Alcohol lovers simply cannot but know such a divine drink as moonshine. Recipes for sugar moonshine, this is just a classic of moonshine. In terms of prevalence and honorability in Russia, moonshine is the undisputed favorite. There is a great variety of recipes, but not all of them give a good result in the end, the quality depends on many factors. In the article, we will analyze in detail all the tricks, the subtleties of the process of making home-made moonshine, so that the taste turns out to be excellent, clean and surpasses the variety of store-bought alcoholic products in all respects.
How to brew moonshine, home manufacturing technology
Action plan.
- We make wort - a solution consisting of sugar and water. Sugar can be used in its pure form or you can add any sugar-containing components (fruits, berries, sweets, etc.).
- Processing of wort into mash, with the help of yeast. They wander, "eat" sugar, producing ethyl alcohol, carbon dioxide.
- Further, the moonshine still "takes up the matter", in which the mash is distilled to separate the alcohol - the first distillation. The drops that come out of the process first are called “pervach”, they should not be drunk at all, since many different harmful substances that can kill health must be separated from the drink. The amount of pervach is 50 ml per kilogram of sugar in Braga.
- There is nothing supernatural in the process of obtaining moonshine, you just need to boil the mash, and cool the steam to a liquid state, drain it into a separate container. Everything is ready!
- We clean the resulting product, because the vital components of yeast are harmful and dangerous, sometimes even fatal. Cleaning methods will be discussed below.
- The second distillation - here everything is the same as the first time, after the selection of the first drops, it is worth replacing the steamer.
- Dilution of moonshine and infusion, the process takes 4-5 days in a dark room, at a temperature of 18-20 degrees, so that the taste is soft and there is no feeling of strength, usually 40-45 degrees is enough, water is added. If there is a chance to buy an oak barrel, then this is an ideal brewing option, betraying the special taste and aroma of oak.
- Additional action - tinting and flavoring, using herbs and spices, for an amateur, depends on preferences.
Here are the main steps on how to make moonshine, and now we will analyze them separately.
Wash all pots, bottles, etc. used during cooking with hot water, and then dry with a dry cloth. Many beginners neglect purity, and the taste of the drink suffers, and all sorts of third-party tastes and smells appear, but this should not be, only the purest product, of the highest quality, you do not need to drink anything, health must be protected.
Component Selection
It is worth paying special attention to the components of the drink, here you can use wheat, black bread, sugar, berries, corn, tomato paste, sweets with fruit content, potatoes, jam, pine nuts, beer, rice, peas, mountain ash, birch sap and much more. However, at home, the most affordable, cheapest component is granulated sugar, consider the recipe for sugar mash, this is a classic of the genre.
Ingredients for making moonshine can be chosen to your liking The classic technology for making mash from sugar and yeast.
- Water in the amount of 5 liters
- 1 kg of granulated sugar.
- Yeast, if dry 20 gr. pressed 100, dissolved in a small amount of water, at a temperature of 30 degrees.
- Dissolve sugar in water and mix yeast in sugar solution.
- Infuse the resulting liquid for 4-5 days.
Of course, in skillful hands, such moonshine will be of high quality, but it is inferior to a drink infused with other raw materials, everyone’s choice here, it all depends on what you need in the end, if chacha, then grapes, culvados, then you need an apple, whiskey, then grain , there is even without a yeast recipe, a kind of know-how.
The fermentation process, and important requirements for it
The wort is subjected to fermentation, during which sugar is converted into carbon dioxide, alcohol. The temperature regime is important, the most normal is 25-28 degrees, if lower, then everything slows down, and at 20 the yeast falls asleep. It is necessary to ensure that the mash does not overheat above 40, the yeast dies. I must say that any yeast from the supermarket is suitable, bakery ones are popular, but dry ones can also be used.
Braga for moonshine Distillation is the most important step
The key stage, done in a moonshine still, is called distillation, there are 2 of them, it turns out a good quality product, there is no need to drive 3 times, because it’s enough for home conditions.
We clean the product
During distillation, along with alcohol, impurities that are hazardous to the health of consumers are released, which must be expelled from moonshine, there are several ways to do this:
- Chemical components (potassium permanganate with ordinary baking soda) and then repeat the procedure.
- Biological compounds - egg, milk, etc.
- Activated charcoal is an environmentally friendly method that is often used.
The easiest way to clean is a jug filter, everyone has it. We just pass the moonshine through such a simple device. And everything is ready! Before starting experiments, reduce the strength of moonshine to 40 degrees, otherwise the removal of harmful inclusions is inefficient and slows down.
Activated charcoal can be used to clean moonshine Giving a divine aroma and tinting.
The final moment, which you can do without, but then the taste will not be so pleasant and pronounced, especially if you add fragrant spices, lemon, and tint with juices or zest, this makes the drink of the gods out of sugar mash, and what a smell, beyond words. Ginger with mint lemon balm, rose hips, coffee beans has incredible flavor combinations. It is interesting to collect flavor bouquets and choose which one you like more.
Educational program on home-brewing technologies from a specialist in this matter.
A little bit about yourself. I have a little experience somewhere a little over 20 years of moonshine, I have already mastered a large bunch of moonshine technologies, I made sugar moonshine, all kinds of liqueurs, liqueurs, ratafia, whiskey, various brandies (including strict cognac technology), chacha, bourbon, UZO, gin, absinthe , polugar, various vodkas. I do it because of creativity, and not because of the high cost of drinks. In addition, I make grain beer (experience 4 years), mead, various wines.
The main equipment of a moonshiner is a distillation cube.
Actually, mash is poured here (or water in the case of a mash column of continuous action). Heating is external (gas, electricity) or internal (electric heaters, steam). Two cubes can be used if one has thick mash, and the second one heats steam, which is fed into the second cube to heat the mash. The larger the distillation cube, the more mash can be distilled at a time. Less heating costs, less overflows and more. Everyone chooses a cube that suits him
Direct-flow moonshine still with a coil.
Its task is to collect all the steam, cool it with the help of a coil, and release it all into a receiving tank. It happens with a vertical coil, in this case the liquid flows evenly, cooling. And with a horizontal coil, where the liquid moves up and down due to the vapor pressure inside the cube. In this case, the output of the product may be accompanied by spitting.
Advantages of the device - cheap, fast.
Cons - a low-quality product, without separation of harmful fractions, there is no strengthening (I have not seen devices without strengthening, capable of delivering more than 80 degrees of alcohol).
Scope - maximum - obtaining raw alcohol
Such devices are sold at every step (good heat, magic), they are inexpensive, the manufacturer diligently talks about the quality of the product at the output. But, to put it mildly, the manufacturer is cunning. It is very difficult to get a quality product on such a device. After such a device, it is better to overtake the product again on a more advanced one (and, of course, it is desirable to drive at least two times).
Film column. More recently, it was discussed here in the form of BKM.
A more advanced device than a conventional coil. At the exit from the cube, the steam meets a cooling jacket (often called a reflux condenser), under the influence of which heavy fractions (water, higher alcohols) are condensed and sent back to the cube. The lungs go further and condense in the second cooling jacket. To obtain raw alcohol, the first cooling jacket is often turned off.
Pros: It is possible to separate moonshine into fractions, which means removing light (methanol, acetone, ethers) and heavy (higher alcohols, including isoamylol, furfural). It is possible to strengthen up to 94-95 degrees of alcohol.
Cons: depends on the stability of the coolant pressure, difficult to set up.
plate column
An interesting device that allows you to get very high-quality moonshine, but for its operation a cooling apparatus is required. The column is placed on a cube, a reflux condenser is placed on top (then it makes sense to separate into fractions), or a direct-flow cooler (in this case, only strengthening and purification due to air cooling can be achieved). The steam moves up through the plates, cools along the way, heavy fractions condense along the way, fall down and meet with the steam, cooling it. Cooling on plates, phlegm (condensed steam returning back to the cube) lets steam through and, as it were, boils. There is a bubbling effect (when steam bubbles through the phlegm that has accumulated on the plates). Due to this, only the lightest fractions are the first to come out, then all the heavier ones with increasing temperature in the cube. More alcohol comes out of the cube - the higher the boiling point in the cube. It allows (albeit roughly) to separate the fractions being withdrawn, and therefore to understand what should be taken into the product and what should be used for technical purposes.
Pros: separation into fractions, strengthening up to 95 degrees of alcohol, retains the aroma of the raw material.
Cons: expensive, the driving time increases, it is not suitable for driving the mash (only for raw, although there are craftsmen).
An excellent solution for those who already understand the processes, but want to drink quality distillates, including NDRP (Nedoriktificat).
Cap column.
An analogue of the poppet, the processes are the same, but due to the turbulence, it allows to achieve a greater separation into fractions. When using copper, it allows you to get rid of sulfur formations in moonshine.
Pros: More separation, better moonshine.
Cons: Price. Transfer speed.
For those who have learned many methods of distillation and can distinguish in the moonshine a variety of apples used in mash.
Distillation column.
Apparatus for obtaining alcohol at least 96 degrees of alcohol. It consists of a pipe filled with a special nozzle, there is a reflux condenser on top. The packing serves as trays, but the area of contact between phlegm and steam is much higher here than in a tray (or cap) column. Due to this, the maximum separation of fractions is achieved. You can know exactly what is coming out from the temperature at the top of the column: alcohol, acetone, methanol, acetaldehyde...
Pros: maximum separation of fractions, maximum purity of the product at the outlet.
Cons: complexity of distillation, high cost of equipment, low distillation time.
For those who want to prepare vodkas, tinctures, liqueurs on pure (and at the same time not purchased) alcohol.
Dephlegmator.
Can be installed directly on a cube or on a column. If you put it on a cube, then due to reflux, the product will be slightly better than with a direct-flow apparatus, but this use is only suitable for obtaining raw alcohol. It consists of two pipes, in the external circuit there is a cooling liquid. Due to the angle of inclination, you can adjust the amount of phlegm returned to the cube.
Pros: Better quality straight line.
Cons: More expensive than straight line.
A reflux condenser is necessary during rectification to ensure a stable return of phlegm to the cube. In other cases, it all depends on the desires.
Dephlegmator with dimroth refrigerator.
Once again, I ask you not to kick, the first post, and even with your own bourbon and rye ale.
A special case of a dephlegmator. Due to the vertical design, it is slightly more efficient than a dephlegmator with a cooling jacket.
Sukhoparnik
A rather useless thing, but it allows you to avoid the release of mash into the product. Doesn't do anything else. Does not know how to get rid of fuselage (due to low cooling capacity). Doesn't know how to purify moonshine. does not know how to flavor moonshine with substances placed in it (herbs, pine nut shells, etc.).
Pros: Cheap and does the job.
Cons: Not a wizard.
Soxhlet extractor
The apparatus from chemical experiments, allows you to extract various substances from the raw materials placed in it. Simply put, after placing the raw materials in the extractor (juniper, anise, oranges, whatever) and starting the distillation, the extractor is poured with hot high-grade alcohol. And not once, but in a cycle, after which the extract is returned to the cube. Hot alcohol draws literally everything from the raw material: color, taste, aroma. The finished product is then either distilled or taken from the cube. Thus, you can get a large number of drinks, ranging from flavored vodkas to liqueurs.
Pros: Fast extraction compared to maceration.
Cons: Requires experience, high cost of equipment.
Brazhnaya column of continuous action.
In this device, water is heated from below in the cube, and the mash is fed from above the column. The column itself is an ordinary column in which the mash does not go into the cube, but is brought out. When descending on plates, due to the hot steam of water from the cube, all fractions are extracted from the mash, in which the boiling point is higher than the boiling point of water. That is, heavy fractions do not evaporate, but are brought out. The process is fast and continuous.
Pros: High speed, yeast does not boil, separation of heavy fractions.
Cons: high cost, the need for a stable supply of mash to the top of the column.
A continuous mash column is suitable for those who distill large quantities of mash at a time. And don't forget about quality.
Those who went through the moonshine school, became to some extent a fan of moonshine, buy alambic. I did not describe the types of alambiks, write about reinforcing columns for alambiks, lenses. This apparatus is completely made of copper, with a "swan neck". It is not for nothing that the famous cognac houses and distilleries use alambicas in their production. This apparatus is for those who fully understand the distillation process.
Pros: Quality is adjustable by the user. Not to get a product to drink quickly.
Cons: Expensive, difficult to use.
At the moment I have everything, I'm done. I did not consider Karelin's flutes and multi-stage distillation apparatuses. In the following parts I will try to consider raw materials, yeast, manufacturing technology. Unless, of course, it will be of interest to the general public. And I will try to prepare posts better without scrapping. Again, from registration to the first post, a maximum of an hour.
Today, stores offer a wide selection of alcohol for every taste, but many people prefer to make alcoholic beverages on their own, using moonshine stills. Experienced moonshiners who have been distilling for many years are able to independently produce alcohol according to a variety of recipes. As for beginners, their number is growing from year to year, and this is facilitated by a rich variety of configurations and affordable prices for them. Moonshine for beginners is a fascinating and completely uncomplicated activity, but nevertheless, every person who decides to start moonshine must pay attention to the principles.
Production of raw materials
Before proceeding to consider the features of choosing a moonshine still, attention should be paid to the manufacture of feedstock for the distillation of moonshine. We are talking about Braga - a waste product of yeast placed in sugar and water. Today there are a large number of recipes for making mash, but still many moonshiners prefer the classic way of preparing raw materials.
The scheme of the moonshine still for beginners
How to cook mash:
- If a person wants to make 5 liters of moonshine, then he will need to take 6 kilograms of granulated sugar, 120 grams of granulated yeast, 25 grams of citric acid and 24 liters of water.
- First of all, sugar should be inverted, that is, purified from pathogenic microorganisms. How sugar is inverted: first, 3 liters of water are heated to 80 degrees, all the sugar is poured in and everything is slowly stirred. The syrup is allowed to boil, after which it is boiled for 10 minutes, removing the foam. Then gradually add the prepared citric acid and reduce the heat on the stove to a minimum. After that, the pan is covered with a lid, and the syrup is boiled for another hour.
- As for the water that will be used in the preparation of the mash, it should be a clean, pre-settled liquid. As for distilled water, it cannot be used.
- The prepared syrup is poured into a container where the mash will ferment, and water is also added to it. Important: the container is filled no more than three-quarters.
- Before adding dry yeast to the workpiece, it should be activated by following the instructions on the package. If there is none, then you can activate the yeast as follows: first boil water, cool it to 36 degrees, pour in the yeast, cover everything with a lid. The dishes themselves are put for 40 minutes in a warm place. When a uniform foam forms on the surface, this indicates that the yeast can be introduced into the workpiece.
- A water seal is installed on the bottle with the preparation of the mash and the container is placed in a place where the temperature is maintained at the level of 26-31 degrees. You can also use the mash warmer. On average, fermentation lasts 4-7 days. Every 12 hours, the dishes with mash should be thoroughly shaken, but without removing the water seal. When shaking, carbon dioxide escapes, which contributes to normal fermentation.
You can drive moonshine only from a fully prepared mash. The readiness of the raw material will be indicated by such signs as the cessation of hissing, the appearance of a bitter alcohol taste in the mash, the lightening of the top layer of the mash, etc.
The finished mash should be degassed and clarified. To do this, pour the raw materials into a large saucepan through a straw, and then heat everything to 50 degrees. Warming up will help destroy the remaining active yeast and remove carbon dioxide.
Degassed mash should be poured into a bottle and brightened with white clay. For 20 liters of mash, clay is taken at the rate of 2-3 tablespoons and the raw material is dissolved in a glass of warm water. Then everything is mixed and poured into the mash. Braga with white clay is thoroughly shaken in a container and left for 30 hours. After preparing the mash, you can start distilling moonshine.
How is distillation of moonshine carried out?
The course "Moonshine for Beginners" includes not only the features of the distillation process, but also the study of the design of the moonshine still. The moonshine still includes a distillation cube in which the mash is brought to a boil. Her vapor rises to the serpentine and moves inside it. In the coil, the vapors will begin to cool and turn into condensate, which is collected at the outlet. In the process of distillation through the design of the moonshine still, impurities, which will be discussed later, are collected in a steamer.
It is worth considering that mash is a multicomponent product, which consists of substances with different boiling points. Therefore, the distillation of moonshine always consists of several stages. When the temperature does not reach 78 degrees, the so-called "heads" boil out of the mash - toxic substances represented by methyl alcohol, acetone and aldehyde. There should not be such components in moonshine, since they are toxic to humans. Therefore, in a state of condensate, they should be collected in a separate container, and then poured out or later used for technical purposes. Part of the "heads" usually makes up only 5-8% of the volume of raw alcohol, which, according to calculations, should be obtained at the exit.
As soon as the mash is heated to 78 degrees, evaporation begins and the conversion of ethyl alcohol into a condensate, which is considered the core of the mash, begins. Its part is 80% of the volume of raw alcohol. Ethyl is expelled from the mash at a temperature in the range of 78-84 degrees.
As soon as the temperature starts to exceed 85 degrees, the evaporation of ethyl stops, but at the same time, the evaporation of fusel oils begins at this stage. These are heavy impurities of moonshine that spoil its taste and smell, and also cause symptoms of a severe hangover in a person. You can get rid of the "tails" at a temperature of 85-95 degrees. As soon as the temperature reaches 99-100 degrees, the distillation can be stopped.
If everything was done correctly, the output will be high-quality raw alcohol. But the distillation of moonshine does not end there. After the raw alcohol should be cleaned. Before this, alcohol must be diluted and its strength reduced to 40 degrees. There are several ways to clean raw alcohol:
- With activated charcoal: for this you will need a plastic funnel, several sheets of filter paper. First, the funnel should be lined with one sheet of paper, after that, activated carbon tablets crushed into powder should be evenly poured onto it. After that, the tablets should be covered with a second sheet of paper and pour raw alcohol through such a filter into a clean container.
- With the help of refined oil: you will need 20 milliliters of oil for every liter of moonshine. After adding the oil to the moonshine, the container with it should be shaken thoroughly. After the appearance of an oily film on the surface, dishes with moonshine must be placed in a dark, cool place for a day. After this time, the moonshine should be drained through a tube with a clean container.
The second distillation in its technology is no different from the first. The only difference is that the second distillation requires moonshine with a strength reduced to 40 degrees. The separation of moonshine into fractions during the second distillation is carried out in the same way as during the first.
gentrification
Some distillers prefer to use moonshine in its pure form, while other craftsmen, using various recipes, are engaged in ennobling the drink. For this purpose, you can use fragrant spices, twigs of fruit trees, pieces of fruit, berries and other gifts of nature. Moonshine can also be dyed using vegetable ingredients. For example, if the drink needs to be given a yellow color, then you need to use infusions of lemon balm, mint or veronica. Blueberries will give the drink a red color, and sunflower seeds - purple, etc.
Whatever, it is important to know that when using berries and fruits, they must be dried beforehand.
Moonshine in the Russian Federation is not prosecuted by law, but only if the person is not involved in the sale of the prepared product to unauthorized persons. If law enforcement agencies manage to fix the fact of illegal sale of alcohol-containing products, then the seller will bear administrative responsibility, expressed by imposing a fine. In case of repeated violation of the law, criminal liability may follow, which is expressed in punishment in the form of corrective labor and even imprisonment.
The best drinks are those made by oneself. This section is intended for lovers of everything natural and homemade. On its pages you will find information on how to prepare a variety of non-alcoholic and alcoholic drinks at home. As an example, you will learn how to make homemade Becherovka, Limoncello, absinthe and many other drinks. Also here you can find information on home brewing, winemaking and other areas of bootlegging. Some of the information is the author's presentation - some drinks were prepared by me personally or by my friends and acquaintances.
Distillation of beer into moonshine will not eliminate its vices - it is foolish to expect good results from sour or expired raw materials. But distill a properly brewed, fresh, heavily hopped drink, and you've got a truly unique, bold, high-potent moonshine that, when properly aged in an oak barrel, will become an exemplary whisky. There is no need to invent anything - in civilized countries, beer has been distilled for centuries, and every year it more and more resembles art ....
Rum. How much of this word. Tropical fruits, caramel, vanilla, oiliness, density, complexity, depth. Dozens and hundreds of subtle flavors. No, this essence cannot be faked. And why, when there is cane molasses? In recent years, the domestic market has absorbed it in full. But there is no detailed, complete and comprehensive guide to making real molasses rum yet. Or is there?...
Potato moonshine is a controversial matter. Some complain about its economic inexpediency, others about its rough, harsh taste, and others about its unpleasant, aggressive intoxication. However, the world experience - Poles, Scandinavians, Americans, Irish - shows that good potato vodka can be prepared. In general, to drive or not is up to you. And ours is to tell you how to do it in the best way. ...
Everyone knows that watermelons have an excellent diuretic effect. Their effectiveness as a means of moonshine, that is, distillate-drinking, has been poorly studied. Nevertheless, the “berries” have potential - watermelon brandy turns out to be tender, delicate, drinkable, suitable for consumption in its pure form, aging on oak or making tinctures. In general, we take the remedy - watermelons - set the goal - high-quality moonshine - and go! ...
Homemade delirium is the best solution for those who have plenty of grapes. On the one hand, this product is much more worthy than chacha. On the other hand - unlike the classic cognac technology with such moonshine, there is much less trouble - almost any grape will do (including sour northern varieties), copper alambic is not necessary, a minimum of skills is needed. With proper aging, we get a surprisingly good drink - tested in practice! ...
The taste and aroma of moonshine, as well as its safety for health, largely depends on third-party impurities that enter the distillate from raw materials, as a result of the vital activity of yeast or during its distillation. Modern equipment and compliance with the rules of fractional distillation solves almost 100% of the problems associated with these impurities, but often the conditions are far from ideal and the moonshine has to be cleaned from smell, unpleasant tastes and harmful compounds. In this article, we tried to systematize and analyze all the methods of cleaning moonshine at home and draw certain conclusions for each of them....
Alcohol, as you know, is made from almost everything that contains food for yeast, namely sugar in any of its manifestations. You've probably heard of hydrolyzed alcohol, which is made from forest industry waste. Against its background, pumpkin is far from the most extravagant sugar-containing raw material, moonshine from which is obtained not only the prescribed strength, but also with a pleasant organoleptic. Gotta get ready!...
The harvest of pears this year is the most generous. They hang, poor fellows - sweet, tasty, filled with juice under the last autumn rays of the sun, and for nothing nobody needs them. Well, where do you put them? Jam, compote? Boring. Wine, cider? Difficult. Tinctures or liqueurs? Where do you get so much alcohol! So what is the question - it's time to drive one of the queens among fruit distillates, pear! Read the article - and you will learn how to make not a banal pear moonshine, but an excellent brandy, worthy of both aging for Calvados and thoughtful ingestion in its pure form! ...
If you are not sure that you have enough knowledge, energy and time to make moonshine - this article is for you!
The easiest recipe for sugar mash.
How to put a braga
We will need:
- Fermentation tank made of food material (food grade plastic, glass, stainless steel, aluminum milk cans, etc.)
- Water seal
- Alcohol Yeast
- Sugar
- Training
If you use our 30l fermentation tank, then you can cook about 20-25 liters of mash in it. We buy bottled (or we can use it from the "tap", but always filtered), spring or well water. We need 20l. We heat the water a little to about 35-40 degrees C. It is easier to dissolve sugar in warm water. We add 5 kg to the water. sugar, at the rate of 1:4, stir until completely dissolved. We will get about 23 liters of wort.
Then we prepare the yeast for making. Yeast is better to use specialized ones. compared to conventional bakeries, they benefit in many ways:
- The yeast smell is less and usually more pleasant, which ultimately affects the quality and taste of moonshine;
- Less foaming
- Because specialized yeast more resistant to alcohols, mash will be stronger and, accordingly, the final yield of the product will be greater
- Alcoholic yeast during fermentation form less harmful impurities.
Calculating the amount of yeast needed is quite simple: for 1 liter of wort, we need about 3.5 -4.5 grams of alcohol yeast. Accordingly, 23 liters. mash we need 80-100 gr. yeast. Pour 1 liter into a small bowl. warm, but not hot water (30-35 degrees C) and dissolve in it 50g. Sahara. Then we add our yeast. After a while, bubbles will begin to appear on the surface, which means the yeast has begun to work.
We wait about 10-15 minutes and pour the resulting substance into the must prepared by us. We tightly close the container and put a water seal. Pour some water into the water trap.
Fermentation will begin in 10-30 minutes. For the first two days, it is advisable to mix the mash, since a film is formed on top that interferes with the flow of oxygen.
Fermentation activity can be monitored by the operation of the water seal, the more often it works (gurgles), the more actively fermentation takes place.
The fermentation process can take from one to three weeks. You can also determine the end of fermentation by the activity of the water seal. You can find out whether the mash is ready or not in two ways: by taste (the mash should not be sweet, otherwise not all sugars have been processed and it will be necessary to add yeast to resume fermentation) and with the help of a sugar meter (reading 0-2%).
When the mash is ready, you can take it out to the cold (but not frost) for clarification, if there is no such possibility, just let it stand for a couple of days so that the actively working yeast sinks to the bottom and does not get into the distillation cube and does not spoil the taste of moonshine.
- Distillation
Pour the settled mash into a distillation cube. The easiest way to do this is with a hose so as not to touch the yeast sediment. We fill the tank of the moonshine by ¾, for example, 12l. fill the tank with 9 liters of mash. We install the distiller on the cube and put the moonshine still on the heating source, supply cooling water, and fill the refrigerator with cold water, and for now turn off the water for the sake of economy.
We wait until the thermometer shows 79-80 degrees, after that we start the water. The first drops, as a rule, go at a temperature of 80-83 degrees. The first moonshine that we receive should never be eaten. In the terminology of moonshiners, this is called the "head". "Head" - consists of low-boiling poisons, acetone and methanol. From 9 liters of mash we select approximately 130 ml. "heads" i.e. the first drops and mercilessly pour out.
Next, we select the product for which everything was started - “the heart of moonshine”, we continue the selection until it is in the “stream” (“stream” is what drips from the apparatus, but has not yet fallen into the container into which we collect moonshine) alcohol will not become 40% vol. You can measure the amount of alcohol in the "stream" using an alcohol meter and a small 25-100 ml flask.
After that, we stop the selection. In the remaining mash "bard" there is little alcohol left, but a lot of fusel oils. If you want to continue the selection of "tails" (moonshine with a strength in the "stream" of less than 40%), then change the container and continue until there is 15-20% alcohol in the "stream". Do not mix "tails" and "moonshine heart". In the future, the "tails" can be poured into a cube during subsequent distillations of the mash.
In a classic moonshine still (for example, in a Brendimaster moonshine still), as a rule, from 9 liters of mash we get 1.3-1.5 liters of 58-62% moonshine.
Important!!! When distilling, do not allow the mash to heat above 95-96 degrees C.
Important!!! Be extremely careful when working with gas. Strong moonshine is a highly flammable liquid. Do not allow moonshine to come into contact with an open source of combustion. This may cause a fire!
After the end of the distillation, turn off the heating element, in order to avoid burns, let the moonshine still cool down and the spent "bard" will fly out.
- cleaning
Cleaning can be done in several ways, but here we will describe the simplest and most common - cleaning with activated carbon. It is necessary to use activated carbon birch or coconut. We recommend - coconut, as its porosity is higher, and, accordingly, the absorbing (cleansing) properties are also higher.
For cleaning, pass moonshine through coal, and not throw it into it. Since coal, when interacting with alcohol for more than an hour, begins to release aldehydes.
To filter moonshine, you can use a specialized column or funnel made of glass or stainless steel. Do not use a plastic funnel and pitcher-type charcoal filters. strong alcohol interacts with plastic, even food.
- Second race.
To improve the taste, the resulting moonshine can be distilled a second time. Having previously diluted it to 20-30% alcohol content. The distillation is carried out in exactly the same way as the first time, with the exception of the fact that now we can select half the “heads” than in the first time, i.e. if the first time we selected 130ml. then this time we will select 65 ml.
- gentrification
The moonshine we received is already of high quality and can be eaten. But if you wish, you can give the product a certain taste, color and aroma, insist on aging in oak barrels, etc. Taste preferences and imagination of the master are already working here. We will give only the classic recipe that we tried and, of course, we liked.
For 1l. moonshine 1 tablespoon of honey, 5 prunes (washed, but not cut) 4 gr. oak chips. Insist for 3-4 weeks and strain. Everything!!!
Always ready to answer your questions! Call, write, come visit!!!
Russia, Moscow, Sumskoy proezd, 8, building 3.
Phone: 8-800-700-34-73 (free within the territory of the Russian Federation)
This email address is being protected from spambots. You must have JavaScript enabled to view.
