Distillation of home-made moonshine, its purification, filtration and refinement of the taste and smell of moonshine.

Distillation of home-brew is the process of dividing the mash into the alcohol component and all the rest. This process is quite simple, since the alcohol fraction is lighter, as a result of which it passes into the vapor before other components. 

Distillation of home-made moonshine, its purification, filtration and refinement of the taste and smell of moonshine.

It should be noted that only with careful preparation of the equipment for distillation, as well as strict adherence to the technology, the prepared home-brew will be of high quality. Of course, to some extent, the quality of the finished product is also determined by the level of equipment, but this is not so important.

heated slightly stronger while reducing the heating rate. This stage is considered the main in the distillation process, since it is at this stage that the bulk of home-brew is produced..

In this case, the temperature should not exceed 83 degrees. As soon as the temperature reaches 85 degrees, the distillation process is stopped and a test for alcohol content in the brew is carried out. For this purpose, a piece of blotting paper is lowered into the mash. If the paper lights up, it means the mash still contains enough alcohol. In this case, distillation is continued. If the paper does not light up, distillation is stopped..

Cleaning and filtering home brew.

Complete purification of home brew includes multiple fractional distillation, as well as chemical and physical methods of purification. In the process of cleaning home moonshine, it must be borne in mind that alcohol of high strength strongly retains impurities, especially at high temperatures of alcohol liquids. Therefore, before each additional distillation, moonshine is diluted with spring water to 40 degrees.

It should be noted that the higher the quality of the added water, the more efficient the distillation process. The amount of added water is determined by the strength of homemade moonshine. As a rule, the amount of water should be 50% of the amount of moonshine. For very strong home-brew moonshine, the amount of added water is increased, but for very weak moonshine, it is reduced. To determine the strength of moonshine during dilution, an alcohol meter is used.

In the process of fermentation under the action of yeast and the enzymes secreted by them, sugar is converted to ethyl alcohol. However, in addition to ethyl alcohol, propyl, isobutyl and isoamyl alcohol (fusel oils) are produced during fermentation, as a result of which moonshine gains an unpleasant odor and harmful properties. Fusel oils are removed from home-brew by fractional distillation, as well as chemically.

For this purpose, use alkali (1-2 g per 1 liter of moonshine) or soda (5-7 g per 1 liter of moonshine). In addition to fusel oils, other impurities are also formed in moonshine (acetic aldehyde, acetic acid, formic acid ether, formic acid, ethyl acetate, methyl alcohol, ketones, etc.). The most dangerous of these impurities is methyl alcohol, since its ingestion leads to very serious diseases..

Purification of most of these impurities occurs during the second distillation. That is why it is not recommended to take the first distillation moonshine inside. Impurities that could not be removed by distillation are removed by chemical means. For this purpose, charcoal from a bonfire or stove is used. The cooled coal is poured into a container with moonshine (50 g of coal per 1 liter of moonshine) and insisted for several days, occasionally shaking. After precipitation, the moonshine is filtered. To remove impurities, it is recommended to use activated carbon sold in pharmacies.

Refining the taste and smell of homemade moonshine.

The quality of home-made moonshine is determined not only by its strength, but also by taste and smell. Refining, or giving the moonshine a mild taste, can be done in the following way. Moonshine is poured into an enamel container, sugar is added, put on low heat and heated to a temperature of 70 degrees, after which it is removed from the fire and cooled to room temperature.

To give moonshine a certain color, add black or green tea along with sugar (1 tablespoon per 1 liter of moonshine), then the moonshine is cooled and filtered. The taste and smell of moonshine before and after cleaning are significantly different.

If you put a little sugar, the moonshine will be purified to a lesser extent, and with an excess of sugar, the drink will acquire a sweetish taste, which is also undesirable. Moonshine will get a pleasant taste and aroma if, after the second haul, add fresh milk (200 ml of milk per 1 liter of moonshine), insist for 30 minutes and add sugar.

According to the book “Moonshine and recipes for the preparation of moonshine”.
I.A. Zaitseva.

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