Why do we need a dry cell in a home-made machine and how to use it

The popularity of home-brewing in the country is gaining momentum. And I must say that the product that modern lovers of home made strong drinks can boast of is not always that dull melancholy with bad smell, the memories of which come to mind when one word "moonshine".

Modern home-made apparatuses make it possible to get beverages just as good as the store vodka of the middle price segment. There is one improvement that allows at home to receive beverages of higher strength and excellent quality. In the article, we will understand why we need a dry cell in the home-made apparatus and how to improve the quality of moonshine with its help.

How the distillation of alcohol occurs

The production of alcohol or homemade moonshine is divided into two stages. The first is the production of ethyl alcohol from sugar-containing products with the help of special microorganisms - yeast, in other words, fermentation. The next stage is the sublimation of the berg to obtain a product purified from unnecessary and harmful impurities, with a higher content of ethyl alcohol.

Why do we need a dry cell when making moonshine? It is for cleaning and giving a fortress. Self-made apparatus will work without a dry cell, but the drink will have an unpleasant smell, and it will be difficult to achieve a good fortress.

The separation of alcohol from the brew occurs because of the difference in the boiling points of alcohols and water. The process looks like this:

- There is a heating of the barge in the evaporator, until it reaches a temperature of 65 ° C nothing happens.

- At 65-76 ° C, the first drops of moonshine with a high content of methanol, CH ₃ (OH), the strongest poison that does not fit even for external use, begin to drip from the cooler. This is another reason why you need a dry cell. On the moonshine, equipped with this device, a moonshine is prepared, completely purified from methanol and other light poisonous fractions.

- 76-82 ° С - there is a process of obtaining a quality pure moonshine.

- 82-96 ° C - there is a collection of secondary brewer with low alcohol content, which will subsequently be added to the brew of the next batch.

- 96 ° С - the sublimation stops.

And what is the busy cell

In order to explain why a dry cell is needed in the brewing apparatus, it should be noted that although the boiling point of water is 100 ° C, it begins to evaporate much earlier. It intensively passes into a gaseous state, along with the vapor of ethyl alcohol, its vapor enters the cooler and then into the tank with moonshine, lowering the "degree".

Installed before the cooler, the dry cell helps to condense the excess water vapor.

The simplest construction of a dry cell

So, what is needed for a dry cell in the moonshine, it's understandable. But what if the device is not equipped with this device? An easy-to-manufacture and yet quite effective version of the reflux condenser is shown in the figure.

The design consists of a glass jar with a hermetically sealed lid and two fittings that are able to make from a piece of "galleys" any turner of an average hand. Let the appearance of the device be unkempt, but why do we need a dry cell? For the moonshine, it acts as a primary filter, and the described construction with this role perfectly copes.

How to use a dry cell

All points above i will be placed by the first race. Only after having done the whole process with your own hands and having tried the result, you understand what the dry-cellar in the home-made apparatus is for.

At the beginning of the sublimation it is necessary to assemble the first 50 milliliters of moonshine (from every 10-15 liters of the initial brew). During this time, about 20-30 milliliters of liquid condenses in the dry cell. This liquid (both from a dry cell and from a refrigerator) must be disposed of, not allowing it to enter the final product.

Subsequently, the process is in the normal mode, moonshine, flowing out of the refrigerator, is collected for further processing (filtration, infusion, etc.). It has a fortress of about 70%, has remarkable transparency and good organoleptic properties.

And here's what else you need a dry cell for a moonshine - in it, in the process of sublimation, moonshine is collected, not completely purified, of a small fortress (about 15-20%), but without harmful impurities. It is collected and poured into the barge before the next race, thereby increasing the yield of the final product.