At what temperature does alcohol boil? What is the boiling point of ethyl alcohol

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.

Hi all!

Recently, I have often been asked questions of the following plan - at what temperature to drive moonshine? Or, how to drive moonshine according to a thermometer installed in a distillation cube? And the like.

Indeed, such questions arise in most novice distillers. Today I will try to answer these questions and tell you whether a thermometer is needed in a moonshine still and what it gives us.

First of all, I want to draw your attention to the fact that this article is devoted to working on a classic moonshine still, consisting of a tank and a cooler. Or else sukhoparnik between tank and distiller. The thermometer is installed in the distillation cube.

For more complex equipment, there are different rules. For example, to work on a film column, I have separate article.

What does a thermometer give in a moonshine

Now I will briefly list the advantages of this device, and in the next section I will explain how to put them into practice.

1. The ability to accurately determine the beginning of the distillation, therefore, save on water by turning on its supply only when necessary.
2. Determine the initial strength of the mash.
3. Determine the current strength of moonshine at the outlet of the refrigerator, therefore, there is no need to use hydrometers during distillation.
4. In time to switch from the selection of the body to the selection of tails.
5. Finish the selection of tailings and the entire distillation in time.
6. Calculate the remaining alcohol in the cube.

How to control the distillation process by temperature

As you know, ethyl alcohol boils at a temperature of 78.4 ° C (at an atmospheric pressure of 760 mm Hg). But mash or raw alcohol is a water-alcohol solution ( impurities neglected), and hence the boiling point of this solution is different and depends on the content of ethanol in it. Moreover, a certain amount of alcohol in the wash corresponds to a certain amount of alcohol in the vapor entering the cooler.

Below is a table of the dependence of the boiling point of the mash (or raw) on the alcohol content in it.

The plate is simple, but I will still explain how to use it.

• When distilling mash

1. Let's say you poured 10 liters of mash.
2. Braga boiled and the selection went at 92 degrees, therefore the strength of the liquid is approximately 12%. Only it is necessary to focus not on the very first drops, but when a cheerful trickle goes and the temperature stabilizes. Yesterday my first drops appeared at 88-89 degrees, but the temperature very quickly reached 93 and then began to rise very slowly - by 0.1 degrees. This is the number you need to focus on.
3. We drive moonshine to 98-99 ° C, depending on your greed and patience. I usually drive up to 98. I still don’t advise up to 100 degrees - product losses will be insignificant, and you will spend a lot of time and at the same time collect a lot of unnecessary impurities.

• During the distillation of raw alcohol

1. Filled, say, 20% sorting.
2. According to the table, we determine that the boiling point of the mixture is 88-89 degrees. Therefore, before 80 ° C, there is no need to turn on the water and it can be saved.
3. In most methods, and in my article on distillation, it is recommended to take the body up to 40% in the jet (or while burning). This corresponds to a temperature of 95-96 °C. Those. with such heating, you can proceed to the selection of tailings. Looking ahead, I want to say that according to my latest data, it is better to switch to tails at 93-94 ° C. Yes, this is how we send a large amount of alcohol to the tailings, but then it will be possible to squeeze out a decent amount of good quality moonshine from these tailings. Why it is necessary to finish the selection of the body at 93 ° C, I will tell in one of the following articles, when I organize the information received.
4. We select tails up to 98-99 degrees.

Must match the technology. Liqueur and vodka products are obtained by distillation of mash. In order for alcohol to be of high quality and safe to use, it is done in the factory, observing modern technical standards and rules. The boiling point of the mash depends on its composition. Technologists take this into account when obtaining ethyl alcohol. Preliminary analyzes are carried out and all details are taken into account.

The optimum distillation temperature of the mash is 79-84 0 C. It is maintained during the period of selection of the main fraction of raw materials. Measuring instruments make it possible to ensure that the temperature in the vessel where the boiling process takes place does not fall or rise.

The distillation process also depends on its purpose. Ethyl alcohol is obtained for the production of cognac, vodka, liquor and other similar drinks. It is also used in pharmaceuticals. A huge number of drugs are produced on the basis of ethyl alcohol. These medicines are prescribed for various diseases of the cardiovascular, nervous, respiratory, digestive systems.

The process of obtaining alcoholic beverages

Braga is pre-prepared. It has quite a lot of impurities. The main task is to separate a pure product from everything unnecessary. In production, this is done so that the finished product contains a minimal and insignificant amount of harmful substances. When processing mash at home, high-quality alcohol is almost impossible to obtain. The distillation process consists of three main steps. Each of them has its own characteristic features.

The higher the concentration of ethyl alcohol in the wash, the lower the boiling point. Equipment plays an important role in the distillation process. It must be equipped with accurate measuring instruments.

First stage

Initially, the selection of volatile fractions is carried out. There is a process of evaporation of harmful substances. The temperature of the mash at the same time corresponds to 64-67 0 C. Braga begins to partially get rid of acetaldehyde and other poisons. The first condensate appears. It has a characteristic smell.

The liquid obtained at the first stage is popularly called "pervak". In home production, it is considered the strongest and one of the best. When drinking “pervak”, people get drunk faster, but not because the drink has a high concentration of alcohol, but because it contains many more toxic impurities. In factory production, the first fraction is drained separately. Then it is used for other needs (for example, technical).

Second phase

After the “pervak” or “head” (as it is called at the factory) is drained, the selection of the main product begins. Initially, the mash is heated at maximum heat until its temperature reaches 63-64 0 C. This is provided for by the technology. Further, the gas supply is reduced in order to smoothly move to a temperature of 64-69 0 C. After that, the “heads” are removed.

Then the fire is gradually added again. As a result, the temperature of the liquid in the vessel rises. The more it rises, the less finished product comes out. The collection of alcohol is stopped when the temperature according to the measuring instruments reaches 85 0 C. This is done because under these conditions fusel oils begin to evaporate. As a result, the quality of the product deteriorates.

Third stage

After the first and second processing of the mash, a certain amount of alcohol still remains in it. Its concentration at the moment depends on the correctness of the preliminary procedures. When the temperature of the mash reaches 85 0 C or more, the boiling process is stopped, the fire supply is stopped. After that, the liquid is poured into a separate container.

These residues are often used to produce another batch of alcoholic beverages. That is, the waste liquid is poured into the wash in order to increase the concentration of alcohol in it.

Blending

At this stage, the various components are mixed, according to the recipe for creating an alcoholic beverage. Alcoholic beverages should not contain unnecessary ingredients. The recipe is created for standard medium quality raw materials. This type of work must be done by qualified craftsmen. In the course of the production of alcohol, changes in the recipe may be made that do not contradict technological norms and rules.

The components are mixed in special closed vats. Blending tanks are made of stainless steel. They have high performance characteristics, are not afraid of the negative impact of aggressive environments, water, high temperatures, etc. Each vat is equipped with a pre-double platform. It has measurements for all ingredients - water, alcohol, solvents, dyes, semi-finished products, etc. The components enter the vat through the communication line (tubes, channels).

To obtain a liqueur based on fruit and berry raw materials, blending is carried out by gradually adding the following ingredients: a little pre-fortified juice or fruit drink, 30% water, alcohol (the entire dose according to the recipe), 30% water, sugar syrup, citric acid, dye, 30% water.

The components are introduced into the vat slowly in order to obtain the desired result (a chemical reaction has taken place). The blend is thoroughly mixed after adding each ingredient. Then another 20-30 minutes after adding all the components. Citric acid is administered as a solution. It is pre-diluted with water. There are alcoholic beverages that contain essential oils. These components are diluted with alcohol before blending.

After mixing the ingredients, a product sample is taken. If necessary, adjustments are made to the composition. Additionally add sugar syrup, alcohol, water, etc. Adjustments are made according to special formulas provided by the technology.

Aging and stabilization of the alcoholic product

After blending, the semi-finished product has a sediment and a cloudy color. In order for the product to be more tasty and of high quality, it is recommended to stand it. It doesn't take too long. Exposure is carried out from a day to three. This is done to settle the precipitate and improve the transparency of the finished product. Each type of liquor has its own exposure time. The temperature at which this process takes place is also different for each drink.

A few holding rules:

• In the course of aging, alcoholic beverages lose their strength a little, so an extra dose of alcohol is first added to the container;
• It is forbidden to correct the composition of the drink after aging by the production technology;
• During the aging of alcohol, it is unacceptable to mix it.

There are certain types of liqueurs that will age for several months (Chartreuse, for example, will age for a year). After blending, the product is poured into oak barrels, where it is impregnated with wood. At the end of the aging period, the liquor acquires a characteristic taste, smell and color. Next, the product is sent for filtration using industrial equipment. And only after cleaning, the liquor is delivered for bottling in containers.

Each liquor consists of a colloidal system. Under certain conditions (violation of the technological process, storage rules, etc.), the semi-finished product may lose its characteristics - a characteristic taste, smell, color. This should not be allowed, since the quality of alcohol is reduced significantly, which can be dangerous for consumers.

The clouding of the semi-finished product occurs due to the instability of the deck system. In most cases, this is observed in cognac drinks, wines, liqueurs based on fruit drinks and juices from fruit berries. The colloidal system of the product comes into equilibrium a day after alcohol is added to it.

The following factors also affect the turbidity of the drink:

• The presence of metal ions of various types;
• tannin content;
• Acid-bile balance.

Stabilize alcoholic beverages in three ways - physical, bio- and physico-chemical treatments. This is done in order to improve the quality of the product. During physical processing, the stack system is affected by lowering the temperature in the vat.

This is done as follows:

• The brine is fed into the coil with which the container with the product is equipped. They actually cool the blend to t = -15 0 С.
• The product is given time to stand under these conditions for 2 days;
• Take a sample for quality control;
• Cold treatment is completed, the liquid is left in the vat for another day, after which it is sent for filtration

For physico-chemical processing, gluing agents are used. These include gelatin, fish glue and other similar materials. These substances react with colloidal particles and form an insoluble precipitate, provided that the liquid contains metal cations.

It is advisable to carry out biochemical processing at the stage of preparing raw materials for the production of alcoholic beverages. To improve the quality characteristics, the wine is heated and enzyme substances are added to it.

Production of cognac products

As it has already become clear, it is almost impossible to obtain pure vodka by simple distillation. This is due to the fact that there are always impurities in Braga. Their boiling point depends on their type. All impurities are divided into two main groups. The former are low-boiling, the latter are high-boiling. They are also distinguished by composition, smell, taste and other characteristics. For example, the boiling point of methyl alcohol is 65 0 C. This impurity has neither smell nor taste.

Cognac products are obtained by processing wine. Production starts at the end of the harvest season and continues until the beginning of the third month of the next spring (early May). There is a certain difference in obtaining cognac drinks and vodka drinks. It is strictly taken into account in the factory. In the production of vodka, they try to get rid of all impurities. The technology for producing cognac drinks is slightly different. They also try to purify the product from poisons. But those impurities that affect the taste of the drink, its smell and color are left in an acceptable amount.

The production of cognac drinks is a delicate matter and requires professionalism from technologists. In order for the product to have a characteristic aroma and taste, it is worth carefully monitoring all stages of obtaining a cognac product, from harvesting to the end of distillation. The distillation temperature depends on the composition of the wine.

Different types of grapes are used to make cognac. The most popular is Ugni Blanc. It is used most often, as it is universal. A vine of grapes is planted on a plantation, in rows. The distance between the cramps is 3 m. This makes it possible to harvest using special-purpose machines.

After that, the grapes are transported to the factory. There I squeeze it on presses to get juice. The berries are crushed in half. This is provided by the technological standard. Further, the resulting juice is sent to ferment.

Here are strictly adhere to several rules:

• It is strictly forbidden to add sugar and its substitutes to the liquid;
• Strict control over the process (compliance with all technological standards);
• If necessary, it is allowed to add antiseptics to the liquid according to the regulations

After fermentation, the product goes through the following stages - distillation, aging, blending. At the end of all this, other components can be added to the finished drink, but this is no longer necessary.

The release of any alcoholic beverage must take place in the factory, where qualified craftsmen work, there is modern equipment, technological norms and rules are observed. In the production of alcoholic beverages, the boiling point of mash or wine (depending on the type of product) matters. At home, it is very difficult to create all the conditions for the production of high-quality alcohol that is safe to drink. The probability percentage is close to zero.

The boiling point of alcohol in Braga is different, but do not think that maintaining the optimal mode does not matter. Compliance with the temperature regime is considered one of the important components of the process of obtaining high-quality moonshine.

In the process of maturation of the mash, temperature plays almost the main role, this rule also applies to distillation. When the mash ferments, it generates heat, while maintaining one or another temperature level will have a direct impact on the fermentation process itself and on the quality of raw materials.

Boiling point of alcohol in mash

In the process of driving, degrees are also measured not for the sake of interest - they help to cut off the "tails" and "heads".

The fermentation temperature of home brew for moonshine depends on several factors, the optimal indicator is 25–28 degrees. But do not forget that yeast in the process of life, that is, when sugar is absorbed and converted into alcohol, it emits heat.

Braga for moonshine is prepared based on several rules. But even high-quality brew will not turn into moonshine, which will have high performance, if the temperature regime is not observed.

So, tips for maintaining the temperature, or the rules for making quality wort:

• The “correct” mash ferments at a temperature of 25-26 degrees. If the temperature rises to 30 degrees, then there is nothing to worry about.
• Lowering the temperature to 17-18 degrees can cause the yeast to "fall asleep". The fermentation process will stop, but it can be resumed.
• When the temperature rises, the microorganisms stop working, they simply die, and the fermentation process cannot be resumed. Braga will have to pour out and put a new one.

To monitor the degrees in distillers, they equip the mash tank with thermometers and monitor the regime. However, it is worth paying attention not only to the temperature in the room, but also to the season.

Moonshiners advise:

1. If it is cool outside, indoors too, then it is best to add a little more yeast to the mash - this will help speed up the fermentation process. But in return, the drink will have a characteristic aroma, which can be considered the hallmark of moonshine.
2. When the room temperature is stable, warm and there are no drafts, then you can slightly change the proportions, add a little less yeast. This will not significantly affect the fermentation process, but it will improve the quality of the product.
3. Moonshine can be influenced by using an aquarium heater, but you should not overheat the brew, as this will not lead to anything good. When the temperature rises to 40 degrees, microorganisms die, this process is irreversible. If the fungi have simply “fallen into hibernation”, then an increase in temperature will help revive them.

Temperature table

Temperature table that will help in the process of preparing mash.

Problems begin when the temperature in the tank rises above 30 degrees. For this reason, you should carefully monitor the regime and, if necessary, lower or increase the degrees. This will ultimately result in a high quality product that, when properly distilled, will turn into a pleasant, mild alcohol.

Distillation of mash: process and maintenance of the regime

The temperature of the distillation of the mash is of direct importance. The indicator is controlled using a conventional thermometer. The distiller is equipped with various devices, the temperature in the cube is monitored by taking readings from the distillation cube. Degrees help to carry out fractional distillation and complete the selection of one or another fraction in time.

The evaporation process is divided into several stages. Water evaporates at one temperature, alcohol at another, and fusel oils begin to boil at a third temperature.

To get a high-quality product, to separate alcohol from fusel spirits and get good moonshine, control over indicators will help.

The process can be divided into several stages:

1. The first stage: we keep the indicator at the level of 63–68 degrees.
2. We increase the degree to 78.
3. 85 degrees - we begin the selection of the "tail" part.

If the distiller and the mash, which is poured into the distillation cube, are heated to 65–67 degrees, then the evaporation of fusel oils and alcohol will begin. The first drops of the cherished fiery water will appear. But drinking it is not recommended. The people call such moonshine pervak ​​and consider it high-quality and strong. In fact, this mixture can hardly be called moonshine.

Pervak ​​contains a huge amount of impurities, from methyl alcohol to acetone. Such a drink quickly intoxicates, it causes severe poisoning, it strongly “hits” the kidneys and liver. Drinking pervak ​​is not worth it, it is collected in a separate container and used only for technical needs.

Among distillers, pervak ​​is called “heads”, they are cut off and not used, they cannot be consumed. Of the total volume as a percentage, the amount of pervak ​​is about 8–10%.

When the indicator rises to 63 degrees, the heating goes to the maximum temperature, then the degree is reduced, at this time the temperature should be about 64–68 degrees. If the indicator is not reduced, then problems will arise: the mash will get into the refrigerator and other parts of the distiller, and the moonshine will eventually acquire a characteristic smell of fuselage and a cloudy color. Even if a distiller with a dry steamer is used, this will not help save alcohol from deterioration in taste and smell.

Re-distillation will help correct the situation: it will significantly improve the quality of moonshine, will affect its taste and aroma.

Then we proceed to a new stage - the collection of the main moonshine. It is advisable to replace the dryer. You can simply remove it and rinse in cold water, and then substitute a container to collect the main product. At the same time, the temperature is maintained at 78 degrees, it is at this moment that alcohol begins to actively evaporate. With condensate (collision of cold water and alcohol vapor), the process of distillate separation begins.

When the indicator reaches 78 degrees, the allocation of the so-called "body" will begin, which can be used for ingestion.

Gradually, the temperature will increase, in parallel with this, the product yield decreases. When the liquid is heated to 85 degrees, fusel oils begin to stand out. The ingress of fusel oil into the main product changes its quality: the color of moonshine becomes cloudy, it will have an unpleasant, pungent odor.

However, the distillation process does not end there. We proceed to the third stage, which is called the selection of "tails".

At a temperature of 85 degrees and above, a certain amount of alcohol is retained in the base. But it is so small that it is no longer possible to obtain a product in a pure or relatively pure form. For this reason, moonshiners proceed to the selection of the last part.

The fraction called "tails" has a low strength and a pungent odor. Such moonshine will be cloudy, which also indicates its dubious quality.

The distiller gives out "tails" until the fortress in the jet drops to 20 degrees. Then the collection of this fraction is stopped and the distillation is completed. On this, the process of moonshine can be considered complete.

There is also an alternative to distillation - this is freezing. The process is laborious, but quite interesting. The thing is that water freezes at one temperature, and alcohol at another. The effect of freezing is small, but for the sake of interest, you can try.

Distillation without a thermometer

Often, the right tool is simply not at hand. If for one reason or another it is not possible to measure the temperature, then you can use the experience of distillers and stop the selection of the main product when some signs appear.

When to stop selecting the "body":

• High-quality moonshine burns well, the flame is even, different in color. When paper or a napkin soaked in alcohol burns poorly or goes out, you should stop collecting moonshine.
• When the temperature reaches 83 degrees, the distillate output does not just decrease, but drops to zero, that is, it completely stops.
• Many moonshiners know that as soon as the fortress in the jet falls below 40 degrees or is approximately in this range, the collection of the main fraction is stopped and the “tails” begin to be selected.
• You can use another way - just smell the moonshine. Both "heads" and "tails" have a rather pungent smell, which cannot be said about the main part.

In some cases, the first distillation is carried out without separation into fractions, then the temperature of the mash does not play a special role during distillation. But when re-processing, you will have to follow the degrees, otherwise it will affect the quality of moonshine, its taste characteristics, etc.

When producing alcohol at home, it is worth monitoring all the nuances and controlling the process. If you miss something, then you can end up with a product that will be of low quality. However, almost any mistake can be corrected.

With any rectification, the temperature during moonshine brewing is maintained within certain limits. Likewise, water for stirring granulated sugar, and especially yeast, must be taken warm. If the yeast is dry, it is necessary to “revive”. First, stir in water with a temperature not higher than 35 and not lower than 25 degrees, add a little sugar and let stand until foam forms. Then pour into a container. they don't need it. The fermentation process of the mash takes place at room temperature.

About the temperature required for distillation

• In home brewing, it is very important not to “overdo it” with temperature during distillation. The boiling point of water is 100 degrees, alcohol begins to evaporate intensively a little earlier. If you distill boiling mash, then the moonshine at the exit will become cloudy.
• In addition, it will drop sharply. All harmful impurities from the mash will get into it. A thermometer in the lid of the distillation cube will allow you to control the process. The optimum distillation temperature is 79 - 82 degrees Celsius.
• But already at 65 degrees of heating, the evaporation of light alcohols and ethers begins. This is the “head” of moonshine or “pervach” - the first liter (if the container with mash is not less than 25 - 30 liters). Drinking it is harmful due to the presence of esters in it. A temperature of 78 degrees "makes" evaporate and ethyl alcohol.
• It is collected in a separate vessel. The heating of the mash is reduced so that it does not boil. Then, over low heat, bring until the temperature rises again to 78. And already continue distillation further. The exact boiling point of alcohol (100% ethanol) is 78.39 degrees. 96% rectificate boils a little earlier (78.15).

On the cooling of alcohol vapors

If there is no thermometer

If there is no thermometer, then the strength of the outgoing moonshine is determined by its ignition. Drip a little on a wooden surface and light it. A bluish flame (and almost invisible) indicates a high strength of the drink. A weak yellowish light indicates already 38 - 40% alcohol content. After burning out, an iridescent oily film remains in the light - these are fusel oils. The amount of this residue indicates the strength of the drink. Alcohol cannot be completely expelled from the mash. If you need a “tail”, that is, moonshine is already cloudy, then it is heated over 85 degrees. If this is not necessary, then this residue can be added to the next container with a new portion of the mash. The fortress in that one will increase slightly. After distillation, about a quarter of the alcohol from its total amount remains in the mash.

About heaters

Now let's talk about heaters for a distillation cube or other container. It is best to use a gas stove, where the boiling point of the mash is easiest to regulate. An electric stove or induction oven does not allow you to smoothly change the heat. In extreme cases, a fire will do. The tank with mash is first heated at full heat. If there is no thermometer, then the main thing in this process is not to miss the beginning of the hiss of the mash. Reduce heat quickly, avoiding boiling. Soon, the first drops of moonshine will appear at the exit of the coil. As the container fills, watch the trickle of the alcoholic beverage. If it turns into a series of drops, then the heating is slightly increased. During the rectification process, the smell of alcohol is released. The temperature regime in the distillation cube should be maintained within 76 - 82 degrees. After a while, the concentration of alcohol in the mash decreases. The process should take as long as possible. The highest quality of moonshine is achieved with the distillation of mash at 80 degrees of heating.

About the sump

There are many varieties of devices for moonshine. For some, a fusel oil sump cuts into the hose between the distillation cube and the coil. Their vapors are heavier than alcohol and settle faster. The sump in the form of a small vessel is gradually filled with harmful impurities. The higher the temperature of the mash, the faster it fills up. But some of the harmful impurities still reach the exit.