The main strong alcoholic beverage is drinking (ethyl) alcohol.
To obtain alcohol at home from starch-containing raw materials, it is necessary to carry out the following technological operations:
- prepare malt;
- prepare yeast mash;
- process starch-containing raw materials;
- prepare malted milk;
- mash the main congestion;
- overtake mature mash;
- to rectify alcohol;
- check its quality.
Cooking malt
Malt is a product of artificial germination of grains of cereals, containing active substances - enzymes.The malting operation requires special cleanliness.
The period of germination of grains of different crops has a different duration: for barley - 9-10 days, for oats - 8-9 days; for wheat - 7-8 days; for rye 5-6 days; for millet - 4-5 days.
Sprouted grain is called green malt: it has high enzyme activity and quickly saccharifies the mash starch. For storage, green malt is dried at a temperature not exceeding 40 degrees C°. As a result, another variety is obtained - the lightness of green malt enzymes. Purified from sprouts and residues of roots, the winnowed light malt is stored in a sealed container at a moisture content of not more than 10%.
Malt germinates best in spring and autumn, as high summer temperatures make it difficult to grow at this time of the year.
Malt preparation:
- grain selection;
- grain cleaning and sorting;
- soak;
- growth;
- cleaning from sprouts;
- drying malt.
When selecting grain (barley, wheat, rye, oats, millet), one should be especially careful, since high-quality malt can be obtained only from good raw materials.
For the preparation of malt, grain can be used no earlier than two months after harvest. It is undesirable to use grain that has been stored for more than a year (due to a decrease in germination).
When selecting grain, it is necessary to be guided by the following features: the grains must have a light yellow color, be full, equally ripe, hard, thin-skinned and heavy. The inside of the grains should be white, loose, mealy. When immersed in water, ripe grains sink to the bottom, while unripe ones float to the surface.
Germination test
100 largest and ripest grains are lowered into a glass of water. Remove the floating grains and replace them with new, full-weight ones. Then the grains are laid out on a saucer, covered with a wet cloth and placed in a warm, dark place. From time to time check the moisture content of the fabric and, if necessary, additionally moisten it.
After 2-3 days, germination is determined by sprouts and roots. The number of non-germinated grains is counted, this number is subtracted from the total number of grains taken and thus the grain germination is determined as a percentage.
A good grain for malt should have a germination rate of at least 92%.
grain cleaning
Grain for malt is sifted through a large sieve to remove large litter, through a fine sieve to remove weed seeds and other small litter.
Then the grain is washed in hot water at a temperature of 50 ° C to remove dust, chaff and other impurities.
Grain soaking
For soaking, wooden or enameled dishes are used, which, four days before soaking, must be washed clean and filled up to half with raw water. Pour the grain not immediately, but little by little, stirring constantly. After three to four hours, light grains and weeds that have floated to the surface are removed with a colander.
Then part of the water is drained, leaving it at a level above the grains of no more than 25 cm. After a few hours, some grains will float to the surface of the water from time to time. They also need to be removed.
To stop the soaking of grain, one should be guided by the following signs: - the husk is easily separated from the pulp;
- the grain bends between the nails and bends without breaking;
- the skin of the grain is cracked and a sprout is indicated;
- crushed grain can draw a line on the board like a chalk line.
The soaked grain goes to growth, which is carried out in a well-ventilated room. It should not be damp and stuffy. The temperature is maintained no higher than 15-17 ° C. The grains are scattered on a baking sheet in an even thin layer of no more than 5 cm, covered with a damp cloth. The influx of fresh air and humidity of at least 40-43% are a necessary condition for the formation of enzymes, in connection with which the grain is turned over after five to eight hours three to four times.
In the first five days, it is necessary to regularly ventilate and carefully monitor the moisture content of the grain. In the next 4-5 days, the air flow is limited.
When root suckers appear, the grain layer increases to 20 cm and its temperature rises to 18-20 ° C. The grain begins to sweat. An increase in temperature at this stage is undesirable, since the possibility of the development of putrefactive microbes increases. This undesirable process can be prevented by periodic mixing and cooling of the grain.
After 9-10 days, with normal development, the growth of malt stops.
Germination must be stopped:
- when the root sprouts have reached 11/3-11/2 grain lengths (12-15 mm);
- when the feather under the skin has reached 1/2 - 2/3 of the grain;
- when the roots are so entangled with each other that, taking one grain, another 4-8 grains will be pulled along with it; - when the grains have become malted, i.e., they have completely lost their floury taste and crunch when biting. Good germination can be judged by the following signs: - if the color of the grain has not changed;
- if the grains sprouted evenly;
- if a pleasant cucumber smell comes from the malt heap;
- if the sprouts are fresh, have curls and cling to one another.
Green freshly germinated malt has 43-45% water. It is active and can be used to saccharify starch. For long-term storage and use as needed, the malt is dried to a moisture content of 3.0-3.5%.
Before drying the malt, it is washed with a weak solution of sulfuric acid (1%) in order to decontaminate. Then the sprouted grains are scattered in a warm, dry room, while the malt is dried up to 8% moisture content and its fermentation continues.
After this operation, the malt is dried in an oven at a temperature not exceeding 40 ° C until the required moisture content of 3-3.5% is obtained.
Malt dried at a temperature not exceeding 40°C is called white malt. It has a high enzyme activity (80%) and is well stored.
Malt sprouts must be removed, for which the malt is rubbed with hands, and then winnowed and shaken using a sieve.
Malt is stored in a dry place in a sealed container.
Raw material
Processing of starch-containing raw materialsThe purpose of processing starch-containing raw materials is to release starch from cells and convert it into a soluble state. This is achieved by heat treatment of starch with water.
This operation can be traced on the example of potatoes. Potato processing consists of washing, chopping tubers, boiling and preparing the must. Potatoes are washed with warm water. At the same time, potatoes are kept in warm water for 1-1.5 hours for better cleaning. Wash potatoes in several waters, the latter should be completely light, without turbidity.
Crushing of tubers is carried out using a grater. The crushed potato mass should not contain particles larger than 3 mm. To facilitate crushing, potatoes can first be boiled, mashed and passed through a sieve (colander) with the addition of water.
Cereal flour is also processed through several successive operations: mixing with water, gelatinization and boiling.
Flour is boiled in the same way as potatoes, while a little sulfuric acid (0.5-0.8%) can be added to the mash.
Processing of sugar-containing raw materials
This operation is aimed at obtaining sweet wort from sugar beets, apples, other fruits and berries. As for the sugar beet, its sugar is part of the cell sap and can be extracted in the form of a solution by washing the finely chopped beets with hot water.
Preparation of sugar beet includes the following steps:
- beet cleaning;
- crushing it into small chips;
- chip treatment with hot water;
- juice extraction;
- neutralization and boiling of the juice until the wort of the desired concentration (15-18%) of sugar is obtained.
The juice is extracted after boiling the beet mass by squeezing. It contains up to 15% sugar. To increase the concentration of sugar (up to 18-20%) in the juice, it is boiled down by adding soda or chalk, 20-30 g per liter of juice (to neutralize acids transferred from beets). The juice is then filtered and used to make must.
Fruit and berry raw materials are less labor intensive due to the fact that they contain sugar, which is fermented directly. This raw material is wetted, crushed, squeezed out the juice, boiled and pasteurized. After cooling, the juice is filtered and fermented.
Making malted milk
The operation for the preparation of malted milk is the mixing of malt with water to obtain a solution of enzymes, the activity of which, including the main enzyme - diastase, is significantly increased.In order to better extract the enzymes, the malt can be finely ground using any crushing device (coffee grinder, mortar, etc.).
Malted milk is made from several types of malt: barley, rye and millet in a ratio of 2: 1: 1.
For sterilization, the malt is thoroughly washed three times with hot water at a temperature of 65 ° C. At the same time, all malt components are mixed and placed in a container with hot water. Withstand 5-8 minutes, the water is drained.
Then the mixture of malts is placed in a malt crusher (coffee grinder) and ground until fine flour is obtained, which is sifted through a sieve. The remaining large fraction is crushed again until fine grinding is obtained. For 2 kg of flour raw materials, 130-165 g of malt and 900-1000 ml of water are needed.
Malted milk is used to saccharify the starch raw material of the main mash.
drinking alcohol. Raw materials for cooking
Drinking, or wine (ethyl), alcohol is a clear, colorless liquid with a characteristic odor and taste, easily soluble in water. Its boiling point is 78.3°C.
For the preparation of drinking (ethyl) alcohol, the following types of raw materials and products are used:
- yeast;
- starchy and sugar-containing products;
- water;
- aromatics and minerals.
For the fermentation of sugars, pressed yeast is used in an amount of 10-15% by weight of the feedstock in order to immediately ensure their dominant position in the wort of the mash and neutralize the influence of “wild” yeast.
Usually, fresh baker's (pressed) yeast is thoroughly kneaded into small lumps and dried. Stored outdoors.
To generate (reproduce) yeast, you need to take two or three teaspoons of boiled water, add granulated sugar at the tip of a spoon, dissolve a pinch of yeast and put them in a warm place. Then finely chop about 100 grams of fresh cabbage, pour it with a glass of water and boil for about half an hour on low heat.
The wort, that is, cabbage juice with water, must be filtered and cooled to the temperature of fresh milk, then pour the fermented yeast into it, mix thoroughly and put it back in heat.
After two or three days, the initial wiring is ready.
The next step is to prepare a wiring in the amount of one liter.
400-450 grams of cabbage, 1000 grams of water, a glass of sugar are taken and the entire process described above is repeated. For further generation, 20% yeast wiring should be left.
Good yeast is obtained with the help of hops, for which a large pinch of it is poured into half a glass of water, a teaspoon of honey is added and boiled so that it all boils a little. Then filter and cool. When cool, add one and a half teaspoons of the best flour, stir and put in a warm place. Yeast will be ready in two days. Further yeast wiring is prepared on the same cabbage must.
Yeast is easy to make at home.
homemade yeast
Dry homemade yeastTake yeast from brewed fresh beer, pour it into a thick, clean napkin, cover with a thick layer of ash, which will draw out all the moisture.
A thick dough is formed, from which thin cakes are made and dried (in the sun, on a radiator, etc.). Then these cakes are ground into flour and stored in linen bags in the free air.
Potato yeast
To prepare potato yeast, boil ten medium-sized potatoes, drain the water. Wipe the hot potatoes through a fine sieve, add one and a half cups of wheat flour, two tablespoons of yeast, mix well. Put in a warm place until the fermentation process begins, then take it out to a cold place.
In the future, part of this yeast will need to be added to a new portion and the process repeated.
Yeast from bran
To prepare yeast from bran, pour four cups of wheat bran into a saucepan, pour boiling water so that the bran barely covers and a thick porridge becomes. Stir vigorously and sprinkle with a large handful of bran. Then cover with a napkin and leave for five minutes. Add boiling water again and stir all the bran again. Sprinkle the remaining bran on top and cover again with a napkin for five minutes to malt. Add more boiling water so that a dough of medium density is formed from all the bran. Mix until cool. Drain the water by squeezing the bran through a napkin.
Then pour three-quarters of a glass of hops into this liquid (25 grams of hops pour a glass of boiling water, cover with a saucer, let it settle, strain).
When cool, add three to four tablespoons of old yeast.
Then pour everything into bottles, filling them three-quarters, cork and put in a dark place for six hours. After the yeast has risen, put the bottles in a cold place. This strain of yeast does not last long.
Rye yeast
To prepare rye yeast, put 400 grams of hops in a saucepan, pour six liters of water, cover and boil for three hours over low heat. Then cool the water to the temperature of fresh milk, put four cups of wheat flour and four cups of rye malt, pouring the hop water carefully into the flour and stirring constantly. After pour a glass of yeast, stir and put in a warm place to rise. Pour into bottles, cork well and store on ice.
These yeasts are very strong.
barley yeast
To prepare barley yeast, two cups of barley malt, 25 grams (or three handfuls) of hops are poured into eight cups of boiling water, covered with a lid and boiled for half an hour, stirring. They filter through a linen bag, squeeze. Add a full spoonful of honey, boil again.
When the mass has cooled, pour half a glass of yeast into it and put it all in a warm place to fit, covering with a towel. Yeast starts fermenting after a few hours. They are ready when they begin to fall off and no more foam is added. Then pour the yeast into bottles and take it to the cold, where it does not sour, but does not freeze.
This is a very strong yeast.
foamy yeast
To prepare foamy yeast, it is necessary to boil, peel, grind 8 pieces of large potatoes or 13 medium-sized ones, dilute with warm water to the density of liquid jelly. Put a teaspoon of good yeast, a glass of wine or beer, put in a warm place.
When the yeast rises with a hat, shake it up, pour into bottles and put in a cold place.
Yeast from fresh hops
To prepare yeast from hops, an enameled pan should be filled quite tightly with fresh hops, poured with hot water and boiled for 1 hour under the lid. In filtered warm hop broth (2 l), add 1 glass (from thin glass) of granulated sugar and 2 full glasses of wheat flour. Stir the mass well, put in a warm place for 1.5 days, then add two mashed potatoes, mix the mass again and put in a warm place for one day.
Pour the finished yeast into bottles, cork tightly and keep in a cold place.
Yeast on beer
To prepare yeast on beer, you need to mix a glass of flour with a glass of warm water, put it in a warm place for 5-6 hours, then add a glass of any beer and 1 tbsp. a spoonful of granulated sugar. Mix well, keep warm.
This yeast can be stored in the cellar for a long time.
Rye bread sourdough
To obtain sourdough from rye bread, grind 0.5 kg of rye bread, add 0.5 l of warm water, 2-3 tbsp. spoons of granulated sugar, a handful of raisins and put for a day for fermentation. Then strain the mass through a sieve, and squeeze the bread. On the resulting infusion, prepare a dough (flour talker) of the consistency of sour cream, put in a warm place for 2-3 hours, and the sourdough is ready.
Dry hop yeast
To prepare yeast from dry hops, pour twice the amount of hot water into the hops (by volume) and boil, often dropping the floating hops with a spoon into the water, until the water is reduced by half. Dissolve sugar in a warm strained hop broth (1 tablespoon per glass of broth) and add wheat flour (0.5 cup per glass of broth) while stirring with a wooden paddle (spatula). Put the resulting mass in a bowl covered with a clean cloth in a warm place for 1.5 days.
Pour ready-made yeast into bottles, cork and store in a cool place.
Yeast from hops
To prepare yeast from hops, pour a glass of hops with two glasses of warm water and leave to stand for four hours, then strain through a cloth and let cool to the warmth of fresh milk. Put 2 tablespoons of granulated sugar into this broth, mix well and add enough flour to get a mass like thick sour cream. Stir, cover warmer and put until the next morning in a warm place.
homegrown yeast
At home, yeast can be prepared as follows: pour dry hops (or malt) with double the amount of hot water and boil until the amount of liquid is halved. Strain the warm broth and add 1 tbsp to each glass while stirring. a spoonful of sugar, 1.5 cups of wheat flour. Cover the resulting mass with a clean cloth and put in a warm place for 1.5-2 days.
Pour ready yeast into bottles, cork and keep in a cool place.
You can also try this method: take 100-200 g of raisins, rinse with warm water, put in a milk bottle (with a medium neck), pour warm boiled water, how yeast is bred, add a little sugar, tie in 4 layers with gauze and put in a warm place . On the 4-5th day, when fermentation begins, the yeast is ready.
If the yeast is old, it can be updated. To do this, grind the yeast with a spoonful of warm water and add 1 teaspoon of sugar. If they begin to bubble after 10 minutes, it means they have “come to life”. Dark pieces of yeast must be selected and discarded.
If there is no yeast on hand, they can be replaced with 0.5 cups of beer.
Yeast from flour
To obtain yeast from flour, you need to mix well-sifted flour (100 g) in a glass of water. Leave the resulting mass for 5-6 hours alone, and then add U4 cups of malt wort, grind a teaspoon of baker's or brewer's yeast in it. After that, put in a warm place.
In a day, the yeast will be ready.
As you know, various sugar-containing and starch-containing raw materials are used for the preparation of alcohol. The distillation of alcohol from sugar, as the fastest and simplest method, became widespread in subsequent years. However, obtaining alcohol from starch-containing raw materials is a cheaper and more economical way.
This group of raw materials includes those agricultural crops, which include various types of sugars: sugar beets, apples and other fruits, berries.
So, sugar beets contain 12-18% sugar, apples - 14-22, cherries - 7-11, raspberries - 6-7, plums - 8-12%.
Due to the relatively low sugar content of these cultures, alcoholic solutions with a low alcohol content (not higher than 12%) are obtained. In addition, it should be borne in mind that these cultures contain many acids that inhibit the activity of yeast. Therefore, juices of fruit and berry crops must be subjected to special treatment - neutralization and boiling in order to increase the concentration of sugars and reduce the acidity of the mash.
Apples. Apples contain a simple sugar, levulose, which is directly fermented by yeast.
Sugar beet. Sugar beet contains complex sugar - sucrose. It is not directly fermented by yeast, but under their action it decomposes into simple sugars, which are then fermented. All this lengthens the fermentation period of beet sugar.
Grape. Grape sugar - glucose, as well as the sugar of berry crops - fructose ferment as easily as apple sugar - levulose.
Starch-containing raw materials
Starch-containing raw materials include almost all agricultural grains and legumes and potatoes. The value of a culture in terms of obtaining alcohol depends primarily on the presence of starch in it, as well as sugars.
Consider the main starchy crops.
Potato. This culture certainly ranks first in the ease of extracting starch and converting it into sugar. At a temperature of 55 ° C, the process of gelatinization of potato starch occurs, that is, its transition to a soluble state.
Theoretically, from one kilogram of starch, 716.8 ml of anhydrous alcohol is obtained, but in practice its yield is less.
Wheat. This crop gelatinizes at a higher temperature (65 "C). Wheat flour contains insoluble proteins, which, when swollen, form gluten, which gives the mash an excessive density and ductility. Since thick mash is fermented less intensively than liquid mash, it is desirable to separate gluten from starch by washing the dough.For which the flour is kneaded with water in an amount of 1: 1 and incubated for 20 minutes.Then the dough is washed with cold water at the rate of 3 liters per 1 kg of flour.
The washing technology is quite simple: the dough is placed in a sieve, immersed in a basin of water and washed. The gluten remains on the sieve and is removed. Starch is washed with water into a basin and used to make mash.
Rye. The starch of this culture gelatinizes at a relatively low temperature. Rye flour contains soluble proteins and is free of gluten, making the mash thinner and more fermentable.
To obtain alcohol, many other crops containing starch in sufficient quantities can be used, including wild ones: Jerusalem artichoke, acorns, chestnuts, mountain ash, as well as rhizomes of marsh grasses - cattail, reeds, susak and others. The dry roots of these plants contain more starch than potatoes.
Water as a raw material for the preparation of drinking alcohol
Water is one of the most important components in the preparation of alcohol and alcoholic beverages. Water is part of the yeast and main mash. It must meet all the hygienic requirements for drinking water: be transparent, odorless and tasteless, be soft, with a low content of magnesium and calcium salts.
Boiled water should not be used when preparing mashes, as it has almost no dissolved air that yeast needs.
Preparation of the main mash
Mashing the main congestionThis operation is one of the main ones in the process of obtaining alcohol. Its purpose is to provide starch transformation, which includes three stages: gelatinization, liquefaction (dissolution) and saccharification. For these purposes, malted milk is used, the mash is heated to a temperature of 52-62 ° C and held at this temperature for 7-8 hours.
consumption rates of malt and water when mashing 1 kg of raw starch
Saccharification of starch
This operation depends on a number of conditions, in particular on whether pure starch or raw materials are used. In the second case, the duration of saccharification will be much longer in time. Flour saccharification lasts 7-8 hours, saccharification of potato mash - only 1-2 hours. It is important not to overheat the wort over 65°C.
To determine the end of saccharification, an iodine test is performed. The concentration of sugars in the finished wort must be at least 16%, which corresponds to a solution density of 1.06.
During mashing, malted milk is mixed with boiled starch mass, the starch is saccharified, the mash is filtered and the wort is tested. Then yeast is added and left to ferment.
Mixing malted milk and starch mass
In a 10-liter saucepan (mash tun) pour 0.5 liters of malted milk and the same amount of cold water. Then this composition is vigorously stirred, after which the boiled starch mass is slowly added.
Constantly stirring, make sure that the temperature does not exceed 58 ° C. If it rises above this norm, you need to cool the mash by washing off the surface of the vat with cold water.
Constant intensive mixing is an indispensable requirement of this operation.
The rest of the malted milk is then added and the mash is mixed for 5 minutes.
Supply saccharification
A mixture of starch mass and malted milk is kept in a water bath for 4 hours at 65 ° C, stirring constantly. The sugar concentration of the wort is then measured and the presence of unsugared starch in the mash is determined by performing an iodine test.
Maintaining a temperature of 55-65 ° C, saccharification is carried out until the iodine test shows the absence of unsaccharified starch in the mash. The time of saccharification of starch mash can be different and depends primarily on the quality of the malt. With old malt or violations of technology, the saccharification process can take up to 20 hours instead of 3-4 hours, usually taken for this operation.
In houses of private construction, in the presence of a stove, the mash is usually placed in a cooled stove (up to 60 ° C) overnight.
Wort acidity measurement
A small sample of clarified wort is taken and indicator paper is placed in it, changing its color depending on the degree of acidity.
You can determine the acidity by taste.
The wort of normal acidity has a slightly acidic taste.
Mature yeast addition
Having cooled the wort of the mash to 30 ° C, add mineral nutrition (ammonium chloride - 0.3 g / l) and mature yeast (yeast mash), stir and continue to cool to a temperature of 15 ° C. At this temperature, the wort is poured into a fermentation tank and put for fermentation in a dark place.
Fermentation mash
For fermentation, the wort is poured into a fermentation vat and left at a temperature of 15 ° C. The vat is not sealed, but covered with a linen cloth. Stir occasionally (after 5-6 hours).
Fermentation can be of various types: wavy, overflow, cover and mixed. All species are normal, except for the integumentary. Although for barley, oat and wheat jams, cover fermentation is normal. But for potato mash, cover fermentation is an indicator that the yeast is weak and young, strong yeast needs to be added.
Fermentation consists of three stages:
- initial fermentation;
- main fermentation;
- fermentation.
During the main fermentation the brew comes to life. The surface is covered with bubbles, foam is formed. The temperature rises to 30 ° C. The concentration of alcohol quickly increases, the taste of the mash becomes bitter-sour. By the end of this stage of fermentation, the concentration of sugars in the mash decreases to 1.5-3%. This stage lasts 15-24 hours.
Fermentation. At this stage, the foam settles, the temperature drops to 25-26 ° C. The taste of the mash is bitter-sour. The concentration of sugar decreases to 1%, the acidity of the mash increases. The main purpose of the fermentation stage is the fermentation of the residual products of starch conversion - dextrins, and therefore it is necessary to keep diastasis in the mash in an active state, for which it is important to observe the temperature regime during the saccharification process. Potato mash ferments 15-25 hours, beet mash - 90-120 hours.
After the completion of the fermentation process, the quality of the mash is checked.
The following is considered a good brew: alcohol - at least 10%, the concentration of residual sugars (non-goodness) - no more than 0.45%, acidity - no more than 0.2%.
Distillation of mature mash
Distillation makes it possible to obtain an alcoholic solution of increased concentration.For the purpose of distillation, the mash is placed in a distillation cube and heated to a boiling point, which ranges from 83-93 ° C, depending on the alcohol content.
The pairs formed during the boiling of the mash contain alcohol 3-8 times more than it is contained in the solution. In order to obtain a more concentrated alcohol solution, the distillation is carried out again.
To obtain crude (crude) alcohol with a concentration of 80 ° (volume percent), the distillation is carried out several times. The distillation process is controlled by the temperature of the solution; at temperatures up to 98.7 ° C, distillation is usually not performed, since the alcohol content in the mash is less than 1%. In addition, at this temperature, fusel oils accumulate in alcohol. Usually, no more than one third of the original volume of the mash is distilled, and the alcoholic distillate is treated with soda, distilled again and rectified.
As a result, purified rectified alcohol is obtained.
Primary distillation
After the first distillation, the alcohol distillate is neutralized with washing soda or birch wood ash (10 g of soda per 1 liter of distillate). During the second distillation, the alcohol distillation is poured into the distillation cube, filling no more than 3/4 of the volume.
Up to a temperature of 70 ° C, the heating of the alcohol distillation is carried out intensively, and then the heating intensity is reduced. The boiling point of the distillate is 85-87 ° C. Until this temperature is reached, the heating is carried out slowly. If there is a secondary distillation, then the heating rate must be increased.
During the second distillation, it is necessary to control the concentration of alcohol in the receiver with an alcohol meter. At a concentration of secondary distillation of 55-60°, the resulting alcohol is drained and the distillation of the second fraction is continued until the boiling point rises to 98.5°C.
Alcohol distillation of the second fraction with a low alcohol concentration (30°) must be distilled again.
The concentration of alcohol is usually approximately determined by the burning method, for which a lit match is brought to a tablespoon of alcohol (about 20 ml). If ignition does not occur, then it is considered that the alcohol concentration is less than 30 °, if the ignition is intermittent with a flashing flame, the alcohol concentration is 35-38 °; if the combustion is even and stable with a high flame, and the water residue is less than half of the initial volume, then the alcohol concentration is more than 50 °.
yield of alcohol and vodka from one kilogram of raw materials
Thus, the alcohol yield indicator characterizes the efficiency of the use of raw materials, the qualification of the manufacturer and the quality of the product.
Apparatus for distillation and rectification of alcohol
A huge number of distillers, both industrial production (periodic or continuous operation) and home-made, are based on the same principle, which is as follows. The alcohol contained in the mash turns into a gaseous state under the influence of temperature. Its boiling point is much lower than water, getting through the pipes into the cooling chamber or refrigerator, the alcohol cools down and condenses. Then, in the form of a liquid, it flows into the alcohol receiver.The difference between the designs of various distillers is mainly in the form of a heating device, in the type of refrigerator. Some of the distillers are easy to make at home.
The simplest distillation apparatus
There are a number of types of distillation apparatus in which there is no coil tube. The simplest of them can be made from a pot of the right size, which is half filled with mash. A stand is placed at the bottom of the pan, which can be successfully made from a used tin can (the stand should be above the level of the mash). Numerous holes are necessarily punched in the jar so that it does not vibrate under the influence of vapors. A plate with a diameter of 5-10 mm less than the inner diameter of the pan is installed on the stand. A basin with cold water is placed on the pan.
It is clear that with the help of such an apparatus it is impossible to obtain high-quality alcohol, its efficiency is low, and losses are high.
Alembic with a steamer
A distillation apparatus with a steamer can be assembled from various types of dishes available in the house. It consists of a steamer, into which mature mash is poured, a pipeline with a coil, placed in a tank with cold water.
Such a device has a capacity of 0.6-0.8 liters per hour and makes it possible to obtain an alcohol concentration of 32-42 ° with a single distillation.
It should be remembered that during distillation, the mash must be poured into no more than 2/3 of the volume of the apparatus and the boiling point should be maintained not higher than 80 ° C, but the mash must not be thrown into the steam pipeline.
It is necessary to stop the distillation when the boiling point rises above 98.5 ° C, since at a higher temperature there is a rapid accumulation of fusel oils in alcohol.
Apparatuses from cans from milk-milking machines are widely used.
The simplest distillation apparatus with a coil cooled by running water can be made from an ordinary household pressure cooker. To do this, the valves in the lid of the pressure cooker are removed, in their place are plugs for a tube of red medical rubber and a thermometer.
Braga is filled in half the volume. Alcohol in the vapor state exits through a tube into a coil connected to a water tap, cools there and enters the alcohol collector.
Apparatus with rectification chamber
This device is intended for rectification (purification) of alcohol in small volumes (1-1.5 l).
The device consists of a lower container 1 with raw alcohol or alcohol distillation; a refrigerator 3 for cooling vapors of alcohol, a distillation chamber 2 connected by a pipeline with a clamp 8 to a receiver 5 for alcohol; coil 4 placed in a vessel with water; top cover 9 with clips 10; thermometer 6; hose 7.
distillation chamber apparatus
The vapors formed when raw alcohol is heated to the boiling point rise up, passing through the refrigerator of the distillation chamber and condensing at the same time.
Excess liquid in the distillation chamber is drained through the hole into the lower container. In chambers 1 and 2, the alcohol solution is repeatedly distilled, which leads to an increase in the alcohol concentration in the distillation chamber to 92°.
The duration of the rectification process is 10-12 hours.
Device for rectification
In order to purify alcohol from impurities or increase the concentration of alcohol, you can use a device with an additional container - a distiller, the purpose of which is to pass vapors through an aqueous medium.
The device consists of a steamer, a distiller, a refrigerator, an alcohol receiver, a thermometer, a pipeline, a tube to protect against excessive pressure increase in the steamer.
The operation of the device is based on passing the vapors of a mixture of alcohol and water through an aqueous medium with a temperature of 80-82 ° C, which leads to the condensation of water vapor in the distiller, the concentration of alcohol vapor.
First, the water is preheated in the distiller, then the steamer is heated and the distillation of the alcohol distillation is started.
The concentration of rectified alcohol reaches 80°. At the same time, part of the alcohol vapor condenses in the distiller, therefore, in order to reduce losses and increase the yield of alcohol, it is recommended to distill the water from the distiller again.
Distillation column
The distillation column is used to obtain alcohol of high purity and concentration up to 95°. The column contains several distillation tanks, in which sequential distillation takes place from the lower chamber to the upper one, where purified and concentrated alcohol is collected.
The lower container 1 is filled with crude alcohol, containers 2 and 3 with cups 4 are designed to store an intermediate alcohol solution obtained by sequential distillation. A distillation tank 5 with a thermometer 6, a faucet 7 and a pipeline 8 is used to collect pure alcohol of increased concentration.
Cooler 9 filled with cold water is used to maintain the set temperature of 80-82°C. Rectified alcohol is cooled in the refrigerator and collected in the receiver. Low-boiling impurities are discharged through pipeline 10 and condensed in a special receiver (not shown in the figure).
Before the start of rectification, containers 2 and 4 are filled with water. In the initial period of rectification, alcohol with head impurities is collected in tank 5.
This part of the alcohol (3.5-5%) is drained, as it is not suitable for food purposes. Then the entire volume of alcohol is rectified.
The selection of alcohol from chamber 5 is carried out until the concentration of fusel oils reaches the limit value (no more than 3 ml per liter of alcohol).
The advantages of this device are that the rectification process is continuous, as a result of which such columns are used to obtain significant volumes of alcohol.
Purification of drinking alcohol
Rectification methods include chemical purification using various substances that neutralize impurities, as well as the separation of impurities by repeated evaporation and vapor condensation, which makes it possible to separate the composition into separate fractions and increase their concentration.
The alcohol solution obtained from the mash, in addition to ethyl alcohol, contains a number of substances that must be removed, as they are harmful to health and degrade the quality of drinks.
Rectification by distillation can be carried out both using the same instruments as simple distillation, and using special apparatus for rectification.
Rectification (purification) of raw alcohol consists of:
1) the first chemical cleaning;
2) fractional distillation;
3) second chemical cleaning.
First chemical purification (or saponification of fusel oils)
For the first chemical cleaning, the alcohol content and the acidity of the alcohol distillate (raw alcohol) are checked first. In the presence of an acidic reaction, alkali or calcium soda is added to the alcohol to neutralize acidity (1-2 g of KOH alkali or 5-6 g of soda per 1 liter). After that, the alcohol is treated with a solution of potassium permanganate (potassium permanganate), diluted with a small amount of distilled water. For 1 liter of raw alcohol, take 2 g of potassium permanganate, previously dissolved in 50 ml of distilled water.
Then the mixture of alcohol and potassium permanganate solution is thoroughly mixed and left for 15-20 minutes to complete the chemical reaction. After that, alkali or calcium soda is added again in the same amount, mixed again and left to clear for 8-12 hours. Then the alcohol is filtered through a cloth and a second rectification operation is carried out - fractional distillation. The digestibility of fusel oils with alkalis or calcium soda is quite high - it reaches the level of 95%.
Fractional distillation
For fractional distillation, a distillation cube with a drop catcher is used.
Crude alcohol for fractional distillation is diluted with soft water to a concentration of 45-50 °, for which the required amount of water is poured into a container with raw alcohol, measuring the concentration with an alcoholometer (hydrometer).
The diluted alcohol is poured into a distillation apparatus (cube) and quickly heated to 60 ° C, then the heating rate is reduced and heated slowly to the boiling point (83, 5-84, 5 ° C). The table shows the characteristics of the various stages of fractional distillation.
the use of alcohol of various fractions in fractional distillation
Second chemical treatment
The second chemical purification is subjected to alcohol of the second (food) fraction of fractional distillation.
The second chemical cleaning is carried out by treatment with charcoal. For this purpose, alcohol is placed in a bottle and crushed charcoal (linden, birch) is added there. Quantity - 50 g and one liter of alcohol.
Coal is prepared as follows: birch or linden coals, when they are just beginning to disintegrate in the oven, are placed in a container and tightly closed with a lid. Then, having blown the coals from all sides, crush them with a pestle, but not too finely.
By pouring alcohol on coals, periodically, one to three times a day, the bottle with alcohol and coal is shaken and infused for three weeks. After that, the alcohol should be at rest for two weeks, then the alcohol is filtered through a linen cloth and through filter paper. There is a faster way to clean up. The adsorption of coal increases sharply if alcohol passes through its mass in motion. Therefore, having made a filter (flannel, cotton wool, coal are placed in the funnel in succession), you can purify alcohol within 2-3 days. Pass alcohol through this filter at least 10 times a day.
Measuring instruments. Checking the quality of alcohol
Drinking alcohol obtained as a result of the processes described above is subject to mandatory testing.Checking the quality of alcohol includes several tests to determine the content of harmful substances in alcohol and its suitability for certain purposes (food, technical).
Definition of color and transparency
To do this, pour the test alcohol into a clean, dry cylinder of colorless and transparent glass with a capacity of 100-150 ml and observe the color, shade and the presence of mechanical impurities in the alcohol.
A cloudy whitish tint indicates the presence of fusel oils.
Determination of smell and taste
The test is carried out to determine the presence of individual impurities: aldehydes, acids, esters, but the quantitative content of these impurities can only be determined by chemical analysis.
In order to determine the smell and taste, a small amount of the tested alcohol is poured into a vessel with a well-closing stopper, diluted with 2.5-3.0 volumes of cold drinking water, and immediately after strong stirring, the alcohol is tested for smell and taste.
Definition of fortress
The strength of alcohol is determined with an alcohol meter, which is easy to make at home.
Measuring instrument
To measure the temperature of the wort, the thermometer tank is completely immersed in the liquid and held until the mercury column stops rising.
When reading, the thermometer is not removed from the liquid. When the thermometer is mounted to measure the temperature of the mash during distillation, it is fixed in the device with a cork.
Handle the thermometer very carefully, do not shake it too hard and do not overheat. If a hot thermometer is cooled rapidly, the mercury column may break, and if overheated, the thermometer may burst.
To measure the specific gravity of a liquid (wort, mash, alcohol distillation), special instruments are used - hydrometers.
Hydrometer- This is a glass float, expanding at the bottom and turning into a glass ball filled with steel shot or a special heavy mass.In addition to the usual ones, there are special hydrometers designed for certain types of liquids: alcohol, sugar solutions, etc. In such hydrometers, the scale is graduated in weight or volume percent of the product being determined.
To determine the relative weight, the liquid is poured into a glass vessel (cylinder) and the hydrometer is carefully lowered into it. After the hydrometer takes the correct position, the readings are read on the scale. The weight is taken as the value against which the liquid level is set, counting along the upper edge of the meniscus.
Since the relative weight of substances is determined relative to water and is equal to 1 g / cm3, then the value of the specific gravity of the liquid at a given temperature indicated on the hydrometer coincides numerically with its relative weight. By the value of the specific gravity using the table "Density of the water-alcohol mixture" determine the concentration of solutions and wort.
Universal indicator paper can be used to determine the acidity of the wort. When immersed in the solution, the color of the paper should be yellow or slightly orange. This acidity corresponds to pH 4.0.
We prepare alcohol without leaving home (not counting the trip to the shops, for the necessary components). We start the process.
Home production. Recipes.
AT from alcohol recipes:
- Mature rowan berries (one kilogram) are crushed in a mortar using a pestle. Transfer the crushed berries to a bottle (made of glass). Pour, mountain ash, kvass (bread) in the amount of ten or twelve liters. Next - the addition of yeast (seventy grams). Braga should ferment at a temperature of sixteen degrees. At the end of the fermentation process, mix the mixture and pour it into the forcing machine. You need to distill alcohol several times.
- Mash potatoes (one kilogram). Transfer it to a vat and pour boiling water over it. Then - a little straw and a kilogram of flour (rye). After a few hours, drain the liquid. Allow the residue to drain, and fill it with water (fifty degrees). Mixing everything, again, after a while, drain the liquid. She must wander. And, after that, you can observe, in front of you, twenty percent alcohol.
- Fill the bag, without the slightest holes, with mash. Leave it in the refrigerator all night, or on the balcony if there is frost. In the morning, looking in the refrigerator, you will notice in the bag, a lump of waste and some liquid. This liquid is alcohol.
- Dilute tomato paste in thirty liters of water. Add sugar (ten kilograms) and beer (half a liter). Steep this mixture in a warm place until it is all fermented. Afterwards, overtake her. The output is seven to eight liters. The output is a forty percent alcohol-containing liquid.
- Take five hundred grams of yeast, five kilograms of sugar, four loaves of bread, three cups of milk, twenty-five small potatoes (crushed). Pour it all with boiled warm water (twenty-five liters). Insist twenty-four hours and distill.
- In thirty liters of water, mix six liters of syrup (any), add two hundred grams of yeast. Waiting time - a week. Output - seven liters. Is this option suitable? If not, there are other options below.
Making alcohol without sugar
Get malt. It is obtained from grains of rye, barley or wheat. How? By sprouting in trays (their height is from five to ten centimeters). Treat the grains with potassium permanganate. Fall asleep in trays (three centimeters) and irrigate them with water. Do this so that the grains float in the water. Cover the patches with cling film. Put in a place that is very lit. Grains, as water is absorbed, irrigate periodically. The malt will be ready in seven days. Peel the potatoes (one kilogram), cut them not very finely and boil for two hours. When the potatoes turn into a paste, leave it to cool. The temperature should drop to sixty degrees. Add malt to it (in crushed form). Leave to cool to twenty-two degrees. Now for the yeast addition. With yeast, put the mixture in a warm place. At a temperature of twenty to twenty-two, the mash will be considered cooked in three days. If the temperature is fifteen degrees - in a week. Distill Braga through a special distillation apparatus. You can adjust its strength yourself, in the process of distillation. If you see that the alcohol turns out to be cloudy, then by adding potassium permanganate, lighten it. How to do it? Pour, in a small amount, it into alcohol. Stir. Leave to infuse for twenty-four hours. In the morning, carry out the process of filtering the sediment. You, as you understand, do not need it. And with an unpleasant smell, now, we will also deal with it. Coal (charcoal) will help us in dismantling. Pour it into a bowl with alcohol, mix. Let it brew for fifteen days. During infusion, coal, sometimes, needs to be shaken. After fifteen days, infuse, a mixture of charcoal and alcohol, filtered.
Memo for the production of homemade alcohol
Yeast - one hundred grams. Wheat or grains of another crop (2.33 kg). With this amount listed, you will get one liter of alcohol, the strength of which will be sixty degrees. Remember that it is necessary to boil all the grains completely, but to brew - only two-thirds of the grains. One third should be added as malt. If you are making alcohol from corn or potatoes, the malt should be equal to one fourth of the entire mass of the original product.
How high-quality alcohol will turn out depends only on you. It is necessary to observe all temperature regimes, observe all technologies very correctly and control the content of starch and other "alcohol requirements".
More importantly, you will have to be patient as you should. I'm not setting you up for bad things. Simply, I want to say that the preparation of alcohol is not the preparation of ordinary porridge or ordinary soup. That is, the cooking technology is completely different, not as simple as it might seem at once.
The only one, but huge plus: home-made alcohol can take place right in your kitchen (at home). Many housewives and housewives are glad that there is such an opportunity. You will need to go to the store only for products that are useful for cooking. Well, alcohol is your invention. Unless, of course, you really need it.
Perhaps you want to try to open your own business for the manufacture of this product. Well, take a chance. What if things didn't turn out so bad? I can not say which recipe, of the above, is the best. I can say one thing for sure: no one forbids you to make a choice which of the recipes to try and which to ignore. The choice is entirely yours.
Pcontinuation of the production of alcoholicproducts:
Home production of vodka. -
Alcohol is often used to make various homemade spirits. But getting a quality product can be difficult, so it can be made at home. The basis for the preparation of alcohol is wheat, potatoes, corn, and cereals are used to create malt.
Malt for making alcohol
Cereal grains must be germinated in a small and shallow vessel. Cereals should be scattered at the bottom, but not more than 3 cm, before that, the grain will need to be moistened in a manganese-potassium mixture. Further, the prepared grain is moistened with water and left on the sunny side. It is recommended to cover the container with grain with glass or film. As water is absorbed, it should be added to the dishes, and also make sure that the cereals are constantly in the water.
After the first sprouts appear and are 3 cm long, you can proceed to the next step. This length of the sprouts indicates that the malt is ready. It takes about a week to get this length, maybe a little longer.
Starch for alcohol
When the malt is prepared, any kind of starch that is diluted in water should be used. You can buy starch itself or make it yourself, for example, from potatoes. Even potatoes that have begun to spoil can be used to remove starch and create alcohol. The root crop must be finely chopped and pour water into it at the rate of 1: 1. It turns out that 1 liter of water will be needed for 1 kg of potatoes. After that, the contents are put on a slow fire and everything is cooked for about 2 hours until a glue-like substance is obtained.
If corn or wheat is used to remove starch, then the grains will need to be initially crushed and ground, most importantly, the shell of the grains will be crushed. For grain, twice as much water will be required, and the ratio will be 1: 2, for 1 kg of grain 2 liters of water. The ingredients are boiled until the porridge is thick, but not very dense.
Now you should extract the starch from the resulting mixture. Initially, it is necessary to allow the finished mixture to cool to about 60 degrees. While the mixture is cooling, you can grind the malt using a meat grinder or blender. Next, the malt is added to the starch mixture and you will need to keep the temperature at 60 degrees. To do this, you need to put the container in hot water for an hour or just wrap the container in a blanket. After that, the container is taken out and left in the room for final cooling and starch separation.
Fermentation and distillation
After the mixture has completely cooled, yeast is introduced. For normal fermentation, a temperature of 18-20 degrees will be needed, but a little more is possible. The higher the temperature, the faster the fermentation will be. As a rule, 3 days will be enough for room temperature. At a temperature of 18 degrees, fermentation will occur for about a week.
When the mash is ready, you need to overtake it, and for this you need a distillation apparatus. By the way, the strength of the final product - alcohol - depends on the distillation device. In order to get 1 liter of alcohol at home, with a strength of 60 degrees or more, you will need 100 grams of yeast per 2.5 kg of cereals.
Once distilled, homemade spirits tend to be cloudy and not very pleasing to the eye, so they can be clarified. To purify alcohol, you can add a little potassium permanganate and mix the contents, then leave everything for a day. Further, the alcohol is drained, so that the sediment is not shaken, and then everything is filtered through cheesecloth.
To improve the smell, you can put activated charcoal in a bottle of alcohol and leave everything for 14 days. Periodically, the container must be shaken and then filtered.
Other methods of making alcohol at home
There are different ways to make alcohol at home, where different ingredients are used:
- Sugar beet. It is best to extract the juice from the beets and ferment it, but you can go the other way. The beets are washed, then grated, malt is added to it, which can be used from the recipe described above, and hot water is added. The contents must be boiled until the beets become soft, then grind it through a sieve. The wort must be cooled to room temperature and yeast is added without removing the thick. To create such a mash, you need 500 grams of malt, 5 liters of water and 10-15 kg of beets. Before getting alcohol, you need to squeeze the thick. The output is 1-1.5 liters of the finished product.
- Fruits and berries. To create alcohol, you can use berries or other types of fruits. They must be crushed, then add 5% malt, counting from the total mass and add water. Next, water is added and everything is thoroughly mixed. On low heat, the contents must be boiled, then rubbed using a sieve and left to cool and ferment. When creating homemade alcohol, it is recommended to use unripe fruits and it is better that they are tart, since it is in green fruits that there is a lot of starch, which will turn into sugar only at the ripening stage.
- Bread. Alcohol can be obtained from bread mash, for this you need to put 10 loaves of black bread in 10 liters of warm water and leave everything to cook until the bread is completely dissolved. Further, the contents are cooled to 60 degrees and 3.5 kg of malt is added. The ingredients must be left for 3 hours, maintaining a constant temperature of 60 degrees. Next, the mash is cooled to room temperature and 350 grams of yeast is added to it. Everything must be left for a week for fermentation, and after distillation, 2 liters of alcohol should be obtained.
- Sugar. Sugar mash will allow you to get up to 4 liters of alcohol. To prepare it, you will need to use 30 liters of water, about 7 kg of sugar, and 500 grams of yeast.
- Jam. If the jam is already candied and no one wants to eat it, then alcohol can be made from it. For cooking, you need 6 kg of base, 30 liters of water, and 200 grams of yeast. From this amount of ingredients, approximately 3 liters of alcohol will be obtained at the output.
- Candies. If there are sweets with filling, then alcohol can also be made from them. To do this, dilute 1 kg of sweets in 5 liters of water and add 40 grams of yeast. This amount can give 500 ml of alcohol, which will have a delicate and unusual taste.
- Wild pears. It is from these fruits that you can get the maximum amount of alcohol. To do this, it will be enough to boil 2.5 buckets of pears, then add 1.5 kg of malt and 2.5 of water. The prepared contents must be supplemented with 2.5 kg of sugar, as well as 100 grams of yeast. The output of the resulting raw material will be 3 liters of alcohol.
Using such simple recipes, it will be possible to make alcohol at home, and the better the distillation apparatus, the larger, stronger and better the alcohol will be.
Attention: information is provided for informational purposes only. Remember the dangers of alcohol!
Vodka is a multi-faceted product, it is made at home using all kinds of raw materials - sweets, jams, potatoes, grapes, etc. Consider the traditional technology for preparing an alcoholic drink from sugar and yeast.
Feedstock: purified water, sugar, dry yeast
Equipment: container, moonshine still
The initial stage includes the preparation of sugar mash at the rate of 1 kg. sugar per 5 liters of water. Water is poured into a large container and sugar is added.
To speed up the process of dissolving sugar, it is recommended to heat the water to a temperature of 30 ° C (you can use a boiler). After thoroughly stirring the sugar in warm water, add dry yeast (about 100 grams).
At the end of the specified time, the ripened sugar mash is poured into the distillation complex (moonshine still) for further production of raw alcohol. Next, a dry steamer and a so-called refrigerator are installed.
Thermoelectric heaters are located in the apparatus at the very bottom, so constant control of the liquid will not allow them to burn out.
Connecting the pipes will determine the supply, output of water and the finished product. In this case, the water outlet tube must be immersed in any container.
Modern distillation complexes provide for the connection of automation, temperature sensors are also connected directly to the apparatus. Thanks to this device, it becomes much easier to manage processes.
After starting the device, the mass is heated, and when the temperature reaches 98 ° C, the device will automatically turn off. You can periodically measure the alcohol content of the water leaving the machine. Most often, at the limiting temperature, it will reach less than 5%.
Ultimately got raw alcohol, and for the manufacture of pure alcohol should go through the process of rectification. To carry out rectification, it is necessary to replace the nozzle of the device; for this, it should be disassembled. The sleeping raw is carefully drained, the sediment is removed, and the container is washed. Then the alcohol is again placed in the installation and the connection of additional elements begins - a stainless pipe, inside of which there is a spiral-prismatic nozzle.
It is also necessary to connect the start-stop system, as well as a silicone tube at the dephlegmator outlet (to output heated water).
The principle of operation of a distillation column. Raw alcohol boils in the installation tank and the vapors begin to rise up the pipe. The vapors also contain harmful fractions that must be disposed of. In the reflux condenser, the steam cools and begins to flow back into the pipe, falling into a spiral-prismatic nozzle. In the heated nozzle, the vapors begin to evaporate again and enter the dephlegmator.
Such repeated cooling and evaporation will contribute to the alignment of substances in the vapor state in the following sequence:
- at the very top are light ether-aldehyde fractions;
- below are low-boiling fractions (pure alcohol).
To gradually remove the top layer, open the clamp of the start-stop system, as a result of which a slow selection of harmful alcohol fractions begins (no more than 120 milliliters per hour). 
To determine this speed is simple, just set the amount of alcohol flowing out in 1 minute and multiply by 60.
This selection reduces or increases the temperature of the installation. Ultimately, 10% of harmful fractions should come out of the installation (for 5 liters of alcohol - 500 ml.).
The total running time should ideally be 8 hours, but it is generally practiced to run the column for 3-4 hours. It should be noted that the lower the selection rate, the better the finished product is obtained.
Many of us know what a mini-distillery is and what function it performs. True, not everyone can afford to purchase such a unit and produce high-purity alcohol at home. Fortunately, you can not spend large sums of money and make a design with your own hands. Consider the principle of operation of a home mini-distillery, as well as the algorithm for its self-assembly at home.
1
Of course, most of us know how much quality homemade alcohol costs these days. In addition, the composition of drinks that we buy in stores may not match what is written on the packaging. In order not to take risks and not overpay, you can go the other way and use the simplest household mini-distillery right at home. With it, you can not only produce highly purified alcohol and all kinds of drinks. Perhaps he will help you open your own business and get alcohol at home, not only for yourself and your loved ones.
To understand how a mini-distillery works, you need to understand the components and basics of making alcohol at home.
Mini distillery for making alcohol at home
Vegetable fibers are considered the main ingredient in creating alcohol with your own hands. These include the juice of berry crops, grain, potatoes, sugar beet and waste from its processing.
A one-time distillation of this raw material at home gives only a preliminary separation of the primary mash. The composition of the latter includes many components, among which there are not only alcohol, but also many harmful products: ethyl acetate, acetaldehyde, ethyl methanoate. The presence of all these components is highly undesirable in the composition of any food product.
To get rid of these impurities, the mash undergoes a reusable purification called fractionation. This process guarantees the production of highly purified home-made alcohol, which can be used not only for the manufacture of drinks, but also for any household purposes.
It's important to know!
The easiest way with a 100% guarantee of results to recover from alcoholism without pills, injections and doctors. Find out how our reader, Tatyana, saved her husband from alcoholism, without his knowledge...
2
The extraction of pure alcohol at home is completely analogous to the industrial production of alcohol. This can be judged by the configuration of modern mini-distilleries. Their design includes the same elements as in the factory settings, only much smaller. It is worth remembering that the presence of certain parts determines the price category of units for the manufacture of alcohol - the more expensive the device, the more components it includes. A household mini-distillery of average cost consists of the following elements:
- unit for water-thermal processing of the mixture;
- apparatus-mixer of pure cultures;
- fermentation vessels;
- mixture distillation unit;
- distillation device;
- installation for repeated cleaning of mash;
- a device for absolutization - the final stage of cleaning the mash.
Complete set of a modern mini-distillery
The unit, which includes all these parts, works according to the following principle. First, the mash enters the unit for heat treatment. There, it is exposed to high temperatures, and also undergoes grinding with a hammer mill in specially created conditions. Then the already crushed mash is mixed with water and alpha-amylase - a special enzyme preparation. After that, the resulting mixture falls under a powerful steam jet and is processed by enzymes. So the mini-distillery produces high-quality and chilled alcohol, which can then be mixed with plant components. As a result of this, craftsmen receive healing or alcohol and other natural medicines.
It is important to remember that in order to achieve a good result when processing mash at home, the latter must be properly mixed. To do this, it is necessary to strictly observe, all components of the mixture must be added in optimal proportions and ferment under certain conditions.
3
Having understood the principle of operation of the unit at home, you can start making it yourself. We will use the simplest materials that can be found at home. As a result, we will be able to save a good amount of money. To make your own hands you will need:
- galvanized bucket with a capacity of up to 8 liters;
- 2 meters of copper pipe;
- clamp and a pair of bolts;
- cold welding;
- aluminum pan or can;
- 3–4 nuts;
- silicone gasket;
- several screw ties;
- 2-3 meters of steel wire;
- drill.
Before proceeding with the assembly with your own hands, we recommend that you make an approximate drawing in which you need to indicate the dimensions and joints of the elements to each other. In addition, in the drawing it is worth noting the number of fasteners used and the volumes of the vessels. So you will not get confused in assembling the device at home.
Drawing of a home mini-factory for the production of alcohol
First you need to make a coil. To make it at home, you can take any cylinder and wrap a copper tube around it. Both ends must remain open so that vapors can enter and exit the coil without obstruction. Next, take a drill and drill a small hole in the wall of the bucket. The hole size must be calculated depending on the diameter of the copper tube. It should fit snugly into the hole and not hang out in it. We pass the lower part of our coil through the hole, while we fix the upper part in a standing position with a clamp and bolts. It is important to pay attention to the tightness of the lower end of the tube. It is best to coat this part of the coil with cold welding.
The next step in the manufacture of the device with your own hands will be the preparation of the distillation cube. To do this, we take a can or pan with a sealed lid, after which we connect it to the apparatus. If the lid does not fit snugly on the vessel, it is best to use a silicone gasket. Remember, in no case do not use rubber, as this material will simply spoil the alcohol with its smell.
And some secrets...
Russian scientists of the Department of Biotechnology have created a drug that can help in the treatment of alcoholism in just 1 month. The main difference of the drug is ITS 100% NATURALITY, which means efficiency and safety for life:- Eliminates psychological cravings
- Eliminates breakdowns and depression
- Protects liver cells from damage
- Gets out of heavy drinking in 24 HOURS
- COMPLETE RELEASE from alcoholism, regardless of the stage!
- Very affordable price.. only 990 rubles!
Loading...