The correct distillation temperature of the mash. Getting cognac spirits

But I decided to consider it in more detail. This is due both to the fact that every day 2-3 people come to the site from a search engine for this particular request, and to some technological innovations that have emerged recently.

According to the Big Encyclopedic Dictionary, “FUSEL OIL is a poisonous oily liquid with an unpleasant odor; a mixture of monohydric alcohols, aldehydes, acids, etc. Formed as an impurity in the production of ethyl alcohol by fermentation. From fusel oil, amyl and some other alcohols are obtained.

So, the main part of fusel oil is isoamyl alcohol. It is to him that people owe a moonshine bouquet and a headache the next morning. Isolated in its pure form (this can only be done by technological tricks on the RK with a high degree of separation), isoamyl alcohol (another name is isoamylol) has a suffocating chemical smell of oil paint thinner. Actually, this solvent is made from isoamylol. If this blissful liquid is smeared over a water-alcohol solution, we will get an unrecognizable, but very nasty bouquet of the same “fusel oil”, the smell of which is familiar to many generations. It is necessary to make a reservation that there is not only isoamylol, but also other “fatty” alcohols. There is just more amyl.

There is no special point in “poking around” in these other components of fusel oil, since, firstly, they behave in a basically similar way and honestly sit in the tail fraction, and secondly, it makes sense to move from simple to complex. Those. first you need to get rid of the largest and nastiest, and only then think about whether it is worth bothering further. And this problem is not that unsolvable, but not so simple.

So isoamylol. Its boiling point is 132.1ºС. It would seem that there is something to fool around, even the water will depart earlier. But no, it turns out that the behavior of isoamylol is very dependent on the amount of ethanol in the solution. With a low alcohol content of the solution, it behaves like the head fraction, distilling at the beginning of the distillation. Measurements have shown that during conventional distillation of a low-alcohol solution, isoamylol is present in significant concentrations only in the first third of the distillation product. The rest (2/3 of the total amount of the product) contains only minor traces. In this case, the sublimation rate does not play a special role, it is the alcohol content that is more important, the lower it is, the faster and easier isoamylol leaves the solution. When distilling high-alcohol solutions, up to a strength of 40º, it stubbornly sits in a cube, starting to be selected when passing through 40º or less. This behavior is due to the fact that isoamyl alcohol is practically insoluble in water, but it is highly soluble in ethanol.

From this interesting mechanism of isoamylol sublimation, their own technology of fractional distillation on conventional distillers was born. When distilling the mash, the first third of the shoulder strap is selected in a separate batch. The second two thirds are distilled again to achieve the desired strength with a small selection of the head. Tails - to taste. Then the first batch is again diluted and crushed again, but now in half. The first half is either poured or transferred to a distillation column. The second half is distilled again to achieve the desired strength. Again, a little head and tails to taste. It can then be mixed with the drinking portion obtained from the second two-thirds of the very first shoulder strap. There will be more waste compared to the traditional method, but the quality is also higher.

Here is what isoamylol looks like isolated on RK:

Now, a few words about propanol-2 or isopropyl alcohol. For some reason, “slightly hysterical” statements like “what is isoamyl, here is propanol-2 yes. How important it would be from him ... ". Frankly, I do not quite understand these statements. Isopropyl alcohol certainly differs in organoleptic from ethanol, but these differences are in a sharper smell and taste. It belongs to substances of the third hazard group, i.e. moderately dangerous. Even using it in a chemically pure form is not capable of killing a person simply because it causes intoxication 10 times stronger than ethanol (the product of its oxidation by the liver is acetone) and even more persistent. A person loses consciousness long before he can use any significant amount of it without outside help. To date, not a single case of fatal propanol poisoning has been recorded.

So, in terms of answering the question about the boiling point of fusel oil, it would be correct to say:

The question of the boiling point of fusel oil has no practical meaning, since its composition is complex, the substances included in it have very different properties and behavioral mechanisms. To reduce their amount in the final product, it is necessary to apply the correct technological schemes of distillation. For their complete removal, it is also necessary to use the correct distillation equipment.

In the manufacture of moonshine, the temperature of the mash during distillation is of paramount importance. Without exaggeration, the quality of moonshine and the integrity of the moonshine still depend on how correctly the temperature regime is observed. Bringing the mash to a boil too quickly can even blow up the alembic. You can achieve the desired result through trial and error. But it is more reasonable to use the information already collected and ready-made advice.

Composition of raw materials

Braga is a water-alcohol solution, which, in addition to alcohol and water, contains impurities of essential oils, aldehydes and other compounds. The point of distillation is to extract as much ethyl alcohol as possible from this solution. The most complete separation of ethyl alcohol from the mash allows distillation with separation into fractions. There are several fractional distillation methods. Correct temperature control is optimal and proven.

Distillation temperature

The separation of moonshine into fractions is based on the difference in boiling points of the compounds included in the mash. At a pressure of 760 mm Hg. Art. the boiling point of ethyl alcohol is 78.3°C, of ​​water is 100°C. The rest of the substances included in the mash boil before alcohol or later. Consider, in a detailed example, at what temperature to drive moonshine.

Range 0-68°C

At the beginning of the distillation, the distiller is brought to an operating power of 63°C. Then the heating is reduced so that the temperature of the mash smoothly reaches 65–68 ° C. With moderate heating, the wash will linger for a while at this level, and will not slip through it. At this stage, the following liquid compounds boil:

• acetaldehyde - 20°C;
• formic ethyl ether - 54°C;
• formic methyl ester - 57 ° C;
• methyl alcohol - 65 ° C.

These harmful and poisonous compounds are called "heads", and the process of their separation is called the selection of heads. It is not recommended to use them even for technical needs.

Range 78-85°C

After the selection of heads, it is recommended to replace or clean the steamer. We put a new container and start collecting the "body" of moonshine. This is the purpose of the entire distillation, in fact, ethyl alcohol. To drive it out, we gradually increase the temperature of the mash to 78 ° C, approaching the beginning of the boiling of ethyl. The higher the concentration of alcohol in the wash, the faster it will evaporate. The exit of the body continues up to 85°C. We try to keep the mash in this temperature range as long as possible.

Above 85°C

Heating the distillation cube to 85 degrees, you can increase the heating and quickly separate the "tails". There is still a small amount of alcohol left in the moonshine still. But it is dissolved in a mixture of acetic and formic acids, butyric ethyl ether, amyl alcohol and other fusel compounds with a boiling point above 100°C. They are often referred to simply as "sivuha". The only option for their further use is to add to the new mash for the next distillation.

Distillation without a thermometer

In conditions where the distiller is made by hand and is not equipped with a thermometer, you can do without temperature readings.

Goal selection

In this case, double distillation is required. The first stage is carried out without crushing into fractions. Upon completion, measure the volume of raw alcohol in liters and the strength in degrees. To calculate how much pure alcohol is in Braga, you need to multiply these data by each other. 12-15% of the amount of pure alcohol is occupied by the heads, which must be taken into a separate container during the second distillation.

The second process for calculating heads is based on the sugar content of the mash. Measurements are carried out at the stage of preparation of the wort before the addition of yeast. For each kilogram of sugar added, 100 ml of heads must be selected.

Collection of moonshine body

The next step after the release of the heads will be the collection of alcohol distillate. It continues until the raw strength drops to 40°C. Technology without the use of an alcohol meter suggests setting fire to moonshine. As long as the combustion reaction is accompanied by a blue flame, the main fraction continues. stop burning.

Attention, only TODAY!

To get high-quality moonshine, and to protect your health as much as possible, you need to know at what temperature to drive moonshine. With a proper understanding of all the chemical processes that take place during moonshine brewing, you will produce a high-level moonshine that will meet your expectations.

Pay attention to the description of the temperature stages of the process of making moonshine. To separate the necessary parts of the drink, you need to maintain the correct boiling point of all components. This and many other interesting and useful facts are presented in this article.

It is necessary to take into account many aspects, which we discuss in detail in this article. We advise you to make notes and notes so as not to forget anything and not get confused in the numbers. This helps to remember the instructions, and makes it possible to refer to the records at any time already directly in the process.

Theoretical basis

The possibility of the existence of the moonshine process is determined by the fact that water, alcohol and fusel oils have different boiling points. Water boils at 100 degrees, alcohol at 78.3 degrees, and the evaporation of fusel oils begins at 85 degrees. Since these three components are present in the original product, its boiling point in the moonshine still ranges from 78 to 95 degrees. The more alcohol in the initial product, the more the initial boiling point approaches 78 degrees.

To get high-quality moonshine, using a moonshine still, during the distillation process, it is necessary to maintain a temperature of 78 to 93 degrees. It is in this range that the mash should be distilled.

Temperature conditions for the distillation of mash in a moonshine still

First stage

We place the mash in the moonshine still and start heating. After the mash warms up to 68-70 degrees, light harmful fractions begin to evaporate from it: methyl alcohol, acetic aldehyde, etc. The beginning of the process is signaled by the smell of alcohol and the appearance of the first drops of moonshine.
This begins to stand out "pervach", which is popularly considered the best. But this is not so, this is the most harmful part of the resulting moonshine - the “head”. It should not be drunk, but must be separated from the main part of the resulting alcohol, and used only for technical purposes.

Up to 70 degrees, the mash is heated at maximum heat. But when approaching a temperature of 80 degrees, the heating intensity is reduced to prevent the mash from entering the refrigerator. This can significantly impair the taste of moonshine.

Obtaining the "body" of moonshine.

After the "head" is cut off, you should install a container for collecting alcohol and raise the temperature in the moonshine still to 85 - 90 degrees.

If the alembic is not equipped with a thermometer, the distillation process is stopped when:

1. Paper impregnated with moonshine burns with a characteristic blue color.
2. Brag has a temperature of 83 degrees and the amount of alcohol produced is reduced to zero.
3. The strength of the resulting drink will drop below 30 degrees.
4. End of process.

After receiving the main “body”, a small amount of alcohol remains in the mash, but harmful substances also enter the product along with it. Alcohol obtained at temperatures above 95 degrees is called "tails". It is collected separately and used to increase the strength of a new batch of mash.

There is another way to separate the mash into fractions. It is based on the fact that water freezes at higher temperatures than alcohol. This is a very long method that does not allow you to get clean and free from harmful substances moonshine.

Therefore, if you like high-quality strong drinks prepared with your own hands, you should use a well-made moonshine still.

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Temperature stages of mash distillation

1. Selection of volatile fractions (point 1). When the temperature of the mash reaches 65-68°C, light harmful fractions begin to evaporate (methyl alcohol, acetaldehyde, formic ethyl ether, acetic methyl ether, and others). An alcohol smell and the first drops of condensed liquid appear.

In the people, the resulting moonshine is called "pervak" or "pervach" and is considered the best. In fact, this is a poisonous mixture, which is dangerous to drink. Due to the high concentration of harmful impurities, pervach quickly intoxicates, but the consequences of use are sad. In classical distillation, this first fraction is called "heads", which are "cut off" - collected in a separate container, and then used only for technical needs.

Until the temperature reaches 63°C, the mash is heated at maximum heat, then the heating rate is sharply reduced to smoothly reach 65-68°C. If you skip this moment, then hot mash can get into the refrigerator and other parts of the moonshine still. As a result, the drink will acquire a fusel color, and the quality will noticeably deteriorate. The situation is corrected by the second distillation of moonshine after dilution to 20 degrees.

The reason for cloudy moonshine is the wrong distillation of mash

2. Getting the main product (point 2).

When the output of the “heads” stops, you need to replace the steamer (if any), substitute a container for collecting moonshine and gradually increasing the power of the heater, bring the mash to the distillation start temperature of 78 ° C. After some time, which depends on the design of the moonshine still, the output of the main product will begin.

Gradually, the temperature of the mash will increase, and the output intensity will decrease. The collection of moonshine is stopped when the mixture is heated to 85 ° C. From this moment, fusel oils begin to evaporate, making moonshine cloudy and deteriorating quality.

If there is no thermometer, then the selection of the main product is stopped if:

• a piece of paper soaked in moonshine ceases to burn with a blue flame;
• at 83°C the output drops to zero;
• the fortress of moonshine is less than 40 degrees.

3. Selection of the last fraction (point 3).

Braga retains a certain concentration of ethyl alcohol, but it will no longer be possible to obtain alcohol in a more or less pure form. Therefore, at a temperature of 85°C and above, the distillate is collected in a separate container. This is the third cloudy fraction, called "tails", which can be added to a new portion of mash to increase the fortress.

Another method of obtaining moonshine is freezing. At low temperatures, water freezes faster than alcohol. The process is time-consuming and inefficient compared to traditional distillation, but for the sake of interest, I advise you to familiarize yourself with it. More on video.

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Distillation process and required temperature

In order to get crystal clear moonshine without harmful impurities and unpleasant odors, it is not enough to purchase a high-quality moonshine still. Things like the right order of operations and maintaining the optimum temperature are very important here. These are the most important stages of home brewing. You can experiment, but without observing the distillation technology, even the best initial wort (mash) will turn out to be bad moonshine.

So, consider the procedure that is necessary for the high-quality distillation of alcohol.

1. First of all, to start the extraction of moonshine, you need to prepare the mash. There are countless recipes for making mash. It all depends on the taste that you want to get at the end. And the recipe itself depends on what you decide to distill moonshine from.
2. The main thing to remember is that if you decide to use natural remedies that can ferment on their own - candied jam, honey, apples - then yeast is not needed.
3. If you decide to go the traditional way with the use of sugar and yeast, then you must carefully observe the necessary proportions and recipes.

The choice of water is extremely important - it is not recommended to use tap liquid: neither the hydro-alkaline balance, nor its hardness, nor the presence of minerals and chemicals in it, which can adversely affect the fermentation process, is known. In no case do not boil the water - you will remove all the oxygen from it, which is so necessary for fermentation.

Tip: buy any clean, preferably spring or artesian water, as well as water from wells.

Fortunately, there are now a huge number of suppliers and you can always choose a water option for any budget in the nearest store.

The easiest mash recipe

We will need:

1. 1 kg of sugar;
2. 5 liters of water (temperature not more than 40 ° C),
3. pressed yeast 100 g or dry - 20 g

You can increase the amount of the desired product, the main thing is to keep the proportions.

Cooking process

First you need to dissolve the sugar in the water: if you do not do this, then it will settle to the bottom, not dissolve and will not stimulate the fermentation process.

• In another container, mix water, yeast and 2 tbsp. l. sugar, put in a warm place for 2 hours, stirring the sourdough from time to time.
• When the yeast comes to life, you should mix all the ingredients in a container in which the entire fermentation process will take place.
• It is advisable to take a glass jar, since glass is the most neutral material in terms of properties.

After combining all the ingredients, put an ordinary medical glove on the jar, after piercing the tips of her fingers with a needle.

Moonshine distillation temperature

You need to choose a suitable warm and dark place. The distillation temperature of moonshine should be in the range between 20-35 °C.

It is important to constantly monitor the fermentation process - when overheated, there is a possibility of loss of useful substances.

After 3-10 days, the mash will be ready for further distillation into moonshine. It is very simple to determine the readiness of the mash - by the glove: if it is still inflated, then the fermentation process is underway, if it is blown away, the mash is ready.

After receiving the finished mash, we proceed to its distillation.

The distillation process is based on the difference in the boiling points of alcohol, water and fusel oils. The boiling point of water is 100°C, but alcohol boils at 78.3°C. Accordingly, the boiling point of a mixture of alcohol and water will be the average of this range, it all depends on the ratio of the components. To distill high-quality moonshine, the heating process must be carried out in stages, and it is important to follow this.

The first step is heating the mash to the boiling point of light impurities, namely 65-68 ° C. Temperature control must be done using a thermometer, but if this device is not available, you can determine it yourself: a slight smell of alcohol will appear, condensation can be detected on the walls of the refrigerator, and the first drops of moonshine will appear from the exit point. At this stage, the heating process is not limited by anything, since what we have received at this moment is the so-called pervach - the most poisonous and unsuitable product for consumption.

But do not rush to throw it away, as pervach is a great alternative to acetone, and it can be used, for example, as a kitchen degreaser.

The transition from the first stage to the second is the most important, since after the pervac is drained, an intensive release of light impurities begins. From this point on, it is necessary to heat the mixture as smoothly as possible until the second critical moment of 78 ° C, which corresponds to the boiling point of alcohol. Skillful balancing of the heating rate is required in a relatively small temperature range between 78-83 °C throughout the distillation time. Otherwise, either the ejection of the mash will occur, or the connecting tubes will become clogged with cake.

Inverse relationship

It is important to understand that as the temperature rises, the amount of alcohol will steadily decrease due to the low boiling point, respectively, there will be more water, and the whole mixture will begin to boil faster. Then we will come close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, an intensive release of fusel oils begins - extremely undesirable substances in moonshine that worsen its quality in terms of taste and safety for the body.

1. You can find out that the moonshine is ready with the help of a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue the distillation. If it stops flashing, then you can end the process.
2. If you did everything right - from choosing the initial raw materials to observing the temperature regime during distillation, then the moonshine is ready.
3. And what to do with ready-made moonshine is up to you. You can use it in its pure form - this drink is popularly called "little white". You can insist it in barrels, in which case you will have the opportunity to distill your own cognac, rum and even whiskey.

And you can start the rectification process, in which you can get pure alcohol. True, this requires more complex and expensive equipment.

Distilling moonshine is an exciting and creative activity. But at the same time, it is important to take a responsible approach to its use. Remember that excessive addiction to alcohol leads to sad consequences.

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First distillation

Completely prepared mash is poured into a distillation cube. The purpose of the first distillation is to separate alcohol from other substances. The process takes place over low heat. The entire output of the drink is divided into fractions, which we will refer to by common names: "head", "body" and "tail". The first 50 grams of drink for every kilogram of sugar spent are collected in a separate container and liquidated or used for technical needs. In no case should they be used, as they are dangerous to health.

Next, select the "body" - actually raw alcohol - which is necessary to obtain high-quality moonshine from sugar. When the strength of the distillate drops below 40 degrees, the selection should be stopped. To determine the strength, you can use an alcohol meter, or you can use the folk method - as long as the alcohol in the spoon burns, the selection can be continued.

At the end of the first distillation, collect the "tails" in a separate container, also containing a fair amount of fusel oils. However, this distillate, unlike the “head”, is not dangerous, and zealous moonshiners, whose production of the drink is on stream, pour it into the next mash - this makes it stronger.

cleaning

This stage precedes the second distillation, and its purpose is to rid the drink of harmful impurities. To do this, there is a purification of moonshine with the help of coal, potassium permanganate and some other methods that we have already written about. Choose the method that seems most effective to you and proceed, while do not forget to dilute the drink with water to a strength of 15-20 degrees.

Second distillation

After cleaning, pour the raw alcohol into the distillation cube and start distillation over low heat. As with the previous distillation, take the first 50 grams for each kilogram of sugar separately and do not use it for internal consumption - by golly, health is more expensive. Next, take the distillate until its strength drops below 40 degrees. Actually, this is the finished drink, which only needs to be diluted.

The second distillation aims not only to strengthen, but also to additionally remove harmful and smelly impurities.

When to stop distilling mash

There are several ways to determine when the distillation process stops:

1. 1) The simplest is to drive the mash until the taste of alcohol is felt in order to take all the alcohol from the distillation cube. Thus, we taste and make a decision.
2. 2) We moisten a paper napkin with dripping distillate and try to set it on fire: if it ignites quickly, the selection should be continued, if it does not burn, the alcohol has already come out and the process can be stopped.
3. 3) If you have a thermometer in a distillation cube, then we determine the temperature of 96 ° C, so we limit the content of fusel impurities in moonshine. This moment corresponds to the exit of moonshine from the cooler with a strength of 40%.

We know that the control of moonshine distillation by temperature in the distillation cube is based on the fact that each alcohol content in moonshine corresponds to a certain boiling point.

Data taken from the table below.

Controlling the distillation process with a thermometer

Bottom temperature liquid (°C)	Alcohol content cubed (°C)	Alcohol content in selection (°С)
88	21,9	68,9
89	19,1	66,7
90	16,5	64,1
91	14,3	61,3
92	12,2	57,9
93	10,2	53,6
94	8,5	49,0
95	6,9	43,6
96	5,3	36,8
97	3,9	29,5
98	2,5	20,7
99	1,2	10,8
100	0,0	0,0

Dilution and settling

At this stage, which completes the process, dilute the moonshine to the desired strength. Now everything is ready for sure, but, having gathered your will into a fist, be patient a little more, and pour the moonshine into bottles, let it stand for 3-4 days in a cool dark place. From this, the drink will become softer and more balanced, and with friends and relatives you will be able to appreciate its taste.

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Schematic representation of the temperature stages of distillation

Let's go through the temperature steps of distillation. First, let's draw a graph schematically:

As you can see, Celsius degrees are not indicated on this diagram - this all comes from the fact that, in fact, everything is not so simple. To read in the “manuals for moonshiners” that at 63-65 ° light fractions begin to boil, they must be removed, from 78 ° to 85 ° the body goes - it needs to be collected, and more than 85 ° - tails - you can’t drink them - funny. The fact is that these are the pure boiling points of substances.

For example, if ethyl alcohol boils at 78.4° and water at 100°, then their mixture, depending on the proportions, will boil at “mixed” temperatures of 78.4° + 100°!!! In solutions, water and alcohol boil and evaporate together! The following scheme would be more fair for practical application:

Temperature stages of distillation

Now directly to the steps:

At the first stage, we need to separate the heads - this is the so-called "pervach" - volatile fractions, which are not something to drink - and even not recommended for grinding. It contains acetaldehyde, formic ethyl ether, acetic methyl ether, methyl alcohol.

And also other muck not recommended for use. On the highest possible heat, heat the mash until the first drops appear from the refrigerator. Then the heating rate must be sharply reduced in order to smoothly reach the boiling point of light fractions. Otherwise, the mash will boil sharply (and in this case it will also begin to foam) and will begin to splash out. And in the absence of a steamer, it will fall into the refrigerator, spoiling the quality of moonshine.

At this time there is a collection of heads. If there is no thermometer, simply reduce the heat after the first drops of the product appear from the refrigerator. We wait until about 5% of the expected output of moonshine is selected. (This figure varies in different sources from 3% to 10% - but it already depends on what you are distilling moonshine for, and how many more distillations are planned). 5% of the volume of expected moonshine is approximately 1% of the total volume of mash.

heads

That is, if we poured 5 liters of mash into the distillation cube, and we expect to get ~ 1 liter of moonshine - the first 50 grams of distillation are the very “heads”. They can either be poured or used exclusively for technical purposes.

• Upon reaching 78 ° (or upon reaching a volume of 5%), without stopping heating, we perform the following actions - we change the steamer, if any, and change the dishes for collecting moonshine. Then the second stage begins.
• The second temperature stage is directly obtaining the main product - moonshine. The so-called "body" or "heart" of distillation. We carry out distillation at a temperature of 95-96 ° C - it is undesirable to raise it higher at this stage - “tails” will go - fractions containing fusel oils.
• Accordingly, as soon as the distillation temperature is not maintained in the specified range, or the distillation output has practically stopped, we change the dishes again and begin to collect the “tails”. In the absence of a thermometer, you can check the end of the distillation of the "body" as follows - a piece of paper soaked in distillate does not flare up with a blue flame.

At the third stage, we select the tails by raising the temperature to 100°. In this fraction, in addition to the high content of fusel oils, ethyl alcohol is also present, therefore, in order not to waste good, tails can be added to the next portion of the mash to increase its strength.

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To understand "physics" rectification of alcohol consider the main properties of absolute 100% ethyl alcohol:
- boiling point = 78.3°C at 760 mmHg
- liquid density = 790 kg/m3 at 20°C

It is known that ethyl alcohol is perfectly soluble in water, forming a binary water-alcohol mixture with any amount of alcohol. Here it is necessary to indicate the difference between the mass and volume concentration of ethanol in a water-alcohol solution. The mass concentration of alcohol is the mass of alcohol in the mass of the solution (denoted as g / g or% wt.).

More often, the concept of volumetric concentration is used - this is the volume of alcohol in the volume of the mixture (denoted as ml / ml or% vol.). Due to the significant difference in the density of alcohol (0.79 g / ml) and water (1 g / ml), the values ​​​​of volume and mass concentrations can vary significantly. In what follows, only the concept of volumetric concentration will be used here.

It is clear that the boiling point of a solution of two liquids must be between their individual boiling points - 100°C for water and 78.3°C for ethyl alcohol (at 760 mmHg). The dependence of the boiling point (vaporization) of this solution, or, what is the same, the temperature of saturated water-alcohol vapor on the concentration of alcohol in the vapor is shown in Fig. 1.

Particularly noteworthy in this graph is point A with a concentration of 96.4% and with a boiling point less than the boiling point of 100% ethyl alcohol.

The most visible processes distillation and rectification of ethanol explain according to the equilibrium curve of the phases of a binary water-alcohol mixture (see Fig. 2).

It can be seen from the diagram that almost the entire equilibrium curve is above the Y=X diagonal, that is, when the water-alcohol solution evaporates, the concentration of alcohol in the vapor is greater than in the original liquid. This is what underlies the processes of distillation and rectification of ethanol.

Of great importance is the point (A, X=Y=97.2% by volume) of the intersection of the phase equilibrium curve with the diagonal. This is a special "azeotrope point" - an inseparably boiling liquid mixture of two pure components, which cannot be separated into components by distillation or rectification. The water-alcohol mixture closest to the azeotrope point is called rectified alcohol.

Using the equilibrium curve and the diagonal Y=X (see Fig. 2), you can see that with a simple distillation of 10% brew, moonshine is first obtained with a concentration of approximately 53% vol. Further, after the step 10-53, you can build the following - 53-82, 82-88, 88-92, etc. The vertical component of the step shows an increase in the percentage of ethanol in the vapor phase until phase equilibrium occurs (point A). The horizontal component of the step shows the condensation of these vapors (the point of intersection of the horizontal with the diagonal Y=X). The diagram shows that in order to obtain rectified alcohol from a mash with an initial concentration of 10%, theoretically, more than a dozen such successive distillations should take place. In practice, there should be much more of them, so as the concentration of alcohol in the distillation cube decreases, the concentration of distillate decreases accordingly. For example, on the first step 53% vol. corresponds only to the initial moment of distillation. After some time, the concentration of alcohol in the mash decreases and we already have less than 10% alcohol in it, as a result of which, by the end of the first distillation, the selected moonshine has an average strength of not 53% vol., but 35-40% vol.

It should be noted that the boiling point of ethanol depends on atmospheric pressure (see Fig. 3). Moreover, this dependence is quite significant for the rectification process, when every tenth of a degree matters.

In a very, very simplified formulation, the “steps” of individual distillations described above, but carried out not separately, but assembled together in one apparatus, constitute alcohol distillation process. Such a distillation plant has another huge "plus" - in parallel with the task of obtaining rectified alcohol, it also solves the problem of cleaning it from impurities that have a different boiling point from alcohol (see the table in the article Physics - Simple distillation).

Going beyond our goal of obtaining alcohol, any substance can be isolated in its pure form using a distillation column (this will be especially easy if you know its boiling point). For example, distilling an infusion of spruce needles, you can try to isolate the component responsible for the smell of pine needles, or extract the substance responsible for this floral smell from the infusion of rose petals. From a moonshiner to a perfumer is one step; o).

In fact, distillation columns are of different types and sometimes have a very complex device. You can look at a deeper description of the physical and technological aspects of rectification on the website of one of the oldest manufacturers

At what temperature to drive moonshine at home and from what is it better to distill it? The distilled material can be absolutely anything - jam, honey, fruits, grains and berries, even potatoes. The initial wort that you choose as the starting material for the distillation of moonshine will determine the taste. Also, a good end product depends on the exposure time and temperature conditions. You can get completely different alcoholic drinks, which will differ not only in color and taste, but also in degrees. And if you need to sublimate an alcohol-containing liquid, then we must also talk about the quality of the final alcohol, and, as practice shows, it can be different. You can, of course, take fermented jam and throw a handful of yeast into it, but there are simply wonderful products that can give an amazing effect when distilled.

In the south of Russia, chacha is popular - a drink whose cultural roots come from Georgia. Nothing compares to what is made from the pomace of grapes that you crushed with your own hands. And if you manage to find mulberry somewhere and somehow manage to grind it - either with a mortar, or again by hand, then the effect will be unimaginable. Fantastic feijoa chacha comes out, it is very easy to drink, has a delicious ethereal range and extraordinary flavor characteristics. It will be an interesting experience if you add to the recipe:

• quince;
• pear.

Armenians, for example, are distilled from mulberries and figs, which certainly adds value to the final product. Thus, the distillation process is a creative thing, limited only by your imagination.

Distillation process and required temperature

In order to get crystal clear moonshine without harmful impurities and unpleasant odors, it is not enough to purchase a high-quality moonshine still. Things like the right order of operations and maintaining the optimum temperature are very important here. These are the most important stages of home brewing. You can experiment, but without observing the distillation technology, even the best initial wort (mash) will turn out to be bad moonshine.

So, consider the procedure that is necessary for the high-quality distillation of alcohol.

First of all, to start the extraction of moonshine, you need to prepare the mash. There are countless recipes for making mash. It all depends on the taste that you want to get at the end. And the recipe itself depends on what you decide from. The main thing to remember is that if you decide to use natural remedies that can ferment on their own - candied jam, honey, apples - then yeast is not needed. If you decide to go the traditional way with the use of sugar and yeast, then you must carefully observe the necessary proportions and recipes.

The choice of water is extremely important - it is not recommended to use tap liquid: neither the hydro-alkaline balance, nor its hardness, nor the presence of minerals and chemicals in it, which can adversely affect the fermentation process, is known. In no case do not boil the water - you will remove all the oxygen from it, which is so necessary for fermentation.

Tip: buy any clean, preferably spring or artesian water, as well as water from wells.

Fortunately, there are now a huge number of suppliers and you can always choose a water option for any budget in the nearest store.

The easiest mash recipe

We will need:

1. 1 kg of sugar;
2. 5 liters of water (temperature not more than 40 ° C),
3. pressed yeast 100 g or dry - 20 g

You can increase the amount of the desired product, the main thing is to keep the proportions.

Cooking process

First you need to dissolve the sugar in the water: if you do not do this, then it will settle to the bottom, not dissolve and will not stimulate the fermentation process.

In another container, mix water, yeast and 2 tbsp. l. sugar, put in a warm place for 2 hours, stirring the sourdough from time to time.

When the yeast comes to life, you should mix all the ingredients in a container in which the entire fermentation process will take place.

It is advisable to take a glass jar, since glass is the most neutral material in terms of properties.

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After combining all the ingredients, put an ordinary medical glove on the jar, after piercing the tips of her fingers with a needle.

What to do next?

You need to choose a suitable warm and dark place. The distillation temperature of moonshine should be in the range between 20-35 °C.

It is important to constantly monitor the fermentation process - when overheated, there is a possibility of loss of useful substances.

After 3-10 days, the mash will be ready for further distillation into moonshine. It is very simple to determine the readiness of the mash - by the glove: if it is still inflated, then the fermentation process is underway, if it is blown away, the mash is ready.

After receiving the finished mash, we proceed to its distillation.

The distillation process is based on the difference in the boiling points of alcohol, water and fusel oils. The boiling point of water is 100°C, but alcohol boils at 78.3°C. Accordingly, the boiling point of a mixture of alcohol and water will be the average of this range, it all depends on the ratio of the components. To distill high-quality moonshine, the heating process must be carried out in stages, and it is important to follow this.

The first step is heating the mash to the boiling point of light impurities, namely 65-68 ° C. Temperature control must be done using a thermometer, but if this device is not available, you can determine it yourself: a slight smell of alcohol will appear, condensation can be detected on the walls of the refrigerator, and the first drops of moonshine will appear from the exit point. At this stage, the heating process is not limited by anything, since what we have received at this moment is the so-called pervach - the most poisonous and unsuitable product for consumption.

But do not rush to throw it away, as pervach is a great alternative to acetone, and it can be used, for example, as a kitchen degreaser.

The transition from the first stage to the second is the most important, since after the pervac is drained, an intensive release of light impurities begins. From this point on, it is necessary to heat the mixture as smoothly as possible until the second critical moment of 78 ° C, which corresponds to the boiling point of alcohol. Skillful balancing of the heating rate is required in a relatively small temperature range between 78-83 °C throughout the distillation time. Otherwise, either the ejection of the mash will occur, or the connecting tubes will become clogged with cake.

It is important to understand that as the temperature rises, the amount of alcohol will steadily decrease due to the low boiling point, respectively, there will be more water, and the whole mixture will begin to boil faster. Then we will come close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, an intensive release of fusel oils begins - extremely undesirable substances in moonshine that worsen its quality in terms of taste and safety for the body.

You can find out that the moonshine is ready with the help of a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue the distillation. If it stops flashing, then you can end the process.

If you did everything right - from choosing the initial raw materials to observing the temperature regime during distillation, then the moonshine is ready.

And what to do with ready-made moonshine is up to you. You can use it in its pure form - this drink is popularly called "little white". You can insist it in barrels, in which case you will have the opportunity to distill your own cognac, rum and even whiskey. And you can start the rectification process, in which you can get pure alcohol. True, this requires more complex and expensive equipment.

Distilling moonshine is an exciting and creative activity. But at the same time, it is important to take a responsible approach to its use. Remember that excessive addiction to alcohol leads to sad consequences.

Instructions on how to clean moonshine from harmful impurities as much as possible, that is, to make fractional distillation - to separate the "heads", "body" or "heart" and "tails".

The body is the same drinking fraction, the purer you take it, the higher the quality of the final product

Heads - the lightest non-potable fraction (boiling point of acetone from 50 degrees Celsius), you can not drink it (consists mainly of acetones, methanols, ethyl acetates)

Tails - in the common people "sivukha", also not a tasty and smelly fraction, we try to prevent it from getting into our final product. In some cases, moonshiners deliberately allow tails to enter the body, this is done to increase the aromatic properties. But in order to do this, you need to understand all the processes in more depth.

How to select these fractions in practice?

Phlegm is a product of selection at a distillation unit or distiller. In moonshine - alcohol-containing liquid.

1. We put the device on the stove (it is best to use (if the device is suitable) or gas), turn on the heating at maximum power. from the outlet of the refrigerator we send it to the receiving container.

2. When the temperature on the tank reaches 75 degrees Celsius, turn on the flow of cooling water. We check that water flows through the cooling jackets of refrigerators and is freely discharged into the sewer.

IMPORTANT: The supply of coolant to any refrigerator must be carried out according to the scheme from the bottom up to avoid the effect of airing!

3. We follow the thermometer for an increase in temperature in the cube. Braga boils at a temperature of about 85 C, water-alcohol solutions - at 78-90 C, depending on their alcohol content. When the temperature approaches the boiling point, the heat must be reduced to collect the head fractions.

Distillate - here: a water-alcohol mixture, a distillation product of mash or other alcohol-containing liquid in a distillation (moonshine) apparatus. Can be distillate 1st, 2nd, etc. distillation.

4. After reflux begins to drip into the receiving container (preferably with a narrow neck to reduce the evaporation of high-alcohol reflux), you need to adjust the input heating power and the flow of cooling water through the refrigerator. It is necessary to achieve that the head fraction comes out at a low speed, approximately 1 drop per second.

5. We select the head fraction in an amount corresponding to approximately 10% of absolute alcohol from its total amount in a cube.

Absolute alcohol = 100% alcohol in reflux. (Important! It is not necessary to select the head fraction during the first distillation!)

EXAMPLE: 15 liters of mash with an alcohol content of 10% are poured into a cube, i.e. the total amount of absolute alcohol is 1.5 liters. Calculation 1500 ml / 100 X 10 = 150 ml. Although absolute alcohol cannot be achieved at home, the calculation of the selection of the head fraction is made from it. Therefore, it is important to use high-precision measuring equipment, we advise.

6. We change the receiving container and begin the selection of the middle fraction of the distillate (“body”). The power of the heater can be increased, and the flow of water through the refrigerator can be selected based on the power of the refrigerator itself, the phlegm should come out cold. The refrigerator itself should not choke, i.e. the liquid in it should not boil.

We carry out periodic measurement of the strength of the distillate using a hydrometer.

13. Next, we select the “body” according to paragraph 6. For devices with an intermediate cleaning system “dry steamer”, we keep the temperature on the thermometer at the upper point of steam evaporation during sampling in the range close to 90-96 C and monitor the strength of the selection. Below 50% selection should be stopped. Toward the end of body sampling, slowly reduce the heating power, the temperature may return to normal, in which case the sampling can still be continued. But the rate of selection will also decrease.

14. We complete the work with the selection of the body according to paragraph 8. If you have an apparatus with a dry steamer, then it is not advisable to take the body of the second distillation below 50% alcohol content in phlegm. If you have an apparatus with pre-cooling, a strengthening column, then the alcohol content of phlegm in this case will be higher than on an apparatus with a dry steamer, here you need to navigate by the lower thermometer thermometer, 96-97 degrees - this is a signal to stop. If the apparatus with pre-cooling or a strengthening column does not have a lower thermometer, then we look at the upper thermometer, it should not be more than 90-95 degrees!

Total: We received three fractions - "heads", "body", "tails".

16. DRINK READY!

OBSERVE THE TECHNOLOGY AND YOU WILL UNDERSTAND WHAT THE REAL QUALITY IS!

One of the most important main stages of home brewing is the stage of distillation of mash. At this stage, it is important to follow all the rules in order to get pure moonshine without harmful impurities and unpleasant odors. The most important condition is to maintain the desired, optimal temperature.

Braga is a mixture of alcohol and water. Distillation occurs due to the temperature difference between water, alcohol and fusel oils. The boiling point of water is 100°C and that of alcohol is about 78°C. Hence the conclusion that the boiling point of the mash is between 78 and 100 °C. The higher the concentration of alcohol in the mixture, the lower the boiling point and the more likely it is to get a high-quality distillate.

During the selection of the main fraction, it is necessary to maintain a temperature of 78-83 °C.

You need a thermometer to control the temperature. It is best to use a liquid thermometer built into the evaporator.

To get high-quality good moonshine, heating must be done in stages. There are also key distillation points to pay attention to.

1. Selection of volatile fractions. Evaporation of harmful volatile fractions, such as methyl alcohol, acetaldehyde, formic ethyl ether, occurs when the mash is heated to 65-68 ° C. At this stage, there is an alcohol smell and drops of condensed liquid. The moonshine obtained as a result of this stage is popularly called "pervach". This liquid is poisonous and unfit for consumption. This first fraction is collected in a separate container and subsequently used for technical needs. Braga is heated at maximum heat until the temperature reaches 63 ° C. After that, the fire is reduced. This moment is very important and should never be missed. Otherwise, the mash may get into various parts of the moonshine still. The quality, taste and color of the drink will noticeably deteriorate in this case.

2. Basic distillation process. At this stage, it is necessary to change the steamer (if any), substitute a container where moonshine will be collected, and gradually bring the liquid to 78 ° C - the temperature at which distillation begins. After some time, the release of the main product will begin. We must not forget that the concentration of alcohol in the liquid will decrease, which will lead to an increase in the boiling point and deterioration of the distillation conditions. At this stage, the ideal temperature is 78-83 °C. When the liquid reaches a temperature of 85 ° C, the fusel oils begin to evaporate, which makes the moonshine cloudy and degrades its quality. In the absence of a thermometer, the main process is stopped in the following cases: - a piece of paper that is dipped in moonshine does not burn with a blue flame; -output drops to 0; - the strength of the drink is below 40 degrees

3. Selection of the last fraction. At temperatures above 85 ° C, the distillate is already collected in a separate container. This faction, like the first, is called "heads". Sometimes it is added to the main product to increase its strength. Here, too, fusel oils stand out.

There is another method of obtaining moonshine - freezing. It is based on the difference between the freezing temperatures of water and alcohol. This method is laborious and inefficient compared to traditional distillation.

In home distilling, all stages of making homemade alcohol are extremely important. But it is the distillation of moonshine that requires the maximum attention of the manufacturer, practically, uninterrupted observation. At home, getting a quality product is not easy, and for this it is worth arming yourself with theoretical knowledge and at least simple control devices - a thermometer with a scale of up to 100 ° C and an alcohol meter. It's also a good idea to have a hydrometer in your arsenal - a sugar meter.

Preparatory stage before distillation

Before you send the mash to the distillation apparatus, you need to determine whether it has really completely fermented. To do this, a hydrometer is immersed in it: the sugar readings should not be higher than 1.002, optimally - 0.99. If sugar is more than 1%, you need to send the mass for fermentation, pouring yeast into it. Otherwise, the output will not be maximum. If everything is in order, we clarify the product (we are waiting for the sediment to settle), drain and filter.

Now it's time to pour the mash into the distillation cube. We fill no more than 2/3 of the available volume so that there is no excess pressure and ejection of the wash mass into the tube through which alcohol vapors will be discharged.

It is advisable to equip the moonshine still to be used with a contact thermometer. In this case, the distillation of moonshine will be fully controlled. In addition, it is necessary to provide for the possibility of regulating the temperature of the refrigerator. Then the first stage will give the maximum yield and the least amount of harmful impurities.

A bit of theory

It's time to learn how to properly distill mash. During the heating of the mash, the evaporation of various substances that it contains, including alcohol, occurs. All of them have different boiling t and, accordingly, they are not “connected” to the evaporation process at the same time. It is on this principle that distillation is based, and that is why the distillation temperature of moonshine must be controlled.

Water evaporates at t +100°C, alcohol at normal pressure at t +78.4°C. Many harmful substances that are present in mash have a boiling point slightly above + 100 ° C. So by overheating the cube, we can “enrich” moonshine with fusel oil and other impurities, and if water starts to evaporate, then the strength of the product at the output will drop sharply. Because P distillation of moonshine should be carried out under certain temperature conditions: from + 78.4 ° С to + 98.5 ° С.

We control the temperature

Let's figure out how to overtake moonshine so that the yield is maximum and the amount of impurities is minimal. So, let's break the process into temperature phases:

1. Now you can significantly reduce the heat, so that the temperature rises by 1 degree per minute. We bring the beer masses to t + 90 ° - + 93 ° C - it is at this moment that the distillation of moonshine should begin. That is, alcohol will begin to evaporate in the cube, the gaseous substance will pass through the tube to the refrigerator, where it condenses and begins to drip into the tank.

1. Our moonshine will drip into the tank at a certain speed. It is necessary to adjust the heating temperature so that the output is approximately 120-150 drops per 1 minute.

1. We carefully control our first stage, monitor the temperature of the mash and moonshine at the exit. If the latter has an outlet temperature of more than +30°C, it is necessary to increase the cooling of the refrigerator.

1. Now we align all the indicators (t boiling mash, t moonshine at the exit) so that the droplet fall rate is maximum. We make sure that t in the cube gradually (very slowly) rises to +98.5 ° С.

1. If all the requirements for how to properly distill moonshine have been met, then at the moment when the temperature in the cube reaches + 98.7 ° C, the process can be stopped - no more than 1% alcohol remains in the mash. The approximate residue in the distillation boiler should be about 2/3 of the original.

This is not a complete instruction for the first distillation, you still need to figure out which fractions can and cannot be used.

moonshine fractions

At different heating temperatures, a different “bouquet” of substances evaporates from the mash. The very first, even before the alcohol begins to pass into a gaseous state, vapors of compounds such as acetaldehyde, formic ethyl and acetic methyl ethers, a number of aldehydes and even deadly methyl alcohol will enter the outlet tube.

Similar processes will occur at the end of the distillation of moonshine: substances with high boiling points will warm up and begin to flow into the tank along with alcohol. To reduce the concentration of poisons, it is customary to divide production into three phases:

1. Faction "body". As soon as you "cut off the heads", it is advisable to change the tube, the refrigerator, and at a minimum - the tank and the steamer. During this phase of distillation, the strength of the resulting alcohol must be constantly monitored. As soon as it falls just below 40 °, you can change the tank - we have already received everything of value.

Important: control portions of moonshine must be taken separately from the common tank. Otherwise, not the exact temperature of a small batch will be obtained, but the average for the entire distillation

1. Now the "tails" are selected. Here the fortress will be less, and the content of fusel oil and other impurities will be higher. The distillation of moonshine should be stopped as soon as the temperature reaches +98.7 ° C.

Fractions "body" and "tails" are subject to purification and re-distillation. They are not mixed as the "body" is a minimally contaminated product.

That's not all!

Now that you know how to do the first distillation correctly, you can get an exceptionally pure drink at home, and not in the laboratory. True, the product that you currently have will have to go through several more stages of processing, and ideally also re-distillation.

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News of counterfeit alcohol poisoning makes us think about the need to take over the production of these drinks in our own hands. If you know how to make moonshine correctly at home, you can forever forget about store-bought vodka of uncertain origin. Fortunately, modern legislation quite allows you to engage in distillation for your own needs.

At what temperature to drive moonshine?

The boiling point of ethanol is widely known - about 78.5 degrees. However, the raw materials used in home distillation also contain a large amount of impurities and ordinary water.

Therefore, the thermal conditions in the still are dependent on the ethanol content:

Temperature

The principle of using this table is simple. Let's say the approximate strength of the mash is 10.2%. Then, upon reaching 93 ° C, it is necessary to reduce the intensity of heating, otherwise the liquid will begin to splash into the distiller.

Failure to comply with the conditions leads not only to a deterioration in the quality of the product, but also sometimes to an explosion.

The above table is only valid if the atmospheric pressure is correct. With significant deviations from 760 mm Hg. need to make adjustments: down at elevated pressure, and vice versa.

Choosing a thermometer

You can’t do without a high-quality device for measuring temperature in moonshine. It allows:

1. Calculate with a high degree of accuracy the start time of distillation. Knowing the time of water supply, you can significantly reduce its consumption;
2. Determine the strength of the mash at the very beginning of the process;
3. Find out the strength of moonshine at the outlet of the distiller. Then there is no need to measure the density of the liquid using hydrometer;
4. Observe the chronological accuracy of the distillation process: start the selection of "tails" and the product itself in time;
5. Determine the alcohol content of the residue.

For home conditions, the following types of thermometers are used:

• Electronic. They are distinguished by high accuracy, a wide range of measurements and a fairly affordable price (about 500 rubles);
• Bimetallic. Outwardly, it is a circular dial with an arrow, sealed in a metal case. Twice as expensive as electronic analogues, but much more reliable;
• Alcoholic. The main advantage is the low price (150-200 rubles).

At what temperature is moonshine driven with a steamer?

To remove heavy fractions released during the distillation process, a sump or is used. As a rule, such a container is made by hand from an ordinary glass bottle of large volume (3-5 liters).

Expensive distillation apparatuses have metal sedimentation tanks on board, which are distinguished by a long service life and reliability (glass tends to crack under high thermal loads).

The device greatly facilitates the life of moonshiners, but requires special handling:

• Bringing the mash to a boil is excluded: otherwise, part of it will be erupted into a steamer;
• It is necessary to monitor the tightness of connecting the pipes to the sump. If they are not fitted tightly, there will be a pungent smell of fusel oils in the room, and the quality of the final product will noticeably drop;
• After removing the first volatile fractions dryer to be removed. He fulfilled his role and now it is necessary to substitute a container under the pipe to collect the finished alcohol.

The presence or absence of a sukhoparnik does not affect the temperature conditions for the production of alcohol. As with conventional distillation, they are 78-85 °C.

In this video, technologist Arthur Donchenko will show how you can make high-quality moonshine without special devices, using only a boiler, a plastic bucket and plastic wrap:

Home brew

Prepare alcohol must at home will not be difficult:

1. You will need a large amount of sugar (more than 5 kilograms). Each kilogram will yield approximately a liter of moonshine;
2. Store-bought sugar crystals contain microorganisms that are undesirable in the production of alcohol. To remove them, it is necessary to boil sugar together with citric acid in three liters of water for an hour;
3. In a large container (more than 20 liters), you need to mix sugar-lemon syrup with ordinary cold water. The vessel must be filled no more than 75% (to prevent the formation of foam);
4. It is not allowed to use boiled water, since it does not contain O 2, without which the liquid will not ferment;
5. Add half a kilo of pressed yeast. They can be thrown into a can in raw form, but for a greater effect, it is necessary to soften them in sugar water for 7 minutes;
6. Fermentation usually lasts a week (at room temperature);
7. After the process is completed, it is necessary to remove the sediment and heat the finished mash to 50 ° C - this will kill the remains of the mushrooms.

How to drive moonshine from mash?

Main stages of distillation of alcoholic wort look like this:

1. First, the substance is heated over high heat until the thermometer shows a value of 62 ° C. Then the gas is slightly reduced and the liquid is gradually brought to a level of 66-67 ° C;
2. Upon reaching this temperature barrier, the separation of volatile substances occurs. At this stage, the raw material is deprived of a number of toxic components: wood alcohol, methylformaldehyde, ethyl formate, acetic acid methyl ester, etc. The successful completion of this process makes it clear the specific smell of alcohol and the appearance of the first drops of moonshine;
3. After the release of toxic fractions (called “heads” among moonshiners), the distillation conditions are adjusted to 78 ° C. Now the main part of moonshine is being developed. Its intensity will begin to fall upon reaching 84 ° C;
4. If the process is continued, the output will be an opaque liquid that gives off an unpleasant odor. Therefore, the remains of the mash are left until the next time: "tails" help to increase the strength of alcohol .

Post-Processing

The liquid obtained directly after distillation will not satisfy the needs of even the undemanding alcoholic public of the deep Russian hinterland. But it takes very little to significantly improve the taste drink:

• The most common way is to add a small amount of filtered ( not boiled!) water;
• Sugar moonshine is highly valued by alcoholics throughout Mother Russia, but has a large amount of harmful impurities in the output. Get rid of them will help homemade filtermade on the basis of activated carbon;
• To adjust the taste, add sugar, glucose, fructose, honey (only fresh, in liquid form) or glycerin. When using the latter, care must be taken: it is easy to overdo it and make moonshine cloying;
• Sometimes it is required not to sweeten - but, on the contrary, to oxidize the liquid. For this purpose, ascorbic or citric acid is used in the proportion of 1 gram per liter;
• After adding all the ingredients, the bottle is put to "reach" in the refrigerator for three days.

Each moonshiner has his own idea of ​​​​how to drive moonshine correctly at home. But the general set of principles remains unchanged: quality ingredients and inventory, adherence to the thermal regime and mandatory post-processing. You will not be ashamed to pamper yourself and your friends with the resulting product.