Correct temperature conditions when distilling mash into moonshine. Boiling point of alcohol during proper moonshine brewing
With any rectification, the temperature during moonshine brewing is maintained within certain limits. Likewise, the water for stirring granulated sugar, and especially yeast, must be taken warm. If the yeast is dry, it is necessary to “improve it”. First, stir in water with a temperature no higher than 35 and no lower than 25 degrees, add a little sugar and let stand until foam forms. Then pour into a container. they don't need it. The fermentation process of the mash takes place at room temperature.
About the temperature required for distillation
- In moonshine brewing, it is very important not to “overdo it” with the temperature during distillation. The boiling point of water is 100 degrees, alcohol begins to evaporate intensively a little earlier. If you distill boiling mash, the resulting moonshine will become cloudy.
- In addition, it will drop sharply. All harmful impurities from the mash will get into it. A thermometer in the lid of the distillation cube will allow you to monitor the process. The optimal distillation temperature is 79 – 82 degrees Celsius.
- But already at 65 degrees of heating, the evaporation of light alcohols and ethers begins. This is the “head” of moonshine or “pervach” - the first liter (if the container with mash is at least 25 - 30 liters). Drinking it is harmful due to the presence of esters in it. And a temperature of 78 degrees “forces” ethyl alcohol to evaporate.
- It is collected in a separate vessel. The heat of the mash is reduced so that it does not boil. Next, bring it over low heat until the temperature rises again to 78. And then continue distillation. The exact boiling point of alcohol (100% ethanol) is 78.39 degrees. 96% rectified boils a little earlier (78.15).
About cooling alcohol vapor
If you don't have a thermometer
If there is no thermometer, then the strength of the moonshine that comes out is determined by setting it on fire. Drop a little onto a wooden surface and light it. A bluish flame (and almost invisible) indicates a high strength of the drink. A weak light of a yellowish color already indicates 38 - 40% alcohol content. After burning out, an iridescent oily film remains in the light - these are fusel oils. The amount of this residue indicates the strength of the drink. It is impossible to completely remove alcohol from the mash. If you need a “tail”, that is, the moonshine is already cloudy, then it is heated above 85 degrees. If this is not necessary, then you can add this residue to the next container with a new portion of mash. The strength in that one will increase slightly. After distillation, approximately a quarter of the total alcohol remains in the mash.
About heaters
Now let's talk about heaters for a distillation cube or other container. It is best to use a gas stove, since the boiling temperature of the mash is easiest to regulate. An electric stove or induction oven does not allow smooth changes in heat. In a pinch, a fire will do. The tank with mash is first heated over full heat. If you don’t have a thermometer, then the main thing in this process is not to miss the beginning of the hissing of the mash. Reduce heat sharply, avoiding boiling. Soon the first drops of moonshine will appear at the outlet of the coil. As the container is filled, monitor the flow of the alcoholic beverage. If it turns into a series of drops, then the heating is increased slightly. During the rectification process, the smell of alcohol is released. The temperature in the distillation cube should be maintained within 76 – 82 degrees. After some time, the alcohol concentration in the mash decreases. The process should last as long as possible. The highest quality moonshine is achieved by distilling the mash at 80 degrees.
About the sump
There are many types of moonshine brewing machines. Some have a sump for fusel oils cut into the hose between the distillation cube and the coil. Their vapors are heavier than alcohol vapors and settle faster. A settling tank in the form of a small vessel is gradually filled with harmful impurities. The higher the temperature of the mash, the faster it fills. But some of the harmful impurities still reach the exit.
Even before the first distillation, the mash needs to be properly prepare. The processes described below have a positive effect on the quality of the final product, so they should not be neglected.
Degassing
When the fermentation process is completed, what remains in the mash some carbon dioxide. During distillation, additional pressure may arise, which will lead to spitting out of the mash along with the distillate. This may cause the drink to become cloudy.
In addition, many harmful compounds from the initial fraction will enter the distillate. Therefore, before distillation you should get rid of carbon dioxide.
If you simply leave the fermentation tank open, the mash may turn sour, because oxygen will get in. This will lead to a deterioration in quality and a decrease in the yield of moonshine.
There are several proven methods of degassing:
- Mechanical. This method involves intensive stirring of the mash for several minutes. The easiest way to do this is with a drill with a special attachment for building mixtures.
- Temperature. You need to pour the mash into a metal container and quickly heat it to a temperature of 50º. When heated, gas bubbles will rise to form foam. When the foam disappears, the process must be completed.
Important! Before degassing, be sure to drain the mash from the sediment. Using a tube, you need to pour it into another container. This must be done regardless of the degassing method.
Lightening
This is one of the most effective methods for cleaning wort. After degassing it is added bentonite, which, as it settles, makes the mash more transparent.
Along with bentonite, many harmful compounds settle at the bottom, which adversely affect the smell and taste of moonshine.
Bentonite is powdered white clay. Sold in pharmacies as a cosmetic skin care product. The powder is used to make face masks.
You can use bentonite-based cat litter.
It is worth choosing a filler without adding any kind of dyes or flavors. First you need to grind the filler granules to a powder state.
White clay powder is added at the rate 1 tablespoon per 10 liters of mash. Before adding bentonite, it must be thoroughly mixed in 0.5 liters of water.
After adding, the fermentation container is tightly closed and left to settle for a day. If after 24 hours the mash has not cleared, it is recommended to heat it to a temperature of 50º, then stand it again. When the composition becomes transparent, you need to carefully drain it from the sediment using a hose. Then pass through a paper filter. After this, you can begin distillation.
Mash temperature
Even if all the rules and purification of the wort have been followed, the moonshine can be spoiled by violating the distillation temperature regime.
Braga consists from water, alcohol and other compounds. The boiling point of water is 100º. Ethyl alcohol boils at 78.3º. It turns out that the mash will boil in the temperature range from 73º to 100ºС. The useful part is selected at 78-83º.
In addition to alcohol and water, the composition contains various impurities, etc. They begin to evaporate at 65º. At this temperature, the selection of the first fraction begins. It consists of compounds not intended for internal consumption. This faction is worth select until the temperature reaches 78º. After which the selection of raw alcohol begins.
When the temperature rises above 83º, we need to stop selecting the main part. Next comes the final fraction, which, like the first, contains many harmful compounds. It is collected in a separate container and can be used in subsequent distillations of the mash.
Temperature conditions in moonshine brewing are very important. But what if, including with, is not equipped with a thermometer? There are methods in which the need to use this measuring device practically disappears. However, it should maintain the required mash distillation temperature.
How to properly remove moonshine from mash: first distillation
On the issue of the first distillation, moonshiners are divided into two camps. Some believe that during the first distillation the resulting alcohol it makes no sense to split into factions. Others, on the contrary, advise separate the beginning and end parts from the main part. Let's look at both methods:
Fast distillation
The mash is quickly brought to a boil. Selection begins immediately, without separating the initial fraction, and continues up to 5º in the stream. In this case, the process proceeds at maximum power.
Please note. The strength should be measured in a small container (preferably in a glass test tube) with a special device - alcohol meter.
When measuring the strength of a distillate, its temperature should not exceed 30ºC, otherwise the readings will be inaccurate.
By faction
With this method, the mash is brought to a temperature of 65º over high heat.
The initial fraction is approximately 10% of the total distillate obtained. She has strong unpleasant odor and low strength.
It must be removed until the smell disappears completely. The following is the useful part ( body). You can check the strength using the old reliable method.
Take a few drops of distillate into a spoon and set fire to.
If the liquid lights up with a blue flame, this means that the selection of the useful part can begin. When the strength drops below 30º, body selection should be stopped.
Carefully! It must be remembered that alcohol is a flammable liquid. Careless handling can lead to a fire and sometimes an explosion.
Be careful! Do not leave containers with alcohol near fire or hot objects.
How to properly distill mash into moonshine: second distillation
Regardless of the distillation method, after the first distillation it is necessary dilute the resulting alcohol is up to 20-30º and thoroughly filter.
Filtration
Best used for cleansing coal. Activated carbon tablets are usually used, but charcoal is also suitable if it does not contain additional impurities.
To make a filter, just cut off the top of the bottle with the neck, place a cotton pad in the neck and pour in charcoal.
Household filters are ideal for distillate filtration. carbon filter for water purification. It does not require additional manipulations and is easy to use.
Another effective assistant when cleaning moonshine is baking soda. For 3 liters of diluted distillate with a strength of 25º, one teaspoon of soda is enough. The solution is thoroughly mixed and then left for a day.
The mixture is then carefully drained. The bulk of the soda should remain at the bottom. The distillate is then passed through a paper filter and sent for a second distillation.
Second distillation
During secondary distillation, crushing into fractions is mandatory procedure. The process is almost no different from the above. The only thing that distinguishes the second distillation from the first is strength in the stream, at which it is necessary to stop selecting the useful part. The selection of the main fraction during the second distillation should be stopped when the strength drops below 40º.
Purification after distillation
Here the opinions of manufacturers also differ. Many moonshiners believe that it is not advisable to clean the moonshine after the second distillation. It is enough to carefully separate harmful fractions from useful ones.
The fact is that at a high strength, fusel oils and other harmful impurities are separated quite problematically, and the distillate can be diluted at the final stage no lower than 40º.
But there are also supporters of repeated cleaning. In this case, it is recommended to use cleaning methods that do not affect the color and transparency of the drink.
Instead of cleaning at this stage, it is more advisable to use endurance. But before this, it is necessary to properly dilute the distillate with water.
Dilution with water
The optimal strength of moonshine is 40-45º. After distillation, its strength is more than 70º. Drinking such a drink is not very pleasant; it needs to be diluted. For this they usually use household alcohol meter.
When diluting alcohol, it is better to follow a special Fertman table. It helps determine the right amount of water to accurately dilute the alcohol.
In addition, it is worth mentioning water quality. It is best to dilute alcohol with distilled water. It is neutral and does not have any effect on the taste. You can also use spring or well water. If it is not possible to obtain such water, then it is permissible to use settled and boiled tap water.
Application of heads and tails
As already mentioned, tails and heads contain many compounds harmful to human health. Ingesting them is very dangerous. However, they can be used on the farm.
Tails are often used for preparing various types of infusions for rubbing. They can also be added to the mash during the next distillation. This slightly increases the volume of alcohol produced.
However, there are moonshiners who advise not to use tails when distilling. They believe that with the constant use of final fractions, a large amount of fusel oils gets into moonshine.
Heads apply for technical purposes only, for example for removing stains or as a solvent. The initial fractions are also good for lighting fires.
Useful videos
Proper distillation of mash into moonshine, video in two parts:
The process of distilling mash, selecting fractions, look:
First distillation, answers to questions:
Technology of the second distillation into moonshine, answers to questions about moonshine:
This article examined the main features of the production of homemade alcohol. If you apply all the above rules and tips, the quality of moonshine will always be at its best.
But it is important to remember that excessive consumption of alcohol, even if it is of the best quality, has a negative impact on health. Therefore, you should drink in moderation.
It was decided to prepare moonshine with apple bait for yeast, and at the same time test the yeast on 2 hydromodules - 1 kg. sugar to 5 l. water and 1 to 4. In this article I will try to answer typical questions on the topic -?
How to make moonshine, sugar mash with apples
ingredients:- Sugar - 6 kg.,
- Water - 15 l., and 12 l.,
- Bekmaya yeast - 120 g.
- Flavored apples - 1.2 kg.
For the yeast test, I decided to prepare two mashes: for the first I took 3 kg of sugar and 15 liters of water (hydraulic ratio 1 to 5), for the second - 3 kg. sugar and 12 l. water (hydraulic module 1 to 4). Thus, I planned to test the yeast on different hydromodules.
The preparation of sugar mash begins with “confusion”; for this you need to take 30% of the planned sugar and dissolve it in 70% of the planned water for each of the mash separately. In our case, for the first option it is 1 kg of sugar and 10.5 liters. water, for the second - 1 kg. sugar and 8.4 l. water. Heat some of the water, dissolve sugar in it, mix, the temperature should be approximately +30C.
Next you need to start the yeast. Separately, add a couple of pinches of sugar to warm water and scatter the yeast evenly over the surface of the water. The ratio of water to yeast is 10 to 1. As for the weight of yeast: dry - 20 g per 1 kg. sugar, pressed - 100 g per 1 kg. sugars, cultivated - according to instructions and alcohol tolerance. When adding yeast, you also need to take into account its shelf life and storage conditions.
While the yeast is “starting up”, grate three apples and add them to each mash for 1 kg. sugar 200 g apples. In this case, apples act as bait for yeast and also as a way to give moonshine a light fruity aroma.
As soon as the yeast starts to foam, add it to the mash, mix well, and leave for a couple of hours in a warm place. When rapid fermentation begins, add the remaining sugar and water in the form of warm syrup and place under a water seal. Fermentation temperature is 25-30C, the mash needs to be stirred several times a day. I fermented both mashes for 4.5 days. The hydrometer reading is zero.
Clarifying mash
How to lighten mash? There are several options: the first is cooling the mash, the second is clarification using bentonite. Since it was winter and quite frosty, I took both mashes outside and left them for a day. Before clarification, remove the apple mass from the mash. For complete and better lightening, I recommend leaving the mash in the cold for 2-3 days.
After a day, I brought the mash into the house and carefully drained it with a hose, so as not to touch the yeast sediment. Based on the results of the lighting, I can say that the mash with a hydromodule of 1 to 5 was illuminated better, while the mash with a hydromodule of 1 to 4 needed more time.
As usual, I do two distillations. The first is the selection of raw alcohol, the second is fractional. After the first distillation of both mashes, I received 9.2 liters of raw alcohol with a strength of 36%, which is a very good yield. The raw alcohol was selected to approximately 4-5% strength.
After fractional distillation, I got 3.2 liters with a strength of 87%. I took the head fractions drop by drop, approximately for sugar washes this is 5-7% of absolute alcohol, in my case it was 250 ml. The tailing fractions began to be selected after 75% in the stream. During the distillation, I specially grabbed some of the pre-tail fractions, which smelled very much like apple aromas, in order to then put the distillate on oak chips. The strength of the main product also directly depends on the design of your device.
How to dilute moonshine with water?
The eternal question arises - Should you pour alcohol into water or vice versa, for this I will give an excerpt from the book - Technology of vodka and alcoholic beverages Educational and practical guide, page 23 Danilovtseva A.B., Makarov S.Yu., Slavskaya I.L.
“The water-alcohol mixture is prepared as follows: calculated quantities of alcohol are first supplied to the mixing vat (as a lighter liquid - to obtain the effect of spontaneous mixing with heavier water), and then softened water; alcohol and water are mixed until a homogeneous mixture is obtained; take a sample and determine the strength in it; the finished sorting is pumped into a pressure tank. If the strength deviates from the specified one, it is adjusted, after which the mixture is stirred a second time.”
Accordingly, I poured the water into the alcohol and mixed it well. I provide a link to an alcohol calculator, with which you can dilute the alcohol to the desired degree.
Water for dilution should be used well purified; I am perfectly happy with locally produced bottled water. Mineral or well water will not work; it can give a cloudy effect due to the content of a large amount of salts and minerals. At a minimum, I recommend passing it through a household filter several times and boiling it.
Cleaning moonshine with coal
I diluted part of the moonshine to 63%, added oak chips at the rate of 12-13 g per 1 liter, and decided to clean the second part with coal, which I diluted to 42%.
You need to purify with charcoal already diluted moonshine to drinkable grade. I use BAU-A charcoal at a rate of 1-3 tbsp. l. for 1 l. distillate, I also added 2 tsp. fructose per 1 liter to soften the distillate. Add charcoal and fructose, mix well and intensively for about 10 minutes, and several more times over the course of an hour. Then we filter with gauze (4-6 layers) to remove large parts of coal, then with cotton wool to remove small particles. Before drinking, it is better to keep the purified moonshine in glass for several days, the taste will become smoother and more pleasant. Moonshine with apple bait came out soft, pleasant to drink, with a light fruity flavor on the exhale.
Let's summarize the Bekmaya yeast test:
- 1.Excellent fermentability, you can use a hydromodule of 1 to 4, which saves the volume of the fermentation tank,
- 2. There is no intense foaming during fermentation,
- 3. Moderate odor during fermentation,
- 4. In the case of clarification of the mash, the resulting moonshine is excellent.
Below is a video on how to make moonshine at home using sugar mash with apples as an example. The video contains detailed recommendations, tips, and answers to typical questions for beginners.
At what temperature should you distill moonshine at home and what is the best way to distill it from? The material being distilled 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 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 we need to sublimate an alcohol-containing liquid, then we must 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.
Chacha, a drink whose cultural roots come from Georgia, is popular in southern Russia. Nothing compares to what is made from grape pomace that you crushed with your own hands. And if you manage to find a mulberry somewhere and somehow manage to grind it - either with a mortar, or again by hand, then the effect will be unimaginable. Feijoa chacha makes a fantastic chacha, it is very easy to drink, has a delightful ethereal range and extraordinary flavor and aroma characteristics. It will be an interesting experience if you add to the recipe:
- quince;
- pear.
Armenians, for example, make mulberries and figs, which certainly increases 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 unpleasant odors, it is not enough to purchase a high-quality moonshine still. Things like the correct procedure and maintaining optimal temperature are very important here. These are the most important stages of moonshine brewing. You can experiment, but without following the distillation technology, even the best initial wort (mash) will produce bad moonshine.
So, let's consider the procedure that is necessary for high-quality distillation of alcohol.
First of all, to start extracting moonshine, you need to prepare mash. There are countless recipes for making mash. It all depends on the taste you want to get out of it. And the recipe itself depends on what you decide on. 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 route using sugar and yeast, then you must carefully observe the required proportions and recipe.
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 are known, which can negatively affect the fermentation process. Do not boil water under any circumstances - you will remove all the oxygen from it, which is so necessary for fermentation.
Advice: buy any clean water, 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 simplest recipe for making mash
We will need:
- 1 kg sugar;
- 5 liters of water (temperature no more than 40 °C),
- pressed yeast 100 g or dry yeast - 20 g.
You can increase the amount of the desired product, the main thing is to maintain the proportions.
Cooking process
First you need to dissolve the sugar in the water: if you don’t do this, 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 the starter periodically.
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 of how to pay half as much for electricity.
After combining all the ingredients, you should put a regular medical glove on the jar, after piercing the tips of your 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 - if overheated, there is a possibility of the destruction 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 looking at the glove: if it is still inflated, then the fermentation process is underway, 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 of this range; it all depends on the ratio of the components. To distill high-quality moonshine, the heating process must take place in stages, and it is important to monitor this.
The first step is to heat the mash to the boiling point of light impurities, namely 65–68 °C. Temperature control should 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 in any way, since what we received at this moment is the so-called pervach - the most poisonous and unsuitable product for consumption.
But don’t rush to throw it away, since pervach is an excellent 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 responsible, since after the primary fluid is drained, an intensive release of light impurities begins. From this moment, you need to heat the mixture as smoothly as possible until the second critical moment of 78 ° C, which corresponds to the boiling point of alcohol. It requires skillful balancing of the heating rate within a relatively small temperature range between 78-83 °C throughout the distillation time. Otherwise, either the mash will be released or the connecting tubes will become clogged with cake.
It is important to understand that as the temperature rises, the amount of alcohol will strictly decrease due to the low boiling point; accordingly, there will be more water, and the entire mixture will begin to boil faster. Then we will come very close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, intensive release of fusel oils begins - extremely undesirable substances in moonshine, worsening its quality in terms of taste and safety for the body.
You can find out that the moonshine is ready using a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue distilling. If it stops flashing, then you can end the process.
If you did everything correctly - from choosing the initial raw materials to observing the temperature conditions during distillation, then the moonshine is ready.
It’s up to you to decide what to do with the finished moonshine. You can drink it in its pure form - this drink is popularly called “white drink”. You can infuse it in barrels, in which case you will have the opportunity to distill your own cognac, rum and even whiskey. Or you can begin the rectification process, in which you can obtain 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 approach its use responsibly. Remember that excessive alcohol consumption leads to sad consequences.
Instructions on how to clean moonshine as much as possible from harmful impurities, that is, do fractional distillation - separate the “heads,” “body,” or “heart,” and “tails.”
The body is the same drinking fraction, the purer you select it, the higher the quality of the final product.
Heads are the lightest-boiling non-potable fraction (the boiling point of acetone is from 50 degrees Celsius), you cannot drink it (consists mainly of acetones, methanols, ethyl acetates)
Tails are popularly known as fusel, also not a tasty and smelly fraction, we try to prevent it from getting into our final product. In some cases, moonshiners deliberately allow the tails to enter the body, this is done to increase the aromatic properties. But to do this, you need to understand all the processes in more depth.
How to select these fractions in practice?
Reflux is a selection product in a rectification unit or distiller. In moonshine, it is an alcohol-containing liquid.
1. Place 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 direct it into 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 drained freely into the sewer.
IMPORTANT: The supply of coolant to any refrigerator must proceed from the bottom up to avoid the effect of airing!
3. Use a thermometer to monitor the increase in temperature in the cube. Braga boils at a temperature of about 85 C, water-alcohol solutions - at 78-90 C, depending on the alcohol content in them. When the temperature approaches the boiling point, it is necessary to reduce the heating to select the head fractions.
Distillate - here: a water-alcohol mixture, a product of distillation of mash or other alcohol-containing liquid in a distillation (moonshine) still. It could be 1st, 2nd, etc. distillate. distillation.
4. After reflux begins to drip into the receiving container (preferably with a narrow neck to reduce the evaporation of high-alcohol reflux), you need to adjust the heating power input and the flow of cooling water through the refrigerator. It is necessary to ensure 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 the cube.
Absolute alcohol = 100% alcohol in reflux. (Important! During the first distillation, it is not necessary to select the head fraction!)
EXAMPLE: a cube contains 15 liters of mash with an alcohol content of 10%, 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 measurement 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 periodically measure the strength of the distillate using a hydrometer.
13. Next, we select the “body” according to point 6. For devices with a “steam tank” intermediate cleaning system, we keep the temperature on the thermometer at the upper point of steam evaporation during selection in the range of close to 90-96 C and monitor the strength of the selection. Below 50% selection should be stopped. Towards the end of the body selection, slowly reduce the heating power, the temperature may return to normal, in which case the selection can still be continued. But the selection rate will also decrease.
14. We complete the work by selecting the body according to point 8. If you have a device with a steam chamber, then it is not advisable to select the body of the second distillation below 50% alcohol content in reflux. If you have a device with precooling, a strengthening column, then the alcohol content of the phlegm in this case will be higher than in a device with a steam chamber, here you need to navigate by the lower thermometer, 96-97 degrees - this is a signal that you need to stop. If a device with precooling or a reinforcing column does not have a lower thermometer, then look at the upper thermometer, it should not read more than 90-95 degrees!
Total: We got three factions - “heads”, “body”, “tails”.
16. THE DRINK IS READY!
FOLLOW TECHNOLOGY AND YOU WILL UNDERSTAND WHAT REAL QUALITY IS!
One of the most important main stages of moonshine brewing is the distillation stage of the mash. At this stage, it is important to follow all the rules in order to obtain pure moonshine without harmful impurities and unpleasant odors. The most important condition is maintaining 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 the boiling point of alcohol is about 78 °C. Hence the conclusion is that the boiling point of the mash is between 78 and 100 °C. The higher the alcohol concentration in the mixture, the lower the boiling point and the greater the likelihood of obtaining a high-quality distillate.
During the selection of the main fraction, it is necessary to maintain a temperature of 78-83 oC.
To control the temperature you need a thermometer. 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 that you need to pay attention to.
1. Selection of volatile fractions. Evaporation of harmful volatile fractions, such as methyl alcohol, acetaldehyde, formic ethyl ether, occurs when the mash is heated to 65-68 oC. At this stage, an alcohol smell and drops of condensed liquid appear. The moonshine obtained as a result of this stage is popularly called “pervach”. This liquid is poisonous and unsuitable for consumption. This first fraction is collected in a separate container and subsequently used for technical needs. The mash is heated at maximum heat until the temperature reaches 63 °C. After this, the fire is reduced. This point is very important and should not be missed under any circumstances. Otherwise, the mash may get into various parts of the moonshine still. The quality, taste and color of the drink in this case will noticeably deteriorate.
2. Basic distillation process. At this stage, it is necessary to change the steamer (if there is one), place a container where the moonshine will be collected, and gradually bring the liquid to 78 oC - the temperature at which distillation begins. After some time, the main product will begin to be released. We must not forget that the alcohol concentration in the liquid will decrease, which will lead to an increase in the boiling point and worsening distillation conditions. At this stage, the ideal temperature is 78-83 ° C. When the liquid reaches a temperature of 85 ° C, fusel oils begin to evaporate, which makes the moonshine cloudy and deteriorates its quality. In the absence of a thermometer, the main process is stopped in the following cases: - a piece of paper soaked 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. Fusel oils are also released here.
There is another method for producing moonshine - freezing. It is based on the difference between the freezing temperatures of water and alcohol. This method is labor-intensive and ineffective 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, almost continuous observation. In home reality, it is not easy to obtain a high-quality product, and for this it is worth arming yourself with theoretical knowledge and at least simple control instruments - a thermometer with a scale of up to 100°C and an alcohol meter. It’s also a good idea to have a hydrometer - a sugar meter - in your arsenal.
Preparatory stage before forcing
Before sending the mash to the distillation apparatus, you need to determine whether it has truly completely fermented. To do this, a hydrometer is immersed in it: the sugar readings should be no higher than 1.002, optimally 0.99. If the sugar content is more than 1%, you need to send the mass for further fermentation by pouring yeast into it. Otherwise the output will not be maximum. If everything is in order, we clarify the product (wait for sediment to settle), drain and filter.
Now is the 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 the release of mash into the tube through which alcohol vapor will be discharged.
It is advisable to equip the moonshine still that will be used with a contact thermometer. In this case, the distillation of moonshine will be completely controlled. In addition, it is necessary to provide the ability to regulate the temperature of the refrigerator. Then the first distillation will give the maximum yield and the least amount of harmful impurities.
A little theory
It's time to find out how to properly distill mash. When the mash is heated, various substances it contains, including alcohol, evaporate. They all have different boiling temperatures and, accordingly, do not “connect” to the evaporation process at the same time. It is on this principle that distillation is based, and that is why the temperature of moonshine distillation must be controlled.
Water evaporates at t +100°C, alcohol at normal pressure at t +78.4°C. Many harmful substances found in mash have a boiling point slightly above +100°C. So, by overheating the cube, we can “enrich” the moonshine with fusel and other impurities, and if the water begins to evaporate, the strength of the resulting product will drop sharply. Because n Distillation of moonshine must be carried out under certain temperature conditions: from +78.4°C to +98.5°C.
Controlling the temperature
Let's figure out how to distill moonshine so that the yield is maximum and the amount of impurities is minimal. So, let's break the process down into temperature phases:
- Now you can significantly reduce the heat so that the temperature rises by 1 degree per minute. We bring the mash mixture to +90°–+93°C - it is at this moment that the distillation of moonshine should begin. That is, the alcohol in the cube will begin to evaporate, the gaseous substance will pass through the tube into the refrigerator, where it will condense and begin to drip into the tank.
- Our moonshine will drip into the tank at a certain speed. You need to adjust the heating temperature so that the output is approximately 120-150 drops per minute.
- We carefully control our first distillation, monitoring the temperature of the mash and moonshine at the outlet. If the latter has an output temperature of more than +30°C, it is necessary to increase the cooling of the refrigerator.
- Now we equalize all the indicators (t of the mash boiling, t of the moonshine at the outlet) so that the droplet falling speed is maximum. We make sure that the t in the cube gradually (very slowly) rises to +98.5°C.
- 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 estimated residue in the still 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 be used and which cannot.
Moonshine fractions
At different heating temperatures, a different “bouquet” of substances evaporates from the mash. The very first, even before the alcohol begins to transform 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 temperatures 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 have “cut off the heads”, it is advisable to change the tube, the refrigerator, and, at a minimum, the tank and steamer. During this distillation phase, the strength of the resulting alcohol must be constantly monitored. As soon as it drops just below 40°, you can change the tank - we have already received everything valuable.
Important: control portions of moonshine must be taken separately from the general tank. Otherwise, you will not get the exact temperature of a small batch, but the average temperature for the entire distillation
- Now the “tails” are selected. Here the strength will be lower, and the content of fusel oil and other impurities will be higher. Distillation of moonshine should be stopped as soon as the temperature reaches +98.7°C.
The “body” and “tails” fractions are subject to purification and re-distillation. They are not mixed because 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, rather than in a laboratory. True, the product that you currently have will have to go through several more stages of processing, and ideally also re-distillation.
Modern medicine guards your health:
Stop active >>> - oil for foot fungus: a simple way to defeat fungus, itching and cracks!;
Prostatin >>> - drops for prostatitis: a double blow to prostatitis!;
Normalife >>> - a remedy for hypertension: blood pressure is normal from the first use and forever!
News about poisoning with counterfeit alcohol makes us think about the need to take the production of these drinks into our own hands. If you know how to distill moonshine correctly at home, you can forever forget about store-bought vodka of unknown origin. Fortunately, modern legislation fully allows distilling for one’s own needs.
At what temperature to distill 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 depend 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 heating intensity, otherwise the liquid will begin to splash into the distiller.
Failure to comply with the conditions leads not only to deterioration in the quality of the product, but sometimes to an explosion.
The above table is only valid if the atmospheric pressure is normal. With significant deviations from 760 mmHg. adjustments need to be made: to a lesser extent at increased pressure, and vice versa.
Choosing a Thermometer
You can’t do without a high-quality device for measuring temperature in moonshine brewing. It allows:
- Calculate the start time of distillation with a high degree of accuracy. 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 the moonshine at the exit of the distiller. Then there is no need to measure the density of the liquid using hydrometer;
- Maintain chronological accuracy of the distillation process: start selecting the “tails” and the product itself in time;
- Determine the alcohol content of the residue.
For home use 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. Externally, it is a circular dial with an arrow, sealed in a metal case. Twice more expensive than electronic analogues, but much more reliable;
- Alcohol. The main advantage is the low price (150-200 rubles).
At what temperature is moonshine distilled with steam?
To remove heavy fractions released during the distillation process, a settling tank or. As a rule, such a container is made with your own hands from an ordinary large-volume glass bottle (3-5 liters).
Expensive distillation devices have metal settling tanks on board, which are characterized by a long service life and reliability (glass tends to crack under high thermal loads).
The device makes life much easier for moonshiners, but requires special handling:
- Do not bring the mash to a boil: otherwise part of it will erupt into the steamer;
- It is necessary to ensure the tightness of the connections of the pipes to the sump. If they are not fitted tightly, the room will have a pungent smell of fusel oils, and the quality of the final product will noticeably drop;
- After removing the first volatile fractions the suction steamer must be removed. He has fulfilled his role and now you need to place a container under the tube to collect the finished alcohol.
The presence or absence of a steamer does not in any way affect the temperature conditions for alcohol production. As with conventional distillation, they are 78-85 °C.
In this video, technologist Arthur Donchenko will show how you can prepare high-quality moonshine without special equipment, using only a boiler, a plastic bucket and plastic film:
Making mash
Prepare alcoholic wort at home it won’t 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, you need to boil the sugar along 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 plain cold water. The vessel should 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 kilogram of compressed yeast. They can be thrown into a can unprocessed, but for greater effect it is necessary to soften them in sugar water for 7 minutes;
- Fermentation usually lasts a week (at room temperature);
- After completing the process, it is necessary to remove the sediment and heat the finished mash to 50 °C - this will kill the remaining mushrooms.
How to properly distill moonshine from mash?
Basic 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 reduced slightly and the liquid is gradually brought to a level of 66-67 °C;
- Upon reaching this temperature barrier, volatile substances are separated. At this stage, the raw material is deprived of a number of toxic components: wood alcohol, methyl formaldehyde, ethyl formate, methyl ester of acetic acid, etc. The successful completion of this process is indicated by the specific smell of alcohol and the appearance of the first drops of moonshine;
- After the release of toxic fractions (referred to as “heads” among moonshiners), distillation conditions are adjusted to 78 °C. Now the main part of the moonshine is being produced. Its intensity will begin to decrease upon reaching 84 °C;
- If the process is continued, the output will be an opaque liquid with an unpleasant odor. Therefore, the remains of the mash are left until next time: "tails" help increase alcohol strength .
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 taste drink:
- The most common method is to add a small amount of filtered ( not boiled!) water;
- Sugar moonshine is highly valued by alcoholics throughout Mother Russia, but it has a large amount of harmful impurities in the output. A homemade filter based on activated carbon will help get rid of them;
- To adjust the taste, add sugar, glucose, fructose, honey (only fresh, in liquid form) or glycerin. When using the latter, you must be careful: it is easy to overdo it and make the moonshine cloying;
- Sometimes it is not necessary to sweeten, but rather to oxidize the liquid. For this purpose, use ascorbic or citric acid in a proportion of 1 gram per liter;
- After adding all the ingredients, the bottle is placed in the refrigerator for three days.
Each moonshiner has his own idea of how to distill moonshine correctly at home. But the general set of principles remains unchanged: high-quality ingredients and equipment, adherence to thermal conditions and mandatory post-processing. You won’t be ashamed to pamper yourself and your friends with the resulting product.
Distillation of mash into moonshine
So, the mash is ripe for distillation, clarified and removed from the sediment (see Moonshine from sugar), it’s time to distill the moonshine. By this time you should already have a moonshine still. It is best to arm yourself with a factory-made device, such as the Magarych moonshine still, it has high performance, has a steamer and a thermometer, which is very important for making high-quality homemade moonshine. Moreover, this device is absolutely sealed and manufactured using seamless technology, which ensures safe distillation of mash into moonshine. Yes, and for the price - it’s what you need if you’re not a Rockefeller.
Technology for distilling mash into moonshine
Pour mash into the distillation container, to ¾ of the capacity of the container, no more. The distillation cube must be washed well. Check all connections before you start distilling the mash and put it on the fire. Screw the neck of the distillation container tightly.
If you have a homemade distillation apparatus, then coat the neck with dough, for insurance, and keep a cup of dough at the ready if steam suddenly starts to escape. Place the apparatus on high heat until the mash begins to boil. As soon as the mash begins to boil (about 750 C, if there is a thermometer built into the device), you can determine by heating the steam exhaust hose, turn on cold water through the hose going to the cooler. Place the jar under the nipple from which moonshine should drip. As soon as the first drops begin to drip, reduce the heat to low.
Ethyl alcohol boils at a temperature of 78.80 C, but even earlier (65-780 C) light fractions and methyl alcohol begin to boil and enter the coil - poison! It needs to be poured out of the jar. If you have a thermometer, then everything that goes into the jar up to 78.80 C needs to be poured out. If you don’t have a thermometer, then discard the first 30 grams of distillate.
The heating temperature must not be exceeded. Firstly, it is dangerous - it can explode.
Secondly, the mash will immediately begin to actively boil and will be thrown into the coil, and the emission of harmful impurities will also increase. You will see this immediately, as whitish drops with a sweetish taste will begin to drip. To prevent the mash from running into the hose leading to the coil, you can pour 0.5 liters of milk into the mash.
First, alcohol with a strength of 65-700 will flow into the jar, which will gradually weaken.
Monitor the distillation strength of the mash - moonshine and the temperature of the mash. As soon as the temperature of the mash has reached 85-870C, and the distillation strength has dropped to 300, fusel oils begin to flow intensively and distillation of the mash must be stopped, and the remaining mash must be poured out.
Here is a video on how to distill mash into moonshine:
Cleaning moonshine is a topic for a separate article.
Re-distillation of moonshine
In order to clean moonshine as much as possible from fusel oils, improve the taste and get rid of the unpleasant odor, it must be re-distilled. When distilling mash into moonshine, mash and yeast participate in the reaction, so the product has some taste and a specific smell. During the re-distillation of moonshine, the main participant is alcohol and almost no yeast.
Add a little potassium permanganate (potassium permanganate) to moonshine diluted to 200 so that it becomes slightly pink.
Wait until the manganese settles to the bottom and remove the moonshine from the sediment (using a hose with suction), strain through cheesecloth.
Pour 1 liter of milk into moonshine, 6 liters, stir. Wait for the sediment and remove it.
Pour into the distillation apparatus (no more than ½ volume) and place on low heat to distill the moonshine.
In the same way, throw back your head and tail. Throw away the first 20-30 grams of the drink and the last distillation, which is below 300. Dilute to the desired strength with soft water, preferably spring water. You will get a little less moonshine than in the first case, but it will be much cleaner and of better quality.
In the future, clean the resulting moonshine with charcoal or activated carbon. Do not use potassium permanganate - it can harm the stomach.
After the final purification of the moonshine, you can refine it and make tasty or healing tinctures from it. You can even make cognac from moonshine. Moonshine tinctures are the topic of a separate article.