The ultimate goal of the distillation process is to produce strong homemade alcohol. Unfortunately, with a simple distillation of moonshine at home, we get a product that, in addition to ethyl alcohol and water, contains a large amount of harmful substances, impurities and fusel oils. Among the distillers, it is customary to call them fractions: "heads" and "tails". The high-quality drinking part of the moonshine is called “body”. Thus, the correct calculation and selection of heads and tails is the key to obtaining a high-quality distillate.

The existing selection methods are based on differences in the boiling point of ethyl alcohol and harmful impurities. This gives us a real opportunity to separate the moonshine grains from the chaff. Distillation with the separation of the output moonshine into fractions is called fractional distillation.

Please note that the information below assumes the use of standard moonshine stills. That is, those that consist of a still and a refrigerator. It is also relevant for models equipped with a steam generator. If the moonshine you are using has additional structural elements and features, then look for information in the accompanying technical documentation to them or contact the manufacturers for clarifications.

Characteristics of fractions

In each case, the specific amount of fusel oils contained in moonshine and harmful substances obtained during distillation depends on a huge number of variable factors. We are talking about the ingredients used for the mash, the duration of fermentation, design features of the equipment and the method of distillation. In this regard, in practice, we can build on only approximate figures and values.

Head

Many moonshiners know this faction as Pervach or Pervak. It is she who is selected first during distillation. The composition of the heads is mainly formed by acetone, methyl alcohol and acetaldehyde.

All substances included in the composition of the first drink have a lower boiling point than ethyl alcohol. That is why we can select them first. The heads are characterized by high strength and a characteristic unpleasant odor.

There is a popular belief that Pervach is the best part of moonshine. Such thoughts are most likely associated with the rapid intoxication that this liquid causes. In fact, eating heads carries a serious health hazard. Severe poisoning is one of the mildest possible consequences.

In the case of heads, our task is formulated very simply: we must collect them in a separate container and separate them from the main part of the moonshine. There are different ways to use the first on the internet, but I recommend you just pour it out.

Body

This faction is the main one. It is the body that forms the drinking part of home brew. Its composition is based on ethyl alcohol and water, to which even with the most careful fractional distillation a certain amount of impurities and fusel oils will be mixed. If everything is done correctly, then you should not worry about it. Indeed, it is these substances that form the taste and aroma (organoleptic properties) of moonshine.

These impurities will just make the difference between the technological processes of distillation and rectification. The latter is used in the production of vodka.

Tails

This fraction is usually called fusel oils or fusel oils. Its composition is extremely heterogeneous. Similar substances are similar in that their boiling point is higher than ethyl alcohol. The tails are further distinguished by the characteristic moonshine aroma, taste and turbidity.

To prevent large quantities of fusel oils from getting into the moonshine, we just need to complete the selection of the distillate body at the right time.

In the case of tails, there is no single opinion on whether to collect them or not. One thing is clear, if you still take them away, then you should not pour them out. The tails can be used to prepare the next batch of mash. To be more precise, they must be combined just before distillation.

Head selection

There are several basic techniques that practicing distillers use at home. For beginners, I recommend using the one that makes it clear even before the start of the distillation, their exact number or how many heads need to be selected.

1. Determined by the level of sugar content.

I think this method is the simplest and at the same time accurate. The disadvantage is that for its implementation we need additional equipment - a hydrometer-sugar meter. Many people know him as a wine meter. Naturally, the sugar content in the mash should be measured before adding the yeast. The easiest way to explain this method is with a specific example.

Suppose we have 10 liters of mash with a sugar content of 15%. We make simple calculations. 10 * 0.15 \u003d 1.5. That is, our 10 liters of mash contains 1.5 kg of sugar. In the example, such simple numbers are specially taken. In practice, things can be a little more complicated for you.

We remember that from each kilogram of sugar we need to select 70-100 ml of heads. That is, in our example, their volume is 105-150 ml. I prefer to always act on the top bar. This does not affect the final volume of the moonshine too much, but it makes it much cleaner.

Some experienced moonshiners suggest dividing this figure in half. Take the first 75 ml of tailings at the first distillation, and the same amount at the second.

2. For ethyl alcohol.

This technique involves carrying out the first distillation without dividing the yield into fractions. After its completion, using an alcoholometer, we measure the strength of moonshine or raw alcohol. Let's also look at the situation with an example.

Suppose we have driven out 5 liters of raw alcohol with an ethyl alcohol content of 45%. We do the following calculations. 5 * 0.45 \u003d 2.25. Thus, we have 2.25 liters of pure ethyl alcohol in the resulting distillate.

We make the second distillation fractional. We need to select 10-15% of the total volume of alcohol as heads. In our case, it will be 2.25 * 0.15 \u003d 0.3375 liters or 330 milliliters.

3. We focus on the smell.

This method is the lot of extremely experienced moonshiners who are able to distinguish heads by their characteristic odor.

In practice, for this, a clean hand is placed under the outlet stream and 2-3 drops are caught in the palm of the hand. The liquid is rubbed and sniffed. After the head odor is gone, body collection begins.

There is also a temperature method. However, in practice, it does not give unambiguous and accurate results, so I recommend that you use one of the methods described above.

Tail collection

In the case of this faction, it is extremely important not to miss the moment of transition. In other words, we must react accurately and instantly when tails start coming out instead of the body.

These changes are monitored by measuring the strength of the moonshine in a stream. As soon as it drops below 40-41 degrees, we have to react. To insure yourself against getting a large amount of fusel oils into the main container with selected moonshine, you need to replace it with a small jar near the end of the distillation process, in which you can take measurements.

Of course, it's best to have an alcohol meter on hand. However, if you don't have one, you can use the proven old-fashioned method. The collection of moonshine must be continued until the moment it burns. As you can see, in such a situation we only need a teaspoon and a lighter.

Let us know in the comments about your experience with head and tails selection.

It is quite simple to imagine the process of distilling moonshine in an ordinary distiller - when the mash is heated, its components turn into steam, then pass through the coil, cool and turn into condensate. The latter flows freely into a substituted container, into which the distillation product is collected. But it should be borne in mind that mash contains not only ethyl alcohol, but also impurities such as acetone, formic acid, aldehyde and wood alcohol. Some of these substances simply spoil the moonshine, while other impurities, for example, methyl alcohol, can literally kill a person. Therefore, when making homemade alcohol, each moonshiner proceeds to separate ethyl alcohol from other impurities, which are conventionally called "heads" and "tails". How to separate “heads” and “tails” in moonshine and what is needed for this?

Separation of moonshine into fractions

In fact, this task requires a responsible approach, since its safety for health depends on the quality of purification of moonshine.

What are factions?

Moonshine is a product that consists of components that evaporate at different temperatures. The so-called “heads” have the lowest temperature - impurities represented by methyl alcohol, acetone, acetaldehyde, etc. boil at a temperature of 75 degrees, it is possible to separate it first, but the main thing is that they do not get into the product. “Heads” are also called Pervach, and there was a time when Pervach was considered a high-quality alcohol with a strong taste. However, the use of "heads" actually leads to severe poisoning, which is accompanied not only by severe nausea, vomiting and dizziness, but also damage to the nervous system, which can lead to death. Many distillers dump the "heads" because they have an unbearably pungent smell.

The separation of the "body", that is, ethyl alcohol, occurs when the heating temperature of the mash rises to 80-85 degrees. "Body" is 80% of the mash, and this fraction of the moonshine is usable. Correct separation of "heads" from raw materials allows to obtain at a temperature of 80-85 degrees not a pure "body", but a "body" containing fusel oils.

Fusel oils are impurities, the presence of which in small quantities in moonshine gives the drink a special taste and smell. If there are too many fusel oils, drinking such alcohol is not only unhealthy, but also unpleasant. But there is also a different opinion regarding fusel oils. It turns out that when a person drinks alcohol, such impurities activate the production of liver enzymes, and even before ethyl alcohol begins to act on this organ.

As for fusel oils, or "tails", in moonshine they should be cut off at temperatures exceeding 85 degrees. Since fusel oils have the highest boiling point, they must be cut off at temperatures above 85 degrees.

Selection of "heads" and "tails": how to cut off?

Before starting the procedure for selecting "heads", it does not hurt to study at what temperatures the components of the moonshine boil. So, acetaldehyde, which is a component of toxic impurities, will begin to boil at a temperature of 20.8 degrees Celsius. For formic ethyl alcohol the boiling point is 54 degrees, for acetic methyl ether - 57.1 degrees, for wood alcohol - 64 degrees, etc. At a temperature of 78.3, ethyl evaporates, aka "body". When the temperature rises above 85 degrees, fusel oils begin to turn into steam.

It is possible to select "heads" and "tails" only from raw alcohol diluted to 40 degrees.

How to choose the right “heads” and “tails”?

1. The fire when heating the mash must be maintained at the same intensity level as soon as the raw material heats up to 60 degrees Celsius. After that, the fire should be weakened and the mash should be brought to 75 degrees. At this temperature, the output will be represented by "heads". How many to select? For example, if raw alcohol is 1 liter, then the number of "heads" will be only 20 milliliters in it. Nevertheless, it is necessary to get rid of this faction, otherwise moonshine will be a real poison.
2. Selection of the "body": it is necessary to remove the body from the raw alcohol over high heat, but the temperature should not approach 90 degrees. If you break this rule, then ethyl alcohol will boil away along with fusel oils. When distilling the "body", you should control the speed of moonshine. For example, if the strength drops to 40 degrees, the ethyl distillation should be stopped.
3. Removing the moonshine from the “tails” will make the taste of the moonshine softer and the smell less intense. If there is no excess of fusel oils in the drink, then after drinking it, the person will not feel the symptoms of a severe hangover. Also, an excess of fuselage in the distillate imparts unwanted turbidity to the drink, which impairs its appearance. What to do with the cut off "tails"? It's simple: such a fraction can be used to increase the strength of a new portion of mash. How many "tails" to take in moonshine? Typically, the content of this fraction in the raw alcohol is no more than 3-5%.

The output, cleaned of undesirable impurities, requires additional cleaning with activated carbon or potassium permanganate. This will allow for additional purification of the product and improve its characteristics, which was not achieved during the first distillation.

The selection of the heads, bodies and tails of moonshine is the basis of distillation. Without separation into these fractions, the mash will remain a mash - a “cocktail” of alcohols, ethers, other substances and water, with the addition of solid particles in the form of yeast and raw materials residues. How to select fractions and at what temperatures? Let's figure it out.

Moonshine stills are different. If you are lucky (we recommend choosing an apparatus with a distillation column of the brand), then be sure to read the instructions and the technical nuances of the distillation (they will be mandatory). Techniques for working with classic distillers and with columns (mash, rectification) will be different. It is not enough to know, you still need to correctly understand its work. However, the physics of the distillation process will be roughly the same for all distillers, so the sampling temperatures for heads, bodies, and tails will be approximately the same. Depending on the type of apparatus, only the procedure for achieving and maintaining the required temperatures will differ.

If you are planning (or have already done so), then the selection methods will also depend on the type of distiller design, but a little “lapping” is still required in practice. The manufacturer will not issue instructions to it.

The volumes of sampling of heads and tails of moonshine are variable values. If you select them to a minimum, the quality will suffer, if to the maximum - the amount of the final drink. Distillers find their parameters empirically.

However, there is a certain “golden mean”, which has been tested by many generations of connoisseurs of home alcohol. Below we will talk about its meanings.

It all starts with the "head"

The heads are a low-boiling fraction of ethers, aldehydes, ketones (acetone) and methyl alcohol. All these substances boil at temperatures lower than ethyl alcohol, and are, in their mass, extremely toxic.

They are selected as follows:

1. Braga is kept at maximum heat until the first drops appear at the outlet of the cooler. Further, the heating is reduced to a minimum and, slowly increasing the heating, the device is brought into operation.
2. The heads are removed slowly, drop by drop (at a rate of 1-2 drops per second).
3. The volume of “heads” to be separated can be determined according to different criteria:

• by initial sugar content... It is accepted that 60 to 100 ml of heads are taken from one kilogram of sugar. At the same time, if the first distillation is fractional, then this value is divided in half (into two distillations): in the first, 30-50 ml is taken, and in the second distillation the same way. How to find out the sugar content in the mash? Before adding the yeast to the wort, the sugar content of the mash is measured. This is done using a wine meter (sugar meter). If the mash is sugar, then it is even easier with it, because the amount of sugar (%) in this case can be calculated without special measurements. Let's give an example. Let's say we have 10 liters of mash with a sugar percentage of 25%. 10 * 0.25 \u003d 2.5 (kg) - 2.5 kg of sugar is in the mash. Here we assume conventionally that 1 liter of home brew has a weight of 1 kg, but the error of this convention is very insignificant.
• by absolute alcohol content... The heads are taken at the rate of 8-15% of the volume of "absolute alcohol". What does it mean? After the first non-fractional distillation, the strength of the obtained raw alcohol and its volume are measured. Let the obtained 5 liters of raw material with a total strength of 65 degrees. 5 * 0.65 \u003d 3.25 (l). That is, this solution of ethyl alcohol (raw) contains 3.25 liters of pure alcohol (conditionally 100% strength).
• by smell... If the sense of smell has never let you down, then you can focus on the scent. The heads have a pungent, unpleasant odor, and the body fraction (ethanol) is mild, alcoholic. If you rub a drop of distillate between your fingers and smell it, you can determine with more or less good accuracy whether it is a head or a body has already gone.
• by temperature parameters... The numbers may differ depending on the device, therefore it is important to carefully study the instructions. The official manufacturer always applies it to his products, which sometimes cannot be said about third parties. Therefore, when choosing a distiller, first of all, visit the websites of official manufacturers, it will be easier and more pleasant. However, the temperature ranges for head separation can be specified. The heads begin to evaporate at temperatures between 65 and 68 ° C. Body (ethyl alcohol) - at 78 ° C. When the vapor temperature reaches 63 ° C, it is necessary to reduce the heating to a minimum and gradually bring the temperature regime to 65-68 ° C. When the selection of heads is complete (it stops dripping at the outlet), the temperature is also gradually brought to the start of the selection of the tea fraction (78 ° C). The body itself is “driven out” to a temperature of about 85 ° C. All numbers will ultimately depend on the design of the apparatus, and the location of the thermometer on it.

In the video, we will consider the selection of heads by liquid on the LUXSTAHL 6 apparatus

What about the tails?

And the tailings begin when the strength of the distillate in the stream decreases to 45-35 degrees. That is why, by the end of body collection, the best solution would be to collect the distillate not in the main container, but in small jars or test tubes. The ideal option is a device for continuous monitoring of the "parrot" fortress. If the distillation is the first, and the raw is collected, then the selection of the body can be stopped when the fortress drops to 30 degrees in the stream. With repeated distillation, the body is stopped to be taken, usually at 45-40 degrees.

What if there is no alcohol meter? If alcohol burns in a spoon, it is still a body. If it does not burn, then the selection of the body is stopped.

Thus, the tails are selected according to the residual strength from 45-40 degrees in the jet to 20-15 degrees in the jet. The tails can be used to strengthen new batches of mash. However, in most cases, “tailings collection” does not justify the energy and time expenditures, so they can simply not be taken away.

To separate alcohol in classic moonshine stills, different physical properties of water, alcohols and oils are used. The difference in boiling points makes it possible to "evaporate" first light methyl alcohols, then to obtain ethyl alcohol and separate it from fusel oils and water.

In the mash, all the components are "linked" to each other. In an ordinary moonshine still, they cannot be completely separated, so we can only talk about the distillation stages, when the vapors contain the greatest amount of ethyl alcohol. Also, we cannot accurately navigate by the boiling points of alcohols and water, since in the initial liquids, alcohol is often in a bound state with various minerals and other alcohols.

Head

Methanol (methanol) is the first to boil at a temperature of 64.7 ° C. Methanol is poisonous and toxic, but ethyl alcohol neutralizes its effect on the body. The liquid obtained by distillation at temperatures from 65 ° to 80 ° C is popularly called “pervach” or “heads”. Pervach differs from the main product in its characteristic pungent odor. Such a product is unsuitable for consumption.

Telo

At a temperature of 75-78 ° C, after the release of methanol and other light impurities, ethyl alcohol prevails in the vapors. The boiling point of ethyl alcohol is 78.4 ° C. The liquid obtained by distillation at temperatures between 80 and 95 ° C is called the "body" by moonshiners. With increasing temperature in the distillation still, the concentration of ethyl alcohol decreases. The resulting moonshine can be drunk, refined or distilled a second time.

Tails

At temperatures above 95 ° C, heavy impurities and fusel oils begin to evaporate. The strength of the condensate drops dramatically and it stops burning. At this stage, you should stop distillation, and pour out the rest of the mash or leave until the next distillation. To determine when the "tails" have gone, use a hydrometer (alcohol meter) or try to set fire to a cotton swab dipped in distillate. Remember to observe fire safety.

To control the alcohol content in the distillation still using a thermometer, we recommend using the table:

Table

Bottom liquid temperature, ℃	Alcohol content in a cube,% vol.	Alcohol content in the selection,% vol.
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	2,7
99	1,2	10,8
100	0,0	0,0

This is not just data that distillers, for one reason or another, take into account. The temperature indicator helps to create a high quality alcoholic drink at home.

From the course of chemistry and physics it is known that alcohol boils at a temperature of 78 degrees, its boiling continues until the indicator reaches 83 degrees. Water boils at a temperature of 100 degrees.

Moonshine distillation temperature

Braga is a mixture of water and alcohol (and not only), it contains a sufficient amount of impurities that boil when a particular temperature is reached. So, in order to get a high quality product, it is worth having a certain idea of \u200b\u200bhow the degrees affect the distillation process.

A little about the temperature regime

The answer to the question, at what temperature does moonshine begin to drip, is of interest to many fans of making distillate at home. The thing is that it is difficult to answer it unequivocally. The indicator is in the range from 78 to 85 degrees.

Some moonshiners claim that moonshine boils when the temperature reaches 82-83 degrees.

At the same time, fusel oils and harmful impurities boil at a completely different temperature. In order not to get confused in the mode during distillation, it is worth equipping the distiller with a thermometer. The sensor will help you track indicators and produce high quality moonshine.

So here's the power of degrees:

• compliance with the regime helps to produce, that is, to divide the distillate into fractions (cut off the heads and tails, thereby improving the quality of the product several times);
• to avoid getting into the main fraction (the so-called body) of tails and heads, and with them harmful impurities.

Guided by time, trying to understand the degrees, distillers pursue one single goal - to improve the quality of moonshine. Influence its taste and aroma. But it is worth remembering that the indicators depend not only on the amount of ethyl alcohol in the wash, but also on the moonshine still.

It should be borne in mind that a distiller with a steam boiler has its own characteristics, in addition, in devices of various designs, the temperature regime has different fluctuations. Everything is quite subtle here, since it is worth considering not only the main design features of the apparatus, but even the metal from which the distiller was made.

Difficulties can arise if the unit was made in a handicraft way. The design does not provide for a thermometer, and there is nowhere to mount it.

Some craftsmen equip a distillation cube with a sensor, tracking temperature fluctuations with it. But such data can hardly be called accurate. However, this is better than nothing.

Having figured out why you need to monitor the indicators, it is worth moving on to the features of fractional distillation.

In moonshine, there are no unimportant stages or those where you can "cheat". Each stage requires adherence to certain technologies and rules, but this is especially true for distilling mash into moonshine. It is not easy to get high-quality alcohol at home, but we will try to explain in detail what follows and how to properly distill the mash into moonshine.

Checking the mash before distillation

For the initial data, let's take sugar mash - it has no equal in popularity among moonshiners. The principle of working with fermented food is the same, regardless of whether you cook it with sugar, grain or fruit.

You can check the readiness of the mash in different ways, but it is advisable to practice several at once, so as for sure not to be mistaken.

1. Settled glove

Using a medical glove instead of a lid with a water seal is a favorite technique of distillers. With its help, you can easily determine the moment when fermentation stops. During active fermentation of fungi, a large amount of carbon dioxide is released, which keeps the glove in a "standing" position. Once fermentation has stopped, the glove is deflated completely.

To remove carbon dioxide, small holes must be made in one or two fingers of the glove.

1. Distinct layer separation

Even sugar mash separates into sediment and lighter layers. The upper layers of the wort ready for distillation are quite light, which indicates its complete readiness for distillation.

1. Burning match

The easiest way to understand whether the mass emits carbon dioxide or not is to light a match over the mash and if it continues to burn, this is also a readiness indicator.

At the end of fermentation, the fungi process all the sugar, so the sweetness is no longer felt. But there is a clear bitterness.

1. Alcohol flavor

This is not the surest sign, but in combination with others, it can also be regarded as an indicator of the end of fermentation.

Ideally, all 5 signs coincide, but in practice, a fallen glove is enough and a taste of the mash is enough so that you can already start.

Degassing - removal of residual carbon dioxide

Distillation of mash into moonshine begins with the complete removal of carbon dioxide as a product of fungal metabolism. We carefully remove it from the sediment, it is best to do this with a hose, so that when the bottle is overturned it does not disturb it. Then we pour it into a saucepan and put it on gas, without closing the lid, and heat it to 50 ° C.

Stir the liquid constantly while heating to remove any remaining CO2.

After 5-7 minutes of maintaining the temperature at around 50 ° C, the pan can be removed from the heat and the solution can be poured into the distillation cube.

VIDEO: Checking readiness in the old old-fashioned way

Clarification of mash with bentonite

Immediately, we note that this step is optional, but such manipulations will additionally cleanse the mash from dissolved impurities and oils even before the distillation begins.

Bentonite is a natural white clay-based material with the ability to adsorb insoluble impurities.

Prepare a solution at the rate of 1 tbsp. for 10 liters of alcohol. First, it is grinded in a blender, and then mixed with water until it thickens like sour cream. Then pour it in a thin stream into the main container with home brew and stir intensively. After 24 hours, the solution can be removed from the precipitate.

First distillation

We poured the mash into the alembic, collected all the elements, connected the water to the refrigerator and started heating. This is the most crucial moment, where it is very important to select in time harmful impurities and fusel oils.

First, let's define the terms:

• Head

The first fraction of the distillate, where a large amount of harmful impurities is concentrated, in particular, methyl alcohol and acetaldehyde. The first to come out are those chemical elements whose boiling point is lower than the boiling point of alcohol (77 ° C). On average, the volume of heads is 50-60 ml from each kilogram of sugar used in the preparation of mash.

The heads are cut off until the smell of acetone is felt. Taking a few drops at a time, rub them on your wrist to feel the scent more clearly.

The middle part of the distillate, for which the distillation of the mash into moonshine is started. It is collected immediately after the heads and until the fortress drops to 40 ° (the first drops of alcohol have a fortress of more than 80 °).

• Tails

The final fraction, where already heavy fusel and essential oils are concentrated. If the moonshine still has a dry steamer, there will be very few tails - most of the fuselage will settle in it.

Some experts recommend collecting the tails and using them in the next batch of mash. Frankly speaking, there is no point in this - this does not affect either the organoleptic properties or the taste of the finished product.

VIDEO: Sugar moonshine. Heads, body, tails - selection methods

So, the first distillation is to carefully separate the fractions and collect the body of the moonshine. But even if some mistakes were made at this stage, you can easily correct this on the second distillation of the mash.

Only the alcohol that was obtained from the distillation column or Istomin's alcoholic product with two dry-kettle does not need to be re-distilled.

Temperature control

If the temperature regime is correctly observed, the output of moonshine will be maximum. For convenience, we will distribute the temperature in separate stages to make it clear.

1. Immediately after placing the cube on the stove, maximize the intensity of the flame and bring it to 70 ° C for a quarter of an hour, that is, at 4-5 ° C per minute.
2. Then we reduce the fire to a minimum, so that now the increase occurs more smoothly (no more than 1 ° C per minute) and so we heat it to 92-94 ° C. At this moment, the first drops begin to come out, which are captured in a separate container. These are the very heads that we wrote about earlier.

If you do a double distillation of moonshine, at the first, 30 ml are taken from each kg of sugar. On the second - the same amount.

1. After all the heads have been cut off, remove the dry box, wash it and put it back in place, put another container and collect the body. You can adjust the temperature up or down so that the speed is at least 120 drops per minute. The limiting indicator is 98.5 ° C.
2. At the same time, we check the temperature of the finished product. When the water is cold in the refrigerator, the alcohol comes out almost cold. If the alcohol is hot, increase the circulation of water in the dephlegmator.

Intermediate cleaning

Since we are telling you how to distill mash into moonshine correctly, it is necessary to remind you of the necessity of filtering the product throughout the entire cycle.

Intermediate cleaning allows you to remove a certain amount of harmful impurities. They will not all leave, but during the second run they will separate more actively.

For cleaning, you can use the most primitive coal column. Cut off the bottom of a plastic bottle at a distance of 3 cm from the bottom of the bottle. Turn it over, insert it into another container like a funnel and stuff it with small pieces of charcoal very tightly so that there are no air gaps. Pour the alcohol on top and wait for it to seep into the bowl.

Second leg

You can distill the mash again in exactly the same way as the first one, starting from temperature and ending with cutting off the tails. The goal of re-distillation is to maximize the purification of alcohol from chemical elements. After the end of the run, the alcohol strength will be 80-85 ° and it will be crystal clear.

Purification after distillation

You can use the same good old charcoal filter or use any other options:

• potassium permanganate - 2 gr. for every liter of alcohol. Stand for a day, strain;
• vegetable oil - 20 ml per kg, leave for 24 hours, after which a film is collected on top;
• freezing - express cleaning, after which the drink is ready for use after 2 hours.

Which one to choose is not important. At least everything is possible, but we repeat once again, it is impossible to rid alcohol completely of the entire volume of impurities.

Dilution with water

Naturally, 80 ° C alcohol will be overcome by very few people, and therefore dilution with water to the usual 40 ° is practiced.

After double distillation of moonshine into mash and correct dilution with water, you get a very high-quality vodka without a characteristic fusel smell, but 100% natural taste.

The amount of water is determined by the formula:

It's simple - you need 5 liters of spring or purified water to properly dilute the moonshine.

There are certain rules for breeding too:

1. We dilute all the moonshine at once using the entire volume of water.
2. Pour the moonshine into the water in one motion.
3. We use only purified water, ideally well or spring water.

If the drink becomes cloudy during dilution, add activated charcoal or charcoal and leave for a day so that all impurities are gone.

You can clean the moonshine very quickly and do not give it time to mature. To do this, pour the already diluted product into a bottle, close it in the freezer and after 2 hours you will have a product of excellent quality.

This express method has no disadvantages. In terms of quality, taste and organoleptic properties, these drinks are identical.

VIDEO: Recipe for making mash from sugar

One of the most important main stages of home brewing is the mash distillation stage. At this stage, it is important to follow all the rules in order to get pure moonshine without harmful impurities and unpleasant smell. The most important condition is maintaining the desired, optimal temperature.

Braga is a mixture of alcohol and water. Distillation is due to the temperature difference between water, alcohol and fusel oils. The boiling point of water is 100 ° C, and that of alcohol is about 78 ° C. Hence the conclusion that the boiling point of the mash is between 78 and 100 ° C. The higher the concentration of alcohol in the mixture, the lower the boiling point and the more likely it is to get a high-quality distillate.

During the selection of the main fraction, it is necessary to maintain a temperature of 78-83 ° C.

A thermometer is needed to control the temperature. It is best to use a liquid thermometer built into the evaporator.

To get high-quality good moonshine, heating must be done in stages. There are also key distillation points to look out for.

1. Selection of volatile fractions. Evaporation of harmful volatile fractions, such as methyl alcohol, acetaldehyde, formic-ethyl ether, occurs when the mash is heated to 65-68 ° C. At this stage, an alcoholic smell and drops of condensed liquid appear. The moonshine obtained as a result of this stage is popularly called "pervach". This liquid is poisonous and not drinkable. This first fraction is collected in a separate container and subsequently used for technical needs. Braga is heated on maximum heat until the temperature reaches 63 ° C. After that, the fire is reduced. This moment is very important, it should never be missed. Otherwise, the mash can get into various parts of the moonshine still. The quality, taste and color of the drink in this case will noticeably deteriorate.

2. The main distillation process. At this stage, it is necessary to change the steamer (if any), substitute the container where the moonshine will be collected, and gradually bring the liquid to 78 ° C - the temperature of the beginning of distillation. After some time, the release of the main product will begin. We must not forget that the concentration of alcohol in the liquid will decrease, which will lead to an increase in the boiling point and deterioration of the distillation conditions. At this stage, the ideal temperature is 78-83 ° C. When the liquid reaches a temperature of 85 ° C, the evaporation of fusel oils begins to occur, which makes the moonshine cloudy and worsens its quality. In the absence of a thermometer, the main process is stopped in the following cases: -the paper, which is soaked in moonshine, does not burn with a blue flame; -output drops to 0; - the strength of the drink is below 40 degrees

3. Selection of the last faction. At temperatures above 85 ° C, the distillate is already collected in a separate container. This faction, like the first one, is called “heads”. It is sometimes added to the main product to increase its strength. Fusel oils also stand out here.

There is another method of making moonshine - freezing. It is based on the freezing point difference between water and alcohol. This method is laborious and ineffective in comparison with traditional distillation.

So, the mash is ripe for distillation, clarified and removed from the sediment (see), it's time to distill the moonshine. By this time, you should already have a moonshine still. It is best to arm yourself with a factory apparatus such as moonshine still "Magarych", It has a high performance, there is a steam chamber and a thermometer, which is very important for the production of high quality. Moreover, this apparatus is completely sealed and made using seamless technology, which ensures safe distillation of the mash into moonshine. Yes, and for the price - that's what you need if you are not a Rockefeller.

Technology of distillation of mash into moonshine

Pour the mash into the distillation container, by ¾ the volume of the container, no more. The alembic should be well washed. Check all connections before you have started distilling the mash and put it on fire. Screw the neck of the distillation container tightly.
If you have, then coat the neck with dough, for insurance, and keep a cup of dough at the ready if it suddenly starts to pass steam. Put the apparatus on high heat until the mash begins to boil. As soon as the wash begins to boil (about 75 0 С, if there is a thermometer installed in the device), you can determine by the heating of the steam outlet hose, turn on cold water through the hose going to the cooler. Place a can under the nipple from which the moonshine should drip. As soon as the first drops begin to drip, reduce the heat to low.

Ethyl alcohol boils at a temperature of 78.8 0 C, but even earlier (65-78 0 C) light fractions begin to boil and enter the coil and methyl alcohol is poison! It needs to be poured out of the can. If there is a thermometer, then everything that goes into the jar up to 78.8 0 С must be poured out. If there is no thermometer, then fold the first 30 grams of distillate.

The heating temperature must not be exceeded. Firstly, it is dangerous - it can explode.
Secondly, the wash will immediately begin to actively boil and it will be thrown into the coil, and the emission of harmful impurities will also increase. You will see this immediately, as whitish drops, sweetish in taste, begin to drip. To prevent the mash from running into the hose leading to the coil, you can pour 0.5 liters of milk into the mash.

At first, alcohol, strength 65-70 0, will enter the jar, which will gradually weaken.

Keep track of the strength of the ferrying mash - moonshine and the temperature of the mash. As soon as the temperature of the mash reached 85-87 0 С, and the strength of the distillation decreased to 30 0, fusel oils begin to flow intensively and the distillation of the mash must be stopped, and the remaining mash should be poured out.

Here is a video on the topic of how to distill mash into moonshine:

Re-distillation of moonshine

To maximally clean the moonshine from fusel oils, improve the taste and get rid of the unpleasant odor, it must be distilled again. When distilling mash into moonshine, mash and yeast are involved in the reaction, so the product has some taste and a specific smell. During the re-distillation of moonshine, the main participant is alcohol and almost no yeast.

Add a little potassium permanganate (potassium permanganate) to the moonshine diluted to 20 0, so that it itself becomes slightly pink.

Wait until the manganese settles to the bottom, and remove the moonshine from the sediment (using a hose with a suction), strain through cheesecloth.