From the heads of moonshine. To what temperature to select the heads

How to prepare the moonshine still for work? How to carry out the first distillation without separation of fractions? How to properly separate the heads and tails when re-distilling?

To make it work well, we recommend distilling sugar mash twice: the first time - without fractionation (without the selection of "heads" and "tails"), the second time - with fractionation. When re-distilled, moonshine is more clearly divided into fractions, and it is easier to separate impurities.

Braga is distilled at least twice to get good moonshine.

So, in order. We list the standard steps to prepare the apparatus for distillation:

Pour the required amount of mash into the distillation cube. Be sure to leave room for steam to form! Usually the cube is filled by two thirds.
Screw the lid on tightly, check for leaks.
Connect tubing for water and for product outlet. The tubes must fit snugly into the outlets.

Now you can start the first distillation. Since we will not fractionate the distillate, we drive moonshine at maximum speed. We collect everything in one container until the temperature in the cube reaches 93-95 degrees Celsius. Or we measure the alcohol content of the distillate using an alcohol meter: we reached 15-20% - we stop the selection. Do not forget that the alcohol meter is lying if the distillate is warmer than 20 ° C. After the end of the distillation, pour out what is left in the cube.

During the first distillation, we do not select heads and tails, we select at maximum speed.

We got raw alcohol. Let's start the second race. We dilute the raw alcohol with water up to 30% and again pour it into the cube.
We begin to heat the cube at maximum power. If you have a thermometer, it is better to control the temperature inside the cube. When reaching 60-65°, reduce the heating power in order to approach the selection of heads at a low speed.

We dripped the first drops - we substitute a separate container for the heads. It is better to take the heads slowly, in no case in a jet, the standard recommendation is 2 drops per second. Heads are selected at the rate of 50-100 ml per 1 kg of sugar in Braga. Experienced moonshiners select the heads, focusing on the characteristic smell of acetone. A thermometer will also help you - the heads continue to separate up to 78-80 degrees. Upon reaching a temperature of 78-80 degrees, the selection of the "body" begins. A container with heads - to the side, in order to be disposed of later or used for technical needs. We substitute a large container for the selection of moonshine suitable for drinking. At this point, you can slightly increase the power - the drops will turn into a trickle.

During the second distillation, the head fraction is first taken - 50-100 ml per 1 kg of sugar in mash. "Heads" can not be drunk.

When the temperature in the cube reaches 83 ° C, it's time to start controlling the alcohol content of the product. Someone sets fire to the distillate in a spoon or soaks a piece of paper with it and sets it on fire. Lit - you can continue the selection. Stopped to light up - stop the selection, or substitute a separate container for the selection of tailings. The second way - if there is an alcohol meter, we measure the alcohol content in moonshine.

In order not to miss the moment and not to spoil a good distillate with fusel tails, they substitute a new container before this stage. We selected a certain amount of distillate, checked for strength, above 50% - we add it to the general container, below - we continue the selection into a separate container for tailings. Tailings can be saved up and then re-distilled, so it makes no sense to select a body with a strength below 50%. The amount of fusel oils in the tails depends on what kind of mash was.

The last fraction begins to be taken in advance into a separate container. It makes no sense to select a body with a strength of less than 50%.

So, brief conclusions.

Braga is better to distill twice.
The first distillation is best done at maximum speed, without dividing into fractions.
During the second distillation, the heating power increases from low to high. Heads are well selected at the lowest speed.
Heads are selected by number, tails by strength.
You should not save on tails if you want it to be tasty.

The end goal of the distillation process is to produce strong homemade alcohol. Unfortunately, with a simple distillation of moonshine at home, we get a product that, in addition to ethyl alcohol and water, contains a large amount of harmful substances, impurities and fusel oils. Among distillers, they are usually called fractions: “heads” and “tails”. The high-quality drinking part of moonshine is called the "body". Thus, the correct calculation and selection of heads and tails is the key to obtaining high-quality distillate.

Existing selection methods are based on differences in the boiling point of ethyl alcohol and harmful impurities. This gives us a real opportunity to separate moonshine grains from the chaff. Distillation with the separation of the outgoing moonshine into fractions is called fractional distillation.

Please note that the information below assumes the use of moonshine stills of standard design. That is, those that consist of a distillation cube and a refrigerator. It is also relevant for models equipped with a dryer. If the moonshine you are using has additional structural elements and features, then look for information in the accompanying technical documentation for them or contact the manufacturers for clarification.

Characteristics of fractions

In each case, the specific amount of fusel oils contained in moonshine and harmful substances obtained during distillation depends on a huge number of variable factors. We are talking about the ingredients used for the mash, the duration of fermentation, the design features of the equipment and the method of distillation. In this regard, in practice, we can start only from approximate figures and values.

heads

Many moonshiners know this faction as Pervach or Pervak. It is she who is selected first during the distillation. The composition of the heads is mainly formed by acetone, methyl alcohol and acetaldehyde.

All substances that make up pervach have a lower boiling point than ethyl alcohol. That is why we can select them first. The heads are characterized by high strength and a characteristic unpleasant odor.

There is an opinion among the people that pervach is the best part of moonshine. Such thoughts are most likely related to the rapid intoxication that this liquid causes. In fact, the use of heads is associated with a serious danger to human health. Severe poisoning is one of the mildest possible consequences.

In the case of the heads, our task is formulated very simply: we must collect them in a separate container and separate them from the main part of the moonshine. There are various ways to use Pervac on the Internet, but I recommend that you just pour it.

Body

This faction is the main one. It is the body that forms the drinking part of homemade moonshine. Its composition is based on ethyl alcohol and water, to which, even with the most thorough fractional distillation, a certain amount of impurities and fusel oils will be mixed. If everything is done correctly, then you should not worry about it. After all, it is these substances that form the taste and aroma (organoleptic properties) of moonshine.

These impurities will be the difference between the technological processes of distillation and rectification. The latter is used in the production of vodka.

Tails

This fraction is called fusel oils or fusel oils. Its composition is extremely heterogeneous. Similar substances are related by the fact that their boiling point is higher than ethyl alcohol. Tailings are additionally distinguished by the characteristic moonshine aroma, taste and turbidity.

So that fusel oils do not get into moonshine in large quantities, it is enough for us to complete the selection of the distillate body at the right time.

In the case of tails, there is no unambiguous opinion whether they should be collected or not. One thing is clear, if you still take them away, then you should not pour them out. The tails can be used to prepare the next portion of the mash. And to be more precise, they need to be combined immediately before distillation.

Goal selection

There are several basic techniques that practicing distillers use at home. For beginners, I recommend using the one that, even before the start of the distillation, makes it clear their exact number or how many heads need to be selected.

1. We determine by the level of sugar content.

I think this method is the most simple and at the same time accurate. The disadvantage is that for its implementation we need additional equipment - a hydrometer-saccharometer. Many know it as a vinometer. Naturally, the sugar content of the mash should be measured before yeast is added. The easiest way to explain this method is with a concrete example.

Suppose we have 10 liters of mash with a sugar content of 15%. We make simple calculations. 10*0.15=1.5. That is, our 10 liters of mash contains 1.5 kg of sugar. In the example, such simple numbers are specially taken. In practice, things can get a little more complicated for you.

We remember that from each kilogram of sugar we need to select 70-100 ml of heads. That is, in our example, their volume is 105-150 ml. I prefer to always act on the top bar. This does not affect the final volume of moonshine too much, but it makes it much cleaner.

Some experienced moonshiners suggest dividing this figure in half. Take the first 75 ml of tailings in the first distillation and the same amount in the second.

2. For ethyl alcohol.

This technique involves the first distillation without separation of the yield into fractions. After its completion, using an alcohol meter, we measure the strength of moonshine or raw alcohol. Let's also look at the situation with an example.

Suppose we drove out 5 liters of raw alcohol with an ethyl alcohol content of 45%. We make the following calculations. 5*0.45=2.25. Thus, we have 2.25 liters of pure ethyl alcohol in the resulting distillate.

We make the second distillation fractional. As goals, we need to select 10-15% of the total volume of alcohol. In our case, it will be 2.25 * 0.15 \u003d 0.3375 liters or 330 milliliters.

3. We focus on the smell.

This method is the lot of extremely experienced moonshiners who are able to distinguish heads by their characteristic smell.

In practice, for this, a clean hand is substituted under the outlet jet and 2-3 drops are caught on the palm. The liquid is rubbed and sniffed. After the smell of the heads is gone, the collection of the body begins.

There is also a temperature method. However, in practice, it does not give unambiguous and accurate results, so I recommend that you use one of the methods described above.

Tailings selection

In the case of this faction, it is extremely important not to miss the moment of transition. In other words, we must react accurately and instantly when the tails start to come out instead of the body.

Track such changes by measuring the strength of the moonshine in the stream. As soon as it gets below 40-41 degrees, we must react. To insure yourself against getting a large amount of fusel oils into the main container with the selected moonshine, you need to replace it with a small jar closer to the end of the distillation process, in which to take measurements.

Of course, it is best to have an alcohol meter handy. However, if you don’t have it, you can use the proven old-fashioned way. The collection of moonshine must be continued until it burns. As you can see, in such a situation, we only need a teaspoon and a lighter.

Tell us in the comments about your experience in selecting heads and tails.

Homemade alcohol in moderation is cleaner and healthier than store-bought, and every adult knows this. But in order for the drink to turn out the way it should, you need to know the technology of fractional distillation. In this article, we will consider in detail how to properly perform the separation of "heads" and "tails" during moonshine brewing and get the desired quality at the output.

The correct separation of moonshine into fractions allows you to get a quality drink without harmful by-products resulting from the fermentation process.

There are three main fractions of moonshine:

"heads"
"body"
"tails"

Head faction

"Heads" ("Pervach" or "Pervak") - a low-boiling fraction with a boiling point lower than that of ethyl alcohol, have a sharp and unpleasant odor, evaporate first during distillation, this allows them to be selected and prevent them from entering the main product.

The “heads” contain a dangerous concentration of methanol in moonshine, acetone in moonshine, vinegar derivatives, and much more, which is dangerous for humans, this is the answer to the question why moonshine smells like acetone. Therefore, the separation of "heads" is one of the main tasks.

Some naively believe that you can drink “heads” and even get drunk faster than from the main product. However, this is pure harm and delusion, it is best to send them to the sewers.

So what to do with the selected heads of moonshine? It can be used as a kindling for a fire, furnaces, etc., but do not drink.

moonshine body

"Body" (or "heart") - the drinking part, it is for the sake of it that a rather long and capacious process is performed from the preparation of the mash to the main distillation.

Contains water, alcohol and other impurities that give the drink a distinctive taste. During distillation, it is impossible to clearly and completely separate into fractions; anyway, some substances with a similar boiling point will fall into the selection. Rectification is suitable for accurate separation into fractions, this is the only way to get pure ethyl alcohol, but along with impurities, the organoleptic properties of the drink are also removed.

Therefore, the taste and smell of the product from different raw materials will be exactly the same, because the drink will contain only ethyl alcohol.

It is also important to note the content of fusel oils in moonshine. It is completely impossible to get rid of them, their benefits are rather contradictory. But there is a difference in dosage between poison and medicine, the same with alcohol. Taking it on holidays in small quantities, fusel oils can act on the liver, protecting it from the harsh effects of alcohol.

tail fraction

"Tail" is the third faction of moonshine that comes out last. Its usual sign is a cloudy color, a pungent smell. This part has a high content of those same fusel oils and isopropyl alcohol, therefore it is also not suitable for consumption.

The boiling point of fusel oils is much higher than that of ethyl alcohol, it is necessary to stop the selection in time and the tails will not get into the product.

What to do with moonshine tails? You can simply pour or distill in a distillation column and get pure alcohol (since up to 40% ethyl alcohol remains after distillation), then dilute to a strength of 40% with water and clean with activated carbon, so you can get not bad vodka.

Calculation of the number of goals

In order to understand how many goals to select, you must first calculate their number, let's look at the main methods for calculating the number of goals.

By amount of sugar

Suitable if the initial sugar content of the mash is known, which can be measured with a vinometer (sugar meter) or the amount of sugar added to the mash is known. If 2 kg of sugar was used to prepare the mash, then there will be 120-200 ml of “heads” (60-100 ml for each kilogram of sugar).

Or if you have 10 liters of mash and you know that the initial sugar content of the mash was 20%, it turns out 10 * 0.2 = 2 kg of total sugar content, and we know that for each kilogram of sugar we select 60-100 ml of heads, it turns out what you need select 120-200 ml.

It is best to cut off the "heads" twice, half the calculated volume (based on the calculations above) in the first distillation and the second half in the second distillation.

For absolute alcohol

This is the easiest and most reliable way to determine the number of heads to be culled. Let's consider an example: you got 10 liters of raw alcohol after the first distillation with a total strength of 40%, then it contains 4 liters of pure alcohol (we calculate by the formula 10 * 0.4 \u003d 4 liters.). To simplify the calculations, we take the strength of alcohol as 100%, although such a strength can only be obtained in the laboratory. The heads should be taken 8-15% of the absolute alcohol that we calculated above, we recommend taking 10%, it turns out that the heads need to be taken 400 ml. (4 * 0.1 \u003d 0.4 l.).

By smell

A method only for moonshine professionals. If the distillate, when rubbing a few drops in the palm of your hand, stinks, then heads are coming. An unpleasant smell is the first signal that these are heads, as soon as it disappears, you can change the dishes and collect the body of moonshine. This method should be used only to check the correctness of the calculations of the number of selected heads.

How to select heads of moonshine

The designs of moonshine stills are different and the methods for separating the heads and tails of moonshine may differ slightly, in this example we will consider a classic column-type distiller with a reflux condenser (additional refrigerator).

Pour raw alcohol into a cube and heat at maximum power until boiling begins, as soon as the temperature at the very top of the column begins to rise and approaches 78 degrees, you need to remove the heat so that the temperature in the column is 60-64 degrees, let it work in this mode for minutes 10-15.
Start adding heating power so that the temperature at the top of the column is in the range of 64-77 degrees (methyl alcohol boils at a temperature of 64.7 degrees) and at the same time drops go to the selection at a speed of 1 drop per second (neither faster nor slower) and take that the number of goals that you calculated using one of the methods above.
When you have finished the selection of heads and the drinking distillate has gone, change the receiving tank, increase the heating power so that the distillate goes in a thin stream and collect the body until the tails go, how to determine when to pump in the collection of the body and start collecting the tails, see below.

How to separate the tails

Tails in moonshine go immediately after the body, and in order to understand when they go, we need to know when the body ends. Consider the main and most reliable methods.

For absolute alcohol. The same as in the calculation of goals in the example above. We determine the amount of absolute alcohol, for example, we have 10 liters of raw alcohol with a strength of 40%. We calculate by the formula 10 * 0.4 \u003d 4 liters. it turns out 4 liters of absolute alcohol, and we take 70% of this volume (4 * 0.7 \u003d 2.8 liters.) As a result, we should get 2.8 liters of pure alcohol in the body. But since it is impossible to obtain pure alcohol during distillation, the output is usually 90-92% or, depending on the equipment used, it may be less.
Then how to understand how much you need to take away with the fortress that is coming? Everything is simple according to the formula T \u003d A / (K / 100), food T is the amount of body that must be collected at a given strength, A is the amount of body calculated from absolute alcohol, K is the total strength of the product obtained by distillation. As a result, we get 2.8 / (92/100) \u003d 3.043 liters, in order to completely assemble the body, 3.043 liters of distillate with a strength of 92% must be selected
By temperature in a cube. Tailings start to go when the temperature in the cube reaches 92-95 degrees, when this temperature is reached, stop picking the case and start picking tails

For a more accurate and correct selection, combine these two methods and get the perfect drink.

Collect the tail fractions at maximum power in a separate container for further distillation of the tails on a distillation column, this is the only way to collect the remaining good alcohol, there is no point in re-distilling on a distiller, only rectification.

Remember excessive alcohol consumption in any form is harmful, and in moderation it is good!

Fractional distillation of moonshine is a technology that allows you to get a quality product at home. Regardless of the feedstock, alcohol must be prepared in several stages. The resulting liquid will consist of three fractions, which are separated by distillation. The purpose of the procedure is to remove harmful impurities from moonshine, which can cause acute intoxication and cause irreparable harm to the body. On simple apparatuses, the double distillation method is used.

The separation of moonshine into fractions occurs during chemical reactions. As a result of purification of primary raw materials from harmful impurities (selection of heads and tails), you can get pure strong alcohol, which will not differ in quality from store products. However, it will be safe to use only if the technology was followed during its preparation. The methods of how to select the heads and tails of moonshine are similar, but may differ slightly depending on the raw materials, type of equipment, temperature conditions and other nuances.

This drink contains several fractions that evaporate at different temperatures. The distillation of mash into moonshine is a responsible procedure; the quality and taste of the product depend on the correctness of its implementation. Brazhka is an alcohol-containing substance, but it consists not only of ethyl alcohol, but also of impurities in the form of fusel oils and other harmful substances. During the first distillation, alcohol is purified from unwanted compounds, and during the second, the required strength of the drink is achieved.

With fractional distillation of moonshine, it is possible to influence fractions by heating. As a result of fractional purification of alcohol, a drink without impurities is obtained, but its volume will be less than that of the feedstock. You can calculate the amount of pure moonshine using the distillation formula:

moonshine body - 65%;
heads - 10%;
tails and other unwanted compounds - 25% (calculations may vary, depending on the type of raw material, type of apparatus and other nuances).

Heads and tails of moonshine are those components that must be removed. The main fraction is called the body and consists of purified alcohol. The distillate is obtained during two successive distillations. The selection of heads, bodies and tails of moonshine occurs after the mash becomes usable. This can be understood by the measurements of a special device or by taste - it loses its sweet aftertaste.