Fusel oils are present in alcoholic beverages, which are yellowish toxic substances. They affect the smell, color and taste of an alcoholic beverage. Fusel oils have an unpleasant odor. Interestingly, they are formed at the moment when alcohol is released from the pledged mash. Any alcoholic drink contains "sivukha" in its composition.
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To date, fusel oils include about forty different components, which are divided into the following categories:
1. Those that boil up to 78.5 degrees Celsius. These include: acetone, acetic oily ester.
2. Those that boil at temperatures exceeding 78.5 degrees. These include alcohols of the following types: isobutylene, propyl, isoamyl, isopropyl.
Interestingly, of the entire set of substances that make up fusel oils, isoamyl alcohol is the most dangerous for humans. Firstly, it accounts for more than half of the volume of all fusel oils. Secondly, if this alcohol gets on the skin, then it will turn red, it will itch, and then small, but very painful bubbles filled with liquid will form.
It should be noted that different alcoholic beverages contain fusel oils of different volume and composition. Why is that? It just all depends on what raw materials the drink was made from, what yeast was used, what technology for making moonshine was used. Vodka contains the least "sivukha" (about 5-15 mg per 1 liter). In beer, their volume is 30-100 mg per 1 liter. The concentration of fusel oil in cognac (about 2000 mg) and whiskey (almost 4000 mg) is very high. The sivuhi wine, beloved by many people, contains about 600 mg per 1 liter.
Fusel oils: good to know!
It is, of course, impossible to say unequivocally how harmful fusel oils are in the overall effect of alcohol. Because of their presence, alcoholic beverages have their own specific tastes and smells. If these oils did not exist, then all people would drink ordinary alcohol solutions. But it is worth noting that too high a concentration of oils in alcohol can lead to general intoxication, that is, cause poisoning and a severe hangover. It is best if a person consumes alcohol containing a minimum amount of fusel oils. Interestingly, in the manufacture of a substance similar in composition to moonshine, from which vodka, cognac, wine or whiskey will subsequently be made, the components of fusel oils that are dangerous to humans are removed, and the harmless ones are left. It is the latter that give this or that alcohol only recognizable notes inherent in it.
Any strong alcoholic drink is produced according to its own individual process, in which a special place is given. So, for example, the purification of vodka and whiskey is carried out in different ways, so it is impossible to compare their harm to the human body, even though the concentration of fusel oils in vodka is several times less than in whiskey. After all, if you evaluate the high-quality purification of these two drinks, it will become clear that vodka is much more dangerous than whiskey. Unfortunately, manufacturers are silent about this. It is more profitable for them to quickly produce and sell cheap vodka than to make expensive whiskey.
As for the industrial production of alcohol, everything is clear here. There, dangerous fusel oils are removed, leaving the least harmful ones. At the same time, the taste characteristics of alcoholic beverages do not suffer. But what about people who decide to make wine or beer at home? After all, getting rid of fusel oils without losing the taste of the drink is very, very difficult. Many winemakers argue that if high-quality raw materials are used in the manufacture of wine or beer, production technologies are strictly observed, then the content of dangerous fusel oils will be minimized. It is believed that the most effective way to purify moonshine is double distillation.
To avoid a strong one, you should stop drinking low-quality spirits and control the size of the consumed doses. As mentioned above, fusel oils contain isopropyl alcohol, which causes intoxication. The worse the vodka or whiskey is purified, the faster the person will “pass out”. However, this is not the most terrible consequence of the "sivukha". If a person drinks 1.5 liters of vodka, he will receive a lethal dose of fusel oils. Fortunately, it's hard to do it alone. Yes, and the contained ethanol will make a person turn off before a critical amount is drunk.
Fusel oils are considered the "soul" of alcoholic beverages. It is they that affect the taste characteristics of the product, the smell, as well as the strength of the hangover. Most moonshiners are sure that fusel oils are harmful to health, they have a bad effect on the taste of an alcoholic product. However, one cannot say that they are completely unnecessary, their presence is important in the preparation of moonshine. In order for them not to negatively affect health, after distillation, home-brewed moonshine must be cleaned of fusel oils, which fundamentally solves all problems.
Fusel oils are a peculiar composition of toxic substances that have an oily base, a light yellow or red color, and an unpleasant odor. It is he who is in most cases a side effect in the preparation of moonshine. Such a smell is necessarily present in homemade moonshine only in different quantities.
Getting fusel oils is easy. They take moonshine, pour it into a spoon and set it on fire. What remains after combustion will be nothing more than fusel oils that have an unpleasant odor. In the people, such a liquid is called "sivukha".
In the production of alcoholic products not at home, but on an industrial scale, fusel oils are collected and used to produce amyl alcohol, which is used as a solvent in the dairy and confectionery industries. Fusel oils contain more than forty substances, which are conventionally divided into two categories. The first includes liquids that begin to boil at lower temperatures than alcohol (acetic-butyric ester, acetone, and also acetaldehyde). The second category includes substances with a boiling point above 78.4 degrees (isopropyl, propyl, isoamyl, amyl, furfural, isobutyl alcohols, acetyl, and other toxic compounds).
The most dangerous for human health is isoamyl alcohol, which makes up almost 60% of the total amount of fusel oil. Even getting on the skin, it causes severe trouble, which first manifests itself in the form of redness, itching, then blisters.
The benefits and harms of fusel oils
The concentration of fusel oils directly depends on the raw materials used, yeast, the temperature at which fermentation takes place, as well as the selected technological process. In this regard, vodka is considered the best product, while whiskey belongs to the category of poorly refined.
The organoleptic properties of alcoholic beverages appear only thanks to fusel oils. Without their presence, neither cognac nor whiskey could have such properties, but would simply turn into alcohol diluted with water. Wine and beer would have a taste that was unlikely to appeal to lovers of alcoholic beverages. But it should also be taken into account that a large concentration of fuselage leads to severe intoxication of the body, which subsequently causes poisoning or a hangover.
It is impossible to judge the harm or any benefit of fusel oils unambiguously, it all depends on their concentration and composition. That is why most spirits producers try to purify the product, removing the most harmful impurities, leaving only harmless ones.
Technological processes for the production of wine, beer, vodka, cognac, whiskey and other alcoholic products are seriously different from each other, and their quality largely depends on the methods used, leading to the purification of an alcoholic product.
You can not compare one alcoholic product with another. For example, whiskey contains four hundred times more fusel oils than vodka, but with proper purification, even this amount will be harmless to human health. Only the quality of the same drink from different manufacturers is compared.
Interestingly, addiction to different alcoholic products is different. It is easier to get used to vodka and become alcoholics than to cognac. This was explained by Professor V.P. Nuzhny. on the basis of the conducted research. The purer ethyl alcohol, the greater the danger it poses to humans, and also causes rapid addiction.
You can clean home-made moonshine from fusel oils even in the most ordinary home conditions, while beer and wine will lose their taste qualities a little. The only solution to this problem is to use high quality raw materials, as well as strict adherence to the technological process.
Wine, obtained on the basis of Isabella grapes, contains a sufficient amount of hydrocyanic acid, so it should be consumed only in small portions. It should not be mixed with other wines.
Distillates derived from sugar, any fruit, commercial or homemade malt are well refined. Fusel oils from fruit moonshine are well removed during repeated distillation, while it is imperative to observe the division of the resulting product into fractions.
You will most likely be interested in this
Fusel oils can be called the "soul" of any alcoholic beverage. In many ways, they determine the taste, smell, color and strength of a hangover. The inhabitants believe that these impurities are undesirable, harmful to health and spoil the taste. In fact, everything is much more complicated, in most cases their presence is vital, and proper cleaning eliminates problems.
Fusel oils- a group of substances of an oily consistency of light yellow or red-brown color with an unpleasant odor, which is a by-product of alcoholic fermentation of sugar, fruit or starch-containing raw materials. In one concentration or another, they are contained in every alcoholic drink (an exception is pure rectified alcohol).
To get fusel oil at home, it is enough to pour unrefined moonshine into a spoon, set it on fire and wait until the burning is over. The bad-smelling liquid remaining in the spoon will be “fussy” (popular name). Still similar substances can be seen in the steamer of the moonshine still after distillation.
Fusel oils filtered during rectification (industrial production of alcohol) are not waste, but are used to produce amyl alcohol, which in turn is used as a solvent in the confectionery and dairy industries.
Dark concentrated fusel oil 
And lighter The composition of fusel oils includes about 40 substances, conventionally divided into two groups. The first group contains liquids whose boiling point is lower than that of ethyl alcohol (78.4°C), these are acetic-butyric ester, acetaldehyde and acetone. The second group is represented by substances with a boiling point above 78.4°C: propyl, isopropyl, amyl, isoamyl, isobutyl alcohols, furfural, acetyl and other toxic compounds. The most dangerous is isoamyl alcohol (C5H4OH), which accounts for up to 60% of the volume of fusel oil. When concentrated isoamyl alcohol gets on the skin, the affected area first turns red and itches, then bubbles appear filled with a clear liquid.
The benefits and harms of fusel oils
The composition and concentration of fusel oils are influenced by: raw materials, type of yeast, fermentation temperature and preparation technology (distillation, rectification or lack of distillation). From this point of view, the purest drink is vodka, poorly purified - whiskey.
The problem is that it is fusel oils that endow spirits with characteristic organoleptic properties. Without these substances, cognac and whiskey will turn into alcohol diluted with water (the effect of aging in oak barrels is also significant, but less), and the taste of wine or beer will change beyond recognition. On the other hand, an excessive amount of fuselage causes intoxication of the body, poisoning, and a severe hangover.
The harm and benefits of fusel oils are relative - they are determined by the composition and (or) concentration of substances in the drink. Every self-respecting manufacturer tries to remove toxic impurities as much as possible, leaving only the necessary and harmless ones that determine the organoleptic properties. Therefore, the technology for the production of vodka, wine, beer, cognac, whiskey and tequila is different, and the quality of drinks depends on the purification methods used.
Without fusel oils there would be no cognac For example, it is incorrect to compare harm from whiskey and vodka. At first glance, it seems that whiskey, initially containing 260-400 times more fusel oils, is much more dangerous. But with proper cleaning, whiskey will be even more harmless than vodka (argument in the next paragraph). It is possible to compare the quality of alcohol of the same type, for example, two manufacturers of cognac, but when assessing the danger of different alcohol, it is difficult to draw the right conclusions.
Until recently, vodka was considered the most harmless alcoholic drink, since due to rectification it contains a minimum of fusel oils. But at the same time, it remained unclear why 70% of people suffering from alcohol addiction are vodka alcoholics. A study by Vladimir Pavlovich, a professor at the Narcology Research Institute of the Ministry of Health of the Russian Federation, shed light on this issue.
It turns out that some fusel oils protect the body from the harmful effects of alcohol by causing the liver to become more active before the alcohol begins its destructive effects. The purer the poison (in our case, ethyl alcohol), the more dangerous and addictive it is. It is a pity that few people know about these findings.
Purification of fusel oils
Any homemade alcoholic drink contains some amount of harmful fusel oils. But it is impossible to clean wine, beer or liquor from them without losing the taste. In this case, the only option is to use high-quality raw materials and strictly adhere to the cooking technology. For example, Isabella grapes release a lot of hydrocyanic acid during fermentation, therefore it is better not to drink a lot of such wine at a time or mix the must before fermentation with other varieties.
Sugar, fruit and malt distillates are well refined. To begin with, I advise you to familiarize yourself with the six best ones that are used for sugar and grain raw materials.
The most effective method will help to remove fusel oils from fruit distillate (apple, grape, pear, plum, etc.) - double distillation of moonshine with separation of the yield into fractions (“head”, “body” and “tails”), which is used in preparation of cognac, whiskey, Calvados and other spirits.
Hi all!
I have been writing this article for a very long time. It is dedicated to one of the most important topics in the production of alcoholic beverages. We all know that heads, tails and fusel oils are harmful and spoil the taste of moonshine. But what lies behind these concepts? Do you know what the finished mash contains over 70 volatile substances!? Some of them are the strongest poisons, but at the same time they have a pleasant floral or bready aroma.
This article provides information, knowledge and understanding of which allows you to move on and improve in the production of homemade alcohol.
It is worth adding that in the process of studying the materials for this article, my view of such a process as fractional distillation has changed significantly.
In this article I will tell you what the mash consists of, what groups of impurities it contains, what they are formed from and which of them are the most harmful. And most importantly, how these impurities behave during the distillation process.
I will also give a very interesting table, with a description of specific impurities and why they are formed and how they affect the taste and smell of the drink.
Composition of mature (ready) mash
Ready mash consists of many different components that are in three phases - liquid, solid and gaseous.
- The solid phase (4-10% by weight of the mash) is a suspension of yeast and particles of the feedstock, as well as minerals, sugar, proteins, and other elements not dissolved in the liquid that remain in the distillation cube after distillation.
- The gaseous phase is carbon dioxide (CO2) produced by the yeast. Content - 1-1.5 g / l.
- The liquid phase is water (from 82 to 90 wt.%) and ethyl alcohol with volatile impurities (from 5 to 9 wt.%).
We, in the context of this article, are most interested in these very volatile substances that accompany ethyl alcohol. There are over 70 items in Braga!
But, despite such a wide variety, their total amount is only 0.5-1% of the volume of ethyl alcohol. At the same time, even such an insignificant content of impurities significantly affects the taste and smell of the final product.
The diagram below shows the approximate composition of the finished mash and alcohol impurities.
Volatile components in mature mash can be divided into four main groups: alcohols, esters, aldehydes and acids.
In the following sections, I will look at each group individually.
Alcohols
They are derivatives of hydrocarbons containing one or more hydroxyl groups (OH). According to the number of hydroxyl groups contained in the molecule, alcohols are monoatomic (with one OH), diatomic (two OH), trihydric and polyhydric.
Braga contains monohydric alcohols and only one representative of trihydric alcohols - glycerin (it is non-volatile).
Monohydric alcohols have the general formula СnH2n+1OH.
According to the value of n, alcohols are divided into:
- The lower ones are methyl (methanol) CH3OH; ethyl (ethanol) C2H5OH; propyl C3H7OH and isopropyl C₃H₈O.
Almost all lower alcohols have a pronounced "alcoholic" smell. They mix well with water in any proportion.
- Medium alcohols
Butyl, isobutyl, sec-butyl, tert-butyl - the general formula is C4H9OH. Amyl - Amyl, isoamyl, etc. The general formula is C5H11OH.
Butyl alcohols smell like alcohol. Tert-butyl smells pleasantly of camphor. Isoamyl smells strongly of "fussy"
- Higher alcohols: hexyl (C6H14O), heptyl (C7H15OH), octyl (C8H17OH), nonyl (C9H19OH), etc.
Alcohols are the largest group of impurities - from 0.4 to 0.6% of the ethanol content. Alcohols with carbon atoms from C3 to C10 form fusel oils. They are called oils because they are poorly soluble in water and have an oily appearance. The basis of fusel oil is isoamyl (60-90%), isobutyl (8-27%) and propyl (3-20%) alcohols.
All alcohols, including ethyl alcohol, are poisons. The most dangerous of these is methanol. It is 80 times more toxic than ethyl! Taking only 10-15 ml of methyl alcohol leads to severe poisoning, loss of vision and, in most cases, death. The content of methanol in the mash depends on the raw materials from which the mash is prepared. Most of all it is in distillates from stone fruits - 3-4%. In sugar moonshine, methyl alcohol is absent (or rather, it happens there, but in very small quantities).
Also, isoamyl alcohol is more dangerous. It is poorly soluble in water, has a characteristic smell of "fussy" and is well felt in moonshine. But it is most of all in fusel oils!
Aldehydes
Aldehydes are the oxidation products of alcohols, in the molecules of which the COH group is present.
All aldehydes are poisons. The most dangerous is furfural. It is 80 times more toxic than ethanol! Moreover, GOST for rectified alcohol prohibits the presence of furfural, despite the fact that the presence of such a dangerous poison as methanol allows up to 0.03%. Nice smell of rye bread. It is not present in sugar mash. Most of all in acetaldehyde mash. regardless of the source material. They have a suffocating smell.
Some of the aldehydes smell unpleasant (those with 1 to 6 carbons) and some (over 6 carbons) have a pleasant floral scent.
Aldehydes have different solubility in water.
For more details about each component and how it affects the organoleptic properties of moonshine, see the table below.
acids
Braga contains volatile carboxylic acids. Acetic acid CH3COOH predominates. The presence of pelargonic, capric, caprylic and other acids is also possible. Their presence depends on the raw material used. Acids boil at temperatures above 100 C. They dissolve differently in water. Most acids adversely affect the organoleptic qualities of moonshine - they give an unpleasant odor and bitterness. Acetic acid, on the contrary, softens the taste of alcohol.
For more details about each component and how it affects the organoleptic properties of moonshine, see the table below.
Ethers
Occurs when alcohols and acids interact. There are simple and complex. In mash obtained from any feedstock, acetic-ethyl ester is present in the largest amount.
Enanth esters are released from wine yeast during distillation.
Esters appear not only during fermentation and distillation, but are also introduced along with the raw materials from which the wort is prepared. Grape mash is very rich in these substances.
Esters have a pleasant floral or fruity aroma.
Table of impurities contained in Braga
Below is a table with a list of the main impurities associated with ethyl alcohol. It also indicates from what these components are formed and how they affect the organoleptics of moonshine.
The contraction of software is the threshold of sensation. Lines with elements negatively affecting the taste properties of the distillate are highlighted in red, positively in green. At first I wanted to arrange them as the boiling point increased, but then I realized that this was pointless. Why? Read the next section.
The table will enlarge if you click on it.
Table continuation. The picture is also clickable
Heads, tails and intermediate impurities
It is customary to divide the distillate into three fractions - heads, body and tails. Since you have reached this article, it means that you already know this well, but I will still remind you.
- Heads go first. These are mainly esters and aldehydes, so the heads are also called the ether-aldehyde fraction (EAF). They have a pungent odor. It is widely believed that the heads are impurities that have a boiling point below ethyl alcohol. Actually it is not.
- The body is a fraction consisting predominantly of ethyl alcohol. Exactly what we drink.
- Tails. Go at the end and have an unpleasant smell.
If everything were so simple, then we would pour everything that comes from the cube up to the boiling point of ethyl alcohol into the sink, take it away and stop the distillation when the temperature exceeds 78.15 degrees. But there are two big BUTs (the second BUT is the biggest one):
- All impurities begin to evaporate long before their boiling point. Tail fractions are present both in the heads and in the body, only in much smaller quantities. For example, water is present in large quantities in the distillate, although we never drive moonshine to 100 degrees cubed.
- In a multicomponent mixture, the boiling point of an individual impurity fades into the background. The main role here is played by the evaporation coefficient of a particular impurity. Moreover, this coefficient is not constant and depends on the concentration of ethyl alcohol in the mixture. In other words, the same component (say, methyl alcohol) under different conditions can be both the head and tail fractions.
Summing up, we can say that there are head fractions that always come before ethanol, for example, acetaldehyde. There are tailings, such as furfural. And there are impurities whose behavior depends on the concentration of alcohol in the mixture. These factions are called intermediate.
I would like to note that such behavior is very unpleasant for us. It turns out that we selected the heads, changed the receiving container and proceeded to the selection of the body. After some time, the strength of the raw alcohol changed and some kind of filth, which, according to our ideas, should go in the tails for the most part, crawls forward and begins to go into the receiving container.
A typical representative of intermediate impurities is isoamyl alcohol, which is the basis of fusel oil.
This topic is very serious and deserves a separate article. I will write it in the near future.
Update from 07/16/17: The article on intermediate impurities is ready.
conclusions
- The composition and amount of impurities in mash from different raw materials is different.
- In sugar mash, there are almost no such potent poisons as methanol and furfural. The most dangerous here are acetaldehydes and isoamylol. At the same time, there are practically no components that positively affect the organoleptic. Therefore, boldly clean raw oil painting and coal.
- Esters are present in grain and fruit and berry mashes, which give the drink high taste qualities. Such ethers must be passed into the distillate during distillation, while not letting in harmful impurities that spoil the organoleptic. This requires the development of a specific distillation process and skills acquired through experience.
- The composition and quantity of impurities is affected by the quality of the feedstock, the process of fermentation and distillation. This once again confirms the already established rules - we introduce yeast nutrition, we provide optimal and constant fermentation temperature, comfortable hydromodule. We clarify sugar mash before distillation, preferably bentonite. We carry out the first stage as soon as possible.
- Perhaps the most important conclusion- the order and concentration of the release of some components from the mash or raw alcohol does not depend directly on the boiling point of these impurities, but is characterized by an evaporation coefficient that depends on the concentration of ethyl alcohol in the mixture. The head fractions can go in the tails, and the tails in the heads. Moreover, the component can change its behavior during the distillation process as the ethanol evaporates.
Conclusion
Here are the conclusions I came to. This is just an introductory article that leaves more questions than answers.
In the future, I plan to study the issue of evaporation coefficient in more detail.
Processes of distillation of mash from various raw materials. Of course, the preparation of grain and fruit distillates is a kind of art that cannot be taught. But I think it is possible to develop some general recommendations. More precisely, they probably already exist - a huge amount of specialized literature has been released and there is a lot of useful, albeit scattered, information on the forums. It remains only to study it, group it and put it on the blog. Nothing at all
I hope this article will give rise to a very interesting series - I want to study the composition of mash made from various raw materials and determine some general rules for their distillation.
P.S. I would love to hear the comments of people who understand chemistry. Maybe someone will add something or correct me.
Bye everyone!
From fusel oils, not only novice alcohol manufacturers are interested, but also very experienced moonshiners. To date, distillers know several effective methods that can be used without fear.
Fusel oils are a kind of mixture - this is not one substance, but several. They are often referred to by one term, since there are more than 40 varieties of elements that fall under the concept of "fuel".
Purification of moonshine with coal
These substances are part of the distillate, they do not evaporate during the manufacture of moonshine, it can be difficult to get rid of them. Sivukha is the main cause of intoxication, it is the presence of aldehydes, oils and esters in alcohol that leads to a severe hangover in a person.
However, not all elements are so harmful, some oils give alcohol a pleasant smell, for this reason fruit distillates are not re-distilled. Recycling will remove the smell from moonshine, make it cleaner, but at the same time eliminate all the attractiveness of the drink in terms of aroma and taste.
Without a doubt, a high concentration of fusel oils in moonshine is a sign of poor quality. Such a drink is dangerous to use, it can be used for technical needs.
How to get rid of fusel oils at home?
Purification of distillate from fusel oils can be carried out using various components. Certain substances react with molecules of oils, aldehydes and neutralize or attract them. All cleaning methods are aimed at improving the quality of alcohol, eliminating unpleasant odors and tastes.
So, what can be used to improve the quality of the drink:
- Activated charcoal, as well as coke or wood, will help remove the fuselage.
- You can clean alcohol with soda and salt.
- Purification of moonshine is carried out using rye or white bread.
- Potassium permanganate will help eliminate the unpleasant odor.
- Milk and egg white will help improve the quality of moonshine.
It is not difficult to determine that there is fuselage in moonshine, just smell it before use. If alcohol has an unpleasant pungent odor, and after drinking it, an unpleasant aftertaste remains, then you should not drink such a drink.
Fusel oils such as acetone, aldehyde and others can spoil not only the quality of moonshine, but also cause severe poisoning.
Purification will help get rid of harmful impurities and significantly improve home-made alcohol. But it is not necessary to filter the moonshine, using various methods, you can simply overtake the distillate. The moonshine still will remove a significant amount of impurities during re-distillation. The device will make the drink suitable for consumption, and at the same time improve its quality, make it stronger.
But do not rush to pour moonshine into the distiller, reprocessing is carried out only after cleaning.
Coal will remove harmful impurities
How to clean moonshine from smell and fusel oils using coal? There are several ways to help purify the drink and improve its quality.
So, what kind of coal can be used:
- activated in tablets, it is crushed into powder, a filter is made with it;
- charcoal is suitable, you can make it yourself or use charcoal for barbecue;
- some fans of making distillate at home prefer carbon water filters.
Purification of moonshine from fusel oils using activated or any other coal begins with grinding the material. Simply put, coal is turned into powder, then you can either immerse it in distillate so that the drink is infused and gets rid of impurities, or a filter is made from cotton pads.
The substance acts as an absorbent, it absorbs all fusel oils, aldehydes and esters - this helps to rid the drink of a strange taste and smell.
You need to insist moonshine for at least 2 hours, some fans of making distillate argue that alcohol should be settled for at least 12 hours. But in crushed or other form, coal absorbs impurities rather quickly, and after absorbing it, it begins to give them back.
For this reason, you should not insist the drink on coal for a long time, 2-3 hours will be enough. After the liquid will need to be filtered with a cotton pad or gauze folded into several layers.
Cleaning with coal from aldehydes and esters can also take place according to another scheme. Tablets or coals are crushed, then a funnel is made from a plastic bottle. A small hole is made in the lid, first the smallest particles of coal are placed on a cotton wool disk, covered with another disk. This continues until even the largest particles of coal are stacked. The structure is covered with a layer of gauze or several cotton pads.
Moonshine is passed through the filter. Such a device will help filter from 5 to 10 liters of alcohol. After a single use, the device is dismantled and a new one is constructed.
You can also use a water filter pitcher, the cartridges of which contain charcoal.
Moonshine is passed through the filter, it will help to clean about 5 liters of the drink from impurities. If you plan to re-distill the product, then it will be enough to pass the alcohol through the filter 1-2 times, and then send it to the distiller.
If there is no desire to recycle alcohol, then you will have to pass the drink through the jug from 3 to 5 times. This will help eliminate the unpleasant odor and improve the taste of alcohol several times over.
There is another way that will help rid the drink of the fuselage. But for this you have to find and burn a small log. It is better to use birch or beech. The log is burned on fire, then the coals are collected while they are still warm, crushed into powder and dipped into distillate.
Cleaning will have to be done for about 12 hours, alcohol should be in a dark, cool place. After the specified time, the alcohol is filtered by passing it through a dense cloth or gauze folded in several layers.
Salt and soda for moonshine
To rid alcohol of impurities, you can use ordinary salt and soda. The recipe is quite simple, it includes only 3 components:
- Edible salt, but not iodized.
- Soda.
- Moonshine with a strength of 40 degrees.
Cleaning moonshine with soda
We calculate the proportions as follows: for 1 liter of alcohol you need 1 tablespoon of salt and 1 tablespoon of soda.
Soda and salt are added to alcohol, everything is thoroughly mixed using a wooden spoon. The solution is left for 30 minutes, then closed with a lid and sent to a dark place. The drink will stand for at least 12 hours. During the cleaning process, it should delaminate into several parts, the first part must be carefully drained.
Bread and potassium permanganate for alcohol
If you want to correct the taste characteristics of alcohol, then you can use bread. It is cut into slices, the crusts are cut off, the crumb is crushed by hand and sent to a container with distillate.
Cleaning moonshine with potassium permanganate
Since the bread has a porous structure, it will absorb all impurities without much effort and at the same time improve the flavor of the drink. It is advisable to use rye bread, as long as it is fresh and soft.
Moonshine is insisted on bread for at least 12 hours, then filtered. If white bread was used in the cleaning process, then the crusts can not be cut off. But it will take longer to insist the drink - 3 days.
After purification, alcohol can become cloudy, filtering or re-distilling will help restore its transparency.
This method of improving the quality of the drink has a number of advantages, since bread is a natural product, it will not spoil the moonshine, it will not change its taste. If everything is done correctly, then after 12 hours the drink will be ready for consumption, in addition, the consumer will be pleased with the aroma of alcohol. The smell of fresh baking, however, can be removed.
It is not difficult to clean moonshine with potassium permanganate - 3 grams of crystals are dissolved in 300 milliliters of warm water. After the solution is poured into the distillate.
Potassium permanganate works like this:
- It reacts with certain substances.
- Attracts aldehydes and esters.
- It falls out.
The chemical reaction causes the moonshine to be purified. But potassium permanganate is an oxidizing agent, it is not recommended to use it if in the future it is planned to make cognac or another noble drink from alcohol.
Egg white and milk
Methods for purifying alcohol from impurities using protein and milk have a certain similarity. Powdered milk is required, but pasteurized milk can also be used.
Action algorithm:
- powdered milk in a volume of 60 grams is diluted with warm water (10 liters);
- stir thoroughly so that no lumps remain;
- pour milk into moonshine.
First, we dilute milk in water, then wait 3 hours, pour the mixture into a container with alcohol and leave it in a dark place for 7-10 days.
During this time, the milk will react with some substances in the distillate and precipitate. White flakes will appear at the bottom of the container. They can be removed using a filter, just pass the drink through a cloth, cotton pad or gauze rolled up in several layers.
If we talk about egg white, then before proceeding, the proteins must be separated from the yolks, beat them, and then pour them into alcohol.
Whipped proteins will instantly precipitate, attracting harmful impurities to themselves. Flakes can also be eliminated by filtration. In order to clean 1 liter of drink, you need 2 proteins.
These two methods are notable for their good performance, but they will not be able to turn an outright surrogate into a noble drink. For this reason, it is recommended to re-distill the moonshine.
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