moonshiner, there should be at least a calculator and a hydrometer to determine the strength.
• The formula for determining the amount of water for diluting moonshine contains the following parameters: Ki - the strength of the available liquid; Kv - a fortress that you need to get to the exit; Vo is the total volume of the product.
• The formula looks like: amount of water = (Ki / Kv) * Vo - Vo. For example, 2 liters with a strength of 85 degrees. You need to get 40°. We take the calculator again. Calculation of the volume of water \u003d (85/40) * 2-2 \u003d 2.25 liters.

Water is poured into moonshine, and not vice versa. It is necessary to carry out the process without haste and in one go.

Additional purification of moonshine by charcoal

Used for cleaning in factories distillation column with the so-called plates. They separate out individual impurities. A separate column is sometimes installed to take methanol. But we make moonshine from sugar, and methanol is not terrible for us.,

It is important to allow the liquid to cool to room temperature. At elevated temperature many impurities are not released by any purification method.

• old method chemical cleaning finished product This is charcoal cleaning or carbonization. As a way out, activated charcoal purchased at a pharmacy is most often used. But it is much more effective to carry out carbonization with charcoal.
• You don't need a calculator here, just follow the ratio. For 6 liters of moonshine take 200 g charcoal and insist. The coals are put into the container and the liquid is poured. The coals float. When they all settle to the bottom, shake the container. This operation must be done twice.
• The way out of finding charcoal is to make your own charcoal. Kindle a fire, preferably from birch branches and bark. Take clay pot and stack the burnt, but not cooled firewood. Wood ash must be blown off. Close the pot tightly and leave to cool completely. Chop the resulting pieces a little. You can carry out charcoal.
• For an experienced moonshiner, it is no secret how to store moonshine. But it usually doesn't last long. To get full satisfaction from the moonshine process, a snack is very important. The appetizer is prepared in advance, as all attention is focused on the process.

The scope of moonshine in everyday life is wide. Pouring made from moonshine may have low degree. Use a dilution calculator especially for women. Pouring is a matter of taste. Hence the variety of products for moonshine tincture.

tonnasamogona.ru

Are we preparing moonshine for consumption?

When we prepared bottled water and medical alcohol in the required proportions, you can proceed to step by step process mixing:

1. Any container will do, the main thing to remember is that you will have to use it later.
2. Pour all the water into the pre-prepared dishes at once.
3. Do not let it settle, mix or perform other manipulations.
4. Take out the alcohol, measure out the required volume with measuring utensils and pour into the dishes.
5. Slowly add 95% alcohol while constantly stirring the mixture.
6. Stir it again.

Now the resulting liquid must be poured somewhere in order to be stored in the future. Bottles to be filled fully and close them as tightly as possible. The fact is that when in contact with air:

• The alcohol evaporates.
• Acetic acid is formed on the surface itself.

It is not even clear what is worse - losing some of the vodka or “enjoying” the taste of vinegar.

Now it is better to move the vodka to the refrigerator and set temperature regime by 4 degrees Celsius. Regarding the timing of upholding, opinions are divided, on average they talk about 3-4 days.

And a few words about filtration- at the bottom of the bottle you can throw a couple of tablets activated carbon , acting as an absorbent, it will cope with various small impurities. After that, it is enough to strain the entire volume through cheesecloth or any other artificial filter.

How to improve the taste of vodka?

Some people like vodka with additives, so after settling, you can give the drink a unique taste:

1. Most often, glucose is used for these purposes, 10-15 ml will be enough per liter.
2. Honey is ideal, it will need 2-2.5 times more than glucose.
3. Milk is a more specific component, here you should already be guided by your taste and previous cooking experience.
4. Adding spices will soften the taste of vodka, or rather the alcohol itself.

You can get much more pleasure from drinking a drink with such inclusions, especially if the process is more interesting than the end result. The drink will go faster and better.

As a result of the flow chemical processes contraction will occur, the volume of mixed water and alcohol decrease due to chemical reactions.

At the very beginning, we thought that 1400 ml of water was needed, according to all the rules of mathematics. But in fact, 1440. These very 40 ml are “compressed”, getting lost in the process. Not the biggest loss, but it is better to know this at the beginning of your journey of making alcohol.

Cooking vodka

There is nothing easier than making quality vodka:

• Take 1440 ml of bottled water by buying it from a nearby store.
• Pour them into a large container.
• Find 1 liter of quality medical alcohol.
• Pour into prepared bowl and stir.
• Vodka is ready, it remains only to insist, filter and add additives. But it's to your taste.

No need to cook anything, wait for months, prepare the ingredients in advance. The whole process will take a couple of minutes, except that you will have to tinker a bit with filtering.

If you know what to do with alcohol to make vodka, you will not be lost in any situation. The main thing to remember is that everything should be in moderation and that alcohol will not make you happy, even if at first it seems otherwise.
1-vopros.ru

moonshiner calculator free download

You can download the moonshiner calculator for yourself and install it on your personal computer, this calculator has more advanced functionality than the one presented on the site. The program runs on personal computers running the Windows operating system: CalcSam_v4_3

The calculation of the amount of ingredients for mash and the dilution of the finished product can be carried out using the moonshiner's calculator. Approximate calculations of the volume of fractions during distillation can be determined by the content of sugar or alcohol in the raw material.

Below are the most necessary calculators, using which you can achieve the production of high quality raw materials.

Dilution of alcohol with water calculator

Dilution of alcohol with water calculator

You need to add ml of water.

The exact proportions of alcohol are needed when we are going to make various tinctures and liqueurs, for example, 35% is needed for apple tincture, but only batin is a vigorous moonshine with an alcohol content of 99%, what to do? How to dilute? Simply enter this data into the calculation form above and get the exact advice on how to proceed.

Sugar mash calculator

It will help to determine the correct proportions of the mash and the highest possible alcohol content in it after the end of fermentation.

Home brew calculator

The output will be a mash with a % alcohol content.

Take these calculations seriously, how successfully you control the entire process of making moonshine, its taste, color and smell directly depend!

Fructose or Glucose Sugar Replacement Calculator

Braga from glucose will produce 12.5% ​​less alcohol than the same from sucrose, but of higher quality. This calculator will calculate how much glucose is needed so that the output of moonshine is like with 1 kg of sugar.

Glucose sugar replacement calculator

You will need kg of glucose.

Fermentation efficiency (alcohol calculator in mash before and after fermentation)

For refractometer with Brix Wort SG scale. The calculator will show the fermentation efficiency, how well the yeast worked and what we have as a result.

Alcohol calculator in Braga before and after fermentation

You will need kg of glucose.

Distillation to water calculator

Based on the volume of mash and its alcohol content, the calculator will calculate the estimated yield of moonshine and the volume of stillage in the distillation cube, which will remain from the distillation process.

Optimal Wort Acidity Calculator

In order for fermentation to be successful and undesirable bacteria not develop during this process, the medium must be of optimal acidity: 4.0-4.5 pH. If it is necessary to make a wort correction, it must be done before pitching the yeast. IN this case fit lemon acid or lemon juice(based on: 5 grams of acid corresponds to the juice of one medium lemon). You will need even the simplest pH meter to control the acidity.

Calculator optimal acidity must

For breeding, you need only a gram of acid.

Calculation of the fractionation of moonshine

The distillation of the mash is associated with obtaining a product in which, in addition to ethyl alcohol, there are impurities of minor components. Their presence negatively affects the quality of moonshine.

Therefore, it is important to carry out a preliminary calculation of the volume of fractions, which among distillers are called heads, distillate body and tails. When selecting fractions, it is important to take into account the boiling point of ethanol and impurities.

By the way, here you can download moonshiner calculator to your computer: CalcSam.exe

To determine how much you need to select the first fraction of moonshine, use different calculation methods. The simplest method is based on measuring the level of sugar content in the mash before adding yeast.

• For example, if 1 liter of mash contains 15% sugar, then by simple arithmetic operations you can calculate its weight.
• It leaves 150 g. According to practical observations, 70-100 ml of the first fraction should be taken from 1 kg of sugar used to make mash.
• For 1 liter of mash, the indicator will be 10.5-15 ml, and for 10 - 105-150 ml.
• In order to get in the process of moonshine quality product, it is necessary, with slow heating, to select the heads with harmful impurities
• . This allows you to get pure moonshine High Quality.

Secondary distillation

If the process provides secondary distillation moonshine, then the intake of the estimated volume of heads can be divided into two parts and selected 75 ml each.

The selection of tailings is carried out at the moment when the strength of the distillate changes. If the indicator falls below 40-41% vol., then you need to immediately begin the selection of tailings. To prevent fusel oils from getting into the main tank, it is required closer to the end of the process to measure the strength of the distillate collected in a separate container more often.

• When using the double distillation method, raw alcohol is taken to a strength index of 30% vol. To do this, it is better to use an alcohol meter.
• If the necessary device is not at hand, then the determination is carried out by igniting the liquid in a teaspoon.
• In this case, you must adhere to elementary safety rules and do not use open fire near the place of distillation.
• Raw material is collected until the liquid burns.

Methods for determining the volume of fractions

The volume of the first fraction can be calculated using ethyl alcohol. This method involves the extraction of distillate from the mash without separation. After the process is completed, with the help of an alcohol meter, the indicator of the strength of the moonshine is measured.

For example, if 1 liter of moonshine contains 45% ethyl alcohol, then for 100% pure alcohol in the distillate, the volume will be 0.45 liters. Based on this indicator, fractions are calculated. As heads, 10-15% of the calculated amount of alcohol or 45-70 ml of the total volume should be selected.

An important indicator in the selection of heads is the smell. The first fraction is characterized by the presence of impurities. Therefore, experienced distillers in practice substitute a clean hand under a stream of distillate and catch a few drops.

They are rubbed in the palm of your hand and smelled the aroma. The selection of the body is carried out after the smell of the first fraction has gone. The temperature method can be used to separate the distillate into parts. But the practical side of its application does not give accurate results.

Measurement of the strength of moonshine

• One of the important parameters alcoholic drink expressing its quality, nobility is a fortress.
• The indicator determines the ratio of the volume of pure ethyl alcohol to the total amount of liquid.
• It is difficult to understand the strength of the product by the taste of the product, therefore, in practice, measurement is carried out using a hydrometer or alcoholometer.
• The principle of operation of the devices is based on measuring the density of a liquid substance.

Each alcoholmeter is designed for a certain range of action. To work with moonshine, it is better to use a device that determines the strength from 0 to 80% vol. An alcohol meter is used to determine the density of the mash and the finished distillate.

Since the density of alcohol differs from water, its content in different proportions in a mixture indicates a difference in performance. The lower the density of the mixture, the deeper the device sinks.

To obtain the most accurate result, measurements are recommended at a distillate temperature of 20°C. The alcoholmeter works only under specified conditions, so it will not be able to show a result if the density is below or above the range.

The device is lowered into the liquid. According to the scale applied inside the glass tube, the strength of the drink is determined.

Calculation of the decrease in the density of alcohol

Professionals say that the strength of moonshine should not be lower than 50% vol. The result of distillation is Reviver. To make it pleasant to use, you need to reduce the strength by mixing and softening.

For this you can use:

• wine;
• water with sugar or fructose;
• herbal tinctures;
• pure softened water.

IN various options moonshine is used in certain proportions. To blend the resulting products, you can use online mixing calculators.

Using the program, you can calculate the density of moonshine obtained by mixing two volumes of an alcoholic beverage with different strengths. For example, if you take 500 ml of liquid with a strength of 40 and 55% vol. and mix them, then the output will be 1000 ml of the mixture with an indicator of 48% vol.

Using the calculator

Using the dilution calculator allows you to calculate required amount alcohol and water for a given volume and density. To do this, you will need to enter the indicator of the required volume, degree and strength of the available alcohol.

For example, to obtain 1000 ml of a mixture, with a density of 40% vol. in the presence of a distillate with a strength of 55% vol. you need to take 727 ml of moonshine and 273 ml of water.

• You can use another calculation method in which you can calculate the amount of water that needs to be added to the available alcohol in order to get the desired strength.
• In the field of the online calculator, an indicator of the volume of alcohol, density and the required degree after dilution are entered. For example, in the presence of 1000 ml of alcohol with a strength of 55% vol. to dilute it up to 40% vol. 375 ml of water will be required. The total volume after addition will be 1375 ml.
• Calculators use the unit of volume in milliliters, and the numbers are entered as integers, without fractions. When using the program, you can accurately calculate for any type of drink prepared on the basis of moonshine.

Correct calculation of the distillation process

The distillation process is preceded by the wort preparation technology. To calculate the alcohol content in Braga, there is a sugar wort calculator. Data on the amount of sugar is entered into the fields of the calculator.

• For example, 1 kg of sugar will require 4.84 liters of water.
• As a result of fermentation, mash will be obtained with an alcohol content of 11.8%.
• It is important to take into account the tolerance of yeast to alcohol.
• Alcoholic yeast is predominantly chosen for the process.
• The stability index for them is 18%.

When replacing sucrose with glucose, the volume of the final product decreases. For getting the same amount moonshine you need to take more glucose. For calculation there is a calculator for the conversion of ingredients. To replace 1 kg of sucrose, you need to take 1.125 kg of glucose.

For the distillation process, a calculator is provided that allows you to calculate the time, temperature of heating the cube, the selection of liquid by fractions. To obtain accurate data, technical parameters of the cube are entered into the fields of the calculator.

Calculations according to the data are relevant for distillation on the simplest designs of the distillation apparatus. Boiling Calculator water-alcohol mixture allows you to calculate the performance at normal atmospheric pressure.

With this calculator, you can easily calculate how much water you need to add to moonshine to get the result you need.
Many people who are engaged in moonshine brewing at home are interested in the question of how to dilute moonshine. An undiluted drink can burn the mucous membrane, which in turn makes it difficult to breathe. alcoholic drink taken with water or diluted. The strength of the diluted moonshine immediately decreases. In order to calculate the correct ratio of the proportions of water and alcohol, there is a special calculator.

In order not to spoil the drink and reduce the degree of alcohol concentration, there are several methods of diluting it with water.

The Fertman table is the easiest way to calculate necessary proportions. It clearly demonstrates how to reduce the strength of the drink to 15% vol. This option is suitable if you do not have a calculator at hand.

Before diluting moonshine, you should measure the actual content of ethyl alcohol. To do this, you can use a household alcohol meter. The resulting indicator must be found in the first horizontal column.

How it works in practice

Presumably, a person wants to dilute a drink with a strength of 60% vol.

• At the exit, he is going to get moonshine, the strength of which will be 40% vol.
• In order to understand how much water is required for this procedure, you need to find the intersection cell of the desired row and column.
• In this case, the following results are obtained: 1 liter of a sixty-degree drink should be diluted with 514 ml of water in order to get forty-degree moonshine.
• The result can also be checked with a home alcohol meter.

A drink with an initial strength, for example, 80% vol. to obtain thirty-degree moonshine, according to the table, it is necessary to dilute 1709 ml of water.

Thus, a person involved in moonshine at home will be able to get the perfect mixture for their needs.

Special formula for breeding moonshine

Sometimes the table may not contain the necessary indicators. In this case, other methods of calculating proportions come to the rescue, for example, a special calculator or formula.

Today, there are various resources that offer, using a specific calculator, to calculate the required amount of water to dilute moonshine. Using such resources is very convenient and simple: in the appropriate field you need to enter the volume of the initial alcohol, the strength of the drink before dilution and the desired degree of strength. Next, the user clicks on the "Calculate" button and an automatic calculation takes place.

To calculate the proportions using the formula, you will also need a mathematical calculator. This formula looks like this: X = 100NP / M - 100P.

According to this method, the letter N indicates the amount of drink before all manipulations, M is the amount of moonshine that will be obtained at the output, the letter P indicates the coefficient resulting from dividing the initial solution by 100 ml, X is the amount of water used for dilution. With the help of a calculator it will be easy to make all the required calculations.

For example, a person needs to dilute 200 ml of alcohol with a strength of 95% by volume, as a result he wants to get a drink whose strength will be 45% by volume. In this example, the following calculations are obtained: 100*95*2/45-100*2 = 222 ml of water. It is this amount of liquid that will be required to obtain a drink with a strength of 45% vol.

Another modified version of this formula is as follows: M = (W1 / W2) * V - V:

• M is the amount of water that will be required;
• W1 is the initial strength of the drink;
• W2 - the desired fortress;
• V is the volume of moonshine in ml before the start of the procedure.

What water to dilute

People who are engaged in moonshine at home are concerned about the question of how to dilute moonshine with water. In this matter, it is important to approach with responsibility the choice of fluid used. It must meet certain requirements, because the quality and taste of the final drink, whether it be vodka or tincture, directly depends on this.

The requirements for water are:

• transparency;
• colorlessness;
• the content of the minimum amount of salts;
• slight rigidity;
• temperature not higher than +20 °С;
• purity;
• It is strictly forbidden to use tap or distilled water.

The liquid from the tap will not work, even if it is boiled. It will only significantly spoil the taste of the resulting drink. Such moonshine will be cloudy and with a sharp smell of ethyl alcohol. This is due to the fact that such water has an increased level of hardness, and alcohol may contain a large amount of fusel oils, which precipitate and leave cloudy stains.

If the moonshine is cleaned with charcoal or filtered, the color may change.

Desirable Options

For dilution, spring or artesian water is best suited. If there is such an opportunity, then before the procedure it is better to carry out chemical analysis. This is necessary in order to determine the composition of the liquid. This analysis can be carried out in the SES. With an increased level of hardness, water can be passed through a regular home filter.

Water can also be bottled, but it is important to monitor the content of mineral salts. This information can be found on the label where the composition is prescribed. The best product for the minimum amount additives. If necessary, such water can also be softened with a home filter.

In extreme cases, you can use tap liquid, but it should be carefully filtered. But the quality of the resulting moonshine will be much lower.

For taste, citrus fruits can be added to a diluted drink, Walnut, various berries, pepper, cinnamon and honey.

Quality control

You can measure the strength of moonshine with an alcohol meter, but, as practice shows, it gives absolutely accurate readings when analyzing only alcohol with water. On moonshine, the error is a few degrees, but this is not critical. But to measure with it how “vigorous” the tincture or liqueur turned out will not work. The device cannot determine this due to the large number additional components that change the density of a liquid, including sugar.

Scientific approach

Even pure moonshine is tested with an alcohol meter in compliance with certain rules. The accuracy of the result will depend on this:

1. Alcohol must be brought to a 20-degree temperature.
2. The product should be poured into a tall transparent container. If it is in a jar that is almost full, it can not be poured.
3. The alcoholmeter is smoothly and carefully immersed in moonshine and the level of its “freezing” is examined and on which part of the scale the liquid level is located.

For research house wine and tinctures, you will need another measuring tool - a household vinometer or a refractometer. They allow you to determine how much alcohol and sugar a particular drink contains.

Light as a feather. Pure as a tear

Some craftsmen try to determine the strength of moonshine by eye. In the truest sense:

1. Absolutely transparent liquid - high degree.
2. Muddy - low.

In fact, this method has a place to be, only as an addition to others, more accurate. The water is also not cloudy, but ...

It is much more reliable to weigh moonshine. The method will not give exact indicators, but it will allow you to determine on which side of 40 ° C the drink is located. To do this, you will need a kitchen electronic scale, a container and a measuring cup.

• A container is placed on the platform and the scales are turned on, while they will show zero on the scoreboard.
• With help measuring cup separate 1 liter of moonshine.
• Pour it into the container on the scales and study their readings.

Song of Ice

A liter of classic forty-degree vodka without impurities weighs exactly 953 grams. If the scales have stepped over this number, then there is more water in alcohol, respectively, its strength is less than the "reference" sample. If the numbers on the scales show less, then moonshine is more alcoholic and its strength is above 40 ° C.

You can freeze alcohol to determine its degrees. The drink will have such a fortress at which minus indicators it will turn into ice. For vodka, this is 40 ° C. Sometimes at home this turns out to be a difficult task.

Another folk method to find out the fortress of moonshine - arson. Many generations of lovers home production alcohol polished it to fairly accurate indicators with a small error. Any liquid containing more than 20% alcohol can ignite. But, depending on the fortress, this happens in a slightly different way.

And the flame

Moonshine is poured into a tablespoon to its brim, set on fire and the combustion process itself and what remains after it are studied.

1. The liquid ignites, but the fire immediately goes out. Approximate strength is about 20 degrees. This indicator is typical for the "tail" fraction. It is always separated from the body. At your discretion, the tails are added to the mash to increase the alcohol content or even poured out.
2. Moonshine burns only during contact with the flame of a match - 30 degrees.
3. The tongue of flame is red and quickly goes out. The spoon is filled with water by half or more - about 40 degrees.
4. The fire is like a flame gas stove: the bulk of blue color, but red tongues slip through. The rest of the water is less than 1/3 of a spoon - 60 degrees or more.
5. The flame is blue without inclusions, burns confidently and evenly. The liquid burns out in a spoon almost completely clean - this is a characteristic of alcohol with an alcohol content of 80% or more.

Of course, all these methods are not suitable for exact definition degrees of moonshine or calculations involving minimal deviations from the specified parameters. They allow you to get only a rough idea of ​​how strong the product turned out and whether it needs to be diluted before use.

Breeding rules

Moonshine is bred in two cases:

• to prepare for the use of the finished product (after the settling procedure);
• the second distillation of moonshine to reduce the fortress (this is necessary in order to get a more refined and strong moonshine).

For consumption, moonshine is diluted to 40 degrees.

Instructions for diluting moonshine:

Before the settling procedure, moonshine is recommended to be bottled, filling them to the brim. This must be done in order to exclude contact with air. Otherwise, undesirable chemical reactions may occur, which will lead to the formation acetic acid. In this case, the taste of moonshine will be completely spoiled.

Basis for liqueurs

Often people who brew moonshine at home not only use the resulting product in its original form, but also prepare various tinctures based on it. Such drinks are made using:

• Spices (cinnamon, vanilla, pepper mixtures, chili)
• Koreniev (ginger, horseradish, garlic).
• Medicinal herbs (St. John's wort, oregano, wormwood, etc.)
• Berries (raspberries, cherries, currants, gooseberries, etc.).
• Fruits (lemons, oranges, plums, apricots, pears, etc.)
• Dried fruits (prunes, dates)
• Other ( pine nuts, membranes walnuts, oak bark).

Spicy and herbal tinctures are most often made bitter and strong enough. These additives are not conducive to excessive sweetness. They contain a small amount of juice. What exactly is juice? It is water containing sugar. That is why in the manufacture fruit options it should be borne in mind that the degree of tincture will decrease. The base for it should be taken with a pre-inflated degree and pre-calculate what will happen at the output.