As a result of distillation, we get moonshine, not alcohol. Even after repeated distillations, there will still be some fusel oils and other impurities left in it. Distillation columns are now commercially available, making it easy to make pure alcohol at home. So why do moonshiners continue to choose stills?
Distillation is the evaporation of liquids (for example, alcohol-containing mash), cooling and condensation of steam. Rectification is the separation of alcohol in the process of repeated heat exchange between alcohol-containing liquid and steam. During the distillation process, we obtain moonshine - a more or less strong liquid containing alcohol, water and a small amount of impurities. During the rectification process, we obtain pure alcohol with virtually no impurities.
Distillate, even the purest, contains impurities. There are practically no impurities in the rectified product.
It would seem that pure alcohol is always better. That's why we brew moonshine, to drink pure drinks. The alcohol can be diluted to form vodka, or it can be infused with berries or herbs. This means we make the simplest sugar mash, build it, distill alcohol and use it as a basis for making drinks without fusel oils and acetone. And we will be happy.
Based on the rectified product, you can prepare vodka, liqueurs, tinctures and liqueurs.
But it's not that simple. Let's take, for example, cognac - an aromatic drink made by sublimation from grape wine. Where does its aroma come from? These are fusel oils, originally contained in wine. If we rectify the wine, removing all the impurities, we will get a very pure, but featureless alcohol. If the wine is distilled, preserving the aromatic substances during the distillation process, the base for making cognac will be obtained. Of course, it still needs to be kept in a specially prepared container, but the main thing is a base made of the right material. “Cognac” can be obtained from rectified alcohol only by adding .
Impurities are not only dangerous methanol, but also aromatic substances that create the smell of cognac or whiskey.
Of course, to make good cognac, the distillate still needs to be purified from the head fraction, which does not contain anything tasty or healthy. And you also need to start selecting the tail fraction on time for a good result. In the city of Cognac in France, this is done by real masters of distillation, who have a keen sense of when to select the best part of the distillate. But even a mere mortal can learn this if he is persistent in trying.
Over time, the distiller gains the necessary experience and selects the drinkable part, cutting off everything harmful and preserving the aroma of grain, apples or grapes in the drink.
Conclusions. The choice of equipment comes down to choosing between drinks. What do you like more - whiskey or vodka? Calvados or absinthe? Chacha or liqueurs? If you chose the first option everywhere, you need a distiller. For the second, take a distillation column. Your Alkovod.
Alcohol-containing products are quite often used in our modern life. And sometimes you simply cannot do without them (and this does not mean alcohol). Typically, distillate (the basis for many drinks and medicines) is obtained by fermentation and subsequent distillation of the raw material. But quite often they think that rectification is re-distillation. And this opinion is wrong. Only repeated conversion of liquids containing ethanol in special columns can result in straightening (this is how this term is literally translated) and purifying alcohols from impurities.
In industry and home distillation, both rectified and distillate are used. The difference between them is quite significant. But which is better to use? This question worries many. But in order to properly evaluate the advantages or disadvantages of technology, we must first determine what result we want to achieve: to get a drink purer than a tear or, on the contrary, to enjoy its aroma and taste? I would like to break down what rectified and distillate are. Is there a difference between them or is it an “invention of the masters”, which represents a narrow professional focus and does not play a big role for the average consumer? Let's find out!
Types of distillates
These are liquids obtained as a result of the process of the same name - distillation, that is, the distillation of almost any alcohol-containing mixture, its further cooling and condensation of vapors. According to the classification, several types of distillation can be distinguished:
- simple,
- factional,
- actual rectification.
Let's talk about each in more detail to establish how rectified and distillate differ. There is still a difference between them!
Simple distillation
This technology, according to historians, has been known since the third century BC - this method was used by the Egyptians to make paint from spoiled grapes. At least this is the oldest documented moment. And it is possible that distillation has been familiar to people since more ancient times. For this process, copper stills were used, consisting of a distillation tank, a condenser, and a vapor outlet pipe.
At first, such devices were used to make paint, essences, and perfumes. And later, due to the difficulty of transporting wines by sea (drinks spoiled due to the scorching sun), the process was applied to the production of strong alcohol.
Brief description of the process
Thus, the distillation process became famous throughout Europe, and different raw materials were used for the preparation of alcoholic beverages: grapes and grain, corn and sugar, beets and sugar cane, and in the American colonies - even plants, for example cacti.
Briefly, the process itself looks something like this:
- The raw materials are first used to make mash - the alcohol content in it is usually low. Moreover, the methods of its manufacture may differ.
- The simplest one: dissolve the yeast in warm thirty-degree water, mixing it with a syrup of sugar and water. Then we tightly close the container with a lid (or put, for example, a rubber glove on a three-liter jar so that the gas has somewhere to escape), and put it in a warm place for a week.
- A more complex method eliminates the use of sugar. Chop potatoes or grains, add water and heat. During this time, the starches contained in the raw materials must be converted into sugars. Next, ferment the mixture with yeast and leave to infuse in a warm place.
- When the fermentation process is close to completion, filter the mash and pour it into a distillation device.
- It is heated by a heat source, and the mash begins to evaporate.
- The resulting steam passes through the outlet tube into the refrigerator, where it condenses, turning into a distillate.
It should be noted that simple distillation technologies do not imply the complete removal of impurities from the resulting drink. And if such a process is repeated several times, it still will not lead to its complete cleansing. Therefore, the distillate has a light taste and aroma of those products that were used for mash. Subsequently, to give an authentic taste and smell, the product is flavored (by placing it in oak barrels for making rum or cognac, adding coriander, pine essence and almonds in the case of gin).
Sometimes, in order to get rid of unpleasant odors and aromas, cleaning is carried out using chemicals, which can have a very negative impact on the health of the end user of the product.
Factional
It would seem that there is no difference: distillate and rectified are still alcohols. But there are still nuances. It is no secret that different liquids also have different boiling points: water is 100 degrees Celsius, alcohol requires only 78. Based on this property, the next type of distillation arose - by fractions. Its mechanism is quite simple: different fractions of the resulting liquid are distributed during distillation into different containers.
Brief description of the process
The selection of these fractions is carried out in accordance with the ethanol concentration, vapor temperature, and volume of raw materials. In this case, the so-called “pervach”, or “head” (the first fraction of the drink), is not used because it does not have a very pleasant smell (and is also quite harmful to the human body). It is cut off, drop by drop, according to temperature and percentage of ethyl.
But the middle fraction (or, as it is popularly called, “the body of moonshine”) usually has no color and has a neutral odor. Its selection occurs at a temperature of 90 to 95 degrees Celsius and a strength of 35-45% while the liquid is burning.
Tails
“Tail” (the last fraction) has a characteristic pungent odor and aroma, as it contains a large amount of fusel oils. And you should carefully ensure that they do not fall into the main “body”. Then, to obtain a high-quality drink, it is recommended to further purify it with charcoal (and also, if possible, distill it again, but this should be done more slowly than before and clearly divided into fractions).
What is the difference between rectified and distillate and the corresponding processes of the same name? It should be remembered that it is almost impossible to produce highly purified alcohol by distillation, even repeated and fractional: the resulting drink necessarily has a specific aroma and taste. Therefore, rectification is used to produce alcohol in industrial (and at home) conditions.
Rectification of pure alcohol
So, we already know what rectified and distillate are. There is a difference between them, and a big one! Rectification is a method of separating mixtures based on the principle of heat exchange between vapor and liquid. As a result, we obtain an absolutely pure liquid. And rectification should not be confused with re-distillation. This process is different from the ones described above.
Brief description of the process
First, containers with moonshine are heated to a boil. At this time, the vapors that are formed during boiling rise upward through the distillation columns, ending up in a special apparatus for steam condensation, called a reflux condenser. This, in turn, is cooled with water.
On the cooled surfaces of the reflux condenser, vapors begin to condense, forming reflux, which flows down the columns into a special container. The steam rising upward and the phlegm flowing down interact with each other. In this case, heat exchange processes occur. As a result, in the upper part there are components that boil more easily, which turn into condensate, collecting in the container.
During rectification, the purity of each participating ingredient is at least 90%. Using this method, for example, gasoline can be isolated from oil, and in winemaking, rectified alcohol (ethanol content is 95%) is obtained from mash.
What's the difference: distillate and rectified. What to prefer?
So, we are convinced that these are two completely different liquids. Therefore, answering the questions: “Rectified alcohol and distillate - what is the difference? And what is better to use for home distillation?” - The following factors must be taken into account first:
- After simple (or even multiple fractional) distillation, the resulting drinks retain the aroma and taste of the products that underlie the original raw materials.
- During the rectification process, all these properties are subject to destruction.
Moreover, the difference between distillate and rectified product is the purpose of preparation. The first is a drink that is prepared by the distiller so that it retains the organoleptic properties characteristic of the source raw material. In other words, if it’s Calvados, then it’s apples, if it’s whiskey, then it’s malt, if it’s cognac, then it’s grapes. During the distillation process, in addition to ethyl, the “spirit” of the drink still remains inside - all sorts of impurities that form into an authentic bouquet: taste with aroma. That's the difference!
Distillate and rectified product are distillation products. But! Rectified is a refined, purified product, where the organoleptic properties of the source are completely “killed” and emasculated. Whether from a chair, or from the most delicious grapes, it should come out with the smell and taste of ethyl, and “nothing personal.” Why is the maximum alcohol strength 96%? But because the rest is not impurities, but water, since ethyl is an absorbent, that is, it draws water into itself. Then, based on pure alcohol, we get various tinctures, liqueurs, liqueurs. That is, we introduce organoleptic properties not of the raw materials, but of flavoring agents - flavoring additives.
Instead of an afterword
So, let’s consolidate the material: what is the difference between rectified alcohol and distillate? The difference between them is significant. The product obtained during distillation will be able to “work” for the distiller further. When placed in oak barrels, the remaining components can oxidize and the drinks become aromatic. Rectified does not have these properties; it only needs to be diluted. This is the difference. Distillate and rectified serve different purposes in beverages.
Rectification is a more complex process of distillation and purification of alcohol than distillation. Rectified alcohol is free of foreign impurities, therefore it causes fewer side effects, but does not have the smell and taste of the raw materials used. The choice between distillation methods depends on the type of alcohol and the preferred qualities of the drink.
What is alcohol distillation?
Distillation is a relatively simple method of producing alcoholic beverages that is based on the difference between the boiling points of different substances.
The sequence of actions when preparing distilled vodka is as follows:
- Kneading. Methods for producing concentrate and raw materials may vary. During distillation, the final product partially retains the taste and smell of the mash, so fruits, cereals, etc. are more often used. Simple moonshine can be made from sugar, but its quality is lower. When using third-party raw materials, the glucose necessary for fermentation enters the raw materials from fruits or cereals in the form of soluble compounds.
- Fermentation. In a warm environment, yeast breaks down sugar into carbon dioxide and alcohol. At low or too high temperatures, the processes slow down, because some microorganisms die, so special conditions for fermentation are not required. The container with the mash is either hermetically sealed or a medical glove is put on the neck to ensure the release of carbon dioxide.
- Distillation. After sugar processing is completed, the mash is poured into a special container. Subsequently, the structure is gradually heated to boiling temperature. Heat treatment leads to the evaporation of harmful substances and alcohol. The condensate settles on the surface and is distilled using tubes into a container with moonshine.
Distillation can be direct or fractional. The latter involves the removal of harmful impurities. The compounds have different volatility, so manufacturers drain the first part of the liquid. It contains aldehydes and acetone and cannot be eaten. Due to the specific composition, the “heads” have a characteristic odor, but it is recommended to control the strength and volume of the product to clarify the boundaries.
The "tails" contain . Their concentration increases sharply when the strength of the stream drops to 35-40%. The last portion is either drained or added to the next batch of mash. It is impractical to isolate it from raw materials, since the liquid contains relatively little alcohol. "Tails" are less dangerous to health than "heads", but they are not recommended to be consumed.
Direct distillation allows you to preserve more of the original qualities of the mash, but fusel oils enter the liquid along with essential oils and flavoring components. It is advisable to avoid such alcohol, as it causes intoxication faster. The risk of hangover, allergic reactions and other side effects increases.
What is rectification?
To answer the question of what rectification is, it is necessary to consider in detail the process of preparing alcohol. In this case, the manufacturer also kneads the mash and leaves it for some time to release the alcohol molecules. In the future, primary distillation must be carried out, since rectification requires not concentrated wort, but ready-made diluted alcohol (40%). The differences lie in the secondary distillation process.
The rectification apparatus is more complex. It has an additional compartment for collecting volatile vapors. The device is heated, but operates differently due to the principle of heat exchange between settling condensate and incoming steam. As a result, compounds with the lowest boiling point are reheated and evaporated, after which they end up in a separate container. The consumer receives purified alcohol.
A more strict separation of metabolic products allows you to effectively remove excess impurities from the drink. The liquid obtained after processing does not have the taste and smell of mash, but causes fewer side effects. This alcohol is often used to produce vodka.
Differences between distillation and rectification
Distillation and rectification differ in the degree of purification of the final product. In the first case, the liquid contains not only alcohol, but also other volatile impurities that are responsible for the taste and smell of the drink. It is difficult to completely remove harmful compounds during the distillation process without the use of additional industrial equipment, and impossible at home. Even after additional distillation and careful filtration, some impurities will remain in the product.
Rectification involves the complete removal of impurities from the drink. As a result, a person receives not moonshine, but alcohol, which can be used independently or for preparing other products. Rectified distillate (or rectified) is considered preferable because it causes less harm to health, but it does not have the taste of mash.
What is better - distillation or rectification?
When choosing between mash processing methods, it should be taken into account that rectification is a subtype of distillation. In addition, only finished alcohol that has already been separated from the mash can be distilled through the column. It is impossible to completely abandon distillation. Traditionally, when choosing, distillate and rectificate are considered - the final products of distillation.
The distillate has the original qualities of mash and retains specific flavor notes and aroma. This is important when making drinks such as, etc. Rectified is a pure concentrate without foreign impurities. To saturate it with taste, it is necessary to additionally infuse alcohol with some raw materials (nuts, herbs) or introduce additives into the composition. Rectification is considered preferable in the production of vodka, since to obtain a high-quality drink, maximum purification of the liquid is required.
The choice between distillation methods depends on the required qualities of the drink. In most cases, preference is given to distillation, since the products obtained using this method have a more refined taste. You can reduce the negative impact of drinks on health and remove impurities from the liquid using additional filtration. In such cases, coal or milk is traditionally used.
Sometimes secondary distillation is used to better separate fractions and add transparency. It is necessary to constantly monitor the temperature and strength of the stream to avoid harmful substances entering the “body” of the drink.
The taste and aroma qualities of the distillate can be modified. For example, wine locked in barrels matures and changes. As a result, the drink acquires a tart and pronounced taste. This property is often used in beer production. In the case of rectified product, such procedures are impractical, since the product consists of water and ethyl alcohol. However, the drink is more stable.
The rectified product has no special taste properties, but can be used for the manufacture of other products or household purposes. The shelf life of such a drink increases, since there are no components subject to spoilage.
Behind the terrible word “rectification” lie complex chemical processes. They consist in the fact that a complex substance is divided into simple components due to their different boiling temperatures. That is, pure elements are removed from the mixture through their evaporation and condensation.
Many novice distillers ask themselves: what is the difference between distillate and rectified distillate? At first glance, both of these processes seem similar, but in fact the principle of their operation, purpose and end result are different.
Distillation at home produced through a moonshine still. The fermented raw material is poured into a distillation cube and heated. Ethanol begins to evaporate first. The steam passes through the tube into the refrigerator, where it cools and condenses. In this way, alcohol with a strength of approximately 40° is extracted from the mash, which mostly consists of water.
The rectification process is more complicated. A distillation column is used for it. This time, it is not mash that is poured into the distillation cube, but already prepared distillate. The liquid heats up and turns into steam. At the top of the column it is cooled by a heat removal system and condenses. There is an interaction between the steam rushing upward and the phlegm flowing down the walls.
Plates or nozzles are located throughout the entire cylinder to increase the contact area of these two phases . Mass transfer occurs on each plate. In this case, the steam is saturated with highly volatile substances and releases difficult-to-volatile liquids. So it passes through all the plates, and as a result, the lowest boiling component of the mixture accumulates at the top of the column. It is then withdrawn from the column and condensed. This produces pure 96 percent alcohol.
From what is written above, it is clear that the purpose of distillation is to obtain alcohol from mash, and the task of rectification is to clean it from impurities. Rectified alcohol is widely used in various fields, but in the alcohol industry it is only suitable for making vodka and diluting other drinks. Unlike distillate, rectified product does not have the taste and smell of raw materials created due to impurities.
So which is better - a distillation column or a moonshine still? It all depends on the goals and available means of the distiller. Rectification at home is more difficult and dangerous, but the output is a clean, less toxic product. Distillate contains more harmful impurities, but with the right approach you can create high-quality and tasty alcohol.
Equipment
In the previous paragraph, it was explained that distillation and rectification are not interchangeable actions. First, the raw materials are distilled, and then, if necessary, the resulting moonshine is purified from impurities. Now it’s time to figure out how the equipment for these processes works and how to do them at home.
Alcohol mashine
For distillation in artisanal production Even the most primitive device, assembled from improvised means, will do. It consists of a distillation cube, a refrigerator and connecting tubes.
After making sure that all parts of the distiller are sealed and there are no leaks anywhere, you can safely begin operation. Before and after use, it is recommended to thoroughly clean the unit with water and detergents. This will have a beneficial effect on the taste alcohol and will prolong the life of the device.
Distillation – a process involving partial evaporation of the mixture being separated followed by condensation of the resulting vapors, carried out once or repeatedly. As a result of condensation, liquids are obtained whose composition differs from the composition of the original mixture.
Separation by distillation is based on different volatility components of the mixture at the same temperature.
In the simplest case, mixtures are binary. The steam obtained during their distillation contains a relatively large amount of the most volatile (low-boiling) component ( NCC ), and the non-evaporated liquid is enriched with a highly volatile (high-boiling) component ( VKK ).
The liquid formed as a result of condensation of vapors is called distillate (rectified). And the unevaporated liquid part of the original mixture is called the residue.
There are two types of distillation - simple distillation (distillation) and rectification.
Simple distillation – the process of single partial evaporation of a liquid mixture and condensation of the resulting vapors. Simple distillation is used only to separate mixtures whose components have significantly different volatilities. The method is used for preliminary (rough) separation of mixtures and for purification of complex mixtures from unwanted components. For a clearer separation, rectification is used.
Rectification – the process of repeated partial evaporation of liquid and condensation of vapor. The process proceeds by contact of liquid and steam streams having different temperatures and is carried out in column-type apparatuses. As a result of this contact, the vapor leaving the apparatus is essentially pure NCC, and the remainder is essentially pure VCC.
Simple distillation
A) Distillation is carried out by gradual evaporation of the liquid in the so-called. distillation cube. The resulting vapors are removed and condensed. The process can be carried out batchwise or continuously. In a batch process, over time the amount of residue in the still decreases and the composition of the distillate and residue changes. In this regard, several distillate fractions with different compositions are selected. Simple distillation is called fractional or fractional distillation.
Simple distillation is carried out at atmospheric pressure or under vacuum. Vacuum reduces the boiling point and is used to separate thermally unstable mixtures.
B) Steam distillation. It is also used to lower the boiling point of the mixture. If the components of the mixture are not soluble in water, then it is used as an additional component introduced into the cube of the apparatus in the form of live steam. The method is used to separate a mixture of substances with boiling points above 100 0 C.
In this case, the apparatus is heated with silent steam through the jacket, and hot superheated steam is supplied to the lower part; it plays the role of a coolant on the one hand and helps reduce the boiling point. - with another. The resulting vapors are cooled and condensed and sent to a separator to separate water and distillate product; the distillate then enters the product collection.
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