Temperature regime and technology of the mash fermentation process. Secrets of experienced moonshiners: at what temperature to drive moonshine

Temperature indicators at all stages of making moonshine are extremely important for creating pure homemade alcohol without a disgusting fusel smell.

Let's start with how the temperature of the mash affects the maturation and build-up of fusel oils. Then we will focus on the correct distillation on various devices. Let us conclude with answers to frequently asked questions from moonshiners concerning temperature aspects.

To obtain a tasty moonshine with a minimum content of fusel oils, it is necessary to maintain the correct temperature regime.

Attention. The most important indicator is a constant fermentation temperature, with deviations of no more than 2 degrees.

It is then that there are no jerks and recessions of fermentation, fewer by-products appear, higher quality, and hence the taste.

How many degrees do you need to maintain?

Yeast multiplies and works at temperatures from 18 ° C to 29-30 ° C. If the room is 15-18 ° C, then the yeast will not die yet, but it will be lethargic. Such parameters are suitable for either wine, but for moonshine this is too little.

After reaching 30 ° C, the yeast is hot, they begin to die off slowly. At 40 ° C they die catastrophically.

Optimum temperature for the active work of yeast to convert the sugars of the wort into alcohol 23-28 ° C... In this temperature regime, most of the moonshine is accumulated, and if the mash is exactly this, the fermentation will be active and fast, - all the sugars will turn into alcohol, and there will be less fuels than in cool conditions.

How to measure?

Every modern distiller must have in his arsenal thermometer... Its possible options:

Alcoholic... Its serious drawback is fragility, because the device is made of glass.
Bimetallic. These are the ones that are most often equipped with moonshine stills of industrial production of the budget segment. Yes, and the housewives in the kitchen use these: a dial and a probe. Disadvantages - slight time lag and the possibility of inaccurate readings within +/- 1 ° С.
Electronic. Perfect for a moonshiner. The readings are accurate and reacts instantly to changes in the amount of heat.

In addition, it is important to have a regular room thermometer that shows the ambient temperature. If the room is 18 ° C, then even the insulation of the container with home brew will not help keep warm without special devices.

How to maintain the correct temperature?

It is useful for everyone to purchase an inexpensive device (around 500 r) - thermostat for home brew. With its help, the wort will have the same temperature set by you throughout the fermentation. The thermostat maintains the set parameters from 20 to 32 ° C. Its power is from 75W, the body is made of glass and is waterproof.

Once you have tried it, you will no longer want to work with mash in a different way.

Advice. To facilitate the work of the thermostat, which means to increase its service life, additionally wrap the mash container with something warm or sew a cover made of building insulation on it.

How to distill moonshine on a regular apparatus?

For some, an ordinary apparatus is a direct-flow one, from the last century. It has a container adapted for a distillation cube (most often from a milk flask) and a trough or saucepan in which the coil is placed. But we do not need such archaism.

A modern conventional moonshine still-distiller is equipped with one or more dry steamers and a refrigerator for running water. This is what you need to work with.

Distillation of mash

The mash, which has matured at the correct temperature, must be clarified and removed from the sediment.

This is necessary so that the remaining suspensions of yeast and small particles of products used in the wort do not burn and spoil the raw alcohol.

They will help with this:

bentonite(cat litter) or white clay. First grind the substance in a coffee grinder or at least beat it finely with a hammer, wrapping it in a piece of unnecessary strong cloth. Fill with warm water, stirring thoroughly (you can use a mixer) so that the mass becomes homogeneous, the thickness of kefir. Mix with the mash and let stand by placing the container on a raised platform. Usually a couple of hours is enough, but it is better to leave it overnight, so that a dense sediment from dead yeast and a large amount of substances related to fuselage forms at the bottom. For 10 liters of mash, 1-2 tablespoons of ground bentonite are needed;

Important. Cleaning with bentonite is not the best way to cleanse mash prepared from fruits or grains... Bentonite takes away flavor!

the method is suitable for all types of mash milk clarification... The disadvantage is the formation of a large number of loose flakes that do not form a dense sediment. We'll have to filter, then filter. For 10 liters of mash, take a liter of milk (fat content is not important to clarify the mash). Stir, let stand for 8-12 hours.

They also practice clarification with such products:

hibiscus tea;
soda;
potassium permanganate;
gelatin;
activated carbon.

When exposed to cold (above zero, but less than 12 ° C), the mash quickly self-clarifies: the yeast dies and sinks to the bottom, taking with it a part of the fuselage.

After clarification and removal from the sediment (filtration), pour a clean brew into the distillation cube and proceed to the first distillation. It is most often done straight, without dividing the alcohol into fractions, until the strength in the stream drops to 30 °, or when the thermometer installed in the cube reaches 97 ° C.

Attention. Many moonshiners consider it very desirable to select heads in the amount of 50% of the calculated amount already during the first distillation.

Braga is a low-degree product, the bonds between the molecules of ethyl alcohol and fusel oils are weak, so it is easier to select them.

Second distillation

To achieve the best purity of the moonshine, raw alcohol (what was obtained during the first distillation) is first purified and then distilled. For purification of raw alcohol use:

activated charcoal followed by filtration: 1 spoon per liter of alcohol;
refined oil odorless (corn is considered the best among distillers) it perfectly cleans raw alcohol, binding and retaining fusel oils, which are also an oily liquid. For a liter of alcohol - 10 ml of oil. Unlike other methods, the impurities float rather than settle. Therefore, they are removed from the sediment by dropping the tube down the cans, and poured so that it does not touch the oil film;

Reference. Even if a little oil gets into the liquid for the second run, it's not scary, it won't be in the moonshine.

potassium permanganate(1 g per liter);
pasteurized milk low fat content in an amount of not more than 100 ml per 10 liters of raw alcohol, will also bind the fuselage and lower it to the bottom in the form of flakes.

Prepare carefully for the second haul. Wash all parts of the apparatus and the raw material to a strength not exceeding 30 °. So it will better give away impurities and not provoke a local explosion in your kitchen. Technology:

Heat the diluted first distillation to 63 ° C as usual, then reduce the heat sharply and wait for the first drops of distillate to appear. These are tails, they need to be taken away, drop by drop. To calculate the amount, you need to know how much was in the mash. Each kilogram of sugar theoretically yields 60 to 100 ml of heads. If your first run was straight, take this amount in full. With the half already selected, your resource will be 30-50 ml.

Important. After collecting the heads, open the faucet of the suction tank and remove the smelly stillage. When using a canned pot, replace the can with a new one.

When the cube reaches 78 ° C (the boiling point of ethyl alcohol), add heat and substitute another jar. This fraction got the name - the body of moonshine, the part that should be consumed. It is taken until the heating temperature reaches 95-96 ° C, which corresponds to 40-degree strength in the stream.
The tails, also rich in impurities, are taken up to 98 °, that is, up to 20 ° of the fortress.

Distillation on mash and rectification columns

If your moonshine still is equipped with a brew or rectification column, then there is no need for a double run, the moonshine is of excellent purity from the very first time, since almost all fusel oils are retained in special plates and nozzles provided by design.

But does this mean that you can simply fill in and overtake? No, moonshine is also divided into heads, bodies and tails in mash or rectification columns, only they do it at a time. Your actions:

Put the apparatus prepared for distillation with a brew or rectification column on fire and heat at maximum. The selection valve is closed at the same time.
When the temperature begins to rise sharply, and air bursts out through the atmospheric tube with a hiss, reduce the heating and add cooling. Let the column work "for itself" in this mode - in it, alcohol vapors rise, cool, flow down, thereby being cleansed. Sivukha gathers in special plates, "gets stuck" in Panchenkov's nozzles.
After 15-20 minutes, quietly open the selection tap and let the head fractions drip slowly. As a rule, when selecting heads, they are guided by their own sense of smell.
When the moonshine stopped smelling strongly and you are convinced that the estimated number of heads came out, substitute another dish. Add heat, and with it, cooling. Watch the thermometer, the readings of which hover around 77 ° C, slightly deviating in one direction or another. Take the whole body of moonshine at this temperature.
When the readings begin to rise sharply, this indicates that the tails have gone and you need to change the jar again.

Reference. For grain and fruit mash, it is precisely distillation, not rectification, that is needed, so that they fully preserve the unique organoleptic properties corresponding to the product from which the mash is made.

Is it possible to do without a thermometer?

The presence of a thermometer in the distillation cube of any of the models of the moonshine still is a requirement not only for personal convenience (you looked and you know how soon the heads of the green snake will appear), but also guarantee of correct fractionation.

And the purity of the resulting distillate greatly depends on this. In the most extreme case, you can navigate by the strength of the distillate:

seeing the first drops still in the tube coming out of the refrigerator, sharply reduce the heating, let the head fractions drip in the required volume;
add heat and drive to 40 ° ABV. You can check this either with a parrot (corrected for the temperature of the distillate) or by setting fire to a piece of newspaper placed under the stream. At 40 °, moonshine burns with a red glow and does not last long. At 30 ° - only flashes and goes out when you remove the match.

But this is such a hassle! It is easier and more comfortable to navigate by the thermometer. And to measure the temperature of the wash, it is also needed. Therefore, invest in this little device, it will come in handy hundreds of times more.

What if the temperature of the mash is low?

Having discovered that the mash has a low temperature, and fermentation is sluggish, if not stopped at all, immediate resuscitation actions are necessary:

Place the container close to a heat source (battery, stove, fireplace, etc.) on a warm surface. Remove the insulation from it during heating.
Turn on the mash thermostat, although if you have it, you do not need to turn it off.
If there is no thermostat, urgently buy a heater for an aquarium at a pet store - it will cope with the task.

What if the temperature is high?

This option is also possible: the room is warm, plus you wrapped the mash up, and the heat released during fermentation accumulates, and now the temperature in the wort has risen above 30 ° C. We urgently need to do something:

Remove the insulation and place the container in the tub, where you have collected cold water.

A person born and living in Russia for a long time could not help but hear about such a miracle of the national food industry as moonshine. For a “Russian” drinker, it is a truly sacred drink. This is due not only to the high fortress, which is most preferable for colorful feasts, but also to the status of such a national treasure entrenched in it. How good it is for the popular mentality is not so important, much more important is something else - what is it, how moonshine is brewed and how distillation with a dry stew compares favorably with other methods of its implementation.

People often don’t think about how this or that thing functions. Works - and "Thank God." Moonshine often suffers the same fate. Delicious, it will climb into the throat, well, well - "thanks to the one who cooked it." A rare participant in a feast will approach the manufacturer to learn about the intricacies of the technological process of preparation, and even less often talk about how to think about his own distillation of moonshine.

Perhaps, sometimes it is tied to the stereotype that old grandmothers in villages, poor pensioners, or not the most honest people with a not very bright past make moonshine. If the thought crept into my head to destroy the stereotype, and that it’s time to start making moonshine for our own use, then this article will answer all the questions, that may arise during preparation for work:

what moonshine is made of;
what is a dry greenhouse;
what the process itself looks like from the inside;
and what are the recommendations regarding its technology.

Navigation

What is moonshine and what is it eaten with

This article will not tell you about with what or with whom to drink moonshine. This is a personal matter for everyone. But there will be plenty of information about what is brewed from and what real moonshine is.

Simply put, moonshine is the result of perfect fermentation of yeast and sugar, i.e. the right wash. Moonshine differs from vodka in that it is prepared in a natural way and contains a concentration of chemically correct ethyl alcohol.

Yeast in production is needed just so that the correct ethyl molecules are formed as a result of the fermentation of sugar and yeast. The basis from which the mash will be made can be very different - it is important that the products contain a large amount of starch or sugar. Most often these are fruits, vegetables, potatoes and various grains. The quality of the main raw materials in the preparation of good moonshine is of exactly the same importance as the technology of its production.

Take your time - let off some steam and get a dry steamer

Most of the people who have some idea of what moonshine is and how to cook it do not even know about such a useful element of the moonshine still as a dry stew. The use of a dry pot in the manufacture is not at all necessary, but it greatly improves the final quality of the moonshine.

Sukhoparnik is necessary in order to filter out the wash containing, in addition to ethyl alcohol, extra components - fusel oils. The temperature at which they begin to boil is slightly higher than the same alcohol indicator - 78.4 C, but, nevertheless, their decomposition products penetrate into the final product and somewhat spoil the taste. The sucker will help to fix this. Of course, even if you use a dry pot, primary distillation will not help you completely get rid of fusel oils. But there is no doubt about reducing their quantitative content in moonshine.

The dry steamer itself is a sealed container located between the distillation tank and the cooler, and connected to them by means of pipes through which steam flows. The use of a suction tank ensures that fusel oils are retained in it. And they are certainly formed as a result of condensation of vapors during the boiling of the mash. The steamer also prevents the mash from splashing and getting into the moonshine.

Therefore, distillation of moonshine with a dry steamer significantly benefits from distillation without it. In addition, the installation of a dry boiler is not difficult at all. Despite its seeming simplicity from the outside, do not forget about the rules for its safe use. The design of the dry-pot looks like this:

Main container. All unnecessary elements get into it from the wash.
Two sealed pipes, located 5-10 cm below the main one, intended for steam outlet.
Small fittings. They ensure the tightness of the dry chamber.

Everything you need to know about the preparation process for double distillation of moonshine

The technology of both primary and secondary distillation of moonshine could not have been carried out without the presence of its most important element - the moonshine still. You don't need to buy anything if you want. Assembling it with your own hands (the same applies to the dry greenhouse) will not be difficult. It consists of the following elements:

lid
thermometer
connecting tube
fridge
drain tube
receiving flask

Double distillation of mash into moonshine is divided into two main stages - the first and the second. The division of double distillation into two stages is due to two different processes occurring during their execution. Primary distillation is the process of separating various volatile substances from the mash. This waste is as harmful as possible, and it is precisely for the maximum possible reduction of their amount that a dry steam generator is used. It is not recommended to use these residues in any way other than filling the trash can. All the same, human health is much more vulnerable than a dry man.

The technology for making moonshine requires a double distillation of the mash also because after the first stage, methyl still remains in its composition. It is even possible not to talk about what irreparable harm to health it can cause. This is why secondary distillation is so important.

The second stage of double distillation is the extraction of the moonshine itself. Braga, during cooking, should be heated to a temperature of no more than 95 C. This temperature will save unnecessary substances from getting into the moonshine.

Double distillation proceeds in such a way that the sequence of actions performed in the first and stage is no different. Including the amount of time spent. The difference in the ongoing processes will consist only in how much moonshine you need to get. Accordingly, the more finished product you need, the more mash you need to spend. So, during the direct distillation process, it is necessary:

Heat the raw material to 60 degrees.
Remove the fire and quietly heat it up to 83-85C.
Drain the "head". This is approximately 50 ml per liter of pure alcohol.
Increase the fire and raise the temperature to 96-97C.
Pick up the "body" faction. Its limits will be indicated when moonshine with a strength of more than 40C ceases to flow into the tank.
Maintain the temperature slightly less than 100C. Thus, "tails" will arise. They can later be allowed to be distilled again. This point is sometimes presented as a separate stage of the technology.

Everything written above is a complete practical guide to double distillation of mash into moonshine. The use of a dry steamer now does not seem to be something mysterious and reveals a well-deserved place in the design of a moonshine still. The technology of home brewing, in fact, turns out to be not so complicated and requires a minimum amount of effort. All that is required is to understand what processes it is guided by and remember a few constants. Minimal diligence, concentration on details, and you will have a delicious moonshine in your hands, which can both put on your feet and dump them.

Even before the first distillation, the mash needs to be properly to prepare... The processes described below have a positive effect on the quality of the final product and should not be neglected.

Degassing

When the fermentation process is over, the mash remains some carbon dioxide... During distillation, additional pressure may arise, which will lead to spitting out of the mash along with the distillate. This can cloud the beverage.

In addition, many harmful compounds from the initial fraction will get into the distillate. Therefore, before distillation, one should get rid of carbon dioxide.

If you just leave the fermentation container open, then the mash can turn sour, because in it oxygen will get in... This will lead to a deterioration in the quality and a decrease in the yield of moonshine.

There are several proven degassing methods:

Mechanical... This method involves intensive mixing of the mash for several minutes. The easiest way to do this is with a drill with a special mortar attachment.
Temperature... It is necessary to pour the mash into a metal container and quickly heat it up to a temperature of 50º. When heated, gas bubbles will rise upward, forming foam. When the foam is gone, the process must be completed.

Important! Before degassing, be sure to drain the wash from the sediment. Using a tube, it must be poured into another container. This must be done regardless of the degassing method.

Lightening

This is one of the most effective wort cleaning methods. After degassing is added bentonite, which settles, makes the mash more transparent.

Together 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 the pharmacy as a skin care cosmetic. Face masks are made from the powder.

You can use bentonite-based cat litter.

It is worth choosing a filler without adding various kinds of dyes and flavors... First, you need to grind the filler granules to a powder state.

White clay powder is added at the rate 1 tablespoon for 10 liters of mash... Before adding bentonite, it must be thoroughly mixed in 0.5 liters of water.

After the addition, the fermentation tank is tightly closed and left to settle for a day. If, after 24 hours, the wash has not cleared, it is recommended to heat it up to a temperature of 50º, then it should be defended again. When the composition becomes transparent, you need to carefully drain it from the sediment with a hose. Then pass through a paper filter. After that, you can start distillation.

Mash temperature

Even if all the rules and wort cleaning were followed, moonshine can be spoiled by violating the temperature regime of distillation.

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 taken at 78-83º.

In addition to alcohol and water, the composition contains various impurities, etc. They start to evaporate at 65º. At this temperature, the selection of the first fraction begins. It consists of compounds not intended for ingestion. This faction is worth take until the temperature reaches 78º... After that, the selection of raw alcohol begins.

When the temperature rises above 83º, you need to stop the selection of the main part... This is followed by the final fraction, which, like the first, contains many harmful compounds. It is taken into a separate container, and can be used in subsequent distillations of the mash.

The temperature regime in home brewing is very important. But what if, including with, is not equipped with a thermometer? There are methods when using which the need for the use of this measuring device practically disappears. However, one should observe the desired distillation temperature of the mash.

How to properly distill moonshine from the mash: the first distillation

On the issue of the first run, the moonshiners are divided into two camps. Some believe that during the first distillation, the resulting alcohol it is pointless to split into fractions... Others, on the contrary, advise separate the leading and trailing parts from the main... Let's take a look at both methods:

Fast distillation

Braga is quickly brought to a boil. Sampling starts immediately, without separation of the initial fraction, and continues up to 5º in the stream. In this case, the process proceeds at maximum power.

note... The fortress must 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 30 ° C, otherwise the readings will be inaccurate.

Fractionally

With this method, the mash is brought to a temperature of 65º over high heat.

The initial fraction is about 10% of the total distillate obtained. She has pungent unpleasant odor and low strength.

You need to select it until the smell disappears completely. What follows is the useful part ( body). You can check the strength using the old reliable method.

Spoon a few drops of distillate and set fire to.

If the liquid lights up with a blue flame, it means that the selection of the useful part can be started. When the fortress falls below 30º, the selection of the body should be stopped.

Carefully! Remember that alcohol is a flammable liquid. Careless handling can lead to fire and sometimes explosion.

Be careful! Do not leave containers of 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 to dilute the obtained alcohol up to 20-30º and carefully filter.

Filtration

For cleansing, it is best to use coal... Activated carbon tablets are usually used, but charcoal is also suitable if it does not contain additional impurities.

To make a filter, it is enough to cut off the top of the bottle with a neck, place a cotton pad in the neck and pour in charcoal.

Household products are great for filtering distillates. 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... One teaspoon of baking soda is enough for 3 liters of diluted 25º distillate. The solution is thoroughly mixed, after which it is left for a day.

Then the mixture is carefully drained. Most of the baking soda should remain at the bottom. Then the distillate is passed through a paper filter and sent to the second distillation.

Second distillation

In secondary distillation, fractionation is mandatory procedure... The process is almost no different from the above. The only thing that distinguishes the second distillation from the first is fortress in a stream, at which it is necessary to stop the selection of the useful part. The selection of the main fraction during the second distillation should be stopped when the fortress drops below 40º.

Purification after distillation

Here, manufacturers' opinions also differ. Many moonshiners believe that it is impractical to clean the moonshine after the second distillation. It is enough to carefully separate the harmful fractions from the useful ones.

The fact is that at a high strength fusel oils and other harmful impurities are separated rather problematically, and the distillate can be diluted at the final stage at least 40º.

But there are also advocates of re-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 expedient to use exposure... But before that it is necessary to properly dilute the distillate with water.

Dilution with water

The optimum strength of moonshine is 40-45º. After distillation, its strength is over 70º. Drinking such a drink is not very pleasant, it is worth diluting it. For this, they usually use household alcohol meter.

When diluting alcohol, it is better to follow the special Fertman table... It helps determine the right amount of water to accurately dilute the alcohol.

Also worth mentioning about water quality... It is best to dilute alcohol with distilled water. It is neutral and has no effect on taste. You can also use spring or well water. If there is no way to get such water, then it is allowed to use settled and boiled water from the tap.

Application of heads and tails

As already mentioned, tails and heads contain many compounds that are harmful to human health. Ingesting them is very dangerous. Nevertheless, they can be used in the household.

Tails are often used for preparation of various kinds of infusions for rubbing. They can also be added to the wash during the next distillation. This slightly increases the volume of alcohol produced.

However, there are moonshiners who advise against using tails when distilling. They believe that with the constant use of the final fractions, a large amount of fusel oils gets into the moonshine.

Heads apply for technical purposes only, for example for removing stains or as a solvent. The starting factions are also good for lighting fires.

Useful videos

Correct distillation of mash into moonshine, video in two parts:

The process of distillation of mash, selection of fractions, see:

First distillation, answers to questions:

Technology of the second distillation into moonshine, answers to questions on 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 drinking, even if it is of the best quality, negatively affects health. Therefore, it is worth drinking in moderation.

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

Before setting fire to the stove, you should make sure that all the subtleties are followed. Otherwise, all the mistakes will be detected empirically, and this is not the best way when working with high temperatures and fluids that are flammable.

Mash readiness

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

The question of the possibility of distilling non-fermented mash can often be heard from beginners. Of course, this can be done, but for what? In such a wash, a lot of unprocessed sugar will remain, which will simply be wasted in vain due to the maximum strength that has not been reached, and it will turn out that the distilled moonshine will turn out to be rather modest.

Safety engineering

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

It is necessary to carefully study this section, because the safety precautions for home brewing are developed by most of the blown up devices and burnt hands.

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

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

Temperature conditions for the distillation of mash

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

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

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

Distilling mash into moonshine step by step

On the need for double distillation moonshiners are of the same opinion. At the same time, you can get a very soft, pure moonshine, which is devoid of various impurities. Some are even distilled 3-4 times.

The first distillation does not have an unambiguous opinion on the distillation technology. On this occasion, moonshiners were divided into two camps, and each has its own reasons. There is no need to figure out whose method is better, because for the entire time of moonshine, the controversy led to nothing.

Quick distillation of mash

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

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

Admirers of this method believe that there is no need to separate the heads and tails during the first run. They believe that filtration through coal and dropwise selection of fractions will not give a fairly good quality moonshine.

Fractional first distillation

You don't need to use charcoal filters if you want to cook. Since the strong absorbent lowers the flavor of the starting material. And in this case cutting off heads and tails carried out both in the first and in the second run.

Heat the cube to 65 degrees and reduce heat as soon as the first drops begin to appear.
On the first run, the number of heads is 30 ml per 1 kg of sugar; experienced moonshiners can easily distinguish them by the pungent smell of acetone.
The container for collecting moonshine should be changed, the heating should be increased in such a way that you get something in between frequent drops and a thin trickle.
Take moonshine before reaching 30 degrees of strength. Some moonshiners practice cutting off their tails at 45 degrees, but this is considered superfluous with 2-3 hauls.
Change the container again and increase the heating to the maximum. Collect tails containing up to 5% ethanol.

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

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

Raw alcohol has a natural light turbidity, which is characteristic of village moonshine, in it there is a moderate amount of foreign impurities, if the tails and heads have already been taken away.

Filtration

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

Second distillation

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

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

Attention, only TODAY!

To obtain a truly high-quality moonshine, you need a good home brew, a reliable apparatus and a thorough knowledge of the distillation process. Domestic distillers have no problems with the first two components. Difficulties appear during distillation - compliance with the temperature regime, timely change of the dry pot, sorting the moonshine into fractions.

Distillation steps

The essence of distillation is the transition of a liquid substance into a vapor state, followed by cooling and returning to its original form. This makes it possible to separate (separate) the constituents of the wash into separate components. The result of such work will be high-quality and healthy moonshine, and subsequently - alcohol.

To understand the essence of the process of thermal distillation, you need to consider its stages.

Separation of liquid compounds of acetaldehyde, formic-ethyl and formic-ethyl ether, methyl alcohol. These are the most dangerous substances for health.
Getting raw moonshine. This is a working fluid, which is subsequently recommended to be distilled again for the purity of the product.
Distillation of residues. A small amount of alcohol is dissolved in a mixture of oil-ethyl ether, formic acid and acetic acid. This composition can be used to infuse a new portion of the mash.

Old school distillers prefer to control these steps by volume of distilled liquid. However, this method is fraught with errors, the consequences of which are mixing good raw material with fusel oils and other by-products. To avoid this, it is recommended to adhere to the temperature method.

Mash preparation and first distillation

Before starting, you should prepare the mash - degas and remove the rest of the yeast. To do this, the liquid is separated from the solid sediment by pouring it into another container. Degassing can be done in two ways - heating up to + 50 ° C or stirring. In the first case, you need to monitor the temperature so that the composition does not turn sour.

The final step is getting rid of the yeast. The container with home brew is sealed and placed in a cold place for a day. During this time, the yeast stops the fermentation reaction and precipitates. The clarified liquid must be carefully poured.

Distillation stages

The temperature regime of distillation is impossible without a thermometer. It is optimal if it is built into a moonshine still. Otherwise, you need to install the thermometer yourself. For high-quality distillation, an intermediate container is used - a dry steam tank. It is needed to separate the bulk of harmful compounds.

Distillation temperatures.

Selection of "heads". The temperature gradually rises to + 68 ° С. Harmful and poisonous seats begin to boil. Most of them will settle in a dry greenhouse. Their condensate afterwards cannot be used, as well as obtained after passing through the Pervach cooler. The approximate volume of the fraction is up to 15 ml per 1 liter of mash.
Distillation of raw alcohol. After cleaning or replacing the dry boiler, the temperature rises to + 90 ° С. This should be done gradually, but the maximum heating value is maintained for a long time. At this time, the evaporation of ethyl alcohol takes place. On average, 1 liter of mash will make 220 ml of raw.
Branch "Khvostov". At the final stage, the temperature rises to + 96 ° С. The rest of the distillation and mash can be used to prepare the next batch of raw materials.

Upon completion, the raw alcohol must be cleaned. Typically, carbon filters are used for this. You can make them yourself. The neck is cut off from a standard plastic bottle, a layer of cotton wool is placed on its bottom, and activated carbon on top. You can make an additional top layer from a cotton pad.

Second distillation

Re-distillation is needed to finally remove harmful impurities. It is no different from the above process. The difference lies in the preparation of the alcohol. It is diluted with distilled water to 20-30 °.

This is necessary to comply with safety precautions. Concentration of vapors during distillation and overheating can cause the apparatus to ignite or explode. If you approach the temperature of distillation with the utmost care, you end up with high-quality alcohol, which can become the basis for making tinctures, homemade cognac or other equally interesting alcoholic products.