At what degree does alcohol boil? General information about the freezing and boiling points of alcohols. Alcoholism and its consequences

I do not say: you should not drink, this is not necessary; but I say: do not get drunk drunk drunk
Sylvester

After the mash has turned into mash, the stage of separation of alcohol from the rest of the substances that make up the mash begins. The separation of alcohol from mash is called the distillation of alcohol, it can be done in two ways; distillation process or rectification process.

distillation process

The process of distillation of alcohol by distillation is based on the fact that boiling point of alcohol different from the boiling point of water and fusel oils. Pure alcohol boils at 78.3°C, and water boils at 100°C at the same pressure. If there is a mixture of alcohol and water boiling in pure form at different temperatures, the boiling point of this mixture will be somewhere between the boiling points of water and alcohol. And the more alcohol in the mixture, the lower the boiling point of the mixture. When the mixture boils, alcohol will evaporate much faster than water. The more alcohol evaporates from the mixture, the less it remains in the water and the higher the boiling point of the mixture rises.

To obtain high-quality moonshine, heating should be carried out in stages. To avoid errors, pay attention to key points distillation process. (Fig. 1) The first critical point 1 corresponds to the boiling point of light impurities contained in Braga (t=65-68°C); the second critical point 2 corresponds to the boiling point of ethyl alcohol (t=78°C), and at temperatures above 85°C (point 3) begins an intensive release of heavy fractions - fusel oils. The mode of heating the mash to the critical point 1 is not limited by anything. Upon reaching a temperature of 65-68°C, an intensive release of light impurities begins. Therefore, moonshine, commonly called "pervach", obtained by heating the mash from 65 ° C to 78 ° C, is the most poisonous and unsuitable even for external use.

The beginning of the intensive evaporation process, which corresponds to point 1, is easily determined if there is a thermometer in the evaporator chamber. In its absence, the temperature corresponding to critical point 1 can be easily determined visually: a slight alcohol smell appears, moisture begins to condense on the walls of the refrigerator, and the first drops are released on the outlet neck of the refrigerator and the walls of the receiving flask. The moment of transition of the process from point 1 to point 2 is the most critical, since it requires a sharp decrease in the heating rate in a relatively small temperature range - otherwise, mash may be thrown out or, even worse. Critical point 2 corresponds to the beginning of the main process of moonshine distillation.

It should be borne in mind that during distillation, the concentration of alcohol in the mixture will constantly decrease. This will cause an involuntary increase in the boiling point of the mash, thereby worsening the distillation conditions. ideal condition to obtain high-quality moonshine is compliance temperature regime within 78-83°C during the main distillation time. Critical point 3 corresponds to the minimum content of ethyl alcohol in Braga. To extract the residues, it is required to increase the temperature of the mash, which in turn will cause an intensive release of heavy fractions - fusel oils, which significantly worsen the quality of moonshine. The temperature of the start of intense release of fusel oils corresponds to point 3 and is 85°C.

Distillation should be stopped when the temperature of the mash is above 85°C (critical point 3). If there is no thermometer built into the evaporator, then the need to stop distillation is determined using a piece of paper dipped in the currently received moonshine. If the wetted paper flashes blue fire, then the distillation can be continued. The cessation of sunbathing indicates that the concentration of ethyl alcohol is low, and fusel oils predominate. In this case, the distillation should be stopped or the product obtained further should be collected in a separate container for processing with the next batch of mash.

The distillation of the mash should also be stopped when bitterness disappears or is barely felt in the distillation. In the presence of an alcohol meter, the distillation is controlled by the strength of the distillate, when the strength of the distillate in the sample becomes less than 30 degrees, the distillation is completed. If you add salt to the finished mash, then the distillation is faster, and the distillation will be stronger.

The presence of fusel oils in moonshine or vodka can be determined as follows. An equal amount of sulfuric acid is added to the sample from the liquid being tested (an electrolyte can be used to car batteries). If the mixture turns black, then there are fusel oils in moonshine or vodka.

rectification process

rectification process requires more complex, and therefore more expensive equipment, which is called distillation column. As a result of complex physical processes occurring in the distillation column, it produces almost pure ethyl alcohol with a strength of at least 93 degrees, practically devoid of harmful impurities. Moreover, regardless of what raw materials were used to make the mash. In other words, when making mash from sugar, grapes or starch and then distilling it in a distillation column, it turns out chemical compound C2H5OH, i.e. pure alcohol.

This advantage of a distillation column in practice turns into its disadvantage, for the reason that when using it, it is impossible to obtain natural drinks, such as cognac, calvados, moonshine and a host of others, in the preparation of which the distillation method is used.

Instruments for measuring the parameters of wort and solutions.

The temperature is measured using liquid thermometers with a scale up to 150°C. To measure the relative weight of the wort, a hydrometer with limits of 1.000-1.080 is required, and for alcohol solutions, a set of hydrometers with limits of 0.820-0.880; 0.880-0.940; 0.940-1.000. The acidity of the wort and mash can be determined by taste. The taste of the must and mash should be slightly acidic, strong acidity is undesirable.

Apparatus for the distillation of mash.

For the distillation of alcohol, there are many designs of distillation apparatus, we will focus on only one of the most common designs, shown in the upper figure. A distillation cube with a coil, it consists of a tank closed with a lid, in which a thermometer is mounted and a pipeline connected to a coil placed in a container and cooled by running water. The tank is filled with mash for 2/3 of the volume and brought to a boil. When the tank is heated to 75°C, the heating rate is reduced and stable boiling is achieved. The performance of this design is 1.0 - 1.5 liters of moonshine per hour. The fortress of moonshine after a single distillation is 35-45 °.

The strength and quality of moonshine can be increased by installing a device called steamer or dephlegmator. It is a container with two inlet and outlet nozzles. The steam entering the dry steamer is cooled and the heavy fractions of the mash remain in it, while the lighter fractions containing alcohol pass further into the coil. The dryer is cooled by ambient air. A fan can be used for forced cooling.

Support optimum temperature distillation gives the output of crystal clear moonshine without smell and harmful impurities. This is one of the most important stages of home brewing, without knowing the basics of which you cannot count on a good result. Without observing the distillation technology, even the best home brew will turn out to be bad moonshine.

Theoretical aspects

Boiling point and volatility of impurities

The most common misconception among beginner moonshiners is that impurities evaporate in proportion to their boiling point. In fact, this is fundamentally not the case: the volatility of impurities, that is, their ability to leave a boiling liquid, is in no way related to the boiling points of these impurities.

Consider the classic example of methanol and isoamylol. Let the raw material of the following composition be poured into the cube (see table).

Bring the mixture to a boil (temperature in the cube is about 92 ° C) and select a small amount of distillate so that the composition of the boiling raw material remains practically unchanged. What will be the composition of the selected distillate? For water and ethyl alcohol, the change in concentrations can be easily found from the equilibrium curve or tables: the alcohol concentration will increase from 12 to 59%.

Equilibrium curve of water and ethyl alcohol

To determine the change in the concentration of impurities, we use the graph of rectification coefficients (strength as a percentage of the volume is on the upper horizontal axis).

With a raw material strength of 12%, the rectification coefficient (Kp) of methyl alcohol is 0.67, and Kp of isoamylol is 2.1. This means that the content of methanol in the selection will decrease, and isoamylol will double. The result is.

The second table proves the independence of the evaporation rate of impurities from their boiling point. Methanol with a boiling point of 65 ° C leaves the cube more slowly than isoamylol with a boiling point of 132 degrees.

This is because the concentration of these impurities is low. If the amount of methanol and isoamylol were comparable to alcohol and water, these substances would declare their right to evaporate in an amount corresponding to the difference in their boiling points, and would become full-fledged components of the solution.

The volatility of impurities at a concentration of less than 2% depends entirely on the strength with which their single molecules are retained by a water-alcohol solution (substances predominant in the composition). This can be compared to how dad and mom do not ask the child at what speed to run to the bus - they took hands and galloped.

Same with impurities. When in solution one small molecule of methanol is surrounded by a crowd of water molecules, they easily keep it next to them. Since the methanol molecule is smaller than ethanol, it is much easier for water to hold it. But isoamylol, on the contrary, is poorly soluble in water, having very weak bonds with it. When boiling, isoamylol flies out of water faster than methanol, although its boiling point is 2 times higher.

Evaporation or volatility studies various substances and their solutions devoted a lot of his works to Sorel. He compiled tables and graphs by which one can find out how much the content of substances in vapors changes in relation to the initial solution. However, for the purposes of distillation, it is inconvenient to use graphs and tables, so Barbet proposed a new calculation coefficient, called the rectification coefficient (Kp), to obtain which, for a given strength of the solution, it is necessary to divide the evaporation coefficient of the impurity by the evaporation coefficient of ethyl alcohol.

The rectification coefficient is also the purification coefficient, as it shows the actual change in the content of impurities in relation to ethyl alcohol:

Kp = 1 - impurities cannot be eliminated, they will be present in the distillate in the same amount;
Kr>1 - there will be more impurities in the selection than in the feedstock, these are head fractions;
Cr<1 – в полученном в результате перегонки дистилляте количество примесей будет меньше, чем в исходном сырье, произойдет очистка, это хвостовые фракции.

If impurities at high concentrations of alcohol have Kp<1, а при низких Кр>1 are intermediate impurities. These are the vast majority. There are also terminal impurities, in which, on the contrary, Kp>1 at a high alcohol concentration, and at a low concentration - Kp<1.

In fact, there are not so many absolutely head or tail impurities, more often distillers deal with intermediate ones. However, if we talk about the distillation of mash, then its fortress changes during the process from 12% and below. At such concentrations of alcohol, almost all impurities are head impurities, regardless of their boiling point: isoamylol - 132 °C, acetaldehyde - 20 °C, etc.

There are very few impurities that exhibit tailing properties during the distillation of mash: methanol with a boiling point of 65 degrees and furfural - 162 ° C. As you can see, here the boiling point does not affect anything.

Main theoretical conclusion. Impurities do not line up to leave the cube in accordance with their boiling points, but evaporate as part of the alcohol vapor in quantities that depend only on their initial concentration and rectification coefficient.

Heating power and solution boiling point

The heating power only affects the amount of steam generated and does not change the boiling point of the contents of the cube. In turn, the boiling point of the solution depends on the concentration of alcohol in the bottom bulk and atmospheric pressure (see table).

The lower the fortress, the higher the boiling point of the cubic bulk. The more power supplied, the more steam is generated.

Fractional distillation

If, when the mixture is boiled on its way to the refrigerator, its vapors do not condense on the lid and walls of the cube, or this value is negligible, then by selecting the shoulder strap successively in different cans, we get different strength and composition of the distillate in them.

This is a simple fractional distillation, which can only be controlled conditionally by changing the proportions of the selected fractions. The method does not provide for any cleaning or strengthening.

If the apparatus is ideally insulated, then regardless of the extraction rate and heating power, the output will be a distillate of the same composition and strength.

Partial condensation

If a noticeable part of the steam condenses on the way from the cube to the refrigerator, this is partial condensation.

The walls of the cube, the lid and the steam pipe continuously lose heat. These heat losses do not depend on the amount of heating or extraction, but only on the temperature difference between the bottoms (liquid and steam) and the surrounding air.

The consequence of this process, useful in distillation, is the partial condensation of steam, when its least volatile components enter the phlegm, which then flow back into the cube.

The same part of the steam that reaches the refrigerator contains more volatile components than it was in the original pairs. This allows you to create conditions for a more concentrated selection of "heads" and strengthen the selection.

The ratio of the weight of reflux to the weight of the selected alcohol is called the phlegm number. The higher the reflux number, the greater the strengthening and enrichment with volatile selection components.

It is also important to note that the phlegm flowing into the cube warms up, causing additional condensation of steam, but does not have time to boil.

Heat and mass transfer

If the phlegm flows into the cube for so long that the steam has time to warm it up to the boiling point, another process occurs - heat and mass transfer, in which molecules of non-volatile substances condense from the steam, and volatile substances evaporate from the phlegm. Evaporate and condense always an equal number of molecules. This process underlies the rectification technology.

How to drive moonshine on a conventional machine

Having become acquainted with some questions of theory, we can proceed to the question of controlling the distillation process.

Apparatus for classical distillation are built according to the cube-refrigerator scheme. Adding a dryer makes it easier to take off the "body" at high speeds, as it prevents splashing. The cube and steam pipes are not insulated, and as we will find out later, it is no coincidence. Distillers may be different (see photo).

Fundamentally, these devices differ only in the degree of partial condensation. With its small proportion, the apparatus is suitable only for the distillation of mash, with a large partial condensation it is suitable for the production of noble distillates.

Wash distillation

Braga needs to be driven quickly. The main task is to separate all evaporable components from non-evaporable ones. Power reduction at the beginning or at the end of heating is not required. At the first distillation of mash on alambika, it is advisable to cover its dome with a rag.

Ordinary sugar mash can be selected "dry" (minimum strength in the stream). In the case of fruit brews that are planned to be aged in barrels, it is advisable to drive up to an average strength of 25%. If you finish the process earlier, acids and heavy alcohols will be lost, which form new esters in the cask.

Second distillation

Bulk fortress. The optimal strength of the bottom liquid for the second stage is 25-30%. With such a concentration of alcohol, the fuselage is sufficiently well strengthened and excreted as part of the head fraction. An acceptably small proportion of alcohol will get into the “tails”, but when selecting the “body”, it will not be possible to keep the fusel in the cube or a reflux ratio of more than 3 will be required, which will seriously delay the distillation process, and not every apparatus can operate in this mode.

The lower initial strength of the bulk will allow the sivukha during the selection of "heads" to come out with a concentration higher than the vat more than twice, but the selection of the "body" will begin when the strength of the bulk is too low, as a result, almost half of the alcohol will fall into the "tails", which need to be started select at the strength of the liquid in the cube 5-10%.

If you increase the strength of the cubic bulk to 35-40% or more, then the strengthening of the fusel oil at low reflux numbers will not occur. In the "heads" there will be as much fusel as in the still, and with drip selection (increase in reflux numbers), the fusel will generally remain in the cube.

The selection of the "body" will take place with less loss of alcohol in the "tails", but all the remaining fusel in the cube will fall into the "body". Due to the fact that the volume of alcohol in the selection will decrease, the concentration of fusel oil will be even greater than in the bulk.

Head selection. Consider what happens when selecting "heads" on a classic moonshine still. For example, a vat bulk with a strength of 25-30% boiled, and the distiller reduced the heating power to 600 watts. In this case, the heat loss of the steam zone is 300 W (we will neglect the heat loss in the liquid zone for simplicity of calculations). As a result, exactly half of the steam formed in the cube will condense. The amount of selection will be equal to the amount of phlegm, which means that the phlegm number is equal to one. Increasing the heating power will lead to a decrease in the reflux ratio and, conversely, a further decrease in power will increase it.

When organizing drop-by-drop selection of “heads”, the system reaches the maximum phlegm number, which strengthens and enriches the selection with volatile impurities.

During distillation, the bulk has a low strength, and almost all impurities are head. Therefore, the selection of "heads" is extremely important, it is necessary to create conditions for its successful implementation:

always leave a sufficiently large steam zone in the cube, and not chase the bulk volume;
do not insulate the cube with a lid and the steam pipe of the distiller.

Getting a "body" The rate of removal of "body" in the second fractional distillation should be moderate so as not to minimize the reflux ratio.

Most household classic devices do not have sufficient capabilities for partial condensation, so there are only two ways to get an acceptable cleaning of the “body” on them: remove impurities with “heads” or cut them off with “tails”.

When to collect tails. It is widely believed that the moment to switch to the selection of "tails" comes when the fortress in the stream is 40%, has solid ground under it.

Intermediate impurities increase their rectification coefficient to values exceeding one, and become an easily volatile component of the vapor, which means that they no longer go into phlegm, but continue on their way to selection. Condensation is mainly water and typically tail impurities. Partial condensation ceases to purify alcohol vapor from the fuselage, but, on the contrary, enriches it.

At the time of tailings sampling, the bottom temperature is about 96 °C, which corresponds to a bottom strength of about 5%. "Tails" can be taken up to 98-99 degrees in a cube, it is not necessary to dry completely, too many impurities and water will appear.

Distillation on beer and distillation columns

Working with beer and distillation columns is fundamentally different from the classical distillation process, since it becomes possible to regulate the amount of phlegm returned to the column with the help of a reflux condenser within a very wide range. The process is based on heat and mass transfer. In order to increase the efficiency of the process, a packing is poured into the column, which significantly increases the area of interaction between steam and reflux.

The process of partial condensation, in which wild phlegm is formed, becomes an undesirable phenomenon that worsens the accuracy of controlling the reflux ratio and separation into fractions along the height of the column. Therefore, they try to minimize partial condensation by insulating the cube and column.

The behavior of impurities during rectification is subject to their rectification coefficients, but the technology has some peculiarities, the main of which is multiple evaporation and condensation of steam on the way from the cube to the refrigerator.

Each such reevaporation occurs in a certain section along the height of the column, called the theoretical plate. In the first 20-30 cm of the packed part of the column, due to repeated re-evaporation, the vapor is strengthened to a value above 90%. In this case, the impurities emitted from the cube as part of the steam, during the passage of each subsequent theoretical plate, will change their Kp in accordance with the strength of the phlegm or steam in which they are located.

Therefore, fusel oils, which have Kp greater than one at the column inlet, acquire Kp less than one as they move up the column, and they re-evaporate in smaller quantities, and at a certain stage they completely stop. The accumulation of fusel oils occurs in that part of the column where their Kp=1. Alcohol does not allow fusel oil above, for which, at this strength, it is a “tail”, and below, fusel oils exhibit head properties, and when overevaporated, they rise again higher. Approximately so behave all intermediate impurity.

1 - head; 2 - intermediate; 3 - tail; 4 - terminal.

Head impurities, as they move up the column, fall into more and more strengthened steam, as a result of their Kp increases. This allows the head impurities to get into the selection zone with acceleration.

Tail impurities are exactly the opposite, having got into the column, with each new theoretical plate they sharply decrease their Kp and quite quickly, together with phlegm, find themselves at the bottom of the column, where they accumulate.

Terminal impurities behave similarly: at a low strength, their K<1, но с ростом крепости Кр становится больше 1, поэтому они не застревают в колонне, а в зависимости от крепости идут вверх или вниз отбора.

The control of the column comes down to a simple rule: you cannot take a fraction at a rate exceeding the rate of its entry into the column. Methods for determining the moment when this speed begins to be exceeded are varied. The main thing is to understand as early as possible that the balance has been disturbed, and, by reducing the selection rate, to restore it.

In the simplest version, control is possible by two thermometers:

distillation, showing the moment of boiling of raw alcohol in the cube, transition to the selection of "tails" and the end of the process;
thermometer, located 20 cm from the bottom of the nozzle. In this zone, all transient processes are completed, the temperature is more or less stable and reflects the processes occurring in the column with the maximum lead in relation to the selection zone. An increase in temperature even by 0.1 degrees indicates that too much alcohol is being withdrawn - more than it enters the column, so you need to reduce the selection rate. If you do not reduce the selection, the separation into fractions in the column will worsen, and the impurities from the equilibrium position established for them will move up the column, closer to the selection.

During rectification, due to forced reflux and precise control of the reflux ratio, the most volatile fractions are obtained at the outlet, which can be taken sequentially. In addition, proper control of the column allows you to stop the movement of unnecessary impurities in it into the selection zone, accumulate them up to a certain time in the column, or even return them to the cube.

A distillation column is not so much an accurate, but rather a powerful tool for the total purification of alcohol from impurities. To obtain noble distillates, it is hardly applicable, since it requires special technologies and methods. The grouping of impurities by volatility and the high concentration of alcohol in the column create azeotropes from them indiscriminately into necessary and unnecessary, it will no longer be possible to separate them.

When obtaining noble distillates, the goal is not to completely purify alcohol from all impurities, but to reduce their concentration in a balanced way with the partial removal of some of the most unnecessary. Requires a device with partial condensation, working on which the distiller separates the distillate into parts, and then collects a masterpiece from this mosaic.

With all the external difference, the most important properties of impurities, their volatility and the associated rectification coefficients, underlie the control of distillation and rectification. By controlling the phlegm number in a very limited (during distillation) or, conversely, very wide (during rectification) ranges, you can get a very different product: from a distillate balanced in terms of impurities to pure alcohol. The main thing is to understand the principles of management and use the appropriate tool in each case.

The boiling point of alcohol in Braga is different, but do not think that maintaining the optimal mode does not matter. Compliance with the temperature regime is considered one of the important components of the process of obtaining high-quality moonshine.

In the process of mash maturation, temperature plays almost the main role, this rule also applies to distillation. When the mash ferments, it generates heat, while maintaining a particular temperature level will have a direct impact on the fermentation process itself and on the quality of raw materials.

Boiling point of alcohol in mash

In the process of distillation, degrees are also measured not for the sake of interest - they help to cut off “tails” and “heads” during fractional distillation.

The fermentation temperature of home brew for moonshine depends on several factors, the optimal indicator is 25-28 degrees. But do not forget that yeast in the process of life, that is, when sugar is absorbed and converted into alcohol, it emits heat.

Braga for moonshine is prepared based on several rules. But even high-quality brew will not turn into moonshine, which will have high performance, if the temperature regime is not observed.

So, tips for maintaining the temperature, or the rules for making quality wort:

The “correct” mash ferments at a temperature of 25-26 degrees. If the temperature rises to 30 degrees, then there is nothing to worry about.
Lowering the temperature to 17-18 degrees can cause the yeast to "fall asleep". The fermentation process will stop, but it can be resumed.
When the temperature rises, the microorganisms stop working, they simply die, and the fermentation process cannot be resumed. Braga will have to pour out and put a new one.

To monitor the degrees in the process of moonshine brewing, distillers equip the mash container with thermometers and monitor the regime. However, it is worth paying attention not only to the temperature in the room, but also to the season.

Moonshiners advise:

If it is cool outside, indoors too, then it is best to add a little more yeast to the mash - this will help speed up the fermentation process. But in return, the drink will have a characteristic aroma, which can be considered the hallmark of moonshine.
When the room temperature is stable, warm and there are no drafts, then you can slightly change the proportions, add a little less yeast. This will not significantly affect the fermentation process, but it will improve the quality of the product.
Moonshine can be influenced by using an aquarium heater, but you should not overheat the brew, as this will not lead to anything good. When the temperature rises to 40 degrees, microorganisms die, this process is irreversible. If the fungi have simply “fallen into hibernation”, then an increase in temperature will help revive them.

Temperature table

Temperature table that will help in the process of preparing mash.

Problems begin when the temperature in the tank rises above 30 degrees. For this reason, you should carefully monitor the regime and, if necessary, lower or increase the degrees. This will ultimately result in a high quality product that, when properly distilled, will turn into a pleasant, mild alcohol.

Distillation of mash: process and maintenance of the regime

The temperature of the distillation of the mash is of direct importance. The indicator is controlled using a conventional thermometer. The distiller is equipped with various devices, the temperature in the cube is monitored by taking readings from the distillation cube. Degrees help to carry out fractional distillation and complete the selection of one or another fraction in time.

The evaporation process is divided into several stages. Water evaporates at one temperature, alcohol at another, and fusel oils begin to boil at a third temperature.

To get a high-quality product, to separate alcohol from fusel spirits and get good moonshine, control over indicators will help.

The process of distillation of mash can be divided into several stages:

The first stage: we keep the indicator at the level of 63–68 degrees.
We increase the degree to 78.
85 degrees - we begin the selection of the "tail" part.

If the distiller and the mash, which is poured into the distillation cube, are heated to 65–67 degrees, then the evaporation of fusel oils and alcohol will begin. The first drops of the cherished fiery water will appear. But drinking it is not recommended. The people call such moonshine pervak and consider it high-quality and strong. In fact, this mixture can hardly be called moonshine.

Pervak contains a huge amount of impurities, from methyl alcohol to acetone. Such a drink quickly intoxicates, it causes severe poisoning, it strongly “hits” the kidneys and liver. Drinking pervak is not worth it, it is collected in a separate container and used only for technical needs.

Among distillers, pervak is called “heads”, they are cut off and not used, they cannot be consumed. Of the total volume as a percentage, the amount of pervak is about 8–10%.

When the indicator rises to 63 degrees, the heating goes to the maximum temperature, then the degree is reduced, at this time the temperature should be about 64–68 degrees. If the indicator is not reduced, then problems will arise: the mash will get into the refrigerator and other parts of the distiller, and the moonshine will eventually acquire a characteristic smell of fuselage and a cloudy color. Even if a distiller with a dry steamer is used, this will not help save alcohol from deterioration in taste and smell.

Re-distillation will help correct the situation: it will significantly improve the quality of moonshine, will affect its taste and aroma.

Then we proceed to a new stage - the collection of the main moonshine. It is advisable to replace the dryer. You can simply remove it and rinse in cold water, and then substitute a container to collect the main product. At the same time, the temperature is maintained at 78 degrees, it is at this moment that alcohol begins to actively evaporate. With condensate (collision of cold water and alcohol vapor), the process of distillate separation begins.

When the indicator reaches 78 degrees, the allocation of the so-called "body" will begin, which can be used for ingestion.

Gradually, the temperature will increase, in parallel with this, the product yield decreases. When the liquid is heated to 85 degrees, fusel oils begin to stand out. The ingress of fusel oil into the main product changes its quality: the color of moonshine becomes cloudy, it will have an unpleasant, pungent odor.

However, the distillation process does not end there. We proceed to the third stage, which is called the selection of "tails".

At a temperature of 85 degrees and above, a certain amount of alcohol is retained in the base. But it is so small that it is no longer possible to obtain a product in a pure or relatively pure form. For this reason, moonshiners proceed to the selection of the last part.

The fraction called "tails" has a low strength and a pungent odor. Such moonshine will be cloudy, which also indicates its dubious quality.

The distiller gives out "tails" until the fortress in the jet drops to 20 degrees. Then the collection of this fraction is stopped and the distillation is completed. On this, the process of moonshine can be considered complete.

There is also an alternative to distillation - this is freezing. The process is laborious, but quite interesting. The thing is that water freezes at one temperature, and alcohol at another. The effect of freezing is small, but for the sake of interest, you can try.

Distillation without a thermometer

Often, the right tool is simply not at hand. If for one reason or another it is not possible to measure the temperature, then you can use the experience of distillers and stop the selection of the main product when some signs appear.

When to stop selecting the "body":

High-quality moonshine burns well, the flame is even, different in color. When paper or a napkin soaked in alcohol burns poorly or goes out, you should stop collecting moonshine.
When the temperature reaches 83 degrees, the distillate output does not just decrease, but drops to zero, that is, it completely stops.
Many moonshiners know that as soon as the fortress in the jet falls below 40 degrees or is approximately in this range, the collection of the main fraction is stopped and the “tails” begin to be selected.
You can use another way - just smell the moonshine. Both "heads" and "tails" have a rather pungent smell, which cannot be said about the main part.

In some cases, the first distillation is carried out without separation into fractions, then the temperature of the mash does not play a special role during distillation. But when re-processing, you will have to follow the degrees, otherwise it will affect the quality of moonshine, its taste characteristics, etc.

When producing alcohol at home, it is worth monitoring all the nuances and controlling the process. If you miss something, then you can end up with a product that will be of low quality. However, almost any mistake can be corrected.

You can get good quality moonshine only with strict observance of the technology for preparing the drink. The distillation temperature of the mash plays an important role in the process. It has a direct impact on the transparency of moonshine and other indicators.

Obtaining excellent moonshine is impossible without observing the temperature rules and distillation standards. If you make mistakes, the quality of the drink will noticeably decrease, and the color will become cloudy.

Changing the temperature regime allows you to clean the mash from fusel oils.

With proper understanding and application of the alchemical process of distillation that takes place during distillation, the distiller will achieve the highest results and create his moonshine masterpiece.

An important indicator in the production of moonshine is the boiling point of ethyl alcohol. It directly depends on the atmospheric pressure. With its value equal to 755 mmHg, ethyl alcohol begins to boil at t 78.3°C. The temperature of the distillation of mash into moonshine depends on this indicator. The substances that make up the wort boil earlier or later than alcohol. This formed the basis for choosing the temperature regime during the distillation of mash. It has 3 operating ranges:

t – from 0 to 68°C;
t – from 78 to 85°С;
t - over 85 ° С.

Each mode allows you to free the drink from some unnecessary substances. Before you figure out what temperature is needed for distillation, you need to study the device of the moonshine still. The possibility of adjusting the parameters depends on its design.

boiling point of alcohol

The resting wort contains not only degrees and water, but also various compounds of essential oils and other impurities. The main task of the alchemist is to extract the maximum amount of ethanol by heating the mash.

Ethyl alcohol can be separated more thoroughly and quantitatively only by separating the moonshine into fractions. To do this, the master moonshiner will need to observe the control of heating at each stage.

The temperature difference is the key by which it is possible to extract ethanol from the wort, as well as rid the drink of fusel oils.

Despite the constant pressure of 755 mm Hg, ethyl alcohol begins to boil at 78.3 ° Celsius, and boiling water is possible only when it reaches 100 °. Since the liquid must also contain other elements, the boiling point ranges from 77 to 100 °.

It can be concluded that the stronger the mash turned out, the lower the degree of heating in the cube, and, accordingly, the higher the quality of the final product.

What does a thermometer give in a moonshine

Advantages of this device:

The ability to accurately determine the beginning of the distillation, therefore, save on water by turning on its supply only when necessary.
Determine the initial strength of the mash.
Determine the current strength of moonshine at the outlet of the refrigerator, therefore, there is no need to use hydrometers during distillation.
In time to switch from the selection of the body to the selection of tails.
Finish the selection of tailings and the entire distillation in time.
Calculate the remaining alcohol in the cube.

How to control the distillation process by temperature

As you know, ethyl alcohol boils at a temperature of 78.4 ° C (at an atmospheric pressure of 760 mm Hg). But mash or raw alcohol is a water-alcohol solution (impurities are neglected), and therefore the boiling point of this solution is different and depends on the content of ethanol in it. Moreover, a certain amount of alcohol in the wash corresponds to a certain amount of alcohol in the vapor entering the cooler.

Range from 0 to 68°C

The first stage of distillation of wine must leads to the evaporation of toxic compounds, which are called "heads". The process of their separation from the bulk of the mash was called "selection of heads."

The first doses of mash during distillation cannot be used even for technical needs.

The first on the moonshine still is set to t 63 ° C, which after a while rises to t 65–68 ° C. It causes evaporation

acetaldehyde;
formic ethyl and methyl esters;
methyl alcohol.

The product obtained at the first stage of production is usually called "pervak". It contains a large amount of harmful impurities from acetone to methyl.

Range 78-85°C

At this stage of the production of moonshine, the temperature in the cube is set after cleaning the steamer. The range of t 78-85°C is the optimum temperature for isolating ethyl alcohol from the total mass. The boiling point rises gradually.

The highest rate of evaporation of ethyl alcohol can be observed in the mash with a high concentration of the product.

The evaporation of ethanol continues up to t 85°C. It is necessary to strive to keep in this temperature range as long as possible.

The second stage of the production of moonshine was called the collection of the "main body". The boiling point is slowly raised to 77°C, after which the steamer is replaced. The product obtained at this stage is suitable for drinking.

To do this, use household carbon filters.

Range above 85°C

With an increase in t above 85 ° C, unprocessed mash remains in the moonshine, which contains a small amount of alcohol. It is in a dissolved state in a mixture of fusel compounds with a boiling point above 100°C. The remains of such mash are recommended to be mixed with other wine must. When overcoming the threshold t 85°C, the mash begins to actively release essential and fusel oils.

Up to how many degrees to produce heating during the distillation of mash with a sukhoparnik

To control the heating of the liquid in the apparatus, specialized thermometers are installed. In modern units, such meters even show the degree inside the distillation cube.

The process is important. So here are the instructions:

On low heat, we make sure that the t ° in the tank rises by approximately 1-1.5 degrees per minute. It is necessary to bring the wort to 89-92 °. This is the golden mean, right now the distillation of nectar will begin.
The potion will flow in a thin stream or quick droplets into the collection container. Approximate drip rate should be between 110 and 140 drops per minute. The proper speed can be adjusted by heating.
Pay attention to t ° moonshine at the exit. If it exceeds 27 °, then you need to increase cooling.
Slowly watch the process. The temperature in the distillation vessel should very slowly rise to 98.5°. This completes the process because there will be no ethanol left in the tank.

But what if the thermometer is missing? In this case, the good old fire will come to the rescue. Apply a few drops to a flat surface and light.

A bright flame with blue or completely invisible will tell about the high strength of the elixir.
If the fire is dominated by yellow tones and barely burns, then the degree is not higher than 37-40.

When the puddle of drops completely evaporates, a film with an iridescent overflow can be observed on the surface. These are the essential oils.

Distillation of moonshine without temperature control

Not every moonshine is equipped with a temperature control device. Experienced winemakers know how to do without them. To obtain a quality product, they make the first distillation of the product without crushing it into fractions. The final product is checked with an alcohol meter for strength. During the second distillation, measurements of sugar in Braga are made. They are made at the stage of preparation of the wort before the introduction of yeast.

The collection of alcohol distillate continues until the strength of the drink drops to 40 ° C. In the absence of an alcohol meter, the strength of the drink is checked by igniting moonshine. The liquid begins to burn from a fortress of 40 °.

Distillation without a thermometer

When to stop selecting the "body":

High-quality moonshine burns well, the flame is even, different in color. When paper or a napkin soaked in alcohol burns poorly or goes out, you should stop collecting moonshine.
When the temperature reaches 83 degrees, the distillate output does not just decrease, but drops to zero, that is, it completely stops.
Many moonshiners know that as soon as the fortress in the jet falls below 40 degrees or is approximately in this range, the collection of the main fraction is stopped and the “tails” begin to be selected.
You can use another way - just smell the moonshine. Both "heads" and "tails" have a rather pungent smell, which cannot be said about the main part.

Important Points

Some distillers claim that the "tails" can be overtaken by adding them to the new mash. The Potions masters disagree and make very reasonable arguments. The last part contains no less impurities and fusel oils than the first. Repeated distillation with a new mash will spoil the taste of the extracted elixir and add a cloudy hue.

Interesting! Moonshiners offer a very interesting alternative to the distillation of mash on sugar - obtaining alcohol by freezing the wort. In theory, in practice, alcohol freezes faster than water. The result, of course, will be less, but the experiment can be done.

Distillation of hard-boiled alcoholic nectars at home is not a complicated alchemical process. But after all, every amateur experimenter wants to get a masterpiece, not a surrogate. Potions masters have gained experience through centuries of trial and error. Using proven methods and observing temperature rules, you will be able to distill a real elixir. And ignoring recommendations and haste is the main enemy in this matter..

Mistakes can lead not only to a decrease in the quality of the drink, but to harm the health of the taster.
An excessive increase in temperature will harm the bouquet and color of moonshine, and maintaining the right degree will allow you to feel the triumph of victory.

Important! Cooking according to the correct recipe and good quality of raw materials - this is what the strength of the finished moonshine depends on.

Now, armed with the above instructions, you can competently carry out the entire process of moonshine brewing and please yourself and your friends with a bottle of a decent look and quality of the drink.

Watch a video that talks about the temperature of separation of the main fractions:

Conclusion

The temperature of the distillation of mash with a dry steamer is set using a special relay. The mash distillation process is based on the physical properties of the substances. It is carried out at atmospheric pressure of 760 mm Hg. This is a standard indicator for devices of various types.

The presence of a thermometer in the distillation cube for a simple moonshine is not mandatory, but it provides additional control over the process. As well as certain amenities.

People often ask how to properly set up a thermometer - whether it should be immersed in liquid or above it. In fact, the temperature of the boiling liquid and the vapor above it are the same, but it is still better to set the thermometer so that it is immersed in water.

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The process of distilling mash is not so complicated. It consists of successive stages, during which a number of technological requirements must be observed. The most important factor is maintaining a certain temperature regime at each production cycle for the manufacture of moonshine.

Knowing what the boiling point of the distilled mash should be, it will be possible to get high-quality moonshine. Braga is a solution of alcohol and water. This means that the boiling point of the liquid and its transformation into steam will be in the range of 78–100 °. A solution of mash, with a higher alcohol content, will boil and begin to turn into steam at the lowest temperature. This will make it easier to get a good distillate.

Temperature readings for each stage of distillation

There are 3 stages of mash distillation:

Removal of products of the first fraction

When the temperature of the mash rises to 65–68 °, the process of liquid boiling begins, which is accompanied by the evaporation of light fractions with an admixture of harmful substances. At this time, a specific smell of ethyl alcohol appears, and the first liquid begins to drip.

Among the people there is a name for such moonshine as "pervak". Another first faction is called the "head".
It is impossible to use such a product, it is too dangerous for health, since it contains a high alcohol content along with harmful substances. This part of the moonshine is collected in a separate container and later used for technical purposes or simply poured out.

An important point: as soon as the temperature of the mash rises to 63 °, you need to sharply reduce the boiling rate and continue heating the liquid to 68 ° gradually, over low heat.

This is done so that the mash does not get on the cooling coil. Otherwise, the quality of moonshine will deteriorate significantly, and a second distillation will be required..

Collection of the main product

After the distillation of the first fraction, the main stage of making moonshine begins. To do this, they substitute a new container in which the main product of the mash distillation, i.e. moonshine, will be collected.

At this stage, the boiling point of the liquid gradually rises until it reaches 78°. At this moment, the output of the main product begins - moonshine, suitable for consumption.

During the distillation of the mash, the temperature of the liquid increases, while the intensity of the moonshine output decreases. And at the moment when the temperature reaches 85 °, the collection of moonshine should be stopped, as active evaporation of fusel oils and other impurities harmful to health begins.

Thus, the optimal temperature regime for distilling the mash into moonshine is set within 78–84 °.

Selection of the third faction

The main distillation step ends at 85°, but there is still a small amount of alcohol in the mash. To extract it, you need to maintain the boiling point at a given level or increase it to 90 °. During this period, active evaporation of a liquid with a high content of fusel oils and impurities will begin. If desired, these substances can be removed by re-distillation or using another method of cleaning moonshine.

Important: just like the heads, the tails are collected in a separate bowl.

What instruments will be needed to control the moonshine brewing process?

The distillation of home brew to obtain high-quality moonshine requires the fulfillment of certain conditions, which means that constant monitoring of their observance is needed. Devices that can help with this are an alcoholometer and a thermometer. An alcohol meter determines not only the strength of the finished drink, but also fractions. With the help of it, the moment of the end of the collection of moonshine is revealed, the transition to the selection of tails.

The temperature of the liquid being distilled can be measured with a special thermometer. It is optimal if the thermometer is built into the distillation cube.