At what temperature is alcohol produced? The optimal temperature for each stage of the distillation of moonshine and home brew. Distillation on beer and distillation columns

The separation of moonshine into fractions is based on the difference in boiling points of the compounds included in the mash. At a pressure of 760 mm Hg. Art. the boiling point of ethyl alcohol is 78.3°C, of water is 100°C. The rest of the substances included in the mash boil before alcohol or later. Consider, in a detailed example, at what temperature to drive moonshine.

Range 0-68°C

At the beginning of the distillation, the distiller is brought to an operating power of 63°C. Then the heating is reduced so that the temperature of the mash smoothly reaches 65–68 ° C. With moderate heating, the wash will linger for a while at this level, and will not slip through it. At this stage, the following liquid compounds boil:

acetaldehyde - 20°C;
formic ethyl ether - 54°C;
formic methyl ester - 57 ° C;
methyl alcohol - 65 ° C.

These harmful and poisonous compounds are called "heads", and the process of their separation is called the selection of heads. It is not recommended to use them even for technical needs.

Range 78-85°C

After the selection of heads, it is recommended to replace or clean the steamer. We put a new container and start collecting the "body" of moonshine. This is the purpose of the entire distillation, in fact, ethyl alcohol. To drive it out, we gradually increase the temperature of the mash to 78 ° C, approaching the beginning of the boiling of ethyl. The higher the concentration of alcohol in the wash, the faster it will evaporate. The exit of the body continues up to 85°C. We try to keep the mash in this temperature range as long as possible.

Above 85°C

Heating the distillation cube to 85 degrees, you can increase the heating and quickly separate the "tails". There is still a small amount of alcohol left in the moonshine still. But it is dissolved in a mixture of acetic and formic acids, butyric ethyl ether, amyl alcohol and other fusel compounds with a boiling point above 100°C. They are often referred to simply as "sivuha". The only option for their further use is to add to the new mash for the next distillation.

Distillation without a thermometer

In conditions where the distiller is made by hand and is not equipped with a thermometer, you can do without temperature readings.

Goal selection

In this case, double distillation is required. The first stage is carried out without crushing into fractions. Upon completion, measure the volume of raw alcohol in liters and the strength in degrees. To calculate how much pure alcohol is in Braga, you need to multiply these data by each other. 12-15% of the amount of pure alcohol is occupied by the heads, which must be taken into a separate container during the second distillation.

The second process for calculating heads is based on the sugar content of the mash. Measurements are carried out at the stage of preparation of the wort before the addition of yeast. For each kilogram of sugar added, 100 ml of heads must be selected.

Collection of moonshine body

The next step after the release of the heads will be the collection of alcohol distillate. It continues until the raw strength drops to 40°C. Technology without the use of an alcohol meter suggests setting fire to moonshine. As long as the combustion reaction is accompanied by a blue flame, the main fraction continues. stop burning.

At what temperature to drive moonshine at home and from what is it better to distill it? The distilled material can be absolutely anything - jam, honey, fruits, grains and berries, even potatoes. The initial wort that you choose as the starting material for the distillation of moonshine will determine the taste. Also a good end product depends on the holding time and temperature regime. You can get completely different alcoholic drinks, which will differ not only in color and taste, but also in degrees. And if you need to sublimate an alcohol-containing liquid, then we must also talk about the quality of the final alcohol, and, as practice shows, it can be different. You can, of course, take fermented jam and throw a handful of yeast into it, but there are simply wonderful products that can give an amazing effect when distilled.

In the south of Russia, chacha is popular - a drink whose cultural roots come from Georgia. Nothing compares to what is made from the pomace of grapes that you crushed with your own hands. And if you manage to find mulberry somewhere and somehow manage to grind it - either with a mortar, or again by hand, then the effect will be unimaginable. Fantastic feijoa chacha comes out, it is very easy to drink, has a delicious ethereal range and extraordinary flavor characteristics. Will interesting experience if you add to the recipe:

quince;
pear.

Armenians, for example, are distilled from mulberries and figs, which certainly adds value to the final product. Thus, the distillation process is a creative thing, limited only by your imagination.

Distillation process and required temperature

In order to get crystal clear moonshine without harmful impurities and unpleasant odors, it is not enough to purchase a high-quality moonshine still. Things like the right order of operations and maintaining the optimum temperature are very important here. These are the most important stages of home brewing. You can experiment, but without observing the distillation technology, even the best initial wort (mash) will turn out to be bad moonshine.

So, consider the procedure that is necessary for the high-quality distillation of alcohol.

First of all, to start the extraction of moonshine, you need to prepare the mash. There are countless recipes for making mash. It all depends on the taste that you want to get at the end. And the recipe itself depends on what you decide from. The main thing to remember is that if you decide to use natural remedies that can ferment on their own - candied jam, honey, apples - then yeast is not needed. If you decide to go the traditional way with the use of sugar and yeast, then you must carefully observe the necessary proportions and recipes.

The choice of water is extremely important - it is not recommended to use liquid from the tap: neither the hydro-alkaline balance, nor its hardness, nor the presence of minerals and chemical substances which can adversely affect the fermentation process. In no case do not boil the water - you will remove all the oxygen from it, which is so necessary for fermentation.

Tip: buy any clean, preferably spring or artesian water, as well as water from wells.

Fortunately, there are now a huge number of suppliers and you can always choose a water option for any budget in the nearest store.

The easiest mash recipe

We will need:

1 kg of sugar;
5 liters of water (temperature not more than 40 ° C),
pressed yeast 100 g or dry - 20 g

You can increase the amount of the desired product, the main thing is to keep the proportions.

Cooking process

First you need to dissolve the sugar in the water: if you do not do this, then it will settle to the bottom, not dissolve and will not stimulate the fermentation process.

In another container, mix water, yeast and 2 tbsp. l. sugar, put in a warm place for 2 hours, stirring the sourdough from time to time.

When the yeast comes to life, you should mix all the ingredients in a container in which the entire fermentation process will take place.

It is advisable to take a glass jar, since glass is the most neutral material in terms of properties.

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After combining all the ingredients, put on a regular jar medical glove, after piercing the tips of her fingers with a needle.

What to do next?

You need to choose a suitable warm and dark place. The distillation temperature of moonshine should be in the range between 20-35 °C.

It is important to constantly monitor the fermentation process - when overheated, there is a possibility of loss of useful substances.

After 3-10 days, the mash will be ready for further distillation into moonshine. It is very simple to determine the readiness of the mash - by the glove: if it is still inflated, then the fermentation process is underway, if it is blown away, the mash is ready.

After receiving the finished mash, we proceed to its distillation.

The distillation process is based on the difference in the boiling points of alcohol, water and fusel oils. The boiling point of water is 100°C, but alcohol boils at 78.3°C. Accordingly, the boiling point of a mixture of alcohol and water will be the average of this range, it all depends on the ratio of the components. For distillation of moonshine High Quality the heating process should take place in stages, and it is important to follow this.

The first step is heating the mash to the boiling point of light impurities, namely 65-68 ° C. Temperature control must be done using a thermometer, but if this device is not available, you can determine it yourself: a slight smell of alcohol will appear, condensation can be detected on the walls of the refrigerator, and the first drops of moonshine will appear from the exit point. At this stage, the heating process is not limited by anything, since what we have received at this moment is the so-called pervach - the most poisonous and unsuitable product for consumption.

But do not rush to throw it away, as pervach is a great alternative to acetone, and it can be used, for example, as a kitchen degreaser.

The transition from the first stage to the second is the most important, since after the pervac is drained, an intensive release of light impurities begins. From this point on, it is necessary to heat the mixture as smoothly as possible until the second critical moment of 78 ° C, which corresponds to the boiling point of alcohol. Skillful balancing of the heating rate in a relatively small temperature range between 78-83 °C is required throughout the distillation time. Otherwise, either the ejection of the mash will occur, or the connecting tubes will become clogged with cake.

It is important to understand that as the temperature rises, the amount of alcohol will steadily decrease due to the low boiling point, respectively, there will be more water, and the whole mixture will begin to boil faster. Then we will come close to the third stage, which should be avoided altogether - at temperatures above 85 ° C, an intensive release of fusel oils begins - extremely undesirable substances in moonshine that worsen its quality in terms of taste and safety for the body.

You can find out that the moonshine is ready with the help of a piece of paper - you need to moisten it and set it on fire. If it burns with a blue flame, continue the distillation. If it stops flashing, then you can end the process.

If you did everything right - from choosing the initial raw materials to observing the temperature regime during distillation, then the moonshine is ready.

And what to do with ready-made moonshine is up to you. You can use it in its pure form - this drink is popularly called "little white". You can insist it in barrels, in which case you will have the opportunity to distill your own cognac, rum and even whiskey. And you can start the rectification process, in which you can get pure alcohol. True, this requires more complex and expensive equipment.

Distilling moonshine is an exciting and creative activity. But at the same time, it is important to take a responsible approach to its use. Remember that excessive addiction to alcohol leads to sad consequences.

Instructions on how to clean moonshine from harmful impurities as much as possible, that is, to make fractional distillation - to separate the "heads", "body" or "heart" and "tails".

The body is the same drinking fraction, the purer you take it, the higher the quality of the final product

Heads - the lightest non-potable fraction (boiling point of acetone from 50 degrees Celsius), you can not drink it (consists mainly of acetones, methanols, ethyl acetates)

Tails - in the common people "sivukha", also not a tasty and smelly fraction, we try to prevent it from getting into our final product. In some cases, moonshiners specifically allow tails to enter the body, this is done to increase aromatic properties. But in order to do this, you need to understand all the processes in more depth.

How to select these fractions in practice?

Phlegm is a product of selection at a distillation unit or distiller. In moonshine - alcohol-containing liquid.

1. We put the device on the stove (it is best to use (if the device is suitable) or gas), turn on the heating at maximum power. from the outlet of the refrigerator we send it to the receiving container.

2. When the temperature on the tank reaches 75 degrees Celsius, turn on the flow of cooling water. We check that water flows through the cooling jackets of refrigerators and is freely discharged into the sewer.

IMPORTANT: The supply of coolant to any refrigerator must be carried out according to the scheme from the bottom up to avoid the effect of airing!

3. We follow the thermometer for an increase in temperature in the cube. Braga boils at a temperature of about 85 C, water-alcohol solutions - at 78-90 C, depending on their alcohol content. When the temperature approaches the boiling point, the heat must be reduced to collect the head fractions.

Distillate - here: a water-alcohol mixture, a distillation product of mash or other alcohol-containing liquid in a distillation (moonshine) apparatus. Can be distillate 1st, 2nd, etc. distillation.

4. After reflux begins to drip into the receiving container (preferably with a narrow neck to reduce the evaporation of high-alcohol reflux), you need to adjust the input heating power and the flow of cooling water through the refrigerator. It is necessary to achieve that the head fraction comes out at a low speed, approximately 1 drop per second.

5. We select the head fraction in an amount corresponding to approximately 10% of absolute alcohol from its total amount in a cube.

Absolute alcohol = 100% alcohol in reflux. (Important! It is not necessary to select the head fraction during the first distillation!)

EXAMPLE: 15 liters of mash with an alcohol content of 10% are poured into a cube, i.e. the total amount of absolute alcohol is 1.5 liters. Calculation 1500 ml / 100 X 10 = 150 ml. Although absolute alcohol in living conditions cannot be achieved, the calculation of the selection of the head fraction is made from it. Therefore, it is important to use high-precision measuring equipment, we advise.

6. We change the receiving container and begin the selection of the middle fraction of the distillate (“body”). The power of the heater can be increased, and the flow of water through the refrigerator can be selected based on the power of the refrigerator itself, the phlegm should come out cold. The refrigerator itself should not choke, i.e. the liquid in it should not boil.

We carry out periodic measurement of the strength of the distillate using a hydrometer.

13. Next, we select the “body” according to paragraph 6. For devices with an intermediate cleaning system “dry steamer”, we keep the temperature on the thermometer at the upper point of steam evaporation during sampling in the range close to 90-96 C and monitor the strength of the selection. Below 50% selection should be stopped. Toward the end of body sampling, slowly reduce the heating power, the temperature may return to normal, in which case the sampling can still be continued. But the rate of selection will also decrease.

14. We complete the work with the selection of the body according to paragraph 8. If you have an apparatus with a dry steamer, then it is not advisable to take the body of the second distillation below 50% alcohol content in phlegm. If you have an apparatus with pre-cooling, a strengthening column, then the alcohol content of phlegm in this case will be higher than on an apparatus with a dry steamer, here you need to navigate by the lower thermometer thermometer, 96-97 degrees - this is a signal to stop. If the apparatus with pre-cooling or a strengthening column does not have a lower thermometer, then we look at the upper thermometer, it should not be more than 90-95 degrees!

Total: We received three fractions - "heads", "body", "tails".

16. DRINK READY!

OBSERVE THE TECHNOLOGY AND YOU WILL UNDERSTAND WHAT THE REAL QUALITY IS!

One of the most important main stages of home brewing is the stage of distillation of mash. At this stage, it is important to follow all the rules in order to get pure moonshine without harmful impurities and unpleasant odors. The most important condition is to maintain the desired, optimal temperature.

Braga is a mixture of alcohol and water. Distillation occurs due to the temperature difference between water, alcohol and fusel oils. The boiling point of water is 100°C and that of alcohol is about 78°C. Hence the conclusion that the boiling point of the mash is between 78 and 100 °C. The higher the concentration of alcohol in the mixture, the lower the boiling point and the more likely it is to get a high-quality distillate.

During the selection of the main fraction, it is necessary to maintain a temperature of 78-83 °C.

You need a thermometer to control the temperature. It is best to use a liquid thermometer built into the evaporator.

To get high-quality good moonshine, heating must be done in stages. There are also key distillation points to pay attention to.

1. Selection of volatile fractions. Evaporation of harmful volatile fractions, such as methyl alcohol, acetaldehyde, formic ethyl ether, occurs when the mash is heated to 65-68 ° C. At this stage, there is an alcohol smell and drops of condensed liquid. The moonshine obtained as a result of this stage is popularly called "pervach". This liquid is poisonous and unfit for consumption. This first fraction is collected in a separate container and subsequently used for technical needs. Braga is heated at maximum heat until the temperature reaches 63 ° C. After that, the fire is reduced. This moment is very important and should never be missed. Otherwise, the mash may get into various parts of the moonshine still. The quality, taste and color of the drink will noticeably deteriorate in this case.

2. Basic distillation process. At this stage, it is necessary to change the steamer (if any), substitute a container where moonshine will be collected, and gradually bring the liquid to 78 ° C - the temperature at which distillation begins. After some time, the release of the main product will begin. We must not forget that the concentration of alcohol in the liquid will decrease, which will lead to an increase in the boiling point and deterioration of the distillation conditions. At this stage, the ideal temperature is 78-83 °C. When the liquid reaches a temperature of 85 ° C, the fusel oils begin to evaporate, which makes the moonshine cloudy and degrades its quality. In the absence of a thermometer, the main process is stopped in the following cases: - a piece of paper that is dipped in moonshine does not burn with a blue flame; -output drops to 0; - the strength of the drink is below 40 degrees

3. Selection of the last fraction. At temperatures above 85 ° C, the distillate is already collected in a separate container. This faction, like the first, is called "heads". Sometimes it is added to the main product to increase its strength. Here, too, fusel oils stand out.

There is another method of obtaining moonshine - freezing. It is based on the difference between the freezing temperatures of water and alcohol. This method is laborious and inefficient compared to traditional distillation.

In home distilling, all stages of making homemade alcohol are extremely important. But it is the distillation of moonshine that requires the maximum attention of the manufacturer, practically, uninterrupted observation. At home, getting a quality product is not easy, and for this it is worth arming yourself with theoretical knowledge and at least simple control devices - a thermometer with a scale of up to 100 ° C and an alcohol meter. It's also a good idea to have a hydrometer in your arsenal - a sugar meter.

Preparatory stage before distillation

Before you send the mash to the distillation apparatus, you need to determine whether it has really completely fermented. To do this, a hydrometer is immersed in it: the sugar readings should not be higher than 1.002, optimally - 0.99. If sugar is more than 1%, you need to send the mass for fermentation, pouring yeast into it. Otherwise, the output will not be maximum. If everything is in order, we clarify the product (we are waiting for the sediment to settle), drain and filter.

Now it's time to pour the mash into the distillation cube. We fill no more than 2/3 of the available volume so that there is no excess pressure and ejection of the wash mass into the tube through which alcohol vapors will be discharged.

It is advisable to equip the moonshine still to be used with a contact thermometer. In this case, the distillation of moonshine will be fully controlled. In addition, it is necessary to provide for the possibility of regulating the temperature of the refrigerator. Then the first stage will give the maximum yield and the least amount of harmful impurities.

A bit of theory

It's time to learn how to properly distill mash. During the heating of the mash, the evaporation of various substances that it contains, including alcohol, occurs. All of them have different boiling t and, accordingly, they are not “connected” to the evaporation process at the same time. It is on this principle that distillation is based, and that is why the distillation temperature of moonshine must be controlled.

Water evaporates at t +100°C, alcohol at normal pressure at t +78.4°C. Many harmful substances that are present in mash have a boiling point slightly above + 100 ° C. So, by overheating the cube, we can “enrich” moonshine with fusel oil and other impurities, and if water begins to evaporate, then the strength of the product at the output will drop sharply. Because P distillation of moonshine should be carried out under certain temperature conditions: from + 78.4 ° С to + 98.5 ° С.

We control the temperature

Let's figure out how to overtake moonshine so that the yield is maximum and the amount of impurities is minimal. So, let's break the process into temperature phases:

Now you can significantly reduce the heat, so that the temperature rises by 1 degree per minute. We bring the beer masses to t + 90 ° - + 93 ° C - it is at this moment that the distillation of moonshine should begin. That is, alcohol will begin to evaporate in the cube, the gaseous substance will pass through the tube to the refrigerator, where it condenses and begins to drip into the tank.

Our moonshine will drip into the tank at a certain speed. It is necessary to adjust the heating temperature so that the output is approximately 120-150 drops per 1 minute.

We carefully control our first stage, monitor the temperature of the mash and moonshine at the exit. If the latter has an outlet temperature of more than +30°C, it is necessary to increase the cooling of the refrigerator.

Now we align all the indicators (t boiling of the mash, t moonshine at the exit) so that the droplet fall rate is maximum. We make sure that t in the cube gradually (very slowly) rises to +98.5 ° С.

If all the requirements for how to properly distill moonshine have been met, then at the moment when the temperature in the cube reaches + 98.7 ° C, the process can be stopped - no more than 1% alcohol remains in the mash. The approximate residue in the distillation boiler should be about 2/3 of the original.

This is not a complete instruction for the first distillation, you still need to figure out which fractions can and cannot be used.

moonshine fractions

At different heating temperatures, a different “bouquet” of substances evaporates from the mash. The very first, even before the alcohol begins to pass into a gaseous state, vapors of compounds such as acetaldehyde, formic ethyl and acetic methyl ethers, a number of aldehydes and even deadly methyl alcohol will enter the outlet tube.

Similar processes will occur at the end of the distillation of moonshine: substances with high boiling points will warm up and begin to flow into the tank along with alcohol. To reduce the concentration of poisons, it is customary to divide production into three phases:

Faction "body". As soon as you "cut off the heads", it is advisable to change the tube, the refrigerator, and at a minimum - the tank and the steamer. During this phase of distillation, the strength of the resulting alcohol must be constantly monitored. As soon as it falls a little below 40 °, you can change the tank - we have already received everything of value.

Important: control portions of moonshine must be taken separately from the common tank. Otherwise, not the exact temperature of a small batch will be obtained, but the average for the entire distillation

Now the "tails" are selected. Here the fortress will be less, and the content of fusel oil and other impurities will be higher. The distillation of moonshine should be stopped as soon as the temperature reaches +98.7 ° C.

Fractions "body" and "tails" are subject to purification and re-distillation. They are not mixed as the "body" is a minimally contaminated product.

That's not all!

Now that you know how to do the first distillation correctly, you can get an exceptionally pure drink at home, and not in the laboratory. True, the product that you currently have will have to go through several more stages of processing, and ideally also re-distillation.

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News of counterfeit alcohol poisoning makes us think about the need to take over the production of these drinks in our own hands. If you know how to make moonshine correctly at home, you can forever forget about store-bought vodka of uncertain origin. Fortunately, modern legislation quite allows you to engage in distillation for your own needs.

At what temperature to drive moonshine?

The boiling point of ethanol is widely known - about 78.5 degrees. However, the raw materials used in home distillation also contain a large amount of impurities and ordinary water.

Therefore, the thermal conditions in the still are dependent on the ethanol content:

Temperature

The principle of using this table is simple. Let's say the approximate strength of the mash is 10.2%. Then, upon reaching 93 ° C, it is necessary to reduce the intensity of heating, otherwise the liquid will begin to splash into the distiller.

Failure to comply with the conditions leads not only to a deterioration in the quality of the product, but sometimes to an explosion.

The above table is only valid if the atmospheric pressure is correct. With significant deviations from 760 mm Hg. need to make adjustments: down at elevated pressure, and vice versa.

Choosing a thermometer

You can’t do without a high-quality device for measuring temperature in moonshine. It allows:

Calculate with a high degree of accuracy the start time of distillation. Knowing the time of water supply, you can significantly reduce its consumption;
Determine the strength of the mash at the very beginning of the process;
Find out the strength of moonshine at the outlet of the distiller. Then there is no need to measure the density of the liquid using hydrometer;
Observe the chronological accuracy of the distillation process: start the selection of "tails" and the product itself in time;
Determine the alcohol content of the residue.

For home conditions, the following types of thermometers are used:

Electronic. They are distinguished by high accuracy, a wide range of measurements and a fairly affordable price (about 500 rubles);
Bimetallic. Outwardly, it is a circular dial with an arrow, sealed in a metal case. Twice as expensive as electronic analogues, but much more reliable;
Alcoholic. The main advantage is the low price (150-200 rubles).

At what temperature is moonshine driven with a steamer?

To remove heavy fractions released during the distillation process, a sump or is used. As a rule, such a container is made by hand from an ordinary glass bottle of large volume (3-5 liters).

Expensive distillation apparatuses have metal sedimentation tanks on board, which are distinguished by a long service life and reliability (glass tends to crack under high thermal loads).

The device greatly facilitates the life of moonshiners, but requires special handling:

Bringing the mash to a boil is excluded: otherwise, part of it will be erupted into a steamer;
It is necessary to monitor the tightness of connecting the pipes to the sump. If they are not fitted tightly, there will be a pungent smell of fusel oils in the room, and the quality of the final product will noticeably drop;
After removing the first volatile fractions dryer to be removed. He fulfilled his role and now it is necessary to substitute a container under the tube to collect the finished alcohol.

The presence or absence of a sukhoparnik does not affect the temperature conditions for the production of alcohol. As with conventional distillation, they are 78-85 °C.

In this video, technologist Artur Donchenko will show how you can make high quality moonshine without special devices using only a water heater, plastic bucket and plastic wrap:

Home brew

Prepare alcohol must at home will not be difficult:

You will need a large amount of sugar (more than 5 kilograms). Each kilogram will yield approximately a liter of moonshine;
Store-bought sugar crystals contain microorganisms that are undesirable in the production of alcohol. To remove them, it is necessary to boil sugar together with citric acid in three liters of water for an hour;
In a large container (more than 20 liters), you need to mix sugar-lemon syrup with ordinary cold water. The vessel must be filled no more than 75% (to prevent the formation of foam);
It is not allowed to use boiled water, since it does not contain O 2, without which the liquid will not ferment;
Add half a kilo of pressed yeast. They can be thrown into a can in raw form, but for a greater effect, it is necessary to soften them in sugar water for 7 minutes;
Fermentation usually lasts a week (at room temperature);
After the process is completed, it is necessary to remove the sediment and heat the finished mash to 50 ° C - this will kill the remains of the mushrooms.

How to drive moonshine from mash?

Main stages of distillation of alcoholic wort look like this:

First, the substance is heated over high heat until the thermometer shows a value of 62 ° C. Then the gas is slightly reduced and the liquid is gradually brought to a level of 66-67 ° C;
Upon reaching this temperature barrier, the separation of volatile substances occurs. At this stage, the raw material is deprived of a number of toxic components: wood alcohol, methylformaldehyde, ethyl formate, acetic acid methyl ester, etc. The successful completion of this process makes it clear the specific smell of alcohol and the appearance of the first drops of moonshine;
After the release of toxic fractions (called “heads” among moonshiners), the distillation conditions are adjusted to 78 ° C. Now the main part of moonshine is being developed. Its intensity will begin to fall upon reaching 84 ° C;
If the process is continued, the output will be an opaque liquid that gives off an unpleasant odor. Therefore, the remains of the mash are left until the next time: "tails" help to increase the strength of alcohol .

Post-Processing

The liquid obtained directly after distillation will not satisfy the needs of even the undemanding alcoholic public of the deep Russian hinterland. But it takes very little to significantly improve the taste drink:

The most common way is to add a small amount of filtered ( not boiled!) water;
Sugar moonshine is highly valued by alcoholics throughout Mother Russia, but has a large amount of harmful impurities in the output. Get rid of them will help homemade filtermade on the basis of activated carbon;
To adjust the taste, add sugar, glucose, fructose, honey (only fresh, in liquid form) or glycerin. When using the latter, care must be taken: it is easy to overdo it and make moonshine cloying;
Sometimes it is required not to sweeten - but, on the contrary, to oxidize the liquid. For this purpose, ascorbic or citric acid is used in the proportion of 1 gram per liter;
After adding all the ingredients, the bottle is put to "reach" in the refrigerator for three days.

Each moonshiner has his own idea of how to drive moonshine correctly at home. But the general set of principles remains unchanged: quality ingredients and inventory, adherence to the thermal regime and mandatory post-processing. You will not be ashamed to pamper yourself and your friends with the resulting product.

To make moonshine of excellent quality, you need to prepare a good home brew and a hardware device for distillation.

If it is not so difficult to prepare mash and get the apparatus, then it can be difficult to carry out distillation.

Distillation is the heating of a liquid to a vapor state, after which it is cooled and transferred to its original liquid state. In this way, separation or separation of the components of the mash into separate components is carried out.

As a result of the work done, moonshine of the desired quality is obtained, which, after repeated distillation, can be consumed without harm to health.

It should be noted that temperature distillation is divided into several stages:

Separation from harmful substances: acetic aldehyde, formic ethyl ether, methanol. These products of distillation are considered extremely dangerous for the human body.
The initial formation of raw moonshine. It is also called a working fluid, as it requires repeated distillation to obtain a better drink.
Residual run. A certain amount of alcohol dissolves in a mixture of butyric ethyl ester, formic and acetic acid. With the help of this content, you can infuse a fresh portion of mash.

Reference! In the past, distillers followed the rules of distillation in stages by controlling the volume of distilled liquid.

But with this method, a number of mistakes can be made, which leads to the mixing of a quality drink with fusel oils and other harmful substances. To prevent this from happening, it is better to stick to the new temperature method.

The video tells about the stages of distillation of mash:

First distillation

When the mash is completely ready, it is poured into a moonshine cube. Your goal is to clean alcohol from unnecessary impurities. Everything is cooked on low heat.

Moonshiners divide the result of the distillation process into separate fractions, which are referred to as “head”, “body” and “tail”.

Important! The first 50 ml of liquid for each kilogram of granulated sugar used should be separated and poured into a separate dish. They are subject to disposal or use for technical needs. Ingestion of this part of the drink is prohibited, as it is dangerous to human life.

Then it's time to move on to selection. "bodies", that is, raw alcohol. It will be needed to obtain high-quality moonshine from sugar. At this time, you need to monitor the distiller - as soon as the indicator on it drops to 40 degrees, the selection stops.

The strength of the resulting drink is determined by an alcohol meter, or folk ways. For example, you can bring a spoon with liquid to the fire. If it is lit, then the selection continues.

Attention! At the end of the first distillation, the “tails” are drained separately, which contain a lot of fusel oils. But if the “head” is considered the dangerous content of moonshine, then the “tails” no longer pose a threat to health.

Many moonshiners who are constantly engaged in distillation pour this part into the next mash to give it even more strength.

Watch the video, which tells how to properly carry out the first distillation of mash:

Cleaning at home

Purification is necessary before proceeding to the second distillation. It is needed in order to rid the future alcoholic drink of bad impurities. For this, substances such as Activated carbon, potassium permanganate and other known methods.

It is worth dwelling on the carbon filter in more detail, it is prepared as follows:

A standard plastic eggplant is taken, a part with a neck is cut off from it.
Cotton wool is laid on the bottom in 1 layer.
Activated charcoal is poured on top of it, if desired, another cotton layer can be laid on top.

How to make high-quality cleaning of moonshine is described in the video:

Driving for the second time

To finally get rid of harmful impurities, you need a second distillation. In general, it completely repeats the first process of distillation. But there are differences, this is the preparation of alcohol. It is diluted with distilled water to 20-30 °.

This step is necessary for safety reasons, since a large concentration of vapors during the distillation process and strong heating of the liquid can lead to an explosion of the apparatus or its ignition.

Therefore, it is very important to regulate the temperature regime, only in this case you will get a high-quality moonshine drink.

Temperature at the very beginning

In order for alcohol, water or fusel oils to boil, you need a certain temperature regime:

Water should be heated to 100 degrees so that it boils.
For fusel oils, this figure will be lower - 85.5 degrees.
The boiling of alcohol occurs when it is heated to 78.5 degrees.

Important! To prepare high-quality moonshine, you need to know about the regulation of temperature indicators during distillation mash in moonshine with dry steamer. The average temperature range will be 78-93 degrees.

What temperature should be in the cube:

At the very beginning of distillation, the moonshine should be heated to 69 degrees.
At this time, impurities harmful to human health will begin to evaporate. This can be determined by the smell and the release of the first drops of moonshine.
Until the thermometer shows 70 degrees, moonshine is brewed over high heat, after reaching this mark, the fire is reduced to a minimum.

At what temperature the heads and tails are separated is described in the video:

Temperature regime during re-distillation

Sometimes moonshiners resort to the method of fast cooking, with which the fire is brought to a maximum and the cooking process itself takes place at an accelerated pace. So yeast and other impurities do not have time to evaporate. In this case, temperature separation is not required.

If the method of quick cooking of mash is chosen, then it is carried out as follows:

The cube is set on fire, and water is led to the serpentine.
The fire must burn at full power. You should wait for the mash to boil.
The cooking speed will also be high.
The fortress is measured at a temperature of 20 degrees.

There is another way to brew moonshine - fractional first run. First, the moonshine device is heated to a temperature of 65 degrees. After the appearance of moonshine drops, the fire is reduced.

The first moonshine is brewed until the fortress in the stream shows 30 degrees. After changing the dishes, the fire is added to the maximum mark. After that, the tails are collected.

How to correctly calculate the proportions at home?

In order for the moonshine to turn out to be of high quality and drink softly, you should correctly calculate the proportions of the added products.

So, for 1 kg of sugar, you need to take the following amount of ingredients:

4 liters of purified water, it can be taken from a well or bottled.
If you take alcoholic pressed yeast, then they will need 100 g, the amount of free-flowing granular yeast is 20 g.

Attention! Many experienced moonshiners recommend using invert syrup, which is prepared with the addition of citric acid. This improves the fermentation of mushrooms and ultimately gives a larger volume of the finished drink.

In this case, the proportions will change slightly. For 1 kg of sugar, 4.5 liters of water and 4 g of citric acid are taken.

Table for calculations

Table defining the control of the distillation process using a thermometer:

Temperature liquids cubed (°C)	Amount of alcohol cubed (°C)	Alcohol content in selection (°С)
88	21,9	68,9
89	19,1	66,7
90	16,5	64,1
91	14,3	61,3
92	12,2	57,9
93	10,2	53,6
94	8,5	49,0
95	6,9	43,6
96	5,3	36,8
97	3,9	29,5
98	2,5	20,7
99	1,2	10,8
100	0,0	0,0

At what speed to drive?

The clarified mash is poured into a previously cleaned and well-washed moonshine still.

Beforehand, it is worth inspecting all joints, since as a result of heating, many poorly closed holes can open. You can pre-lubricate the joints with a mixture of flour and water so that they do not let air through during the cooking process.

Attention! If the cube does not have a thermometer, it must be purchased separately. You can do without it, but for beginners, the quality of the resulting drink will not be very good.

When the water boils in the apparatus, and this is determined by the appearance of droplets in the hose, you can turn off the fire. Removed at the same time upper layer a liquid hazardous to health (30-50 ml) containing harmful impurities. She is also called "pervach" or "head". It can be poured out or used for household purposes, for example, for kindling coals in a stove.

Alcoholometer regulates the received strength of the drink. Having reached 65 degrees, the indicator will begin to decline.

The distillation time can be within 2.5 hours. You should not speed it up, otherwise harmful impurities will remain in the moonshine and the drink will no longer be of the same quality.

Attention! If a beginner does not know how to determine the cooking speed, it is worth looking at the container where the drops are collected. They must separate quickly. It is this speed that is considered optimal.

When pouring out the liquid, it can be concluded that the mash has boiled. This should not be allowed, otherwise the finished drink will become cloudy.

When to stop distillation of mash?

You can determine this time by the following signs:

You should taste the drink. If there is an extraneous taste and smell, then it is still worth distilling.
A little liquid is taken from the dripping distiller and a napkin is moistened with it. If it starts to burn when ignited, then alcohol is still present and work should continue.
You can also determine readiness by what temperature should be in the cube. If there is a thermometer in the distillation cube, a temperature of 96 degrees is set on it. When it drops to 40 degrees, the transfer process can be stopped.

How to find out the strength of a drink by weighing?

If there are accurate electronic scales, then the drink can be weighed and thereby find out its strength:

You should place the container on the cup and turn on the device. Record the result.
Now a liter of moonshine is poured into it.
Weigh again. At the same time, 40 degrees alcohol weighs 953 g. Regarding moonshine, it is worth starting from this figure, if it is less, then the degree of the drink is above 40, if the weight is heavier, then, accordingly, the degrees of moonshine are lower.

Attention! If the bank has a high degree, then such moonshine weighs very little.

How to measure the strength of moonshine by weighing is shown in the video:

Visual definition of a fortress

Many believe that if the moonshine is clean and transparent, like a tear, then its strength is normal, with a cloudy drink, the strength is low.

But this is not a completely true statement, and there are reasons for that:

The quality of the drink is influenced by the materials of the distiller. If it is of low quality, then the moonshine will turn out to be cloudy.
If the dishes and parts of the apparatus from the previous stage were not well washed, this will then affect the transparency of the drink.
The same can be said about the receiving container, which, perhaps, was also poorly washed.
If the moonshine manufacturer did not select the head and tail, then fusel impurities will be present in the resulting moonshine.

Thus, there are many reasons for the cloudiness of the drink, and this condition cannot be an indicator of poor strength.

You can eliminate the turbidity of moonshine in the following ways:

The distillation cube should not be overfilled, it is collected up to 2/3 of the total volume.
Keep under control the heating of the device. If the jet is cloudy, then the fire under the cube decreases.
Install dryer. This useful thing is able to separate harmful, high-boiling mixtures from the drinking part of alcohol before distillation. When distilling the mash into moonshine with a steamer, the cloudy contents remain in this device.
Before each distillation procedure, the apparatus and its parts are thoroughly washed in running water. It is also important to thoroughly wash the dishes and after the work done. It should be remembered that the cleaner all the tools used are, the better the drink will turn out.

Dilution and settling

This is the final stage in the preparation of moonshine. It is only necessary to dilute it with water to the required strength.

Now the liquid is bottled, but it is still impossible to drink it, as it must stand for 3-4 days in a dark and cool room. During this time, the drink will acquire its softness and have time to infuse for a more balanced state. Only after that you can evaluate the taste of the resulting moonshine.

If a person is incompetent in matters of home brewing and his knowledge is supported only by theory, then perhaps for the first time high-quality moonshine, with the right strength and without the smell of fusel oils, he will not succeed.

Everything comes with experience, in the future, a beginner moonshiner will already know exactly what temperature is necessary for the correct run, to what degree to bring the drink and other important nuances of work.

The high price of alcohol today does not guarantee that you will buy a quality product and not get poisoned. Counterfeiting is a mass phenomenon and so far the fight against it has not been successful. This is the main reason for the popularity of home brewing.

After all, a hand-made product from ingredients selected by you personally often surpasses store-bought vodka both in taste and quality.

Consider how the mash is distilled into moonshine step by step according to modern requirements. We hope the tips will be useful not only for beginners.

How to prepare mash for distillation?

Before preparing for the transfer, you need to make sure that the mash is ripe. There are reliable methods for this:

The scientific approach involves measuring the density with a sugar meter-hydrometer. It is believed that it should show no more than 1.002%. But sometimes fermentation stops earlier. Then it is recommended to add a little water and yeast and put the container in heat. After a couple of days, measure the density again and if it is suitable, the mash is ready.
The surest of folk methods is to taste it. Mature mash is bitter, alcohol is clearly felt in it and there is not the slightest sweetness.

After checking the readiness and pouring the mash without pre-training into the still and putting it on fire, you run the risk of getting a low-quality distillate with a burnt “aroma”. Even repeated distillation will not help get rid of it. And this happened because even in sugar mash there is invariably a sediment from dead yeast.

Partly it accumulates at the bottom, partly remains in the form of suspensions (from which the mash is cloudy). Therefore, one of the main rules of the moonshiner is to clarify the mash and remove it from the sediment. Even if a tiny part of the raw alcohol is lost, your moonshine will have a much better organoleptic quality than if distilled without clarification.

For clarification, there are several methods:

If the mash, after the fermentation has stopped, is taken out for a couple of days in the cold (but not in the cold), self-clarification will occur. The remaining yeast from the low temperature will die and settle to the bottom, the liquid will become transparent.
Add bentonite (cat litter without additives) to the mash at the rate of a full tablespoon with a slide of ground powder per 10 liters of mash. After settling for 12-20 hours, remove from the sediment.
Pour a liter of milk into 10 liters of liquid into the finished mash. After settling, white flakes form. They need to be weeded out.
Pour into a waste container a tablespoon of salt and baking soda. After the appearance of a precipitate, carefully filter.

After applying any of the methods of clarification, the mash is removed from the sediment using a thin tube. The container is placed on an elevation, the tube is lowered into the container, not bringing a centimeter and a half to the liquid level. Braga is drawn in by mouth and when it goes through the tube, the other end is lowered into a container placed on the floor.

Advice. If you feel sorry for pouring out the remaining liquid with sediment, strain it through several layers of gauze, and then filter through cotton wool or cotton pads.

Temperature conditions

The temperature in the cube when the first drops of distillate appear is from 63°C. But this is not yet the substance that can be ingested. This is what the common people call heads. They consist of methylene, ethers, acetone, aldehydes and all impurities whose boiling point is lower than that of drinking alcohol.

The boiling of ethyl alcohol, and hence the transformation of the released vapors into real moonshine, begins when the temperature rises to 78 ° C.

And up to 85 ° C, this is basically raw alcohol, and then fusel oils begin to boil and distill. Moonshine is driven, as a rule, until the temperature rises above 92 ° C. Further - it is almost water and it is not worth wasting time and gas with electricity on it.

First run

Most often, the first distillation is carried out directly, without separation into fractions, until the strength in the stream reaches 35-30 °. But this is not quite the right approach.

Focusing on the boiling point of the various ingredients included in the raw alcohol, already during the first distillation, half of the head fractions should be removed.

Knowing the amount of sugar added to the mash, it is easy to determine the number of goals. This is 60-100 ml from each kilogram of sugar. For the first stage, half should be removed, that is, 30-50 ml. Say, with 3 kg of sugar, this is 90-150 ml.

Advice. The minimum or maximum number of heads is determined by the smell of the mash itself. The more flavor and fuselage, the more heads should be removed.

Tails at the first stage leave or withdraw in a separate bowl. With this approach, the finished distillate will be somewhat less, but its quality will be many times higher.

The liquid obtained after the first distillation is called raw alcohol, and requires additional distillation, since it still contains a large amount of fusel oils and other impurities harmful to health.

Processing and filtering

Before re-distillation, it is necessary to remove as much fusel as possible from raw alcohol so that the distillation gives out as clean a distillate as possible, which can then be further refined to improve organoleptic indicators (taste, purity, degree of softness).

To do this, it must be processed with subsequent filtration, or passing through a household carbon filter, which is practiced by many distillers. Used for this purpose:

activated birch or coconut charcoal (you can make it yourself). Enough 1 tablespoon of crushed coal per 1 liter of raw alcohol;
potassium permanganate at the rate of 1 g per liter;
salt and soda - a tablespoon per liter. First add soda, then salt.

Attention. The soda-salt method can be supplemented with potassium permanganate treatment: first add potassium permanganate, and after half an hour - soda, then salt.

After applying one or more substances, raw alcohol should be allowed to settle until a precipitate forms, which takes from 2-3 hours to 1-2 days.

For filtering use:

Cotton discs. It is best to twist them into a not too tight tube and insert them into the neck of a large watering can, or a plastic bottle with a cut off bottom.
Cotton gauze pads. In several layers of cotton wool or bandage, wrap a flat piece of cotton wool and pass raw alcohol through this homemade filter.
Special filters made of paper or cardboard.

Second distillation

Important. Be sure to dilute the primary distillate with water before distillation so that the total strength does not exceed 35 °.

The lower the alcohol content, the easier it is to separate moonshine vapors into fractions. And don't forget about the easy flammability of alcohol!

Step by step the second stage looks like this:

Pour diluted raw alcohol into a thoroughly washed cube. Connect all parts of the apparatus and set to heat up.
A dry steamer is a good helper for high-quality distillation. It is important that it has a faucet at the bottom to drain the stillage or be made in the form of a jar with a screw cap.
Watch the temperature carefully. When it reaches 62°C, lower the heat and wait for the first drops to appear. It started to separate heads. It is important that they drip and not flow in a stream, so keep the fire to a minimum. If you have already selected half of the estimated number of heads during the first haul, then when the end of the selection is approaching, conduct a “head test”. Substitute the back of your hand and catch a few drops of distillate from the straw on it. Rub them on your skin and smell them. An unpleasant odor with hints of acetone and fusel oil indicates that the selection still needs to be continued. An alcoholic smell or with notes of the original product (grains, fruits, etc.) indicates that it is time to remove the dishes into which the first fraction was taken and substitute a new one for the selection of the body.
Attention. Before driving the body (heart) of moonshine, remove the stillage from the steamer by substituting a receiving container under the faucet. Or replace the jar in the steamer with a clean one. This way you will not allow the accumulated fuselage to be picked up by the vapors and go into the final product.
Turn up the temperature, let the moonshine trickle. Select the heart until the strength in the jet reaches 40°. This usually occurs when the temperature in the cube is above 85°C.
Advice. To control the strength in the jet, it is desirable to have a parrot. But since the temperature of the distillation is rarely close to 20 ° C, use an electronic alcohol meter that automatically measures the temperature and corrects the readings on its own.
Do not take away the body if the fortress has fallen below 40°. At this stage, the secretion of fuselage is activated. This faction is the tails, they need to be collected separately. As a rule, degrees up to 25-30, or until the temperature in the cube reaches 92-94°C. Further collection of low-grade "water" is impractical.

cleaning

In front of you is an almost ready-to-drink product. You just need to bring it to perfection, possible at home.

It is believed that at home it is impossible to bring the purity of the product to perfection and completely get rid of fusel oils. But this is not necessary. The unique organoleptic of moonshine is determined by their presence. For example, in whiskey, the allowable amount of fusel oils is 3000 times higher than in vodka, in cognac - up to 1000 times higher. But more people suffer from vodka alcoholism than whiskey or cognac.

Even the ancients knew that the purer the poison, the faster it acts. And our body perceives any alcoholic drink as a poison.

But still, and at the last stage, resort to cleaning. This will help get rid of the most harmful substances. Homemade moonshine is “polished” with such substances:

Milk, but the proportions are not the same as for mash. For 3 liters of moonshine, take 100 ml of pasteurized milk of low fat content.
Attention. Moonshine can become cloudy from fatty milk, which is only necessary in one case - if you are striving for such an effect.
Egg white: 2 egg whites per liter of distillate.
Potassium permanganate, as described above. But remember: this method is not considered safe, since manganese forms its own chemical compounds with alcohol, which may be more dangerous than fuselage.
Freezing (on the street in frost not higher than -25 ° C or in the freezer).

Note: the more types of cleaning at different stages applied, the cleaner the moonshine. The methods complement one another: where potassium permanganate has not “finished”, it will “clean up” coal, etc.

After the applied cleaning, the moonshine must be filtered.

Dilution with water

After two hauls and cleanings, you have a high-quality, but too strong moonshine. It needs to be bred. Pure filtered water is suitable.

Carefully. Never listen to harmful advice, do not pour water into moonshine. You can only pour moonshine into water, but not vice versa. If water is poured into strong alcohol, the liquid may become cloudy from the reaction taking place. In this case, no filtering will help, you will have to do the third stage!

To achieve the right proportions and achieve exactly the strength that you need, use the moonshiner calculator online or download it to your PC or smartphone.

How are heads and tails used?

As for the heads, they have only one way - into the toilet. As a last resort, you can use them for technical purposes. Do not use this fraction for infusion of medicinal raw materials, even for rubbing. Harmful substances enter the body not only through the stomach, but also through the skin.

Tails don't need to be so cruel. Add them to the first stage of the next mash. Thanks to the tail fractions, the strength of which is 20-30 °, you will get more strong and high-quality moonshine, as if you were driving it only from mash.

Drive the moonshine correctly, clean both the mash and each stage. Having spent a little more of your own efforts, you yourself will drink a home-made product in quality higher than store-bought counterparts. It is so pleasant to treat guests and make tinctures, liqueurs, liqueurs from it. There is no such alcoholic product that a real distiller could not repeat in his own kitchen! If you agree with this statement, please like.

In the manufacture of moonshine, the temperature of the mash during distillation is of paramount importance. Without exaggeration, the quality of moonshine and the integrity of the moonshine still depend on how correctly the temperature regime is observed. Bringing the mash to a boil too quickly can even explode the alembic. You can achieve the desired result through trial and error. But it is more reasonable to use the information already collected and ready-made advice.

Composition of raw materials

Braga is a water-alcohol solution, which, in addition to alcohol and water, contains impurities of essential oils, aldehydes and other compounds. The point of distillation is to extract as much ethyl alcohol as possible from this solution. The most complete separation of ethyl alcohol from the mash allows distillation with separation into fractions. There are several fractional distillation methods. Correct temperature control is optimal and proven.

Distillation temperature

Range 0-68°C

acetaldehyde - 20°C;
formic ethyl ether - 54°C;
formic methyl ester - 57 ° C;
methyl alcohol - 65 ° C.

These harmful and poisonous compounds are called "heads", and the process of their separation is called the selection of heads. It is not recommended to use them even for technical needs.

Range 78-85°C

After selecting the heads, it is recommended to replace or clean the steamer. We put a new container and start collecting the "body" of moonshine. This is the purpose of the entire distillation, in fact, ethyl alcohol. To drive it out, we gradually increase the temperature of the mash to 78 ° C, approaching the beginning of the boiling of ethyl. The higher the concentration of alcohol in the wash, the faster it will evaporate. The exit of the body continues up to 85°C. We try to keep the mash in this temperature range as long as possible.

Above 85°C

Distillation without a thermometer

In conditions where the distiller is made by hand and is not equipped with a thermometer, you can do without temperature readings.

Goal selection

Collection of moonshine body

alcoplace.ru

Under normal atmospheric pressure, the boiling point of alcohol is 78.3 °C (for ethanol). It should be taken into account that this temperature always remains unchanged, even if the heat supply is continuous. This feature of the process is explained by the fact that the transformation of a liquid substance into vapor also occurs when a certain temperature value, fixed for a given substance, is reached - the heat of evaporation.

With an increase in molecular weight, the boiling point of alcohol rises, while the proportion has reverse view for alcohols that are close in a row, starting from ethyl. Numerically, its value is much higher than that of ethers or hydrocarbons, which have the same molecular weight. Accordingly, this pattern also applies to derivatives of these substances. This property is explained by the presence of molecular association in alcohols due to the presence of hydroxyl groups in the composition.

In many ways, the boiling point of alcohol is determined by its chemical structure. There is such a universal pattern here: the more the composition of alcohol differs from the classical structure, the lower its boiling point.

When comparing the boiling points of various alcohols with the boiling points of their ether derivatives, a unique pattern is revealed - alcohols have almost anomalous, very high temperatures.

More natural is the dependence of the boiling point on the value of the molecular weight of a particular alcohol. For example, the boiling point of ethyl alcohol is 78.15 °C with a molecular weight of 46.069 amu. e. m. At the same time, similar indicators for methyl are 64.7 ° C and 32.04 a.u., respectively. e. m. The same pattern is characteristic of all alcohols.

The hydrolysis of alcohol, as a rule, is carried out when it reaches the boiling point, this is a rather long process, lasting about ten hours.

Such a parameter as the combustion temperature of alcohol largely determines the breadth of the use of these compounds in industry and everyday life. However, one should take into account such an aspect as the type of combustion. Combustion reactions are classified into four groups. The first type includes all combustion processes that occur due to the incoming oxygen contained in the surrounding air. It includes the combustion reactions of oil, as well as alcohol. This process is expressed by the following formula: C2H5OH + 3O2 + 11.3 N2 = 2CO2 + 3H2O + 11.3N2.

When examining this formula, it should be borne in mind that it does not fully reflect all chemical transformations that occur with substances participating in the combustion reaction. The formula is compiled on the basis that the air consists only of oxygen and nitrogen, the presence of inert gases in it is assumed to be zero.

The parameter we are considering - the boiling point of alcohol - determines its diverse use. This use is best known to us as the use of alcohols as fuels and constituents. various types motor fuel. For these purposes, as a rule, methanol, ethanol and butanol are used, which are produced all over the world in industrial volumes. Such volumes of production are due to their commercial availability and high market conditions, moreover, these productions are in some cases used as criteria for indicators of the technological level of the state. Separate technological areas are the production of biodiesel, solvents, paints and many other products, which are simply impossible to list in one small article.

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Boiling point of ethyl alcohol at various pressures

However, man has learned to overcome this boundary. The boiling point of ethyl alcohol is 78°C, lower than that of water. Therefore, if beer or wine is heated, then the alcohol contained in them will evaporate and boil away faster than water. The vapors released in this case will be richer in alcohol than the original liquid. By collecting and cooling these vapors and turning them back into liquid, you can get a stronger drink, that is, containing more alcohol than the original one.

Find the boiling point of ethyl alcohol at a pressure of 0.5 atm. Solution: At atmospheric pressure, the boiling point of ethyl alcohol is 78°C and the boiling point of water is 100°C. At a pressure of 0.5 atm, water boils at 80°.

0.0106 kg of solution contains 0.40 10 kg of salicylic acid dissolved in ethyl alcohol. This solution boils at a temperature 0.337° above pure alcohol. The molecular increase in the boiling point of ethyl alcohol is 1.19°. Determine the molecular weight of salicylic acid.

If the reaction is carried out at the boiling point of the reaction mixture, which corresponds approximately to the boiling point of ethyl alcohol, then the results are worse. To establish the optimal temperature regime, the following work was carried out.

Why, when determining the boiling point, it is necessary to note the pressure What is the boiling point of ethyl alcohol at a pressure of 750 mm Hg. Art.

Considering that the boiling point of ethyl alcohol is 78.3° and /Ca=1.16°, solve the following problems

Some liquids, taken in certain proportions, form mixtures, during the distillation of which the composition of the vapor does not differ from the composition of the liquid. According to the second law of D.P. Konovalov, the maximum and minimum points on the curve of dependence of the boiling point on the composition just correspond to such solutions. As an example, in fig. 34, b shows the corresponding state diagram for a mixture with a maximum boiling point (nitric acid - water), and in fig. 34, c - for a mixture with a minimum boiling point (ethyl alcohol - water).

What is the normal boiling point of ethyl alcohol

How many atoms does an iodine molecule in an alcohol solution consist of if the boiling point of ethyl alcohol, equal to 78.3 ° C, rises to 78.59 ° C when iodine weighing 12.7 g is dissolved in alcohol weighing 200 g Answer 2.

As educational tasks, students can be asked to determine the boiling points of ethyl alcohol, propyl alcohol, benzene and toluene.

Considering that the boiling point of ethyl alcohol is 78.3 C and /(, = 1.16 °, answer the following questions

The tougher the regime, the more methanol is formed, which is difficult to separate during the distillation of ethyl alcohol, since its boiling point is close to the boiling point of ethyl alcohol.

Head impurities are those that are more volatile than ethyl alcohol. Their boiling point is lower than the boiling point of ethyl alcohol. These include acetaldehyde, acetic ethyl ether, formic ethyl ether, and acetic methyl ether.

Ethyl alcohol can also be used for recrystallization. However, at the boiling point of ethyl alcohol, a portion of fluorescein can transform into an insoluble red modification upon prolonged heating.

Using the data in Appendix 3, calculate the vapor pressure of ethyl alcohol, C2H5OH, at 298 K and approximately its boiling point. Assuming that the enthalpy and entropy of vaporization are independent of temperature, calculate the boiling point of ethyl alcohol at 12,000 feet above sea level, where the atmospheric pressure is 0.60 atm.

Every precaution must be taken to ensure complete separation of the aldehyde and alcohol, since even a small but continuous loss of solvent leads to large losses as a result of prolonged heating. The boiling point of chloral lies only twenty degrees above the boiling point of ethyl alcohol, and any loss of the latter will result in the loss of some chloral.

At the end of the reaction, the precipitated salt is filtered off, alkalinized with piperidine or pyrrolidine, and distilled on a column. The resulting formic acid ester passes into the pre-run. If the acetal has a boiling point close to the boiling point of ethyl alcohol, then before distillation it is necessary to wash reaction mixture diluted soda solution and then dried with potash.

The boiling point of ethyl alcohol is 351.3 K (+ 78.3 ° C), at normal pressure (760 mm Hg). With a decrease in the concentration of alcohol, the boiling point increases to 373 K (100 C), when the strength of the alcohol is zero.

SI Minimum boiling point (ethyl alcohol - water).

A similar picture is observed when comparing the boiling points of ethyl alcohol and ethyl ether CH,-O-CHH. Despite almost double the molecular weight, the ether boils much lower - at 35°.

The sodium formate formed as a result of the reaction is only slightly soluble in ethyl alcohol and is released as a precipitate; as for the remaining unchanged ethyl formate, in the presence of sodium ethoxide it decomposes catalytically at the boiling point of ethyl alcohol, forming carbon monoxide and ethyl alcohol

It is known that water, alcohols, phenols, ammonia, primary and secondary amines, organic acids are associated liquids as opposed to, for example, hydrocarbons. If water were not an associated liquid, it would have a melting point of about -100° and a boiling point of about -80°. Indeed, hydrogen sulfide with a molecular weight twice as large boils at -62° and melts at -83°. The high boiling points of alcohols are similarly related to the association of their molecules. The boiling point of methyl alcohol is 226° higher than the boiling point of methane, the difference between the boiling points of ethyl alcohol and ethane is 167°.

Glycols boil at a higher temperature and have a higher density than their corresponding monohydric alcohols. This is due to the influence of the second hydroxyl in the molecule. So, for example, ethylene glycol boils at 197 ° C and has a density of 1.109, and the boiling point of ethyl alcohol is 78.3 ° C and its density is 0.806.

The synthesis of ethyl iodide is carried out in a flask with a water reflux condenser at a temperature close to the boiling point of ethyl alcohol (heated in a boiling water bath). It is necessary to monitor the flow of water into the refrigerator. At the end of the reaction, the reflux condenser is replaced with a direct condenser and ethyl iodide is distilled off, boiling at a temperature of 72 ° C. The direct condenser and the adapter tube with plugs are selected in advance to avoid loss of ethyl iodide when switching refrigerators. Ethyl iodide is collected in a flask, washed with dilute alkali, then with water and distilled. The reaction goes according to the scheme

The reaction can be carried out in a two-necked flask with a glass column filled with granular cyic. In this case, a solution of Freon 112 in absolute ethyl alcohol is added dropwise to an equal volume of absolute ethyl alcohol. The reaction is carried out at the boiling point of ethyl alcohol.

The product contains 28.7 at. % deuterium. If complete equilibrium is reached (with the exception of carboxylic hydrogen), then the content of deuterium in the released fatty acid should be 48.1 at. %. Deuterium introduced in the manner described cannot be removed by treating fatty acids with dilute mineral acids or dilute alkalis at a temperature close to the boiling point of ethyl alcohol.

TO The result is only one product that has been identified (compound XXXIX). If the reaction is carried out at the boiling point of ethyl alcohol, then in addition to the above compound, an open chain product is obtained, resulting from alcoholysis (Xb).

The reaction flask is placed in a bath and heated. The reaction starts almost immediately. Ethyl bromide boils at a temperature of 38 ° C, which is much lower than the boiling point of ethyl alcohol (78 ° C), and is distilled off from the reaction mass. Water with ice is placed in the receiver, and after distillation is completed, the contents of the receiver are allowed to exfoliate. Ethyl bromide is insoluble in water and much heavier than it (density at 20 ° C is 1.46 g/cm). The contents of the receiver are transferred to a separating funnel, separated bottom layer, which is ethyl bromide, is washed with concentrated sulfuric acid and then carefully distilled from a small Wurtz flask. Students should pay attention to low temperature boiling ethyl bromide - it evaporates easily. The distillation is carried out using a refrigerator intensively cooled with water. It is advisable to put the receiver in a vessel with ice. Ethyl bromide should not be left in an open vessel; it is stored in thick-walled flasks.

See pages where the term is mentioned: Ethyl alcohol (1976) - [ c.18 ]

chem21.info

General information

Ethanol is one of the most famous alcohols. The composition of its molecule includes such elements as carbon, hydrogen and oxygen. Chemical formula ethanol - C 2 H 6 O. It is a colorless liquid with a specific alcoholic odor. It is lighter than water. The boiling point of alcohol is 78.39 degrees Celsius. But this is at normal pressure. The boiling point of rectified alcohol is 78.15 degrees Celsius. It contains 4.43% water. The boiling point of ethyl alcohol is lower the more dilute it is.

Application in everyday life and industry

Ethyl alcohol is an excellent solvent. It is produced by fermenting sugar with yeast. In many villages of post-Soviet countries, it is still made at home. The resulting alcoholic drink is called moonshine. Ethyl alcohol is the oldest recreational drug used by man. It can cause alcohol intoxication if consumed in large quantities.

Ethanol is a volatile flammable substance. It is used in households and industry as an antiseptic, solvent, fuel, and active fluid in non-mercury thermometers (it freezes at -114 degrees Celsius).

The boiling point of alcohol against pressure

When the physical properties of substances are indicated in reference books, it must be understood that all these measurements were made under so-called normal conditions. As pressure increases, the boiling point of ethanol decreases. Today you can find many tables that provide reference data on this issue. At 780 mmHg, ethanol boils at 78.91 degrees Celsius, at 770 - 78.53ºC, at 760 - 78.15ºC, at 750 - 77.77ºC, at 740 - 77.39ºC, at 720 - 76.63ºC .

Boiling point of methyl alcohol

CH 3 OH was originally produced as a by-product of the destructive distillation of wood. To date, it is obtained directly from carbon dioxide and hydrogen. It smells very similar to ethanol. However, methanol is highly toxic and can lead to human death. The boiling point of alcohol is 64.7 degrees Celsius. It is used as an antifreeze and solvent. It is also used for the production of biodiesel fuel.

Manufacturing history

The fermentation of sugar to produce ethanol is one of the earliest biotechnologies in the service of mankind. The intoxicating effect of drinks based on it has been known since ancient times. People have always liked the state of altered consciousness that it causes. Even 9,000 years ago, the Chinese knew alcoholic beverages. Distillation as a process was well known to the Arabs and Greeks, but they had enough wine. Alchemists learned to produce alcohol from it only in the 12th century. Synthetically, ethanol was first produced only in 1825 by Michael Faraday.

Chemistry and medicine

Ethanol is mainly used as a raw material for the production of other substances and as a solvent. It is one of the components of many products household chemicals that are used daily in everyday life. Ethanol is found in windshield wipers and antifreeze. In medicine, it is used as the simplest antiseptic. It disinfects well and dries up wounds. It is also used to make all kinds of tinctures and extracts. In addition, it cools and warms well. In the absence of other medicines, it was used as an anesthetic.

Society and culture

A study published in 2002 found that 41% of deaths in car accidents are due to drunk driving. The higher the driver's blood alcohol content, the greater the risk. The use of alcoholic beverages has a long history. Many studies have been devoted to this social phenomenon. The process of drinking alcoholic beverages and intoxication are described in many works of art. The famous New Year's film "The Irony of Fate, or Enjoy Your Bath!" is devoted just to the consequences of alcohol abuse, albeit in a comedic form. Many creative people have used alcohol as a necessary element in generating new ideas or easy way overcoming stress. Moderate drinking is acceptable and even desirable in most modern cultures. Drinking alcohol is a tradition at many festive occasions. The exception is Islam. According to the rules of this religion, the use of any alcoholic beverages is a terrible sin.

Alcoholism and its consequences

Excessive drinking is a disease. It is characterized by physical and mental dependence on vodka or other strong drinks, it is a kind of substance abuse. Alcoholics lose control over how much they drink. They need more and more to enjoy themselves. It is believed that improving the well-being of the population leads only to an increase in the consumption of alcoholic beverages. For the first time, the Swedish doctor M. Huss took up the study of chronic alcoholism in 1849. He singled out a number pathological changes that appear in a person with the systematic use of alcohol. Now scientists draw a clear line between drunkenness and alcoholism. The second is a disease with which the person himself is not able to cope. It goes through several stages in its development. At each new stage, there is a gradual increase in dependence. The patient needs an increasing dose. Gradually, chronic alcohol intoxication leads to somatic disorders. The initial signs of physical and mental dependence include loss of control over use and the appearance of binges. Persons with severe alcoholism are distinguished by malfunctions in the work of internal organs and mental disorders.

Treatment and prevention

Drugs are required to fight alcohol addiction. First, medicines are needed to eliminate malfunctions in the body. Secondly, medicines that are not compatible with alcohol are mandatory. It is brought to the attention of the patient that binge drinking during treatment can lead to his death. In addition, psychologists must work with patients. Their task is to consolidate the effect of treatment and form a negative image of drunkenness. Also mandatory is the social rehabilitation of former alcoholics. It is important to help a person find his place in society, to return the family. Happy people don't get drunk. Therefore, the treatment of alcoholism is more dependent on the skills of a psychologist.

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#1 Is it true that if I boil the mash at 78.4 * C, I will get alcohol?
It's a delusion. At this temperature pure alcohol boils. Braga contains leash up to 16% alcohol, and its boiling point is much higher. If you heat the mash to 78.4 * C, there will be no boiling. The alcohol will of course evaporate, but slowly. The water will also evaporate, and everything else contained in the mash.

#2 Since alcohol and impurities boil at different temperatures, is it true that they are easy to separate
during distillation, changing receiving containers?
No, this is a delusion. All impurities go at the same time, the only question is that the head part of the haul is enriched with volatile impurities, the tail part is enriched with low-volatile fusel oils, and there are a minimum of harmful impurities in the middle food part, but they still exist. This is the law of physics. Also, both the "head" and "tail" contain alcohol, and discarding inevitably leads to a decrease in the yield of alcohol from the mash. The total amount of impurities generally does not exceed 0.5-1% of the volume of alcohol. However, they have a strong odor and are poisonous, if exceeded, make alcohol unsuitable for consumption.

#3 Head faction moonshine necessarily contains the most harmful methanol (methyl alcohol), right?
Pure sugar mash, the most common, contains practically no methanol, since there is no source of its formation. Chemistry is an exact science.
As for methanol, it is true only for cereals and especially fruit brews. And yet, although methanol has a boiling point much lower than that of ethanol (ethyl alcohol), its physical properties are such that during distillation
methanol is not a pronounced head fraction, but is present in all distillation fractions.
Read more here

#4 If alcohol is medical, is it obviously drinkable?
It's a delusion. Medical alcohol is different. And there are different types of these alcohols, the requirements for them are established by "pharmacopoeial articles". One article establishes requirements for alcohol, which is used for the manufacture of drugs for internal use, and this alcohol can be conditionally considered "drinkable".
But there are medical alcohols for external use, that's another article. In its pure form, for disinfection. And for the manufacture of drugs for external use. In this case, the requirements are lower and the use of synthetic alcohol is allowed. To drink or not to drink? You decide!

#5 I added potassium permanganate to vodka (alcohol solution) - a precipitate fell out, so there are a lot of impurities in the product and the quality is low?
When added to a solution any potassium permanganate alcohol occurs in a series chemical reactions, the result of which is precipitation of manganese oxide. This substance is non-volatile and does not pass into distillate during distillation. The difference in the quality of alcohol and the presence of impurities in it affects only the rate of its (precipitation) formation - the Lang test for oxidizability. Drinking, however, alcohol treated with potassium permanganate is not worth it, it must be re-distilled.

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What does a thermometer give in a moonshine

Now I will briefly list the advantages of this device, and in the next section I will explain how to put them into practice.

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.

Below is a table of the dependence of the boiling point of the mash (or raw) on the alcohol content in it.

The plate is simple, but I will still explain how to use it.

When distilling mash

Let's say you poured 10 liters of mash.
Braga boiled and the selection went at 92 degrees, therefore the strength of the liquid is approximately 12%. Only it is necessary to focus not on the very first drops, but when a cheerful trickle goes and the temperature stabilizes. Yesterday my first drops appeared at 88-89 degrees, but the temperature very quickly reached 93 and then began to rise very slowly - by 0.1 degrees. This is the number you need to focus on.
We drive moonshine to 98-99 ° C, depending on your greed and patience. I usually drive up to 98. I still don’t advise up to 100 degrees - product losses will be insignificant, and you will spend a lot of time and at the same time collect a lot of unnecessary impurities.

During the distillation of raw alcohol

Filled, say, 20% sorting.
According to the table, we determine that the boiling point of the mixture is 88-89 degrees. Therefore, before 80 ° C, there is no need to turn on the water and it can be saved.
In most methods, and in my article about distillation, it is recommended to select the body up to 40% in the jet (or while it is burning). This corresponds to a temperature of 95-96 °C. Those. with such heating, you can proceed to the selection of tailings. Looking ahead, I want to say that according to my latest data, it is better to switch to tails at 93-94 ° C. Yes, this is how we send a large amount of alcohol to the tailings, but then it will be possible to squeeze out a decent amount of moonshine from these tailings good quality. Why it is necessary to finish the selection of the body at 93 ° C, I will tell in one of the following articles, when I organize the information received.
We select tails up to 98-99 degrees.