How to overtake moonshine a second time? The distillation of moonshine

Moonshine is a favorite drink, which in our time, when there are practically no special prohibitions on making it for personal purposes, is driven by everyone (for some reason, I remembered Gaidai’s notorious film “Moonshiners”). But not everyone knows how to overtake moonshine a second time to get a truly magical drink, pure as a tear! And who needs this at all, after all, and the first starter is also drunk pretty well?

A few questions

Why distill moonshine a second time? Repeated, more thorough distillation removes many foreign impurities from a home-made drink, and its quality improves significantly. You will spend a couple of hours of additional time on the whole process, and the result will exceed all possible expectations. In addition, all that is needed, you already have: a moonshine still, raw materials. And almost all types of intermediate product (pervach) can be subjected to this execution, regardless of the raw material from which it was created. Repeated distillation of moonshine is a rather simple thing, and if you have already learned how to drive the primary product, then it will be easy for you to learn how to make a double distillation drink. You can also refine the moonshine that you drove earlier without knowing further technology in this way.

A bit of history and theory

Of course, you can make a mash and drink it with great pleasure and success. So, in fact, they did it earlier in Russia - they were naughty. The method of distillation has not yet been massively mastered by the people, so they made a mash of everything that comes to hand, and then drank. But, according to doctors, drinking mash is often very harmful. It contains acetone, and aldehyde, and fusel oils, and other various substances, from the use of which there is even a fatal outcome (if a lot). And if you do not abuse it very much, then it turns out pretty harmful.

We chop "heads" and "tails"

With the invention and implementation of the mash distillation method, the first moonshine also appears. Braga is transferred to steam and the part that can boil at 78.4 degrees is cooled (this, in fact, is drinking ethyl alcohol). Such a product is called the “body” of moonshine, but there is also a “head” and a “tail”. The first is what comes out of the device from the very beginning. Previously, this fraction was considered the most beating in the brain and was very popular among the people. However, if you look at what this part is? The head consists of acetone for the most part. The fact is that for acetone, the boiling point is much lower - 56.2 degrees Celsius. So he leaves the apparatus first. Of course, such a pervach hits the head hard, but normal people still do not drink acetone! The tail, on the contrary, is made up mainly of fusel oils. They have a boiling point higher than that of drinking alcohol - more than 80 degrees. Therefore, these snakes come out of the moonshine last. This bourd is also not recommended to drink, even in the most extreme cases.

Why is it desirable to distill again?

The ethyl alcohol we need is in the middle, and it is necessary to extract it. How to do it? An ordinary thermometer, with which the apparatus should be equipped, helps very well. Then you will probably already know what temperature the liquid is leaving, and cut off the “tails” and “heads” in time. But all the same, it is impossible to cut off filigree, for example, the head, all the way to the last. Some particle of acetone will break into the body of the drink, but this is not good. So, for this, distillation of moonshine is needed a second time. To be safe from the presence of acetone and fusel oils (resulting from incomplete clipping) in a noble home-made drink. So the product obtained for the second time becomes much cleaner.

Phased stage moonshine

So you have already expelled body. There is also a moonshine still of your design. In principle, nothing more is needed technically, only water. The correct technology of double distillation of moonshine includes several stages. Each of them is undoubtedly important for the production of a good, high-quality product.

Water dilution

Before overtaking the moonshine a second time, you must first dilute it with clean (you can spring) water at room temperature. The water is cool. It must be added, stirring, up to 40%. This is mainly done in terms of security. Too strong a liquid to be distilled can cause a fire in the moonshine itself. And also a strong pasture (first) has a very strong connection with fusel oils. Diluting moonshine with water, we partially destroy these bonds. If this is not done, then distilling the moonshine a second time will not lead to the desired success. So, we dilute with water and stir until visible uniformity. And so that the mixture does not get cloudy, it is recommended that moonshine specialists pour moonshine into water. If you do the opposite, as a rule, you get a mutnyak.

Additional cleaning

Perhaps you have already cleaned the first moonshine that was expelled in some way known to you. But do not be too lazy to do it again, for example, manganese. To do this, take three grams of powder and dilute in a glass of hot water until completely dissolved. The resulting liquid must be poured into diluted moonshine, stir and insist 15 minutes. After - pour a large spoonful of soda and salt and stir again. Let us brew a couple of hours again. At the end, filter the mixture through a filter (can be made of cotton wool and gauze, folded in several layers). And already with this liquid we continue further fruitful work.

Distillation

How to overtake moonshine a second time? The process itself is not so complicated for someone who has at least once used a moonshine still. There is practically no difference from primary distillation. So, we reduce the strength to about 20 degrees so that the vapors do not ignite, and we begin forcing. Using a thermometer adapted to the device, we monitor the temperature at the outlet (see above how to determine harmful parts by their temperature). It is important to fractionate what flows into the tank. The first 10 percent is recommended to be cut off at the exit. The next approximately 80% is the very thing that we need. We collect alcohol until the degree drops to 45 (measure with an alcohol meter). The remainder is also collected and used for future mash. Thus, the question of how to distill the moonshine a second time will be resolved, and the answer to it will be received. With the help of double control (alcohol meter and thermometer), it is quite accurate to cut off unnecessary, getting a really clean drink. A chemical analysis of such moonshine shows that the content of acetone and fusel oils in it is practically reduced to zero. And if you want to use this home-made vodka with minimal health risk, then you just need to know how to make a double distillation of moonshine. And finally, a few subtleties and tricks from experienced masters of home brewing.

A few tips: how to overtake the moonshine a second time?

It seems to be a completely simple process that does not require special technical training. And they noticed that for some, double moonshine is tasty, while for others it’s not quite that (or rather, not at all). Probably, you say, the whole thing is in secret family recipes, passed down from generation to generation. Oh, I supposedly just such moonshine I can not drive out, whatever one may say. All this is correct, but not 100%. Of course, there are certain family formulations for the production of the original drink, but there are also small nuances that everyone needs to know to improve the quality of their products. Let's try to declassify them a little.

1. It was noticed by all specialists that the quality of water is very important for secondary distillation. The higher it is, the moonshine tastes better. Some even use structured, melt, oxygenated, or electronically saturated water to get the desired result. We have nothing against these ideas. It is noticed that water from a conventional tap, for example, and water from a mountain river or spring are two big differences. In addition, structured water (for example, melt) breaks down impurities that have contacted with alcohol very well. Therefore, use spring or purified (tasty) water, in no case boiled.
2. Dilute the primary product with water before distilling the moonshine a second time, it is necessary to a fortress below 20%. Ideally there will be 15, plus natural water of the highest quality. Then the double moonshine will turn out very tasty. Water will dissolve the impurities that go into the “head” and “tail”, and the “body” of the drink will turn out to be crystal and taste and smell pleasant.
3. Use all available methods of additional cleaning before overtaking moonshine a second time. Activated carbon is also very good. Everyone knows about its properties in case of poisoning of the human body. It removes harmful substances by binding them. A similar thing happens with moonshine, which contains harmful impurities. But the craftsmen still advise to dilute first, and then clean it additionally. And this is at least logical: water dissolves impurities, breaking their bonds with alcohol at the molecular level, and coal binds them and removes them from the raw materials prepared for re-distillation.

So use these tips for the production of a double drink, and your moonshine will certainly please guests who have come to the holiday!