A lot of people don't really want to depend on expensive store-bought alcohol, especially since buying it in a supermarket does not guarantee that you will end up with a drink of good quality to match its high price. Therefore, sometimes people resort to home methods of producing alcohol. It is after the distillation of mash into moonshine that you get a high-quality, home-made drink!
Technology is of great importance in this case. Choosing the right technology is the key to getting a good and not very expensive drink at home. Otherwise, you will find another confirmation of the widespread stories about the disgusting taste and severe hangover of homemade moonshine. Therefore, it is necessary to pay careful attention to all stages of home brewing, starting with the choice of apparatus, raw materials, and ending with the observance of all the rules of this process.
Getting mash
Alcohol is a by-product of the vital activity of yeast, i.e. they eat sugar, in the aquatic environment (minerals), while releasing alcohol and carbon dioxide. Therefore, in order to quickly obtain high-quality mash, it is necessary to monitor the condition (well-being) of the yeast.
- Optimum mash temperature 24°-40°.
- With a decrease in the lower temperature threshold, yeast (bread) fall asleep, and with an increase in the upper perish.
- When falling asleep the latter, the solution can be heated (put in a warm place), and if 40 ° is exceeded, yeast can be added to a cooler place.
- fermentation process(yeast propagation) can be accelerated by periodically stirring the mash, as is done in the production of beer.
They say that you can cook in an old-style washing machine mash for moonshine in a few hours. You can also speed up the fermentation process by adding catalysts: potatoes, peas, tomato paste, hop decoction.
The fermentation scheme looks like this:
SUGAR (C 6 H 12 O 6) + YEAST + WATER (H 2 O) → ETHYL ALCOHOL (2C 2 H 5 OH) + WATER (H 2 O) + CARBON DIOXIDE (2CO 2)
Fermentation rate depends on the concentration of sugar in the solution, the more it is, the better, but when the strength of the mash is reached, the higher 15°, yeast begins to die from alcohol and the fermentation process slows down. Therefore, the excessive sugar content in mash (if we use it later for distillation) leads to its loss and an increase in the cost of the final product. After finishing fermentation just try mash, it should be bitter and without a sweet taste.
If we do not distill the mash in the future, but drink it like mead, then I would advise using less yeast so that there is no yeasty taste, and more sugar, anyway, above 15 ° mead will not work.
How to domash for moonshine Right
Braga is the basis of moonshine. Therefore, the final result will depend on the quality of the feedstock.
If we make mash from sugar, then I recommend the following optimal ratio of products in solution: 1 kg of sugar: 100 g of yeast: 3 liters of water (10: 1: 30). When calculating, keep in mind that during the fermentation process, you will release carbon dioxide, which will form foam and it can flow over the edge of the vessel with the mash.
Braga from jam is also made, only instead of sugar we take 1 liter of jam, the rest is warm water. But it is better to make mead out of jam. For 3 lira of mead we take 1 liter of jam, the rest is warm water and 2 teaspoons of dry yeast.
During fermentation, the resulting ethyl alcohol is simultaneously oxidized (combined with oxygen) to form oxidation products: acetic acid, dangerous to health, acetaldehyde. It follows that oxygen is the enemy of the mash and other products obtained from it, and therefore it is necessary to limit the access of air to the container with the mash.
Air access can be limited by putting a rubber medical glove on the neck of the jar with a pierced pin in the area of \u200b\u200bthe fingers. Excess carbon dioxide will escape through the holes, and the glove will not fly off from high pressure. The glove is also an indicator of the fermentation process. If carbon dioxide is released from it, then during normal fermentation it will rise before our eyes. When the glove itself falls, this will mean that the fermentation is over and it's time to move on to distillation using a moonshine still. The glove can be freely bought at the pharmacy.
Another way to restrict air access to Brahe, this is the use water seal.
- Excess carbon dioxide from a container with mash (for example, a 19l bottle of drinking water) enters a jar of water through a tube.
- By the intensity of the exit of the bubbles, we determine the state of the fermentation process.
- This method is good for fermenting wine.
Braga can be obtained from any organic products containing sugar or starch. The main criterion is the availability of raw materials, its price. The essence of the process is the same as when preparing mash from sugars, only for the conversion of starch into sugar, an enzyme (malt) is needed, which is located in seeds, for example, in grain. When the grain begins to germinate, the enzyme in the grain is activated and penetrates the starch deposits, converting it into sugar that feeds the germ.
We need to get an enzyme (malt). To do this, we germinate, for example, wheat, before that we soak it for several days in water. Then we dry, separating the sprouts from the grains, which we grind into powder.
Braga recipes at home
There are many recipes for cooking mash
AND from grain
Grain, at the rate of 1 kg, crushed to flour, add 3 liters of water (1:3), yeast 50 g, 200 g sugar, malt 200 g
Stirred in a container and kept for 10-14 days in a warm place, until the release of carbon dioxide ceases.
Potato based
20 kg potatoes, 400 g yeast, 1 kg of rye or wheat flour and a handful of chopped wheat straw
- Peel potatoes and grate.
- Add it to 10 liters of water with a temperature of about 60°.
- Add flour and straw to the solution, mix.
- After 6 hours, drain the water into some container and fill in a new one (with a temperature of about 50 °).
- After another 12 hours, this water is also drained into a container.
- Now it remains to add yeast to the solution and leave for 2 weeks. Then overtake.
AND from jam
6 kg of any jam, 30 liters of water, 200 g of yeast.
If the jam is made from large fruits, then it is advisable to grind it in a meat grinder or any other crusher.
- Dissolve jam in water, add yeast and ferment.
- After 4-5 days the substrate is ready.
- The yield of the finished product during distillation is 6 liters.
- You can increase the yield by adding 3 kg of sugar to the jam.
- In this case, the output will be 9 liters.
Based on candy
5 kg of caramel sweets, 200 g of yeast, 20 liters of water.
Grind sweets, and then dissolve in hot water. Dissolve the yeast separately, and then mix everything. Leave to roam for 4-5 days Yield 5 l.
From honey
yeast 300 g, sugar syrup 2 l, honey 3 kg, water 25 l
- Dissolve honey and syrup in water.
- Add in advance diluted yeast.
- Roam 7-8 days.
AND from juice
10 liters of any sweet juice, 300 g of yeast
Dissolve yeast in warm juice. Insist two weeks. Output - 3 l.
Sugar Based
10 kg sugar, 200 g yeast, 10 l water
Dissolve everything in warm water. Roams 7-10 days
AND from apricots
10 kg apricots, 10 kg sugar, 100 g yeast, 3 l water
After removing the pits from the apricots, pass them through a meat grinder. Dissolve sugar in 3 liters of warm water (temperature 60-70 °). Then the solution is cooled to a temperature of 25 °. Mix apricot mass and sugar solution in a large container and add yeast. Put in a warm place. When the mixture ferment, overtake using a moonshine still. Output - 2.5 liters.
Based on grapes
10 kg grape pomace, 5 kg sugar, 100 g yeast, 30 l water
- Pour the grape cake with sugar, mix, put the yeast and pour water.
- Roam for a week.
- Distill twice to get a strong moonshine.
AND from cherries
20 kg cherries, 2 kg sugar, 200 g yeast
- Peel the cherries from the bones, mash the pulp, add sugar And yeast diluted in a small amount of warm water.
- Roams in a warm place for 4-5 days.
- Stir for the first two days. For example: every six hours.
- Grind cherry pits in a mortar.
- After the end of fermentation, mix them with the substrate and overtake.
- During distillation, you should watch carefully. Ready cherry moonshine is colorless.
- If the turbidity goes, it must be collected in a separate bowl, and then distilled again.
Yield about 8 liters. Dried cherries can also be used in place of fresh cherries. Just soak it in water first. One drawback - fermentation will last a day or two longer.
AND from peas
3 kg of peas, 3 cups of ground malt, 200 g of yeast. Grind the peas into flour and pour into the water, stirring constantly. When the pea flour dissolves, cook it over low heat until a thick homogeneous mass is obtained. Then cool, add malt, mix thoroughly and let stand for 2-3 hours. Then pour into a bowl, add yeast and leave in a warm place for 5 days. The output is usually 3 liters.
Pear based
10 kg of rotten pears, 400 g of sugar, 40-50 g of yeast
- Boil pears.
- As soon as the broth has cooled, add sugar, yeast and 1-1.5 liters of water.
- Insist one week in a warm place.
- Overtake 2 times.
from cranberries
2 kg cranberries, 8 l water, 800 g sugar, 1 pack of yeast
- Chop cranberries.
- Drain the juice into a container, and pour the squeeze with water and boil for 15 minutes.
- Then add sugar, stir and boil for another 15 minutes.
- Cool the sweetened broth to room temperature and pour cranberry juice into it.
- Mix everything, add yeast to the liquid, mix again and leave to roam.
- Then overtake.
rice based
3 kg of rice, 10 liters of water, 3 cups of ground malt, 200 g yeast
- Boil rice in water and cool to room temperature.
- Add malt to the mass, mix and incubate for 10-12 hours.
- Then mix again and add yeast, diluted in water.
- fermentation process will take 5-6 days. Then strain the finished substrate and overtake. Yield - about 4 liters.
From wheat
4 kg wheat, 1 kg sugar, 3 l water, 5 kg sugar, 18 l water, 5 kg sugar, 8 l warm water
- Grind wheat into flour, pour 0.5 kg of sugar into it, pour 4 liters of water and insist in a warm place for 5 days.
- Then pour in the remaining sugar and pour in the rest of the water.
- Hold on for another week.
- When the substrate acquires a bitter taste, strain and distill twice.
- Do not throw away the “production waste”, but cover it again with sugar, pour warm water and leave to ferment for 8-10 days.
- Strain, overtake the remains of the substrate 2 more times.
homwine.com
Home brewing is a multi-stage process that requires a thorough and reasonable approach. The distillation of mash into moonshine is perhaps the most responsible and painstaking stage, which requires constant attention and at least minimal theoretical knowledge.
The correct distillation determines the taste and quality of the drink, and non-compliance with the technology can lead to serious consequences for repairs in the kitchen and your health.
Preparatory phase: the little things matter
It is worth making sure that all the subtleties are observed even before lighting the stove. Otherwise, all errors will be detected empirically, which is not the best way when working with high temperatures and flammable liquids.
The readiness of the mash
Before distilling the mash into moonshine, you should make sure that it is ready for distillation. Experienced moonshiners can easily determine this by appearance and taste, but for reliable results, use proven methods:
- The density of the mash measured with a hydrometer should not exceed 1.002. If the readings are higher, add a little water and yeast to the container with the mash and send it to ferment in a warm place.
- If you don't have a hydrometer, taste the mash. The sweetness of the liquid indicates that not all sugar has been converted into alcohol yet and fermentation must be continued.
The question of whether it is possible to distill unfermented mash is often heard from beginners in home brewing. Of course you can, but why? It did not contain processed sugar, which would be wasted in vain, and due to the fact that the maximum strength was not reached, the output of moonshine will also be modest.
How to choose a moonshine still
Due to the rising cost and falling quality of store-bought liquor, home-brewing is gaining popularity.The first thing that is required for this is a moonshine still. For various reasons, not everyone can make a distiller; most beginner distillers buy devices.
Separately, we will consider methods for checking sellers before buying.
Functional purpose
The first and most important criterion. On sale you can find the following types of moonshine stills:
It consists of two interconnected parts: a distillation cube and a refrigerator (coil). For most ordinary people, it is this design that is associated with moonshine, because due to the ease of manufacture it has become widespread, especially in rural areas.
Principle of operation: first, the mash in a cube is heated to the boiling point of alcohol, then the steam is cooled (condensed) in a coil. It turns out a distillate - moonshine with a maximum strength of 75-80 degrees at the outlet (in the stream). But even theoretically, distillation cannot produce pure alcohol; there will always be other impurities in the drink. On the one hand, this is good for preserving the aroma and taste, on the other hand, along with the “necessary” impurities, harmful substances also enter the moonshine: methyl alcohol, acetone, acetaldehyde, fusel oils, etc.
Advantages of the distiller: low cost, ease of assembly, distillation and maintenance. The classic moonshine still preserves the aroma and taste of the raw materials better than other designs: grains, fruits, berries. Suitable for the preparation of analogues of such drinks as whiskey, cognac, calvados, rum.
Disadvantages: to obtain normal quality, moonshine must be distilled 2-3 times with the division of the output into fractions - the so-called "heads", "body" and "tails". Grain and sugar distillates are preferably further refined between distillations, for example with charcoal. All this requires time and energy (for heating and cooling).
An ordinary distiller, in which another module is installed between the distillation cube and the coil - a dry steamer (aka a sump). This is an empty container of a certain volume, connected from above by tubes to a coil and a cube.
The principle of operation of the steamer is based on the fact that the boiling point of ethyl alcohol is higher than that of many dangerous substances. Theoretically, getting into the steamer, harmful impurities condense there, but do not boil again, since the thermal energy is spent on the evaporation of ethyl alcohol. The role of the sukhoparnik in the apparatus is exaggerated.
beer column
This is a moonshine still, in which the alcohol vapor cooling module is made in the form of a vertical pipe with a reflux condenser installed on top, which separates the liquid into fractions during distillation. It can be used to prepare any drinks: both ordinary sugar moonshine, and for "noble" distillates (cognac, whiskey, chacha), while retaining the aroma.
Brazhnaya column - a new word in moonshine
Advantages: versatility of use, good purification from harmful impurities while preserving the aroma of raw materials, average price, relative ease of operation.
Disadvantages: it is impossible to get all the alcohol contained in the mash without degrading the quality, the losses are 45-70% of the total volume, that is, from 2 liters of absolute alcohol in the mash, an average of 1 liter of high-quality distillate will come out. The design turns out to be overall (in height), it is not always possible to install it in an apartment.
Distillation column
This is a vertical cylindrical vessel equipped inside with heat and mass transfer devices (trays or nozzles) for separating a liquid into fractions that have a close boiling point. If necessary, it can be used as a conventional distiller or beer column.
Rectification separates harmful impurities much better than distillation, theoretically you can get pure alcohol (without foreign smell and taste) up to 96% of the fortress, but the result on home distillation columns is usually more modest. Rectification - suitable for those who need pure alcohol
Advantages of distillation column:
- The only way to qualitatively separate impurities, getting almost pure alcohol from any mash
- Does not require double or triple distillation
- In the course of work there is no specific smell.
Disadvantages: during rectification, the aroma and taste of the feedstock are lost, the column is more difficult to maintain and operate than a conventional apparatus. Due to the large height dimensions, there may be problems with a suitable installation location. The cost of distillation equipment (in addition to the column itself, at least temperature sensors are also needed) is usually higher than that of classical distillers (except for alambicas).
Cube volume, power, dimensions
These parameters depend on how often you plan to drive moonshine. General rule: other things being equal, the more productive the moonshine is, the more expensive, heavier and larger it is.
First of all, you need to decide on the volume of the cube. During distillation, any apparatus is allowed to fill up to 80% of the volume. For example, if the cube is 15 liters, then for safety reasons no more than 12 liters of mash are distilled at a time. This is not as little as it might seem, because dividing the mash into two distillations is much more practical than purchasing one large apparatus, especially if you drive moonshine no more than 1-2 times a week.
The capacity of the cooler should correspond to the volume of the cube - be equivalent or higher with a margin in case you plan to connect a larger cube in the future. You need to find out the performance of the device from the manufacturer, being interested not only in the number of liters per hour, but also in the maximum possible volume of the connected cube, degrees of heating and recommended cooling intensity.
When buying a beer or distillation column, you should remember that their height usually exceeds 1 meter. Taking into account the fact that the device has to be installed on a stove, there may not be enough free height to the ceiling or to the hood.
Material
Craftsmen made moonshine from aluminum, but this is not the most suitable material, because it affects the taste and releases harmful substances into the drink. Modern manufacturers use two inert (not reacting with alcohol) metals - stainless steel and copper.
The advantage of stainless steel is its low cost, long service life and reliability of the device, which requires almost no maintenance (only rinsing and cleaning).
The main thing is that the stainless steel complies with GOST for the food industry. This document must be shown by the seller or manufacturer. The thickness is not less than 2 mm, otherwise, with strong heating, the mash may burn.
The only material (other than glass) that does not affect the organoleptic properties of the distillate in any way is copper. In addition, due to its high thermal conductivity, copper quickly heats up and cools down, which reduces the time spent on distillation. The disadvantage is that copper moonshine stills are more expensive and are used to produce elite alcohol: whiskey, cognac, tequila, calvados.
Any turbidity of moonshine and third-party tastes in copper devices appear only due to poor maintenance of the device and have nothing to do with the material itself. According to GOST, copper is allowed to be used in the production of alcohol.
Design features
Depending on the situation, both simplify and complicate the process of moonshine brewing. For example, if all the modules of the device are collapsible, they are easier to clean. The presence of drain taps on the cube and on the steamer also simplifies maintenance. The neck of the distillation cube should be wide enough so that you can easily put your hand inside, otherwise it will be problematic to remove the scale.
If the device does not fit into the height dimensions, you can buy a cube with built-in heating elements and not put it on the stove, saving space. But during distillation, the heating element must be immersed in the mash, otherwise it will burn out. As a moonshine still for summer cottages, where there are problems with water supply, devices that do not require running water are better suited, such are on sale.
Each modern model must necessarily be equipped with at least one thermometer, which can be used to navigate when separating distillate into fractions.
The presence of automation, on the one hand, simplifies the process, on the other hand, complicates maintenance, because even if one controller fails, often the entire device ceases to function.
How to buy moonshine still
Choosing a suitable model is only half the battle, it is much more important to find a normal seller and check the product documentation. This is very important when buying a moonshine still over the Internet, where there are many businessmen who want to profit from inexperienced moonshiners.
Unfortunately, cases of fraud and the sale of unsuitable devices of dubious design have become commonplace. Reviews on the forums and the advice of the "specialists" living there are paid for in 90% of cases, you should not be guided by them.
Verification of documents
If possible, purchase a moonshine in your locality in a stationary store so that in case of problems you can consult or return the goods. But often a distiller or distillation column is chosen on the Internet. In this case, I advise you to pay attention to the following aspects:
- Check seller registration. The methodology varies by country. For example, in Russia, you can check the OGRN (Main State Registration Number) and OGRNIP (Main State Registration Number) on the website of the Federal Tax Service (FTS). If there is no data or they do not match those on the seller's website, you have a scammer in front of you.
- It is desirable that the seller has a real physical address where it can be found. A direct landline phone number (not 8800), complete data on the site and the availability of a support service that responds quickly at the stated time are an indirect confirmation of honesty.
- The description of the moonshine still must be complete: all parts and assemblies are listed, the materials from which they are made are named, all technical characteristics are indicated in numbers or ranges under specific operating conditions. At the first request, the seller must name the manufacturer of the equipment, its physical address and contact details.
- Familiarize yourself with the instructions and certificates for the goods. The document itself should contain not only complete information about the configuration and assembly, but also descriptions of various modes of operation, including safety precautions and rules for caring for equipment. The more detailed everything is, the better. A separate chapter is the terms of warranty service. The provided quality certificates also need to be checked; in Russia, for this, it is enough to enter the number on the website of the Unified Register of Certificates of Conformity. Only if all the documents are in order, you can make a purchase.
alcofan.com
Basic requirements before distillation
- We use only high quality raw materials. Water should not have side tastes and odors. It is best to take settled running water and in no case should you take distilled or boiled water. Fermentation requires oxygen. It is better to make sugar inverted (cook syrup). This improves the fermentation process and prevents the activation of harmful microorganisms. This may affect the smell. We take high-quality pressed or dry yeast.
- We observe the correct proportions (for 1 kg of sugar + 100 g of pressed yeast or 20 g of dry + 4 liters of water). Perhaps you have your own proven recipes.
- We try to adhere to sanitary standards. Vessels for the distillation of mash and dishes for finished products must be sterile and dry. Otherwise, this can also lead to an undesirable taste and smell.
- Before starting the distillation, we correctly install the equipment, check the tightness so as not to disturb the distillation process.
varimspirt.ru
Safety
The times of homemade devices from cans and pots are a thing of the past, and if you plan to make homemade alcohol regularly, buying a normal device will pay off with interest.
Good device - high-quality moonshine
When choosing a moonshine, pay attention to the thickness of the metal - it should be at least 1.5 mm on the walls, and 2-3 mm at the bottom. A wide filler neck will facilitate washing the distillation cube, and a collapsible steamer will allow you to flavor the drink during the second distillation. It is also advisable to choose an apparatus with a thermometer that will allow you to control the distillation process.
Note!
Safety precautions at work have been developed by more than a dozen burnt hands and exploding devices, so study this section carefully:
- Braga must be filtered through gauze before distillation. Particles of wort or top dressing can get into the steam pipes, which threatens to explode from overpressure.
- Set the receiving jar away from the gas burner, and insure against spillage by substituting another container under it. Alcohol is a flammable liquid and is unforgiving.
- Check the tightness of the device. To do this, put the hose on the outlet, blow into it and hold for a few seconds. After you release the hose, the air will hiss out of the sealed space. Alcohol vapors escaping from leaky joints will not only reduce output, but may also ignite.
- Keep gloves handy as the metal parts get very hot during handling. Hand protection is useful when changing the steamer.
- Do not open the still until it has cooled down to avoid steam burns.
These rules are well known to experienced moonshiners, but they were worth writing, even if they help just one beginner.
Temperature conditions for the distillation of mash
The principle of distillation is based on the fact that the composition of the mash includes substances with different boiling points. Due to the successive change in the heating of the distillation cube, these substances alternately pass into the gaseous state. This allows you to divide the moonshine into fractions that differ in the content of impurities:
- Evaporation of aldehydes, ethers, methanol and other harmful impurities starts at 65⁰С. This temperature during the distillation of mash into moonshine is maintained until the separation of the first fraction - the heads. The volume of this fraction is calculated as 30-60 ml per kilogram of sugar used for mash.
- After that, the heating is increased to a level when the distillation temperature of the mash into moonshine is reached in the distillation cube. Ethyl alcohol evaporates at 78⁰, and the result is the second, purest fraction of moonshine - the body. At this stage, the temperature in the cube slowly rises, but should not reach 85⁰С.
- The separation of the third fraction is the last mark that the temperature of the mash must reach during distillation. Fusel oils begin to evaporate at a temperature of 85⁰С, at which point the tails are cut off.
When the mash distillation temperature reaches 98.5⁰С, distillation can be stopped, since the condensed liquid contains no more than 1% ethanol. Although only the most patient reach this stage of distillation.
Instruments for measuring the parameters of wort and solutions
With the help of liquid thermometers with a scale of 150 ºС, you can measure the temperature. And to measure the relative weight of the wort, a hydrometer with limits of 1.000-1.080 is required, for alcohol solutions - a set of hydrometers with limits of 0.820-0.880; 0.880-0.940; 0.940-1.000. The acidity of the mash and wort is determined by taste. Strong acidity is not desirable, so the taste of mash and wort should be slightly acidic.
fermash.com.ua
Distillation of mash into moonshine step by step
Regarding the need for a double distillation, moonshiners are of the same opinion. This allows you to get an unusually soft, clean product, devoid of impurities that are responsible for the organoleptic qualities of the drink and morning well-being. The most meticulous manage to distill moonshine three, and even four times. But most agree on the sufficiency of double distillation.
How to properly expel moonshine from mash: first distillation
The technology for conducting the first distillation does not have such an unambiguous point of view. On this issue, moonshiners are divided into two camps, and each of them has its own arguments. We will not figure out whose method is more correct, since even many years of disputes did not lead to the birth of truth.
Fast distillation of mash
The essence of the technique is that the yeast and impurities remaining in the mash are not subjected to prolonged heat treatment, which increases the amount of impurities. Distillation is carried out at maximum power, without maintaining a separate temperature regime and the selection of fractions:
- Put the alembic on the fire and bring water to the serpentine.
- Heat as quickly as possible until the mash boils.
- Continue distillation at maximum speed up to 3-5⁰C in the jet.
Remember that you need to measure the strength in a small amount of distillate, at a temperature of 20⁰С. If the temperature is higher, then special tables with correction factors are used. However, the moonshine in the stream should not heat up above 30⁰ with a normally working cooler, so there is practically no need to wait until it cools down.
Supporters of this technique believe that there is no need to separate the heads and tails during the first distillation, since filtration through coal and dropwise selection of fractions during the second distillation give a sufficiently high-quality product.
Charcoal filters should not be used in the preparation of fruit and grain moonshine, since a powerful absorbent reduces the severity of the aroma of the feedstock. In this case, cutting off heads and tails is carried out both during the first and during the second distillation.
- Heat the cube to 65⁰C and turn the heat down as soon as the first drops appear.
- During the first distillation, the volume of heads is 30 ml for each kg of sugar, but experienced moonshiners can easily distinguish them by the pungent smell of acetone.
- Change the container for collecting moonshine and increase the heat so that you get something between frequent drops and a thin stream.
- Continue sampling the body until you reach 30⁰ ABV in the jet. Some moonshiners practice cutting off tails already at 45⁰, but this is superfluous with double or triple distillation.
- Change the container again and increase the heat to maximum. Collect tailings up to 5% ethanol content.
The heads obtained during the first distillation are the same pervach that the people's fame awarded with a stunning reputation. Of course, it knocks you off your feet and intoxication sets in quickly, but the concentration of toxic impurities in it goes off scale, and your well-being will not fail to remind those who dare to try this hellish drink.
The resulting second fraction (body) is raw alcohol. Of course, you can drink it, but the quality will be average. Since you have already taken up the preparation of homemade alcohol, then bring it to the end and prepare a drink that will outdo any famous brand of vodka.
Second distillation
Raw alcohol has a natural light turbidity typical of rustic moonshine, and a moderate amount of impurities if the heads and tails have already been selected.
Filtration
Before driving the moonshine out of the mash with the apparatus, it is recommended to dilute the raw alcohol to 25-30⁰ strength, and filter it from fusel oils in one of the following ways:
- Add 20 g of refined vegetable oil per liter of liquid, close the lid and shake well. After 12 hours, drain the liquid from under the oil film with a flexible tube. Pass through a gauze or cotton filter.
- Put a cotton filter in the watering can, and pour birch, stone or coconut activated charcoal on top. In the absence of suitable raw materials, feel free to use ordinary pharmaceutical activated carbon. Filter the alcohol through a watering can.
You can filter moonshine on sugar or starch-containing raw materials, but fruit distillate, together with fusel oils, will lose some of its flavor and aroma, so it is better to use a triple distillation of mash for it. If there is time and inspiration, these two cleaning methods are used in succession.
Second distillation
Actually, the technology practically does not differ from the fractional first distillation, with the exception of some subtleties:
- The slower the cutting off of the heads, the better the product will be. The optimal rate of fluid intake is 1-3 drops per minute.
- If the first time you did not select the heads, then now select 50-60 ml for each kilogram of sugar used. When re-selecting, it will be enough to cut off 30 ml of heads.
- Change the container and heat the cube to 78⁰С, distill the second fraction at medium speed.
- When the strength in the jet drops to 45⁰C, change the tank again and continue distilling the tails at maximum power.
If the distillation of mash into moonshine is carried out correctly, you will get a drink of 50-60⁰ strength. This degree of alcohol does not suit everyone, and you can bring it to the desired fortress by diluting it with water. Distilled, bottled, or jug-filtered water will do.
Cleaning the finished moonshine
The question is rather ambiguous, and moonshiners have not come to a common denominator in solving it. Undoubtedly, the most effective way of cleaning is the correct distillation with a thorough, and preferably with a margin, separation of tails and heads.
Purification is required only for a low-quality drink in order to remove at least some of the impurities from it. For this purpose, the following are used:
- potassium permanganate;
- milk;
- egg white;
- Rye bread;
- freezing in a metal container.
But all these methods cannot be called effective, so it’s better to gather your strength and distill low-quality moonshine again, diligently dividing it into three fractions.
Heads and Tails: Usefulness from Waste
Drinking the first and last fraction is not worth it, but this does not mean that it cannot be used. The alcohol content in them is quite significant, and the economic person will find where to use it:
- The heads are used as technical alcohol. They can serve as a solvent, stain remover, anti-freeze glass washer fluid, etc.
- Tail fractions are perfect for the preparation of medicinal infusions, only for external use.
- Very often, tails are recommended to be added to the next portion of mash, but users of specialized forums say that with repeated re-distillation, the quality of moonshine drops.
Now you know exactly how to properly distill the mash from start to finish. The description of the process may seem voluminous, but after doing it two or three times, you will remember all the subtleties by heart, and after a while you will develop your tricks for obtaining high-quality home-made moonshine!
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You can determine the strength of moonshine using an alcohol meter, periodically selecting the product into a small container. And in order not to bother with selection during the distillation process, there is a very simple way to approximately determine the strength of moonshine without a device.
- We take a strip of paper (you can tear it off the newspaper) 10 cm long and 1-2 cm wide.
- Bend in half lengthwise so that it does not bend.
- We wet one end under the coil and try to set it on fire.
- Moonshine with a strength of more than 40 degrees will burn even if you remove the match.
- When the fortress is less than 40 degrees, it will also burn, but with a bang and immediately go out if you remove the match.
At this stage, the selection of good moonshine is stopped.
I would like to warn against the temptation to "squeeze out" as much as possible from one stage. Never do this. Cut off the tails in a timely manner. It is better to sacrifice quantity, but win in quality. Otherwise, you may end up with moonshine exactly the same as in ALL of our movies. Cloudy and no doubt smelly.
When the temperature of the distillation of mash with a dry steamer is maintained, this gives crystal clear moonshine without odor and harmful impurities. This is one of the most important stages of home brewing, without knowing the basics of which you cannot count on a good result. Without proper distillation, even from the best home brew there will be bad moonshine.
1
The process of home brewing is the extraction of environmentally friendly, chemically correct ethyl alcohol, which cannot be compared with synthetic vodka. The technology for obtaining high-grade, palatable moonshine is quite simple, but it must also be taken seriously and responsibly.
The source for the birth of pure moonshine is a properly prepared mash. This term refers to the result of the fermentation of sugar and yeast. Yeast is needed in order to obtain the highest quality ethyl alcohol. It happens in this way: these living organisms eat sugar dissolved in water and secrete nothing but alcohol. Braga is made not only from beetroot beetroot, but also from fruits, berries, potatoes, grains and other plant products that contain sugar or starch. Half of the success of the moonshine brewing process depends on the fact that the mash is somewhat correctly prepared. Although even the highest quality raw materials cannot make moonshine cleaner and tastier if the distillation is done incorrectly.
Properly cooked mash
The technology for distilling mash into high-quality moonshine would be impossible without the difference in the boiling points of each of the components. Therefore, you need to know, take into account and skillfully use knowledge about such an important thing as the temperature of the distillation of mash with a dry steamer.
To distill mash and get moonshine, you need to know the boiling point of ethyl alcohol, and it is 78.4 degrees.
It is important to know!
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2
Ethyl alcohol, water and other components are heated together, and different distillation temperatures will reveal the necessary elements from the total mass. Thus, ethyl alcohol will boil first, and it is easy to separate it from water, which boils only at 100 degrees on a thermometer. But not all elements are as easy to separate as it can be done with alcohol and water. That is why experienced craftsmen in matters of home brewing always have a thermometer in front of them, and in some cases it is on the distillation apparatus itself. Even if such a necessary tool is not available, then you can use the knowledge of proportions and volumes, separating all components according to characteristic features.
The temperature of the distillation of mash with a dry steamer
Why do you need a dryer? The steamer has its own protection system, which reduces the number of "bad" elements in the finished product. If there is a steamer, then the chances of getting clean, high-quality moonshine are much greater. This optional, but desirable element of the moonshine apparatus is located between the distillation club and the refrigerator. Experienced craftsmen do not need it so much, but for the first experience it is better to use this part of the apparatus.
Algorithm for distilling mash into moonshine:
- The first distillation of mash is the process of separating volatile fractions. These components must be disposed of without attempting waste-free production in the form of rubbing ointments, and even more so tinctures. The composition of the first distillation of mash includes methyl, dangerous to human life, in a killer cocktail with other harmful substances. The device is turned on to the strongest fire and the source material is heated until the first condensate appears - drops from the refrigerator compartment. After that, you need to quickly reduce the intensity of the fire, reducing the temperature. If this is not done, then all the mash will boil in the apparatus, but when there is a steamer, the contents will not pour out in different directions, but it will foam up a lot. If the contents of the methyl group get into the refrigerator, then all moonshine will be spoiled. After all production waste has been removed, you need to change the steamer and you can start the second distillation. Note: depending on how many degrees the finished product will have, the moonshine will go through so many degrees of purification.
- The second distillation of mash is directly the extraction of the main product, the purpose of all this action is moonshine. For this, distillation needs a special temperature, namely 95 degrees, no more. If the temperature on the thermometer rises, it means that unwanted products can get into the moonshine, which you need to get rid of. To do this, just pause the process, change the dishes and continue. If it is not possible to measure the temperature with a special device, then you can use a piece of paper that is soaked in moonshine and see if it burns with a blue flame. If not, then you need to stop collecting the main product. The second stage ends here, and you can proceed to the third stage.
- The second stage is the most responsible, while on the third one you don’t need to especially monitor the temperature. Moonshine is brought to 100 degrees and the resins and other negative by-products of production are collected again.
Another way to get moonshine is freezing. This method is less common due to its complexity and labor intensity, moreover, this option is not as effective as testing the mash with temperature increases. The freezing method is based on the fact that during a decrease in temperature, water freezes much earlier than ethyl alcohol, and they can be separated.
The temperature of the distillation of mash with a dry steamer is the most effective method of obtaining a high-quality home-brewing product that does not require special knowledge and skills. A high-grade drink without harmful impurities is easy to obtain by going through 3 stages of production.
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Control and maintenance of the required temperature makes it possible to obtain a visually clean product with a minimum content of harmful substances and impurities. Usagemodern equipmentand high-quality mash is not a guarantee of obtaining good moonshine, it is necessary to comply with the technological process of distillation. Knowing the difference in the boiling points of the individual components of the mash, you can easily separate the noble distillate from the technical composition that is not suitable for consumption. During main batch sampling, the boiling point should be in the range of 78-83 degrees Celsius. However, the distillation process starts at lower temperatures and ends at higher ones, so what do we get in this case?
The distillation of mash can be divided into three stages:
- selection of volatile substances;
- obtaining pure distillate;
- selection of distillate with impurities.
- the resulting distillate has a strength of less than 40 degrees;
- organized temperature regime does not contribute to the release of moonshine;
- the clear distillate changed to a cloudy composition.
Temperature regime for the first drops
The heating intensity of the mash is not of great importance and can be maximum until the threshold of 60-63 degrees is reached. The approach of the thermometer needle to this value is the main indication of a decrease in the level of fire, the need to control the temperature regime. Starting from 65 degrees, the first boiling of the product occurs, which is characterized by evaporation of light fractions. The purpose of this stage is to select the maximum amount of harmful substances (acetic-methyl alcohol, acetic aldehyde, formic-ethyl ether and many others) to clean the mash composition.
However, in common people it is considered that the first drops or the so-called "pervach" is the most noble product. This opinion arose due to the high degree of moonshine and the effect of rapid intoxication. In fact, a high content of harmful substances negatively affects a person’s condition the next day and health in general. It has long been proven that "pervach" is not suitable for consumption, but only suitable for technical needs.
If you do not wait for the first distillate to come out and continue intensive heating of the mash, then the “pervak” will ruin the next batch. All moonshine will acquire a cloudy consistency and an unpleasant odor, which can only be eliminated during secondary distillation. In the scientific literature on distillation, this process is called head-out. In order to get a quality drink, you need to "cut off" the head from the main batch.
Obtaining pure distillate
Maintaining the temperature within the range of 65-70 degrees, the "pervach" exhausts itself after some time, and ceases to stand out. After that, it is necessary to replace the steamer (if any), prepare containers for the main collection and increase the heating temperature. The next temperature regime at which distillate begins to stand out is 78 degrees Celsius.
If you used a good moonshine to make moonshine, and the first stage was successful, then we should expect a transparent composition without a strong odor. Receiving the main product is accompanied by temperature control from 78 to 83 degrees. Heating should occur very slowly, allowing the main amount of moonshine to leave the apparatus.
By what signs can you determine the end of the second stage:
Secondary distillate recovery
The end of the second stage of distillation does not indicate the absence of alcohol in the remaining mash. An increase in the next temperature regime (85 degrees) is accompanied by a boil of fusel oils, which means that moonshine will no longer be of such high quality. To collect the last batch, or as the “tail” of the distillation is also called, a separate container is used. A cloudy consistency in its pure form, as well as "pervach", is not suitable for consumption and is most often added to the next batch of mash. This action allows you to increase the amount of good moonshine received, as well as its strength.
First race. Obtaining raw alcohol
The sequence of actions during the first distillation of sugar mash into raw alcohol
1. Pour the sugar mash into the still. It is necessary to fill in no more than 75% of the volume of the cube.
If you have a distillation cube of 20 liters, then it is recommended to fill in no more than 15 liters.The volume of Braga for pouring into the distillation cube = 0.75 x 20 liters = 15 liters of mash
2. Connect hoses to cold water and start heating. Heat up gradually reducing power. At the beginning, the maximum heating, then gradually reduce it so that the heating is minimal by the first drops of distillate.
3. Fractional distillation, I use from the first distillation. Because of this, the final output of homemade moonshine is reduced, but a cleaner product is obtained at the output.
4. Fractional driving:
4.1. Head selection.
At minimum power, I select 1% of the mash poured into the distillation cube.
If 15 liters of sugar mash are poured into the cube, then
Head selection = 15 liters x 1-2% = 150-300 ml.
It is categorically not recommended to use the heads either inside or for external use. Only for technical needs or pour into the sewer. I dilute and pour into the car washer reservoir.
4.2. Selection of the body of raw alcohol.
After selecting the heads, I add power so that the moonshine comes out in a thin stream. I make a selection to a raw alcohol strength of 35%, after which I turn off the stove
4.3. Tail selection.
I often read on the forums that the tails should be collected separately from the body, and then added to the next mash. I don’t select tails, because I do it only for myself, I don’t chase quantity. For me, the purity of moonshine is more important than quantity.
5. The first stage is completed!
To get high-quality moonshine, and to protect your health as much as possible, you need to know at what temperature to drive moonshine. With a proper understanding of all the chemical processes that take place during moonshine brewing, you will produce a high-level moonshine that will meet your expectations.
Pay attention to the description of the temperature stages of the process of making moonshine. To separate the necessary parts of the drink, you need to maintain the correct boiling point of all components. This and many other interesting and useful facts are presented in this article.
It is necessary to take into account many aspects, which we discuss in detail in this article. We advise you to make notes and notes so as not to forget anything and not get confused in the numbers. This helps to remember the instructions, and makes it possible to refer to the records at any time already directly in the process.
Theoretical basis
The possibility of the existence of the moonshine process is determined by the fact that water, alcohol and fusel oils have different boiling points. Water boils at 100 degrees, alcohol at 78.3 degrees, and the evaporation of fusel oils begins at 85 degrees. Since these three components are present in the original product, its boiling point in the moonshine still ranges from 78 to 95 degrees. The more alcohol in the initial product, the more the initial boiling point approaches 78 degrees.
To get high-quality moonshine, using a moonshine still, during the distillation process, it is necessary to maintain a temperature of 78 to 93 degrees. It is in this range that the mash should be distilled.
Temperature conditions for the distillation of mash in a moonshine still
First stage
We place the mash in the moonshine still and start heating. After the mash warms up to 68-70 degrees, light harmful fractions begin to evaporate from it: methyl alcohol, acetic aldehyde, etc. The beginning of the process is signaled by the smell of alcohol and the appearance of the first drops of moonshine.
This begins to stand out "pervach", which is popularly considered the best. But this is not so, this is the most harmful part of the resulting moonshine - the “head”. It should not be drunk, but must be separated from the main part of the resulting alcohol, and used only for technical purposes.
Up to 70 degrees, the mash is heated at maximum heat. But when approaching a temperature of 80 degrees, the heating intensity is reduced to prevent the mash from entering the refrigerator. This can significantly impair the taste of moonshine.
Obtaining the "body" of moonshine.
After the "head" is cut off, you should install a container for collecting alcohol and raise the temperature in the moonshine still to 85 - 90 degrees.
If the alembic is not equipped with a thermometer, the distillation process is stopped when:
- Paper impregnated with moonshine burns with a characteristic blue color.
- Brag has a temperature of 83 degrees and the amount of alcohol produced is reduced to zero.
- The strength of the resulting drink will drop below 30 degrees.
- End of process.
After receiving the main “body”, a small amount of alcohol remains in the mash, but harmful substances also enter the product along with it. Alcohol obtained at temperatures above 95 degrees is called "tails". It is collected separately and used to increase the strength of a new batch of mash.
There is another way to separate the mash into fractions. It is based on the fact that water freezes at higher temperatures than alcohol. This is a very long method that does not allow you to get clean and free from harmful substances moonshine.
Therefore, if you like high-quality strong drinks prepared with your own hands, you should use a well-made moonshine still. 
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Temperature stages of mash distillation
1. Selection of volatile fractions (point 1). When the temperature of the mash reaches 65-68°C, light harmful fractions begin to evaporate (methyl alcohol, acetaldehyde, formic ethyl ether, acetic methyl ether, and others). An alcohol smell and the first drops of condensed liquid appear.
In the people, the resulting moonshine is called "pervak" or "pervach" and is considered the best. In fact, this is a poisonous mixture, which is dangerous to drink. Due to the high concentration of harmful impurities, pervach quickly intoxicates, but the consequences of use are sad. In classical distillation, this first fraction is called "heads", which are "cut off" - collected in a separate container, and then used only for technical needs.
Until the temperature reaches 63°C, the mash is heated at maximum heat, then the heating rate is sharply reduced to smoothly reach 65-68°C. If you skip this moment, then hot mash can get into the refrigerator and other parts of the moonshine still. As a result, the drink will acquire a fusel color, and the quality will noticeably deteriorate. The situation is corrected by the second distillation of moonshine after dilution to 20 degrees.
The reason for cloudy moonshine is the wrong distillation of mash 
2. Getting the main product (point 2).
When the output of the “heads” stops, you need to replace the steamer (if any), substitute a container for collecting moonshine and gradually increasing the power of the heater, bring the mash to the distillation start temperature of 78 ° C. After some time, which depends on the design of the moonshine still, the output of the main product will begin.
Gradually, the temperature of the mash will increase, and the output intensity will decrease. The collection of moonshine is stopped when the mixture is heated to 85 ° C. From this moment, fusel oils begin to evaporate, making moonshine cloudy and deteriorating quality.
If there is no thermometer, then the selection of the main product is stopped if:
- a piece of paper soaked in moonshine ceases to burn with a blue flame;
- at 83°C the output drops to zero;
- the fortress of moonshine is less than 40 degrees.
3. Selection of the last fraction (point 3).
Braga retains a certain concentration of ethyl alcohol, but it will no longer be possible to obtain alcohol in a more or less pure form. Therefore, at a temperature of 85°C and above, the distillate is collected in a separate container. This is the third cloudy fraction, called "tails", which can be added to a new portion of mash to increase the fortress.
Another method of obtaining moonshine is freezing. At low temperatures, water freezes faster than alcohol. The process is time-consuming and inefficient compared to traditional distillation, but for the sake of interest, I advise you to familiarize yourself with it. More on video.
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Distillation process and required temperature
In order to get crystal clear moonshine without harmful impurities and unpleasant odors, it is not enough to purchase a high-quality moonshine still. Things like the right order of operations and maintaining the optimum temperature are very important here. These are the most important stages of home brewing. You can experiment, but without observing the distillation technology, even the best initial wort (mash) will turn out to be bad moonshine.
So, consider the procedure that is necessary for the high-quality distillation of alcohol.
- First of all, to start the extraction of moonshine, you need to prepare the mash. There are countless recipes for making mash. It all depends on the taste that you want to get at the end. And the recipe itself depends on what you decide to distill moonshine from.
- The main thing to remember is that if you decide to use natural remedies that can ferment on their own - candied jam, honey, apples - then yeast is not needed.
- If you decide to go the traditional way with the use of sugar and yeast, then you must carefully observe the necessary proportions and recipes.
The choice of water is extremely important - it is not recommended to use tap liquid: neither the hydro-alkaline balance, nor its hardness, nor the presence of minerals and chemicals in it, which can adversely affect the fermentation process, is known. In no case do not boil the water - you will remove all the oxygen from it, which is so necessary for fermentation.
Tip: buy any clean, preferably spring or artesian water, as well as water from wells.
Fortunately, there are now a huge number of suppliers and you can always choose a water option for any budget in the nearest store.
The easiest mash recipe
We will need:
- 1 kg of sugar;
- 5 liters of water (temperature not more than 40 ° C),
- pressed yeast 100 g or dry - 20 g
You can increase the amount of the desired product, the main thing is to keep the proportions.
Cooking process
First you need to dissolve the sugar in the water: if you do not do this, then it will settle to the bottom, not dissolve and will not stimulate the fermentation process.
- In another container, mix water, yeast and 2 tbsp. l. sugar, put in a warm place for 2 hours, stirring the sourdough from time to time.
- When the yeast comes to life, you should mix all the ingredients in a container in which the entire fermentation process will take place.
- It is advisable to take a glass jar, since glass is the most neutral material in terms of properties.
After combining all the ingredients, put an ordinary medical glove on the jar, after piercing the tips of her fingers with a needle. 
Moonshine distillation temperature
You need to choose a suitable warm and dark place. The distillation temperature of moonshine should be in the range between 20-35 °C.
It is important to constantly monitor the fermentation process - when overheated, there is a possibility of loss of useful substances.
After 3-10 days, the mash will be ready for further distillation into moonshine. It is very simple to determine the readiness of the mash - by the glove: if it is still inflated, then the fermentation process is underway, if it is blown away, the mash is ready.
After receiving the finished mash, we proceed to its distillation.
The distillation process is based on the difference in the boiling points of alcohol, water and fusel oils. The boiling point of water is 100°C, but alcohol boils at 78.3°C. Accordingly, the boiling point of a mixture of alcohol and water will be the average of this range, it all depends on the ratio of the components. To distill high-quality moonshine, the heating process must be carried out in stages, and it is important to follow this.
The first step is heating the mash to the boiling point of light impurities, namely 65-68 ° C. Temperature control must be done using a thermometer, but if this device is not available, you can determine it yourself: a slight smell of alcohol will appear, condensation can be detected on the walls of the refrigerator, and the first drops of moonshine will appear from the exit point. At this stage, the heating process is not limited by anything, since what we have received at this moment is the so-called pervach - the most poisonous and unsuitable product for consumption.
But do not rush to throw it away, as pervach is a great alternative to acetone, and it can be used, for example, as a kitchen degreaser.
The transition from the first stage to the second is the most important, since after the pervac is drained, an intensive release of light impurities begins. From this point on, it is necessary to heat the mixture as smoothly as possible until the second critical moment of 78 ° C, which corresponds to the boiling point of alcohol. Skillful balancing of the heating rate in a relatively small temperature range between 78-83 °C is required throughout the distillation time. Otherwise, either the ejection of the mash will occur, or the connecting tubes will become clogged with cake.
Inverse relationship
It is important to understand that as the temperature rises, the amount of alcohol will steadily decrease due to the low boiling point, respectively, there will be more water, and the whole mixture will begin to boil faster. Then we will come close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, an intensive release of fusel oils begins - extremely undesirable substances in moonshine that worsen its quality in terms of taste and safety for the body.
- You can find out that the moonshine is ready with the help of a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue the distillation. If it stops flashing, then you can end the process.
- If you did everything right - from choosing the initial raw materials to observing the temperature regime during distillation, then the moonshine is ready.
- And what to do with ready-made moonshine is up to you. You can use it in its pure form - this drink is popularly called "little white". You can insist it in barrels, in which case you will have the opportunity to distill your own cognac, rum and even whiskey.
And you can start the rectification process, in which you can get pure alcohol. True, this requires more complex and expensive equipment.
Distilling moonshine is an exciting and creative activity. But at the same time, it is important to take a responsible approach to its use. Remember that excessive addiction to alcohol leads to sad consequences. 
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First distillation
Completely prepared mash is poured into a distillation cube. The purpose of the first distillation is to separate alcohol from other substances. The process takes place over low heat. The entire output of the drink is divided into fractions, which we will refer to by common names: "head", "body" and "tail". The first 50 grams of drink for every kilogram of sugar spent are collected in a separate container and liquidated or used for technical needs. In no case should they be used, as they are dangerous to health.
Next, select the "body" - actually raw alcohol - which is necessary to obtain high-quality moonshine from sugar. When the strength of the distillate drops below 40 degrees, the selection should be stopped. To determine the strength, you can use an alcohol meter, or you can use the folk method - as long as the alcohol in the spoon burns, the selection can be continued.
At the end of the first distillation, collect the "tails" in a separate container, also containing a fair amount of fusel oils. However, this distillate, unlike the “head”, is not dangerous, and zealous moonshiners, who have the production of the drink on stream, pour it into the next mash - this makes it stronger.
cleaning
This stage precedes the second distillation, and its purpose is to rid the drink of harmful impurities. To do this, there is a purification of moonshine with the help of coal, potassium permanganate and some other methods that we have already written about. Choose the method that seems most effective to you and proceed, while do not forget to dilute the drink with water to a strength of 15-20 degrees. 
Second distillation
After cleaning, pour the raw alcohol into the distillation cube and start distillation over low heat. As with the previous distillation, take the first 50 grams for each kilogram of sugar separately and do not use it for internal consumption - by golly, health is more expensive. Next, take the distillate until its strength drops below 40 degrees. Actually, this is the finished drink, which only needs to be diluted.
The second distillation aims not only to strengthen, but also to additionally remove harmful and smelly impurities.
When to stop distilling mash
There are several ways to determine when the distillation process stops:
- 1) The simplest is to drive the mash until the taste of alcohol is felt in order to take all the alcohol from the distillation cube. Thus, we taste and make a decision.
- 2) We moisten a paper napkin with dripping distillate and try to set it on fire: if it ignites quickly, the selection should be continued, if it does not burn, the alcohol has already come out and the process can be stopped.
- 3) If you have a thermometer in a distillation cube, then we determine the temperature of 96 ° C, so we limit the content of fusel impurities in moonshine. This moment corresponds to the exit of moonshine from the cooler with a strength of 40%.
We know that the control of moonshine distillation by temperature in the distillation cube is based on the fact that each alcohol content in moonshine corresponds to a certain boiling point.
Data taken from the table below. 
Controlling the distillation process with a thermometer
| Bottom temperature liquid (°C) |
Alcohol content cubed (°C) |
Alcohol content in selection (°С) |
| 88 | 21,9 | 68,9 |
| 89 | 19,1 | 66,7 |
| 90 | 16,5 | 64,1 |
| 91 | 14,3 | 61,3 |
| 92 | 12,2 | 57,9 |
| 93 | 10,2 | 53,6 |
| 94 | 8,5 | 49,0 |
| 95 | 6,9 | 43,6 |
| 96 | 5,3 | 36,8 |
| 97 | 3,9 | 29,5 |
| 98 | 2,5 | 20,7 |
| 99 | 1,2 | 10,8 |
| 100 | 0,0 | 0,0 |
Dilution and settling
At this stage, which completes the process, dilute the moonshine to the desired strength. Now everything is ready for sure, but, having gathered your will into a fist, be patient a little more, and pour the moonshine into bottles, let it stand for 3-4 days in a cool dark place. From this, the drink will become softer and more balanced, and with friends and relatives you will be able to appreciate its taste.
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Schematic representation of the temperature stages of distillation
Let's go through the temperature steps of distillation. First, let's draw a graph schematically:
As you can see, Celsius degrees are not indicated on this diagram - this all comes from the fact that, in fact, everything is not so simple. To read in the “manuals for moonshiners” that at 63-65 ° light fractions begin to boil, they must be removed, from 78 ° to 85 ° the body goes - it needs to be collected, and more than 85 ° - tails - you can’t drink them - funny. The fact is that these are the pure boiling points of substances.
For example, if ethyl alcohol boils at 78.4° and water at 100°, then their mixture, depending on the proportions, will boil at “mixed” temperatures of 78.4° + 100°!!! In solutions, water and alcohol boil and evaporate together! The following scheme would be more fair for practical application:
Temperature stages of distillation
Now directly to the steps:
At the first stage, we need to separate the heads - this is the so-called "pervach" - volatile fractions, which are not something to drink - and even not recommended for grinding. It contains acetaldehyde, formic ethyl ether, acetic methyl ether, methyl alcohol.
And also other muck not recommended for use. On the highest possible heat, heat the mash until the first drops appear from the refrigerator. Then the heating rate must be sharply reduced in order to smoothly reach the boiling point of light fractions. Otherwise, the mash will boil sharply (and in this case it will also begin to foam) and will begin to splash out. And in the absence of a steamer, it will fall into the refrigerator, spoiling the quality of moonshine.
At this time there is a collection of heads. If there is no thermometer, simply reduce the heat after the first drops of the product appear from the refrigerator. We wait until about 5% of the expected output of moonshine is selected. (This figure varies in different sources from 3% to 10% - but it already depends on what you are distilling moonshine for, and how many more distillations are planned). 5% of the volume of expected moonshine is approximately 1% of the total volume of mash.
heads
That is, if we poured 5 liters of mash into the distillation cube, and we expect to get ~ 1 liter of moonshine - the first 50 grams of distillation are the very “heads”. They can either be poured or used exclusively for technical purposes.
- Upon reaching 78 ° (or upon reaching a volume of 5%), without stopping heating, we perform the following actions - we change the steamer, if any, and change the dishes for collecting moonshine. Then the second stage begins.
- The second temperature stage is directly obtaining the main product - moonshine. The so-called "body" or "heart" of distillation. We carry out distillation at a temperature of 95-96 ° C - it is undesirable to raise it higher at this stage - “tails” will go - fractions containing fusel oils.
- Accordingly, as soon as the distillation temperature is not maintained in the specified range, or the distillation output has practically stopped, we change the dishes again and begin to collect the “tails”. In the absence of a thermometer, you can check the end of the distillation of the "body" as follows - a piece of paper soaked in distillate does not flare up with a blue flame.
At the third stage, we select the tails by raising the temperature to 100°. In this fraction, in addition to the high content of fusel oils, ethyl alcohol is also present, therefore, in order not to waste good, tails can be added to the next portion of the mash to increase its strength.
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