Braga distillation in moonshine
So, Braga matured for distillation, lightened and removed from the sediment (see Sugar Sugar), it's time to distinguish the moonshine. By this time you already have a moonshine apparatus. It is best to armared by the factory apparatus, such as the Magarych moonshine, it has a high productivity, there is an armor and a thermometer, which is very important for the manufacture of high-quality homemogon. Moreover, this device is absolutely sealed and manufactured on seamless technology, which ensures safe distillation of the braga in the moonshine. Yes, and for the price - what is needed if you are not a rockefeller.
Braga distillation technology in moonshine
Pour into the distillation capacity of BRAG, at ¾ of the capacity of the container, not more. The distillation cube should be well wash away. Check out all the connections until they started distillation of Braga and did not put it on fire. Tightly screw the neck of the distillation container.
If you have a handicraft distillation device, then dear the neck of the test, for insurance and keep a cup with a test at the ready if you suddenly start skipping steam. Put the device on a large fire before starting braga boiling. As soon as Braga starts to throw (approximately 750 s, if there is a thermometer mounted into the device), it is possible to determine the heating hose of the withdrawing pairs, turn on the cold water through the hose going to the cooler. Put the bank under the nipple from which the moonshine should drop. As soon as the first drops begin to drip, reduce the fire to the small one.
Ethyl alcohol boils at a temperature of 78.80 s, but even earlier (65-780c) begin to boil and enter the snakes of light fractions and methyl alcohol - poison! It must be pouring out of the bank. If there is a thermometer, then everything that goes to the bank to 78.80 ° C should be poured. If there is no thermometer, then beat the first 30 gras of the chip.
The heating temperature is not exceeded. First, it is dangerous - can rush.
Secondly, immediately starts to actively boil Braga and it will be thrown into a serpentine, as well as the emission of harmful impurities will also increase. You will see this right away, as it will begin to drip white drops, sweetish taste. In order for the Braga to run into the hose leading to the serpent, you can pour 0.5 liters of milk in Braga.
First, the jar will come alcohol, 65-700 fortress, which will gradually weaken.
Watch out for the fortress of the distillation of Braga - moonshine and the breeding temperature. As soon as the breagge temperature has reached 85-870s, and the downstream of the outflow decreased to 300, they begin to intensively enter the seawaneous oils and the distillation of the Braga must be stopped, and the remaining brawl pour out.
Here is a video on the topic how to overtake the braga in the moonshine:
Cleaning the moonshine is the topic of a separate article.
Repeated distillation of Mogona
In order to maximize the moonshine from the sealed oils, improve the taste and get rid of the unpleasant odor, it must be reheated again. When braga distillations, Braga and yeast participate in the moonshine in the reaction, so there is some taste and a specific smell during the re-distillation of the moonshine, the main participant of alcohol and almost no yeast.
In the diluted up to 200 mogon, add a bit of manganese (permanganate potassium) so that the most pink has become slightly pink.
Wait until the manganese falls on the bottom, and remove the moonshine from the sediment (using a hose with a suction), strain through the gauze.
Pour into the moonshine, on 6 liters - 1 liter of milk, stir. Wait a precipitate and remove it from it.
Fill into the distillation device (no more than ½ volume) and put on a small fire for the distillation of the moonshine.
Similarly, lean your head and tail. Throw out the first 20-30 gr. The drink and the last outline, which is below 300. Deliver to the desired fortress with soft water, preferably, the spring. Mogon will succeed a little less than in the first case, but it will be much cleaner and better.
In the future, make cleaning the resulting moonshine wood or activated carbon. Manganese do not use - you can harm the stomach.
After the ultimate cleaning of the moonshine, it is possible to reflect it and make delicious or healing tinctures from it. You can do, even cognac from the moonshine. Tincture from Mogon - the topic of a separate article.
The process of distillation of Braga in the moonshine is very responsible and time-consuming. The absence of theoretical knowledge can cause damage to product or obtain a poor-quality drink. Failure to comply with the correct temperature of the distillation of the moonshine can entail serious injuries and damage the interior of the room, and at best, spoil the quality of the product.
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Moonshine chase only from ready to distillation of Braga. An experienced moonshner will determine its readiness without any devices, purely to taste and appearance of fluid. If there is no such experience, you need to use the range, which shows the density of the Braga. The density of the product ready to distilcate should be not more than 1,002. If the device shows the value above, Braga should be kindly.
Determine the product readiness for taste is quite simple. Ready to distillation of Braga has no sweetness. If the sweetness in the liquid is present, it means that it is not ready yet. You can, of course, drive and sweetish braga, but you will lose the amount of moonshine at the exit - not economically. But the goal of the moonshrik is to get a high-quality hoping with the least costs.
Now few people use for the manufacture of moonshine primitive homemade devices from pots and tanks. The market is replete with suggestions, so it is not possible to acquire a high-tech unit for moonshit. A good apparatus will pay off with interest, because the cost of the finished environmentally friendly mogon is several times lower than the price of vodka in the store, the quality of which is not always suited by buyers.
Criterias of choice:
Before distillation, BRAG is filtered, which prevents the steering line and the danger of an explosion. Capacity for the finished moonshine should be on a decent distance from the source of fire, After all, alcohol is a fire-hazard fluid. With the same purpose, before use, the device should be checked for tightness.
All elements of the apparatus are greatly heated when working, so it is necessary to use gloves that protect your hands from burns when changing the drill. Open the lid of the distiller tank can be possible only after the aggregate coolingOtherwise, you risks a face or hand by steam.
Boiling point of ethyl alcohol
The principle of distillation is based on the fact that different components contained in the brand are from a liquid state under the influence of different temperatures are moving into a gaseous state. Distillation separates fluid on fractions derived from themselves by the number of impurities.
At a temperature of 65⁰c, the release of aldehydes, methanol, vinegar, acetone, essential oils occurs. This temperature is supported before the "heads" compartment. "Heads" is the notorious Pervak, which quickly "rubs" from the legs, but has a huge minus - a high concentration of toxins.
The recommended volume of "heads" is calculated taking into account the sugar brought. From each kilogram you should take 40-60 ml of the finished product. After separation of the first fraction, the marriage temperature increases to the level required for distillation.
The most secure body fraction is a second containing ethyl alcohol. The evaporation temperature of the alcohol is 78.
It is necessary to ensure that the degree in Cuba does not rise above the 85 marker.
The third fraction is "tails" in which there are veins oils. "Tails" begin evaporate at a temperature of 85 and higher. The process stops when the fluid temperature in the tank comes to 98.
Fast distillation pursues the goal to reduce the heat treatment time of yeast, which reduces the amount of hazardous impurities in the finished product. The distillation occurs at full power without separating fluid to distillates and without compliance with temperature modes. The distillation continues until the degree of the jet falls to 4 °. Measure the fortress of the mogon should be at its temperature 20.
In the manufacture of fruit and grain alcoholic beverages do not use coal absorption, which reduces the taste and aroma of source products. If a double distillation of grain or fruit raw materials is carried out, "heads" and "tails" are removed in the first, and in the second distillation.
The tank is heated to 65⁰s, And when the first droplets appear immediately reduce the temperature. It is possible to determine the "heads" at the first distillation by the characteristic odor of acetone. If you do not have confidence, use the following calculation: 30 ml of Braga per 1 kg of sugar.
The second faction is a turbulent alcohol, which can already be consumed, but better to bring the matter to the end and make the second distillation to get alcohol of impeccable quality. The jet fence is carried out until its fortress decreases to 30⁰. Separately collected "tails" until the strength of the jet fall to 5 °.
Before the second distillation, the moonshine from the second fraction is divorced to 30⁰ and filtered, in order to remove the sighboring impurities. On each liter, 20 g of vegetable oil is added, stirred thoroughly and leave for 12 hours. Next, the fluid is pumped out with the help of a tube and filtered through the cotton, on which the wood or coconut coal is pre-placed. You can use pharmacy activated carbon.
The second distillation is carried out by analogy with the first, but here "heads" is recommended to extract slower, which will ensure the best quality of the moonshine. Perfect speed of 2-3 drops / min.
The second fraction is driven with an average intensity and until the fortress in the jet drops to 45 °. After that, they substitute another dishes and at the maximum temperature, "Tails" are cut off. When this technology is met, the fortress of the finished moonshine will be at least 55-60 °. Such strong alcohol is not everyone to taste, so it is diluted with drinking water up to 40 °.
Despite the fact that these fractions are unsuitable for use inside, they can also find a worthy application. "Heads" is a technical alcohol, which is used as a solvent or instead of a liquid for washing windows.
The latest fractions are used to prepare outdoor medicinal tinctures. Many ask whether to add tails to a new braga? Experienced moonshoes are not recommended to add "tails" to a new braga, since the quality of the drink is only worse.
And where do you use the remnants after distillation?
Most people have an idea of \u200b\u200bhow to overtake the moonshine. At least theoretical. But not everyone is familiar with the subtleties of the process. This often leads to the fact that the product turns out to be low or the output of it is small, and in the worst case, the event may end the hospital. It is better to study, what is the distillation of the Braga in the moonshine along the steps.
Before starting the process of distillation of Braga, it is worth making two things:
And only after that you can begin to distil your braga.
Distillation of Braga
Now most people prefer to buy a finished device, and not "bother" with the manufacture. When choosing a purchased apparatus, it is worth paying attention to that the metal from which it has was made is sufficient thickness, namely at least 1.5 mm on the walls and 2-3 mm at the bottom. In addition, that the device is easier to wash, it is worth choosing it with a wide bayful neck. For those who like an aromatized drink, a device with a collapsible healer will fit well. For beginners, the best device will be a built-in thermometer.
Safety has passed the test of time and imagined the experience of many people:
After the safety technique has been studied, and the device is ready for work, you need to make another thing - check the readiness of the braga. How to do it?
After the braga is ready, you can make the first distillation.
The resulting product of distilted brags is called raw alcohol. As a rule, its cleanliness is still not enough, so the beat is re-made. Not all experienced moonshoes come in this way, some first turns make quick, often without separation on the fractions, and the heads and tails are selected when repeated.
How to overtake the braga on the moonshine at the second distillation? When repeated distillation, the product is cleaner, with a high alcohol content. Before pouring the raw alcohol to the moonshine apparatus, do not forget it to dilute up to 20% of the alcohol content in order to avoid concentrated vapors. Next, everything is done, as in the first distillation, except that it is considered to be sufficient to select 30 ml per kilogram of sugar. You should also not forget that the cube must be fill in no more than 2/3 of the volume.
Another difference from the first distillation is that in this case it is recommended to complete the selection of the product at 50% of the concentration of alcohol, since it is likely that the tails may also be in a mogon with a concentration of 40-50%.
After a second run, we obtain a finished product with an alcohol content of about 70%. We dilute it to the desired concentration of clean drinking water. In order for it not to climb, it is recommended to pour alcohol into the water, and not vice versa.
How to determine that the process of distillation of Braga can be completed?
Sometimes before the second time, filtering the disturbed braga to get it higher purity and quality. This is done as follows:
If fruits were used to get a mogon, then it is recommended to make another distillation instead of filtering, since otherwise it can lose some of the taste.
After making a moonshine, throw out heads and tails is undesirable, as they have a significant content of alcohol, and therefore can be used for other needs.
Often to clean the product, use substances such as milk, egg protein, rye bread and others. Many believe that it really helps, but this fact remains unproved, so it is recommended to re-run the product to achieve a higher quality. In order for re-distillation to make sense, it is important to carefully select heads and tails each time, then the quality of the moonshine will be at an altitude without any additional cleaning.
Perhaps in order to answer all available questions, it will not be enough, especially those who have never been engaged before. To replenish your knowledge and make work as well as possible, it is also necessary to communicate with experienced dumbers. However, it is worth considering that not all of their advice applies to your case. This skill can be achieved only after time and thanks to the accumulated experience.
The distillation temperature of the moonshine is not just the data that the binders for one or another reasons take into account. The temperature indicator helps at home to create a high quality alcoholic drink.
From the course of chemistry and physics, it is known that the 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.
Temperature Motogon
Braga is a mixture of water and alcohol (and not only), its composition includes a sufficient amount of impurities that boil when one or another temperature is reached. So, to get a product of high quality, it is worth a certain idea of \u200b\u200bhow degrees affect the distillation process.
The answer to the question, at what temperature the moonshine begins to drip, interests many lovers to make distillates at home. The thing is that it is unambiguous to answer it difficult. The indicator is in the range from 78 to 85 degrees.
Some moonshoes argue that the moonshine boils when the temperature reaches 82-83 degrees.
At the same time, the fusion oils and harmful impurities boil with a completely different temperature. In order not to get confused in the distillation mode, it is worth equipping the distiller with a thermometer. The sensor will help track the indicators and produce high quality moonshine.
So, that is the power of degrees:
Focusing on time, trying to deal with degrees, the binders pursue a single goal - to improve the quality of the moonshine. Affect his taste and fragrance. But it should be remembered that the indicators depend not only on the number of ethyl alcohol in Brage, but also from the moonshine.
It should be borne in mind that the distiller with a surfactant has its own characteristics, in addition, in the devices of various designs, the temperature regime has various oscillations. Everything is quite subtle here, because it is worth considering not only the main features of the design of the device, but even the metal from which the distiller was made.
Difficulties may occur if the unit has been made by handicraft. The design does not provide for the presence of a thermometer and hindle it.
Some craftsmen are equipped with a distillation cube sensor, tracking temperature fluctuations with it. But such data is difficult to name accurate. However, it is better than nothing.
Having understood with the fact that you need to follow the indicators, it is worth moving onto the characteristics of fractional distillation.
It is no secret that the distillation temperature of the moonshine changes in the distillation process. Tracking these oscillations allows you to correctly carry out fractional distillation, that is, split alcohol on the fraction and as a result, get a high quality product.
So, the essence of separation on the fraction:
If not to observe the temperature regime, then the risk of "grab tailings" increases. That is, together with the body, capture the latter, tail part, which contains in the composition of harmful impurities and the fusion oils. This will reduce the quality of the product, will change its taste and aroma.
So that this does not happen, you need to learn to understand degrees, equip the device with a good thermometer and follow the recommendations of experienced vinokurov. You can deepen into the study of the problem and consider the stages of distillation in more detail.
Conditionally, all the technology can be divided into 3 main stages that have a connection with indicators on the temperature tracking sensor.
So, the main stages or the connection of the mogon with degrees:
After graduating from the phased consideration of the process, it is worth noting that there are three main indicators in the production of moonshine:
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, which will be a soft taste and pleasant aroma.
From here we conclude that the boiling point of a high-quality moonshine ranges from 78 to 85 degrees. Boiled distillate begins when the indicator is reached in 65-68 degrees.
If there is no possibility to control the production process of distillate using a thermometer, then you should not refuse fractional distillation. It will help significantly improve the quality of alcohol. You can do without a thermometer, but in this case you will have to follow the following rules:
More Dvinones often use the ability of distillate to burn. They set fire to a napkin or a piece of paper moistened in the moonshine. When the paper stops burning smooth, blue flame, the selection of alcohol is stopped.
It is worth noting that the tails can be selected until the fortress in the jet falls to 15-20 degrees. There are no strict restrictions on this. Most moonshoes continue to collect tails as long as they are somehow burning.
