The temperature of the mash boiling point at moonshine

At the stage of the first distillation of the mash, it is necessary to see alcohol from the mash. At the storehouse, we will take away alcohol and fusel oils (tails), and light fractions (heads), we will see them on the onset of stages - another distillation of moonshine and purification from another distillation. During the first distillation, the head and tail are not carried out.

Itself through the shkidlivih houses, the moonshine used for the first distillation is not suitable for implantation, it smells like an ogidny one. I don’t recommend drinking yogo anymore, but our zavdannya is like brewing moonshine.

On tsіy storіntsі distillation of mash into moonshine in crocs is described.

With the urahuvannyam of the obvious obsyagu mash (close to 20 liters), we perished distillation for 2 times (for my moonshine still). The zagalny hour to finish is great - it is close to 7 years. The price of the mother's demand for respect in the planning of the robotics. True, the procedure is not controlled without interruption. You can be amazed at the TV, read a book, gotuvati obid. So everything is not so scary.
For the first distillation of the candied mash, moonshine is bred with water until 10 liters (for me it’s a drop) and it’s spent 2 ... 3 days before the first cleaning. I would like to explain why 10 liters is a total of 12 liters of moonshine, and 10 liters of moonshine, with a small supply.
Tse of breeding - preparation before the onset stage - purification from the first distillation.

the end of distillation

The end of the distillation starts with a thermometer. It was accepted to end the distillation at temperatures of 98 degrees. At this temperature, the alcohol in the mash is a little bit of water, and it doesn’t matter to the senses without any surplus.
If I do not want to zaboronyaє to carry out the distillation "dry", to a temperature of 100 degrees. In a wide range of alcohol, it is desirable to add additional fusel oil.

Distillation process

The whole process of distillation is carried out at one effort, while the effort to start the distillation begins with an additional path, drops when guilty is found, often kapati, bazano do not get angry in the strum.
During the distillation process, the temperature will increase. When 98 degrees are reached, the distillation can be pinned - practically no alcohol has been added to the mash, we will drink fusel oil.
The hour of distillation of the mash will start the productivity of the moonshine, And I will not strain to heat. At the time of overturning the strain of the nominal mossy wikid of the mash in the wikipedia.

Distillation cob

The brawn has a lot of gasses, if the stench boils, you may feel
Wash is poured into the moonshine apparat not for a crush, but about 20% of the wine volume is too much, and there is a lot of wicked mash in the mind. A cube of no more storage capacity is not more than 80% less.
Besides, it’s not even necessary to take the strain, so it’s possible to wiggle the wash to the device. For the first distillations, be sure to take the necessary strain, but for the first time you need to take a little more carefully. For my device, I am 12 years old, the strain on the first ferry is 800 watts. On the digital it is possible to start during the first distillations.
In practice repair at temperatures 80 ... 90 degrees Moreover, the temperature can change from party to party. Guilty often kapati specks, do not get angry in the strum. The price is optimal.

PIDPREPARATION BEFORE distillation

The stage of distillation of candied home brew is to be repaired from the collection of moonshine still. It is even more important, і to navyazkovo victoriannya to the dry man.
I switch on the cooling water. Beastly respect, how cool water is supplied to the serpent from below, apparently vyhid - from above. The best way to connect the driver is, as it is shown in the other photo above. Cooling water through the valve is taken from the pipe of cold water supply. It is not only possible to turn on the water manually, but to regulate it behind the auxiliary valve.
Wihid lead just kidaimo into the sink (rub the photo above). We are kind, as it is possible to visually control the size of the water flow.
Do not forget to twist the creek, the thermometer will be installed and it will be useful.
Including heating (at me the pressure is close to 800 watts).

DISTRIBUTION OF TSUKROVIKH Braga

READY Braga Before distillation
The first step for everything is to change the readiness to the first distillation of the mash, which means:
Po-perche - buty is guilty of the endings of the process of wandering(Visibility of bulbs in the hydraulic lock), for the relish of the mash, it is guilty of buty girkoy (the whole zukor has been refined).
On the other - maє buti zdіysnene illumination of mash before distillation(In our case with bentonite).
A detailed look at the side of Braga tsukrova.

You can create an important graphic from this graph - the distillation temperature of the mash in the distillation process changes... We fix it at temperatures close to 90 degrees, and finally at temperatures close to 100 degrees. Hey, mind you, but I will just take the strain on the heating.
The accuracy of this graph, one hundred percent of the mash, is even low, so the graph is transferring sum to alcohol and water. And braga is to take revenge on the greatness of the number of these words - fusel oil, light fractions, surplus of old ones, products of the living of old people, surplus of food and drink and others. All the houses are poured into the baking temperature. The presence of a great number of houses is seen by the smell of excess ridini in a cube of distillation - the smell is even stronger.
Besides the fortune of the mash, it can be seen from the party to the party, depending on the temperature of the boiling point will change.
So it's just a graph for information.
The first distillation of the mash can be divided into crocs, and the skin is easily visible from them.

On the thought of bagatokh of pre-existing moonshines - a subset overlap is the optimal way to remove moonshine of wonderful quality without additional mechanical and chemical cleanings. The male tsei way of rejecting moonshine is discernible in accordance with the statistics.

It is important to remember that the process of distillation is consistent with respect and control of the process. To reject a guaranteed good result, it is necessary to clearly understand all the steps and rules for distilling moonshine. To reject a yak_snogo final product, you will need to know the theory and not to make things simple. Such, yak thermometer, hydrometer, alcoholometer. I can't do without it.

Preparation before the wagon and how much the mash is ready before distillation

First pour the mash into a cube, it is necessary to reconsider, how to increase the vibration output.
For tsyogo speed up with a hydrometer. Having zanurivshi the butt in the ridina, the indicator for new is not guilty of changing 1.00, the best indicator is 0.98. At that vipadku, if I see a tsukru change the indicator "1", then such a braga is not vikoristovuvati, that is not the maximum. It is more beautiful to add to it in others and to overdo it.
As long as your brew is in order, it is necessary to power it in a cube. Pour the quilting cube of the cube of storage no more than 2/3 of the volume, such an underfilling will help you to unify the consumed mash in a worm and a non-baked vise in a cube.
Ideally, if your moonshine device is equipped with a thermometer, you will be able to control the whole process with an additional view. Bulo is not shitty, as the refrigerator has the ability to regulate cooling, for maximum distillation efficiency.

Before the speech: before the time, how to send the wash to the distilled cube, and then clean it with bentonite from the slurry and the surplus of old.

distillation theory

Let's get rid of it, how to get it right. When the mash is heated in cubes, the vaporized components, s how much to stock. The middle of the cich components and alcohol. All components of the temperature are boiling, and this means that the stench will vapour during the winter hour and when the temperature rises. The main principle of distillation, the very temperature from the hour of distillation, it is necessary to trim before the non-boiling control.
The temperature of boiling water is +100 degrees, alcohol is +78.4, a large number of unsafe vapors are vaporized at temperatures of 100 degrees. It is possible to create a fine, controlled distillation, and the temperature in a cubic meter from 78.4 to 98.5. It is important not to bring the temperature to 100 degrees. If we want to drink it, it’s not much more vaping, but we may not need water in pairs, so how to lower the fortune of moonshine.

First distillation of mash into moonshine

The wash is poured into a displaced cube, which is curved with a crush and a garnishingly tightened crush with gwints for sealing. Install the moonshine apparatus on the stove and turn on the heating for a new pull. From the vikhіd of the hunter oholodzhuvach set by mnіst, bazhano for 3 years. The lesser obsyag will be shydko zapovnyuvatisya, especially with the first distillation. Includes supply of cold water through the worm for cooling the product. It’s more beautiful to go all at once, but don’t forget about it.
The temperature in the tank is behind the thermometer. I will continue to warm up to a temperature of 65-67 degrees (it will take an hour to fix the first drops from the exit of the serpent). After changing the pressure to heat the temperature, the temperature rose no more quickly - 1 ... 2 degrees in khvili.
Greym dal and at a temperature of 73 degrees, an active droplet from the snake can be repaired, the so-called "heads" - words and houses, as the temperature of the boil is lower, lower the boiling temperature of ethyl alcohol (78.4 degrees). Light spirits, including methyl alcohol, volatile ethers, acetone and інші high-quality and non-safe spoluks, are brought before them. The smell of heads is specific: sharp, acetone. Bagato moonshiners with experience without prior work start heads by smell, but they do not allow them to see heads.

Before the speech: if you spin moonshine on candied mash, then you should know that there is practically no methyl alcohol in moonshine from candied mash.

The goal is the most recent moment in the ferry, there is no way to speed up the process. Correctly lifting the head can only be done as the process proceeds more often. Follow the rules: not more than 2 drops per second. If you know the rule and speed up the process (and it is only possible for the temperature to rise), then at the same time with the lurid flashes on this stage, there will be ethyl alcohol, and some of the heads will get lost if you go to some time. Є General rule: for one kilogram of sugar, take 50 ml heads. Above 8-10% of the original alcohol content in the product, captured from this distillation.
Remember: the head of that wrong look is the main reason for the headache on the onset of the wall of the wall (we are talking about the smart lines of implantation). In the process of raising the head, the temperature in the cubic meter is increasing by and by. Let the heads end up here at 80 ... 82 degrees.

Before the speech: the heads are not obov'yazkovo vilivati in the water supply. Їx fortune becomes approximately 80-85%. I їm it is possible to know the stasis, for example, for the preparation of vuliks when preparing barbecue.

As soon as they finished their heads, it’s too hard to push the heat, so that the dots seemed to turn into a thin picture. At all times, the process of vaping and the use of ethyl alcohol is something that everyone thought of. The temperature of the product must be adjusted to the region of 19-20 degrees through the change of water pressure in the cold water. Such a temperature will give the least amount of pressure in a glass of alcohol behind an additional hydrometer.
The temperature in the distilled cube is growing by and large, but it is not growing at 100 degrees. At the first stage, with regular follow-up, a product is selected to control the fortress for an additional hydrometer. For the sake of vimiryuvannya more beautifully flip a flask, win the temple and vuzka, but allow brothers a small amount of product for vimiryuvannya. The process is completed at 40% alcohol in the organic product. The whole process of distillation can be completed, with a further distillation I repair the so called "tails" - fusel oil. Ale if I want to buy a little bit of money, I will continue to distill the tails in the vicinity until that moment, if the product contains 20% alcohol. Nadal tails of the tails can be surpassed, but let's talk about it in the okrem_y statty.
At the end of the distillation, it was necessary to give up the bard oholonuti and then dispose of it. An overgrown cube of promity, if necessary, also promit the system of a snake.
Otrimaniy the product of the first distillation is called alcohols (on the forums on the Internet you often speed up the SS).

Another overload (alcohol overload)

Before the cob of another distillation, the alcohol-gray is diluted with water to shorten the head and tail fractions. Є Dumka, when the water is diluted more beautifully, the heads come out, and when the water is diluted, the tails are more beautiful. The optimal solution will be to vibrate the middle of the breeding steps, so that up to 20 ... 30% alcohol.
Pislya add water to the alcohol-sirets of the gulf in a displaced cube (do not forget about those that you can fill the cube no more than 2/3 of the volume), put on the stove and fix the heating. The distance is carried out all the same, even during the first distillation, including the amount of the finished product on the head, just on the tail. However, on another distillation, it is recommended to end the process of picking up the grain at 50%, because with such a high amount of alcohol, there may already be tails in the final product.
Otzhe, for another distillation, the finished product fortecea is 68-70%. Razbavlyaєmo yogo clean, drinking water to the required fortress. The moonshine DOES NOT cloudy the brew, it is recommended to lithium alcohol in water, and not navpaki.

On the whole, we have a ready-made moonshine of vasy cooking, and if everyone was making the right decision, then the guilt was guilty of making a difference. It is possible to give moonshine a drink, additional cleaning, aromatization, ale "tses for okremoї rosemovy.

To reject yakisnyh drinks, it is necessary to adjust the technology to the process. When preparing moonshine, which can be made with a noble vitrimanim distillation, it is recommended to follow the offensive rules:

Braga is the basis for moonshine Before the distillation, the won is guilty of increasing the dosage, so that others are guilty of overthrowing all the sugar and seeing the maximum amount of ethyl alcohol. At the same time, it is impossible to tolerate sourness or contamination, it is even more likely to be applied to grain and fruit must, especially on wild others. The readiness of the mash is to be changed according to the visibility of the carbon dioxide, it is not the fault of the malt, and the mash is guilty of lightening (often for the sake of stagnation). Equally important is the quality of the other ingredients and the proportions of the components of the mash, and for grain, fruit and fruit mash, the proportions and the hour of fermentation can be very different. Classical conversions of the proportions of the simplest candied mash (another name is a hydromodule): for 5 kg of sugar, 20-25 liters of water and 100 grams of dry water are taken, or 500 grams of fresh water, an hour of additional fermentation in 4-7 days. For a sub-shot distillation with a selection of head and tail fractions from 25 liters of such candied mash, in the middle, 4-5 liters of yak distilled forteceum 42-45% should be used.

- because of the power, finely regulate the supply of heat and water, and for cooling, lay it deeply on the relish and smell of moonshine. This regulation is especially important in the selection of head fractions, as to replace the most fringe fractions, and for the general selection and disposal. The heating of the displaced cube is most beautifully regulated behind an additional induction plate, at another gas station and the most efficient control of the process on electric stoves, as the changes in the settings are visible through the singing stage for an hour. The supply of water to the distiller is guilty of smoothly regulating, with a tampering tap the distillation will be more foldable. The clarified wash is known for the siege behind the siphon, or the tube and pour into the overflow cube. It is possible not to curl up the crust of the superfluous cube, and in the process of heating the mash, let the surplus of carbon dioxide be allowed to flow. If, when loading on the mash, it’s okay to drink, and more beautifully to take a noise, or with a spoon - it’s positively to be greeted with a drink.

distillation process- the classic scheme of distillation of a viglead is as follows: the mash is distilled at maximum speed without adding heads and tails to alcohol-siren to the minimum fortune in the strumen (5-10%), when the heat is so cold, the cold product is cooked with such a cold vitrata vodi at all can be minimal. Such a rank of interdigitating in terms of liquidity in the form of alcohol-bleeding is found only in the capacity of the distiller for the utilization of heat and condensation of alcohol vapor. A sprinkle of heating mash can be carried out at maximum effort until the first specks of the distillate appear. The main sense of such a distillation scheme is that it’s less than an hour to boil the mash, so that it’s possible to use a glass of illumined mash in the mayzhe to boil it’s suspension and why it’s better to boil it in cubes, then it will be more in the moonshine of unpleasant aromatic houses for savoring. It is very important for that to beat the clarified mash. To remove alcohol, add up to 20-30% fortets, clean up special assets and send a shot distillation to another with a selection of heads and tails. I also want to wash from grain crops or fruit, and if I want to preserve the organoleptic power of the cob wort, it is not necessary to cleanse alcohol in the cob. In order to make more of it, we will introduce into the purified moonshine from small houses, you can make head fractions at the first distillation of the mash.

Heads and tails - TSE OBOVYAZKOVO? There is one of the most popular food of cob distillers - "it is necessary to pick up the heads, the bigger one is such a classy apparatus, with a column, happy and so far". The opinion is unambiguous - VIDBIR HEAD FRACTIONS IT IS NECESSARY TO CARRY OUT FIRST, right from the design or the equipment. It is also 100% worth the need for a sub-distillation. The product of the first distillation is not free to be called sirets and it is not possible to live. For example, when there is a lot of food, it’s easy to get ready, then it’s a singing rank. Drink alcohol-sirets as well, as it is sire-tisto - it can be harmful to your health. For the correct selection of hired, albeit with a wide range of distilled and high-grade fractions, a distillate needs a practice and a button to make a moonshine still. The first time you may not get through so easily and unimpededly, like writing on the Internet or displaying videos. Heads (also called Pervak or Pervak) are a chain of non-harvested portions of the distillate, in the warehouse where acetone, acetone aldehyde and methyl alcohol, the most methanol in fruit Braga. So, as the temperature of boiling of the head fractions is lower, lower in ethyl alcohol - when the stench is distilled, it can go into the pepper, and a large part of it can be returned without allowing consumption in the distillate.

widbir goals- in the process of heating the overturned cube, turn the connected water back to the refrigerator; It is recommended to register thermometers on a cubic meter, or on a colony, in order to allow you the nobility to go to a certain temperature when they go to a certain temperature, if they turn on the cold. By step-by-step backward, adding heat and changing the supply of water, it is necessary to adjust the speed of the finished product up to 1-2 drops per second. The supply of water during the entire distillation is required to be controlled in such a rank, so that the moonshine is cool (it is not hot at all!). With the first distillations, the situation is possible, if the number of streams is stronger than the necessary drip regime, and after more regulation of the heat, the distillation will increase more and more. In general, it is necessary to practice 2-3 distillations on their own, give the necessary tools to control the process.

How many goals are selected? The most popular way of rooting head fractions - for zmist zukru in mash. For 1 kilogram of zukru, take 50-70 ml, so that the mash is cooked with 5 kg of zukru, you need to add 250-350 ml of heads. In case of other shot distillation with alcohol, the head should be distilled to 10% yak instead of 100% (absolute) alcohol. For example, if for the distillation of the mash, 5 liters of alcohol is washed out with 55% fortecea alcohol - 5000 ml of alcohol is multiplied by 55% (in place of alcohol) = 2750 ml, not less than 10% of the amount of absolute alcohol (275 ml for this butt) - and the head fractions.

Vidbir tila moonshine(Another name is the heart) - when you select the head fractions, you can add heat and water, use a distillate. The boiling temperature of ethyl alcohol is 78.3 degrees Celsius, and if the device has a thermometer on the colony, magnetize it better than the temperature stability of 78-80 degrees in the colony, so it is called the "alcohol shelf". Fortetsya the product lies in the design of the apparatus, the manifestation of the changeable colony and the manifestation of the nozzles of the on-load tap-changer or the SPN. It is also an important regulator of distillation speed (more importantly - tim mitsnishe distillate). Before the end of the selection for the product, an increase in the temperature of the vapors in the cubic and the colony and a decrease in the volume of alcohol will be observed, while the efficiency of the distillate will decrease. It’s all the same to talk about those who will blow the tail of the faction at the closest hour.

vidbir tails- the tailings of the fraction to replace the maximum amount of fusel oils. As soon as the stench is consumed in the distillation, then there is an unacceptable pungent smell, relish and calamity I will drink, you can get some girkota in relish. A classic go, like vikoristovuyut in a movie - a bottle with moonshine, ale of a good homemade alcohol. It’s better to talk about those who previously didn’t chew on shot distillation and in the whole moonshine of rich fusel oils. One of the clear signs of the appearance of tails in the distillate is a characteristic pungent smell, often sour vidtinkom. Some of the tails are picked up in the vicinity of the container, and they add to the offensive port to get over the mash (it’s not worth it, since it’s absolutely impossible to dye the mash), otherwise they will be able to use it on a special road to make sure Most often it is easy to dispose of it at once with the bard (this is the name of the mash in cubes after distillation). Re-distillation of tail fractions on moonshine stills - marna. Uninvolved on those who in the tail fractions can get a high amount of alcohol (up to 40%) - even more importantly, it’s just zupiniti vidbir tila. When working with grain or grape distillates, a small part of the pre-tail fractions is allowed into drinks, as the stench itself is the most aromatic. Cognac is one of the most popular drinks, the deeper part of the tails is thoroughly consumed in the finished product for the addition of a grape aroma, and even if the trickle whitening in oak barrels is great, there is a great part of the long speeches to boil over.

To read the head and tails on the scent, Vlasny nis - the most beautiful instrument of the distiller. Dribble drips to distillate drip on a dollop and rub it on your fingers, as there is a sharp acetone or an unpleasant odor - no head blowing. The tails also have characteristic aromas and, with some admission, you can start a fraction without temperature in the colony and without changing the fortune of the finished product in the device, if the technology is even more important in robotics.
Vzhivaty drink the s-pid stream of the moonshine apparatus - not properly! Khvatska the phrase "the axis I z-pіd strummena pervaku hot grabbed" talk about the outside of the unreasonable processes. For sub-distillation and dilution to the necessary fortune, pour 38-45% moonshine into vials, or bottles for refining, or pour on aromatic fruits, peas, herbs. Noble distillations are poured into oak barrels for 6-18 months, and the display is vodka, such as whiskey, cognac or rum. Chee to give you patience chekati little rockin unvidomo, ale 2-3 tizhni minimum moonshine guilty obov'yazkovo stand up for a check. And what is more than a complement of the pockets, what is more delicious and myaxhe is your drink.
Do not vivchayte zanadto the rich theory of nutrition! Along with those moonshine brewing, there is a slight tinge of mystery and unreasonable intelligence of technology; Rob your first crocs, make your home brew, and try to rob the distillation - as long as you don’t want to practice gaining theoretical knowledge, you can just make it. The cuisine itself is not worth the price, and the moonshine is not flattering, it’s not smarter than the meat, or the borscht is cooked. You do not need to slow down and lamate your head over the vibor of possessing months, you can read homemade drinks and come back as soon as possible!
Be sure to carefully select the head and tail fractions and the robust distillation! Most of the cobs of distilleries are licked off, as if it wasn't going to happen anyway. Methanol has a particularly strenuous role to play, even to the point of loss and lethality. It’s tied together, but in the 90s, in the 90s, in sales, they often consumed methyl alcohol in a store in the quality of a nutritious drink, and people cut off the bran. Homemade drinks like syrovinoy buv tsukor, water and drіzhі, then methanol in such a distillate will not be any more. If the home brew is fruit, then when the brew can be met, methyl alcohol can be established, however, a greater part of it is found when the head fractions are added. It is also varto vrahuvati, which is an antidote for the removal of methyl alcohol є ... ethyl alcohol! So, even before the hour of distillation of grape mash on the brand, they did not take 100% methanol at once with the head fractions, drink a glass of homemade cognac and even take away all of this. Know the world when implanting alcohol, axis a quote from one of the household sommels: “if you don’t drink, don’t drink”.
Buy a good device all at once In 2 months, you don't want to remember through the weakness of the refrigerator, the clean design, or from the outside of the tap, pouring fusel oils onto the steam room. Try not to cup your first home-brewed appliance according to the principle "the most extravagant, inexpensive, simpler." For all the price, you will be able to bring you to the city before buying the one, more functional possession, and the simplest used distiller can be easily sold on the moonshiners' forums. In the kintsevoy bag - you will have to pay for two apartments. According to the statistics, all those who went to buy the first device continued to engage in distilleries - they forgot about replacing, modernizing, and making a big cube of their own device. Vibrate immediately above and beyond the design of the distiller; rіznі mash can give a rіznu pіnnu cap when bіnіnі, the cube will not be stored any more, less by 3/4 volume! Enjoy our well-known distillers or our store's faqs before the residual choice of your first device.

Is it correct to overtake the mash for moonshine? Let the food be asked to be a cob distiller. When distilling homemade moonshine, vikoristovuyutsya yak self-made, as well as factory aparati. For rejection of a high quality product with a minimum of problems and problems, it is recommended (it is recommended to vibrate the device with a rectified column of a brand, or a dry greenhouse of a brand), and not to pick it independently. I would like to have its own nuances when working with a specific skin kit for a moonshine distillery, as well as about ambushes for all types of moonshine distillers.

Otzhe, it is necessary to correctly distill the mash into moonshine:

Roll over in the fact that the cube of the apparatus is hopefully fixed on the surface, so that it warms up. It’s innocent and innocent for some of the surroundings to throw the cube over, because it’s under a hostile grip. Hit the tsykh entry bezpeki!
Krishka Kuba is to blame for the airtightness. Change the gaskets on the special fluoroplastic (or other material) gaskets, as they do not overtighten the gwint. When spinning gwint, be aware that you are changing the wheel of the car: I will slightly attract the protruding gwint, but rather tighten it again. It is possible to reconsider the tightness by blowing into the tube, brought to the cube.
Cooling unit is also guilty of buty nadіyno zіstikovaniy. Do not turn off the high pressure of the drive, so that the tube is not visible.
In any case, do not allow a situation if the valve (or offending the valves) is connected to the outputs from the system. This will lead to a vice and clutter up the equipment.
Do not be unhappy with the safety technology! Read about the main benefits of safety in our article.
All the necessary worldly dishes and cans of the necessary obscenity for the collection of the product should be ready for use. Put the distillation process "on pause", you will need a jar, you will not be able to drink.
On the very cob, to accelerate the process of rosіgrіvu mash, you can turn on the tile for a new pull. Obov'yazkovo stitch for equal temperature in a cubic! Changing heating at an increased temperature of + 50˚С.
Water should be fed into the refrigerator for distillation, only if the mash is heated to about + 60˚С.

Schob without torment quickly overtake the mash into moonshine, do not pick the method of shot distillation of the moonshine without preseeding the mash. Win zastosovuєtsya leash for home brew, scho revenge a lot of methanol (for example, for apple). Fractional distillation of the mash is a trivial process;

Oscillations of a vision of a siege in braga are all one of the presence of a deyak a number of witnesses of others and by-products in their life, and the triviality of seething to create the smell of unreasonable sleep. So, in your own mind, see on the quality and relish of the product: the whole bouquet will inevitably seep into the moonshine and it will be easy to get rid of when the distillation is made. To prevent the entry of the cube from the cube, it is often vicious to use the middle layer, or to use the middle cubes (alambika). It’s okay to put on a lot of words, don’t give it to the product.

The first distillation is brighter than the last one without picking up "heads" and "tails", fast and with the maximum heat. A handful of fortunes of this product will be trimated in the region of 70-80 degrees. If the spirituality of an obsessed product falls to 20 degrees, distillation can be taken. Otrimaniy alcohol-sirets is close to 40 degrees and other - at all times shot - distillation.

For shot distillation, the alcohol is dispensed with pure (well, dzherelna) water to a fortress of about 20 degrees. With such a fortune, it is more beautiful to see "heads" and "tails".

Vimogi on the basis of making and resembling a cube for the distillation of alcohol, in principle, there is no such thing for the distillation of mash.

The main stages of distilling moonshine with alcohol-bottle for additional shot distillation are clear:

First on the way (at temperatures from +72 to + 78.4˚C) are the so-called "heads" - methanol, ostovy and anthylate ether and ostovy aldehyde. Heads are stored approximately 5-9% of the bagged bag of the discarded product, and it is easy to recognize due to the unpleasant odor. So the smell of rіdina for zyattya varnish. Before the speech, "heads" can be boldly victorious for cich and other technical goals, for example, as for the development. Picked up in the surroundings of the Umnist. Falling out of the cube will be 50-100 ml, ale keruvatis with varto organoleptic.
For the selection of "heads" to be repaired, "tila" - ethyl alcohol - the main and basic product. About those who have gone "tilo" itself, to reduce the characteristic alcohol smell. Dodayumo heating in cubes, so the product is made with flowers in the siernik (about 3 liters per year, in the fallowness from the parameters in the apparatus). We can help you achieve the optimal use of fat for a minimum of houses. The temperature in cubes in the fallow area from the quality of the willow brew will be in the region of + 80 ° C. Increase the temperature until the level of + 93-98 ° C, if the flower grows thinner.
In the process of distillation, the product must be robust. Yak only fortetsya moonshine in the lower than 40 ° С, it is necessary to change the minimum amount: infusion of cherga in the form of "tails". It goes up to an excessive fortune of 20-10 degrees, because the distillation process can be taken.
"Ponytails" can be made to pick up the mash.

Schab melodiously does not understand that, how to correctly brew moonshine from home brew, it is notable that there are nuances on how to make a saw, I respect:

Bagato, what about the quality of the captured product, is injected into the mash warehouse. Pick up the small items for the showroom and distillation of the mash! Carefully know the brew for the siege: guilt is not guilty of eating in a cube.
Do not memorize the cube "pid gorlechko". Zalishte vіlnoї third, or would like to bless yogo obsyagu. Tse in the world is to clean up the system of getting in its ridini.
Fortets the product, start with the help of a spirometer. More beautifully vikoristovuvati a glass or a cylinder.
Estimate the temperature of the distillate during cooling. More beautifully, if you will be trimatisya on a level of + 30-40˚С.
Yaksho Vi, nevertheless, vikoristovyte the method of shot distillation of the mash itself, secure the coming moments:
- the amount of heads picked up is approximately 1 spot in 1-2 seconds, the number of heads picked up is 100-300 ml. Feel free to organoleptic;
-When “tails” are picked up, do not prodovzhuvati kip'yatiti braga ponad + 85˚C. Perelіduuchi meta vityagti alcohol to the maximum, you let the great amount of fusel oils and inappropriate words get into the moonshine. A lot of people will need more than an hour for their cleaning.