The operation of the moonshine still must end with the production of moonshine. But you can come across statements that the output product is raw alcohol. In fact, there is no contradiction. What is obtained after distilling the mash can be considered ready-made moonshine. But most consider this product as an intermediate, and the process of distillation of the mash itself is carried out to maximize the extraction of ethyl alcohol from it. Therefore, the first distillation of the mash is carried out on raw alcohol, to obtain a drink with a strength above 40°, although not sufficiently purified from unpleasant impurities and odors.

The alcohol obtained after the initial distillation of the mash is often called “raw alcohol.” Already from the name itself it is clear that this product is considered as a raw material for subsequent processing. Distillation alone, no matter how carefully it is carried out, is not enough to obtain high-quality moonshine. It is not possible to completely extract alcohol purified from harmful impurities from the mash in one go. Even when cutting off the initial and final fractions (“heads” and “tails”) from the main product, the output still turns out to be strong alcohol, but cloudy and with the “fusel” smell inherent in moonshine. This is raw alcohol.

There are lovers of this drink, who find a special charm in the cloudy appearance and smell of fusel. But most often, moonshiners do not drink it, but only try it, assessing the quality and degree of readiness for re-distillation.

What does the first distillation of raw alcohol give?

The mash mixture prepared for distillation contains ethyl alcohol, which is the desired product for moonshine brewing. But, in addition to ethyl alcohol, the wort also contains solid particles of yeast, unfermented residues and simply harmful impurities - esters, acids and fusel oils.

The task of the first stage is to obtain the maximum amount of raw alcohol at the output, even at the expense of quality. Even fast distillation is used, in which the “heads” and “tails” are not selected, but everything is distilled at once at maximum power. The expectation is that impurities will be eliminated by purifying the raw alcohol and re-distilling it. But more often, the cutting off of unwanted fractions is carried out already in the first distillation. Then the raw alcohol is of higher quality, and purification and second distillation improve this quality even more.

What is the yield of raw material from the mash? It is more correct to calculate not from the total volume of the mash, but from the amount of sugar included in it. For sugar mash, it is considered good to obtain 0.6 - 0.7 liters of raw sugar per 1 kg of sugar. For fruit and grain mashes, there are entire tables that provide approximate data on the yield of raw alcohol for different types of initial raw materials.

Preparing for distillation

With the completion of fermentation of the wort, preparations begin for its distillation in a moonshine still. Depending on experience and preferences, some or all preparation steps are performed:

1. Determining the end of fermentation of mash. You can start distillation only with completely fermented mash. You can tell that the mash has finished fermenting when the release of gases stops, the mash starts to have a bitter taste and a distinct alcoholic smell.
2. The final degassing of the fermented mixture is the removal of the remaining carbon dioxide from it. It can be removed by actively stirring the mixture or briefly heating it to 50°C.
3. Clarifying the mash means removing some of the harmful impurities from it. This is achieved by adding various absorbents to the mash solution, which absorb unwanted substances and precipitate with them. You can lighten with activated carbon, bentonite, potassium permanganate, milk and other substances.
4. After clarification, the mash is separated from the sediment and is considered ready for distillation.

At this moment, you need to choose the method of carrying out the first distillation - fast fractionless distillation or fractional distillation - with division into fractions.

Some moonshiners strive to save time and do not want to improve the mash by degassing and clarification, hoping that everything will work out during subsequent distillation. But it’s hardly worth loading obviously “dirty” raw materials into a distillation cube, forcing the apparatus to separate out what can be eliminated before it operates. Cleaning and improvement at every stage is the key to obtaining high-quality moonshine.

Start of distillation

When distilling moonshine using the quick method, there are no initial or final stages. The mash is brought to a boil, and all selection takes place at maximum power in the stream. In order to “pull out” all the ethyl alcohol from the mash, the selection continues to the minimum strength of the output alcohol - up to 5°. The resulting alcohol-containing liquid is considered only as raw material. You should absolutely not drink it.

If it is decided to carry out fractional selection with separation of fractions, then the goal of the initial stage is to distill the first 5-10% of the total volume of the final distillate from the mash. This part contains a large percentage of harmful impurities and is not suitable for consumption.

1. The mash is poured into the distillation cube. The filling of the container should not be more than 75% of the volume, otherwise when boiling, part of the mash will be thrown into the outlet hose or tube.
2. The temperature is brought to 65-68°C, and the fire is reduced.
3. The first 1-2% of the total mash volume is selected. With experience, the end of the first stage is determined organoleptically - by the disappearance of the pungent unpleasant odor and an increase in alcohol strength.

Selected 100-300 ml of “heads” are used as a cleaning agent or solvent. If there is no such need, it is better to pour it out.

Distillation process

After separating the “heads”, the selection of the “body” begins, that is, the raw alcohol itself.

The mash is heated in a distillation tank to a temperature of 78-80°C, which exceeds the boiling point of ethyl alcohol.

The fire is reduced so that the temperature rises slowly, but does not exceed 85°C.

The end of the “body” selection is determined by the alcohol strength in the exiting stream. The standard is considered to be completion when the strength drops to 35°. It makes no sense to continue obtaining the “body” at a lower strength of the added alcohol. It is better to select it separately and use it for re-distillation.

As at the initial stage of distillation, you should not rely only on the alcohol meter data on the strength of the drink. When deciding to complete the second stage, it is safer to combine them with the sensations of the taste and smell of raw alcohol. But such knowledge comes only with experience.

End of distillation

What is called raw alcohol is already obtained in the main distillation stage. Is it necessary to carry out the final stage? Some moonshine lovers believe that distillation ends with the selection of the “body”. And the low-quality alcohol contained in the “tails” of the last stage is no good. But the majority assumes to find a use for the “tails” and moves on to the third stage.

1. The distillation temperature becomes above 85°C.
2. The further distillation process takes place with a gradual increase in heat and a decrease in the alcohol strength at the outlet.
3. Determining the end of the third stage is not as critical as the first two. It depends more on the desire and experience of the moonshiner. Therefore, everyone decides for themselves at what strength to stop selecting the “tails”. But there is hardly any point in continuing distillation, driving out the remaining alcohol with a strength of less than 5° from the mash. Traditionally, a drop in strength to 5-10° is considered the end of the selection of “tails” and the entire distillation process.

The main use of alcohol obtained at the third stage of distillation is to add it to the mash to increase its strength during the next production of raw alcohol. If you do not add “tails” to the mash, then after accumulating a large amount of them, you can carry out a second distillation of only the “tails”, and not the raw alcohol. The quality of the resulting moonshine will be lower, but there will be a use for it.

Hello everybody. Every novice moonshiner asks himself and not only himself the question - How to properly distill moonshine? So that the quality is at its best, so that there is no unpleasant taste and smell, so that anyone who once tastes your moonshine will praise you with pleasure, thereby giving you moral pleasure, and you will feel a sense of pride in the result of your work.

So let's start with the mash. I won’t tell you how I make grain mash using barley or wheat. I'll tell you about yeast mash. We put an ordinary aluminum flask of 38 liters, having previously poured 8 kilograms of sugar into it, under the tap and fill it with water at a temperature of 30-35 degrees to the level of the so-called skirt of the flask. Mix well until all the sugar dissolves. After that, take 800 grams and finely plan them and pour them into a flask. We can use any other yeast. Again, thoroughly mix our mash so that all the yeast is completely dissolved. After this, we must place the flask with mash in a warm place at 30-35 degrees. I personally solve this issue by immersing an aquarium heater in a flask, having previously set it to heat up to 30 degrees. The higher the temperature, the faster the mash preparation process occurs. The main thing is not to overheat it above 35 degrees, otherwise the yeast will simply die. My mash lasts for about a week, gradually becoming bitter. When the process ends, ideally the sugar level should be zero. You can check it using . Now you need to let the mash rest and sit for a couple of days. Preferably in a cool place. This way the yeast will settle faster than in the heat.

So our mash is ready and settled. Let's start distilling it. We take the distillation cube and carefully, without shaking the mash or raising the sediment, pour the mash into the distillation cube of your moonshine still. I do this with a hose. I place the flask above the cube and simply pump out the mash with a hose (like gasoline from a tank). After this, we begin to heat the mash at maximum temperature until the moonshine flows. Personally, I use the device by installing it on, cutting an electric heating element into it and installing it between them, thinking that this way the quality will be even higher :). Our water is open. Our moonshine is flowing. I don’t remove the heads during the first distillation. I take the moonshine until the output strength (not in the jar!) is 30 degrees. I control the process using an ordinary household one and a small flask. After the first distillation process is over, I rinse the distillation cube, pour the resulting raw alcohol into it, dilute it with water in a 2:1 ratio and start heating it again. During the second distillation, mistakes cannot be made; the process must be constantly monitored. The temperature must be controlled using. When heating is about 75 degrees, I lower the temperature so that the heating goes more slowly. I set the heating power to such a level that the moonshine drips at a speed of about a drop per second, and does not flow in a stream. Approximately 5% of the amount of alcohol should be dripped, in my case it is approximately 250 ml. You can also control the process of selecting heads by smell. The heads smell like anything sweet, like acetone, but not like alcohol! Drop it onto your palm, rub it, and place your palms in your nose. As soon as the smell of alcohol appears, everything is fine. After the process of selecting the heads is over, I add heat to 1.5 kW and begin selecting the moonshine in a stream at a speed of approximately 2-3 liters per hour. I select the moonshine to approximately 94 degrees on the still. I check the degree using an alcohol meter and a flask. The alcohol level should be no more than 40! Next will be the tails, the so-called “Vanyushka”. They contain fusel oils. If we have selected the heads and tails correctly, the moonshine should be clean and not smelly!

The resulting moonshine with a strength of 70-80 degrees must be diluted and cleaned. I dilute moonshine to 45-50 degrees with boiled water or filtered water. After which I clean the moonshine, passing it through the same 3 times (according to the old Russian tradition). Afterwards I dilute the resulting pure moonshine to 40-42 degrees with water. Some people like strong moonshine at 50-60 degrees. But I prefer not to fall over after three glasses, but to sit at the table for a long time and pleasantly communicate with friends! After we have cleaned and diluted the moonshine, we let it rest for a couple of days.

The moonshine is odorless, soft and pleasant! Then whoever likes it, infuse it or drink the white one! I personally found my favorite range of drinks: 1. Belenkaya. 2.Berry tincture (cherry, currant, rowan). 3. Tincture on and prunes. 4.Whiskey obtained in !

P.S. I want to clarify right away! I’m not saying that moonshine should be distilled exactly the way I do and no other way! I'm sharing my experience. I will be glad if it helps someone.

It needs to be distilled twice - this question is asked by many moonshiners, both beginners and experienced ones. After all, we’ve distilled moonshine in one go before, and it even turned out quite good.

So why do you first need to get raw alcohol, and then bring it to the desired condition with a second distillation? Let's try to answer these questions step by step, based on both science and practical experiments.

This is a distillate obtained by first distillation (usually without separation into fractions), which is subsequently amenable to and.

Why do you need to distill raw alcohol again?

The moonshine obtained during the first distillation is extremely rich in other impurities, which not only spoil the taste and aroma, but also cause irreparable damage to health. Of course, if you drink this kind of liquid occasionally, you may not even end up on an IV. Unless you know what a hangover is.

Reference. It is the acetaldehyde contained in unrefined moonshine, along with other “free supplements” in the form of acetone, furfural, and other substances called fusel oils, that causes poisoning of the body.

It is accompanied by severe headaches, nausea, sometimes vomiting and terrible weakness throughout the body. This is what is called a hangover. Therefore, it is necessary to re-distill raw alcohol in order to rid it of harmful fusel.

How to carry out fractional distillation?

In many recipes there is an instruction to distill the first time, without dividing moonshine into fractions until the strength in the stream drops below 30°. How correct is this? Actually, this method is justified only by the desire to obtain more strong distillate as a result of two distillations.

If you are primarily interested in moonshine quality, and not its quantity (and the losses are not so significant as to grieve about them), then make the first distillation fractional. Moreover, during the first distillation it is more important to cut off the heads, since they contain a huge amount of harmful substances that arise in the mash due to the vital activity of yeast.

This is life-threatening, furfural, acetone, aldehydes. There are especially many of these substances in the “heads” of grain and fruit mashes. Yes, you yourself can determine their presence. Let the first drops fall onto your hand, then rub them over your skin. Smell it. What an impression! It is important to separate the heads from the distillate body and simply pour them down the drain or use them for technical purposes.

But this is the strength of methyl and other alcohols, which you should absolutely not consume! How to use it to infuse ingredients for rubbing. Poisons perfectly enter the body through the skin!

Therefore, get rid of impurities already in the first distillate. It is recommended to separate 50% of the heads during the first distillation and the same amount during the second.

In practice it looks like this:

1. Determine the expected number of goals. You can do this in several ways:

• according to the sugar added to the mash, which is easy to determine in sugar mash. For each kilogram of sugar added, you need to take 60-100 ml of the first drops of moonshine and dispose of it;
• according to wort sugar content, when we are talking about fruit, grain and other mashes, where the sugar content cannot be determined without a device. You can measure sugar content using a saccharometer-hydrometer or vinometer. This must be done before adding yeast to the wort. Suppose the device showed sugar content (density) of 20%. It's easy to calculate the amount of sugar. In 5 liters of mash, hypothetically - 1 kg. Calculate using the formula: liters (5) multiplied by sugar content (0.2), get the amount of sugar per liter. In our case, 1 kg. Thus, if you have 20 liters of mash with a primary density of 20%, that means 4 kg of sugar. You need to select 240 – 400 ml of heads. For two times – that’s 120-200 ml twice;
• if it was not possible to initially determine the sugar content, then you need either select “by eye”, or do the first distillation without dividing into fractions, and then calculate the amount of absolute alcohol, and select heads from this figure. It's easy to calculate. Measure the amount of raw alcohol and its total strength. Let's assume: 2 liters and 40°. Multiply the amount in ml by the strength and divide by 100. 2000x40:100 = 800. That is, you have 800 ml of absolute alcohol, and 80 ml of heads need to be selected during secondary distillation.

1. Place the device on the fire and monitor the temperature. When reaching 63-67°C, sharply reduce the heat and wait for the first drops of distillate to appear. Those same heads - the most harmful faction in moonshine. They are only selected drip. During the first distillation - half of the calculated amount that you have already determined for your mash.
2. Next, add fire, let the moonshine flow in a thin stream. Drive until the strength in the stream reaches 35°. This occurs on different devices at a temperature of 90-92°C. All that follows, do not select for the “body”, since these are tails containing a large amount of fusel. If you wish, put them in a separate container until the strength drops below 30°. To push further is a waste of time and resources.

Note. Tails are not as useless as heads.

If you add them to the first distillation of the next mash, it will increase the yield of the body.

The yield of the amount of raw alcohol from the mash

For sugar mash, the standard yield is considered to be 1.2 liters of raw alcohol from 1 kg of sugar. In practice, it is rarely more than 1 liter. Let's assume you had 10 liters of mash containing 2 kg of sugar. You received 2.3 liters of 40-degree raw alcohol.

Calculating using the above formula, we get 920 ml of 100% alcohol. Divide by 2 (kilograms). It turns out from 1 kg - 460 ml of absolute alcohol.

But keep in mind that when you re-distill, 45 ml will go to the heads and about 8-10 ml will remain in the tail fractions. As a result, you will get the final product after the second distillation - 405 AC or 810 ml of 50-degree moonshine.

Which moonshine still should I use?

Even during the first run it is better to use apparatus with steam steamer. Moreover, after selecting the heads, he should be rid of the gathered stinking bard.

If you have a stainless steel steamer, unscrew the tap located at the bottom and remove the liquid that has collected there. If it is “canned”, then unscrew the can and immediately replace it with a new one.

A direct-flow apparatus is also suitable. But when using it, be sure to separate the distillate into fractions during the first distillation.

Is your device equipped with a reinforcing column? Wonderful. The first stage will already be largely rid of the fusel.

There is no need for a second distillation in the distillation column. But if you are preparing fruit or grain moonshine, it is important to preserve its organoleptic properties. Therefore, turn off the column and carry out distillation, as in a direct-flow apparatus.

How to clean before the second distillation?

Before the second distillation, clean the raw alcohol from fusel oils. This will qualitatively affect the second distillation, after which you will receive clean and pleasant-to-drink moonshine with a minimum content of fusel oils. Here are some proven folk methods:

1. Charcoal or coconut charcoal. It is better to use a special one designed for cleaning alcohol-containing liquids. It is made from birch or coconut shells. Before use, grind it and add it to raw alcohol at the rate of 1 full spoon per three-liter jar. Shake, leave to settle for 2-3 hours, then filter.
2. Carbon Household Water Cartridge. Raw alcohol is passed through a filter jug. The alcohol purification cartridge must be separate. Store it in the refrigerator.
3. Pasteurized milk low fat content. Excellent precipitates fusel oils. True, filtering is quite difficult.
4. Soda and salt- also a good way. You need a spoonful of both for a three-liter jar. After cleaning, filter thoroughly.

How to properly dilute raw alcohol before secondary distillation?

It is not recommended to re-distill raw alcohol in the form in which it was obtained (total strength 50-60°).

Firstly, for fire safety reasons. Such a high-degree liquid is highly flammable. Secondly, it is impossible to distill it completely, as a result you will receive significantly less moonshine. Thirdly, it is much more difficult to select impurities and fusel oils from a high-percentage product, since the bonds at the molecular level are stronger.

Therefore, before distilling raw alcohol a second time, it must be diluted to 30, or even 20°.

Important. When diluting, pour moonshine into water, and not vice versa. If you simply add water, the liquid will become cloudy. And this dregs can remain in the finished product.

For the correct proportions, use a moonshiner's calculator.

Is a third distillation necessary?

In principle, with high-quality mash and proper distillation, two distillations are enough to obtain moonshine with good organoleptics. But there are times when an unpleasant smell and taste remains in the distillate even after this. In this case, you need to do a third distillation.

Moonshining is worth doing if you approach it scrupulously. By following the rules at all stages, from setting up the mash to double distillation, you will definitely become a master and create high-quality and tasty moonshine.

Do you consider double distillation necessary and do you carry it out? Share in the comments and rate the article.

Experienced mentors always share secrets on how to properly distill moonshine at home. It’s worth listening to experienced distillers to avoid common mistakes and get optimal strength with the highest quality product.

The essence of a popular adult drink

Recently, not only the poor segments of the population began to distill moonshine at home for the sake of economy, but also the middle class, wanting to join in the production of noble drinks, homemade tinctures, liqueurs or liqueurs. At the same time, the culture of distillation increases, the quality of the finished product and taste come first, and not exclusively the production of high degrees.

Moonshine brewing is mainstream today. Everything is attractive - stylish devices, rich recipes, variety of distillate-based drinks

Moonshine is called a handicraft alcoholic drink, in which the mass fraction of ethyl alcohol is more than 30%.

The principle of such home production is the distillation of alcohol-containing raw materials. The primary composition is obtained during the fermentation of saccharified or sugar-containing substances. The correct recipe and adherence to technology lead to the desired result.

Traditional forcing consists of several basic stages:

• mash production (takes several days);
• distillation process (concentration of raw ethyl alcohol);
• application of one of the cleaning methods (removal of foreign odors);
• flavoring (optional).

One of the most important stages of making moonshine at home is making wort. Within a few days, chemical substances are formed in its composition, one of which is alcohol (10-17% of the total volume). To do this, an aqueous sugar solution with yeast is collected. When the latter interact with sugar, a chemical reaction occurs, decomposing dissolved white crystals into simpler components:

• carbon dioxide (is released gradually during the infusion of the wort and exits through the water seal);
• ethyl alcohol (required to be isolated in the form of condensate using an installation);
• by-products (remain in solution and may partially end up in the finished product).

After all the reactions have taken place in a couple of weeks, you can distill the distillate from this raw material. To do this, you will need the appropriate equipment - a distillation apparatus. The composition is slowly heated until vaporization occurs, and then the vapors are condensed. A significant part of the water remains in the main container, and the condensed and cooled vapors drip into the prepared container.

Since it will not be possible to quickly remove moonshine from the mash using the machine, you need to be patient for several hours. A high-quality device is equipped with a thermometer and pressure gauge to regulate heating and monitor the current situation. At the end of the process, there is practically no alcohol left in the initial mixture. This residue is called stillage.

It is not always possible to completely get rid of foreign impurities at the preliminary stages. Therefore, harmful components are removed by additional cleaning operations.

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Preparing the mash

Since you need to distill moonshine at home from mash, we prepare it using the simplest and most popular method. Usually they start with small portions, for example, the calculation is made for 5 liters of a finished high-quality product. You will need the following set:

• dry yeast - 120 g, they can be replaced with a compressed analogue in the amount of 0.6 kg;
• regular sugar – 6 kg;
• drinking clean water – 18 l;
• citric acid powder – 25 g.

This composition is designed to produce a forty-degree drink. We drive based on the proportions in which we take 1 kg of sugar per 1.2 liters of raw alcohol, as well as 3 liters of water and 20 g of dry yeast or 0.1 kg of pressed yeast.

We speed up fermentation by dissolving the sweetness in part of the selected water. It is advisable to do this by making a thick syrup. It is prepared in 75-80°C heated water (3 liters of liquid for 6 kg of sweets). Cook until dissolved and thickened for 10-12 minutes. Mix with the other ingredients after cooling to 27-30°C.

Knead the wet yeast until a small fraction forms. After this, we send the pulp into sweetened water in a prepared container, which is selected to be filled 3/4 full.

You can use different types of yeast:

• wild;
• alcohol;
• confectionery shops, etc.

They are selected empirically. Dry ones must first be prepared by infusing them for about half an hour in a glass until a foam cap forms. You can lightly feed them with sugar.

Alcohol strains, as the name suggests, are optimally suited - they develop at a mash strength above 15°, the foam head is minimal, and the finished drink has a pleasant organoleptic feel.

Quiet or vigorous fermentation

To expel moonshine at home, we prepare mash in containers with water seals. Such devices minimize the penetration of oxygen into the product and remove excess carbon dioxide, a by-product. The optimal room temperature is 24-28°C. Wrapping the fermentation container will help maintain temperature balance.

The easiest way to maintain the desired temperature is with an aquarium heater. It is set to the desired interval and immersed in the wort.

It must be taken into account that the process lasts for 10-12 days (sometimes 7-8 days). During this interval, it is recommended to shake the container daily for a couple of minutes without removing the shutter.

You can understand that it’s time to distill moonshine by the following signs:

• There is a bitterness in the taste of the mash;
• gas stopped coming out of the valve;
• most of the solid particles precipitated;
• no hissing.

Experienced specialists also test readiness with a burning match. When it is brought to the surface of the solution, the flame does not go out.

We remove the finished composition from the sediment. Clarification of the workpiece and degassing help to give moonshine the best quality. The first operation requires white clay (bentonite). A slurry is prepared from it and mixed with the composition at the rate of 3 tablespoons per 20 liters. The wait lasts a day. To degas, slightly heat the mash for a short time to 40-45°C.

Fractional distillation process

At this stage, it is important not to overheat the prepared raw materials when collecting the ethyl alcohol concentrate. Since water in its composition belongs to the heavier fraction with a higher vaporization temperature, ethanol vapors are formed first. The first drops will appear from 66-68°C, and the main process will take place in the range of 78-80°C.

Exceeding the temperature above 80°C will lead to the penetration of condensing water vapor into the finished product, which will reduce the quality of the moonshine.

The whole procedure consists of dividing the exiting liquid into three conventional grades:

• head;
• body;
• tails.

The primary liquid is separated in a ratio of approximately 50 ml per 1 kg of sugar. It contains not ethyl, but poisonous methyl alcohol, which should absolutely not be consumed by humans, as it will lead not only to poisoning or blindness, but also to death. Selection is carried out in both the first and second phases.

Young distillers are interested in what degree to distill moonshine for the first time, because they still need to separate the “tails”. The final fraction is separated when degrees drop below 40. Such a mass will already contain large concentrations of fusel oils, which spoil the organoleptic characteristics. Selected tails can be sent for distillation with a second portion in order to extract as much pure alcohol from them as possible.

Second distillation

Two questions cause fierce debate between moonshiners - whether a steamer is needed and whether the distillate needs to be distilled a second time. The answer to both is yes. And a steamer is needed to additionally remove fusel oils and other impurities due to the temperature difference (it is located between the cube and the refrigerator). And it is necessary to distill a second time in order to obtain the most purified product.

Is it necessary to purify the distillate between distillations? We do not recommend it, since there is no practical benefit and it wastes time. The raw alcohol obtained after the first distillation is diluted to 20° and sent to the distillation cube. Separate the heads - 40 ml for each kg of sugar - and the heads when the strength drops below 40°. At the exit we get a distillate, which only needs to be purified and further used either in its pure form or for preparing tinctures.

With this article they read: – not everything tastes the same and has the same color

Cleaning phase

Charcoal is often used for cleaning. It absorbs (absorbs) negative fractions and harmful impurities. Place 3-4 layers of gauze at the bottom of the funnel and add tightly crushed pieces of coal. This is a primitive coal column through which the distillate is passed twice. You can use potassium permanganate cleaning. Several crystals are placed in a bottle and infused for a couple of days. Next, filter with cotton wool.

Cleaning using a carbon column is a prerequisite for a quality product

They clean with milk with equal success - milk protein literally attracts all fractions, after which it precipitates in large flakes. After the precipitate has compacted, the liquid is carefully removed from it and passed through the column.

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Hi all!

Lately I have often been asked the following questions: at what temperature should moonshine be distilled? Or, how to distill moonshine using a thermometer installed in a distillation cube? And the like.

Indeed, such questions arise in most novice distillers. Today I will try to answer these questions and tell you whether a thermometer is generally needed in a moonshine still and what it gives us.

First of all, I would like to draw your attention to the fact that this article is devoted to working on a classic moonshine still, consisting of a tank and a cooler. Or else steamer between the tank and the distiller. The thermometer is installed in the distillation cube.

For more complex equipment, different rules apply. For example, to work on a film column I have separate article.

What does a thermometer do in a moonshine still?

Now I will briefly list the advantages of this device, and in the next section I will explain how to implement them in practice.

1. The ability to accurately determine the start of distillation, therefore saving on water by turning on its supply only when necessary.
2. Determine the initial strength of the mash.
3. Determine the current strength of moonshine at the outlet of the refrigerator, therefore eliminating the need to use hydrometers during distillation.
4. Switch from body selection to tail selection in a timely manner.
5. Complete the selection of tailings and all distillation in a timely manner.
6. Calculate the remaining alcohol in the cube.

How to control the distillation process by temperature

As you know, ethyl alcohol boils at a temperature of 78.4 °C (at an atmospheric pressure of 760 mmHg). But mash or raw alcohol is a water-alcohol solution ( impurities neglected), and therefore the boiling point of this solution is different and depends on the ethanol content in it. Moreover, a certain amount of alcohol in the mash corresponds to a certain amount of alcohol in the vapor entering the cooler.

Below is a table of the dependence of the boiling temperature of mash (or raw mash) on the alcohol content in it.

The tablet is simple, but I will still explain how to use it.

• When distilling mash

1. Let's say you poured 10 liters of mash.
2. The mash boiled and the selection began at 92 degrees, therefore the strength of the liquid is approximately 12%. Just you need to focus not on the very first drops, but when a cheerful trickle begins and the temperature stabilizes. Yesterday my first drops appeared at 88-89 degrees, but the temperature very quickly reached 93 and then began to rise very slowly - by 0.1 degrees. This is the number you need to focus on.
3. We drive the moonshine to 98-99 °C, depending on your greed and patience. I usually drive it up to 98. I still don’t recommend going up to 100 degrees - the loss of product will be insignificant, but you’ll waste a lot of time and at the same time collect a lot of unnecessary impurities.

• When distilling raw alcohol

1. We filled in, say, 20% sorting.
2. Using the table, we determine that the boiling point of the mixture is 88-89 degrees. Therefore, there is no need to turn on the water before 80 °C and you can save it.
3. In most methods, and in mine too article about distillation, it is recommended to take up to 40% of the body in the stream (or while it is burning). This corresponds to a temperature of 95-96 °C. Those. With such heating, you can proceed to the selection of tailings. Looking ahead, I want to say that according to my latest data, it is better to move on to the tails at 93-94 °C. Yes, this way we send a large amount of alcohol to the tailings, but from these tailings it will then be possible to squeeze out a decent amount of good quality moonshine. I will tell you why it is necessary to complete the selection of the body at 93 °C in one of the following articles, when I organize the information received.
4. We select tails to 98-99 degrees.