Temperature conditions for distillation of moonshine. General information about the freezing point and boiling point of alcohols. Household and industrial use

Ethanol is the main component of alcoholic beverages. Regular vodka is 40% worth of it. In everyday life, it is called alcohol. Although in fact this term characterizes a huge class of organic substances. The boiling point of alcohol at normal pressure is 78.3 degrees Celsius. This only applies to undiluted ethanol. The boiling point of the alcohol solution is usually somewhat lower. In this article, we will understand what ethanol is. We will also discuss its physical and chemical properties, production and application features. We will not bypass the main question as to what is the boiling point of alcohol.

General information

Ethanol is one of the best known alcohols. Its molecule contains elements such as carbon, hydrogen and oxygen. The chemical formula of ethanol is C 2 H 6 O. It is a colorless liquid with a specific alcoholic odor. It is lighter than water. The boiling point of alcohol is 78.39 degrees Celsius. But this is at normal pressure. The boiling point of rectified alcohol is 78.15 degrees Celsius. It contains 4.43% water. The boiling point of ethyl alcohol is the lower, the more dilute it is.

Household and industrial use

Ethyl alcohol is an excellent solvent. It is produced by fermenting sugar with yeast. In many villages of the post-Soviet countries, it is still done at home. The resulting alcoholic drink is called moonshine. Ethyl alcohol is the oldest recreational drug used by humans. It can cause alcohol intoxication when consumed in significant quantities.

Ethanol is a volatile, flammable substance. It is used in everyday life and industry as an antiseptic, solvent, fuel and active liquid in non-mercury thermometers (it freezes at -114 degrees Celsius).

Boiling point of alcohol from pressure

When the physical properties of substances are indicated in reference books, then you need to understand that all these measurements were made under so-called normal conditions. With increasing pressure, the boiling point of ethyl alcohol decreases. Many tables can be found today that provide background information on this subject. At 780 mm Hg, ethanol boils at 78.91 degrees Celsius, at 770 - 78.53ºC, at 760 - 78.15ºC, at 750 - 77.77ºC, at 740 - 77.39ºC, at 720 - 76.63ºC ...

Boiling point of methyl alcohol

CH 3 OH was originally produced as a by-product of the destructive distillation of wood. Today it is produced directly from carbon dioxide and hydrogen. It smells very similar to ethanol. However, methanol is highly toxic and can lead to human death. The boiling point of alcohol is 64.7 degrees Celsius. It is used as antifreeze and solvent. It is also used for the production of biodiesel.

Manufacturing history

Fermenting sugar to produce ethanol is one of the earliest biotechnologies in the service of humanity. The intoxicating effect of drinks based on it has been known for a long time. People have always liked the state of altered consciousness that it causes. As early as 9,000 years ago, the Chinese knew alcoholic beverages. Distillation as a process was well known to the Arabs and Greeks, but wine was enough for them. Alchemists learned to make alcohol from it only in the 12th century. Ethanol was first synthesized only in 1825 by Michael Faraday.

Chemistry and medicine

Ethanol is mainly used as a raw material for the production of other substances and a solvent. It is one of the components of many household chemicals that are used daily in everyday life. Ethanol is found in wipers and antifreezes. In medicine, it is used as the simplest antiseptic. It disinfects and dries wounds well. It is also used to make all kinds of tinctures and extracts. In addition, it cools and warms well. In the absence of other medications, it was used as anesthesia.

Society and culture

A study published in 2002 found that 41% of car accident deaths are due to drunk driving. The higher the blood alcohol content of the driver, the greater the risk. Drinking alcohol has a long history. Many studies have been devoted to this social phenomenon. The process of drinking alcoholic beverages and drunkenness are described in many works of art. The famous New Year's film "The Irony of Fate, or Enjoy Your Bath!" devoted to the consequences of alcohol abuse, albeit in a comedic form. Many creative people have used alcohol as a necessary element in generating new ideas or as an easy way to cope with stress. Drinking in moderation is acceptable and even desirable in most modern cultures. Drinking alcohol is a tradition at many special occasions. The exception is Islam. According to the rules of this religion, the use of any alcoholic beverages is a terrible sin.

Alcoholism and its consequences

Excessive drinking is a medical condition. It is characterized by physical and mental dependence on vodka or other spirits, and is a type of substance abuse. Alcoholics lose control over the amount they drink. They need more and more doses to enjoy. It is believed that improving the well-being of the population only leads to an increase in the volume of alcohol consumption. For the first time the study of chronic alcoholism was taken up by the Swedish physician M. Guss in 1849. He identified a number of pathological changes that appear in humans with the systematic use of alcohol. Now scientists draw a clear line between drunkenness and alcoholism. The second is a disease that a person himself is not able to cope with. It goes through several stages in its development. At each new stage, there is a gradual increase in dependence. The patient needs an increasing dose. Gradually, chronic alcohol intoxication leads to somatic disorders. The initial signs of physical and mental dependence include loss of control over use and the appearance of hard drinking. Persons with severe alcoholism are distinguished by malfunctions in the work of internal organs and mental disorders.

Treatment and prevention

Medication is required to combat alcohol addiction. First, drugs are needed to eliminate malfunctions in the body. Secondly, medications are required that are not compatible with alcohol consumption. The patient is informed that binge drinking during treatment can lead to his death. In addition, psychologists must work with patients. Their task is to consolidate the effect of treatment and form a negative image of drunkenness. Also obligatory is the social rehabilitation of former alcoholics. It is important to help a person find his place in society, to bring his family back. Happy people don't go on a binge. Therefore, the treatment of alcoholism largely depends on the skills of the psychologist.

Maintaining the optimum distillation temperature gives the outlet crystal clear moonshine, odorless and no harmful impurities. This is one of the most important stages of moonshine, without knowing the basics of which you cannot expect a good result. Without adhering to the distillation technology, even the best brew will make a bad moonshine.

Theoretical aspects

Boiling point and volatility of impurities

The most common misconception among aspiring moonshiners is that impurities evaporate in proportion to their boiling point. In fact, this is fundamentally wrong: the volatility of impurities, that is, their ability to leave a boiling liquid, is in no way related to the boiling points of these impurities.

Consider a classic example of methanol and isoamilol. Let the raw material of the following composition be poured into the cube (see table).

Bring the mixture to a boil (the temperature in the cube is about 92 ° C) and select a small amount of distillate so that the composition of the boiling raw material practically does not change. What will be the composition of the selected distillate? For water and ethyl alcohol, the concentration change can be easily found from the equilibrium curve or tables: the alcohol concentration will increase from 12 to 59%.

Equilibrium curve of water and ethyl alcohol

To determine the change in the concentration of impurities, we will use the graph of the rectification coefficients (strength in percent of the volume - on the upper horizontal axis).

When the strength of the raw material is 12%, the rectification coefficient (Cr) of methyl alcohol is 0.67, and the Cr of isoamylol is 2.1. This means that the content of methanol in the selection will decrease, and that of isoamylol will double. The result is.

The second table proves the independence of the rate of evaporation of impurities from their boiling point. Methanol with a boiling point of 65 ° C leaves the cube more slowly than isoamilol with a boiling point of 132 degrees.

This is because the concentration of these impurities is low. If the amount of methanol and isoamylol were comparable to alcohol and water, these substances would claim their right to evaporate in an amount corresponding to the difference in their boiling points, and would become full-fledged components of the solution.

The volatility of impurities in a concentration of less than 2% depends entirely on the strength with which their lonely molecules are held by a water-alcohol solution (the predominant substances in the composition). This can be compared to how dad and mom do not ask the child at what speed to run on the bus - they held hands and at a gallop.

So it is with impurities. When in solution one small molecule of methanol is surrounded by a crowd of water molecules, they easily hold it next to them. Since the methanol molecule is smaller than ethanol, it is much easier for water to retain it. But isoamilol, on the contrary, is poorly soluble in water, having very weak bonds with it. When boiling, isoamilol flies out of water faster than methanol, although its boiling point is 2 times higher.

Sorel devoted many of his works to the study of the coefficients of evaporation or volatility of various substances and their solutions. He compiled tables and graphs by which you can find out how much the content of substances in vapors changes in relation to the original solution. However, for the purposes of distillation, charts and tables are inconvenient to use, so Barbet proposed a new calculation coefficient, called the rectification coefficient (Kp), to obtain which, for a given solution strength, divide the evaporation coefficient of the impurity by the evaporation coefficient of ethyl alcohol.

The rectification factor is at the same time a purification factor, since it shows the actual change in the content of impurities in relation to ethyl alcohol:

Cr \u003d 1 - impurities cannot be removed, they will be present in the same amount in the distillate;
Кр\u003e 1 - in the selection of impurities there will be more than in the feedstock, these are the head fractions;
Cr<1 – в полученном в результате перегонки дистилляте количество примесей будет меньше, чем в исходном сырье, произойдет очистка, это хвостовые фракции.

If impurities at high concentrations of alcohol have Kr<1, а при низких Кр>1 are intermediate impurities. There is an absolute majority of them. There are also terminal impurities, which, on the contrary, have Kr\u003e 1 at a high alcohol concentration, and at a low - Kr<1.

In fact, there are not so many absolutely head or tail impurities, more often distillers deal with intermediate ones. However, if we talk about distillation of mash, then its strength changes during the process from 12% and below. At such concentrations of alcohol, almost all impurities are head, regardless of their boiling point: isoamilol - 132 ° C, acetaldehyde - 20 ° C, etc.

There are very few impurities showing tailing properties when distilling mash: methanol with a boiling point of 65 degrees and furfural - 162 ° C. As you can see, the boiling point does not affect anything here either.

Main theoretical conclusion... Impurities do not line up to exit the cube in accordance with their boiling points, but evaporate in the composition of the alcohol vapor in quantities that depend only on their initial concentration and rectification coefficient.

Heating power and boiling point of the solution

The heating power affects only the amount of steam generated and does not in any way change the boiling point of the cube contents. In turn, the boiling point of the solution depends on the concentration of alcohol in the bottoms and atmospheric pressure (see table).

The lower the strength, the higher the boiling point of the still bulk. The more power is supplied, the more steam is generated.

Fractional distillation

If, when the mixture is boiled on the way to the refrigerator, its vapors do not condense on the lid and the walls of the cube, or this value is negligible, then by selecting the shoulder strap sequentially in different banks, we will get different strength and composition of the distillate in them.

This is a simple fractional distillation, which can be controlled only conditionally by changing the proportions of the selected fractions. The method does not provide for any cleaning or strengthening.

If the apparatus is ideally insulated, then, regardless of the speed of extraction and heating power, the distillate of the same composition and strength will be output.

Partial condensation

If on the way from the cube to the refrigerator a noticeable part of the vapor condenses, this is partial condensation.

The walls of the cube, lid and steam pipe are continuously losing heat. These heat losses do not depend on the amount of heating or extraction, but only on the temperature difference between the bottoms (liquid and vapor) and the ambient air.

The consequence of this process, which is useful in distillation, is the partial condensation of steam, when its least volatile constituents enter the reflux, which then flow back into the cube.

The same part of the steam that reaches the refrigerator contains more volatile components than was in the original steam. This allows creating conditions for a more concentrated selection of “heads” and strengthening the selection.

The ratio of the weight of the reflux to the weight of the selected alcohol is called the reflux ratio. The higher the reflux ratio, the more strengthening and enrichment with volatile selection components.

It is also important to note that the phlegm flowing into the cube warms up, causing additional condensation of steam, but does not have time to boil.

Heat and mass transfer

If the reflux flows into the cube for so long that the steam has time to warm it to the boiling point, another process occurs - heat and mass transfer, in which molecules of low-volatile substances condense from the vapor, and volatile substances evaporate from the phlegm. An equal number of molecules always evaporate and condense. This process forms the basis of the rectification technology.

How to drive moonshine on a regular apparatus

Having become familiar with some of the theoretical issues, you can begin to control the distillation process.

Apparatuses for classical distillation are built according to the cube-refrigerator scheme. The addition of a suction tank facilitates the selection of the "body" at high speeds, as it prevents splashing. The cube and steam pipes do not insulate, and as we will find out later, it is no coincidence. Distillers can be different (see photo).

In principle, these devices differ only in the degree of partial condensation. With its insignificant proportion, the apparatus is suitable only for distilling mash, with a large partial condensation, it is suitable for the production of noble distillates.

Distillation of mash

Braga needs to be driven quickly. The main task is to separate all volatile components from non-volatile ones. No power reduction at the start or end of heating is required. At the first distillation of the mash on alambik, it is advisable to cover its dome with a rag.

Ordinary sugar wash can be taken "dry" (minimum strength in the stream). In the case of fruit mash, which is planned to be aged in barrels, it is advisable to drive it to an average strength of 25%. If the process is completed earlier, acids and heavy alcohols will be lost and form new esters in the barrel.

Second distillation

Bulk fortress. The optimum strength of the still liquid for the second run is 25-30%. At such a concentration of alcohol, the fuselage is rather well strengthened and excreted as part of the head fraction. An acceptably small fraction of alcohol will get into the "tails", but when the "body" is taken, the fuselage cannot be kept in the cube or a reflux ratio of more than 3 is required, which will seriously delay the distillation process, and not every apparatus can operate in this mode.

The lower initial strength of the bulk will allow the fuselage during the selection of "heads" to come out with a concentration higher than the vat by more than two times, but the selection of the "body" will start when the strength of the bulk is too low, as a result, almost half of the alcohol will end up in the "tails", which need to be started select when the strength of the liquid in a cube is 5-10%.

If the fortress of the vat bulk is increased to 35-40% and more, then the strengthening of the fuselage at low reflux numbers will not occur. In the "heads" there will be the same amount of fuselage as in the vat residue, and with drip selection (increase in reflux numbers), the fuselage will generally remain in the cube.

The selection of the “body” will take place with less alcohol losses in the “tails”, but all the fuchs remaining in the cube will get into the “body”. Due to the fact that the volume of alcohol in the selection will decrease, the concentration of sokukh will be even higher than in bulk.

Selection of "heads". Let's consider what happens during the selection of "heads" on a classic moonshine still. For example, a vat bulk with a strength of 25-30% boiled, and the distiller reduced the heating power to 600 W. In this case, the heat loss of the vapor zone is 300 W (we will neglect the heat loss in the liquid zone for simplicity of calculations). As a result, exactly half of the steam formed in the cube will condense. The amount of selection will be equal to the amount of reflux, which means that the reflux ratio is equal to one. An increase in heating power will lead to a decrease in the reflux ratio and, conversely, a further decrease in power will increase it.

When organizing dropwise selection of "heads", the system reaches the maximum reflux ratio, which strengthens and enriches the selection with volatile impurities.

During distillation, the bulk has a low strength, and almost all impurities are head. Therefore, the selection of "heads" is extremely important, it is necessary to create conditions for its successful implementation:

always leave a sufficiently large steam zone in the cube, and not chase the bulk of the bulk;
do not insulate the cube with a lid and the steam pipe of the distiller.

Getting a "body". The rate of selection of the "body" in the second fractional distillation should be moderate so as not to reduce the reflux ratio to a minimum.

Most of the classical household appliances do not have sufficient capacity for partial condensation, so you can get an acceptable cleaning of the "body" on them in just two ways: remove impurities with "heads" or cut them off with "tails".

When to collect "tails". The widespread opinion that the moment for the transition to the selection of "tails" comes when the fortress in the stream is 40%, has solid ground.

Intermediate impurities increase their rectification coefficient to values \u200b\u200bexceeding one, and become a readily volatile component of the vapor, which means they no longer pass into reflux, but continue their way to selection. Condensation is mainly water and typically tailings. Partial condensation ceases to remove alcohol vapors from the fuselage, but, on the contrary, enriches.

At the moment of collection of "tails" the cubic temperature is about 96 ° C, which corresponds to a cubic strength of about 5%. "Tails" can be taken up to 98-99 degrees in a cube, it is not necessary to dry it at all, there will be too many impurities and water.

Distillation on mash and rectification columns

Working with mash and rectification columns is fundamentally different from the classical distillation process, since it becomes possible with the help of a reflux condenser to regulate the amount of reflux returned to the column over a very wide range. The processes are based on heat and mass transfer. In order to increase the efficiency of the process, a packing is poured into the column, which significantly increases the area of \u200b\u200binteraction between steam and reflux.

The process of partial condensation, in which wild reflux is formed, becomes an undesirable phenomenon that degrades the accuracy of the reflux ratio control and separation into fractions along the column height. Therefore, they try to minimize partial condensation by insulating the cube and the column.

The behavior of impurities during rectification obeys their rectification coefficients, but the technology has features, the main one of which is multiple evaporation and condensation of steam on the way from the still to the refrigerator.

Each such re-evaporation takes place at a certain section along the height of the column, called the theoretical plate. On the first 20-30 cm of the packed part of the column, due to repeated re-evaporation of the steam, it is strengthened to a value above 90%. In this case, the impurities escaping from the cube as part of the steam, when passing through each subsequent theoretical plate, will change their Кр in accordance with the strength of the phlegm or steam in which they are located.

Therefore, fusel oils, which have Kp at the inlet of the column greater than one, acquire Kp less than one as they move up the column, and everything in a smaller amount is re-evaporated, and at a certain stage they completely stop. The accumulation of fusel oils occurs in that part of the column where their Kp \u003d 1. Above the fusel is not allowed alcohol, for which it is at this strength is the "tail", and below the fusel oils exhibit head properties, and with re-evaporation rise again higher. All intermediate impurities behave in a similar way.

1 - head; 2 - intermediate; 3-tail; 4 - end.

The head impurities, as they move up the column, get into the more and more fortified steam, as a result of which their Kr increases. This allows the head impurities to accelerate into the sampling zone.

Tail impurities - strictly on the contrary, once in the column, with each new theoretical plate they sharply decrease their Кр and rather quickly, together with reflux, end up at the bottom of the column, where they accumulate.

End admixtures behave similarly: at low strength, their Kr<1, но с ростом крепости Кр становится больше 1, поэтому они не застревают в колонне, а в зависимости от крепости идут вверх или вниз отбора.

Column control comes down to a simple rule: you cannot select a fraction at a rate exceeding the rate at which it enters the column. Methods for determining the moment when this speed begins to be exceeded are various. The main thing is to understand as early as possible that the balance has been violated, and by reducing the rate of selection, restore it.

In the simplest version, control is possible using two thermometers:

vat, showing the moment of boiling of raw alcohol in a cube, transition to the selection of "tails" and the end of the process;
a thermometer located 20 cm from the bottom of the nozzle. In this zone, all transient processes are completed, the temperature is more or less stable and reflects the processes occurring in the column with the maximum lead in relation to the withdrawal zone. An increase in temperature even by 0.1 degrees indicates that too much alcohol is taken away - more than it enters the column, therefore, it is necessary to reduce the sampling rate. If the withdrawal is not reduced, the separation into fractions in the column will deteriorate, and impurities from the equilibrium position established for them will move up the column, closer to the withdrawal.

During rectification due to forced reflux and precise control of the reflux ratio, the most volatile fractions are obtained at the outlet, which can be taken sequentially. In addition, competent control of the column allows stopping the movement of unnecessary impurities into the extraction zone in it, accumulating them up to a certain time in the column, or even returning them to the cube.

The distillation column is not so much an accurate, but rather a powerful tool for the total purification of alcohol from impurities. It is hardly applicable for obtaining noble distillates, since it requires special technologies and methods. The grouping of impurities by volatility and the high concentration of alcohol in the column create azeotropes from them indiscriminately into necessary and unnecessary; it will no longer be possible to separate them.

When obtaining noble distillates, the goal is not to completely purify alcohol from all impurities, but to reduce their concentrations in a balanced manner with partial removal of some of the most unnecessary ones. A partial condensation apparatus is required, working on which the distiller divides the distillate into parts, and then assembles a masterpiece from this mosaic.

With all the external difference, the most important properties of impurities - their volatility and the associated rectification coefficients - lie at the heart of the management of distillation and rectification. By controlling the reflux ratio in a very limited (during distillation) or, conversely, very wide (during rectification) ranges, you can get a very different product: from a distillate balanced in impurities to pure alcohol. The main thing is to understand the principles of management and use the right tool in each case.

P.S. On 03/30/2018, the article was supplemented and significantly revised, comments before this date have lost their relevance.

alcofan.com

A bit of theory

Alcohol has a density different from water, and, therefore, its evaporation temperature will be different... This knowledge is used most widely when distilling mash.

Fermented compote or jam is distilled, getting moonshine at the exit. This is not the magic of turning water into wine, this is a common physical phenomenon. When the mash is heated, the most volatile alcohols, which are the most poisonous for the body, begin to evaporate first. The next to evaporate is ethyl alcohol, followed by heavy alcohols, the use of which also often leads to death from low doses.

Before you start driving, you need to know:

Boiling points of alcohols. Each faction has its own degree.
The cleaner the final product is, the better the distillation is.
The main guarantee of the quality of the final product is the quality of the initial wash.

Relying on this knowledge, the distillation process is based. Thus, a distillate of alcohol is obtained from sugar, berry, grain, fruit and any other mash. First you need to figure out at what temperature the moonshine is driven?

Boiling points of alcohols

Pure idealized alcohol has a boiling point equal to seventy-eight.

As soon as the mash is heated to a certain temperature , the most volatile parts begin to evaporate first... Methanol, acetaldehyde and other especially dangerous poisons are evaporated first. This happens already at a boiling point of 64–67 degrees.

Second phase - ethyl alcohol is separated - the heating fire is reduced to a minimum. Thus, the temperature is maintained at about 62-64 degrees. It is this temperature that must be maintained throughout the entire distillation. However, the distillation temperature of moonshine in the container gradually rises as the alcohol evaporates.

When the temperature rises to 85 degrees, the third stage begins... Now all possible ethyl alcohol has already separated, and fusel oils are evaporated behind it. These are also poisonous substances that are not consumed for drinking purposes.

The temperature should not be allowed to rise to 95 degrees and above. Such overheating will lead to the release of the mash into the cooling element of the moonshine still. This will noticeably impair the quality of the final drink, its color and taste.

Ferrying process

The most popular property of liquids to evaporate at different temperatures is in the art of home brewing... There it opens in all its glory. Its application is to evaporate all the alcohols unnecessary in the final product and obtain pure alcohol at the exit.

That's just the art of home brewing and the art that in this area they learned to do many very interesting things. The use of the art of moonshine is by no means limited to muddy, smelly moonshine. At home, some enthusiastic people have learned to drive real works. But, starting from the basics, what are the main stages of distillation? And how to properly distill moonshine from home brew?

Some of the most useful devices for home brewing simple meters will become:

Home brewing thermometer.
Alcohol meter.

Throughout the entire process, it is necessary to maintain the correct degree in the container and carefully monitor the squeeze. Distillation is carried out at relatively low temperatures.

At the first stage the process of evaporation of the most volatile fractions takes place, including dangerous poisons: acetone, methanol. The so-called head cut is removed. At this stage, the separation of methyl alcohol occurs. The boiling point of methanol is 64.7 degrees Celsius.

Initially, the container with the mash is set on maximum fire, and it gradually heats up to this temperature. The fact that the distillation of mash has begun can be judged by the smell that stands out brightly when the first squeeze appears. "Pervak" (as the people call the squeeze from the first distillation tap), has a pungent, not too pleasant smell, the reason for it is methanol and its boiling.

For some very long time, it was "pervak" that was considered the best moonshine. They get drunk faster from it, and for this quality it has become so popular for consumption. However, the head cut intoxicates faster, not because it has a higher degree, but because contains poisonous substances.

When the product at the exit ceases to smell like alcohol, then we can say that the process of home brewing has passed to the second stage.

Here the desired distillation of the mash into moonshine begins. At the second stage, ethyl alcohol begins to evolve as the final product. The boiling point of ethyl alcohol is 78.37 degrees Celsius.

At the end of the first stage, the fire under the container is reduced to a minimum, and evaporation is slowed down. However, the temperature continues to rise and the separation of the fraction containing ethyl alcohol begins. After that, the temperature rises further, and "tails" begin to go.

"Tails" - among the people - the last fraction of the department, containing fusel oils. The boiling point of fusel oils is the highest, since this is the most non-volatile fraction. The last pomace is also unusable.

After all the ethyl alcohol has evaporated, the distillation must be completed. If it is not possible to determine the alcohol content using an alcohol meter, then you can do otherwise. Moisten a piece of paper in the liquid that is obtained at the exit from the moonshine and gently set it on fire. If the alcohol content of the liquid is high, the paper will flash blue fire. If this did not happen, it is necessary to conclude that the alcohol content in the liquid is small and fusel oils already predominate in it.

How to properly expel moonshine from the mash

How to distill the mash into moonshine, the principle is already clear, but how does this actually happen?

Almost any wash is suitable as a basis.... The difference will be that moonshine obtained from different products will have different tastes.

Braga is one of the key elements in obtaining a quality final drink. The strength of the base should be ten to eighteen percent.

There are many requirements and criteria for the technology of mash preparation.

Fermentation occurs nbased on yeast and sugar wort at room temperature. It is best if the fermentation process takes place in a glass container.

The neck is closed and a pipe is installed to remove gases. The end of the tube is best placed in water. This is done to isolate the fermentation from the air. It is necessary to regularly shake the mash during the fermentation process, without opening the access of air.

Distillation is carried out only from ready-made mash... Its readiness can be determined by the absence of a characteristic hiss, cessation of gas evolution and precipitation.

The finished base is carefully poured into a container for heating through a tube, simultaneously filtering from the sediment. Heat on the highest possible heat until the process of boiling and evaporation begins.

After obtaining the desired squeeze, the purest alcohol can be filtered again. Cleaning is done mechanically. Purify the product through activated carbon, potassium permanganate or household filters. After such purification, re-distillation is required.

From all of the above, we can summarize that the moonshine process involves the following actions:

Preparation of the starting material - mash.
Distillation and primary fractionation. Separation of harmful substances such as methanol, fusel oils and others.
Mechanical filtration.
Re-distillation.

Obtaining pure ethyl alcohol

As a rule, the process by which the mash becomes moonshine, produced through a dry pot... The distillation is carried out in the usual way. How to properly distill moonshine with a steamer?

The boiling point of alcohols remains the same. The essential difference is different. Sukhoparnik is a kind of filter. At a time when the process of moonshine without a steamer is a rather time-consuming task that requires careful monitoring, such a filter greatly facilitates the task.

Moreover, despite the fact that the boiling point of alcohol and other harmful impurities is different, poisons still end up in the final product... When the greenhouse retains impurities in a significant amount.

Braga, which is taken as a basis, begins to separate into fractions when heated, but there is no clear division. Sukhoparnik allows you to isolate the fraction, which is the purest alcohol.

Precautionary measures

Moonshine is an interesting processbut we must not forget about safety. The work involves volatile flammable substances.

Excerpt

One of the options for improving the future drink and its taste is the excerpt... After all the distillation and purification processes are completed, the drink is ready to drink. However, there is no limit to perfection.

Many connoisseurs keep the resulting moonshine at the end of the ferry in barrels. Thanks to this, the drink radically changes its taste and quality.

The noblest, most respected and popular way of aging is aging in oak barrels... Alcohol that has been in such a container for a long time changes its characteristics and value.

During such storage, the drink is saturated with oxygen compounds through the pores of the tree. Moreover, alcohol changes its color, aroma, aftertaste.

Provided that good brew was used as a raw material, the distillation was carried out in accordance with all the rules and all technical requirements were observed, and after it was kept in an oak barrel, the output turns out a drink of absolutely indescribable taste.

Saturation with lignin, tannins, nitrogenous and protein substances changes the characteristics and taste of the drink, making it more noble, softer and more pleasant.

Final product

At the exit, almost any drink can be obtained. A matter of taste and imagination. There are few criteria for evaluating the final product:

Taste.
Purification degree.
Recipe (for connoisseurs).

When it finally became clear how to properly expel moonshine from the mash, you can start experimenting... There are a great many options for the final product and there are no restrictions on tastes and recipes, there would be a desire! Therefore, moonshine is called the whole art of creating strong drinks.

How much time, effort and money it takes for craftsmen to obtain a quality product, it simply cannot be known for certain. The process of creating a good moonshine from home brew takes a lot of time and effort and becomes a real hobby for many.

vse-vino.ru

Under normal atmospheric pressure, the boiling point of alcohol is 78.3 ° C (for ethanol). It should be borne in mind that this temperature always remains unchanged, even if the heat supply is carried out continuously. This feature of the process is explained by the fact that the transformation of a liquid substance into vapor also occurs when a certain temperature value, fixed for a given substance, is reached - the heat of evaporation.

With an increase in molecular weight, the boiling point of alcohol rises, while the proportion is reversed for alcohols that are close in the row, starting from ethyl. Numerically, its value is much higher than that of ethers or hydrocarbons, which have the same molecular weight. Accordingly, this pattern applies to derivatives of these substances. This property is explained by the presence of molecular association in alcohols due to the presence of hydroxyl groups in the composition.

The boiling point of alcohol is largely determined by its chemical structure. There is such a universal pattern: the more the composition of alcohol differs from the classical structure, the lower its boiling point.

When comparing the boiling points of various alcohols with the boiling points of ether derivatives from them, a unique regularity is found - alcohols have practically abnormal in magnitude, very high temperatures.

More natural is the dependence of the boiling point on the value of the value of the molecular weight of a particular alcohol. For example, the boiling point of ethyl alcohol is 78.15 ° C with a molecular weight of 46.069 amu. e. m. At the same time, similar indicators for methyl are respectively 64.7 ° C and 32.04 a. e. m. The same pattern is typical for all alcohols.

Hydrolysis of alcohol, as a rule, is carried out when it reaches the boiling point; this is a rather long process, lasting about ten hours.

Such a parameter as the combustion temperature of alcohol largely determines the breadth of application of these compounds in industry and everyday life. However, here one should take into account such an aspect as the type of combustion. Combustion reactions are classified into four groups. The first type includes all combustion processes that occur due to the incoming oxygen contained in the ambient air. It includes the reactions of burning oil and alcohol. This process is expressed by the following formula: C2H5OH + 3O2 + 11.3 N2 \u003d 2CO2 + 3H2O + 11.3N2.

Studying this formula, it should be borne in mind that it does not fully reflect all the chemical transformations that occur with the substances participating in the combustion reaction. The formula is made on the basis that air consists only of oxygen and nitrogen, the presence of inert gases in it is taken to be zero.

The parameter we are considering - the boiling point of alcohol - determines its versatile use. This use is best known to us as the use of alcohols as combustible materials and a constituent substance of various types of motor fuels. For these purposes, as a rule, methanol, ethanol and butanol are used, which are produced worldwide on an industrial scale. Such production volumes are due to their commercial availability and high market conditions; moreover, these industries in some cases are used as criteria for indicators of the state's technological level. Separate technological areas are the production of biodiesel, solvents, paints and many other products, which are simply impossible to list in one small article.

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Theoretical basis

The possibility of the existence of the process of home brewing 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 there is in the initial product, the 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 modes for distilling mash in a moonshine still

First stage

We put 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, acetaldehyde, 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 obtained 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 intensity of heating is reduced in order to prevent the mash from getting into the refrigerator. This can significantly impair the taste of the moonshine.

Getting 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 distillation still is not equipped with a thermometer, then the distillation process is stopped when:

The paper impregnated with moonshine burns with a characteristic blue color.
Brag has a temperature of 83 degrees and the amount of alcohol received is reduced to zero.
The strength of the resulting drink drops below 30 degrees.
End of the process.

After receiving the main "body", a small amount of alcohol remains in the wash, but in the place with it, harmful substances also enter the product. 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 divide 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 pure and free from harmful substances moonshine.

Therefore, if you like quality spirits made with your own hands, you should use a well-made moonshine still.

Temperature stages of mash distillation

1. Selection of volatile fractions (point 1). When the temperature of the wash reaches 65-68 ° C, light harmful fractions begin to evaporate (methyl alcohol, acetaldehyde, ethyl formic ether, methyl acetate and others). An alcoholic smell and the first drops of condensed liquid appear.

The moonshine obtained is popularly 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 gradually reach 65-68 ° C. If you skip this moment, then hot home brew 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 improper distillation of mash

2. Getting the main product (point 2).

When the output of the "heads" stops, it is necessary to replace the steamer (if any), substitute a container for collecting the moonshine and gradually increasing the power of the heater, bring the mash to the distillation start temperature - 78 ° C. After some time, which depends on the design of the moonshine still, the main product will begin to come out.

Gradually, the temperature of the mash will rise, and the yield will drop. The collection of moonshine is stopped when the mixture is heated to 85 ° C. From this moment, fusel oils begin to evaporate, making the moonshine cloudy and deteriorating the quality.

If there is no thermometer, then the selection of the main product is stopped if:

a piece of paper dipped in moonshine stops burning with a blue flame;
at 83 ° C, the output drops to zero;
the strength of moonshine is less than 40 degrees.

3. Selection of the last fraction (point 3).

A certain concentration of ethyl alcohol is preserved in the mash, but it will no longer be possible to get 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 hazy fraction, called "tails", which can be added to a new batch of mash to increase the strength.

Another method of making moonshine is freezing. At low temperatures, water freezes faster than alcohol. The process is laborious and ineffective in comparison with traditional distillation, but for the sake of interest, I advise you to familiarize yourself with it. More details in the video.

Distillation process and required temperature

In order to get crystal clear moonshine without harmful impurities and unpleasant odors, it is not enough to purchase a high-quality moonshine still. Things like the correct procedure and maintaining the optimum temperature are very important here. These are the most important stages of home brewing. You can experiment, but without adhering to the distillation technology, even the best initial wort (mash) will make a bad moonshine.

So, let's look at the procedure that is necessary for high-quality distillation of alcohol.

First of all, to start extracting the moonshine, you need to prepare the mash. There are countless recipes for making mash. It all depends on the taste you want to get at the end. And the recipe itself depends on what you decide to distill moonshine from.
The main thing is to remember: if you decide to use natural remedies that can ferment on their own - candied jam, honey, apples - then yeast is not needed.
If you decide to go the traditional way using 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 liquid from the tap: neither the hydro-alkali balance, nor its hardness, nor the presence of minerals and chemicals in it, which can negatively affect the fermentation process, are unknown. Do not boil the water under any circumstances - you will remove all oxygen from it, which is so necessary for fermentation.

Tip: Buy any clean water, preferably spring or artesian water, as well as water from wells.

Fortunately, there are a huge number of suppliers now and you can always find 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 no more than 40 ° С),
pressed yeast 100 g or dry - 20 g

You can increase the amount of the desired product, the main thing is to observe the proportions.

Cooking process

First, you need to dissolve the sugar in water: if you do not, it will settle to the bottom, will not dissolve and will not stimulate the fermentation process.

In another container, mix water, yeast and 2 tbsp. l. sugar, put in a warm place for 2 hours, stirring occasionally.
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, you should put on an ordinary medical glove on the jar, after piercing the tips of its fingers with a needle.

Distillation temperature of moonshine

You need to choose a suitable warm and dark place. The distillation temperature of moonshine should be in the range between 20–35 ° C heat.

It is important to constantly monitor the fermentation process - if overheated, there is a possibility of the death of nutrients.

After 3-10 days, the mash will be ready for further distillation into moonshine. It is very easy to determine the readiness of the mash - by the glove: if it is still inflated, then the fermentation process is underway, if it is deflated, the mash is ready.

After receiving the finished mash, we proceed to its distillation.

The distillation process is based on the difference between the boiling points of alcohol, water and fusel oils. The boiling point of water is 100 ° C, but alcohol boils at a temperature of 78.3 ° C. Accordingly, the boiling point of a mixture of alcohol and water will be the average indicator of this range, it all depends on the ratio of the components. For the distillation of high quality moonshine, the heating process must take place in stages, and it is important to monitor this.

The first stage is heating the mash to the boiling point of light impurities, namely 65–68 ° C. Temperature control must be done with a thermometer, but if this device is not there, 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 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 discharge of the first stage, an intensive release of light impurities begins. From this moment it is necessary to heat the mixture as smoothly as possible until the second critical moment at 78 ° C, which corresponds to the boiling point of alcohol. Skillful balancing of the heating rate is required in a relatively small temperature range between 78-83 ° C throughout the distillation time. Otherwise, either the ejection of the wash will occur, or the clogging of the connecting pipes with the 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, accordingly, there will be more water, and the whole mixture will boil faster. Then we will come very close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, an intense release of fusel oils begins - extremely undesirable substances in moonshine, which worsen its quality from the standpoint of taste and safety for the body.

You can find out that the moonshine is ready with a piece of paper - it needs to be moistened and set on fire. If it burns with a blue flame, continue distillation. If it stops flashing, then you can end the process.
If you did everything correctly - from the choice of the initial raw materials to the observance of 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 infuse 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 a fun and creative activity. But at the same time, it is important to use it responsibly. Remember that excessive alcohol addiction leads to sad consequences.

First distillation

Pour the ready-made mash into the alembic. 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 call by common names: "head", "body" and "tail". Collect the first 50 grams of drink for each kilogram of sugar spent in a separate container and dispose of it or use it for technical needs. In no case should you use them, as they are dangerous to health.

Next, select the "body" - the raw alcohol itself - 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 - while the alcohol collected in a spoon is burning, the selection can be continued.

At the end of the first distillation, collect the "tails" in a separate container, which also contain a fair amount of fusel oils. However, this distillate, unlike the "head", is not dangerous, and zealous moonshiners, whose production of the drink is put on stream, pour it into the next wash - this makes it stronger.

Cleaning

This stage precedes the second distillation, and its purpose is to rid the drink of harmful impurities. For this, there is the purification of moonshine using coal, potassium permanganate and some other methods, which we have already written about. Choose the method that seems to you the most effective, and proceed, and 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 a 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 God, health is more expensive. Next, select the distillate until its strength drops below 40 degrees. Actually, this is a ready-made drink that only needs to be diluted.

The second distillation is aimed not only at strengthening, but also additional cleaning from 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 is felt to be alcoholic, in order to take all the alcohol from the distillation still. 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 left and the process can be stopped.
3) If you have a thermometer in a distillation cube, then we determine the temperature of 96 ° C, thus we limit the content of fusel impurities in the moonshine. This moment corresponds to the output of moonshine from the cooler with a strength of 40%.

We know that the control of the distillation of moonshine by temperature in the distillation still is based on the fact that each alcohol content in the moonshine corresponds to a certain boiling point.

The data is taken from the table below.

Control of the distillation process by thermometer

Still temperature liquid (° c)	Alcohol content cubed (° c)	Alcohol content in selection (° c)
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 definitely ready, but, having gathered the will into a fist, be patient a little more, and pouring the moonshine into bottles, let it stand for 3-4 days in a cool, dark place. This will make the drink softer and more balanced, and with friends and family you will be able to appreciate its taste.

russian smoke.rf

Schematic representation of the temperature stages of the distillation

Let's go through the temperature stages of the distillation. First, let's draw a graph schematically:

As you can see - this diagram does not indicate degrees Celsius - this all comes from the fact that in fact, not everything is so simple. It is ridiculous to read in the “manuals for moonshiners” that at 63-65 ° the light fractions begin to boil, they must be removed, the body goes from 78 ° to 85 ° - it needs to be collected, and more than 85 ° - the tails - you can't drink them - it's ridiculous. 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 temperatures “mixed” of 78.4 ° + 100 ° !!! In solutions, water and alcohol boil and evaporate together! More fair for practical use would be the following scheme:

Temperature stages of distillation

Now directly to the stages:

At the first stage, we need to separate the heads - this is the so-called "pervach" - volatile fractions, which, not just to drink, but even for rubbing are not recommended. It contains acetaldehyde, formic-ethyl ether, acetic-methyl ether, methyl alcohol.

And also other filth not recommended for use. On the highest possible heat, heat the mash until the first drops from the refrigerator appear. Then the heating rate must be sharply reduced in order to smoothly reach the boiling point of the light fractions. Otherwise, the mash will boil sharply (and in this case, it also begins to foam) and begins to splash out. And in the absence of a dry pot, it will go into the refrigerator, spoiling the quality of the moonshine.

At this time, the collection of heads takes place. If there is no thermometer, we simply reduce the heating after the first drops of product from the refrigerator appear. We are waiting until about 5% of the expected yield of moonshine is selected. (This figure varies in different sources from 3% to 10% - but it already depends on what you are distilling the moonshine for, and how many more distillations are planned). 5% of the expected moonshine volume is approximately 1% of the total mash volume.

Head

That is, if we poured 5 liters of home brew into the distillation cube, and expect to get ~ 1 liter of moonshine, the first 50 grams of distillate are the same “heads”. They can either be poured out or used exclusively for technical purposes.

Upon reaching 78 ° (or upon reaching the volume of 5%), without stopping heating, we perform the following actions - we change the steamer, if there is one, 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 the rejection. We carry out distillation at a temperature of 95-96 ° C - it is undesirable to raise it at this stage - “tails” - fractions containing fusel oils - will go.
Accordingly, as soon as the distillation temperature is not maintained in the specified range, or the distillation yield 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, increasing 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, the tails can be added to the next portion of the mash to increase its strength.

samogonka.org

Long ago, people noticed that liquids begin to evaporate at different temperatures. After a while, they learned to use this property. What is this knowledge used for? How is the technique applied? What is the boiling point of pure alcohol? The article will answer these questions.

Moonshine was once a craft, but now this hobby is no more than a hobby. Moreover, the masters of their hobby rise to unimaginable levels. How does this come about and from which side to approach this not the simplest hobby?

Alcohol has a density different from water, and, therefore, its evaporation temperature will be different... This knowledge is used most widely when distilling mash.

Before you start driving, you need to know:

Boiling points of alcohols. Each faction has its own degree.
The cleaner the final product is, the better the distillation is.
The main guarantee of the quality of the final product is the quality of the initial wash.

Boiling points of alcohols

Pure idealized alcohol has a boiling point equal to seventy-eight.

Ferrying process

Some of the most useful devices for home brewing simple meters will become:

Home brewing thermometer.
Alcohol meter.

Throughout the entire process, it is necessary to maintain the correct degree in the container and carefully monitor the squeeze. Distillation is carried out at relatively low temperatures.

When the product at the exit ceases to smell like alcohol, then we can say that the process of home brewing has passed to the second stage.

Here the desired distillation of the mash into moonshine begins. At the second stage, ethyl alcohol begins to evolve as the final product. The boiling point of ethyl alcohol is 78.37 degrees Celsius.

How to properly expel moonshine from the mash

How to distill the mash into moonshine, the principle is already clear, but how does this actually happen?

Almost any wash is suitable as a basis.... The difference will be that moonshine obtained from different products will have different tastes.

Braga is one of the key elements in obtaining a quality final drink. The strength of the base should be ten to eighteen percent.

There are many requirements and criteria for the technology of mash preparation.

Fermentation occurs nbased on yeast and sugar wort at room temperature. It is best if the fermentation process takes place in a glass container.

Distillation is carried out only from ready-made mash... Its readiness can be determined by the absence of a characteristic hiss, cessation of gas evolution and precipitation.

From all of the above, we can summarize that the moonshine process involves the following actions:

Preparation of the starting material - mash.
Distillation and primary fractionation. Separation of harmful substances such as methanol, fusel oils and others.
Mechanical filtration.
Re-distillation.

Obtaining pure ethyl alcohol

As a rule, the process by which the mash becomes moonshine, produced through a dry pot... The distillation is carried out in the usual way. How to properly distill moonshine with a steamer?

Braga, which is taken as a basis, begins to separate into fractions when heated, but there is no clear division. Sukhoparnik allows you to isolate the fraction, which is the purest alcohol.

Precautionary measures

Moonshine is an interesting processbut we must not forget about safety. The work involves volatile flammable substances.

Excerpt

Many connoisseurs keep the resulting moonshine at the end of the ferry in barrels. Thanks to this, the drink radically changes its taste and quality.

The noblest, most respected and popular way of aging is aging in oak barrels... Alcohol that has been in such a container for a long time changes its characteristics and value.

During such storage, the drink is saturated with oxygen compounds through the pores of the tree. Moreover, alcohol changes its color, aroma, aftertaste.

Saturation with lignin, tannins, nitrogenous and protein substances changes the characteristics and taste of the drink, making it more noble, softer and more pleasant.

Final product

At the exit, almost any drink can be obtained. A matter of taste and imagination. There are few criteria for evaluating the final product:

Taste.
Purification degree.
Recipe (for connoisseurs).

Hello everyone!

Recently, I am often asked questions of the following plan - at what temperature to drive moonshine? Or, how to drive moonshine using a thermometer installed in a distillation still? And the like.

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

First of all, I want to draw your attention to the fact that this article is devoted to working on a classic moonshine still consisting of a tank and a cooler. Well or else dry greenhouse between tank and distiller. The thermometer is installed in a distillation still.

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

What gives a thermometer in a moonshine still

Now I will summarize the advantages of this device, and in the next section I will explain how to put them into practice.

The ability to accurately determine the start of distillation, therefore, save on water, turning on its supply only when it is necessary.
Determine the initial strength of the mash.
Determine the current strength of the moonshine at the exit from the refrigerator, therefore, there is no need to use hydrometers during distillation.
Switch from body sampling to tail sampling in time.
Finish the collection of tails and the entire distillation in time.
Calculate the remainder of the alcohol in the cube.

How to control the distillation process by temperature

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

Below I give a table of the dependence of the boiling point of the mash (or raw) on the alcohol content in it.

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

When distilling mash

Let's say you poured 10 liters of mash.
Braga boiled and the selection went at 92 degrees, hence the strength of the liquid is approximately 12%. Only you need to focus not on the very first drops, but when a cheerful trickle goes and the temperature stabilizes. Yesterday my first drops appeared at 88-89 degrees, but the temperature very quickly reached 93 and then began to rise very slowly - by 0.1 degrees. It is this figure that needs to be guided by.
Drive moonshine up to 98-99 ° C depending on your greed and patience. I usually drive up to 98. I still do not recommend up to 100 degrees - product losses will be insignificant, and you will spend a lot of time and at the same time collect a lot of unnecessary impurities.

When distilling raw alcohol

Filled in, say, 20% sorting.
According to the table, we determine that the boiling temperature of the mixture is 88-89 degrees. Therefore, before 80 ° C, there is no need to turn on water and it can be saved.
In most methods, and in my distillation article, it is recommended to take the body up to 40% in the jet (or while it is burning). This corresponds to a temperature of 95-96 ° C. Those. with such heating, one can proceed to the selection of tails. Looking ahead, I want to say that according to my latest data, it is better to switch to tails at 93-94 ° C. Yes, this is how we send a large amount of alcohol to the tails, but then it will be possible to squeeze out a decent amount of good quality moonshine from these tails. Why it is necessary to finish sampling the body at 93 ° C, I will tell in one of the following articles, when I will organize the information received.
We select tails up to 98-99 degrees.

Getting excellent moonshine is impossible without observing temperature rules and distillation norms. If you make mistakes, then the quality of the drink will noticeably decrease, and the color will become cloudy.

With a proper understanding and application of the alchemical distillation process that occurs during distillation, the distiller will achieve the highest results and create his own masterpiece of moonshine.

Temperature limits do not deviate depending on the distilled material. They are versatile. Adhering to the t ° regimes given below, you will get a crystal-clear distillate like a tear, with excellent taste and no smell. This is the ideal that every alchemist strives for. However, it will take some effort.

The wort contains not only degree and water, but also various compounds of essential oils and other impurities. The main task of the alchemist is to extract the maximum amount of ethanol by heating the mash.

More carefully and quantitatively, you can separate ethyl alcohol, only dividing the moonshine into fractions. To do this, the master moonshiner will need to observe heating control at every stage.

The temperature difference is the key with which it is possible to extract ethanol from the wort, as well as to get rid of the fusel oils from the drink. Despite the constant pressure of 755 mm Hg, ethyl alcohol begins to boil at 78.3 ° Celsius, and the boiling of water is possible only when it reaches 100 °. Since the liquid contains other elements, the boiling temperature ranges from 77 to 100 °.

It can be concluded that the stronger the mash turned out, the lower the degree of heating in the cube, and, accordingly, the higher the quality of the final product.

Reference! Some of the substances contained in the fermented wort have an evaporation temperature above 100, so do not exceed this threshold, otherwise all harmful oils will directly enter the moonshine.

Boiling table for all elements contained in the distillation tank (in brew):

Up to how many degrees to produce heating during the distillation of the mash with a steamer

To control the heating of the liquid, specialized thermometers are installed in the devices. In modern units, such meters even show the degree inside the distillation cube.

The process is important. Therefore, instructions are included:

On low heat, we make sure that the temperature in the tank rises by approximately 1-1.5 degrees per minute. It is necessary to bring the wort to 89-92 °. This is the golden mean, right now the distillation of nectar will begin.
The potion will flow in a thin stream or in rapid droplets into the collection container. The approximate drip rate should be between 110 and 140 drops per minute. The proper speed can be adjusted by heating.
Pay attention to the t ° of the moonshine at the outlet. If it exceeds 27 °, then you need to increase the cooling.
Watch the process slowly. The temperature in the distillation vessel should rise very slowly to 98.5 °. This completes the process, because there is no ethanol left in the tank.

But what if the thermometer is missing? In this case, good old fire will come to the rescue. Apply a few drops on a flat surface and ignite.

A bright flame with a blue or completely invisible will indicate the high strength of the elixir.
If the fire predominates in yellow tones and barely burns, then the degree is not higher than 37-40.

When the puddle of drops evaporates completely, a film with a rainbow overflow can be observed on the surface. These are the same essential oils.

At what temperature and how to properly cut off the ends of the head and body at the exit

Heating power is directly related to the section of the moonshine into fractions . To get the "tops", "middle" and "tails" use their own thermal tricks.

For the first time

If the mash is brought to t 65–67 °, then the ethers and alcohol that we do not need will go first. However, the moonshiner will delight the eye. After all, "things went well" and "the drops ran." Pervak \u200b\u200bis what comes out first. Has earned the title of "stunning" among the people. You should not use it. The content of impurities from acetone to methyl is too high. Can be used instead of solvent on household.

Among the alchemists-distillers, such a faction acquired them "heads", which an experienced moonshiner must "cut off". The collection of "tops" (heads) is made in a ratio of 9-12% of the total expected amount of moonshine.

Reference! A Pervak \u200b\u200bhangover will become very unpleasant and painful. Remember that you consume a huge amount of ethers and oils diluted in alcohol, and the body will react negatively, up to poisoning.

During the second sublimation

The next temperature stage is the collection of the "main body". The heating is slowly increased to 77 °. at this interval must be replaced. If he is alone, then just rinse in cold water.

Now the most active reaction begins, and the distillate rapidly begins to drip and fills the collection container.

At these moments, the moonshiner collects the "golden" mean of his "philosopher's stone". This nectar is already suitable for consumption and for making tinctures. If time permits, after completion of distillation, the body is filtered off with charcoal or potassium permanganate.

Since the heating in the tank will increase over time, the output of the middle fraction of the moonshine will end. Having overcome the threshold of 85 °, a rapid release of essential and fusel oils begins.

Reference! During cooking, do not allow tail oils to enter the middle take-off. The quality of the drink will decrease dramatically, and the nectar will acquire a repulsive odor and cloudy color.

Take the tail of the nectar into a separate container. Although this fraction has 30-35 rpm, the smell will knock you off your feet faster.

The distillation apparatus will dispense the last fraction until the degree drops by 25 °. This ends the alchemical experience.

Important points

Some distillers claim that tails can be overtaken by adding them to a new brew. The Potions Masters disagree and make a very valid case. The last part contains no less impurities and fusel oils than the first. Repeated distillation with new mash will spoil the taste of the extracted elixir and add a dull shade.

Interesting! Moonshiners offer a very interesting alternative to distillation - getting alcohol by freezing the wort. In theory, in practice, alcohol freezes faster than water. The result, of course, will be less, but the experiment can be performed.

The distillation of pickled alcoholic nectars at home is not a complicated alchemical process. But after all, every loving experimenter wants to get a masterpiece, not a surrogate. Potions masters have accumulated experience for centuries through a lot of trial and error. Using proven methods and observing temperature rules, you will be able to distill a real elixir. And ignoring recommendations and haste is the main enemy in this matter..

Mistakes can lead not only to a decrease in the quality of the drink, but harm the health of the taster.
An excessive increase in temperature will harm the bouquet and color of the moonshine, and maintaining the correct degree will allow you to feel the triumph of victory.