Than to dilute moonshine to the necessary fortress?

All people engaged in making home-made moonshine at home, know the recipe of how and how to dilute moonshine so that its strength becomes necessary. And those who first encountered this production, often make mistakes, and their product can be safely poured out, because it will be unsuitable for use. Most often, home-made alcohol is diluted to forty degrees, but it's a matter of taste. In this article, we'll tell you what to do with moonshine to the right fortress and how to do it right.

Why dilute moonshine?

Before we begin to talk about the correctness of the technology, consider the cases when moonshine must be diluted.

First, dilute it with water to those people who will do the re-distillation. Raw spirit, or, as it is also called, pervach, after the first distillation, it is simply necessary to dilute it for a repeated run to 20-25 degrees. Only after this dilution can you pass to the second distillation.

Secondly, moonshine in 85 degrees is very difficult to use in its pure form, unless, of course, a person unaccustomed to such alcohol. In this case, you need to dilute the moonshine so that after the first glass does not fall into unconsciousness and do not burn the esophagus mucosa.

Fertman's table will help

I want to say that you should not be afraid of so many numbers. Here everything is simple: the top line is the necessary strength of the moonshine after dilution, the vertical column - the strength of the moonshine before dilution. At the intersection of the moonshine fortress to the dilution and the desired number of degrees after is the amount of necessary water.

Example of counting

To facilitate the task for beginners, let us consider an example of breeding. How to dilute moonshine to 40 degrees, if the feedstock has 60 degrees? To begin with, you will need pure bottled or spring water, once again cleaned with a filter, an alcoholometer to make sure of the original strength.

In our example, to make a sixty-degree forty-degree moonshine, take a liter of raw materials and add to it 514 milliliters of water. This is the number indicated in the table. Try to do it yourself, and you'll see that there is nothing complicated in the table. The amount of water is increased exactly as much as the number of liters of moonshine will need to be diluted.

What kind of water should you brew moonshine?

So that your work is not in vain, it's worth taking seriously the quality of water that alcohol will be bred. How to dilute moonshine to 40 degrees or to another fortress? Clean water.

Ideally, it will use distilled water, it is sold at any hardware store or in a salon where car batteries are sold. Such water is quite inexpensive and will not reduce your budget.

There is a variant of dilution of moonshine well or spring water. Only in this case, we recommend once again to drive it through the filter to completely clean it.

If you are thinking about the question, what to build a moonshine to 40 degrees without turbidity, and to use the collected water from the tap, then you can not try. Even boiling this kind of water, you will not get rid of heavy metals and impurities that will make the original beverage cloudy.

It is worth remembering! It is important and how to dilute moonshine, and how to do it right. To dilute, you need to pour moonshine into the water and in no case vice versa.

Lemon tincture on moonshine

Many believe that there is nothing easier than to dilute moonshine to 40 degrees lemonade, and in which only way do not use: add to the already brewed moonshine lemon juice, even bred with a carbonated drink! That soda can not be diluted in any case, because the bubbles, along with alcohol can give an unexpected reaction of the body: nausea, colic, intense intoxication. It also has a detrimental effect on the stomach.

It is best to make a tincture of moonshine on lemon, than to dilute the moonshine with lemonade: both vitamins, and taste more noble, no harm from natural fruit. You need to take five ripe lemons, take off their peel. Use the flesh for cooking some dishes, and the tincture is useful only for the crust. Place the crusts in a container, fill with a liter of moonshine. Cover it, put it in a cool place. Within a week, shake the jar daily and after that time dispense the drink in bottles. Naturally, you need to filter, dilute to the required strength with water. How to dilute moonshine to 40 degrees, so that it does not cloud, and how to do it correctly, we wrote above.

Why does moonshine grow dull?

Than we diluted the moonshine to 40 degrees, we considered. It becomes clear that for the proper preparation of a weaker beverage you will need only crystal clear water. The question remains: why does moonshine grow dull? There are several reasons for this:

1. The main reason is a mudguard. This is when a strong brewing begins to boil and a milky foam appears on it. It enters the coil of the moonshine (refrigerator) and begins to condense together with the distillate. In this case, the turbidity will appear in the drink immediately. To prevent the foam from getting into the rest of the moonshine, it is necessary to reduce the heat, and it is better to stop the distillation altogether, after cooling the apparatus, completely clean the system. It is advisable, after such a manifestation, to install a dry cell on the apparatus, it will prevent the foam from entering the coil, and it will go into the jar.
2. Presence of ether (fusel) oils in the brew . These are by-products of fermentation, there are more than forty kinds, and they are toxic. Such oils have either a lower or higher boiling point than ethyl alcohol, after distillation they precipitate and give an unpleasant turbidity.
3. Low-quality moonshine. This is the most common case, because every person tries to save money, and novice "winemakers" do not understand the difference between an expensive and cheap device. Details of the cheap are made of bad materials, where the material is oxidized. Oxidation affects the body, coil, different tubes.
4. Improperly selected water. Again we return to the question, than to dilute the moonshine to 40 degrees, so that it does not cloud. Only bottled, spring or distilled water!
5. Unfethered parts of the structure. Prevention is only one: after each distillation, it is necessary to thoroughly wash all the parts of the apparatus.

If moonshine is still cloudy

About two hundred years ago there was only a muddy moonshine, and until now many people believe that high-quality home-made alcohol of this type should be exactly with a milky shade. The films show huge bottles on tables in which a muddy liquid is poured, this is done so that the viewer immediately understands what is there. In fact, a quality mug is pure, clear liquid, which sometimes can not be obtained. With sediment comes an absolutely unbearable swill, which smells terribly, and it hurts terribly. That's why a dull moonshine must be cleaned.

1. Repeated distillation. Initially, we dilute "pervach" to 20-25 degrees. Than to dilute moonshine, we already wrote. After that, once again distill, dissolve to the desired fortress, leave for three days in a cool dark place.
2. Carbon cleaning. The turbid moonshine is well filtered through this plan. Helps in most cases.
3. Heating. This is an extreme method, and it does not always work. Moonshine needs to be heated to 70-80 degrees, after which it must be sharply cooled. After a couple of hours, a deposit should appear on the bottom. Gently drain pure alcohol into another container.

Using tips on how to dilute moonshine and how to do it correctly, you will save yourself from unnecessary torment when cleaning. In most cases, properly diluted to the desired strength of the drink does not grow turbid.