How to properly drive the moonshine a second time: turn-by-turn instructions and tips

First-class home-brew can not be achieved only with the use of quality raw materials and the correct execution of all stages of primary distillation. In the received drink there will be extraneous smacks and an unpleasant smell because of the maintenance in it of yeast and harmful impurity in insignificant quantity.

Why do you need a second distillation of moonshine?

Double distillation of home-brewed liquor at home with a competent implementation will achieve excellent taste qualities of the drink and reduce hangover syndrome as a result of its use. With the help of cleaning, fractional method and a dry cell you will remove the aldehydes and fusel oils remaining after the first distillation , causing significant harm to the body.

Thus, the advantages of this method of making moonshine are:

• Significant improvement in taste.
• No unpleasant odor.
• Reduction of harm to health.
• The possibility of making noble drinks based on the obtained moonshine.
• In some cases, an increase in the degree.

There are situations in which repeated distillation is required. To them it is possible to carry:

• Using berg based on berries and fruits.
• Cleaning with sodium hydroxide, soda and other chemical compounds.
• Not to pour out if the first time it turned out badly.

Having spent time on one more cycle, you will receive a fine distillate, which will be pleasant to drink yourself and treat your neighbors.

The second distillation of moonshine: the right technology

Determined with the need to improve quality, many distillers are wondering: How correctly to overtake moonshine the second time?

The technology of brewing the beverage of both the first and second cycle is based on different parameters of the boiling point of the chemicals in the composition and dividing them into fractions to separate from each other.

An important factor in the question of how to surpass moonshine for the second time at home is the use of only the central fraction from the primary distillation. The so-called body contains an order of magnitude less difficult to remove impurities. Sometimes the third fraction is used - "tails", but to get a quality product it is necessary to use the "body".

First step. Dilution

The first step on the way to the secondary distillation is the dilution of moonshine with water.

Moonshine for secondary processing should be a strength of 35 to 45 degrees. Use an alcoholometer to accurately determine the strength of the drink. The alcohol concentration required after dilution depends on the fraction used and on the desired strength as a result of:

• About 20 ° - if you took the "body".
• About 10 ° - if using "tails".

It is extremely important not to exceed this concentration of alcohol for two equally important reasons:

1. The ignition of alcohol vapors can lead to detonation of equipment.
2. Harmful impurities at elevated concentrations form a stable chemical bond and are difficult to remove.

The water used should be clean, preferably thawed or spring water. It is not recommended to use distilled or boiled. Water from the tap should be passed through a charcoal filter and allowed to settle.

The water temperature can be at room temperature, but it would be nice to cool it down to 10 degrees, putting it in the refrigerator for a while.

Second phase. Cleaning

An equally important stage in how to properly drive the moonshine a second time is cleaning. The most environmentally friendly method is cleaning with charcoal made independently. Charcoal for a barbecue, bought in a supermarket, contains the harmful impurity, and in the further it will be necessary to get rid also of them.

For the production of charcoal is better to use soft wood. They need to be poured on small briquettes or roundworms and remove the bark. It is undesirable to use just cut down a tree, it is better to let the wood dry for a couple of weeks. After drying the briquettes are densely packed in a metal barrel with a sealed lid and a hole for the fitting. The fire is diluted, the ready coal is periodically removed, and fresh briquettes are placed.

More often at the cleaning stage, activated carbon is used as a less labor-intensive method.

A variant of purification with the help of potassium permanganate is also possible. This is done as follows:

1. Dissolve manganese in hot water in the proportion of 1 gram of manganese per 100 ml of liquid.
2. Pour the solution into brew and mix.
3. Allow to stand for an hour before precipitation occurs.
4. Add one tablespoon of soda and salt.
5. After two hours, strain through a filter made of gauze or thin cotton cloth.

It is important to remember that there is no need to hurry. The quality of cleaning with this method depends on the slow transfusion of moonshine through the fabricated filter.

The third stage. Secondary distillation

In the way you can surpass the second time moonshine, there is nothing complicated or radically different from the first distillation. The product obtained is also divided into fractions:

• The head fraction, or pervach - the first 10-12% of the liquid, which include acetone and methyl alcohol.
• The main fraction, or body - the next 80-90% of the liquid, consisting mostly of ethyl alcohol.
• The tail fraction is the last 5-10% of the liquid.

Pervach, despite the great love for him in the Soviet era, you can not drink in any case. It has an unpleasant smell and is capable of causing great harm to the body, but it is not worth pouring it. This moonshine can be used for ignition of coal or rubbing the contacts of the board. The volume of the fraction, according to general estimates, is 50 ml per liter of pure alcohol.

Double distillation of home-brewed mogun at home has the purpose of obtaining just the main fraction. Collecting it goes until the moment when the strength of the output product does not drop to 45%. Fortress of the total volume of the obtained moonshine is estimated in the region of 60-70%.

The tail fraction, many lovers of home-made alcohol, are added to the next portion of the berg to increase its strength.

Do I need a dry cell in the secondary distillation?

The presence of a dry cell or a reflux condenser is not mandatory, but is desirable in the case of a primary distillation. Many distillers replace them with the repeated distillation of moonshine. After all, it also cleans the product of fusel oil without additional waste of time.

But a full-fledged cleaning in the primary distillation process can not be provided by a dry cell. For people in all striving for excellence, using it for the first and repeated distillation will make it possible to achieve an almost ideal product.

Use of distillation column

In how to properly drive the moonshine a second time, additional cleaning with a rectifier can help. It separates the fluids by the difference in volatility. In the process of rectification from the moonshine, albeit first-class, it turns out pure ethanol.

Using brags leads to clogging of the rectifier. This is why it is desirable to use double distillation in the distillation column.

The output is an absolute neutral pure product without impurities for the manufacture of tinctures or consumption in its pure form.

Recommendations

How correctly to overtake moonshine the second time? You will find the tips below.

For secondary distillation, the quality of water for the first stage is very important.

Do not change the stages of dilution and cleaning. Water partially destroys the structure of impurities, and purification with potassium permanganate or carbon releases moonshine from the residues of these compounds.

To determine the fractions during the distillation, constantly monitor the "revolutions" with an alcoholometer.

The approach of the main fraction can be determined with the help of the sense of smell. If the sharp unpleasant smell is gone, then the "body" has gone.

Do not be greedy. Merge pervach - health is more expensive.

Determine the strength of moonshine can be a method of burning. The mohawk-wetted paper will burn without a match only at a fortress over 40 degrees.

Adding oak bark or chips after secondary distillation allows you to remove the residue of harmful substances and makes moonshine look like cognac.

Using these tips, you can understand how to properly drive the moonshine a second time. And remember, the result is worth the effort. The second distillation of moonshine is an important step in obtaining a quality product.

Recipes of drinks from brewery of double distillation

The absence of unnecessary smells and tastes of flavors in twice distilled moonshine leaves room for creativity of the distiller. It is easiest to buy and use flavor additives in the preparation of tinctures. You can also use the natural ingredients available at hand.

Most often, lovers of home-brewing imitate a noble French cognac. There are a lot of recipes for this kind of "cognac". The most commonly used in the composition are pepper, tea and bay leaf, the insisting process is either in an oak barrel or oak chips.

Never will be superfluous recipe for Christmas moonshine. To do it, of course, it is necessary in advance:

1. Fill the oak barrel with chopped apples and pour the moonshine.
2. Leave to infuse for half a year.
3. Strain through a cloth or fine sieve.
4. Add sugar to taste.
5. Warm to boil three times, carefully following the fire safety.
6. Put in a cool place for a week.
7. Strain again.
8. Dilute with water a proportion of 10 liters of fluid a quarter of the water.
9. Distill and filter.
10. Christmas vodka is ready.

Recipes based on moonshine is a huge variety, and everyone will be able to choose a suitable one to taste.