How to properly distill the mash into moonshine? Any novice distiller asks this question. Distillation homemade moonshine both home-made and factory devices are used. To get the product High Quality with a minimum of effort and problems, we recommend (we recommend choosing an apparatus with a distillation column of the brand or with a dry steam generator of the brand), and not to assemble it yourself. And although there are some nuances when working with each specific configuration of a moonshine still, we will tell you about the general foundations for all types of moonshine stills.
So, in order to properly distill the mash into moonshine, you need:
- Make sure that the cube of the apparatus is securely fixed to the heated surface. Nothing, under any circumstances, should overturn a cube under impressive pressure. Observe safety measures!
- The cube lid must ensure tightness. Check if special fluoroplastic (or other material) gaskets are in place, do not overtighten the screws. When tightening the screws, imagine that you are changing the wheel of the car: first slightly tighten the opposite screws, and only then tighten completely. You can check the tightness by blowing into the tube connected to the cube.
- The cooling unit must also be docked securely. Do not create too high a pressure of water to avoid tube breakage.
- Do not under any circumstances allow a valve (or both valves) at the outlet of the system to be closed! This will lead to a pressure surge and is fraught with destruction of the apparatus.
- Do not neglect safety precautions! Read about the basic safety requirements in our article.
- All necessary volumetric dishes and jars of the required volume for collecting the product should be prepared in advance. It will not be possible to pause the distillation process in order to find the required jar.
- At the very beginning, to speed up the heating process of the mash, you can turn on the stove at full power. Be sure to monitor the temperature level in the cube! We reduce the heating when the temperature reaches + 50˚С.
- Water should be supplied to the distillation refrigerator only when the wash heats up to about + 60˚С.
In order to quickly distill the mash into moonshine without unnecessary torment, do not use the method of fractional distillation of moonshine directly from the mash. It is applicable only for mash containing a lot of methanol (for example, apple mash). Fractional distillation of mash is a lengthy process, it takes from two to four hours.
Since, after removing the sediment, a certain amount of waste yeast and by-products of their vital activity is still present in the wash, their prolonged boiling leads to the formation of harmful sulfur compounds with a rather unpleasant odor. This, in turn, will affect the quality and taste of the product: this whole bouquet will inevitably seep into the moonshine and it will be difficult to separate it during subsequent distillation. To prevent the release of sulfur compounds from the cube, copper wire is often used, or even copper cubes (alambics). Copper binds these harmful substances, preventing them from entering the product.
It is better to carry out the primary distillation without the selection of "heads" and "tails", quickly and with maximum heating. Initially, the strength of the resulting product will be kept in the region of 70-80 degrees. When the alcoholic content of the resulting product drops to 20 degrees, the distillation can be stopped. The resulting crude alcohol has a strength of about 40 degrees and requires a second - this time fractional - distillation.
For fractional distillation, raw alcohol is diluted with pure (spring water is well suited) water to a strength of about 20 degrees. With such a strength, separation of "heads" and "tails" occurs better.
Requirements for the assembly and filling of the cube for the distillation of raw alcohol are fundamentally no different from those for the distillation of mash.
Consider the main stages of obtaining moonshine from raw alcohol by fractional distillation:
- The first to appear at the exit (at temperatures from +72 to + 78.4˚C) are the so-called "heads" - methanol, acetic and ethyl formic esters and acetaldehyde. Heads make up approximately 5-9% of the final product volume and can be easily identified by their unpleasant odor. This is how nail polish remover smells. By the way, "heads" can be safely used for these and other technical purposes, for example, as a means for ignition. We collect them in a separate container. Depending on the volume of the cube, this will be 50-100 ml, but it is worth being guided by organoleptic properties.
- After the selection of "heads" begins the collection of the "body" itself - ethyl alcohol - the main and desired product. The fact that the "body" has gone is evidenced by the characteristic alcoholic smell. We add heating in a cube so that the product flows in a trickle like a match (the yield is about 3 liters per hour, depending on the parameters of the apparatus). This will achieve the optimal output of the body volume with a minimum of impurities. The temperature in the cube, depending on the quality of the original wash, will first be around + 80 ° C. Gradually increase it to the level of + 93-98˚С, when the trickle becomes thinner.
- During the distillation process, it is necessary to measure the strength of the product. As soon as the strength of the moonshine falls below 40 ° C, it is necessary to change the receiving container: it is the turn of the collection of "tails". We select them to a residual strength of 20-10 degrees, then the distillation process can be stopped.
- "Tails" can later be used to strengthen the mash.
In order for sure not to doubt how to properly distill moonshine from home brew, we note some more nuances that should be paid close attention to:
- In many ways, the composition of the mash affects the quality of the resulting product. Use different containers for holding and distilling the mash! Carefully remove the wash from the sediment: it should not fall into the cube.
- Do not fill the cube "under the neck". Leave a third or at least a quarter of its volume free. This will to some extent protect the system from the ingress of liquid into it.
- Determine the strength of the product using an alcohol meter. Better to use a measuring cup or cylinder.
- Evaluate the outlet temperature of the distillate after cooling. It is better if it stays at a level not higher than + 30-40˚С.
- If you still use the method of fractional distillation of the mash itself, consider the following points:
-speed of selection of "heads" - about 1 drop in 1-2 seconds, the volume of selected heads - 100-300 ml. Be guided by organoleptics;
-When selecting "tails", do not continue to boil the wash over + 85˚С. Pursuing the goal of extracting alcohol to the maximum, you will allow it to get into the moonshine a large number fusel oils and other unpleasant substances. In this case, it will take significantly longer to clean it.
Controlling and maintaining the required temperature makes it possible to obtain a visually clean product with a minimum content of harmful substances and impurities. Usagemodern equipmentand high-quality mash is not a guarantee of receipt good moonshine, it is necessary to comply technological process distillation. Knowing the difference in boiling points of the individual components of the mash, you can easily separate the noble distillate from the technical composition that is not suitable for use. During the selection of the main batch, the boiling point should be in the range of 78-83 degrees Celsius. However, the distillation process begins to proceed with more low temperatures and ends with higher ones, so what do we get in this case?
Distillation of mash can be roughly divided into three stages:
- selection of volatile substances;
- obtaining a pure distillate;
- selection of distillate with impurities.
- the resulting distillate has a strength of less than 40 degrees;
- the organized temperature regime does not contribute to the release of moonshine;
- the clear distillate changed to a cloudy composition.
Temperature range for the first drops
The heating intensity of the mash has no of great importance and can be maximum until reaching a threshold of 60-63 degrees. The approach of the arrow of the thermometer to this value is the main indication of a decrease in the level of fire, to the need to control the temperature regime. Starting from 65 degrees, the first boiling of the product occurs, which is characterized by the fumes of light fractions. The purpose of this stage is to select maximum number harmful substances (acetic-methyl alcohol, acetaldehyde, formic-ethyl ether and many others) for cleaning the composition of the mash.
However, among the common people it is generally accepted that the first drops or the so-called "pervach" is the most noble product. This opinion arose due to the high degree of moonshine and the effect of rapid intoxication. Actually great content harmful substances negatively affects the human condition the next day and health in general. It has long been proven that "Pervach" is not suitable for use, but only suitable for technical needs.
If you do not wait for the first distillate to come out and continue to intensively heat the mash, the "pervak" will spoil the next batch. The whole moonshine will acquire a cloudy consistency and bad smell, to get rid of which will turn out only with secondary distillation. In the scientific literature on distillation, this process is called head venting. In order to get a quality drink, it is necessary to "cut off" the head from the main batch.
Obtaining a pure distillate
Maintaining the temperature in the range of 65-70 degrees, "pervach" after some time exhausts itself, and ceases to stand out. After that, it is necessary to replace the dry boiler (if any), prepare a container for the main collection and increase the heating temperature. The next temperature regime at which the distillate begins to evolve is 78 degrees Celsius.
If you have used a good moonshine still to make moonshine, and the first stage went well, then we should expect a transparent composition without a pungent odor. Obtaining the main product is accompanied by temperature control from 78 to 83 degrees. Heating should be very slow, allowing the bulk of the moonshine to leave the apparatus.
By what signs can you determine the end of the second stage:
Selection of secondary distillate
The end of the second stage of distillation does not mean that there is no alcohol in the remaining wash. An increase in the next temperature regime (85 degrees) is accompanied by the boiling of fusel oils, which means that the moonshine will no longer be of such high quality. To collect the last batch, or as it is also called the "tail" of distillation, use a separate container. Turbid consistency in pure form, as well as "pervach", is not suitable for consumption and is most often added to the next batch of mash. This action allows you to increase the amount of good moonshine obtained, as well as its strength.
Home brewing is a multi-step process that requires a thorough and intelligent approach. Distilling mash into moonshine is perhaps the most responsible and painstaking stage, which requires constant attention and at least minimal theoretical knowledge. The correctness of the distillation determines the taste and quality of the drink, and non-observance of the technology can lead to serious consequences for kitchen renovation and your health.
photo from www.youtube.com
Preparatory phase: little things matter
It is worth making sure that all the subtleties are observed even before lighting the stove. Otherwise, all errors will be revealed empirically, which is not the most The best way when working with high temperatures and flammable liquids.
Mash readiness
Before distilling the mash into moonshine, you should make sure that it is ready for distillation. Experienced moonshiners can easily identify this by look and taste, but use proven methods for reliable results:
- The density of the wash measured by a hydrometer should not exceed 1.002. If the readings of the device are higher, a little water and yeast should be added to the container with the mash and sent to ferment in a warm place.
- If you don't have a hydrometer, try the mash. The sweetness of the liquid suggests that not all of the sugar has yet been processed into alcohol and fermentation needs to be continued.
The question of whether it is possible to distill a non-fermented mash is often heard from beginners in home brewing. Of course you can, but why? There is not processed sugar left in it, which will be wasted in vain, but due to the fact that the maximum strength has not been reached, the yield of moonshine will also be modest.
photo from the site http://kolaborea.com
Safety engineering
The days of homemade cans and pots are a thing of the past, and if you plan to brew homemade alcohol on a regular basis, buying a normal device will pay off with interest.
Good machine - high-quality moonshine
When choosing a moonshine still, 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. The wide filler neck will make it easier to wash the distillation cube, and the collapsible dry 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 keep the distillation process under control.
Safety precautions during work have been developed by more than a dozen burnt hands and exploded devices, so study this section thoroughly:
- Be sure to filter the braga through cheesecloth before distillation. Particles of wort or top dressing can get into the steam lines, which can cause an explosion from overpressure.
- Place the receiving can away from the gas burner, and secure against spilling by substituting another container under it. Alcohol is a flammable liquid and does not forgive mistakes.
- Check the device for leaks. To do this, put the hose on the outlet, blow into it and hold it for a few seconds. After releasing the hose, air will hiss out of the sealed space. Alcohol vapors from leaking joints will not only reduce yield, but may also ignite.
- Keep gloves close at hand, as metal parts become very hot during operation. Hand protection will come in handy when changing a dry tank.
- Do not open the distillation still before it has cooled down to avoid scalding from the steam.
These rules are well known to experienced moonshiners, but it was worth writing them, even if they only helped one beginner.
Temperature modes for distillation of mash
photo from doska.vse42.ru
The principle of distillation is based on the fact that the mash contains substances with different boiling points. Due to the sequential change in the heating of the distillation cube, these substances alternately pass into gaseous state... This allows you to divide the moonshine into fractions that differ in the content of impurities:
- The evaporation of aldehydes, ethers, methanol and other harmful impurities begins at 65 ° C. This temperature during the distillation of mash into moonshine is maintained until the separation of the first fraction - heads. The volume of this fraction is calculated as 30-60 ml for each kilogram of sugar used for mash.
- After that, the heating is increased to a level when the temperature of distillation of the mash into moonshine is reached in the distillation cube. Ethyl alcohol evaporates at 78 °, and the result is the second, purest fraction of moonshine - the body. At this stage, the temperature in the cube rises slowly, but should not reach 85⁰С.
- The separation of the third fraction is the last mark that the temperature of the wash must reach during distillation. Fusel oils begin to evaporate at a temperature of 85⁰C, at which point the tails are cut off.
When the distillation temperature of the mash reaches 98.5 ° C, distillation can be stopped, since the condensed liquid contains no more than 1% ethanol. Although only the most patient can reach this stage of distillation.
Distilling mash into moonshine step by step
photo from the site podarok.kg
The moonshiners are of the same opinion about the need for double distillation. This allows you to get unusually soft, pure product free of foreign impurities that are responsible for the organoleptic qualities of the drink and morning well-being. The most meticulous people manage to distill moonshine three or even four times. But most agree on sufficiency double distillation Ki.
How to properly distill moonshine from the mash: the first distillation
The technology of the first distillation does not have such an unambiguous point of view. On this issue, moonshiners were 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 selecting fractions:
- Put the distillation cube on fire and bring water to the coil.
- Heat as quickly as possible until the mash boils.
- Continue distillation for maximum speed up to 3-5⁰С in a jet.
Remember that you need to measure the strength in a small amount of distillate, at a temperature of 20 ° C. 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 operating cooler, so there is practically no need to wait until it cools down.
Proponents of this technique believe that there is no need to separate heads and tails during the first distillation, since filtration through coal and dropwise selection of fractions during the second distillation gives a sufficiently high-quality product.
Fractional first distillation of mash
photo from the site vlk-games.org
Charcoal filters should not be used in the case of making fruit and grain moonshine, since the powerful absorbent reduces the aroma of the raw materials. In this case, the heads and tails are cut off during both the first and second distillation.
- Heat the cube to a temperature of 65 ° C and reduce the heat as soon as the first drops appear.
- At 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 strength in the jet. Some moonshiners practice trimming the tails already at 45⁰, but with double or triple distillation, this is superfluous.
- Change the container again and increase heat to maximum. Collect tailings up to 5% ethanol content.
The heads obtained during the first distillation are the very pervach, which the national glory has awarded with a stunning reputation. Of course, he knocks off his feet and drunkenness sets in quickly, but the concentration of toxic impurities in him goes off scale, and his state of health will not fail to remind those who dare to try this hellish drink of this.
photo from the site alcopribor.ru
The resulting second fraction (body) is raw alcohol. You can drink it, of course, but the quality will be average. Since you have taken up the preparation of homemade alcohol, then bring the matter to the end and prepare a drink that will plug any eminent brand of vodka into your belt.
How to properly distill the mash into moonshine: the second distillation
The raw spirit has a natural slight haze typical of country moonshine, and a moderate amount of impurities if heads and tails have already been sampled.
Filtration
Before distilling the moonshine from the mash with the apparatus, it is recommended to dilute the raw alcohol to 25-30⁰ fortress, and filter it from fusel oils in one of the following ways:
- Add 20 g 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 fruit or coconut on top Activated carbon... In the absence of suitable raw materials, feel free to use ordinary pharmacy activated carbon. Filter the alcohol through a watering can.
You can filter moonshine on sugar or starch-containing raw materials, but fruit distillate, along with fusel oils, will lose some of its taste and aroma, so it is better to use a triple brew distillation for it. If there is time and inspiration, these two cleaning methods are used in sequence.
photo from muzvids.ru
Second distillation
Actually, the technology practically does not differ from the fractional first distillation, with the exception of some subtleties:
- The slower the heads are cut off, the better the product will be. The optimal rate of fluid intake is 1-3 drops per minute.
- If the first time you didn’t take away the head, now take 50-60 ml for each kilogram of sugar used. When re-sampling, it will be enough to cut off 30 ml of heads.
- Change the container and heat the cube to 78 ° C, distill the second fraction at medium speed.
- When the strength in the jet drops to 45 ° C, change the container again and continue distilling the tails at maximum power.
If the distillation of the 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 strength by diluting it with water. Distilled, bottled or filtered water through a filter pitcher is suitable.
Cleaning ready-made moonshine
photo from bayan.tv
The question is rather ambiguous, and the moonshiners never came to a common denominator in its solution. Undoubtedly the most effective way cleaning is correct distillation with careful, or better with a margin, separation of tails and heads. Cleaning is required only for a low-quality drink 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 metal containers.
But all these methods cannot be called effective, so it is better to gather your strength and distill the low-quality moonshine again, carefully dividing it into three fractions.
Heads and Tails: Benefits from Waste
photo from the site http://procrossover.ru
Drinking the first and last faction is not worth it, but this does not mean that it will not be used. The alcohol content in them is quite significant, and the economic man will find where to use it:
- The heads are used as technical alcohol. They can serve as a solvent, stain remover, anti-freeze liquid for glass washers, etc.
- Tails are perfect for cooking medicinal infusions, for external use only.
- Very often, the tails are recommended to be added to the next portion of the mash, but users of specialized forums say that with repeated re-distillation, the quality of the moonshine decreases.
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 memorize all the intricacies by heart, and after a while you will work out your own tricks for obtaining high-quality home-made moonshine!
At what temperature to drive moonshine at home and what is the best way to distill it? The distilled material can be absolutely anything - jam, honey, fruits, grains and berries, even potatoes. The taste will depend on the initial wort that you choose as the starting material for distilling the moonshine. Also, a good final product depends on the holding time and temperature conditions. You can get completely different alcoholic drinks, which will differ not only in color and taste, but also in degree. And if it is necessary to sublimate an alcohol-containing liquid, then we must also talk about the quality of the final alcohol, which, as practice shows, 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 southern Russia, chacha is popular, a drink whose cultural roots come from Georgia. Nothing beats what is made from the grape pomace you have suppressed with my own hands... And if you manage to find a mulberry somewhere and somehow manage to grind it - either with a stupa, or again by hand, then the effect will be unimaginable. Fantastic chacha comes out of feijoa, it is very easy to drink, has a delightful ethereal scale and extraordinary taste and aromatic characteristics. Will interesting experience if you add to the recipe:
- quince;
- pear.
Armenians, for example, are driven from mulberry and figs, which undoubtedly increase the value of 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 bad smell, it is not enough to buy a high-quality moonshine still. Things like correct order action and maintaining the optimum temperature. This critical stages home brewing. You can experiment, but without adhering to the distillation technology, even the best initial wort (mash) will make a bad moonshine.
So, let's consider the procedure that is necessary for the high-quality distillation of alcohol.
First of all, to start extracting the moonshine, you need to prepare the mash. There are countless recipes for making mash. It all depends on the taste that you want to get at the end. And the recipe itself depends on what you decide to distill moonshine from. The main thing is to remember: 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 using 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-alkali balance, nor its hardness, nor the presence of minerals and chemical substances that can negatively affect the fermentation process. Do not boil the water under any circumstances - you will remove from it all the oxygen that is so necessary for fermentation.
Tip: Buy any clean water, preferably spring or artesian water, as well as water from wells.
The benefit of suppliers now great amount and you can always find 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 no more than 40 ° С),
- pressed yeast 100 g or dry - 20 g
You can increase the amount of the desired product, the main thing is to observe the proportions.
Cooking process
First, you need to dissolve the sugar in water: if you don't, it will settle to the bottom, will 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 occasionally.
When the yeast comes to life, you should mix all the ingredients in a container, in which the entire fermentation process will take place.
It is advisable to take a glass jar, since glass is the most neutral material in terms of properties.
After combining all the ingredients, you should put on an ordinary medical glove on the jar, after piercing the tips of its fingers with a needle.
What to do next?
Choose a suitable warm and dark place. The distillation temperature of moonshine should be in the range between 20–35 ° C heat.
It is important to constantly monitor the fermentation process - if overheated, there is a possibility of the death of nutrients.
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 in progress, if it is deflated, the mash is ready.
After receiving the finished mash, we proceed to its distillation.
The distillation process is based on the difference in boiling points of alcohol, water and fusel oils. The boiling point of water is 100 ° C, but alcohol boils at a temperature of 78.3 ° C. Accordingly, the boiling point of a mixture of alcohol and water will be the average indicator of this range, it all depends on the ratio of the components. For the distillation of high quality moonshine, the heating process must take place in stages, and it is important to monitor this.
The first stage is heating the mash to the boiling point of light impurities, namely 65–68 ° C. Temperature control must be done with a thermometer, but if this device is not there, 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 received at that 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 discharge of the first stage, an intensive release of light impurities begins. From this moment, it is necessary to heat the mixture as smoothly as possible until the second critical moment at 78 ° C, which corresponds to the boiling point of alcohol. Skillful balancing of the heating rate is required in a relatively small temperature range between 78-83 ° C throughout the distillation time. Otherwise, either the ejection of the wash will occur, or the clogging of the connecting pipes with the 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 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, deteriorating its quality from the standpoint of taste and safety for the body.
You can find out that the moonshine is ready with a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue distillation. If it stops flashing, then you can end the process.
If you did everything correctly - from the choice of the initial raw materials to the observance of 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 infuse it in barrels, in which case you will have the opportunity to distill your own brandy, 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 a fun and creative activity. But at the same time, it is important to use it responsibly. Remember that excessive alcohol addiction leads to sad consequences.
The process of driving the mash into moonshine is very responsible and laborious. Lack of theoretical knowledge can cause spoilage of the product or the receipt of a low-quality drink. Failure to observe the correct distillation temperature for moonshine may result in serious injuries and damage the interior of the room, and at best spoil the quality of the product.
Navigation
Moonshine is distilled only from the mash ready for distillation. An experienced moonshiner will determine its readiness without any instruments, purely to taste and outward appearance liquids. If there is no such experience, you need to use a hydrometer, which shows the density of the mash. The density of the product ready for distillation should not exceed 1.002... If the device shows a value higher, the wash should be good.
Determining the readiness of a product to taste is fairly straightforward. The mash ready for distillation has no sweetness. If there is sweetness in the liquid, then it is not ready yet. You can, of course, drive sweetish mash, but this way you will lose the amount of moonshine at the exit - not economically. But the goal of the moonshiner is to get a high-quality intoxicating drink at the lowest cost.
What to look for when choosing a moonshine still
Nowadays, few people use primitive home-made devices from pots and cisterns to make moonshine. The market is replete with offers, so it is not difficult to purchase a high-tech unit for home brewing. A good device will pay off with interest, because the cost of ready-made environmentally friendly moonshine is several times lower than the price of vodka in a store, the quality of which does not always suit customers.
Criterias of choice:
- tank wall thickness not less than 1.5 mm;
- bottom thickness - 2-3 mm;
- the presence of a collapsible dry box;
- wide neck for easy cleaning;
- a thermometer is required.
Precautionary measures
Before distillation, the mash is filtered, which prevents clogging of the steam line and the risk of explosion. The container for ready-made moonshine should be at a decent distance from the source of fire, after all, alcohol is a flammable liquid. For the same purpose, the device should be checked for leaks before use.
All elements of the apparatus become very hot during operation, therefore it is necessary to use gloves that will protect your hands from burns when changing the steam bath. You can open the lid of the distillation tank only after the unit has cooled down. otherwise you risk scalding your face or hands from the steam.
How to separate heads and tails, the correct distillation temperature for moonshine
Boiling point of ethyl alcohol
The driving principle is based on the fact that the different components contained in the brew are from liquid state under influence different temperatures pass into a gaseous state. Distillation separates the liquid into fractions that differ in the amount of impurities.
At a temperature of 65 ° C, the release of aldehydes, methanol, vinegar, acetone, essential oils... This temperature is maintained until the heads are separated. "Heads" are the notorious pervak, which quickly "cuts" off the feet, but has a huge disadvantage - a high concentration of toxins.
The recommended volume of "heads" is calculated taking into account the sugar taken for the mash. From each kilogram, 40-60 ml of the finished product should be taken. After separating the first fraction, the temperature of the wash is increased to the level required for distillation.
The safest fraction for the body is the second, containing ethanol. The evaporation temperature of alcohol is 78 ℃.
It is necessary to ensure that the degree in the cube does not rise above the 85 ℃ mark.
The third fraction is "tails", which contain fusel oils. "Tails" begin to evaporate at temperatures of 85 ℃ and above. The process stops when the temperature of the liquid in the tank reaches 98 ℃.
Accelerated distillation of moonshine
Rapid distillation aims to shorten the cooking time of the yeast, which reduces the amount of harmful impurities in the finished product. Distillation takes place at full capacity without separating the liquid into distillates and without observing temperature conditions. Distillation continues until the degree of the jet drops to 4 °. The strength of moonshine should be measured at a temperature of 20 ℃.
Fractional double distillation of mash
In the manufacture of fruit and cereals alcoholic beverages do not use carbon absorption, which reduces the taste and aroma of the starting products. If double distillation of grain or fruit raw materials is carried out, "heads" and "tails" are removed in both the first and second distillations.
First haul
The tank is heated to 65⁰C, and when the first drops appear, they immediately lower the temperature. You can identify the "heads" during the first distillation by the characteristic smell of acetone. If you are unsure, use the following calculation: 30 ml of mash per 1 kg of sugar.
The second fraction is a cloudy alcohol, which can already be consumed, but it is better to follow through and make a second distillation to get an alcohol of impeccable quality. The intake of the jet is carried out until its strength drops to 30⁰. Separately collected "tails" until the strength of the jet falls to 5 °.
Filtration of moonshine before the second distillation
Before the second distillation, the moonshine from the second fraction is diluted to 30⁰ and filtered in order to remove fusel impurities. For each liter add 20 g of vegetable oil, mix thoroughly and leave for 12 hours. Further, the liquid is pumped out using a tube and filtered through cotton wool, on which charcoal or coconut charcoal is preliminarily placed. You can use pharmacy activated carbon.
Separation of heads during the second distillation
The second distillation is carried out by analogy with the first, but here it is recommended to extract the "heads" more slowly, which will provide the best quality moonshine. The ideal speed is 2-3 drops / min.
The second fraction is driven with medium intensity and until the strength in the stream drops to 45⁰. After that, substitute other dishes and maximum temperature cut off the "tails". If this technology is observed, the strength of the finished moonshine will be at least 55-60 °. Such strong alcohol is not to everyone's taste, so it is diluted drinking water up to 40 °.
Despite the fact that these fractions are not suitable for ingestion, they too can find worthy use. "Heads" are industrial alcohol that is used as a solvent or instead of window cleaner.
The last fractions are used for the preparation of external medicinal tinctures... Many people ask if it is possible to add tails to a new wash? Experienced moonshiners do not recommend adding "tails" to new mash, since the quality of the drink only deteriorates.
Where do you use the distillation residues?
