The boiling point of alcohol in a liquid. General information about the freezing and boiling points of alcohols

Maintaining the optimum distillation temperature results in crystal clear moonshine without odor and harmful impurities. This is one of the most important stages of home brewing, without knowing the basics of which you cannot count on a good result. Without observing the distillation technology, even the best home brew will turn out to be bad moonshine.

Theoretical aspects

Boiling point and volatility of impurities

The most common misconception among beginner moonshiners is that impurities evaporate in proportion to their boiling point. In fact, this is fundamentally not the case: the volatility of impurities, that is, their ability to leave a boiling liquid, is in no way related to the boiling points of these impurities.

Consider the classic example of methanol and isoamylol. Let the raw material of the following composition be poured into the cube (see table).

Bring the mixture to a boil (temperature in the cube is about 92 ° C) and select a small amount of distillate so that the composition of the boiling raw material remains practically unchanged. What will be the composition of the selected distillate? For water and ethyl alcohol, the change in concentrations can be easily found from the equilibrium curve or tables: the alcohol concentration will increase from 12 to 59%.

Equilibrium curve of water and ethyl alcohol

To determine the change in the concentration of impurities, we use the graph of rectification coefficients (strength as a percentage of the volume is on the upper horizontal axis).

With a raw material strength of 12%, the rectification coefficient (Kp) of methyl alcohol is 0.67, and Kp of isoamylol is 2.1. This means that the content of methanol in the selection will decrease, and isoamylol will double. The result is.

The second table proves the independence of the evaporation rate of impurities from their boiling point. Methanol with a boiling point of 65 ° C leaves the cube more slowly than isoamylol with a boiling point of 132 degrees.

This is because the concentration of these impurities is low. If the amount of methanol and isoamylol were comparable to alcohol and water, these substances would declare their right to evaporate in an amount corresponding to the difference in their boiling points, and would become full-fledged components of the solution.

The volatility of impurities at a concentration of less than 2% depends entirely on the strength with which their single molecules are retained by a water-alcohol solution (substances predominant in the composition). This can be compared to how dad and mom do not ask the child at what speed to run to the bus - they took hands and galloped.

Same with impurities. When in solution one small molecule of methanol is surrounded by a crowd of water molecules, they easily keep it next to them. Since the methanol molecule is smaller than ethanol, it is much easier for water to hold it. But isoamylol, on the contrary, is poorly soluble in water, having very weak bonds with it. When boiling, isoamylol flies out of water faster than methanol, although its boiling point is 2 times higher.

Sorel devoted many of his works to the study of the coefficients of evaporation or volatility of various substances and their solutions. He compiled tables and graphs by which one can find out how much the content of substances in vapors changes in relation to the initial solution. However, for the purposes of distillation, it is inconvenient to use graphs and tables, so Barbet proposed a new calculation coefficient, called the rectification coefficient (Kp), to obtain which, for a given strength of the solution, it is necessary to divide the evaporation coefficient of the impurity by the evaporation coefficient of ethyl alcohol.

The rectification coefficient is also the purification coefficient, as it shows the actual change in the content of impurities in relation to ethyl alcohol:

Kp = 1 - impurities cannot be eliminated, they will be present in the distillate in the same amount;
Kr>1 - there will be more impurities in the selection than in the feedstock, these are head fractions;
Cr<1 – в полученном в результате перегонки дистилляте количество примесей будет меньше, чем в исходном сырье, произойдет очистка, это хвостовые фракции.

If impurities at high concentrations of alcohol have Kp<1, а при низких Кр>1 are intermediate impurities. These are the vast majority. There are also terminal impurities, in which, on the contrary, Kp>1 at a high alcohol concentration, and at a low concentration - Kp<1.

In fact, there are not so many absolutely head or tail impurities, more often distillers deal with intermediate ones. However, if we talk about the distillation of mash, then its fortress changes during the process from 12% and below. At such concentrations of alcohol, almost all impurities are head impurities, regardless of their boiling point: isoamylol - 132 °C, acetaldehyde - 20 °C, etc.

There are very few impurities that exhibit tailing properties during the distillation of mash: methanol with a boiling point of 65 degrees and furfural - 162 ° C. As you can see, here the boiling point does not affect anything.

Main theoretical conclusion. Impurities do not line up to exit the cube in accordance with their boiling points, but evaporate as part of the alcohol vapor in quantities that depend only on their initial concentration and rectification coefficient.

Heating power and solution boiling point

The heating power only affects the amount of steam generated and does not change the boiling point of the contents of the cube. In turn, the boiling point of the solution depends on the concentration of alcohol in the bottom bulk and atmospheric pressure (see table).

The lower the fortress, the higher the boiling point of the cubic bulk. The more power supplied, the more steam is produced.

Fractional distillation

If, when the mixture is boiled on its way to the refrigerator, its vapors do not condense on the lid and walls of the cube, or this value is negligible, then by selecting the shoulder strap successively in different cans, we get different strength and composition of the distillate in them.

This is a simple fractional distillation, which can only be controlled conditionally by changing the proportions of the selected fractions. The method does not provide for any cleaning or strengthening.

If the apparatus is ideally insulated, then regardless of the extraction rate and heating power, the output will be a distillate of the same composition and strength.

Partial condensation

If a noticeable part of the steam condenses on the way from the cube to the refrigerator, this is partial condensation.

The walls of the cube, the lid and the steam pipe continuously lose heat. These heat losses do not depend on the amount of heating or extraction, but only on the temperature difference between the bottoms (liquid and steam) and the surrounding air.

The consequence of this process, useful in distillation, is the partial condensation of steam, when its least volatile components enter the phlegm, which then flow back into the cube.

The same part of the steam that reaches the refrigerator contains more volatile components than it was in the original pairs. This allows you to create conditions for a more concentrated selection of "heads" and strengthen the selection.

The ratio of the weight of reflux to the weight of the selected alcohol is called the phlegm number. The higher the reflux number, the greater the strengthening and enrichment with volatile selection components.

It is also important to note that the phlegm flowing into the cube warms up, causing additional condensation of steam, but does not have time to boil.

Heat and mass transfer

If the phlegm flows into the cube for so long that the steam has time to warm it up to the boiling point, another process occurs - heat and mass transfer, in which molecules of non-volatile substances condense from the steam, and volatile substances evaporate from the phlegm. Evaporate and condense always an equal number of molecules. This process underlies the rectification technology.

How to drive moonshine on a conventional machine

Having become acquainted with some questions of theory, we can proceed to the question of controlling the distillation process.

Apparatus for classical distillation are built according to the cube-refrigerator scheme. Adding a dryer makes it easier to take off the "body" at high speeds, as it prevents splashing. The cube and steam pipes are not insulated, and as we will find out later, it is no coincidence. Distillers may be different (see photo).

Fundamentally, these devices differ only in the degree of partial condensation. With its small proportion, the apparatus is suitable only for the distillation of mash, with a large partial condensation it is suitable for the production of noble distillates.

Wash distillation

Braga needs to be driven quickly. The main task is to separate all evaporable components from non-evaporable ones. Power reduction at the beginning or at the end of heating is not required. At the first distillation of mash on alambika, it is advisable to cover its dome with a rag.

Ordinary sugar mash can be selected "dry" (minimum strength in the stream). In the case of fruit brews that are planned to be aged in barrels, it is advisable to drive up to an average strength of 25%. If you finish the process earlier, acids and heavy alcohols will be lost, which form new esters in the cask.

Second distillation

Bulk fortress. The optimal strength of the bottom liquid for the second stage is 25-30%. With such a concentration of alcohol, the fuselage is sufficiently well strengthened and excreted as part of the head fraction. An acceptably small proportion of alcohol will get into the “tails”, but when selecting the “body”, it will not be possible to keep the fusel in the cube or a reflux ratio of more than 3 will be required, which will seriously delay the distillation process, and not every apparatus can operate in this mode.

The lower initial strength of the bulk will allow the sivukha during the selection of "heads" to come out with a concentration higher than the vat more than twice, but the selection of the "body" will begin when the strength of the bulk is too low, as a result, almost half of the alcohol will fall into the "tails", which need to be started select at the strength of the liquid in the cube 5-10%.

If you increase the strength of the cubic bulk to 35-40% or more, then the strengthening of the fusel oil at low reflux numbers will not occur. In the "heads" there will be as much fusel as in the still, and with drip selection (increase in reflux numbers), the fusel will generally remain in the cube.

The selection of the "body" will take place with less loss of alcohol in the "tails", but all the remaining fusel in the cube will fall into the "body". Due to the fact that the volume of alcohol in the selection will decrease, the concentration of fusel oil will be even greater than in the bulk.

Head selection. Consider what happens when selecting "heads" on a classic moonshine still. For example, a vat bulk with a strength of 25-30% boiled, and the distiller reduced the heating power to 600 watts. In this case, the heat loss of the steam zone is 300 W (we will neglect the heat loss in the liquid zone for simplicity of calculations). As a result, exactly half of the steam formed in the cube will condense. The amount of selection will be equal to the amount of phlegm, which means that the phlegm number is equal to one. Increasing the heating power will lead to a decrease in the reflux ratio and, conversely, a further decrease in power will increase it.

When organizing drop-by-drop selection of “heads”, the system reaches the maximum phlegm number, which strengthens and enriches the selection with volatile impurities.

During distillation, the bulk has a low strength, and almost all impurities are head. Therefore, the selection of "heads" is extremely important, it is necessary to create conditions for its successful implementation:

always leave a sufficiently large steam zone in the cube, and not chase the bulk volume;
do not insulate the cube with a lid and the steam pipe of the distiller.

Getting a "body" The rate of removal of "body" in the second fractional distillation should be moderate so as not to minimize the reflux ratio.

Most household classic devices do not have sufficient capabilities for partial condensation, so there are only two ways to get an acceptable cleaning of the “body” on them: remove impurities with “heads” or cut them off with “tails”.

When to collect tails. It is widely believed that the moment to switch to the selection of "tails" comes when the fortress in the stream is 40%, has solid ground under it.

Intermediate impurities increase their rectification coefficient to values exceeding one, and become an easily volatile component of the vapor, which means that they no longer go into phlegm, but continue on their way to selection. Condensation is mainly water and typically tail impurities. Partial condensation ceases to purify alcohol vapor from the fuselage, but, on the contrary, enriches it.

At the time of tailings sampling, the bottom temperature is about 96 °C, which corresponds to a bottom strength of about 5%. "Tails" can be taken up to 98-99 degrees in a cube, it is not necessary to dry completely, too many impurities and water will appear.

Distillation on beer and distillation columns

Working with beer and distillation columns is fundamentally different from the classical distillation process, since it becomes possible to regulate the amount of phlegm returned to the column with the help of a reflux condenser within a very wide range. The process is based on heat and mass transfer. In order to increase the efficiency of the process, a packing is poured into the column, which significantly increases the area of interaction between steam and reflux.

The process of partial condensation, in which wild phlegm is formed, becomes an undesirable phenomenon that worsens the accuracy of controlling the reflux ratio and separation into fractions along the height of the column. Therefore, they try to minimize partial condensation by insulating the cube and column.

The behavior of impurities during rectification is subject to their rectification coefficients, but the technology has features, the main of which is multiple evaporation and condensation of steam on the way from the cube to the refrigerator.

Each such reevaporation occurs in a certain section along the height of the column, called the theoretical plate. In the first 20-30 cm of the packed part of the column, due to repeated re-evaporation, the vapor is strengthened to a value above 90%. In this case, the impurities emitted from the cube as part of the steam, during the passage of each subsequent theoretical plate, will change their Kp in accordance with the strength of the phlegm or steam in which they are located.

Therefore, fusel oils, which have Kp greater than one at the column inlet, acquire Kp less than one as they move up the column, and they re-evaporate in smaller quantities, and at a certain stage they completely stop. The accumulation of fusel oils occurs in that part of the column where their Kp=1. Alcohol does not allow fusel oil above, for which, at this strength, it is a “tail”, and below, fusel oils exhibit head properties, and when overevaporated, they rise again higher. Approximately so behave all intermediate impurity.

1 - head; 2 - intermediate; 3 - tail; 4 - terminal.

Head impurities, as they move up the column, fall into more and more strengthened steam, as a result of their Kp increases. This allows the head impurities to get into the selection zone with acceleration.

Tail impurities are exactly the opposite, having got into the column, with each new theoretical plate they sharply decrease their Kp and quite quickly, together with phlegm, find themselves at the bottom of the column, where they accumulate.

Terminal impurities behave similarly: at a low strength, their K<1, но с ростом крепости Кр становится больше 1, поэтому они не застревают в колонне, а в зависимости от крепости идут вверх или вниз отбора.

The control of the column comes down to a simple rule: you cannot take a fraction at a rate exceeding the rate of its entry into the column. Methods for determining the moment when this speed begins to be exceeded are varied. The main thing is to understand as early as possible that the balance has been disturbed, and, by reducing the selection rate, to restore it.

In the simplest version, control is possible by two thermometers:

distillation, showing the moment of boiling of raw alcohol in the cube, transition to the selection of "tails" and the end of the process;
thermometer, located 20 cm from the bottom of the nozzle. In this zone, all transient processes are completed, the temperature is more or less stable and reflects the processes occurring in the column with the maximum lead in relation to the selection zone. An increase in temperature even by 0.1 degrees indicates that too much alcohol is being withdrawn - more than it enters the column, so you need to reduce the selection rate. If you do not reduce the selection, the separation into fractions in the column will worsen, and the impurities from the equilibrium position established for them will move up the column, closer to the selection.

During rectification, due to forced reflux and precise control of the reflux ratio, the most volatile fractions are obtained at the outlet, which can be taken sequentially. In addition, proper control of the column allows you to stop the movement of unnecessary impurities in it into the selection zone, accumulate them up to a certain time in the column, or even return them to the cube.

A distillation column is not so much an accurate, but rather a powerful tool for the total purification of alcohol from impurities. To obtain noble distillates, it is hardly applicable, since it requires special technologies and methods. The grouping of impurities by volatility and the high concentration of alcohol in the column create azeotropes from them indiscriminately into necessary and unnecessary, it will no longer be possible to separate them.

When obtaining noble distillates, the goal is not to completely purify alcohol from all impurities, but to reduce their concentration in a balanced way with the partial removal of some of the most unnecessary. Requires a device with partial condensation, working on which the distiller separates the distillate into parts, and then collects a masterpiece from this mosaic.

With all the external difference, the most important properties of impurities, their volatility and the associated rectification coefficients, underlie the control of distillation and rectification. By controlling the phlegm number in a very limited (during distillation) or, conversely, very wide (during rectification) ranges, you can get a very different product: from a distillate balanced in terms of impurities to pure alcohol. The main thing is to understand the principles of management and use the appropriate tool in each case.

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 kg of sugar;
5 liters of water (temperature not more than 40 ° C),
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.

IMPORTANT! An experienced electrician leaked the secret to the network how to pay half as much for electricity.

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 in a relatively small temperature range between 78-83 °C is required 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), the input heating power and the flow of cooling water through the refrigerator must be adjusted. 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, acetic aldehyde, 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 begins 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:

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.

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.

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.

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.

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:

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

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 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:

Calculate with a high degree of accuracy the start time of distillation. Knowing the time of water supply, you can significantly reduce its consumption;
Determine the strength of the mash at the very beginning of the process;
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;
Observe the chronological accuracy of the distillation process: start the selection of "tails" and the product itself in time;
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 tube 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:

You will need a large amount of sugar (more than 5 kilograms). Each kilogram will yield approximately a liter of moonshine;
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;
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);
It is not allowed to use boiled water, since it does not contain O 2, without which the liquid will not ferment;
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;
Fermentation usually lasts a week (at room temperature);
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:

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;
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;
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;
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.

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

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

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

Theoretical basis

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

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

Temperature conditions for the distillation of mash in a moonshine still

First stage

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

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

Obtaining the "body" of moonshine.

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

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

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

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

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

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

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Temperature stages of mash distillation

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

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

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

The reason for cloudy moonshine is the wrong distillation of mash

2. Getting the main product (point 2).

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

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

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

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

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

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

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

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