The boiling point of alcohol with proper moonshine brewing. Distillation of mash with a moonshine still with a steamer

This is not just data that distillers take into account for one reason or another. The temperature indicator helps to create a high-quality alcoholic drink at home.

It is known from the course of chemistry and physics that alcohol boils at a temperature of 78 degrees, its boiling continues until the indicator reaches 83 degrees. Water boils at 100 degrees.

Temperature regime of moonshine distillation

Braga is a mixture of water and alcohol (and not only), it contains a sufficient amount of impurities that boil when a certain temperature is reached. So, in order to get a high quality product, it is worth having a certain idea of ​​​​how the degrees affect the distillation process.

The answer to the question at what temperature moonshine begins to drip is of interest to many lovers of making distillate at home. The thing is that it is difficult to answer it unambiguously. The indicator is in the range from 78 to 85 degrees.

Some moonshiners claim that moonshine boils when the temperature reaches 82-83 degrees.

At the same time, fusel oils and harmful impurities boil at a completely different temperature. In order not to get confused in the distillation mode, it is worth equipping the distiller with a thermometer. The sensor will help track performance and produce high quality moonshine.

So, here is the power of degrees:

• compliance with the regime helps to produce, that is, to divide the distillate into fractions (cut off the heads and tails, thereby improving the quality of the product several times);
• avoid getting into the main fraction (the so-called body) of tails and heads, and with them harmful impurities.

Focusing on time, trying to figure out the degrees, distillers pursue one single goal - to improve the quality of moonshine. Influence its taste and aroma. But it is worth remembering that the indicators depend not only on the amount of ethyl alcohol in the mash, but also on the moonshine still.

It must be borne in mind that a distiller with a dry steamer has its own characteristics, in addition, in devices of various designs, the temperature regime has different fluctuations. Everything is rather subtle here, since it is worth considering not only the main design features of the apparatus, but even the metal from which the distiller was made.

Difficulties can arise if the unit was made in a handicraft way. The design does not provide for the presence of a thermometer, and there is nowhere to mount it.

Some craftsmen equip the distillation cube with a sensor, tracking temperature fluctuations with it. But such data is difficult to call accurate. However, it's better than nothing.

Having figured out why you need to monitor the indicators, it’s worth moving on to the features of fractional distillation.

How to choose moonshine?

It's no secret what changes during the distillation process. Tracking these fluctuations allows you to competently carry out fractional distillation, that is, to separate alcohol into fractions and, as a result, obtain a high-quality product.

So, the essence of the division into fractions:

1. The beginning of the selection of the distillate is due to the cutting off of the heads. The so-called head fraction is moonshine (pervak, or pervach) of high strength, which can be used only for technical needs. Of the total volume of moonshine, pervak ​​is about 8-10%.
2. After the selection of heads ends, it is worth starting the selection of the body. The body is a quality product, which contains practically no fusel oils and harmful impurities. It can be taken internally. From such alcohol prepare tinctures and other noble drinks of high quality.
3. At the final stage, we proceed to the selection of tails. The tail part has a low strength, it contains impurities and fusel oils. But their concentration is slightly lower than in the head fraction. Tails can be poured into mash, which will significantly increase its strength and resistance to temperature extremes.

If you do not observe the temperature regime, then the risk of "grabbing tails" increases. That is, along with the body, capture the last, tail part, which contains harmful impurities and fusel oils. This will lead to a decrease in the quality of the product, change its taste and aroma.

To prevent this from happening, you need to learn to understand the degrees, equip the device with a good thermometer and follow the recommendations of experienced distillers. You can delve into the study of the problem and consider the stages of distillation in more detail.

Braga distillation: temperature stages and features

Conventionally, the entire technology can be divided into 3 main stages, which are related to the indicators on the temperature monitoring sensor.

So, the main stages or the connection of moonshine with degrees:

• Let's start with the selection of volatile fractions. When the temperature reaches 65–68 degrees, the evaporation of light but harmful fractions (methyl alcohol, which is dangerous to human life and health, acetaldehyde, etc.) begins. They will be part of the so-called pervak, strong, but harmful moonshine. In this case, condensation is accompanied by the appearance of a characteristic, unpleasant odor. First, the "aroma" appears, and after it - the first drops of the long-awaited distillate. They usually act according to the following scheme: moonshine is actively heated until the indicator reaches 63 °. Then the temperature is gradually reduced, they continue to heat up, bringing it to an indicator of 65–68 degrees. If you miss the moment, then boiling mash can get into a steamer or refrigerator. This will spoil the quality of the finished product, affect its taste and aroma.
• At the second stage, we proceed to the selection of the main product. The same moonshine that we will drink and use for its intended purpose. Separation of the body occurs when reaching 78 degrees. Before proceeding with the collection of distillate, it is worth replacing the steamer, it is advisable to rinse it and re-mount it in the apparatus. Raise the temperature gradually, do not do this abruptly. When the indicator reaches 78 degrees, the separation of the main product will begin. It won't happen right away, it will take some time. It is difficult to say how long you need to wait, because everything here depends on the design features of the distiller. Over time, the amount of condensed distillate will decrease and the temperature will rise. The selection of the main product is stopped when the temperature reaches 85 degrees. It is at this point that fusel oils and harmful impurities begin to evaporate. If you miss the moment, then alcohol will have an unpleasant smell and a sharp taste that burns the receptors. Re-distillation will help correct the situation.
• When reaching 85 degrees, it is worth starting the selection of the tail section. Before starting the collection, it is necessary to prepare a special container. While product selection may be considered complete, tailings are selected for several reasons. In most cases, they are used in order to increase the strength of the mash, to speed up the process of its fermentation. Ethyl alcohol is contained in a small amount in the remains of the mash, but it cannot be obtained by condensation. Even after repeated distillation, the tails will be undrinkable, they are not used for this purpose.

Having finished the step-by-step review of the process, it is worth noting that there are three main indicators in the production of moonshine:

1. 65–68 degrees - heads begin to move away, the first drops of distillate appear.
2. 78 degrees - we proceed to the selection of a quality product that has good characteristics and can be used for its intended purpose.
3. 85 degrees - you need to stop the selection of the body and proceed to the selection of tails that can be used to create a high quality mash.

If you control the production process and monitor the temperature sensor, you will eventually be able to make a drink at home that will have a mild taste and pleasant aroma.

From this we conclude that the boiling point of high-quality moonshine ranges from 78 to 85 degrees. The distillate begins to boil when it reaches 65–68 degrees.

How to do without a thermometer?

If it is not possible to control the distillate production process with a thermometer, then fractional distillation should not be abandoned. It will help to significantly improve the quality of alcohol. You can do without a thermometer, but in this case you will have to follow the following rules:

• The appearance of a sharp, unpleasant odor will help to recognize the exit of the head fraction. It indicates that harmful impurities and aldehydes began to evaporate.
• You can use an alcohol meter instead of a thermometer, when the strength in the stream drops below 40 degrees, tailings begin to be collected.
• If the distillate output dropped to zero, that is, condensation stopped, then the temperature reached a level of 83 degrees.

Even distillers often use the ability of the distillate to burn. They set fire to a napkin or piece of paper dipped in moonshine. When the paper ceases to burn with an even, blue flame, the selection of alcohol is stopped.

It is worth noting that tailings can be taken until the fortress in the jet drops to 15–20 degrees. There are no strict restrictions on this. Most moonshiners continue to collect tailings as long as they somehow burn.

This is a multi-step process that will require a deep and rational approach. The most responsible and time-consuming stage of home brewing is to overtake the mash into moonshine. It will require the most minimal knowledge of theory and constant attention. The taste and good quality of moonshine depends on the correct distillation, but if the brewing technology is not followed, this can lead to very serious health consequences and costly repairs in the kitchen.

Before setting fire to the stove, it is worth making sure that all the subtleties are observed. Otherwise, all misses will be found empirically, and this is not the best way when working with high temperatures and liquids that are flammable.

The readiness of the mash

Before driving the mash into moonshine it is worth making sure that the mash is ready for distillation. Moonshiners with extensive experience can easily determine this by sight and taste, and for accurate results, you should use proven methods:

The question of the possibility of distilling unfermented mash can often be heard from beginners. Of course, this can be done, but why? In such a mash, there will be a lot of unprocessed sugar, which will simply disappear in vain due to the maximum strength not being reached, and it will turn out that the driven moonshine will turn out to be quite modest.

Safety

A couple of moonshine stills that were made from pots and milk cans are already yesterday. If you have plans to brew alcohol at home often, then acquiring a good device will pay for itself pretty quickly.

You need to carefully study this section, because the safety precautions for moonshine have been developed by most of the blown up appliances and burned hands.

The table below will tell you about all the safety methods.

All these rules are well known and observed by experienced moonshiners.

Temperature conditions during the distillation of mash

Distillation is based on the principles that mash contains substances with different boiling points. With a successive change in the heating of the distillation cube, these substances alternately pass into the state of gas. So moonshine is divided into fractions, differing in the content of foreign impurities:

1. Harmful impurities such as aldehydes, methanol and ether begin to evaporate at 65 degrees. When distilling mash into moonshine, this temperature must be maintained until the first fraction of heads is separated. Per kilogram of sugar used for mash, the volume of the fraction is calculated as 30-60 ml.
2. Further, the heating is increased to such a level that the distillation of the mash into moonshine reaches the temperature of the distillation. Ethyl alcohol evaporates at 78 degrees, and as a result, the second, purest portion of moonshine comes out. During this period, the temperature in the cube slowly increases, and it should not reach 85 degrees.
3. Fusel oils disappear at a temperature of 85 degrees. This is the end mark.

Distillation can be completed at a temperature reached 98.5 degrees, at this temperature the ethanol content in the condensed liquid is not more than 1%. Very patient people reach this stage.

Distillation of mash into moonshine step by step

Regarding the need for double distillation Moonshiners observe a unanimous opinion. In this case, you can get a very soft, clean moonshine, which is devoid of various impurities. Some even distill 3-4 times.

The first distillation does not have a clear opinion on the distillation technology. On this occasion, moonshiners were divided into two camps, and each has its own arguments. You should not figure out whose method is better, because for the entire time of moonshine brewing, disputes have not led to anything.

Quick distillation of mash

The principle of the method is that the yeast and impurities that remain in the mash are not subjected to long heat treatment. This treatment increases the number of impurities. Distillation without separate temperature conditions is carried out at maximum power.

1. The distillation cube must be put on fire and water must be brought to the coil.
2. Heat extremely quickly until the mash boils.
3. We continue the distillation at maximum speed up to 3-5 degrees in the jet.

Admirers of this method believe that there is no need to separate the heads and tails during the first stage. They believe that filtration through coal and drop-by-drop selection of fractions will not give quite good quality moonshine.

Fractional first run

Do not use charcoal filters if you want to cook. Because the strong absorbent reduces the flavor of the raw material. And in this case cutting heads and tails carried out both in the first and in the second stage.

1. Warm up the cube to 65 degrees and reduce the heat as soon as the first drops begin to appear.
2. On the first stage, the number of heads is 30 ml per 1 kg of sugar; experienced moonshiners can easily distinguish them by the sharp smell of acetone.
3. The container for collecting moonshine should be changed, the heating should be increased so that something between rapid drops and a thin stream is obtained.
4. Select moonshine before reaching 30 degrees of fortress. Some moonshiners practice cutting tails at 45 degrees, but this is considered superfluous at 2-3 hauls.
5. Change the container again and increase the heat to the maximum. Collect tailings containing up to 5% ethanol.

The heads that you will receive during the first haul are the pervach, which the popular rumor has honored with impeccable fame. You can get drunk from it very quickly, and the content of toxic impurities in it is very high. For those who wish to try it, morning well-being will definitely remind you of this.

Second faction, obtained during distillation, is raw alcohol. You can drink it, but it will be average in quality. And since you have taken up the preparation of alcohol, then prepare a drink that will be many times better than any eminent vodka.

Raw alcohol has a natural light turbidity, which is typical for rural moonshine, it has a moderate amount of impurities, if the tails and heads have already been selected.

Filtration

1. For one liter of liquid, add 20 g of refined vegetable oil, cover with a lid and shake well. After 12 hours, the liquid must be drained from under the oil film with a bendable tube. Then pass through a gauze or cotton filter.
2. Put a cotton filter in the funnel and pour birch, coconut or stone activated charcoal on top of it. If there are no suitable elements, you can safely use ordinary activated carbon.
3. Moonshine is recommended to be filtered on starch-containing or sugar raw materials.

Second distillation

Distillation Technology almost indistinguishable from fractional first distillation, except for some subtleties.

If the mash is properly distilled into moonshine, a drink of 50-60 degrees of strength is obtained. But it may not suit everyone, you can get the desired degree of fortress by simply diluting it with water. For this, distilled, filtered through a filter jug ​​or bottled water is suitable.

Attention, only TODAY!

A lot of people don't really want to depend on expensive store-bought alcohol, especially since buying it in a supermarket does not guarantee that you will end up with a drink of good quality to match its high price. Therefore, sometimes people resort to home methods of producing alcohol. It is after the distillation of mash into moonshine that you get a high-quality, home-made drink!

Technology is of great importance in this case. Choosing the right technology is the key to getting a good and not very expensive drink at home. Otherwise, you will find another confirmation of the widespread stories about the disgusting taste and severe hangover of homemade moonshine. Therefore, it is necessary to pay careful attention to all stages of home brewing, starting with the choice of apparatus, raw materials, and ending with the observance of all the rules of this process.

Getting mash

Alcohol is a by-product of the vital activity of yeast, i.e. they eat sugar, in the aquatic environment (minerals), while releasing alcohol and carbon dioxide. Therefore, in order to quickly obtain high-quality mash, it is necessary to monitor the condition (well-being) of the yeast.

• Optimum mash temperature 24°-40°.
• With a decrease in the lower temperature threshold, yeast (bread) fall asleep, and with an increase in the upper perish.
• When falling asleep the latter, the solution can be heated (put in a warm place), and if 40 ° is exceeded, yeast can be added to a cooler place.
• fermentation process(yeast propagation) can be accelerated by periodically stirring the mash, as is done in the production of beer.

They say that you can cook in an old-style washing machine mash for moonshine in a few hours. You can also speed up the fermentation process by adding catalysts: potatoes, peas, tomato paste, hop decoction.

The fermentation scheme looks like this:

SUGAR (C 6 H 12 O 6) + YEAST + WATER (H 2 O) → ETHYL ALCOHOL (2C 2 H 5 OH) + WATER (H 2 O) + CARBON DIOXIDE (2CO 2)

Fermentation rate depends on the concentration of sugar in the solution, the more it is, the better, but when the strength of the mash is reached, the higher 15°, yeast begins to die from alcohol and the fermentation process slows down. Therefore, the excessive sugar content in mash (if we use it later for distillation) leads to its loss and an increase in the cost of the final product. After finishing fermentation just try mash, it should be bitter and without a sweet taste.

If we do not distill the mash in the future, but drink it like mead, then I would advise using less yeast so that there is no yeasty taste, and more sugar, anyway, above 15 ° mead will not work.

How to domash for moonshine Right

Braga is the basis of moonshine. Therefore, the final result will depend on the quality of the feedstock.

If we make mash from sugar, then I recommend the following optimal ratio of products in solution: 1 kg of sugar: 100 g of yeast: 3 liters of water (10: 1: 30). When calculating, keep in mind that during the fermentation process, you will release carbon dioxide, which will form foam and it can flow over the edge of the vessel with the mash.

Braga from jam is also made, only instead of sugar we take 1 liter of jam, the rest is warm water. But it is better to make mead out of jam. For 3 lira of mead we take 1 liter of jam, the rest is warm water and 2 teaspoons of dry yeast.

During fermentation, the resulting ethyl alcohol is simultaneously oxidized (combined with oxygen) to form oxidation products: acetic acid, dangerous to health, acetaldehyde. It follows that oxygen is the enemy of the mash and other products obtained from it, and therefore it is necessary to limit the access of air to the container with the mash.

Air access can be limited by putting a rubber medical glove on the neck of the jar with a pierced pin in the area of ​​\u200b\u200bthe fingers. Excess carbon dioxide will escape through the holes, and the glove will not fly off from high pressure. The glove is also an indicator of the fermentation process. If carbon dioxide is released from it, then during normal fermentation it will rise before our eyes. When the glove itself falls, this will mean that the fermentation is over and it's time to move on to distillation using a moonshine still. The glove can be freely bought at the pharmacy.

Another way to restrict air access to Brahe, this is the use water seal.

• Excess carbon dioxide from a container with mash (for example, a 19l drinking water bottle) enters a jar of water through a tube.
• By the intensity of the exit of the bubbles, we determine the state of the fermentation process.
• This method is good for fermenting wine.

Braga can be obtained from any organic products containing sugar or starch. The main criterion is the availability of raw materials, its price. The essence of the process is the same as when preparing mash from sugars, only for the conversion of starch into sugar, an enzyme (malt) is needed, which is located in seeds, for example, in grain. When the grain begins to germinate, the enzyme in the grain is activated and penetrates the starch deposits, converting it into sugar that feeds the germ.

We need to get an enzyme (malt). To do this, we germinate, for example, wheat, before that we soak it for several days in water. Then we dry, separating the sprouts from the grains, which we grind into powder.

Braga recipes at home

There are many recipes for cooking mash

AND from grain

Grain, at the rate of 1 kg, crushed to flour, add 3 liters of water (1:3), yeast 50 g, 200 g sugar, malt 200 g

Stirred in a container and kept for 10-14 days in a warm place, until the release of carbon dioxide ceases.

Potato based

20 kg potatoes, 400 g yeast, 1 kg of rye or wheat flour and a handful of chopped wheat straw

1. Peel potatoes and grate.
2. Add it to 10 liters of water with a temperature of about 60°.
3. Add flour and straw to the solution, mix.
4. After 6 hours, drain the water into some container and fill in a new one (with a temperature of about 50 °).
5. After another 12 hours, this water is also drained into a container.
6. Now it remains to add yeast to the solution and insist 2 weeks. Then overtake.

AND from jam

6 kg of any jam, 30 liters of water, 200 g of yeast.

If the jam is made from large fruits, then it is advisable to grind it in a meat grinder or any other crusher.

1. Dissolve jam in water, add yeast and ferment.
2. After 4-5 days the substrate is ready.
3. The yield of the finished product during distillation is 6 liters.
4. You can increase the yield by adding 3 kg of sugar to the jam.
5. In this case, the output will be 9 liters.

Based on candy

5 kg of caramel sweets, 200 g of yeast, 20 liters of water.

Grind sweets, and then dissolve in hot water. Dissolve the yeast separately, and then mix everything. Leave to roam for 4-5 days Yield 5 l.

From honey

yeast 300 g, sugar syrup 2 l, honey 3 kg, water 25 l

• Dissolve honey and syrup in water.
• Add in advance diluted yeast.
• Roam 7-8 days.

AND from juice

10 l of any sweet juice, 300 g of yeast

Dissolve yeast in warm juice. Insist two weeks. Output - 3 l.

Sugar Based

10 kg sugar, 200 g yeast, 10 l water

Dissolve everything in warm water. Roams 7-10 days

AND from apricots

10 kg apricots, 10 kg sugar, 100 g yeast, 3 l water

After removing the pits from the apricots, pass them through a meat grinder. Dissolve sugar in 3 liters of warm water (temperature 60-70 °). Then the solution is cooled to a temperature of 25 °. Mix apricot mass and sugar solution in a large container and add yeast. Put in a warm place. When the mixture ferment, overtake using a moonshine still. Output - 2.5 liters.

Based on grapes

10 kg grape pomace, 5 kg sugar, 100 g yeast, 30 l water

1. Pour the grape cake with sugar, mix, put the yeast and pour water.
2. Roam for a week.
3. Distill twice to get a strong moonshine.

AND from cherries

20 kg cherries, 2 kg sugar, 200 g yeast

1. Peel the cherries from the bones, mash the pulp, add sugar And yeast diluted in a small amount of warm water.
2. Roams in a warm place for 4-5 days.
3. Stir for the first two days. For example: every six hours.
4. Grind cherry pits in a mortar.
5. After the end of fermentation, mix them with the substrate and overtake.
6. During distillation, you should watch carefully. Ready cherry moonshine is colorless.
7. If the turbidity goes, it must be collected in a separate bowl, and then distilled again.

Yield about 8 liters. Dried cherries can also be used in place of fresh cherries. Just soak it in water first. One drawback - fermentation will last a day or two longer.

AND from peas

3 kg of peas, 3 cups of ground malt, 200 g of yeast. Grind the peas into flour and pour into the water, stirring constantly. When the pea flour dissolves, cook it over low heat until a thick homogeneous mass is obtained. Then cool, add malt, mix thoroughly and let stand for 2-3 hours. Then pour into a bowl, add yeast and leave in a warm place for 5 days. The output is usually 3 liters.

Pear based

10 kg of rotten pears, 400 g of sugar, 40-50 g of yeast

• Boil pears.
• As soon as the broth has cooled, add sugar, yeast and 1-1.5 liters of water.
• Insist one week in a warm place.
• Overtake 2 times.

from cranberries

2 kg cranberries, 8 l water, 800 g sugar, 1 pack of yeast

1. Chop cranberries.
2. Drain the juice into a container, and pour the squeeze with water and boil for 15 minutes.
3. Then add sugar, stir and boil for another 15 minutes.
4. Cool the sweetened broth to room temperature and pour cranberry juice into it.
5. Mix everything, add yeast to the liquid, mix again and leave to roam.
6. Then overtake.

rice based

3 kg of rice, 10 liters of water, 3 cups of ground malt, 200 g yeast

1. Boil rice in water and cool to room temperature.
2. Add malt to the mass, mix and incubate for 10-12 hours.
3. Then mix again and add yeast, diluted in water.
4. fermentation process will take 5-6 days. Then strain the finished substrate and overtake. Yield - about 4 liters.

From wheat

4 kg wheat, 1 kg sugar, 3 l water, 5 kg sugar, 18 l water, 5 kg sugar, 8 l warm water

1. Grind wheat into flour, pour 0.5 kg of sugar into it, pour 4 liters of water and insist in a warm place for 5 days.
2. Then pour in the remaining sugar and pour in the rest of the water.
3. Hold on for another week.
4. When the substrate acquires a bitter taste, strain and distill twice.
5. Do not throw away the “production waste”, but cover it again with sugar, pour warm water and leave to ferment for 8-10 days.
6. Strain, overtake the remains of the substrate 2 more times.

homwine.com

Home brewing is a multi-stage process that requires a thorough and reasonable approach. The distillation of mash into moonshine is perhaps the most responsible and painstaking stage, which requires constant attention and at least minimal theoretical knowledge.

The correct distillation determines the taste and quality of the drink, and non-compliance with the technology can lead to serious consequences for repairs in the kitchen and your health.

Preparatory phase: the little things matter

It is worth making sure that all the subtleties are observed even before lighting the stove. Otherwise, all errors will be detected empirically, which is not the best way when working with high temperatures and flammable liquids.

The readiness of the mash

Before distilling the mash into moonshine, you should make sure that it is ready for distillation. Experienced moonshiners can easily determine this by appearance and taste, but for reliable results, use proven methods:

• The density of the mash measured with a hydrometer should not exceed 1.002. If the readings are higher, add a little water and yeast to the container with the mash and send it to ferment in a warm place.

• If you don't have a hydrometer, taste the mash. The sweetness of the liquid indicates that not all sugar has been converted into alcohol yet and fermentation must be continued.

The question of whether it is possible to distill unfermented mash is often heard from beginners in home brewing. Of course you can, but why? It did not contain processed sugar, which would be wasted in vain, and due to the fact that the maximum strength was not reached, the output of moonshine will also be modest.

How to choose a moonshine still

Due to the rising cost and falling quality of store-bought liquor, home-brewing is gaining popularity.

The first thing that is required for this is a moonshine still. For various reasons, not everyone can make a distiller; most beginner distillers buy devices.

Separately, we will consider methods for checking sellers before buying.

Functional purpose

The first and most important criterion. On sale you can find the following types of moonshine stills:

It consists of two interconnected parts: a distillation cube and a refrigerator (coil). For most ordinary people, it is this design that is associated with moonshine, because due to the ease of manufacture it has become widespread, especially in rural areas.

Principle of operation: first, the mash in a cube is heated to the boiling point of alcohol, then the steam is cooled (condensed) in a coil. It turns out a distillate - moonshine with a maximum strength of 75-80 degrees at the outlet (in the stream). But even theoretically, distillation cannot produce pure alcohol; there will always be other impurities in the drink. On the one hand, this is good for preserving the aroma and taste, on the other hand, along with the “necessary” impurities, harmful substances also enter the moonshine: methyl alcohol, acetone, acetaldehyde, fusel oils, etc.

Advantages of the distiller: low cost, ease of assembly, distillation and maintenance. The classic moonshine still preserves the aroma and taste of the raw materials better than other designs: grains, fruits, berries. Suitable for the preparation of analogues of such drinks as whiskey, cognac, calvados, rum.

Disadvantages: to obtain normal quality, moonshine must be distilled 2-3 times with the division of the output into fractions - the so-called "heads", "body" and "tails". Grain and sugar distillates are preferably further refined between distillations, for example with charcoal. All this requires time and energy (for heating and cooling).

An ordinary distiller, in which another module is installed between the distillation cube and the coil - a dry steamer (aka a sump). This is an empty container of a certain volume, connected from above by tubes to a coil and a cube.

The principle of operation of the steamer is based on the fact that the boiling point of ethyl alcohol is higher than that of many dangerous substances. Theoretically, getting into the steamer, harmful impurities condense there, but do not boil again, since the thermal energy is spent on the evaporation of ethyl alcohol. The role of the sukhoparnik in the apparatus is exaggerated.

beer column

This is a moonshine still, in which the alcohol vapor cooling module is made in the form of a vertical pipe with a reflux condenser installed on top, which separates the liquid into fractions during distillation. It can be used to prepare any drinks: both ordinary sugar moonshine, and for "noble" distillates (cognac, whiskey, chacha), while retaining the aroma.

Brazhnaya column - a new word in moonshine

Advantages: versatility of use, good purification from harmful impurities while preserving the aroma of raw materials, average price, relative ease of operation.

Disadvantages: it is impossible to get all the alcohol contained in the mash without degrading the quality, the losses are 45-70% of the total volume, that is, from 2 liters of absolute alcohol in the mash, an average of 1 liter of high-quality distillate will come out. The design turns out to be overall (in height), it is not always possible to install it in an apartment.

Distillation column

This is a vertical cylindrical vessel equipped inside with heat and mass transfer devices (trays or nozzles) for separating a liquid into fractions that have a close boiling point. If necessary, it can be used as a conventional distiller or beer column.

Rectification separates harmful impurities much better than distillation, theoretically you can get pure alcohol (without foreign smell and taste) up to 96% of the fortress, but the result on home distillation columns is usually more modest. Rectification - suitable for those who need pure alcohol

Advantages of distillation column:

1. The only way to qualitatively separate impurities, getting almost pure alcohol from any mash
2. Does not require double or triple distillation
3. In the course of work there is no specific smell.

Disadvantages: during rectification, the aroma and taste of the feedstock are lost, the column is more difficult to maintain and operate than a conventional apparatus. Due to the large height dimensions, there may be problems with a suitable installation location. The cost of distillation equipment (in addition to the column itself, at least temperature sensors are also needed) is usually higher than that of classical distillers (except for alambicas).

Cube volume, power, dimensions

These parameters depend on how often you plan to drive moonshine. General rule: other things being equal, the more productive the moonshine is, the more expensive, heavier and larger it is.

First of all, you need to decide on the volume of the cube. During distillation, any apparatus is allowed to fill up to 80% of the volume. For example, if the cube is 15 liters, then for safety reasons no more than 12 liters of mash are distilled at a time. This is not as little as it might seem, because dividing the mash into two distillations is much more practical than purchasing one large apparatus, especially if you drive moonshine no more than 1-2 times a week.

The capacity of the cooler should correspond to the volume of the cube - be equivalent or higher with a margin in case you plan to connect a larger cube in the future. You need to find out the performance of the device from the manufacturer, being interested not only in the number of liters per hour, but also in the maximum possible volume of the connected cube, degrees of heating and recommended cooling intensity.

When buying a beer or distillation column, you should remember that their height usually exceeds 1 meter. Taking into account the fact that the device has to be installed on a stove, there may not be enough free height to the ceiling or to the hood.

Material

Craftsmen made moonshine from aluminum, but this is not the most suitable material, because it affects the taste and releases harmful substances into the drink. Modern manufacturers use two inert (not reacting with alcohol) metals - stainless steel and copper.

The advantage of stainless steel is its low cost, long service life and reliability of the device, which requires almost no maintenance (only rinsing and cleaning).

The main thing is that the stainless steel complies with GOST for the food industry. This document must be shown by the seller or manufacturer. The thickness is not less than 2 mm, otherwise, with strong heating, the mash may burn.

The only material (other than glass) that does not affect the organoleptic properties of the distillate in any way is copper. In addition, due to its high thermal conductivity, copper quickly heats up and cools down, which reduces the time spent on distillation. The disadvantage is that copper moonshine stills are more expensive and are used to produce elite alcohol: whiskey, cognac, tequila, calvados.

Any turbidity of moonshine and third-party tastes in copper devices appear only due to poor maintenance of the device and have nothing to do with the material itself. According to GOST, copper is allowed to be used in the production of alcohol.

Design features

Depending on the situation, both simplify and complicate the process of moonshine brewing. For example, if all the modules of the device are collapsible, they are easier to clean. The presence of drain taps on the cube and on the steamer also simplifies maintenance. The neck of the distillation cube should be wide enough so that you can easily put your hand inside, otherwise it will be problematic to remove the scale.

If the device does not fit into the height dimensions, you can buy a cube with built-in heating elements and not put it on the stove, saving space. But during distillation, the heating element must be immersed in the mash, otherwise it will burn out. As a moonshine still for summer cottages, where there are problems with water supply, devices that do not require running water are better suited, such are on sale.

Each modern model must necessarily be equipped with at least one thermometer, which can be used to navigate when separating distillate into fractions.

The presence of automation, on the one hand, simplifies the process, on the other hand, complicates maintenance, because even if one controller fails, often the entire device ceases to function.

How to buy moonshine still

Choosing a suitable model is only half the battle, it is much more important to find a normal seller and check the product documentation. This is very important when buying a moonshine still over the Internet, where there are many businessmen who want to profit from inexperienced moonshiners.

Unfortunately, cases of fraud and the sale of unsuitable devices of dubious design have become commonplace. Reviews on the forums and the advice of the "specialists" living there are paid for in 90% of cases, you should not be guided by them.

Verification of documents

If possible, purchase a moonshine in your locality in a stationary store so that in case of problems you can consult or return the goods. But often a distiller or distillation column is chosen on the Internet. In this case, I advise you to pay attention to the following aspects:

1. Check seller registration. The methodology varies by country. For example, in Russia, you can check the OGRN (Main State Registration Number) and OGRNIP (Main State Registration Number) on the website of the Federal Tax Service (FTS). If there is no data or they do not match those on the seller's website, you have a scammer in front of you.
2. It is desirable that the seller has a real physical address where it can be found. A direct landline phone number (not 8800), complete data on the site and the availability of a support service that responds quickly at the stated time are an indirect confirmation of honesty.
3. The description of the moonshine still must be complete: all parts and assemblies are listed, the materials from which they are made are named, all technical characteristics are indicated in numbers or ranges under specific operating conditions. At the first request, the seller must name the manufacturer of the equipment, its physical address and contact details.
4. Familiarize yourself with the instructions and certificates for the product. The document itself should contain not only complete information about the configuration and assembly, but also descriptions of various modes of operation, including safety precautions and rules for caring for equipment. The more detailed everything is, the better. A separate chapter is the terms of warranty service. The provided quality certificates also need to be checked; in Russia, for this, it is enough to enter the number on the website of the Unified Register of Certificates of Conformity. Only if all the documents are in order, you can make a purchase.

alcofan.com

Basic requirements before distillation

• We use only high quality raw materials. Water should not have side tastes and odors. It is best to take settled running water and in no case should you take distilled or boiled water. Fermentation requires oxygen. It is better to make sugar inverted (cook syrup). This improves the fermentation process and prevents the activation of harmful microorganisms. This may affect the smell. We take high-quality pressed or dry yeast.
• We observe the correct proportions (for 1 kg of sugar + 100 g of pressed yeast or 20 g of dry + 4 liters of water). Perhaps you have your own proven recipes.
• We try to adhere to sanitary standards. Vessels for the distillation of mash and dishes for finished products must be sterile and dry. Otherwise, this can also lead to an undesirable taste and smell.
• Before starting the distillation, we correctly install the equipment, check the tightness so as not to disturb the distillation process.

varimspirt.ru

Safety

The times of homemade devices from cans and pots are a thing of the past, and if you plan to make homemade alcohol regularly, buying a normal device will pay off with interest.

Good device - high-quality moonshine

When choosing a moonshine, pay attention to the thickness of the metal - it should be at least 1.5 mm on the walls, and 2-3 mm at the bottom. A wide filler neck will facilitate washing the distillation cube, and a collapsible steamer will allow you to flavor the drink during the second distillation. It is also advisable to choose an apparatus with a thermometer that will allow you to control the distillation process.

Note!

Safety precautions at work have been developed by more than a dozen burnt hands and exploding devices, so study this section carefully:

• Braga must be filtered through gauze before distillation. Particles of wort or top dressing can get into the steam pipes, which threatens to explode from overpressure.

• Set the receiving jar away from the gas burner, and insure against spillage by substituting another container under it. Alcohol is a flammable liquid and is unforgiving.

• Check the tightness of the device. To do this, put the hose on the outlet, blow into it and hold for a few seconds. After you release the hose, the air will hiss out of the sealed space. Alcohol vapors escaping from leaky joints will not only reduce output, but may also ignite.

• Keep gloves handy as the metal parts get very hot during handling. Hand protection is useful when changing the steamer.

• Do not open the still until it has cooled down to avoid steam burns.

These rules are well known to experienced moonshiners, but they were worth writing, even if they help just one beginner.

Temperature conditions for the distillation of mash

The principle of distillation is based on the fact that the composition of the mash includes substances with different boiling points. Due to the successive change in the heating of the distillation cube, these substances alternately pass into the gaseous state. This allows you to divide the moonshine into fractions that differ in the content of impurities:

• Evaporation of aldehydes, ethers, methanol and other harmful impurities starts at 65⁰С. This temperature during the distillation of mash into moonshine is maintained until the separation of the first fraction - the heads. The volume of this fraction is calculated as 30-60 ml per kilogram of sugar used for mash.

• After that, the heating is increased to a level when the distillation temperature of the mash into moonshine is reached in the distillation cube. Ethyl alcohol evaporates at 78⁰, and the result is the second, purest fraction of moonshine - the body. At this stage, the temperature in the cube slowly rises, but should not reach 85⁰С.

• The separation of the third fraction is the last mark that the temperature of the mash must reach during distillation. Fusel oils begin to evaporate at a temperature of 85⁰С, at which point the tails are cut off.

When the mash distillation temperature reaches 98.5⁰С, distillation can be stopped, since the condensed liquid contains no more than 1% ethanol. Although only the most patient reach this stage of distillation.

Instruments for measuring the parameters of wort and solutions

With the help of liquid thermometers with a scale of 150 ºС, you can measure the temperature. And to measure the relative weight of the wort, a hydrometer with limits of 1.000-1.080 is required, for alcohol solutions - a set of hydrometers with limits of 0.820-0.880; 0.880-0.940; 0.940-1.000. The acidity of the mash and wort is determined by taste. Strong acidity is not desirable, so the taste of mash and wort should be slightly acidic.

fermash.com.ua

Distillation of mash into moonshine step by step

Regarding the need for a double distillation, moonshiners are of the same opinion. This allows you to get an unusually soft, clean product, devoid of impurities that are responsible for the organoleptic qualities of the drink and morning well-being. The most meticulous manage to distill moonshine three, and even four times. But most agree on the sufficiency of double distillation.

How to properly expel moonshine from mash: first distillation

The technology for conducting the first distillation does not have such an unambiguous point of view. On this issue, moonshiners are divided into two camps, and each of them has its own arguments. We will not figure out whose method is more correct, since even many years of disputes did not lead to the birth of truth.

Fast distillation of mash

The essence of the technique is that the yeast and impurities remaining in the mash are not subjected to prolonged heat treatment, which increases the amount of impurities. Distillation is carried out at maximum power, without maintaining a separate temperature regime and the selection of fractions:

1. Put the alembic on the fire and bring water to the serpentine.
2. Heat as quickly as possible until the mash boils.
3. Continue distillation at maximum speed up to 3-5⁰C in the jet.

Remember that you need to measure the strength in a small amount of distillate, at a temperature of 20⁰С. If the temperature is higher, then special tables with correction factors are used. However, the moonshine in the stream should not heat up above 30⁰ with a normally working cooler, so there is practically no need to wait until it cools down.

Supporters of this technique believe that there is no need to separate the heads and tails during the first distillation, since filtration through coal and dropwise selection of fractions during the second distillation give a sufficiently high-quality product.

Charcoal filters should not be used in the preparation of fruit and grain moonshine, since a powerful absorbent reduces the severity of the aroma of the feedstock. In this case, cutting off heads and tails is carried out both during the first and during the second distillation.

• Heat the cube to 65⁰C and turn the heat down as soon as the first drops appear.
• During the first distillation, the volume of heads is 30 ml for each kg of sugar, but experienced moonshiners can easily distinguish them by the pungent smell of acetone.

• Change the container for collecting moonshine and increase the heat so that you get something between frequent drops and a thin stream.

• Continue sampling the body until you reach 30⁰ ABV in the jet. Some moonshiners practice cutting off tails already at 45⁰, but this is superfluous with double or triple distillation.

• Change the container again and increase the heat to maximum. Collect tailings up to 5% ethanol content.

The heads obtained during the first distillation are the same pervach that the people's fame awarded with a stunning reputation. Of course, it knocks you off your feet and intoxication sets in quickly, but the concentration of toxic impurities in it goes off scale, and your well-being will not fail to remind those who dare to try this hellish drink.

The resulting second fraction (body) is raw alcohol. Of course, you can drink it, but the quality will be average. Since you have already taken up the preparation of homemade alcohol, then bring it to the end and prepare a drink that will outdo any famous brand of vodka.

Second distillation

Raw alcohol has a natural light turbidity typical of rustic moonshine, and a moderate amount of impurities if the heads and tails have already been selected.

Filtration

Before driving the moonshine out of the mash with the apparatus, it is recommended to dilute the raw alcohol to 25-30⁰ strength, and filter it from fusel oils in one of the following ways:

• Add 20 g of refined vegetable oil per liter of liquid, close the lid and shake well. After 12 hours, drain the liquid from under the oil film with a flexible tube. Pass through a gauze or cotton filter.

• Put a cotton filter in the watering can, and pour birch, stone or coconut activated charcoal on top. In the absence of suitable raw materials, feel free to use ordinary pharmaceutical activated carbon. Filter the alcohol through a watering can.

You can filter moonshine on sugar or starch-containing raw materials, but fruit distillate, together with fusel oils, will lose some of its flavor and aroma, so it is better to use a triple distillation of mash for it. If there is time and inspiration, these two cleaning methods are used in succession.

Second distillation

Actually, the technology practically does not differ from the fractional first distillation, with the exception of some subtleties:

• The slower the cutting off of the heads, the better the product will be. The optimal rate of fluid intake is 1-3 drops per minute.

• If the first time you did not select the heads, then now select 50-60 ml for each kilogram of sugar used. When re-selecting, it will be enough to cut off 30 ml of heads.

• Change the container and heat the cube to 78⁰С, distill the second fraction at medium speed.

• When the strength in the jet drops to 45⁰C, change the tank again and continue distilling the tails at maximum power.

If the distillation of mash into moonshine is carried out correctly, you will get a drink of 50-60⁰ strength. This degree of alcohol does not suit everyone, and you can bring it to the desired fortress by diluting it with water. Distilled, bottled, or jug-filtered water will do.

Cleaning the finished moonshine

The question is rather ambiguous, and moonshiners have not come to a common denominator in solving it. Undoubtedly, the most effective way of cleaning is the correct distillation with a thorough, and preferably with a margin, separation of tails and heads.

Purification is required only for a low-quality drink in order to remove at least some of the impurities from it. For this purpose, the following are used:

• potassium permanganate;
• milk;
• egg white;
• Rye bread;
• freezing in a metal container.

But all these methods cannot be called effective, so it’s better to gather your strength and distill low-quality moonshine again, diligently dividing it into three fractions.

Heads and Tails: Usefulness from Waste

Drinking the first and last fraction is not worth it, but this does not mean that it cannot be used. The alcohol content in them is quite significant, and the economic person will find where to use it:

1. The heads are used as technical alcohol. They can serve as a solvent, stain remover, anti-freeze glass washer fluid, etc.
2. Tail fractions are perfect for the preparation of medicinal infusions, only for external use.
3. Very often, tails are recommended to be added to the next portion of mash, but users of specialized forums say that with repeated re-distillation, the quality of moonshine drops.

Now you know exactly how to properly distill the mash from start to finish. The description of the process may seem voluminous, but after doing it two or three times, you will remember all the subtleties by heart, and after a while you will develop your tricks for obtaining high-quality home-made moonshine!

nalivay-ka.ru

You can determine the strength of moonshine using an alcohol meter, periodically selecting the product into a small container. And in order not to bother with selection during the distillation process, there is a very simple way to approximately determine the strength of moonshine without a device.

• We take a strip of paper (you can tear it off the newspaper) 10 cm long and 1-2 cm wide.
• Bend in half lengthwise so that it does not bend.
• We wet one end under the coil and try to set it on fire.
• Moonshine with a strength of more than 40 degrees will burn even if you remove the match.
• When the fortress is less than 40 degrees, it will also burn, but with a bang and immediately go out if you remove the match.

At this stage, the selection of good moonshine is stopped.

I would like to warn against the temptation to "squeeze out" as much as possible from one stage. Never do this. Cut off the tails in a timely manner. It is better to sacrifice quantity, but win in quality. Otherwise, you may end up with moonshine exactly the same as in ALL of our movies. Cloudy and no doubt smelly.

Hi all! We continue the theme of moonshine. Today we will talk about how to properly drive moonshine at home. As you remember, I wrote about the full one in this article. Now it is time to dwell in more detail on the process of distillation (or simply distillation).

For the distillation of mash, I use fractional double distillation with intermediate purification. The moonshine obtained by this method is very different from the usual one for the better.

First distillation

So, we got raw alcohol (SS). This is the same middle fraction, it is also the “body”. Of course, you can drink it, but the quality of such moonshine is still very low. Now the SS should be cleaned.

Update from 04/10/17: Now I have slightly changed the technology of the first distillation. I drive almost to the water (temperature 98-99 degrees cubed) without selecting heads and tails. Sometimes I still select a few heads if they come with a pungent smell, but this is extremely rare.

Intermediate cleaning

I call it intermediate only because it is carried out between the first and second distillation. And so this is a complete way to clean moonshine. More precisely, even two methods that I use together.

• First, we clean the raw alcohol with oil.

As a result, we get raw alcohol, purified from a large amount of fusel oils, which have dissolved in vegetable oil. Alcohol itself does not dissolve in oil due to its low concentration. To do this, we diluted it.

But still, small drops of unfiltered oil with harmful impurities are still present in the moonshine. To get rid of them, go to the next cleaning method.

• Activated carbon cleaning

For this method, birch (BAU-A) or coconut (KAU) activated carbon is used. It is able to absorb up to 80% fusel oils and 90% esters.

You can add coal to a container with raw alcohol and shake vigorously again. But it is better to make a flow filter.

The simplest design of the filter is a plastic bottle with a cut off bottom and filled with coal. Several holes are made in the cork and a piece of cotton wool is placed. Before use, it is better to rinse the coal, thereby removing coal dust from it, which clogs the cotton filter.

Coal consumption is approximately 5-15 grams per liter of moonshine.

Also, a household filter jug ​​from the store is perfect for filtering.

Now we have a well-purified moonshine, ready for the second distillation, during which we will increase its strength and try to get rid of the remaining impurities as much as possible.

Read more in the article - Purification of moonshine with coal

Second distillation

The principle of the second fractional distillation is the same as the first. Only the heating modes are different.

1. We heat up the brew. As soon as the first drop appears from the refrigerator, we reduce the heating temperature so that the moonshine comes out at a maximum speed of 1-2 drops per second. The slower the better.
2. At this speed, we select “heads” at the rate of 50 ml per kilogram of sugar in Braga.
3. We change the receiving capacity and begin the selection of the “body”. Heating can be set to the maximum possible, which the refrigerator will allow. But I still recommend limiting yourself to medium speed so that the moonshine flows in a thin stream.
4. “Body” is selected up to 45%. Once again, I remind you that we measure alcohol content at 20 degrees Celsius. If there is no alcohol meter, then moonshine must be set on fire in a spoon. The temperature should also be 20 degrees. The selection must be stopped when the liquid ceases to burn.
5. We change the capacity and select the tails at the highest possible heating.

1. To improve the taste of the final product, raw alcohol diluted after the first distillation can be infused on dark raisins. Raisins need 20 g for every liter of CC. The taste will noticeably improve.
2. If the final product is too strong for you, then dilute it with water. Read about it in the article.
3. I keep writing about the fact that it is necessary to measure the concentration of alcohol at 20 degrees, but it rarely happens that moonshine flows from the refrigerator at such a temperature. It is either warmer or colder. In this case, the hydrometer readings can be corrected using this plate.

1. It is better not to carry out intermediate cleaning of moonshine from fruit and berry mash, otherwise we risk losing its flavors.
2. Cleaning moonshine with oil and activated carbon are two separate, independent methods. You can use only one of them, whichever you like best. But in both cases, the SS must be diluted up to 15%, so it will be better cleaned.
3. If you still decide to apply both cleaning methods at once, then the sequence should be as follows - first oil, and then coal.
4. I clean the “tails” collected during the second distillation with oil and the coal used in the intermediate cleaning and pour it into a cube during the distillation of the next mash.

That's all. The process is not very difficult and if you follow it, then your efforts will be rewarded according to merit. You will get excellent moonshine, a cut above what is obtained with ordinary distillation.

Try it and share your results in the comments. Also subscribe to updates. I hope the article was helpful.

Best wishes!

Sincerely, Dorofeev Pavel.

How to prepare the moonshine still for work? How to carry out the first distillation without separation of fractions? How to properly separate the heads and tails when re-distilling?

To make it work well, we recommend distilling sugar mash twice: the first time - without fractionation (without the selection of "heads" and "tails"), the second time - with fractionation. When re-distilled, moonshine is more clearly divided into fractions, and it is easier to separate impurities.

Braga is distilled at least twice to get good moonshine.

So, in order. We list the standard steps to prepare the apparatus for distillation:

• Pour the required amount of mash into the distillation cube. Be sure to leave room for steam to form! Usually the cube is filled by two thirds.
• Screw the lid on tightly, check for leaks.
• Connect tubing for water and for product outlet. The tubes must fit snugly into the outlets.

Now you can start the first distillation. Since we will not fractionate the distillate, we drive moonshine at maximum speed. We collect everything in one container until the temperature in the cube reaches 93-95 degrees Celsius. Or we measure the alcohol content of the distillate using an alcohol meter: we reached 15-20% - we stop the selection. Do not forget that the alcohol meter is lying if the distillate is warmer than 20 ° C. After the end of the distillation, pour out what is left in the cube.

During the first distillation, we do not select heads and tails, we select at maximum speed.

We got raw alcohol. Let's start the second race. We dilute the raw alcohol with water up to 30% and again pour it into the cube.
We begin to heat the cube at maximum power. If you have a thermometer, it is better to control the temperature inside the cube. When reaching 60-65°, reduce the heating power in order to approach the selection of heads at a low speed.

We dripped the first drops - we substitute a separate container for the heads. It is better to take the heads slowly, in no case in a jet, the standard recommendation is 2 drops per second. Heads are selected at the rate of 50-100 ml per 1 kg of sugar in Braga. Experienced moonshiners select the heads, focusing on the characteristic smell of acetone. A thermometer will also help you - the heads continue to separate up to 78-80 degrees. Upon reaching a temperature of 78-80 degrees, the selection of the "body" begins. A container with heads - to the side, in order to be disposed of later or used for technical needs. We substitute a large container for the selection of moonshine suitable for drinking. At this point, you can slightly increase the power - the drops will turn into a trickle.

During the second distillation, the head fraction is first taken - 50-100 ml per 1 kg of sugar in mash. "Heads" can not be drunk.

When the temperature in the cube reaches 83 ° C, it's time to start controlling the alcohol content of the product. Someone sets fire to the distillate in a spoon or soaks a piece of paper with it and sets it on fire. Lit - you can continue the selection. Stopped to light up - stop the selection, or substitute a separate container for the selection of tailings. The second way - if there is an alcohol meter, we measure the alcohol content in moonshine.

In order not to miss the moment and not to spoil a good distillate with fusel tails, they substitute a new container before this stage. We selected a certain amount of distillate, checked for strength, above 50% - we add it to the general container, below - we continue the selection into a separate container for tailings. Tailings can be saved up and then re-distilled, so it makes no sense to select a body with a strength below 50%. The amount of fusel oils in the tails depends on what kind of mash was.

The last fraction begins to be taken in advance into a separate container. It makes no sense to select a body with a strength of less than 50%.

So, brief conclusions.

• Braga is better to distill twice.
• The first distillation is best done at maximum speed, without dividing into fractions.
• During the second distillation, the heating power increases from low to high. Heads are well selected at the lowest speed.
• Heads are selected by number, tails by strength.
• You should not save on tails if you want it to be tasty.