At what temperature does alcohol boil. Features of compliance with the temperature regime of distillation of moonshine. When to stop distilling mash

The distillation temperature of moonshine 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.

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 carry out fractional distillation, 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.

How to choose the right moonshine?

It's no secret that the distillation temperature of moonshine changes during the distillation process. Tracking these fluctuations allows you to competently carry out fractional distillation, that is, divide the alcohol into fractions and, as a result, get a high quality product.

So, the essence of the division into fractions:

The beginning of the distillate selection is due to the cutting off of the heads. The so-called head fraction is moonshine (pervak, or pervach) of high strength, which can be used only for technical needs. Pervak \u200b\u200bmakes up about 8-10% of the total volume of moonshine.
After the selection of heads ends, it is worth starting to select the body. The body is a quality product, which contains practically no fusel oils and harmful impurities. It can be taken internally. Tinctures and other noble drinks of high quality are prepared from such alcohol.
At the final stage, we proceed to the selection of tails. The tail part has a low strength, it contains impurities and fusel oils. But their concentration is slightly lower than in the head fraction. The tails can be poured into the wash, which will significantly increase its strength and resistance to temperature extremes.

If you do not observe the temperature regime, then the risk of "grabbing the tails" increases. That is, together with the body, capture the last, tail part, which contains harmful impurities and fusel oils in the composition. This will lead to a decrease in the quality of the product, change its taste and aroma.

To prevent this from happening, you need to learn to understand the degrees, equip the apparatus with a good thermometer and follow the recommendations of experienced distillers. You can delve deeper into the study of the problem and consider the stages of distillation in more detail.

Distillation of mash: temperature stages and features

Conventionally, the entire technology can be divided into 3 main stages, which are related to the indicators on the temperature monitoring sensor.

So, the main stages or connection of moonshine with degrees:

Let's start with the selection of volatile fractions. When the temperature reaches 65-68 degrees, evaporation of light, but harmful fractions (methyl alcohol, which is dangerous to human life and health, acetaldehyde, etc.) begins. They will be part of the so-called pervak, strong but harmful moonshine. In this case, condensation is accompanied by the appearance of a characteristic, unpleasant odor. First, the "aroma" appears, followed by the first drops of the long awaited distillate. They usually act according to the following scheme: they actively heat the moonshine until the indicator reaches 63 °. Then the temperature is gradually reduced, they continue to heat up, bringing it to 65-68 degrees. If you miss the moment, then the boiling home brew can get into a steam bowl or refrigerator. This will spoil the quality of the finished product, affect its taste and aroma.
At the second stage, we move on to the selection of the main product. The same moonshine that we will drink and use for its intended purpose. Separation of the body occurs when reaching 78 degrees. Before proceeding with the collection of the distillate, it is worth replacing the steam tank, it is advisable to rinse it and re-install it into the apparatus. We increase the temperature gradually, it is not worth doing it abruptly. When the indicator reaches 78 degrees, the separation of the main product will begin. This will not happen immediately, you will have to wait some time. It is difficult to say how long to wait, since it all depends on the design features of the distiller. Over time, the amount of condensed distillate will decrease and the temperature will rise. The selection of the main product is stopped when the temperature reaches 85 degrees. It is at this moment that fusel oils and harmful impurities begin to evaporate. If you miss the moment, the alcohol will have an unpleasant smell and a pungent taste that burns the receptors. Re-distillation will help correct the situation.
When you reach 85 degrees, it is worth starting to select the tail. Before starting collection, you must prepare a special container. Although product selection can be considered complete, tailings are being collected for several reasons. In most cases, they are used in order to increase the strength of the mash, to speed up the process of its fermentation. Ethyl alcohol in a small amount is contained in the remnants of the wash, but it will not work to get it by condensation. Even after repeated distillation, the tails will not be drinkable, they are not used for this purpose.

Having finished the step-by-step consideration of the process, it is worth noting that there are three main indicators in the production of moonshine:

65–68 degrees - the heads begin to recede, the first drops of distillate appear.
78 degrees - we are starting to select a quality product that has good characteristics and can be used for its intended purpose.
85 degrees - you need to stop sampling the body and start sampling tails that can be used to create high quality mash.

If you control the production process and monitor the temperature sensor, then in the end it will be possible to make a drink at home that will have a mild taste and pleasant aroma.

From this we conclude that the boiling point of high-quality moonshine ranges from 78 to 85 degrees. The distillate begins to boil when it reaches 65–68 degrees.

How to do without a thermometer?

If it is not possible to control the distillate production process with a thermometer, then you should not give up fractional distillation. It will help to significantly improve the quality of alcohol. You can do without a thermometer, but in this case you will have to follow the following rules:

The appearance of a sharp, unpleasant odor will help to recognize the yield of the head fraction. It indicates that harmful impurities and aldehydes have begun to evaporate.
You can use an alcohol meter instead of a thermometer, when the strength in the stream falls below 40 degrees, they begin to collect tails.
If the distillate output dropped to zero, that is, condensation stopped, then the temperature reached a level of 83 degrees.

Still distillers often use the ability of the distillate to burn. They set fire to a napkin or paper dipped in moonshine. When the paper stops burning with an even, blue flame, the selection of alcohol is stopped.

It is worth noting that the tails can be taken away until the strength in the jet drops to 15–20 degrees. There are no strict restrictions on this. Most moonshiners continue to collect the tails as long as they somehow burn.

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).

The 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. Moderate alcohol consumption 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.

With any rectification, the temperature during home brewing is maintained within certain limits. Likewise, Water for stirring granulated sugar, and especially yeast, must be taken warm. If the yeast is dry, it is necessary to "revive". First, stir in water with a temperature not higher than 35 and not lower than 25 degrees, add a little sugar and let stand until foam forms. Then pour into a container. do not need it. The mash fermentation takes place at room temperature.

About the temperature required for distillation

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In home brewing, it is very important not to overdo it with temperature during distillation. The boiling point of water is 100 degrees, alcohol begins to evaporate intensively a little earlier. If you do the distillation of boiling mash, then the moonshine at the exit will become cloudy.
Moreover, it will drop sharply. All harmful impurities from the wash will get into it. A thermometer in the lid of the distillation cube will allow you to control the process. The optimum distillation temperature is 79 - 82 degrees Celsius.
But already at 65 degrees of heating, the evaporation of light alcohols and ethers begins. This is the "head" of moonshine or "pervach" - the first liter (if the container with home brew is at least 25 - 30 liters). Drinking it is harmful due to the presence of ethers in it. And the temperature of 78 degrees "makes" ethyl alcohol to evaporate.
It is collected in a separate vessel. The heating of the mash is reduced so that it does not boil. Then they bring it on low heat until the temperature rises again to 78. And the distillation is continued further. The exact boiling point of alcohol (100% ethanol) is 78.39 degrees. 96% of the rectified liquor boils a little earlier (78.15).

The boiling point of alcohol in the mash is different, but you should not think that maintaining the optimal regime does not matter. Compliance with the temperature regime is considered one of the important components of the process of obtaining high-quality moonshine.

In the process of maturation of the mash, temperature plays almost the main role, this rule also applies to distillation. When the mash ferments, it emits heat, while maintaining one or another temperature level will have a direct impact on the fermentation process itself and on the quality of raw materials.

The boiling point of alcohol in the mash

In the process of ferrying, degrees are also measured not for the sake of interest - they help cut off the "tails" and "heads" during fractional distillation.

The fermentation temperature of the mash for moonshine depends on several factors, the optimal indicator is 25-28 degrees. But do not forget that yeast in the process of life, that is, when sugar is absorbed and converted into alcohol, it releases heat.

Braga for moonshine is prepared based on several rules. But even a high-quality brew will not turn into moonshine, which will have high characteristics, if the temperature regime is not observed.

So, tips for maintaining the temperature, or the rules for making quality wort:

"Correct" brew wanders at a temperature of 25-26 degrees. If the temperature rises to 30 degrees, then there is nothing to worry about.
Lowering the temperature to 17-18 degrees can cause the yeast to "fall asleep". The fermentation process will stop but can be resumed.
When the temperature rises, microorganisms stop working, they simply die, and the fermentation process cannot be resumed. The braga will have to be poured out and replaced with a new one.

To monitor the degrees in the process of home brewing, distillers equip the mash container with thermometers and monitor the mode. However, you should pay attention not only to the room temperature, but also to the season.

Moonshiners advise:

If it's cool outside and indoors too, then it is best to add a little more yeast to the mash - this will help speed up the fermentation process. But in return, the drink will have a characteristic aroma, which can be considered the hallmark of moonshine.
When the room temperature is stable, warm and there are no drafts, you can slightly change the proportions, add a little less yeast. This will not significantly affect the fermentation process, but it will improve the quality of the product.
Moonshine can be influenced by using an aquarium heater, but do not overheat the mash, as this will not lead to anything good. When the temperature rises to 40 degrees, microorganisms die, this process is irreversible. If the fungi are simply "hibernating", then the rise in temperature will help revive them.

Temperature table

A table of temperatures that will help in the process of making the mash.

Problems begin when the temperature in the tank rises above 30 degrees. For this reason, it is worthwhile to closely monitor the regime and, if necessary, lower or increase the degrees. This will ultimately help to obtain a high quality product that, when properly distilled, will turn into a pleasant, soft alcohol.

Distillation of mash: process and maintenance

The distillation temperature of the mash is of direct importance. The indicator is controlled using a conventional thermometer. The distiller is equipped with various devices, the temperature in the cube is monitored by taking readings from the distillation cube. Degrees help to carry out fractional distillation and finish the selection of this or that fraction on time.

The evaporation process is subdivided into several stages. Water evaporates at one temperature, alcohol at another, and fusel oils begin to boil at a third temperature.

To get a high quality product, to separate the alcohol from the booze and get a good moonshine, control over the indicators will help.

The mash distillation process can be divided into several stages:

First stage: keep the indicator at the level of 63-68 degrees.
Raise the degree to 78.
85 degrees - we begin the selection of the "tail" part.

If the distiller and the wash, which is poured into the alembic, are heated to 65–67 degrees, then the evaporation of fusel oils and alcohol will begin. The first drops of the cherished fiery water will appear. But it is not recommended to drink it. People call such moonshine pervak \u200b\u200band consider it high-quality and strong. In fact, this mixture can hardly be called moonshine.

Pervak \u200b\u200bcontains a huge amount of impurities, starting from methyl alcohol and ending with acetone. Such a drink quickly intoxicates, it causes severe poisoning, strongly "hits" the kidneys and liver. Drinking pervak \u200b\u200bis not worth it, it is collected in a separate container and used only for technical needs.

Among the distillers, pervak \u200b\u200bis called "heads", they are cut off and not used, they cannot be used. Percentage of the total volume is about 8-10%.

When the indicator rises to 63 degrees, heating is at the maximum temperature, then the degree is reduced, at this time the temperature should be about 64-68 degrees. If the indicator is not reduced, then problems will arise: the mash will end up in the refrigerator and other parts of the distiller, and the moonshine will eventually acquire a characteristic fuzzy smell and a cloudy color. Even if a distiller with a dry steam is used, this will not help to save alcohol from deteriorating taste and smell.

Repeated distillation will help to correct the situation: it will significantly improve the quality of moonshine, will affect its taste and aroma.

Then we proceed to a new stage - collecting the main moonshine. It is advisable to replace the dry greenhouse. You can simply remove it and rinse it in cold water, and then substitute a container to collect the main product. At the same time, the temperature is maintained at 78 degrees, it is at this moment that alcohol begins to actively evaporate. With condensation (collision of cold water and alcohol vapor), the process of distillate separation begins.

When the indicator reaches 78 degrees, the release of the so-called "body" will begin, which can be used for ingestion.

The temperature will gradually increase, while the product yield decreases. When the liquid heats up to 85 degrees, fusel oils begin to stand out. The ingress of fuselage into the main product changes its quality: the color of the moonshine becomes cloudy, it will have an unpleasant, pungent smell.

However, the distillation process does not end there. We proceed to the third stage, which is called the selection of "tails".

At a temperature of 85 degrees and above, a certain amount of alcohol is retained in the base. But it is so small that it is no longer possible to get the product in a pure or relatively pure form. For this reason, moonshiners proceed to select the last part.

The fraction called "tails" has a low strength and a pungent smell. Such moonshine will be cloudy, which also indicates its dubious quality.

The distiller gives out "tails" until the strength in the stream drops to 20 degrees. Then the collection of this fraction is stopped and the distillation is finished. On this, the process of home brewing can be considered complete.

There is also an alternative to distillation - this is freezing. The process is laborious, but quite interesting. The thing is that water freezes at one temperature, and alcohol at another. The effect of freezing is small, but for fun you can try.

Distillation without thermometer

Often, the right device is simply not at hand. If for one reason or another it is not possible to measure the temperature, then you can use the experience of the distillers and stop selecting the main product when some signs appear.

When to stop selecting a "body":

High-quality moonshine burns well, the flame is even, it differs in color. When paper or a napkin dipped in alcohol burns badly or goes out, it is worth stopping the collection of moonshine.
When the temperature reaches 83 degrees, the distillate yield does not just decrease, but drops to zero, that is, it stops completely.
Many moonshiners know that as soon as the fortress in the jet falls below 40 degrees or is approximately in this range, the collection of the main fraction is stopped and the "tails" are taken away.
You can use another method - just smell the moonshine. Both the "heads" and "tails" have a rather pungent smell, which cannot be said about the main part.

In some cases, the first distillation is carried out without separation into fractions, then the temperature of the mash during distillation does not play a special role. But during re-processing, the degrees will have to be monitored, otherwise it will affect the quality of the moonshine, its taste characteristics, etc.

When producing alcohol at home, it is worth monitoring all the nuances, controlling the process. If you miss something, you can end up with a product that will be of low quality. However, almost any mistake can be corrected.

The boiling point in the production of ethyl alcohol must correspond to the technology. Liquor products are obtained by distilling mash. In order for alcohol to be of high quality and safe to use, this is done in the factory, observing modern technical norms and rules. The boiling point of the mash depends on its composition. Technologists take this into account when producing ethyl alcohol. Pre-analyzes are carried out and all details are taken into account.

The optimum temperature for distillation of the mash is 79-84 0 С. It is maintained during the period of sampling the main fraction of raw materials. Measuring devices make it possible to ensure that the temperature in the vessel where the boiling process takes place does not fall or rise.

The distillation process also depends on its purpose. Ethyl alcohol is obtained for the production of cognac, vodka, liqueur and other similar drinks. It is also used in pharmaceuticals. A huge number of drugs are produced on the basis of ethyl alcohol. These medicines are prescribed for various diseases of the cardiovascular, nervous, respiratory, and digestive systems.

The process of obtaining alcoholic beverages

The mash is prepared in advance. It has quite a few impurities. The main task is to separate the pure product from all unnecessary. In production, this is done so that the finished product contains a minimum and insignificant amount of harmful substances. When processing mash at home, it is almost impossible to obtain high-quality alcohol. The distillation process consists of three main stages. Each of them has its own characteristics.

The higher the concentration of ethyl alcohol in the wash, the lower the boiling point. Equipment plays an important role in the distillation process. It must be equipped with accurate measuring instruments.

First step

Volatile fractions are initially selected. The process of evaporation of harmful substances takes place. At the same time, the temperature of the mash corresponds to 64-67 0 C. The braga begins to partially get rid of methyl alcohol, acetaldehyde and other poisons. The first condensation appears. It has a characteristic odor.

The liquid obtained at the first stage is popularly called "pervak". In home production, it is considered the strongest and one of the best. When drinking "pervak" people get drunk faster, but not because the drink has a high concentration of alcohol, but because there are still many poisonous impurities in it. In factory production, the first fraction is drained separately. Then it is used for other needs (for example, technical).

Second phase

After the "pervak" or "head" (as it is called in the factory) is drained, the selection of the main product begins. Initially, the mash is heated at maximum fire until its temperature reaches 63-64 0 C. This is provided by the technology. Further, the gas supply is reduced in order to smoothly go to a temperature of 64-69 0 С. Then the “heads” are removed.

Then the fire is gradually added again. As a result, the temperature of the liquid in the vessel rises. The more it rises, the less the finished product comes out. The collection of alcohol is stopped when the temperature on the measuring instruments reaches 85 0 C. This is done because under these conditions fusel oils begin to evaporate. As a result, the quality of the product deteriorates.

Stage three

After the first and second processing of the wash, a certain amount of alcohol still remains in it. Its concentration at the moment depends on the correctness of the preliminary procedures. When the temperature of the mash reaches 85 0 C and more, the boiling process is stopped, the fire is stopped. Then the liquid is poured into a separate container.

These residues are often used for the production of another batch of alcoholic beverages. That is, the waste liquid is poured into the wash in order to increase the alcohol concentration in it.

Blending

At this stage, the various components are mixed, according to the recipe for creating an alcoholic beverage. Alcoholic beverages should not contain unnecessary ingredients. The recipe is created for standard raw materials of average quality. Qualified foremen should be allowed to work of this type. In the course of the release of alcohol, changes in the recipe can be made that do not contradict technological norms and rules.

The components are mixed in special closed vats. Blending containers are made of stainless steel. They have high performance characteristics, are not afraid of the negative effects of aggressive environments, water, high temperature, etc. Each vat is equipped with a front-blending platform. It contains measurements for all ingredients - water, alcohol, solvents, dyes, semi-finished products, etc. The components enter the vat through a communication line (tubes, channels).

To obtain a liqueur based on fruit and berry raw materials, blending is carried out by gradually adding the following ingredients: slightly pre-fortified juice or fruit drink, 30% water, alcohol (the entire dose according to the recipe), 30% water, sugar syrup, citric acid, dye, 30% water.

The components are introduced into the vat slowly in order to obtain the desired result (a chemical reaction has taken place). The blend is thoroughly mixed after adding each ingredient. Then another 20-30 minutes at the end of the addition of all components. Citric acid is administered as a solution. It is diluted with water in advance. There are alcoholic beverages that contain essential oils. These components are diluted with alcohol before blending.

After mixing the ingredients, the product is sampled. If necessary, adjustments are made to the composition. Additionally add sugar syrup, alcohol, water, etc. The adjustments are made according to special formulas provided by the technology.

Aging and stabilization of the alcoholic product

After blending, the semi-finished product has a sediment and a cloudy color. In order for the manufactured product to be more tasty and of high quality, it is recommended to stand it. It doesn't take too long. Exposure is carried out from days to three. This is done to precipitate sediment and improve the transparency of the product. Each type of alcoholic beverage has its own aging time. The temperature at which this process takes place is also different for each drink.

A few rules of excerpt:

In the course of aging, alcoholic beverages lose their strength a little, therefore, an extra dose of alcohol is added to the container first;
It is prohibited to adjust the composition of the drink after aging by the production technology;
Mixing alcohol during aging is unacceptable

There are certain types of liqueurs that are aged for several months (for example, Chartreuse is aged for a year). After blending, the product is poured into oak barrels, where it is impregnated with wood. At the end of the aging period, the liqueur acquires its characteristic taste, smell and color. Then the product is sent for filtration using industrial equipment. And only after cleaning the liquor is delivered for bottling in containers.

Each liquor consists of a colloidal system. Under certain conditions (violation of the technological process, storage rules, etc.), a semi-finished product can lose its characteristics - a characteristic taste, smell, color. This should not be allowed, since the quality of alcohol decreases significantly, which can be dangerous for consumers.

Turbidity of the semi-finished product occurs due to the instability of the deck system. In most cases, this is observed in cognac drinks, wines, liqueurs based on fruit drinks and juices from fruit berries. The colloidal system of the product comes to equilibrium a day after alcohol is added to it.

The following factors also affect the turbidity of the drink:

The presence of metal ions of various types;
Tannin content;
Bile acid balance.

Alcoholic beverages are stabilized in three ways - physical, bio- and physico-chemical processing. This is done in order to improve the quality of the product. During physical processing, the log system is affected by lowering the temperature in the vat.

This is done as follows:

Brine is fed into the coil with which the product container is equipped. They actually cool the blend to t \u003d -15 0 С.
The product is allowed to stand under these conditions for 2 days;
Take a sample for quality control;
The cold treatment is finished, the liquid is left in the vat for another day, after which it is sent for filtration

For physical and chemical processing, gluing agents are used. These include gelatin, fish glue and other similar materials. These substances react with colloidal particles and form an insoluble precipitate, provided that the liquid contains metal cations.

It is advisable to carry out biochemical processing at the stage of preparing raw materials for the production of alcoholic beverages. To improve the quality characteristics, the wine is heated and enzyme substances are added to it.

Production of cognac products

As it has already become clear, it is almost impossible to obtain pure vodka by simple distillation. This is due to the fact that there are always impurities in the mash. Their boiling point depends on their type. All impurities are divided into two main groups. The former are low-boiling, the latter are high-boiling. They are also distinguished by composition, smell, taste and other characteristics. For example, the boiling point of methyl alcohol is 65 ° C. This impurity has no smell or taste.

Cognac products are obtained by processing wine. Production begins at the end of the harvest season and continues until the beginning of the third month of spring of the following year (early May). There is a certain difference in obtaining cognac and vodka drinks. It is strictly taken into account in the factory. In the production of vodka, they try to get rid of all impurities. The technology for producing cognac drinks is slightly different. They also try to cleanse the product from poisons. But those impurities that affect the taste of the drink, its smell and color are left in an acceptable amount.

The production of cognac drinks is a delicate matter and requires professionalism from the technologists. In order for the product to have a characteristic aroma and taste, it is worth carefully monitoring all stages of obtaining a cognac product, from harvesting to the end of distillation. The distillation temperature depends on the composition of the wine.

To obtain cognac, different grape varieties are used. The most popular is Ugni Blanc. It is used most often, since it is universal. The vine is planted on the plantation, in rows. The distance between the cramps is 3 m. This makes it possible to harvest using special-purpose machines.

After that, the grapes are transported to the factory. There I squeeze it on presses to get juice. The berries are crushed in half. This is provided by the technological standard. Further, the resulting juice is sent to ferment.

Several rules are strictly adhered to here:

It is strictly forbidden to add sugar and its substitutes to the liquid;
Strict control over the process (compliance with all technological standards);
If necessary, it is allowed to add antiseptics to the liquid according to the regulations

After fermentation, the product goes through the following stages - distillation, aging, blending. At the end of all this, other components can be added to the finished drink, but this is no longer necessary.

The release of any alcoholic beverage must take place in a factory, where qualified craftsmen work, there is modern equipment, and technological norms and rules are observed. In the production of alcoholic beverages, the boiling point of mash or wine is important (depending on the type of product). It is very difficult to create all the conditions at home for the production of high-quality alcohol that is safe for consumption. The probability percentage is close to zero.