How to make moonshine at home. We make homemade moonshine from scratch to full readiness

If you are not sure that you have enough knowledge, energy and time to make moonshine - this article is for you!

The easiest recipe for sugar mash.

How to put a braga

We will need:

Fermentation tank made of food material (food grade plastic, glass, stainless steel, aluminum milk cans, etc.)
Water seal
Alcohol Yeast
Sugar

Training

If you use our 30l fermentation tank, then you can cook about 20-25 liters of mash in it. We buy bottled (or we can use it from the “tap”, but always filtered), spring or well water. We need 20l. We heat the water a little to about 35-40 degrees C. It is easier to dissolve sugar in warm water. We add 5 kg to the water. sugar, at the rate of 1:4, stir until completely dissolved. We will get about 23 liters of wort.

Then we prepare the yeast for making. Yeast is better to use specialized ones. compared to conventional bakeries, they benefit in many ways:

The yeast smell is less and usually more pleasant, which ultimately affects the quality and taste of moonshine;
Less foaming
Because specialized yeast more resistant to alcohols, the mash will be stronger and, accordingly, the final yield of the product will be greater
Alcoholic yeast during fermentation form less harmful impurities.

Calculating the amount of yeast needed is quite simple: for 1 liter of wort, we need about 3.5 -4.5 grams of alcohol yeast. Accordingly, 23 liters. mash we need 80-100 gr. yeast. Pour 1 liter into a small bowl. warm, but not hot water (30-35 degrees C) and dissolve in it 50g. Sahara. Then we add our yeast. After a while, bubbles will begin to appear on the surface, which means the yeast has begun to work.

We wait about 10-15 minutes and pour the resulting substance into the must prepared by us. We tightly close the container and put a water seal. Pour some water into the water trap.

Fermentation will begin in 10-30 minutes. For the first two days, it is advisable to mix the mash, since a film is formed on top that interferes with the flow of oxygen.

Fermentation activity can be monitored by the operation of the water seal, the more often it works (gurgles), the more actively fermentation takes place.

The fermentation process can take from one to three weeks. You can also determine the end of fermentation by the activity of the water seal. There are two ways to find out if the mash is ready or not: by taste (the mash should not be sweet, otherwise not all sugars have been processed and it will be necessary to add yeast to resume fermentation) and with the help of a sugar meter (reading 0-2%).

When the mash is ready, you can take it out to the cold (but not frost) for clarification, if there is no such possibility, just let it stand for a couple of days so that the actively working yeast sinks to the bottom and does not get into the distillation cube and does not spoil the taste of moonshine.

Distillation

Pour the settled mash into a distillation cube. The easiest way to do this is with a hose so as not to touch the yeast sediment. We fill the tank of the moonshine by ¾, for example, 12l. fill the tank with 9 liters of mash. We install the distiller on the cube and put the moonshine still on the heating source, supply cooling water, and fill the refrigerator with cold water, and for now turn off the water for the sake of economy.

We wait until the thermometer shows 79-80 degrees, after that we start the water. The first drops, as a rule, go at a temperature of 80-83 degrees. The first moonshine that we receive should never be eaten. In the terminology of moonshiners, this is called the "head". "Head" - consists of low-boiling poisons, acetone and methanol. From 9 liters of mash we select approximately 130 ml. "heads" i.e. the first drops and mercilessly pour out.

Next, we select the product for which everything was started - “the heart of moonshine”, we continue the selection until it is in the “stream” (“stream” is what drips from the apparatus, but has not yet fallen into the container in which we collect moonshine) alcohol will not become 40% vol. You can measure the amount of alcohol in the "stream" using an alcohol meter and a small 25-100 ml flask.

After that, we stop the selection. In the remaining mash "bard" there is little alcohol left, but a lot of fusel oils. If you want to continue the selection of "tails" (moonshine with a strength in the "stream" of less than 40%), then change the container and continue until there is 15-20% alcohol in the "stream". Do not mix "tails" and "moonshine heart". In the future, the "tails" can be poured into a cube during subsequent distillations of the mash.

In a classic moonshine still (for example, in a Brendimaster moonshine still), as a rule, from 9 liters of mash we get 1.3-1.5 liters of 58-62% moonshine.

Important!!! When distilling, do not allow the mash to heat above 95-96 degrees C.

Important!!! Be extremely careful when working with gas. Strong moonshine is a highly flammable liquid. Do not allow moonshine to come into contact with an open source of combustion. This may cause a fire!

After the end of the distillation, turn off the heating element, in order to avoid burns, let the moonshine cool down and take out the spent bard.

cleaning

Cleaning can be done in several ways, but here we will describe the simplest and most common - cleaning with activated carbon. It is necessary to use activated carbon birch or coconut. We recommend - coconut, as its porosity is higher, and, accordingly, the absorbing (cleansing) properties are also higher.

For cleaning, pass moonshine through coal, and not throw it into it. Since coal, when interacting with alcohol for more than an hour, begins to release aldehydes.

To filter moonshine, you can use a specialized column or funnel made of glass or stainless steel. Do not use a plastic funnel and pitcher-type charcoal filters. strong alcohol interacts with plastic, even food.

Second race.

To improve the taste, the resulting moonshine can be distilled a second time. Having previously diluted it to 20-30% alcohol content. The distillation is carried out in exactly the same way as the first time, with the exception that now we can select half the “heads” than in the first time, i.e. if the first time we selected 130ml. then this time we will select 65ml.

gentrification

The moonshine we received is already of high quality and can be eaten. But if you wish, you can give the product a certain taste, color and aroma, insist on aging in oak barrels, etc. Taste preferences and imagination of the master are already working here. We will give only the classic recipe that we tried and, of course, we liked.

For 1l. moonshine 1 tablespoon of honey, 5 prunes (washed, but not cut) 4 gr. oak chips. Insist for 3-4 weeks and strain. All!!!

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Russian moonshine is more of a symbol than a drink. In terms of popularity among Russians, it competes only with vodka, but high-quality and properly prepared, it is able to surpass it in terms of taste. So how to brew moonshine at home, so that the flavor bouquet is excellent, and the safety is maximum?

Raw material

To infuse the mash, products are used that are capable of forming ethyl alcohol under the influence of yeast. It can be traditional sugar, fruits, berries. Starchy potatoes, grains: wheat, rye, rice. but they additionally need to be saccharified, since it alone is not enough for a full-fledged process.
Yeast suitable for baking or dry, ideal for the preparation of alcohol.

The main component is water, it is given special attention. It must be clean, drinkable, without sediment, not containing chlorine. If not bottled, but tap water is used, it is better when it stands for several days, then unwanted elements will settle to the bottom.
The use of boiled and distilled water is not recommended, since the first one lacks oxygen, and the second option does not contain the necessary elements, this will prevent normal fermentation. This also applies to hard water.

So that the end result does not disappoint at the very beginning, it is extremely undesirable to use spoiled products, saving in this matter is inappropriate.

The technology of moonshine brewing at home, the process is complex and responsible, does not tolerate a superficial attitude, most importantly, compliance with all requirements for temperature conditions and proportions exclusively at each stage of the preparatory work.

Preliminary preparation of raw materials;
cooking mash;
direct distillation;
cleaning.

Home brew

There are many ways, but the most familiar, and giving a successful result, is obtained on the basis of a sweet syrup. Do not expect special flavor notes in such moonshine - cognac will not work. But it is easy to make and will go well as a substitute for vodka. How to brew moonshine from sugar so that it turns out to be of good quality and not inferior to store-bought drinks in terms of taste?

First of all, you need to choose dishes, any one that has nutritional characteristics and is suitable in size is applicable. It needs to be thoroughly washed and wiped dry. The features of the original product directly depend on the purity of the container where fermentation will take place, only then foreign odors will not appear in it, and pathogenic bacteria will not have a chance.

To get 5 liters of excellent moonshine at the output, you need to prepare:

6 kg of granulated sugar;
18 liters of water;
600 g of yeast (dry 120 g is also allowed);
25 g citric acid.

When adding sugar, many simply stir it into the liquid, this is correct, but not always justified. To make moonshine with excellent taste properties, you need to prepare the right sugar syrup, this technique is also called inverting. During its manufacture, pathogenic microorganisms are destroyed, and the composition ferments more intensively and matures faster. These manipulations are not considered mandatory, but using this technique, you can be convinced of its advantages.

How does the conversion process work:

In a large saucepan, heat 3l. water up to 80 C°;
pour and stir 6 kg of sugar;
bring to a boil and cook for 10 minutes;
add citric acid and reduce gas;
the syrup will be ready in an hour, languishing over low heat.

Ready syrup is poured into the canister intended for fermentation, water is added there. It is important not to fill the container completely, you need to leave a place (1/4) for foaming.

It is preferable to dissolve pressed yeast in sweet wort and wait for the formation of a foamy cap. Dry analogues are bred according to the instructions on the package.
Baker's yeast begins to ferment strongly, so saturated foaming can be extinguished with ordinary cookie crumbs or a spoonful of sunflower oil. This will not affect the quality, but the foam will not overflow over the edges.

But only sugar is also not enough, yeast must be additionally fed with nitrogen and phosphorus. For this, fruits or their juice, berries are sometimes used; in apartment conditions, black bread crackers, boiled grain are better suited. But canned ingredients are not suitable, now they contain additives that can slow down the development of yeast bacteria.

The container should be closed with a lid, but complete tightness is not needed here, the vapors formed during fermentation should find a way out. For this, a water seal is used.

The optimum temperature for full fermentation is from 20 to 30 degrees. With a decrease in indicators, the activity of yeast enzymes will decrease. An increase above 40 threatens the death of bacteria. Optimally, when the mode is set to 25 on the first day, later, it rises slightly. Shake the contents of the can a couple of times a day.

How long the process will take depends on the initial components and the temperature in the room where they are located. Usually it is from 3 days to 14.

When the release of carbon dioxide stops, and the composition loses the taste of sweetness, the mash is ready. If the fermentation has stopped, but the sweet aftertaste remains, then the ingredients may have been incorrectly calculated, or unsuccessful yeast has been caught. In this case, you need to add more yeast and wait a little more.

Distillation

Moonshine on sugar is distinguished by a large return on alcohol.
The essence of the first distillation is to separate alcohol from other excess components. A liter of mash at the exit will give a quarter of the original amount, 250 g. The distillation cube should not be completely filled, the allowable rate is 75%. Otherwise, splashes and foam will enter the cooler during boiling.

How to brew moonshine in a moonshine still?
Brazhka is poured into the apparatus without sediment and put on fire so that it heats up to a boil, distillation is carried out over low heat.

The cooler contains cold water, it must be replenished regularly, its low temperature is a guarantee of exceptional results. When the liquid heats up, steam begins to be released, it goes through the tube to the coil, cools down in it and condensate accumulates in the dishes for the final result.
The amount of moonshine obtained for each kilogram of sand is 1 - 1.2 liters with a strength of 50% -40%.

"Tails" and "heads"

It is very important to know how to brew moonshine correctly, not only the success of the enterprise, but also the health of its consumers will depend on this. In addition to ethyl alcohol, its harmful methyl counterpart is also present in the liquid. Their boiling point is lower than water values, so they turn into steam earlier. The first portions of condensate are called "pervach", they are the strongest, but there are plenty of poisonous components in them, and it is categorically contraindicated to use them.

As a rule, 50 ml of “pervach” comes out for every kilogram of sugar, therefore, according to the recipe, it will turn out to be at least 300 ml.

The main volatile fractions have evaporated, now ethanol vapors are actively coming out. This is 70% of all that comes out and is raw alcohol.

When the bulk of the alcohol has boiled away, and the saturation of the moonshine has dropped below 40 degrees, and it stops burning, the so-called tails are formed. It is substances with a heavy molecular weight that begin to evaporate, their boiling point, as opposed to water, is much higher.

We chop the tails of moonshine from sugar - we throw it away. The tails may contain aromatic substances, but in our case, we will not get the notes of “henesy” from sugar. Here - the tails are fuselage and a terrible stench.

Redistillation

Usually the second distillation is practiced infrequently, but in order to improve the quality of alcohol and, to reduce the concentration of odor and harmful oils, it is preferable to carry it out.

In this case, the resulting moonshine is diluted with water (2: 1) and again distilled in compliance with the same rules: pervach, raw alcohol, fusel part. You can overtake a third time, but this is not so common. It is traditionally believed that the race ends while the moonshine is burning, its degree decreases, which means it's time.

Definition of fortress

It is very difficult to determine the percentage of alcohol in a liquid, that is, the degree of a drink, simply by trying it. Purified and refined moonshine can give a feeling of softness even with its significant strength. And the hydrometer will not show reliably, in the presence of various additives.

It is correct to carry out measurements at 20C °, since density changes at different temperatures. If too precise indicators are not required, then this table will help determine the concentration more reliably:

ConcentrationHow to cleanThe drink is ready, but you don't want to drink it because of the cloudy color and unpleasant fusel smell? It smells of impurities formed during the preparation of mash. Therefore, it is important to know not only how to brew moonshine, but also how to clean it. In order for it to turn out to be of high quality and not smell like fusel oils, which are real nerve poisons, it needs to be thoroughly cleaned, then it will be pleasant to drink it, and there will be much less harm There are many cleaning methods, activated carbon, soda, salt, chemical elements are used. For example, two effective methods are proposed that can purify a drink to an acceptable result. A teaspoon of potassium permanganate is added to a regular can (3 l) of finished alcohol. The container with a tightly closed lid must be shaken vigorously until a black precipitate appears. Then the container is placed in a dark place for 2 weeks. The ripened liquid with sediment is filtered by passing through a thick layer of gauze. Cow's milk copes well with methanol and fusel oils, its chemical composition, reacting with undesirable components, turns into a flocculent sediment. A glass of milk is thoroughly mixed in three liters, placed in a closed place without access to light, Filtered with gauze, as in the first case. The last step is diluting the moonshine to the desired strength. But it is not recommended to drink it immediately, let it brew for several days in a dark room and cool. Then the shades of taste will sparkle with bright colors, and you can taste the fruits of your labor in a warm company.

How to clean

The drink is ready, but you don’t feel like drinking it because of the cloudy color and unpleasant fusel smell? It smells of impurities formed during the preparation of mash. Therefore, it is important to know not only how to brew moonshine, but also how to clean it.

In order for it to turn out to be of high quality and not smell like fusel oils, which are real nerve poisons, it needs to be thoroughly cleaned, then it will be pleasant to drink it, and there will be much less harm.

There are many cleaning methods, activated carbon, soda, salt, chemical elements are used. For example, two effective methods are proposed that can purify a drink to an acceptable result.

A teaspoon of potassium permanganate is added to a regular can (3 l) of finished alcohol. The container with a tightly closed lid must be shaken vigorously until a black precipitate appears. Then the container is placed in a dark place for 2 weeks. The matured liquid with sediment is filtered by passing through a thick layer of gauze.

Cow's milk copes well with methanol and fusel oils, its chemical composition, reacting with undesirable components, turns into a flocculent precipitate. A glass of milk is thoroughly mixed in three liters, placed in a closed place without access to light, filtered with gauze, as in the first case.

The last stage is the dilution of moonshine to the desired strength. But it is not recommended to drink it immediately, let it brew for several days in a dark room and cool. Then the shades of taste will sparkle with bright colors, and you can taste the fruits of your labor in a warm company.

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How to brew moonshine at home and what is needed for this? Any self-respecting moonshiner can answer this question. It is necessary to learn how to properly prepare the mash, then, and after that, clean it using various methods.

It seems that making moonshine at home is not so difficult. In fact, this process is full of nuances, tricks and secrets. The theory, of course, will tell you how to make moonshine, but basic knowledge will come only after practical training.

Moonshine begins with the manufacture of mash. It must be done correctly, and the first thing to start with is to thoroughly rinse the dishes in which the mash will be. Many fans of making distillate at home neglect this rule. But in fact, such an attitude towards containers leads to the fact that alcohol has an extraneous aftertaste, the main taste changes.

Moonshine still in action

When the container is ready, you can start making mash. The classic recipe includes only 3 ingredients:

Water.
Sugar.
Yeast.

Water should be clean, free of foreign odors and tastes, but distilled water should not be used.

Sugar can be used in its original form or mixed with citric acid to make syrup. Invert sugar helps to cook more, which will have good characteristics.

Yeast is used in any form, yeast in a briquette and instant yeast are suitable. Some distillers use alcohol-resistant yeast - they help increase the strength of the mash, and, accordingly, the strength of the subsequent distillate.

It is possible to prepare mash from dense wort: berries, fruits and other components, but in this case it is worth making sure that during the distillation process it does not burn to the walls of the distillation cube.

Making alcohol at home requires attention, perseverance and a desire to follow all the rules.

After everything is ready, you need to proceed to the calculation of the components, in order not to miscalculate, you should immediately decide on the volume. The more brew, the more moonshine will be made, which is quite logical, but it will also take a lot of time to distill.

Component ratio:

6 kg of sugar will require 24 liters of water;
120 grams of dry yeast or 600 pressed;
and 25 grams of citric acid.

The preparation of moonshine begins with the calculation of the number of ingredients. For example, acid is needed only if it is planned to make syrup from sugar. If there is no desire to invert sugar, then it is worth pouring it into, pour it with water and carefully move everything. You will have to stir until the sugar is completely dissolved.

Water should be at room temperature. When the sugar dissolves, yeast is added to the mixture. If we are talking about pressed yeast, then they should be crushed with your hands and pre-prepared for immersion in mash. This rule also applies to dry yeast.

You can crush the briquette with your hands, but it is better to soak it in water. Dry yeast is poured with water and placed in a warm place. When the foaming process begins, the fungi are “launched” into the mash.

Brazhka should wander in a warm and dark place. The temperature regime should be observed, for this reason, mash containers are often equipped with thermometers.

The mash will ferment for at least 4-7 days. The following signs will help determine that it is ready for distillation:

The bitter taste of the liquid, which indicates that all the sugar was processed by the yeast into alcohol, hence the bitterness.
The hissing has stopped - this is a sign that carbon dioxide has ceased to be released, which means that fermentation has stopped.
For home brewing, it is important that the mash reaches readiness, for this reason it is often checked with a match. If the fire does not go out near the mash, it means that it is ready for processing.

It is desirable to assess the readiness of the wort for distillation on several grounds. An integrated approach will help determine whether it is worth starting the moonshine process or whether you need to wait a little longer.

Having put the mash to roam, it is worth insulating the container, putting a cover on it or simply leaning it against the stove or battery. This will help the yeast to develop normally, because if the temperature is not observed, the yeast fungi can hibernate or die without completely processing the sugar.

Braga lightening

After the mash is ready for processing, it must be clarified. This procedure is carried out using white clay. Those who know everything about moonshine know that they are also carried out with the help of cat litter - it is ground into flour and used for the following purpose:

Cleaning will help remove bad odors.
Remove bitter taste or unpleasant aftertaste.
Removes harmful impurities from alcohol.

Just 2-3 tablespoons of crushed cat litter are diluted in a glass of warm water. This amount will be enough to clean 24-25 liters of mash.

The secrets of home brewing are so diverse that they allow the use of various components in this matter. Cleaning the mash and clarifying it with white clay or other means is not a mandatory procedure, but if it is not carried out, the quality of the finished product will be much worse.

Distillation is started after the mash has gone through clarification, it will take at least 15–20 hours. The first 60 minutes, the liquid container is vigorously shaken to activate the white clay.

When clarification is completed, the precipitate will have to be drained. It is not recommended to pour clay into the sewer - this can lead to the formation of cement plugs.

When preparing moonshine that has gone through clarification with clay, it should be borne in mind that the distillation process will take much less time and the unpleasant smell will go away. But proper lighting is not everything.

We cook moonshine correctly

The technology of home brewing is as old as the world. Over the years of civilization, it has not changed significantly, but it has acquired several nuances that have significantly improved the quality of alcohol, made it soft and tasty.

It’s worth starting with the division of moonshine into fractions - this will help rid the drink of fuselage. It is necessary to remove the "heads" and cut off the "tails". "Heads" is the so-called pervach or pervak, it is not recommended to drink it. The fact is that Pervak is rich in sivukha. Despite the fact that this is the strongest moonshine, it is used only for technical purposes. But the “tails”, or “distillation”, can be poured into the mash - this will help increase the strength of the drink during distillation. "Heads" of the total volume of mash make up about 8-10%, and "tails" begin to be taken after the alcohol strength drops below 40 degrees.
The basics of home brewing include cleaning. It is carried out after the moonshine goes through the distillation procedure. Cleaning is carried out using coal, potassium permanganate crystals or using a filter jug that has a replaceable cartridge. Purification helps prepare alcohol for redistillation, you can filter the drink using breadcrumbs or milk. There is no particular difference in this, the main thing is that alcohol gets rid of harmful impurities and becomes cleaner.
Re-distillation is the most effective way to rid the distillate of unpleasant odors and change its taste. Recycling takes place in the same way as the first. In the process of pasture, it will be necessary to again divide the moonshine into fractions, that is, select the “heads” and “cut off” the tails. This will reduce the total volume of the distillate, but it will help increase its strength to 60-70 degrees.

Having spent only 2–3 hours processing moonshine, you can get a drink of good quality that can compete with vodka or other alcoholic products sold in stores at very high prices.

How to brew moonshine and re-distillation rules:

It is worth diluting the drink before processing, since moonshine that is too strong is explosive. In the process of pasture, it can provoke an explosion of the apparatus and cause not only damage to property, but also a fire.
Moonshine is diluted to a strength of 20 degrees by adding water to alcohol, and not vice versa. It is advisable to use clean water, but not the one that has gone through boiling or distillation.

If everything is done correctly, then at the output the product will be of high strength and good quality. However, everything here depends not only on the actions of the moonshiner, but also on the design of the device.

distiller requirements.

The production of a quality product is impossible without the availability of appropriate equipment. When purchasing a device in a store, you should pay attention to its design.

What should be in the moonshine and what additional modules are needed:

Sukhoparnik is a device in which fusel oils accumulate. If the unit is equipped with 2 dry steamers, then one of them is used as storage for flavorings. Simply put, spices, spices, etc. are placed in the container, which improves the taste of alcohol, giving it a peculiar aroma.
Bubbler - helps to protect the finished product from getting drops of mash into it. Brazhka is rich in sivukha and can spoil the quality of moonshine. If the boiling in the distillation cube is very intense, then a bubbler is necessary.
The cooling system is the so-called refrigerator. The system helps to turn alcohol vapor into ready-made moonshine.

Product characteristics depend on many factors. good quality is not so easy, but this task can hardly be called difficult.

Educational program on home-brewing technologies from a specialist in this matter.
A little bit about yourself. I have a little experience somewhere a little over 20 years of moonshine, I have already mastered a large bunch of moonshine technologies, I made sugar moonshine, all kinds of liqueurs, liqueurs, ratafia, whiskey, various brandies (including strict cognac technology), chacha, bourbon, UZO, gin, absinthe , polugar, various vodkas. I do it because of creativity, and not because of the high cost of drinks. In addition, I make grain beer (experience 4 years), mead, various wines.

The main equipment of a moonshiner is a distillation cube.
Actually, mash is poured here (or water in the case of a mash column of continuous action). Heating is external (gas, electricity) or internal (electric heaters, steam). Two cubes can be used if one contains thick mash, and the second one heats steam, which is fed into the second cube to heat the mash. The larger the distillation cube, the more mash can be distilled at a time. Less heating costs, less overflows and more. Everyone chooses a cube that suits him

Direct-flow moonshine still with a coil.

Its task is to collect all the steam, cool it with the help of a coil, and release it all into a receiving tank. It happens with a vertical coil, in this case the liquid flows evenly, cooling. And with a horizontal coil, where the liquid moves up and down due to the vapor pressure inside the cube. In this case, the output of the product may be accompanied by spitting.

Advantages of the device - cheap, fast.
Cons - a low-quality product, without separation of harmful fractions, there is no strengthening (I have not seen devices without strengthening, capable of delivering more than 80 degrees of alcohol).
Scope - maximum - obtaining raw alcohol

Such devices are sold at every step (good heat, magic), they are inexpensive, the manufacturer diligently talks about the quality of the product at the output. But, to put it mildly, the manufacturer is cunning. It is very difficult to get a quality product on such a device. After such a device, it is better to overtake the product again on a more advanced one (and, of course, it is desirable to drive at least two times).

Film column. More recently, it was discussed here in the form of BKM.

A more advanced device than a conventional coil. At the exit from the cube, the steam meets a cooling jacket (often called a reflux condenser), under the influence of which heavy fractions (water, higher alcohols) are condensed and sent back to the cube. The lungs go further and condense in the second cooling jacket. To obtain raw alcohol, the first cooling jacket is often turned off.

Pros: It is possible to separate moonshine into fractions, which means removing light (methanol, acetone, ethers) and heavy (higher alcohols, including isoamylol, furfural). It is possible to strengthen up to 94-95 degrees of alcohol.
Cons: depends on the stability of the coolant pressure, difficult to set up.

plate column

An interesting device that allows you to get very high-quality moonshine, but for its operation a cooling apparatus is required. The column is placed on a cube, a reflux condenser is placed on top (then it makes sense to separate into fractions), or a direct-flow cooler (in this case, only strengthening and purification due to air cooling can be achieved). The steam moves up through the plates, cools along the way, heavy fractions condense along the way, fall down and meet with the steam, cooling it. Cooling on plates, phlegm (condensed steam returning back to the cube) lets steam through and, as it were, boils. There is a bubbling effect (when steam bubbles through the phlegm that has accumulated on the plates). Due to this, only the lightest fractions are the first to come out, then all the heavier ones with increasing temperature in the cube. More alcohol comes out of the cube - the higher the boiling point in the cube. Allows (albeit roughly) to separate the output fractions, and therefore to understand what should be taken into the product and what should be used for technical purposes.

Pros: separation into fractions, strengthening up to 95 degrees of alcohol, retains the aroma of the raw material.
Cons: expensive, the driving time increases, it is not suitable for driving the mash (only for raw, although there are craftsmen).

An excellent solution for those who already understand the processes, but want to drink quality distillates, including NDRP (Nedoriktificat).

Cap column.

An analogue of the poppet, the processes are the same, but due to the turbulence, it allows to achieve a greater separation into fractions. When using copper, it allows you to get rid of sulfur formations in moonshine.

Pros: More separation, better moonshine.
Cons: Price. Transfer speed.

For those who have learned many methods of distillation and can distinguish in the moonshine a variety of apples used in mash.

Distillation column.

Apparatus for obtaining alcohol at least 96 degrees of alcohol. It consists of a pipe filled with a special nozzle, there is a reflux condenser on top. The packing plays the role of trays, but the area of contact between phlegm and steam is much higher here than in a tray (or cap) column. Due to this, the maximum separation of fractions is achieved. You can know exactly what is coming out from the temperature at the top of the column: alcohol, acetone, methanol, acetaldehyde...

Pros: maximum separation of fractions, maximum purity of the product at the outlet.
Cons: complexity of distillation, high cost of equipment, low distillation time.

For those who want to prepare vodkas, tinctures, liqueurs on pure (and at the same time not purchased) alcohol.

Dephlegmator.

Can be installed directly on a cube or on a column. If you put it on a cube, then due to reflux, the product will be slightly better than with a direct-flow apparatus, but this use is only suitable for obtaining raw alcohol. It consists of two pipes, in the external circuit there is a cooling liquid. Due to the angle of inclination, you can adjust the amount of phlegm returned to the cube.

Pros: Better quality straight line.
Cons: More expensive than straight line.

A reflux condenser is necessary during rectification to ensure a stable return of phlegm to the cube. In other cases, it all depends on the desires.

Dephlegmator with dimroth refrigerator.

Once again, I ask you not to kick, the first post, and even with your own bourbon and rye ale.

A special case of a dephlegmator. Due to the vertical design, it is slightly more efficient than a dephlegmator with a cooling jacket.

Sukhoparnik

A rather useless thing, but it allows you to avoid the release of mash into the product. Doesn't do anything else. Does not know how to get rid of fuselage (due to low cooling capacity). Doesn't know how to purify moonshine. does not know how to flavor moonshine with substances placed in it (herbs, pine nut shells, etc.).

Pros: Cheap and does the job.
Cons: Not a wizard.

Soxhlet extractor

The apparatus from chemical experiments, allows you to extract various substances from the raw materials placed in it. Simply put, after placing the raw materials in the extractor (juniper, anise, oranges, whatever) and starting the distillation, the extractor is poured with hot high-grade alcohol. And not once, but in a cycle, after which the extract is returned to the cube. Hot alcohol draws literally everything from the raw material: color, taste, aroma. The finished product is then either distilled or taken from the cube. Thus, you can get a large number of drinks, ranging from flavored vodkas to liqueurs.

Pros: Fast extraction compared to maceration.
Cons: Requires experience, high cost of equipment.

Brazhnaya column of continuous action.

In this device, water is heated from below in the cube, and the mash is fed from above the column. The column itself is an ordinary column in which the mash does not go into the cube, but is brought out. When descending on plates, due to the hot steam of water from the cube, all fractions are extracted from the mash, in which the boiling point is higher than the boiling point of water. That is, heavy fractions do not evaporate, but are brought out. The process is fast and continuous.

Pros: High speed, yeast does not boil, separation of heavy fractions.
Cons: high cost, the need for a stable supply of mash to the top of the column.

A continuous mash column is suitable for those who distill large quantities of mash at a time. And don't forget about quality.

Those who went through the moonshine school, became to some extent a fan of moonshine, buy alambic. I did not describe the types of alambiks, write about reinforcing columns for alambiks, lenses. This apparatus is completely made of copper, with a "swan neck". It is not for nothing that the famous cognac houses and distilleries use alambicas in their production. This apparatus is for those who fully understand the distillation process.

Pros: Quality is adjustable by the user. Not to get a product to drink quickly.
Cons: Expensive, difficult to use.

At the moment I have everything, I'm done. I did not consider Karelin's flutes and multi-stage distillation apparatuses. In the following parts I will try to consider raw materials, yeast, manufacturing technology. Unless, of course, it will be of interest to the general public. And I will try to prepare posts better without scrapping. Again, from registration to the first post, a maximum of an hour.