What prevents you from making good moonshine

I will try to put together the most common misconceptions and mistakes of novice moonshiners ... oh, sorry ... distillers. If you have something to add… I look forward to your opinions in the comments.

Errors in the preparation of mash.

• Use regular culinary dry yeast.

I think that some colleagues will now attack me on this point, they say: “We do it and we don’t know grief.” However, it is better to use alcoholic yeast for the preparation of mash. As long as they're not out of date. The color is uniform, without darkening, the structure is crumbly. The final product will be less smelly. I have tried both types of yeast and still prefer alcohol.

To test the quality of alcohol yeast, mix a teaspoon of yeast and two tablespoons of sugar in a glass of warm water. If after half an hour foam appears and gas emission begins, feel free to use them.

• Underestimated ratio of sugar to water in the composition of mash (hydraulic module).

Depending on the type of yeast used, this ratio can be 1:3, 1:4, 1:5.

At a ratio of 1:3, most common yeast bacteria die from high concentrations of alcohol before they can convert the sugar into alcohol. The universal ratio is 1:4. Any brand of yeast is capable of bringing the fermentation to the final with this proportion.

• Violation of the temperature regime of fermentation.

The optimal fermentation mode is from 20 to 25 degrees Celsius. Some beginners, in order to speed up the process, put a container with mash near the heating radiator, take it out in the sun in the summer. And then they are surprised that fermentation does not occur, although they themselves killed the yeast fungus with high temperature (more than 28 degrees).

• Not that water.

Do not use boiled or distilled water. With tap water, you also need to be careful. If it contains chlorine ... the yeast will die immediately.

Use either spring or filtered water.

• Oxidizing container for mash fermentation.

Although the fermentation process will be completed, the quality of the final product will suffer. It is better to use glass or stainless steel. However, food-grade plastic is commercially available for storing alcohol-containing products. Although I don’t feel very good about such an innovation, because. during the production of wine in these containers, fermentation into vinegar occurs more often.

Now about the most interesting. Distillation.

• Pervak

If you still don’t know about the dangers of pervak, then I’ll tell you about it. The first grams that have dripped into your jar must be poured mercilessly. Well, or use in technical needs. There is a very high concentration of methanol! Believe me, this is not even discussed. The first 4-5% of the planned volume of the resulting moonshine should not be consumed! For example: if you plan to get 3 liters from one distillation, then get rid of the first 120-150 grams.

• last grams.

Some "specialists" do not stop the distillation process after all alcohols have already left the cube. Liquid continues to pour into the jar, but there are no more alcohols in it! This water has a very strong smell and taste. If it ends up in a common container, the taste of the final product will be spoiled.

You can control the last grams like this: cut several strips of paper in advance and from time to time substitute a strip under the trickle. Move a few steps away from the apparatus and set fire to the strip. If alcohol is still present in the liquid, it will burn with a blue flame. And if not, then the process is over.

• Why a second run? I'm losing volume!

Trust an experienced moonshiner! Only after repeated distillation will you have a quality product. Especially if you don't use dryers. And they will not give such an effect as the second distillation! Let you lose a little in volume, but it will not be a shame to put such a product on the table !!!

For the second distillation, you need to reduce the alcohol content to 15-20 degrees. It is quite enough to mix the expelled product with water in a ratio of 1:2.5. Rinse the cube from the remains of the mash and back to business!

Moonshine cleaning

• Don't neglect cleaning! But remember that the stronger the product, the worse it cleans! Therefore, it is best to purify between the first and second distillation (when the strength is reduced) using activated or charcoal.