Making moonshine at home

[shade]

shade, Anatoly

And if you do it on others, then not on wine but on ALCOHOLs, they are kind of sharpened for this business \ mainly Belarusian ones are sold \ from them the exhaust is more

I live in Belarus, and this is the first time I've seen such yeast. Thanks for the tip! I also thought about freezing. Here we freeze the water from the tap, because we have rare rubbish flowing from the tap.

Yeast
Well, maybe bakery is not the best choice, it suits me

... Well, I wrote that when yeast is put in unmeasured quantities. Our neighbor got carried away with this business, recently made Calvados, but boiled a can of 400g for 20 liters of yeast. The smell from this Calvados was br-br, it smelled so sour ... And he puts such a volume on any moonshine. And no arguments bring him to his senses.
filirina, Irina

Anatoly! It is irrational to pour such good things as heads into the sink!
I carefully collect and use for washing kitchen hoods, stoves, kitchen cabinets. What kind of mister muscle and other nonsense is there? And once again, there is no need to spend on detergents and there is less chemical stench in the house (personally, the smell of alcohol does not irritate me, unlike fragrances). It is also good to wipe the shoes inside them from any odors. In a bio fireplace, it burns well as a fuel, artistically ... also without unnecessary aromas, of course. But you never know where else you can apply!
More details: https://Mcooker-enn.tomathouse.com/in....0

And thank you for the tip! I would never have thought of brushing with tails. Now I will definitely try.

Tanya, we clean not with tails, but with heads! The first thing that goes is the head, it is very strong even at the first acceleration, and the tails are what goes at the very end. They are weak, smelly and go for re-distillation.
About the amount of yeast. 400 grams per 20 liters is an absolutely normal classic dose! On any site moonshine it will be! I also use it in this proportion. There is no sour smell, even at the first distillation. And after the second one, which I always do, the output is 85 ° C, the purest product with the aroma of alcohol, which does not require any additional processing with either coal or manganese. And I have a nose, you will not believe it, like a dog's, I roughly determine the degree by smell, it coincides with an alcohol meter!
The only thing is, I only use sugar as a raw material, it's just too lazy to do other exotic things.

[Irina]

Irinaexactly with their heads. My pot doesn't cook at all: girl-yes: I thought of one thing, I wrote about something else ... So this morning, my son asks, but what’s something in the kitchen smells like fish, and in response, it was a fish that was cleaning Alex

400 grams per 20 liters is an absolutely normal classic dose! On any site it will be moonshine!

No, we always put and put so much on a 40 liter can.

The only thing is, I only use sugar as a raw material, I'm just too lazy to do other exotic things.

And don't let us eat, let me add something with tea. We germinate grain (mainly wheat), well, from frozen potatoes to apples-grapes

Tanya! , the main thing is that it is always available!

Peace be with you bakers!

Well, probably when you bookmark you need to take into account the whole bunch
And 400 grams of yeast per 20 liters of water does not mean anything

[filirina]

400 grams per 20 liters is an absolutely normal classic dose!

filirina, And how much sugar?
We make 1kg of sugar + 3l of water + 70g of alcohol yeast (you can 50) they are pressed for sale with us. We always remove our heads, drive them to "while it burns." We have three dry stews, so we don't overtake the second time

Peace be with you bakers!

You have such

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And how much sugar?

Sugar 4 kg, 16-18 liters of water and 400g. yeast. I also have three Sukhoparnikov. But my nose always requires a second distillation! I need only alcohol to smell like alcohol! And then not to hemorrhoids with manganese, coal, etc. Therefore, I recognize only a product with a final strength of 85 turns, the rest goes to the tail.

Added Wednesday 12 Oct 2016 10:17 PM

You have such

We have such, as I once took it, but I did not notice much difference either in the output or in the quality of the product obtained. I use ordinary Lviv bakery. They are usually the freshest.

[shade]

shade, yes such
filirina, let's try to overtake the second time too

let's try to overtake the second time too

Olya, try it! I know the difference will be very significant! The only thing do not forget to dilute your first distillation with water up to 30 degrees before re-distillation. This increases the quality of purification and fire safety of the process.

Olya, and if it's not difficult, you can take a picture of your unit. The constructive solution is just interesting. We have a complete self-propelled gun collected from information from the Internet and rich life experience, so it's always interesting to see what people use

[Irina]

Irina, we have a homemade device, dad made about 25 years ago, such a cylinder with a coil inside is quite bulky. I can show it later, tomorrow we are just going to put it on, how we will drive fermented, then I'll take a picture. By the way, how do you define fermentation? I open the can, stir it by hand, let it stand with the lid open for a minute, so that the gases come out, and I bring a burning match, if it doesn’t go out, then it’s ready, well, and it tastes so that there is no sweetness. Well, something like this

By the way, how do you define fermentation?

My bottles are transparent: the water locks stop gurgling, the solution gradually clears up, there is no sweetness to the taste.

Peace be with you bakers!

But I stopped identifying something by gurgles and taste
If sugar or shitty yeast is caught, what's the point to keep it for more than 10-15 days, and if normal, then during this time a good mash will turn out

So I do this - if let's say I muddied it up on Saturday, then I don't touch it until next Saturday - the mash walks on Saturday, stir it well and let it stand for three days: yes:

Then either with bentonite or just pouring off the residue well, and after a couple of days I distill

That is, all muddied up for two weeks

[Anatoly]

Anatoly, That is, the whole muddied up for two weeks
We also have: drinks_milk: approximately 2 weeks.

Peace be with you bakers!

By the way, whoever decides to lighten with bentonite, you can buy cat litter without problems, the packaging of which indicates that its base is bentonite clay and does not contain aromatic additives.

That is, all muddied up for two weeks

Besides the quality of the yeast and sugar, there is also the factor of the ambient temperature! I have already 2 weeks 15 degrees in the apartment, naturally wanders, but slowly. And if you drive ahead of time, then the output decreases.
Anatoly, with your approach to the question, what is your output of the finished product? And what is the exit fortress?

Peace be with you bakers!

After all purifications and distillations from 5 kilos of sugar, the output is 3.200 liters well + -
In the last distillation, it was between 70 and 75 degrees by an alcohol meter, well, let's count 72

After insisting and straining, again with an alcohol meter - about 70 degrees

I have a canister in the bathroom, a rubber glove is worn on the canister in which a cambric is inserted into one of the fingers, which, in turn, goes into the hood
In the bathroom, the temperature is always less painful than the rooms.

Tovarischi, tell me, if the mash stood for more than a month, pour it out? Well, nothing will come of it?

If it was closed tightly and not in the heat, then maybe it survived. We must try and smell. If there was air access, then most likely a vinegar smell appeared. Then, alas, everything is ruined ...

[Irina]

Irina, thanks, the mash was in a closed flask, but it was opened once, in general, if it smells like vinegar, then we pour ((

This is a very interesting topic.By the way, about the heads and tails - in addition to the above-described methods of application - it is very good to pour into the washer reservoir, it washes great, and the smell ...

Peace be with you bakers!
At my dacha, a barrel of mash stood for 3 months: yes: until my father-in-law took up distillation

excellent CEM turned out

Anatoly, standing to standing strife! It can stand for three months in an airtight container without oxygen (the wine costs, fermented for 2-3 months). And if the mash just stands for a long time and upon contact with air, it will ferment to vinegar. And from vinegar already only vinegar, SAM will not be!

Peace be with you bakers!

Well, the barrel was plastic with a lid on the strip

Well, if someone just has no tightness, then you can gently fill it with vegetable oil so that the film over the entire surface

Finnish devices do not really exist. Previously, I naively tried to find myself an overseas one, but nothing came of it. Lucky for a good seller ran into. He explained everything to me that all this is done in Russia. As for the thickness of the walls and the bottom, the situation is ambiguous. Often, the bottom is made thicker than the walls, but there are models in which everything is as thin as tin. Personally, I then bought myself a moonshine still finlandia extra for 20 liters. Very satisfied. And by the way, in it, that is, the declared 2 mm, both in the bottom and in the walls

[Victor]

Victor, however, it is not clear why it is so thick at all?

Peace be with you bakers!

There are many pros and cons of cleaning moonshine with potassium permanganate
But I'm an old-believing moonshiner as my grandfathers taught

Here on the second day

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but on the fourth

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I filtered it cleanly and filled it with soda, for three days the soda will settle again I will filter it and for a second distillation with the selection of heads and tails

Nafig, nafig! Such passions! Potassium permanganate, soda, excess body movements! I don't understand the old-believing methods, when more modern methods and technologies appeared! Well this is purely my IMHO.

Peace be with you bakers!

filirina-- - more modern techniques and technologies have appeared

EG

Anatoly, don't you know? For example, home distillation columns or their imitations. The use of such jokes eliminates the need to communicate with potassium permanganate (we have banned and included in the list of precursors), soda, coal, etc. etc.
(Rectifying columns, of course, are old as the world, but for home use, appeared relatively recently, and therefore called them new techniques and technologies)

Peace be with you bakers!

filirina--

I apologize - infa from the grid \ as I understand you do not do it \

If I need a certificate I will go and buy vodka
Or I'll put a couple of metal sponges into my device, here's a column for you
Or I will buy a five-liter canister of alcohol from Bryntsalov for 1100 rubles

I do DISTILATE-

: lol: Well, not quite as you expect. I do it myself. I also make a distillate, but the device is completely independently compiled by infe from the network. Therefore, without dancing with tambourines (manganese and soda) on the second distillation 86-88 and the total water consumption for 6 liters of this fortress is about 150-200 liters. Rectifcolumn is too expensive a toy for me.
Here's something like this approximately.
Anatoly, I always like to talk with colleagues in the shop, you never know who came up with something and learned new about the process. Sometimes they lead to smart thoughts.
I still dream of realizing an apparatus like an alcoholic product at home, so that at one time I can immediately get raw and then a high-purity product of secondary distillation, but so far only thoughts in this direction, for the implementation we need a bigger kitchen and some financial investments. So while it is at the stage of a virtual project.

Peace be with you bakers!

Rectification is continuous distillation - bent

And to make the column yourself is a stupid pipe filled with springs / spirals made of stainless steel / copper

I even managed to insert the heels of washcloths in my apparatus \ well, those for washing dishes \

But even in alcohol factories ---- it cannot do without cleaning

Filtration of the mixture. In most cases, quartz sand is used.A mixture of water and ethyl alcohol flows from the tank to a special cleaning filter, after which it flows into the next vat. As it builds up, the precipitate begins to interfere with normal filtration. After some time, the quartz filters need to be cleaned. This moment is determined by the height of the sediment layer.

... Cleaning from harmful impurities. At this stage, the organoleptic characteristics of vodka are formed. The drink is purified from aldehydes and ethers with charcoal filters. Depending on the desired quality of the finished product, filtration with activated carbon can be carried out several times.

Peace be with you bakers!

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Peace be with you bakers!

Good stuff

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[shade]

shade, and where can you buy such seasonings?

[My shop]

Peace be with you bakers!
I'm in the shop My shop I bought today, though I bought only these three that are in the picture, but this company has a larger assortment

On their website they write that in Auchan their products are presented in Moscow and St. Petersburg

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I do DISTILATE-

Distilled water. It is evaporated and the same water is obtained, but without impurities. Home brewing is a rectification process, i.e. separation of multicomponent mixtures. Each chemical has its own boiling point, which is the basis of the principle of rectification and home brewing. My husband also drives moonshine. Previously, he did the old-fashioned way - he removed the initial fraction by eye and the final fraction before the end of combustion, 2-3 distillations. I had a chemical educational program with him. Now it drives only by temperature by 1 time. We make it from fruits, berries or wheat, without yeast; with this distillation, moonshine retains a light fruit aroma. We do not clean. We do a lot, because in the summer we have a myriad of guests. Our moonshine is always preferred to all other drinks, even those that the son-in-law regularly brings from Georgia, Armenia and other duty free.

Now drives exclusively in temperature

And what temperature should be observed?

The boiling point of alcohol is 78 * Celsius.

but I will say as a chemist and an experienced moonshiner, I distilled at one time on laboratory equipment with exact observance of the temperature, which in ordinary home conditions is quite problematic to observe, therefore I still use double distillation

Peace be with you bakers!
nata4a--

Simple distillation

First, mash is made from raw materials - the alcohol content in it, as a rule, is low.
When the fermentation process is close to completion, filter the mash and pour it into the distillation device.
It is heated by a heat source, and the mash begins to evaporate.
The resulting steam goes through the outlet pipe to the refrigerator, where it condenses, turning into a distillate.

Rectified is a refined, purified product, where the organoleptic properties of the source are completely "killed", emasculated. Even from a chair, even from the most delicious grapes, but it should come out with the smell and taste of just ethyl, and "nothing personal."

[shade]

shadeAnatoly, I'm actually a chemical engineer and rectification is the first course project that all third-year chemists, regardless of their specialization, did at our institute. For example, I did a project for the rectification of acetic acid, which is also present in the wash (and in a wash without a water seal, and in large quantities), only its boiling point is 118. By distillation, you remove insoluble substances with a high boiling point from the solution. If you do not cut off light and heavy fractions, then you will have a large set of substances from the textbook of organic chemistry in your distillate. Rectification is precisely the division into fractions of substances with different boiling points. At home, of course, it is impossible to create an ideal rectification process, but a good one can. When we have the task of getting the maximum alcohol content, then we distill it 2 or even 3 times, but more often we make a drink, and it really tastes better (although I practically don't drink alcohol) with one, but correct distillation. Not one has ever complained of a headache even after very strong libations.

Rectificate is a refined, purified product, where the organoleptic properties of the source are completely "killed", emasculated. Even from a chair, even from the most delicious grapes, but it should come out with the smell and taste of just ethyl, and "nothing personal."

The organoleptic properties of alcohol are highly dependent on the feedstock. My ex-husband worked as a technologist at a distillery for some time, so they produced elite vodka exclusively from Altai alcohol obtained from wheat. The rest did not work.

[rectification]

Peace be with you bakers!

I've been driving for 30 years

rectification column

Cylindrical vertical vessel of constant or variable cross-section, equipped with internal heat and mass transfer devices and auxiliary units, designed to separate liquid mixtures into factions

It is impossible to obtain pure alcohol using distillation technology (even multiple)

And if you make it even from potatoes, even from a stool, it tastes like alcohol \ subject to technology \

a state standard has been formulated that defines vodka as “a colorless and transparent mixture of ethyl rectified alcohol with water ... treated with activated carbon, passed through filters and possessing the taste and smell characteristic of vodka. "

Peace be with you bakers!

I brought another experiment to work, for the men to try / evaluate - the first question was - Is this a brake

I brought another experiment to work, for the peasants to try / evaluate - the first question was - Is this a brake

Anatoly, and how did the peasants appreciate it? liked?

Peace be with you bakers!

All approved

And although this is not a tincture but a mixture, the components still need to sleep for a week

I make 4 liters from a batch, two as a standard insist on oak bark + a couple of drops of cognac extract, and experiment with the rest, I've already tried a lot

Peace be with you bakers!

[Anatoly]

Anatoly, 100%

[BUT]

Peace be with you bakers!

Some kind of garbage
The second time I put the mash on Lux, but in a new package, the first time I was surprised, and now I have established myself

I have a 20-liter canister in which I put the mash, well, after two cleanings and two runs, it turns out 3.5 well, or a little more moonshine 80 + degrees, but now for the second time 3.2 liters \ stopped taking when it did not light up in the spoon --but as always \ BUT

[Anatoly]

Anatolyso yeast got worse?
The husband said that from 40 liters of mash he gets 4.5 liters of absolute alcohol and 0.5 liters of acetone.