When making moonshine, the temperature of the mash during distillation is of paramount importance. Without exaggeration, the quality of moonshine and the integrity of the moonshine still depend on how correctly the temperature regime is maintained. Bringing the mash to a boil too quickly can even explode the still. You can achieve the desired result through trial and error. But it makes more sense to use the information already collected and ready-made advice.
Composition of raw materials
Braga is a water-alcohol solution, which, in addition to alcohol and water, contains impurities essential oils, aldehydes and other compounds. The point of distillation is to extract as much as possible more ethyl alcohol from this solution. Distillation with separation into fractions allows you to isolate ethyl alcohol from mash as completely as possible. There are several methods of fractional distillation. Correct temperature control is optimal and proven.
Distillation temperature
The division of moonshine into fractions is based on the difference in boiling temperatures of the compounds included in the mash. At a pressure of 760 mm Hg. Art. The boiling point of ethyl alcohol is 78.3°C, water is 100°C. The rest of the substances included in the mash boil either earlier than alcohol or later. Let's look at a detailed example at what temperature to distill moonshine.
Range 0-68°C
At the beginning of distillation, the distiller is brought to an operating power of 63°C. Then the heating is reduced so that the mash temperature gradually reaches 65–68°C. With moderate heating, the mash will linger for some time at this level, and will not jump through it. At this stage, the following liquid compounds boil:
- acetaldehyde - 20°C;
- formic ethyl ether - 54°C;
- formic methyl ether - 57°C;
- methyl alcohol - 65°C.
These harmful and poisonous compounds are usually called “heads”, and the process of their separation is called head selection. It is not recommended to use them even for technical needs.
Range 78-85°C
After selecting the heads, it is recommended to replace or clean the steam chamber. We put a new container and begin collecting the “body” of moonshine. This is the goal of all distillation, actually ethyl alcohol. To drive it out, we gradually increase the temperature of the mash to 78°C, approaching the beginning of the boiling of ethyl. The higher the concentration of alcohol in the mash, the faster it will evaporate. The body output continues up to 85°C. We try to keep the mash in this temperature range as long as possible.
Above 85°C
By heating the distillation cube to 85 degrees, you can increase the heating and quickly separate the “tails”. There is still a small alcohol content left in the moonshine still. But it is dissolved in a mixture of acetic and formic acids, ethyl butyric ether, amyl alcohol and other fusel compounds with a boiling point above 100°C. They are often called simply “fusel”. The only option for their further use is to add them to a new mash for the next distillation.
Distillation without a thermometer
In conditions where the distiller is made by hand and is not equipped with a thermometer, you can do without temperature readings.
Goal selection
IN in this case required double distillation. The first distillation is carried out without crushing into fractions. Upon completion, measure the volume of raw alcohol in liters and strength in degrees. To calculate how much pure alcohol is in the mash, you need to multiply these data by each other. 12-15% of the amount of pure alcohol is occupied by heads, which must be taken into a separate container during the second distillation.
The second process for calculating goals is based on the sugar content in the mash. Measurements are carried out at the stage of wort preparation before adding yeast. For every kilogram deposited granulated sugar you need to select 100 ml of heads.
Collection of moonshine body
The next step after the heads are released is to collect the alcohol distillate. It continues until the strength of the raw material drops to 40°C. Technology without the use of an alcohol meter suggests setting fire to moonshine. As long as the combustion reaction is accompanied by a blue flame, the main fraction continues. will stop burning.
Attention, TODAY only!
We come across the concept of “alcohol”, “alcohol solution” for the first time in school years when we do experiments in chemistry lessons. But over time, the knowledge acquired during study “evaporates” due to the lack of possibility of application in practice.
Meanwhile, some of this school knowledge may come in handy. So it is useful to know the freezing and boiling temperatures for anyone who wants to learn how to distinguish quality vodka from counterfeits, and also...to motorists. Let's talk about this in a little more detail.
In most cases, when we talk about alcohol, we mean ethyl - the same type that is used in the production of alcohol. Its characteristics are freezing point and boiling point. So, if we take pure ethyl alcohol into account, it will freeze at a very low temperature: -110ºС.
What does “freeze” mean? If we switch to the languages of chemistry, this means “ will move from liquid state into solid" The freezing point is also called the melting point. Of course, it is impossible to achieve such values in everyday conditions.
Why is it that sometimes, when we take out a long-forgotten bottle of vodka from the freezer, we are surprised to find pieces of ice in it?
Water-alcohol solution
The fact is that vodka is not pure alcohol, but is a solution of water in which a proportion of alcohol is present. Depending on what this proportion is, the freezing temperature changes.
The “scatter” of values at which vodka undergoes crystallization is from -27ºС to -34ºС. These are approximate figures. The more ethanol in vodka, the lower the limit will be when it can turn from liquid alcohol into, so to speak, “alcoholic ice cream.”
The following is interesting: the freezing process occurs gradually, the vodka thickens, turning into a kind of jelly, and only after that, if the temperature does not change, it becomes solid. And it almost never freezes completely.
Cause: First, the water particles change their characteristics - they become small pieces of ice. The alcohol concentration in the bottle becomes higher, so the solution now needs a lower temperature to become ice.
It is unlikely that conditions can be created in the refrigerator when the temperature drops to -33 or -40. This is simply technically impossible in everyday life, even if the freezing unit is working properly. Therefore, you are unlikely to observe a complete transformation into ice, but pieces of ice in a bottle are quite likely.
Freezing table for aqueous-alcohol solution
Do you have anything to add to our article? We are ready to post your comments on the topic - they will be useful for everyone. Write, we will share knowledge!
To get high-quality moonshine and protect your health as much as possible, you need to know at what temperature to distill the moonshine. With the correct understanding of all chemical processes, occurring during moonshine brewing, you will produce moonshine high level that will meet your expectations.
Pay attention to the description of the temperature stages of the moonshine preparation process. 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 outlined in this article.
There are many aspects to consider, which we discuss in detail in this article. We advise you to take 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 notes at any time during 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 evaporation fusel oils starts at 85 degrees. Since in original product If these three components are present, then its boiling point in a moonshine still is in the range from 78 to 95 degrees. The more alcohol in the initial product, the boiling point approaches 78 degrees.
To obtain 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 distilling mash in a moonshine still
First stage
Place the mash in alcohol mashine and start heating. After the mash warms up to 68-70 degrees, light harmful fractions begin to evaporate from it: methyl alcohol, acetaldehyde, 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 as “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 the temperature approaches 80 degrees, the heating intensity is reduced to prevent the mash from getting into 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 to collect alcohol and raise the temperature in the moonshine still to 85 - 90 degrees.
If the distillation cube is not equipped with a thermometer, the distillation process is stopped when:
- Paper soaked in moonshine burns with a characteristic blue color.
- The mash 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 the process.
After receiving the main “body”, there is still a small amount of alcohol, but when combined with it, harmful substances also enter the product. Alcohol produced 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 divide mash into fractions. It is based on the fact that water freezes at more high temperatures than alcohol. This is a very long method that does not allow you to get a clean and free from harmful substances moonshine.
Therefore, if you like quality strong alcohol, cooked with my own hands, you should use a well-made moonshine still. 
chzda.ru
Temperature stages of mash distillation
1. Selection of volatile fractions (point 1). When the mash temperature reaches 65-68°C, light harmful fractions begin to evaporate (methyl alcohol, acetaldehyde, ethyl formic ether, methyl acetic ether and others). An alcohol smell and the first drops of condensed liquid appear.
The resulting moonshine is popularly called “pervak” or “pervach” and is considered the best. In fact, this is a poisonous mixture, drinking which is dangerous to health. Because of high concentration Pervach quickly intoxicates the harmful impurities, but the consequences of consumption can be 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 speed is sharply reduced to smoothly reach 65-68°C. If you skip this moment, the hot mash may 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– improper distillation of mash 
2. Obtaining the main product (point 2).
When the output of “heads” stops, you need to replace the steamer (if any), substitute a container for collecting moonshine and gradually increasing the heater power to bring the mash to the starting temperature of distillation - 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 heats up to 85°C. From this moment, fusel oils begin to evaporate, making the moonshine cloudy and deteriorating the quality.
If there is no thermometer, then the selection of the main product is stopped if:
- a piece of paper soaked in moonshine stops burning with a blue flame;
- at 83°C the output drops to zero;
- The strength of moonshine is less than 40 degrees.
3. Selection of the last fraction (point 3).
A certain concentration of ethyl alcohol is retained in the mash, but obtaining alcohol in more or less pure form It won't work anymore. Therefore, at temperatures 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 batch of mash to increase the strength.
Another method for making moonshine is freezing. At low temperatures water freezes faster than alcohol. The process is labor-intensive and ineffective compared to traditional distillation, but for the sake of interest, I advise you to familiarize yourself with it. More details in the video.
alcofan.com
Distillation process and required temperature
In order to obtain crystal clear moonshine without harmful impurities and unpleasant odor, it’s not enough to purchase a high-quality moonshine still. Things like correct procedures and support are very important here. optimal temperature. These are the most important stages of moonshine brewing. You can experiment, but without following the distillation technology, even the best initial wort (mash) will produce bad moonshine.
So, let's consider the procedure that is necessary for high-quality distillation of alcohol.
- First of all, to start extracting moonshine, you need to prepare mash. There are countless recipes for making mash. It all depends on the taste you want to get out of it. And the recipe itself depends on what you decide to distill moonshine from.
- The main thing is to remember: 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 route using sugar and yeast, then you must carefully follow required proportions and recipe.
The choice of water is extremely important - it is not recommended to use liquid from the tap: neither the hydro-alkaline balance, nor its hardness, nor the presence of minerals and chemical substances, which can negatively affect the fermentation process. Do not boil water under any circumstances - you will remove all the oxygen from it, which is so necessary for fermentation.
Advice: buy any clean water, preferably spring or artesian water, as well as water from wells.
Benefit of suppliers now great amount and you can always choose a water option for any budget in the nearest store.
The simplest recipe for making mash
We will need:
- 1 kg sugar;
- 5 liters of water (temperature no more than 40 °C),
- pressed yeast 100 g or dry yeast - 20 g.
You can increase the amount of the desired product, the main thing is to maintain the proportions.
Cooking process
First you need to dissolve the sugar in the water: if you don’t do this, it will settle to the bottom, will 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 starter periodically.
- 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, you should put a regular medical glove on the jar, after piercing the tips of your 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 - if overheated, there is a possibility of the destruction 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 looking at the glove: if it is still inflated, then the fermentation process is underway, if it is deflated, the mash is ready.
After receiving the finished mash, we proceed to its distillation.
The distillation process is based on the difference in boiling points of alcohol, water and fusel oils. The boiling point of water is 100 °C, but alcohol boils at a temperature of 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. For distilling moonshine High Quality The heating process must take place in stages, and it is important to monitor this.
The first step is to heat the mash to the boiling point of light impurities, namely 65–68 °C. Temperature control should 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 in any way, since what we received at this moment is the so-called pervach - the most poisonous and unsuitable product for consumption.
But don’t rush to throw it away, because the first thing is great alternative acetone and can be used, for example, as a kitchen degreaser.
The transition from the first stage to the second is the most responsible, since after the primary fluid is drained, an intensive release of light impurities begins. From this moment, you need to heat the mixture as smoothly as possible until the second critical moment of 78 ° C, which corresponds to the boiling point of alcohol. It requires skillful balancing of the heating rate within a relatively small temperature range between 78-83°C throughout the distillation time. Otherwise, either the mash will be released 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 strictly decrease due to the low boiling point; accordingly, there will be more water, and the entire mixture will begin to boil faster. Then we will come very close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, intensive release of fusel oils begins - extremely undesirable substances in moonshine, worsening its quality in terms of taste and safety for the body.
- You can find out that the moonshine is ready using a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue distilling. If it stops flashing, then you can end the process.
- If you did everything correctly - from the selection of initial raw materials to compliance temperature regime When distilled, the moonshine is ready.
- What to do with ready-made moonshine, you decide. You can drink it in its pure form - this drink is popularly called “white drink”. You can infuse 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 a fun and creative activity. But at the same time, it is important to approach its use responsibly. Remember that excessive alcohol consumption leads to sad consequences. 
samogonhik.ru
First distillation
Fully ready-made mash pour into the distillation cube. The purpose of the first distillation is to separate the alcohol from other substances. The process takes place over low heat. The entire yield of the drink is divided into fractions, which we will call by common names: “head”, “body” and “tail”. The first 50 grams of the drink for every kilogram of sugar consumed are collected in a separate container and disposed of or used for technical needs. Under no circumstances should they be consumed, as they are hazardous to health.
Next, you select the “body” - the raw alcohol itself - which is necessary to obtain high-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– as long as the alcohol collected in the spoon burns, the selection can continue.
At the end of the first distillation, collect the “tails”, which also contain a fair amount of fusel oils, into a separate container. However, this distillate, unlike the “head”, is not dangerous, and zealous moonshiners, whose production of the drink is 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 purification of moonshine using coal, potassium permanganate and some other methods that we have already written about. Choose the method that seems most effective to you and proceed, but do not forget to dilute the drink with water to a strength of 15-20 degrees. 
Second distillation
After purification, pour the raw alcohol into the distillation cube and begin distillation over low heat. As with the previous distillation, select the first 50 grams for each kilogram of sugar separately and do not use it for internal use- By God, health is more important. Next, select the distillate until its strength drops below 40 degrees. Actually, this is what it is ready drink, which just 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 one is to distill the mash until it tastes like alcohol, in order to take all the alcohol from the distillation cube. Thus, we taste it and make a decision.
- 2) Wet a paper napkin with the 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 the distillation cube, then determine the temperature of 96°C, this way we limit the content of fusel impurities in the moonshine. This moment corresponds to the release of moonshine from the cooler with a strength of 40%.
We know that controlling the distillation of moonshine by temperature in the still is based on the fact that each alcohol content in moonshine corresponds to a certain boiling point.
Data taken from the table below. 
Monitoring the distillation process using a thermometer
| Bottom temperature liquid (°C) |
Alcohol content cubed (°C) |
Alcohol content in selection (°c) |
| 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 definitely ready, but, having gathered your will into a fist, be patient a little more, and after pouring the moonshine into bottles, let it stand for 3-4 days in a cool, dark place. This will make the drink softer and more balanced, and you will be able to appreciate its taste with friends and relatives.
Russiandymka.rf
Schematic representation of the temperature stages of distillation
Let's go through the temperature stages of distillation. First, let's draw a diagram schematically:
As you can see - this diagram does not indicate degrees Celsius - this all comes from the fact that in reality it is not so simple. To read in the “manuals for moonshiners” that at 63-65° the light fractions begin to boil, they must be removed, from 78° to 85° the body goes - it needs to be collected, and above 85° - the tails - you can’t drink them - it’s 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 the “mixed” temperatures of 78.4°+100°!!! In solutions, water and alcohol boil and evaporate together! The following scheme would be more fair for practical use:
Temperature stages of distillation
Now directly to the stages:
At the first stage, we need to separate the heads - this is the so-called “pervach” - volatile fractions, which, not only to drink, but even for grinding are not recommended. It contains acetaldehyde, ethyl formic ether, methyl acetic ether, and methyl alcohol.
And also other crap that is not recommended for consumption. Heat the mash over the highest possible heat 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 the light fractions. Otherwise, the mash will boil sharply (and in this case it will also begin to foam) and begin to splash out. And in the absence of a steamer, it will end up in the refrigerator, ruining the quality of the moonshine.
At this time, the heads are collected. If you don’t have a thermometer, simply reduce the heat after the first drops of product appear from the refrigerator. We wait until approximately 5% of the expected moonshine yield is taken away. (This figure varies in different sources from 3% to 10% - but this 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 pour 5 liters of mash into a distillation cube and expect to get ~1 liter of moonshine, the first 50 grams of distillation are those very “heads”. They can either be poured out or used exclusively for technical purposes.
- When it reaches 78° (or when the volume reaches 5%), without stopping heating, we perform the following actions - change the steamer, if there is one, and change the container for collecting the moonshine. Then the second stage begins.
- The second temperature stage is the direct production of the main product - moonshine. The so-called “body” or “heart” of the distillate. We carry out distillation at a temperature of 95-96°C - raising it higher at this stage is undesirable - “tails” will come out - fractions containing fusel oils.
- Accordingly, as soon as the distillation temperature cannot be maintained in the specified range, or the output of the distillate has practically stopped, we change the dishes again and begin to collect the “tails”. In the absence of a thermometer, you can check the completion of the distillation of the “body” as follows - a piece of paper soaked in the distillate does not flare up with a blue flame.
At the third stage, we select the tails, increasing the temperature to 100°. In this faction, in addition to high content fusel oils also contain ethyl alcohol, therefore, in order not to waste the goodness, the tails can be added to the next portion of mash to increase its strength.
samogonka.org
Maintaining the optimal distillation temperature produces crystal clear moonshine without odor or harmful impurities. This is one of the most important stages of moonshine brewing, without knowing the basics of which you cannot count on good result. Without following distillation technology even from the most the best mash It will turn out to be bad moonshine.
Theoretical aspects
Boiling point and volatility of impurities
The most common misconception among novice moonshiners is that impurities evaporate in proportion to their boiling point. In fact, this is fundamentally not the case: the volatility of impurities, that is, their ability to leave a boiling liquid, is in no way related to the boiling temperatures of these impurities.
Let's consider classic example about methanol and isoamylol. Let the cube be filled with raw materials of the following composition (see table).
Let’s bring the mixture to a boil (the temperature in the cube is about 92 °C) and take a small amount of distillate so that the composition of the boiling raw material remains virtually unchanged. What will be the composition of the selected distillate? For water and ethyl alcohol, the change in concentrations can be easily found using the equilibrium curve or tables: the alcohol concentration will increase from 12 to 59%.
Equilibrium curve of water and ethyl alcohol To determine the change in the concentration of impurities, we will use the graph of rectification coefficients (strength as a percentage of volume - on the upper horizontal axis).
With a raw material strength of 12%, the rectification coefficient (Kr) methyl alcohol is equal to 0.67, and Kp of isoamylol is 2.1. This means that the methanol content in the selection will decrease, and isoamylol will double. The result is.
The second table proves the independence of the evaporation rate of impurities from their boiling point. Methanol with a boiling point of 65 °C leaves the cube more slowly than isoamylol with a boiling point of 132 degrees.
This happens because the concentration of these impurities is low. If the amount of methanol and isoamylol were comparable to alcohol and water, these substances would declare their right to evaporate in quantities corresponding to the difference in their boiling points, and would become full components of the solution.
The evaporation of impurities in a concentration of less than 2% depends entirely on the strength with which their single molecules are retained by the aqueous-alcohol solution (the predominant substances in the composition). This can be compared to how dad and mom don’t ask their child how fast to run to the bus - they hold hands and gallop.
Same with impurities. When one small methanol molecule in a solution is surrounded by a crowd of water molecules, they easily hold it close to them. Since methanol is a smaller molecule than ethanol, it is much easier for water to retain. But isoamylol, on the contrary, is poorly soluble in water, having very weak bonds with it. When boiling, isoamylol leaves the water faster than methanol, although its boiling point is 2 times higher.
Sorel devoted many of his works to the study of the evaporation or volatility coefficients of various substances and their solutions. He compiled tables and graphs from which you can find out how much the content of substances in vapor changes in relation to the original solution. However, for the purposes of distillation, it is inconvenient to use graphs and tables, so Barbet proposed a new calculation coefficient, called the rectification coefficient (R), to obtain which, at a given strength of the solution, it is necessary to divide the evaporation coefficient of the impurity by the evaporation coefficient of ethyl alcohol.
The rectification coefficient is also a purification coefficient, since it shows the actual change in the content of impurities in relation to ethyl alcohol:
- Kr=1 – impurities cannot be gotten rid of, they will be present in the same quantity in the distillate;
- Kp>1 – there will be more impurities in the selection than in the feedstock, these are the main fractions;
- Kr<1 – в полученном в результате перегонки дистилляте количество примесей будет меньше, чем в исходном сырье, произойдет очистка, это хвостовые фракции.
If impurities at high alcohol concentrations have Kp<1, а при низких Кр>1 – these are intermediate impurities. These are the absolute majority. There are also terminal impurities, which, on the contrary, have Kp>1 at high alcohol concentrations, and at low concentrations - Kp<1.
In fact, there are not so many absolutely head or tail impurities; more often distillers deal with intermediate ones. However, if we talk about the distillation of mash, then its strength changes during the process from 12% and below. At such alcohol concentrations, almost all impurities are head impurities, regardless of their boiling point: isoamylol - 132 °C, acetaldehyde - 20 °C, etc.
There are very few impurities that exhibit tail properties when distilling mash: methanol with a boiling point of 65 degrees and furfural - 162 °C. As we can see, here too the boiling temperature does not affect anything.
Main theoretical conclusion. Impurities do not line up to leave the cube in accordance with their boiling points, but evaporate as part of the alcohol vapor in quantities that depend only on their initial concentration and rectification coefficient.
Heating power and boiling point of the solution
The heating power only affects the amount of steam produced and does not in any way change the boiling point of the contents of the cube. In turn, the boiling point of the solution depends on the concentration of alcohol in the bulk bulk and atmospheric pressure (see table).
The lower the strength, the higher the boiling point of the vat bulk. The more power supplied, the more steam is produced.
Fractional distillation
If, when boiling the mixture on the way to the refrigerator, its vapors do not condense on the lid and walls of the cube, or this value is negligible, then by selecting the shoulder straps sequentially from different jars, we will get different strength and composition of the distillate in them.
This is a simple fractional distillation, which can be controlled only conditionally by changing the proportions of the selected fractions. The method does not provide for any cleaning or strengthening.
If the apparatus is ideally insulated, then regardless of the extraction speed and heating power, the output will be a distillate of the same composition and strength.
Partial condensation
If on the way from the cube to the refrigerator a noticeable part of the steam condenses, this is partial condensation.
The walls of the cube, the lid and the steam pipe continuously lose heat. These heat losses do not depend on the amount of heating or extraction, but only on the temperature difference between the bottom contents (liquid and steam) and the surrounding air.
The consequence of this process, useful for distillation, is the partial condensation of steam, when its least volatile components enter the phlegm, which then flow back into the still.
The same part of the vapor that reaches the refrigerator contains more volatile components than were in the original vapor. This makes it possible to create conditions for a more concentrated selection of “heads” and strengthen selection.
The ratio of the weight of the reflux to the weight of the selected alcohol is called the reflux number. The higher the reflux ratio, the greater the strengthening and enrichment with volatile components of the selection.
It is also important to note that the phlegm flowing into the cube warms up, causing additional condensation of steam, but does not have time to boil.
Heat and mass transfer
If the phlegm flows into the cube for so long that the steam manages to warm it to the boiling point, another process occurs - heat and mass transfer, in which molecules of difficultly volatile substances condense from the steam, and highly volatile substances evaporate from the phlegm. An equal number of molecules always evaporate and condense. This process is the basis of rectification technology.
How to distill moonshine using a regular machine
Having become familiar with some theoretical issues, we can proceed to the issue of controlling the distillation process.
Apparatuses for classical distillation are built according to the cube-refrigerator scheme. The addition of a steam trap makes it easier to select the “body” at high speeds, as it prevents splash entrainment. The cube and steam pipes are not insulated, and as we will find out later, this is no coincidence. Distillers may be different (see photo).
Fundamentally, these devices differ only in the degree of partial condensation. With a small proportion of it, the device is only suitable for distilling mash; with a large partial condensation, it is suitable for the production of noble distillates.
Distillation of mash
Braga needs to be driven quickly. The main task is to separate all evaporable components from non-evaporable ones. No power reduction is required at the beginning or end of heating. When distilling mash for the first time on an alambique, it is advisable to cover its dome with a rag.
Regular sugar mash can be selected “dry” (minimum strength in the stream). In the case of fruit mash that is planned to be aged in barrels, it is advisable to drive it to an average strength of 25%. If the process is completed early, acids and heavy alcohols will be lost, which form new esters in the barrel.
Second distillation
Bulk strength. The optimal strength of the still liquid for the second distillation is 25-30%. At this concentration of alcohol, fusel is strengthened quite well and is excreted as part of the head fraction. An acceptable small proportion of alcohol will end up in the “tails”, but when selecting the “body” it will not be possible to keep the fusel in the cube or a reflux ratio of more than 3 will be required, which will seriously delay the distillation process, and not every apparatus can operate in this mode.
A lower initial strength of the bulk will allow the fusel milk during the selection of the “heads” to come out with a concentration more than twice as high as the vat, but the selection of the “body” will begin when the strength of the bulk is too low, as a result, almost half of the alcohol will end up in the “tails” that need to be started select when the strength of the liquid in the cube is 5-10%.
If you increase the strength of the vat bulk to 35-40% or more, then the strengthening of the fusel at low reflux ratios will not occur. There will be as much fusel in the “heads” as in the still residue, and with drip selection (increasing reflux ratios), the fusel will generally remain in the still.
The selection of the “body” will take place with less loss of alcohol into the “tails”, but all the fusel remaining in the cube will end up in the “body”. Due to the fact that the volume of alcohol in the selection will decrease, the concentration of fusel milk will be even greater than in bulk.
Selection of "heads". Let's consider what happens when selecting “heads” on a classic moonshine still. For example, a vat of 25-30% strength boiled, and the distiller reduced the heating power to 600 W. In this case, the heat loss of the vapor zone is 300 W (we will neglect the heat loss in the liquid zone for simplicity of calculations). As a result, exactly half of the steam formed in the cube will condense. The amount of selection will be equal to the amount of reflux, which means the reflux number is equal to one. An increase in heating power will lead to a decrease in the reflux ratio and, conversely, a further decrease in power will increase it.
When organizing a drop-by-drop selection of “heads”, the system reaches the maximum reflux ratio, which strengthens and enriches the selection with highly volatile impurities.
During distillation, the bulk has a low strength, and almost all impurities are head impurities. Therefore, the selection of “heads” is extremely important; it is necessary to create conditions for its successful implementation:
- always leave a sufficiently large vapor zone in the cube, and do not chase the volume of the bulk;
- Do not insulate the cube with the lid and the steam pipe of the distiller.
Getting the "body". The rate of selection of the “body” during the second fractional distillation should be moderate so as not to reduce the reflux ratio to a minimum.
Most classic household devices do not have sufficient partial condensation capabilities, so they can achieve acceptable cleaning of the “body” in only two ways: removing impurities with “heads” or cutting them off with “tails”.
When to collect the tails. The widespread belief that the moment to switch to the selection of “tails” comes when the strength in the stream is 40% is well founded.
Intermediate impurities increase their rectification coefficient to values exceeding unity and become an easily volatile component of steam, which means they no longer pass into reflux, but continue on their way to selection. Mainly water and typically tail impurities are condensed. Partial condensation stops purifying alcohol vapor from fusel, but on the contrary, it enriches it.
At the time of selection of the “tails” the still temperature is about 96 °C, which corresponds to a still strength of about 5%. “Tails” can be taken up to 98-99 degrees in the cube, it is not necessary to get completely dry, too many impurities and water will appear.
Distillation on mash and distillation columns
Working with mash and distillation columns is fundamentally different from the process of classical distillation, since it becomes possible, using a reflux condenser, to regulate the amount of reflux returned to the column within a very wide range. The processes are based on heat and mass transfer. In order to increase the efficiency of the process, a packing is poured into the column, which significantly increases the area of interaction between steam and reflux.
The process of partial condensation, in which wild reflux is formed, becomes an undesirable phenomenon that worsens the accuracy of regulation of the reflux ratio and separation into fractions along the height of the column. Therefore, they try to minimize partial condensation by insulating the cube and column.
The behavior of impurities during rectification is subject to their rectification coefficients, but the technology has its own peculiarities, the main one of which is the repeated evaporation and condensation of steam on the way from the cube to the refrigerator.
Each such re-evaporation occurs in a certain area along the height of the column, called a theoretical plate. In the first 20-30 cm of the packed part of the column, due to repeated re-evaporation, the steam is strengthened to a value above 90%. In this case, the impurities flying out of the cube as part of the steam, when passing through each subsequent theoretical plate, will change their Kp in accordance with the strength of the phlegm or steam in which they are located.
Therefore, fusel oils, which have a Kp greater than one at the entrance to the column, as they move up the column, acquire a Kp less than one, and are evaporated in smaller quantities, and at a certain stage stop completely. The accumulation of fusel oils occurs in that part of the column where their Kp = 1. Above, fusel oil is not allowed to flow by alcohol, for which at this strength it is the “tail”, and below fusel oils exhibit head properties, and when evaporated they rise again higher. All intermediate impurities behave approximately this way.
1 - head; 2 - intermediate; 3 - tail; 4 - terminal. Head impurities, as they move up the column, enter increasingly strengthened steam, as a result of which their Kp increases. This allows head impurities to enter the selection zone with acceleration.
Tail impurities - strictly on the contrary, once in the column, with each new theoretical plate they sharply reduce their Kp and quite quickly, together with the reflux, end up at the bottom of the column, where they accumulate.
Terminal impurities behave similarly: at a low strength of their Kr<1, но с ростом крепости Кр становится больше 1, поэтому они не застревают в колонне, а в зависимости от крепости идут вверх или вниз отбора.
Column control comes down to a simple rule: you cannot select a fraction at a rate exceeding the speed at which it enters the column. Methods for determining the moment when this speed begins to be exceeded are varied. The main thing is to understand as early as possible that the balance is disturbed, and, by reducing the selection rate, restore it.
In the simplest version, control is possible using two thermometers:
- still, showing the moment of boiling of raw alcohol in the still, transition to the selection of “tails” and the end of the process;
- thermometer located 20 cm from the bottom of the nozzle. In this zone, all transient processes are completed, the temperature is more or less stable and reflects the processes occurring in the column with maximum advance in relation to the extraction zone. An increase in temperature of even 0.1 degrees indicates that too much alcohol is being sampled - more than what enters the column, so the sampling rate needs to be reduced. If the selection is not reduced, the separation into fractions in the column will worsen, and impurities from the equilibrium position established for them will move higher in the column, closer to the selection.
During rectification, due to forced reflux and precise control of the reflux ratio, the most volatile fractions are obtained at the output, which can be selected sequentially. In addition, competent control of the column allows you to stop the movement of unnecessary impurities into the selection zone, accumulate them in the column for a certain time, or even return them to the cube.
A distillation column is not so much an accurate, but rather a powerful tool for the total purification of alcohol from impurities. It is poorly applicable for the production of noble distillates, since it requires special technologies and methods. The grouping of impurities by volatility and the high concentration of alcohol in the column create azeotropes from them indiscriminately into necessary and unnecessary; it will no longer be possible to separate them.
When obtaining noble distillates, the goal is not to completely purify the alcohol from all impurities, but to balance their concentrations with partial removal of some of the most unnecessary ones. An apparatus with partial condensation is required, in which the distiller separates the distillate into parts, and then assembles a masterpiece from this mosaic.
Despite all the external differences, the control of distillation and rectification is based on the most important properties of impurities - their volatility and the associated rectification coefficients. By controlling the reflux ratio in a very limited (during distillation) or, conversely, very wide (during rectification) range, one can obtain a very different product: from a distillate balanced in terms of impurities to pure alcohol. The main thing is to understand the principles of management and use the appropriate tool in each case.
With any rectification, the temperature during moonshine brewing is maintained within certain limits. Likewise, the water for stirring granulated sugar, and especially yeast, must be taken warm. If the yeast is dry, it is necessary to “improve it”. First, stir in water with a temperature no higher than 35 and no 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 moonshine brewing, it is very important not to “overdo it” with the temperature during distillation. The boiling point of water is 100 degrees, alcohol begins to evaporate intensively a little earlier. If you distill boiling mash, the resulting moonshine 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 monitor the process. The optimal distillation temperature is 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 at least 25 - 30 liters). Drinking it is harmful due to the presence of esters in it. And a temperature of 78 degrees “forces” ethyl alcohol to evaporate.
- It is collected in a separate vessel. The heat of the mash is reduced so that it does not boil. Next, bring it over low heat until the temperature rises again to 78. And then continue distillation. The exact boiling point of alcohol (100% ethanol) is 78.39 degrees. 96% rectified boils a little earlier (78.15).
About cooling alcohol vapor
If you don't have a thermometer
If there is no thermometer, then the strength of the moonshine that comes out is determined by setting it on fire. Drop a little onto a wooden surface and light it. A bluish flame (and almost invisible) indicates a high strength of the drink. A weak light of a yellowish color already indicates 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. It is impossible to completely remove alcohol from the mash. If you need a “tail”, that is, the moonshine is already cloudy, then it is heated above 85 degrees. If this is not necessary, then you can add this residue to the next container with a new portion of mash. The strength in that one will increase slightly. After distillation, approximately a quarter of the total alcohol remains in the mash.
About heaters
Now let's talk about heaters for a distillation cube or other container. It is best to use a gas stove, since the boiling temperature of the mash is easiest to regulate. An electric stove or induction oven does not allow smooth changes in heat. In a pinch, a fire will do. The tank with mash is first heated over full heat. If you don’t have a thermometer, then the main thing in this process is not to miss the beginning of the hissing of the mash. Reduce heat sharply, avoiding boiling. Soon the first drops of moonshine will appear at the outlet of the coil. As the container is filled, monitor the flow of the alcoholic beverage. If it turns into a series of drops, then the heating is increased slightly. During the rectification process, the smell of alcohol is released. The temperature in the distillation cube should be maintained within 76 – 82 degrees. After some time, the alcohol concentration in the mash decreases. The process should last as long as possible. The highest quality moonshine is achieved by distilling the mash at 80 degrees.
About the sump
There are many types of moonshine brewing machines. Some have a sump for fusel oils cut into the hose between the distillation cube and the coil. Their vapors are heavier than alcohol vapors and settle faster. A settling tank in the form of a small vessel is gradually filled with harmful impurities. The higher the temperature of the mash, the faster it fills. But some of the harmful impurities still reach the exit.
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