How to beat the moonshine a second time? Repeated distillation of moonshine

Moonshine - a favorite drink, which in our time, when there are practically no prohibitions on making it for personal purposes, drive everyone to no one's laziness (for some reason, Gaidai's notorious film "The Housekeepers" was remembered). But not everyone knows how to beat the moonshine a second time, to make a truly magical drink, pure as a tear! And who needs it at all, after all, is the pervak also good to drink?

A few questions

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

A bit of history and theory

Of course, you can make a mate and drink it with great pleasure and success. So, actually, and did earlier in Russia - they were carousing. The method of distillation has not yet been massively mastered by the people, so they prepared a bunch of everything that gets under their arm, and then they drank. But after all, according to the doctors, it is often very harmful to drink a brug. There are also acetone, and aldehyde, and fusel oils, and other diverse substances, from the use of which even a lethal outcome occurs (if a lot). And if you do not abuse it, it's still pretty harmful.

Rub "heads" and "tails"

With the invention and introduction of the method of distilling bregs, there is already the first moonshine. Bragu is transferred to steam and cooled the part that can boil at 78.4 degrees (this, in fact, is drinking ethyl alcohol). This product is called the "body" of moonshine, and there are also "head" and "tail". The first is what comes out of the device from the very beginning. Previously, this faction was considered the most violent in the brain and was very popular among the people. However, if you understand what this part is? The head consists of acetone in the majority. The fact is that the acetone boiling point is much lower - 56.2 degrees Celsius. So he comes out first. Undoubtedly, such a first person is hard on the head, but normal people still do not drink acetone! The tail, on the other hand, is mainly fusel oil. They have a boiling point higher than that of drinking alcohol - more than 80 degrees. Therefore these snakes get out of the moonshine in the last place. This boar is also not recommended, even in the most extreme cases.

Why is it desirable to redistrierate again?

The ethyl alcohol we need is in the middle, it's something we need to extract. How to do it? Very well helps an ordinary thermometer, which must be equipped with an apparatus. Then for sure you will already know what temperature the liquid comes out, and cut off the "tails" and "heads" in time. But still it is impossible to filigreely cut off, for example, the head, all, to the last. Any piece of acetone let it break into the body of the drink, and this is not good. So, for this, we need distillation of moonshine a second time. To be safe from the presence in a noble homemade drink of acetone and fusel oils (which appeared as a result of incomplete clipping). Thus, the product itself obtained a second time becomes much cleaner.

Phasing out moonshine

So, you have already expelled the body. There is also a moonshine machine of your chosen design. In principle, nothing more is technically necessary, only water. The correct technology of double distillation of moonshine involves several stages. Each of them, of course, is important for the production of a good, quality product.

Dilution with water

Before the second time to overtake the moonshine, first it is necessary to dilute it with clean (possible spring) water at room temperature. The water is cool. It should be added, stirring, up to 40%. This is done mainly in terms of security. Too strong liquids that are subject to distillation can result in the combustion of the moonshine itself. And also the strong pasture (the first) has a very strong connection with the fusel oils. Diluting moonshine with water, we partially break these bonds. If this is not done, the distillation of moonshine a second time will not lead to the desired success. So, dilute with water and stir until visible uniformity. And that the mixture is not cloudy, it is recommended by specialists-moonshakers to pour moonshine into the water. If you do the opposite, as a rule, you get a mutt.

Additional cleaning

Perhaps you have already cleared the mogun that was expelled primarily in any 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 should be poured into a diluted moonshine, stir and persist for 15 minutes. After - pour a large spoonful of soda and salt and stir again. Let's bother again for a couple of hours. After the filter is filtered through the filter (you can make it from cotton wool and gauze, folded in several layers). And already with this liquid we continue our fruitful work.

Distillation

How to beat the moonshine a second time? The process itself is not so complicated for someone who has already used a moonshine. Virtually no difference from primary distillation. So, we reduce the strength to about 20 degrees, so that the vapors do not ignite, and we begin the distillation. Using a thermometer adapted to the apparatus, we follow the temperature at the outlet (see above, how to determine the harmful parts by their temperature). It is important to divide into fractions what flows in the tank. The first 10 percent is recommended to be cut off at the output. The next approximately 80% is the very thing, what we need. Collect the alcohol until the degree drops to 45 (measure with an alcohol meter). The rest is also collected and used for future brags. Thus, the question of how to bounce the moonshine a second time will be resolved, and the answer is received. With the implementation of double control (an alcohol meter and a thermometer), it is quite possible to cut off unnecessary by obtaining a really clean drink. A chemical analysis of such moonshine shows that the content of acetone and fusel oil in it is practically reduced to zero. And if you want to use this homemade vodka with a minimal health risk, you just need to know how to make a double distillation of moonshine. And finally, a few subtleties and tricks from experienced masters of brewing.

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

It seems to be a very simple process, which does not require special technical training. And noticed that some double moonshine turns out tasty, but for others - not quite that (or rather, not at all). Probably, you will say, it's all about secret family recipes handed down from generation to generation. I'm supposedly just such a moonshine I can not drive, no matter how cool. All this is correct, but not 100%. Of course, there are certain family formulas 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 slightly declassify them.

1. It was noticed by all specialists that water quality is very important for secondary distillation. The higher it is, the moonshine is more delicious. Some even use water to produce the desired result, structured, melt, oxygen-saturated or electron-saturated water. We have nothing against these ideas. It is noticed that water from under the usual crane, for example, and water from a mountain stream or a spring - two big differences. In addition, structured water (for example, thawed) very well breaks up impurities that have managed to contact alcohol. Therefore, use a spring or purified (tasty) water, in no way boiled.
2. Dilute the primary product with water, before you bounce the moonshine a second time, you need a strength of less than 20%. Ideally there will be a total of 15, plus natural water of the highest quality. Then the double moonshine will turn out very tasty. Water will dissolve impurities, which will go to the "head" and "tail", and the very "body" of the drink will turn out to be crystal and pleasant to the taste and smell.
3. Use all available methods of additional cleaning before you bounce the moonshine a second time. Very good and activated charcoal. Everyone knows about its properties when poisoning the human body. He removes harmful substances by binding them. This also happens with moonshine, which contains harmful impurities. But the craftsmen are advised at first to dilute, and then to cleanse additionally. And this is at least logical: water dissolves impurities, destroying their bonds with alcohol at the molecular level, and coal binds them and removes them from the raw material prepared for re-distillation.

So use these tips for making a double drink, and your moonshine will certainly please the guests coming to the holiday!