To get high-quality moonshine, and to protect your health as much as possible, you need to know at what temperature to drive moonshine. With a proper understanding of all the chemical processes that occur during moonshine, you will produce moonshine high level that will meet your expectations.
Pay attention to the description of the temperature stages of the process of making moonshine. To separate the necessary parts of the drink, you need to maintain correct temperature boiling of all components. This and many other interesting and useful facts we have presented in this article.
It is necessary to take into account many aspects, which we discuss in detail in this article. We advise you to make notes and notes so as not to forget anything and not get confused in the numbers. This helps to remember the instructions, and makes it possible to refer to the records at any time already directly in the process.
Theoretical basis
The possibility of the existence of the moonshine process is determined by the fact that water, alcohol and fusel oils, have different boiling points. Water boils at 100 degrees, alcohol at 78.3 degrees, and the evaporation of fusel oils begins at 85 degrees. Since in original product these three components are present, its boiling point at moonshine still, is in the range from 78 to 95 degrees. The more alcohol in initial product, the boiling point approaches 78 degrees.
To get high-quality moonshine, using a moonshine still, during the distillation process, it is necessary to maintain a temperature of 78 to 93 degrees. It is in this range that the mash should be distilled.
Temperature conditions for the distillation of mash in a moonshine still
First stage
We place the mash in the moonshine still and start heating. After the mash warms up to 68-70 degrees, light harmful fractions begin to evaporate from it: methyl alcohol, acetic aldehyde, etc. The beginning of the process is signaled by the smell of alcohol and the appearance of the first drops of moonshine.
This begins to stand out "pervach", which is popularly considered the best. But this is not so, this is the most harmful part of the resulting moonshine - the “head”. It should not be drunk, but must be separated from the main part of the resulting alcohol, and used only for technical purposes.
Up to 70 degrees, the mash is heated at maximum heat. But when approaching a temperature of 80 degrees, the heating intensity is reduced to prevent the mash from entering the refrigerator. This can significantly worsen taste qualities moonshine.
Obtaining the "body" of moonshine.
After the "head" is cut off, you should install a container for collecting alcohol and raise the temperature in the moonshine still to 85 - 90 degrees.
If the alembic is not equipped with a thermometer, the distillation process is stopped when:
- Paper impregnated with moonshine burns with a characteristic blue color.
- Brag has a temperature of 83 degrees and the amount of alcohol produced is reduced to zero.
- The strength of the resulting drink will drop below 30 degrees.
- End of process.
After receiving the main "body", there is still not a large number of alcohol, but in a place with it, harmful substances also enter the product. Alcohol obtained at temperatures above 95 degrees is called "tails". It is collected separately and used to increase the strength of a new batch of mash.
There is another way to separate the mash into fractions. It is based on the fact that water freezes at higher temperatures than alcohol. This is a very long method that does not allow you to get clean and free from harmful substances moonshine.
So if you like quality strong alcohol, cooked with my own hands, you should use a well-made moonshine still. 
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Temperature stages of mash distillation
1. Selection of volatile fractions (point 1). When the temperature of the mash reaches 65-68°C, light harmful fractions begin to evaporate (methyl alcohol, acetaldehyde, formic ethyl ether, acetic methyl ether, and others). An alcohol smell and the first drops of condensed liquid appear.
In the people, the resulting moonshine is called "pervak" or "pervach" and is considered the best. In fact, this is a poisonous mixture, which is dangerous to drink. Due to the high concentration of harmful impurities, pervach quickly intoxicates, but the consequences of use are sad. In classical distillation, this first fraction is called "heads", which are "cut off" - collected in a separate container, and then used only for technical needs.
Until the temperature reaches 63°C, the mash is heated at maximum heat, then the heating rate is sharply reduced to smoothly reach 65-68°C. If you miss this moment, then hot mash can get into the refrigerator and other parts of the moonshine still. As a result, the drink will acquire a fusel color, and the quality will noticeably deteriorate. The situation is corrected by the second distillation of moonshine after dilution to 20 degrees.
Cause cloudy moonshine- incorrect distillation of mash 
2. Getting the main product (point 2).
When the output of the “heads” stops, you need to replace the steamer (if any), substitute a container for collecting moonshine and gradually increasing the power of the heater, bring the mash to the distillation start temperature of 78 ° C. After some time, which depends on the design of the moonshine still, the output of the main product will begin.
Gradually, the temperature of the mash will increase, and the output intensity will decrease. The collection of moonshine is stopped when the mixture is heated to 85 ° C. From this moment, fusel oils begin to evaporate, making moonshine cloudy and deteriorating quality.
If there is no thermometer, then the selection of the main product is stopped if:
- a piece of paper soaked in moonshine ceases to burn with a blue flame;
- at 83°C the output drops to zero;
- the fortress of moonshine is less than 40 degrees.
3. Selection of the last fraction (point 3).
Braga retains some concentration ethyl alcohol but get alcohol in more or less pure form won't work anymore. Therefore, at a temperature of 85°C and above, the distillate is collected in a separate container. This is the third cloudy fraction, called "tails", which can be added to a new portion of mash to increase the fortress.
Another method of obtaining moonshine is freezing. At low temperatures water freezes faster than alcohol. The process is time-consuming and inefficient compared to traditional distillation, but for the sake of interest, I advise you to familiarize yourself with it. More on video.
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Distillation process and required temperature
In order to get crystal clear moonshine without harmful impurities and unpleasant odors, it is not enough to purchase a high-quality moonshine still. Things like the right order of operations and maintaining the optimum temperature are very important here. These are the most important stages of home brewing. You can experiment, but without observing the distillation technology, even the best initial wort (mash) will turn out to be bad moonshine.
So, consider the procedure that is necessary for the high-quality distillation of alcohol.
- First of all, to start the extraction of moonshine, you need to prepare the mash. There are countless recipes for making mash. It all depends on the taste that you want to get at the end. And the recipe itself depends on what you decide to distill moonshine from.
- The main thing to remember is that if you decide to use natural remedies that can ferment on their own - candied jam, honey, apples - then yeast is not needed.
- If you decide to go the traditional way with the use of sugar and yeast, then you must carefully observe the necessary proportions and recipes.
The choice of water is extremely important - it is not recommended to use tap liquid: neither the hydro-alkaline balance, nor its hardness, nor the presence of minerals and chemicals in it, which can adversely affect the fermentation process, is known. In no case do not boil the water - you will remove all the oxygen from it, which is so necessary for fermentation.
Tip: buy any clean, preferably spring or artesian water, as well as water from wells.
Benefit Suppliers Now great amount and you can always pick up a water option for any budget in the nearest store.
The easiest mash recipe
We will need:
- 1 kg of sugar;
- 5 liters of water (temperature not more than 40 ° C),
- pressed yeast 100 g or dry - 20 g
You can increase the amount of the desired product, the main thing is to keep the proportions.
Cooking process
First you need to dissolve the sugar in the water: if you do not do this, then it will settle to the bottom, not dissolve and will not stimulate the fermentation process.
- In another container, mix water, yeast and 2 tbsp. l. sugar, put in a warm place for 2 hours, stirring the sourdough from time to time.
- When the yeast comes to life, you should mix all the ingredients in a container in which the entire fermentation process will take place.
- It is advisable to take glass jar, since glass is the most neutral material in terms of properties.
After combining all the ingredients, put an ordinary medical glove on the jar, after piercing the tips of her fingers with a needle. 
Moonshine distillation temperature
You need to choose a suitable warm and dark place. The distillation temperature of moonshine should be in the range between 20-35 °C.
It is important to constantly monitor the fermentation process - when overheated, there is a possibility of loss of useful substances.
After 3-10 days, the mash will be ready for further distillation into moonshine. It is very simple to determine the readiness of the mash - by the glove: if it is still inflated, then the fermentation process is underway, if it is blown away, the mash is ready.
After receiving the finished mash, we proceed to its distillation.
The distillation process is based on the difference in the boiling points of alcohol, water and fusel oils. The boiling point of water is 100°C, but alcohol boils at 78.3°C. Accordingly, the boiling point of a mixture of alcohol and water will be the average of this range, it all depends on the ratio of the components. To distill high-quality moonshine, the heating process must be carried out in stages, and it is important to follow this.
The first step is heating the mash to the boiling point of light impurities, namely 65-68 ° C. Temperature control must be done using a thermometer, but if this device is not available, you can determine it yourself: a slight smell of alcohol will appear, condensation can be detected on the walls of the refrigerator, and the first drops of moonshine will appear from the exit point. At this stage, the heating process is not limited by anything, since what we have received at this moment is the so-called pervach - the most poisonous and unsuitable product for consumption.
But do not rush to throw it away, as pervach is a great alternative to acetone, and it can be used, for example, as a kitchen degreaser.
The transition from the first stage to the second is the most important, since after the pervac is drained, an intensive release of light impurities begins. From this point on, it is necessary to heat the mixture as smoothly as possible until the second critical moment of 78 ° C, which corresponds to the boiling point of alcohol. Skillful balancing of the heating rate in a relatively small temperature range between 78-83 °C is required throughout the distillation time. Otherwise, either the ejection of the mash will occur, or the connecting tubes will become clogged with cake.
Inverse relationship
It is important to understand that as the temperature rises, the amount of alcohol will steadily decrease due to the low boiling point, respectively, there will be more water, and the whole mixture will begin to boil faster. Then we will come close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, an intensive release of fusel oils begins - extremely undesirable substances in moonshine that worsen its quality in terms of taste and safety for the body.
- You can find out that the moonshine is ready with the help of a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue the distillation. If it stops flashing, then you can end the process.
- If you did everything right - from choosing the initial raw materials to observing the temperature regime during distillation, then the moonshine is ready.
- And what to do with ready-made moonshine is up to you. You can use it in its pure form - this drink is popularly called "little white". You can insist it in barrels, in which case you will have the opportunity to distill your own cognac, rum and even whiskey.
And you can start the rectification process, in which you can get pure alcohol. True, this requires more complex and expensive equipment.
Distilling moonshine is an exciting and creative activity. But at the same time, it is important to take a responsible approach to its use. Remember that excessive addiction to alcohol leads to sad consequences. 
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First distillation
Fully ready mash pour into a distillation cube. The purpose of the first distillation is to separate alcohol from other substances. The process takes place over low heat. The entire output of the drink is divided into fractions, which we will refer to by common names: "head", "body" and "tail". The first 50 grams of drink for every kilogram of sugar spent are collected in a separate container and liquidated or used for technical needs. In no case should they be used, as they are dangerous to health.
Next, select the "body" - actually raw alcohol - which is necessary to obtain quality moonshine from sugar. When the strength of the distillate drops below 40 degrees, the selection should be stopped. To determine the strength, you can use an alcohol meter, or you can use folk method- while the alcohol in the spoon burns, the selection can be continued.
At the end of the first distillation, collect the "tails" in a separate container, also containing a fair amount of fusel oils. However, this distillate, unlike the “head”, is not dangerous, and zealous moonshiners, who have the production of the drink on stream, pour it into the next mash - this makes it stronger.
cleaning
This stage precedes the second distillation, and its purpose is to rid the drink of harmful impurities. To do this, there is a purification of moonshine with the help of coal, potassium permanganate and some other methods that we have already written about. Choose the method that seems most effective to you and proceed, while do not forget to dilute the drink with water to a strength of 15-20 degrees. 
Second distillation
After cleaning, pour the raw alcohol into the distillation cube and start distillation over low heat. As with the previous distillation, take the first 50 grams for each kilogram of sugar separately and do not use it for internal consumption - by golly, health is more expensive. Next, take the distillate until its strength drops below 40 degrees. Actually, this is ready drink, which only needs to be diluted.
The second distillation aims not only to strengthen, but also to additionally remove harmful and smelly impurities.
When to stop distilling mash
There are several ways to determine when the distillation process stops:
- 1) The simplest is to drive the mash until the taste of alcohol is felt in order to take all the alcohol from the distillation cube. Thus, we taste and make a decision.
- 2) We moisten a paper napkin with dripping distillate and try to set it on fire: if it ignites quickly, the selection should be continued, if it does not burn, the alcohol has already come out and the process can be stopped.
- 3) If you have a thermometer in a distillation cube, then we determine the temperature of 96 ° C, so we limit the content of fusel impurities in moonshine. This moment corresponds to the exit of moonshine from the cooler with a strength of 40%.
We know that the control of moonshine distillation by temperature in the distillation cube is based on the fact that each alcohol content in moonshine corresponds to a certain boiling point.
Data taken from the table below. 
Controlling the distillation process with a thermometer
| Bottom temperature liquid (°C) |
Alcohol content cubed (°C) |
Alcohol content in selection (°С) |
| 88 | 21,9 | 68,9 |
| 89 | 19,1 | 66,7 |
| 90 | 16,5 | 64,1 |
| 91 | 14,3 | 61,3 |
| 92 | 12,2 | 57,9 |
| 93 | 10,2 | 53,6 |
| 94 | 8,5 | 49,0 |
| 95 | 6,9 | 43,6 |
| 96 | 5,3 | 36,8 |
| 97 | 3,9 | 29,5 |
| 98 | 2,5 | 20,7 |
| 99 | 1,2 | 10,8 |
| 100 | 0,0 | 0,0 |
Dilution and settling
At this stage, which completes the process, dilute the moonshine to the desired strength. Now everything is ready for sure, but, having gathered your will into a fist, be patient a little more, and pour the moonshine into bottles, let it stand for 3-4 days in a cool dark place. From this, the drink will become softer and more balanced, and with friends and relatives you will be able to appreciate its taste.
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Schematic representation of the temperature stages of distillation
Let's go through the temperature steps of distillation. First, let's draw a graph schematically:
As you can see, Celsius degrees are not indicated on this diagram - this all comes from the fact that, in fact, everything is not so simple. To read in the “manuals for moonshiners” that at 63-65 ° light fractions begin to boil, they must be removed, from 78 ° to 85 ° the body goes - it needs to be collected, and more than 85 ° - tails - you can’t drink them - funny. The fact is that these are the pure boiling points of substances.
For example, if ethyl alcohol boils at 78.4° and water at 100°, then their mixture, depending on the proportions, will boil at “mixed” temperatures of 78.4° + 100°!!! In solutions, water and alcohol boil and evaporate together! The following scheme would be more fair for practical application:
Temperature stages of distillation
Now directly to the steps:
At the first stage, we need to separate the heads - this is the so-called "pervach" - volatile fractions, which are not something to drink - and even not recommended for grinding. It contains acetaldehyde, formic ethyl ether, acetic methyl ether, methyl alcohol.
And also other muck not recommended for use. On the highest possible heat, heat the mash until the first drops appear from the refrigerator. Then the heating rate must be sharply reduced in order to smoothly reach the boiling point of light fractions. Otherwise, the mash will boil sharply (and in this case it will also begin to foam) and will begin to splash out. And in the absence of a steamer, it will fall into the refrigerator, spoiling the quality of moonshine.
At this time there is a collection of heads. If there is no thermometer, simply reduce the heat after the first drops of the product appear from the refrigerator. We wait until about 5% of the expected output of moonshine is selected. (This figure varies in different sources from 3% to 10% - but it already depends on what you are distilling moonshine for, and how many more distillations are planned). 5% of the volume of expected moonshine is approximately 1% of the total volume of mash.
heads
That is, if we poured 5 liters of mash into the distillation cube, and we expect to get ~ 1 liter of moonshine - the first 50 grams of distillation are the very “heads”. They can either be poured or used exclusively for technical purposes.
- Upon reaching 78 ° (or upon reaching a volume of 5%), without stopping heating, we perform the following actions - we change the steamer, if any, and change the dishes for collecting moonshine. Then the second stage begins.
- The second temperature stage is directly obtaining the main product - moonshine. The so-called "body" or "heart" of distillation. We carry out distillation at a temperature of 95-96 ° C - it is undesirable to raise it higher at this stage - “tails” will go - fractions containing fusel oils.
- Accordingly, as soon as the distillation temperature is not maintained in the specified range, or the distillation output has practically stopped, we change the dishes again and begin to collect the “tails”. In the absence of a thermometer, you can check the end of the distillation of the "body" as follows - a piece of paper soaked in distillate does not flare up with a blue flame.
At the third stage, we select the tails by raising the temperature to 100°. In this faction, in addition to high content fusel oils also contain ethyl alcohol, therefore, in order not to waste good, tails can be added to the next portion of the mash to increase its strength.
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With any rectification, the temperature during moonshine brewing is maintained within certain limits. Likewise, water for stirring granulated sugar, and especially yeast, must be taken warm. If the yeast is dry, it is necessary to “revive”. First, stir in water with a temperature not higher than 35 and not lower than 25 degrees, add a little sugar and let stand until foam forms. Then pour into a container. they don't need it. The fermentation process of the mash takes place at room temperature.
About the temperature required for distillation
- In home brewing, it is very important not to “overdo it” with temperature during distillation. The boiling point of water is 100 degrees, alcohol begins to evaporate intensively a little earlier. If you distill boiling mash, then the moonshine at the exit will become cloudy.
- In addition, it will drop sharply. All harmful impurities from the mash will get into it. A thermometer in the lid of the distillation cube will allow you to control the process. Optimum temperature distillation 79 - 82 degrees Celsius.
- But already at 65 degrees of heating, the evaporation of light alcohols and ethers begins. This is the “head” of moonshine or “pervach” - the first liter (if the container with mash is not less than 25 - 30 liters). Drinking it is harmful due to the presence of esters in it. A temperature of 78 degrees "makes" evaporate and ethyl alcohol.
- It is collected in a separate vessel. The heating of the mash is reduced so that it does not boil. Then, over low heat, bring until the temperature rises again to 78. And already continue distillation further. The exact boiling point of alcohol (100% ethanol) is 78.39 degrees. 96% rectificate boils a little earlier (78.15).
On the cooling of alcohol vapors
If there is no thermometer
If there is no thermometer, then the strength of the outgoing moonshine is determined by its ignition. Drip a little on a wooden surface and light it. A bluish flame (and almost invisible) indicates a high strength of the drink. A weak yellowish light indicates already 38 - 40% alcohol content. After burning out, an iridescent oily film remains in the light - these are fusel oils. The amount of this residue indicates the strength of the drink. Alcohol cannot be completely expelled from the mash. If you need a “tail”, that is, moonshine is already cloudy, then it is heated over 85 degrees. If this is not necessary, then this residue can be added to the next container with a new portion of the mash. The fortress in that one will increase slightly. After distillation, about a quarter of the alcohol from its total amount remains in the mash.
About heaters
Now let's talk about heaters for a distillation cube or other container. Best to use gas stove, the boiling point of the mash on which it is easiest to regulate. An electric stove or induction oven does not allow you to smoothly change the heat. AT last resort, suitable and a fire. The tank with mash is first heated at full heat. If there is no thermometer, then the main thing in this process is not to miss the beginning of the hiss of the mash. Reduce heat quickly, avoiding boiling. Soon, the first drops of moonshine will appear at the exit of the coil. Keep an eye on the flow as the container fills up. alcoholic drink. If it turns into a series of drops, then the heating is slightly increased. During the rectification process, the smell of alcohol is released. The temperature regime in the distillation cube should be maintained within 76 - 82 degrees. After a while, the concentration of alcohol in the mash decreases. The process should take as long as possible. The highest quality of moonshine is achieved with the distillation of mash at 80 degrees of heating.
About the sump
There are many varieties of devices for moonshine. For some, a fusel oil sump cuts into the hose between the distillation cube and the coil. Their vapors are heavier than alcohol and settle faster. The sump in the form of a small vessel is gradually filled with harmful impurities. The higher the temperature of the mash, the faster it fills up. But some of the harmful impurities still reach the exit.
Hi all!
Recently, I have often been asked questions of the following plan - at what temperature to drive moonshine? Or, how to drive moonshine according to a thermometer installed in a distillation cube? And the like.
Indeed, such questions arise in most novice distillers. Today I will try to answer these questions and tell you whether a thermometer is needed in a moonshine still and what it gives us.
First of all, I want to draw your attention to the fact that this article is devoted to working on a classic moonshine still, consisting of a tank and a cooler. Or else sukhoparnik between tank and distiller. The thermometer is installed in the distillation cube.
For more complex equipment, there are different rules. For example, to work on film column I have separate article.
What does a thermometer give in a moonshine
Now I will briefly list the advantages of this device, and in the next section I will explain how to put them into practice.
- The ability to accurately determine the beginning of the distillation, therefore, save on water by turning on its supply only when necessary.
- Determine the initial strength of the mash.
- Determine the current strength of moonshine at the outlet of the refrigerator, therefore, there is no need to use hydrometers during distillation.
- In time to switch from the selection of the body to the selection of tails.
- Finish the selection of tailings and the entire distillation in time.
- Calculate the remaining alcohol in the cube.
How to control the distillation process by temperature
As you know, ethyl alcohol boils at a temperature of 78.4 ° C (at atmospheric pressure 760 mm Hg). But mash or raw alcohol is a water-alcohol solution ( impurities neglected), and hence the boiling point of this solution is different and depends on the content of ethanol in it. Moreover, a certain amount of alcohol in the wash corresponds to a certain amount of alcohol in the vapor entering the cooler.
Below is a table of the dependence of the boiling point of the mash (or raw) on the alcohol content in it.
The plate is simple, but I will still explain how to use it.
- When distilling mash
- Let's say you poured 10 liters of mash.
- Braga boiled and the selection went at 92 degrees, therefore the strength of the liquid is approximately 12%. Only it is necessary to focus not on the very first drops, but when a cheerful trickle goes and the temperature stabilizes. Yesterday my first drops appeared at 88-89 degrees, but the temperature very quickly reached 93 and then began to rise very slowly - by 0.1 degrees. This is the number you need to focus on.
- We drive moonshine to 98-99 ° C, depending on your greed and patience. I usually drive up to 98. I still don’t advise up to 100 degrees - product losses will be insignificant, and you will spend a lot of time and at the same time collect a lot of unnecessary impurities.
- During the distillation of raw alcohol
- Filled, say, 20% sorting.
- According to the table, we determine that the boiling point of the mixture is 88-89 degrees. Therefore, before 80 ° C, there is no need to turn on the water and it can be saved.
- In most methods, and in my article on distillation, it is recommended to take the body up to 40% in the jet (or while burning). This corresponds to a temperature of 95-96 °C. Those. with such heating, you can proceed to the selection of tailings. Looking ahead, I want to say that according to my latest data, it is better to switch to tails at 93-94 ° C. Yes, this is how we send a large amount of alcohol to the tailings, but then it will be possible to squeeze out a decent amount of moonshine from these tailings good quality. Why it is necessary to finish the selection of the body at 93 ° C, I will tell in one of the following articles, when I organize the information received.
- We select tails up to 98-99 degrees.
During the distillation of wine, the main product that passes into the distillate is ethyl alcohol. But pure ethyl alcohol cannot be obtained by simple distillation; it will always be accompanied by various impurities - other alcohols, aldehydes, esters, volatile acids that are found in wine (Table 28).
Depending on the boiling point, all impurities can be divided into two groups: low-boiling ones with a boiling point lower than that of ethyl alcohol, and high-boiling ones with a boiling point above 78.3 °.
| Substances | Boiling point | Chemical formula | Notes |
|---|---|---|---|
| Alcohols monobasic | |||
| Methyl | 65,0 | CH4O | - |
| Ethyl | 78,3 | C2H6O | Pleasant smell and taste |
| propyl | 97,4 | C3H8O | Pleasant pungent smell |
| isopropyl | 82,1 | C3H8O | - |
| Butyl | 117,5 | C4H10O | Nice smell |
| isobutyl | 108,4 | C4H10O | Strong odor, pungent taste |
| Amyl (optically active) - the main component of fusel oils | 128,0 | C5H12O | Unpleasant suffocating odor |
| isoamyl | 132,0 | C5H12O | - |
| Hexyl and other higher alcohols (in a very small amount) | 157,2 | C6H14O | Nice smell |
| Dihydric alcohols | |||
| Isobutyl glycol | 178,5 | C4H11O2 | Odorless, sweetish |
| Glycerol | 275,0 | C 3 H 8 O 3 | Odorless, sweet taste |
| Aldehydes | |||
| Acetic | 20,8 | C2H4O | Tasteless liquids with a sharp unpleasant odor, products of unstable oxidation of alcohols; oxidized to acetic acid |
| propyl | 50,0 | C3H6O | |
| Oil | 75,0 | C4H8O | |
| Furfural | 162,0 | C3H4O | Smell of bitter almonds |
| Ethers | |||
| Formic ethyl | 54,15 | C 3 H 6 O 2 | Nice smell |
| Acetic ethyl | 77,05 | C4H8O2 | |
| isobutyric ethyl | 110,1 | C6H12O2 | |
| Isovaleric ethyl | 134,3 | C 7 H 14 O 2 | |
| acids | |||
| Carbon dioxide | - | CO2 | - |
| Acetic | 118,1 | C2H4O2 | Formed by the oxidation of ethyl alcohol |
| propionic | 140,9 | C 3 H 6 O 2 | - |
| oily | 162,3 | C4H8O2 | Bad smell rancid butter |
| Valerian | 185,6 | C 5 H 10 O 2 | Oxidation product of amyl alcohol, unpleasant odor |
| Nylon | 205,0 | C6H12O2 | - |
| Enanthic | 223,5 | C 7 H 14 O 2 | - |
The amount of low-boiling impurities is insignificant and varies depending on the composition of the distilled wine and the method of distillation. Some of the impurities boiling at a higher temperature than ethyl alcohol are higher alcohols. Many of these alcohols have a pungent odor and bad taste, and therefore their noticeable presence in young cognac spirits lowers the quality of the latter. Upon receipt of cognac spirits, measures are taken to remove unwanted impurities, which is achieved by fractionated distillation.
In addition to alcohols, aldehydes are also distilled: acetic, propyl, butyric, and from higher aldehydes - furfural, which is obtained in the process of distillation from pentoses.
During distillation, volatile acids also pass into distillation: acetic, lactic and others - and esters. Of the acids, acetic acid is the most important. When distilling normal healthy wines, the amount of it in the distillate is insignificant, and part acetic acid during the distillation process, it participates in the formation of esters. Sick wines during distillation give a distillate with a significant amount of acetic acid, which often makes alcohol completely unsuitable for the production of cognacs.
Of the esters that pass from wine to cognac spirit, first of all it is necessary to point out acetic ethyl ester, the amount of which, like acetic acid, depends on the state of the wine being distilled. During the distillation of diseased wines, a significant amount of acetonoethyl ether can pass into the distillate, which, of course, will adversely affect the taste and aroma of cognac alcohol. In addition to acetic ethyl ether, other esters contained in wine in small quantities pass into cognac alcohol, which are very diverse depending on the acids and alcohols involved in their formation.
In the process of distillation, there is no complete transition of these esters to the distillate; a more or less significant part of them is distilled, depending on the distillation conditions. Esters that pass into distillation can also be formed when heated during distillation, and on the other hand, esters in wine under the same conditions can be destroyed as a result of hydrolysis (saponification).
The distillation of wine to obtain cognac spirit begins shortly after the end of the winemaking season and lasts no longer than until May 1 of the year following the harvest. Usually, after removing the wine from the yeast sediment, without waiting for complete clarification, they begin to distill it.
The difference in obtaining cognac spirits and rectified ethyl alcohol is that in the production of rectified alcohol, they strive, if possible, to completely purify it from volatile impurities. In cognac production, on the contrary, measures are taken to retain some of these impurities (in the middle distillate), since they determine the development of the special flavor and taste of cognac during aging of alcohols.
Therefore, the process of distillation of cognac wine materials and raw cognac spirit, which is subject to the general law of distillation, requires a special approach from the cognac master and the ability to direct it in the desired direction in order to obtain such a distillate that would contain certain impurities and, when aged, could develop specific qualities inherent in cognac spirits. .
The process of distillation (distillation) of liquid mixtures is based on the fact that the liquids that make up the mixture have different volatility, that is, at the same temperature they have different vapor pressures.
Due to the difference in the vapor pressure of the liquids that make up the mixture, the composition of the vapor and, consequently, the composition of the liquid resulting from the condensation of this vapor will differ from the composition of the initial distilled mixture; the vapor of the more volatile component will contain more than the distilled liquid.
In its simplest form, distillation is similar to evaporation, but there is a significant difference between the two. Evaporation deals with solutions consisting of a volatile solvent and a non-volatile dissolved solid. As a result of evaporation, part of the solvent is removed and the concentration of the solution increases, and the remainder, which has not turned into steam, is the end product of the evaporation process.
In distillation, we deal with solutions in which both the solvent and the solute are volatile, as a result of which, when such solutions evaporate, both the solvent and the solute are simultaneously converted into vapor in quantities corresponding to their volatility. As a result of distillation, a complete or partial separation of the solution into its constituent components is obtained.
A mobile phase equilibrium is established between the liquid (mixture) and the vapor above it in a closed vessel: due to the thermal movement of molecules from the liquid to the vapor space, as many molecules pass per unit time as they pass back from the vapor into the liquid.
If wine is distilled, the vapor is always richer in alcohol than boiling wine, because alcohol is more volatile than water. In the practice of wine distillation, it is observed that when the wine is half evaporated, then all the alcohol from it evaporates. In this case, it is possible to condense and collect in the distillation products, which have half the volume compared to the taken liquid, the entire amount of alcohol contained in the liquid. By repeating the same operation with the resulting condensate until the alcohol is completely volatilized, the same amount of alcohol is obtained in an even smaller volume, i.e. it will be more concentrated. Thus, it is possible to separate alcohol from water to the limit, depending on the design of the apparatus used, and obtain high-strength alcohol.
The strength of a water-alcohol solution (ethyl alcohol) is the percentage of anhydrous alcohol in this solution. The strength is expressed in weight percent, showing the weight content of alcohol (in G) in 100 G solution, or as a percentage by volume, showing the volume content of alcohol (in ml) in 100 ml solution. Much less often they resort to measuring the content of grams of alcohol in 100 ml solution (concentration percent). The volume of the solution varies with temperature. Therefore, the strength of a water-alcohol solution in volume percent refers to one temperature, called normal.
GOST 3639-50 “Water-alcohol solutions. Method for determining the strength" provides that the strength of a water-alcohol solution is expressed in volume percent at a normal temperature of +20 °. The volume of a water-alcohol solution is expressed in liters at a solution temperature of 4-20 °. It follows from this that in 100 l water-alcohol solution with a strength, for example, 45% vol. at 20° contains 45 l anhydrous alcohol.
Ethyl alcohol boils at a temperature of 78.3° (at a pressure of 760 mm rt. Art.), and the boiling point of a mixture of water with alcohol approaches the boiling point of water (100 °), the greater its relative content in the mixture. Since ethyl alcohol evaporates faster than water, the distilled mixture gradually approaches water in composition.
To characterize the distillation process, the ratio between the alcohol content in water-alcohol mixtures, the boiling point of these mixtures and the alcohol content in the vapors released during boiling is of particular importance. In table. 29 shows the strength of the distillate obtained by a single distillation of a water-alcohol mixture of known strength.
From Table. 29 it can be seen that with an increase in the alcohol content in the liquid to be distilled, its concentration in the vapors released from the neck increases relatively and, accordingly, the degree of strengthening achieved decreases - the strengthening coefficient, which, with an increase in the strength of the liquid to be distilled, continuously decreases.
Depending on the mode (type of apparatus used) during the distillation of wine, the ratio of the alcohol content in boiling wine and condensed vapors in fire stills and steam, working according to the method double distillation, according to Falkovich's research, changes as follows (Table 30).
These data once again confirm that with a gradual drop in the alcohol content in wine, it will form vapors that are more and more poor in alcohol.
The question of the behavior of volatile impurities of ethyl alcohol contained in wine during distillation is subject to special consideration.
The assumption that the order of transition of volatile impurities into Yutgon is related only to the boiling point must be resolutely rejected. It has been established that the process of purification of ethyl alcohol from impurities is determined by the degree of dissolution of these impurities in water-alcohol solutions. The possibility of separating impurities during distillation depends on the rectification coefficient of a given impurity [Fertman, 123], which is the ratio of the evaporation coefficient of the impurity to the evaporation coefficient of ethyl alcohol.
| Fire cube devices | Steam apparatus using the double distillation method | ||
|---|---|---|---|
| alcohol content of condensed vapors | alcohol content in boiling liquid in % vol. | alcohol content in condensed vapors in % vol. | |
| 28,3 | 76,3 | 22,3 | 77,7 |
| 20,5 | 73,1 | 20,6 | 75,6 |
| 15,4 | 68,4 | 15,5 | 70,2 |
| 10,0 | 58,5 | 10,0 | 61,0 |
| 9,1 | 54,3 | 8,3 | 57,7 |
| 7,4 | 51,8 | 7,8 | 57,3 |
| 6,4 | 48,3 | 6,5 | 52,5 |
| 3,4 | 34,0 | 3,3 | 39,2 |
| 0,7 | 9,4 | 1,5 | 20,0 |
In table. 31 shows the values of the rectification coefficients (according to Fertman) for some of the main impurities of ethyl alcohol, and in fig. 178 they are given graphically.
| The strength of alcohol in% vol. | Acetic aldehyde | Isoamyl alcohol | Formic ethyl ether | Acetic methyl ether | Acetic ethyl ether | Acetic isoamyl ether | Isovaleric ethyl ether | Isovalericovoisoamyl ether | Isobutyric ethyl ether |
|---|---|---|---|---|---|---|---|---|---|
| 95 | 3,29 | 0,22 | 5,08 | 3,78 | 2,09 | 0,549 | 0,797 | 0,299 | 0,897 |
| 90 | 3,34 | 0,26 | 4,01 | 1,07 | 2,37 | 0,688 | 0,882 | 0,434 | 1,07 |
| 80 | 3,25 | 0,36 | 4,25 | 1,30 | 2,77 | 0,74 | 1,20 | 0,463 | 1,30 |
| 70 | 3,08 | 0,44 | 4,61 | 1,96 | 3,07 | 0,94 | 1,45 | 0,700 | 1,96 |
| 60 | 2,86 | 0,61 | 4,92 | 3,23 | 3,30 | 1,307 | 1,76 | 1,00 | 3,23 |
| 50 | - | 0,80 | 5,26 | - | 3,86 | 1,886 | - | - | - |
| 40 | - | 1,05 | 5,83 | - | 4,77 | - | - | - | - |
| 30 | - | 1,30 | - | - | 5,43 | - | - | - | - |
| 25 | - | 2,02 | - | - | 5,47 | - | - | - | - |
| 10 | - | - | - | - | 5,69 | - | - | - | - |
When the rectification coefficient is greater than one, the admixture becomes head, when it is less than one - tail. Thus, whether in this or that apparatus, for example, fusel oil will become the head or tail shoulder strap, will depend on the rectification coefficient of isoamyl alcohol - the main component of fusel oil.
The rectification coefficients are not the same for various impurities with the same content of ethyl alcohol in the distilled mixture. The rectification coefficient of the same impurity changes with different alcohol strengths. Thus, the same volatile impurities, depending on the content of ethyl alcohol in the distilled liquid, can be head or tail cuts. So, for example, if ethyl alcohol in the distilled liquid is contained in an amount of not more than 42% by volume, then isoamyl alcohol, which is the main component of fusel oil, evaporates faster than ethyl alcohol. If the content of ethyl alcohol in the distilled liquid exceeds 42% by volume, then isoamyl alcohol in relation to it will be a tail distillate.
The boiling point of alcohol in Braga is different, but do not think that maintaining the optimal mode does not matter. Compliance with the temperature regime is considered one of the important components of the process of obtaining high-quality moonshine.
In the process of mash maturation, temperature plays almost the main role, this rule also applies to distillation. When the mash ferments, it generates heat, while maintaining a particular temperature level will have a direct impact on the fermentation process itself and on the quality of raw materials.
Boiling point of alcohol in mash
In the process of driving, degrees are also measured not for the sake of interest - they help to cut off the “tails” and “heads”.
The fermentation temperature of home brew for moonshine depends on several factors, the optimal indicator is 25–28 degrees. But do not forget that yeast in the process of life, that is, when sugar is absorbed and converted into alcohol, it emits heat.
Braga for moonshine is prepared based on several rules. But even high-quality brew will not turn into moonshine, which will have high performance, if the temperature regime is not observed.
So, tips for maintaining the temperature, or the rules for making quality wort:
- The “correct” mash ferments at a temperature of 25-26 degrees. If the temperature rises to 30 degrees, then there is nothing to worry about.
- Lowering the temperature to 17-18 degrees can cause the yeast to "fall asleep". The fermentation process will stop, but it can be resumed.
- When the temperature rises, the microorganisms stop working, they simply die, and the fermentation process cannot be resumed. Braga will have to pour out and put a new one.
To monitor the degrees in distillers, they equip the mash tank with thermometers and monitor the regime. However, it is worth paying attention not only to the temperature in the room, but also to the season.
Moonshiners advise:
- If it is cool outside, indoors too, then it is best to add a little more yeast to the mash - this will help speed up the fermentation process. But in return, the drink will have a characteristic aroma, which can be considered the hallmark of moonshine.
- When the room temperature is stable, warm and there are no drafts, then you can slightly change the proportions, add a little less yeast. This will not significantly affect the fermentation process, but it will improve the quality of the product.
- Moonshine can be influenced by using an aquarium heater, but you should not overheat the brew, as this will not lead to anything good. When the temperature rises to 40 degrees, microorganisms die, this process is irreversible. If the fungi have simply “fallen into hibernation”, then an increase in temperature will help revive them.
Temperature table
Temperature table that will help in the process of preparing mash.
Problems begin when the temperature in the tank rises above 30 degrees. For this reason, you should carefully monitor the regime and, if necessary, lower or increase the degrees. This will ultimately result in a high quality product that, when properly distilled, will turn into a pleasant, mild alcohol.
Distillation of mash: process and maintenance of the regime
The temperature of the distillation of the mash is of direct importance. The indicator is controlled using a conventional thermometer. The distiller is equipped with various devices, the temperature in the cube is monitored by taking readings from the distillation cube. Degrees help to hold fractional distillation and complete the selection of one or another faction in time.
The evaporation process is divided into several stages. Water evaporates at one temperature, alcohol at another, and fusel oils begin to boil at a third temperature.
To get a high-quality product, to separate alcohol from fusel spirits and get good moonshine, control over indicators will help.
The process can be divided into several stages:
- The first stage: we keep the indicator at the level of 63-68 degrees.
- We increase the degree to 78.
- 85 degrees - we begin the selection of the "tail" part.
If the distiller and the mash, which is poured into the distillation cube, are heated to 65–67 degrees, then the evaporation of fusel oils and alcohol will begin. The first drops of the cherished fiery water will appear. But drinking it is not recommended. The people call such moonshine pervak and consider it high-quality and strong. In fact, this mixture can hardly be called moonshine.
Pervak contains a huge amount of impurities starting from methyl alcohol and ending with acetone. Such a drink quickly intoxicates, it causes severe poisoning, it strongly “hits” the kidneys and liver. Drinking pervak is not worth it, it is collected in a separate container and used only for technical needs.
Among distillers, pervak is called “heads”, they are cut off and not used, they cannot be consumed. Of the total volume as a percentage, the amount of pervak is about 8–10%.
When the indicator rises to 63 degrees, the heating goes to the maximum temperature, then the degree is reduced, at this time the temperature should be about 64–68 degrees. If the indicator is not reduced, then problems will arise: the mash will get into the refrigerator and other parts of the distiller, and the moonshine will eventually acquire a characteristic smell of fuselage and a cloudy color. Even if a distiller with a dry steamer is used, this will not help save alcohol from deterioration in taste and smell.
Help fix the situation redistillation: it will significantly improve the quality of moonshine, will affect its taste and aroma.
Then we proceed to a new stage - the collection of the main moonshine. It is advisable to replace the dryer. You can simply remove it and rinse in cold water, and then substitute a container to collect the main product. At the same time, the temperature is maintained at 78 degrees, it is at this moment that alcohol begins to actively evaporate. In the event of condensation (collision cold water and alcohol vapor) the process of distillate extraction begins.
When the indicator reaches 78 degrees, the allocation of the so-called "body" will begin, which can be used for ingestion.
Gradually, the temperature will increase, in parallel with this, the product yield decreases. When the liquid is heated to 85 degrees, fusel oils begin to stand out. The ingress of fusel oil into the main product changes its quality: the color of moonshine becomes cloudy, it will have an unpleasant, pungent odor.
However, the distillation process does not end there. We proceed to the third stage, which is called the selection of "tails".
At a temperature of 85 degrees and above, a certain amount of alcohol is retained in the base. But it is so small that it is no longer possible to obtain a product in a pure or relatively pure form. For this reason, moonshiners proceed to the selection of the last part.
The fraction called "tails" has a low strength and a pungent odor. Such moonshine will be cloudy, which also indicates its dubious quality.
The distiller gives out "tails" until the fortress in the jet drops to 20 degrees. Then the collection of this fraction is stopped and the distillation is completed. On this, the process of moonshine can be considered complete.
There is also an alternative to distillation - this is freezing. The process is laborious, but quite interesting. The thing is that water freezes at one temperature, and alcohol at another. The effect of freezing is small, but for the sake of interest, you can try.
Distillation without a thermometer
Often, the right tool is simply not at hand. If for one reason or another it is not possible to measure the temperature, then you can use the experience of distillers and stop the selection of the main product when some signs appear.
When to stop selecting the "body":
- High-quality moonshine burns well, the flame is even, different in color. When paper or a napkin soaked in alcohol burns poorly or goes out, you should stop collecting moonshine.
- When the temperature reaches 83 degrees, the distillate output does not just decrease, but drops to zero mark, which means it stops completely.
- Many moonshiners know that as soon as the fortress in the jet falls below 40 degrees or is approximately in this range, the collection of the main fraction is stopped and the “tails” begin to be selected.
- You can use another way - just smell the moonshine. Both "heads" and "tails" have a rather pungent smell, which cannot be said about the main part.
In some cases, the first distillation is carried out without separation into fractions, then the temperature of the mash does not play a special role during distillation. But when re-processing, you will have to follow the degrees, otherwise it will affect the quality of moonshine, its taste characteristics, etc.
When producing alcohol at home, it is worth monitoring all the nuances and controlling the process. If you miss something, then you can end up with a product that will be of low quality. However, almost any mistake can be corrected.
