How to install moonshine. How does a non-flow moonshine still work

In the old days, when the production of household moonshine stills had not yet been put on stream, craftsmen made them manually. After all, the first distillers appeared long before the formation of manufactories and factories - remember the same alambic. And during the years of the Prohibition, when even just making a home-made moonshine still was a criminal offense, the Russian people got out of the situation in the most unthinkable ways. And although it is now quite legal to get homemade alcohol, and the market is rich in a variety of models, home-brewed still is still produced “on the knee” or on work machines after hours. Someone prefers moonshine as an independent drink, someone prepares a distillate for. But the fact that the Russian people “driven and will drive” remains unchanged.

It is, of course, possible to make a moonshine still with your own hands. Especially if those hands are golden. And the material you need these days is not such a problem to get. The recipe for making a moonshine still at home will, of course, be more complicated, but you will only be responsible to yourself for the quality of the distiller.

How to make moonshine at home

To start, let's define diagram of a classic moonshine still:

We have a distillation cube of the required volume (from 10 to 50 liters according to your taste and requests), a dry steamer (also called a sump), a cooler (or simply a “refrigerator”). The system is hermetically connected by a steam pipeline, and there is a receiving tank at the outlet. The key word in the previous sentence is airtight. This must be remembered when making a moonshine still with your own hands. This is important to prevent the loss of alcohol and the general release of vapors into the room, since most of them have an unpleasant odor.

How and from what to assemble the device?

First you need to decide on the material. Most often it is a stainless steel with a thickness of 1 to 3 mm. But the thicker the steel, the more difficult it is to work with it without special tools and a machine. You can work with copper, it is more ductile, but it costs more. Copper for food purposes is also more difficult to find, and then it will have to be regularly looked after.

Element one: distillation cube. You can “weld” a cylinder of the required volume yourself, or you can use a saucepan (preferably a pressure cooker, it is most suitable for this, and the lid fits tightly). It is important to provide holes on the lid for hermetic installation of the steam pipe and thermometer. The lid itself should be firmly attached and fit snugly against the cube itself, if it is not completely removable, then you will need to pick up a silicone gasket seal.

Element Two: sump (sukhoparnik). Better with it than without it, although this element is optional. The optimal dimensions are shown in the drawing.

Note that the connections of the elements of the moonshine still can be made from a silicone hose or using a stainless steel (or copper) tube. If you choose a hose, it is better to use silicone. It, unlike rubber, is inert and will not react with hot steam containing alcohol vapors. The final product will not get a "rubber" taste and smell.

It is easy to distinguish rubber from silicone by the type of combustion: when silicone burns, white ash remains, and rubber smokes and emits black soot.

Element Three: cooler (“refrigerator”). An integral part of the distiller, like the alembic. Here the vapors condense to become a liquid. A refrigerator is a spiral tube with a length of 800 mm or more, a container with cold water is placed. The coil can be made from a copper tube or a tube for air conditioners, the coolant supply must be from below.

Almost any do-it-yourself scheme of a moonshine still involves welding metal. Stainless steel is welded in an argon atmosphere. It is important that the seam is even, ideally sanded. This is important to avoid leakage and corrosion. The desired dimensions of the steam pipe tube are from 10 mm in diameter to avoid blockage.

Do-it-yourself moonshine still with a distillation column

You can assemble yourself not only a classic apparatus, but also a beer or even a distillation column. Here it is important to observe the exact proportions of the dimensions of the elements of the apparatus, since this is important for the optimal passage of the physical processes of rectification. Below is one of the options for the design of a distillation column with dimensions.

Element one: distillation cube. The column apparatus differs in its design from the classical one almost completely. Only the distillation cube remains the same. However, the column requires the same tightness when connecting the elements and the tightness of the cube lid.

Element Two: king. There is no sukhoparnik here, but there is a tsarga. This is a vertical tube filled with regular wire packing (RPN). The nozzle can also be irregular (bulk) - it can be twisted from small pieces of copper or steel wire, but it will take a lot of them. A regular nozzle still works more efficiently and without complaints. It is still better to purchase an on-load tap-changer for a drawer, although some craftsmen use metal “washcloths” for washing dishes for this purpose.

Element Three: dephlegmator. The dephlegmator refrigerator (as well as the refrigeration refrigerator) has a “pipe in pipe” design, where cold water is supplied to the outer pipe.

Important: fitting for a thermometer. It can be located in the upper part of the drawer, or it can be located in the upper part of the reflux condenser (as manufacturers of household distillation columns usually do). It is preferable to place the thermometer at the top of the dephlegmator.

Element Four: refrigerator refrigeration. It is a “pipe-in-pipe” design, but has a length much greater than that of a dephlegmator. The longer the path in the cooler, the more efficient condensation occurs, and the product enters the receiving container cold, not hot. The loss of alcohol in this case is minimal.

Important: connections. In the case of a column structure, a silicone hose can no longer be used as a steam pipeline, all connections are made only of metal.

Welding such a design is much more difficult than a simple “classic”, it requires already solid skills in working with metal and a welding machine.

In general, creating a moonshine with your own hands requires effort, time and significant skills. In addition, there is a risk that this will not bring savings, but on the contrary, this option cannot be called budgetary. (we recommend choosing a device with a distillation column of the brand) these days it has become much easier, and mass production makes the price very attractive. The choice is not so difficult to make, and thanks to you you can clarify the nuances and hidden features of the models you are interested in.

One of the main conditions for obtaining high-quality moonshine is its rapid cooling in the coil. This is usually achieved by circulating cold water in the refrigerator. But what to do if there is no running water, and the one that is clearly not enough for the entire distillation cycle?

A non-flow moonshine still comes to the rescue, equipped with an additional tank with autonomous cooling and another unit for cleaning the finished product. It is difficult to call such equipment compact, but when you need a moonshine still without running water, this is an ideal solution.

Design features

The principle of operation of any distiller is based on the separation of alcohol-containing vapors during the condensation process - abundant condensate is released during sharp and strong cooling. That is, in order to obtain alcohol, it is necessary to cool the channel through which the vapor containing it moves. To do this, the tube is immersed in a container in which cold water constantly circulates. The size of such a device is small and there are connection points for the inlet and outlet hose.

A moonshine still without running water has a large-volume refrigerator (from 5 liters), where water is poured and a copper or glass tube is immersed. Due to the larger volume of the tank, the cooling process is very fast, and when heated, the water can be easily drained and filled with new water. This is not always convenient, but it allows you to drive moonshine almost in nature.

An obligatory element of the distiller is a dry steamer - a metal or glass filler between the distillation cube and the cooler, where fusel oils and other harmful impurities settle.

Along with flowing, non-flowing must have a thermometer to measure the temperature in the distillation cube in order to control boiling at different stages of moonshine production. The moment is determined when it is necessary to change the water in the storage refrigerator, as soon as the temperature of the outgoing alcohol reaches 30 °. Ideally, alcohol should come out cold.

The colder the water in the refrigerator, the more alcohol you can get.

VIDEO: Moonshine still without running water (Mashkovsky's apparatus)

Key differences from the classic distiller

If we take as a basis a non-flow moonshine still with a dry steamer, then its only difference from a traditional distiller lies in the method of water supply:

• in a non-flow tank, the tank is filled - the tube is cooled precisely due to its large amount;
• in the flow there is a constant circulation, as a result of which it simply does not have time to heat up.

The disadvantage of the first system is that the “standing” one heats up very quickly, even if the tank is large and the length of the coil is short. You have to constantly change it - drain the warm one and pour the cold one.

In terms of the volume of water consumed, it will not be possible to save - the storage system consumes exactly the same amount as the circulation system.

All other elements - a distillation cube, thermometers, pressure gauge, steamer, etc. - completely identical. That is, this is not a new design, but an attempt to optimize the process of home brewing in the absence of running water.

Pros and cons of units

Studying the real reviews of moonshiners and trying in practice the "charms" of both units, we can come to the following conclusions.

Advantages:

• A moonshine still with a non-flowing tank can be used in any place, regardless of the presence of civilization;
• underwater pipes and hoses are not clogged with small debris, which is often found in old plumbing systems.

Disadvantages:

• decrease in the productivity of the apparatus - the water in the refrigerator should always be cold, otherwise the productivity will be low and moonshine can be driven for two days;
• unnecessary actions - drain and draw water, constantly monitor its temperature;
• large dimensions - the larger the refrigerator, the higher the performance. It will not work at this stage with a 3-liter bottle or a 5-liter pan.

Objectively, the cooler must be flow-through, especially when it comes to beginners who are just learning. On the other hand, if there is no running water at home or in the country, but there is a strong desire to cook moonshine, it is better to choose just such models.

Why is the dryer so important?

Moonshine stills with any coolers have a number of additional devices to increase the strength and cleanse from fusel oils and harmful impurities. This is just:

• sukhoparnik;
• tsarga;
• cooler.

Sukhoparnik and / or tsarga complicate the path of alcohol-containing vapors, hold them for a while, due to which there is a more intensive separation of third-party chemical elements. In addition, the sukhoparnik can be used simultaneously as a flavoring agent to give the finished product a certain flavor.

The cooler must cool the finished product, which affects performance.

Every moonshiner knows that the more difficult and longer the path of alcohol-containing vapors, the purer the finished drink will turn out. Sukhoparnik and tsarga are interchangeable with each other, since, in fact, they perform the same work. But if both of them are installed, during the distillation, all third-party impurities can be separated as much as possible.

What depends on the temperature of the water in the cooler

The cooler (refrigerator) reduces the temperature of alcohol-containing vapors in the tube, which increases the productivity of the entire unit.

To obtain alcohol, it is necessary to create conditions for the condensation of vapors and the evaporation of a liquid. Maximum condensation is possible at the interface between very hot steam and cold water. In the operation of the distiller, this happens as follows - the vapors emanating from the distillation cube bypass the steamer (or drawer), go into the refrigerator, where they sharply lose temperature.

In order for the movement to be extended in time and for a more intense separation of vapor and liquid to occur, the coil is made spiral.

At this stage, the higher the temperature difference, the greater the productivity of the unit. And this is a big minus of a non-flowing moonshine still - when water is heated in the refrigerator, the condensation process stops, and alcohol ceases to be released.

The water in such devices is heated unevenly - the lower layers remain cold, and the upper ones at the entrance almost immediately become warm.

In this case, the principle of convection - the movement of cold and warm layers - does not work. The lower ones are cold, heavier and they cannot rise up. It is enough to drain each time only from above, so that the entire volume is cold.

It is very convenient to distill moonshine in such devices in winter - just put snow on it. During the time that it melts, the temperature has time to normalize.

How to assemble a distiller yourself

If we take as a basis an already existing moonshine still, then it is quite simple:

• buy a copper tube and bend it in the form of a spiral;
• purchase a large pot - at least 20 liters, where to install the spiral and connect with the rest of the elements.

The height of the cooler must be at least 60 cm to ensure a high vertical - the longer the path for the vapors, the higher the performance of the apparatus.

It is better to make the exit of the coil at the bottom of the tank so that the steam has time to condense during the journey. All connections must be completely sealed. And do not forget to change the water regularly - as soon as it gets warmer than room temperature, drain the top layers and pour in new water.

Which models to choose

Not every manufacturer specializes in such equipment, but even among such a limited range, you can find really high-quality samples:

The choice depends primarily on the build quality, the materials used and the brand of the manufacturer.

VIDEO: Review "Good heat" Country with a dry steamer 20l

Moonshine is nothing more than a chemical distillation process. Those who studied well at school remember that, according to official information, distillation was invented by the Arabs, but other sources say that in ancient Greece, when no one had heard of the Arabs, ethereal substances and other volatile liquids were isolated by distillation. The main thing is to clean the alcohol vapors from related substances.

Distillation of essential oils

For the production of moonshine, the invention (discovery) of the process of alcoholic fermentation is more important. Nobody can attribute its authorship to anyone - this is a natural phenomenon that has long been used by many species of wild animals to improve mood. For example, many species of monkeys deliberately wait for fallen fruits to ferment in order to eat them and, in addition to being useful, get some pleasure in the form of intoxication.

Be that as it may, the arrangement of moonshine stills of various peoples is strikingly similar. As one of the classics said, the laws of nature cannot be canceled by voting. The technology of extracting alcohol from mash by distillation is the main method for obtaining alcohol.

Along with it, there are other methods - freezing, diffusion, rectification, centrifugal processing of raw materials, but distillation is still the main method for obtaining alcohol. In the presence of two communicating vessels, a steam pipeline and a certain supply of firewood, anyone can get moonshine from improvised raw materials.

The essence of the process is that different substances evaporate at different temperatures. The difference can be from 1 to 100 or more degrees. Braga - the result of fermentation of sugar-containing products, contains up to 14% ethyl alcohol (the most desirable substance). The rest is esters, aldehydes, methyl alcohol, fusel oils, water, molasses and other unappetizing impurities, including a number of acids, alkalis and resins.

When heated in a cube (evaporator) of the feedstock at different stages, the evaporation of various substances occurs. For example, at a temperature of 63 - 65 C, the most light-boiling compounds begin to evaporate - acetone, aldehydes, phenols and methylates.

At T \u003d 68 - 70 C, ethyl alcohol appears in their composition and continues to evaporate up to a temperature of 78 degrees. Further, in the composition of the vapors, heavy-boiling oily substances - fusel fumes prevail.

Upon reaching a temperature of 95 C, the vapor composition becomes excessively watery and the alcohol content in it decreases sharply. But heating and evaporation are only part of distillation. No less, and even more important stage - cooling. After all, the reverse process of evaporation is condensation. Again, any C student from a comprehensive school can confirm this.

When condensing in the same mode, the vapor turns into a liquid - first, easily combustible compounds, then alcohol, then fusel oil, and already at the end of the distillation - distilled water.

The design of the moonshine still, for all its simplicity, allows you to regulate these complex physical and chemical processes and at the household level to obtain different fractions of alcohol-containing liquids. But during distillation, it is necessary to maintain a certain thermal regime - if you simply heat the mash to a boil and wait until it condenses, then the result will be the same mash, only cleaned of mechanical sediment.

How the moonshine is arranged

The design of the distiller is not so important, it is more important to know how to use the moonshine still. There is nothing difficult in the process of moonshine. It is only important to realize the role of each component of the distillation cube.

Container for mash

It should have a volume of at least 10 liters (optimally - 20-40 liters). Considering that about 250 grams of decent moonshine comes out of one liter of mash, then you should not fence a garden to get a bottle of vodka. The real productivity of the device is justified if it is possible to get 3-5 liters of moonshine in one session. This amount is enough until the next mash is ripe.

Stainless steel is the most ideal material for a cube

Any container with a lid that can be sealed can be used for the cube. Aluminum flasks from under milk are very widespread. They are very convenient thanks to a hermetically sealing lid provided with a standard seal that can withstand high temperatures and is acceptable for contact with foodstuffs.

But there are a number of pitfalls here - many researchers say that the construction of a moonshine still using aluminum, whether it be tanks or pipelines, is unsafe for health. The bottom line is that ethyl alcohol interacts weakly with aluminum, but methyl and other components of the mash and alcohol-containing vapors of the moonshine still form a number of rather dangerous compounds with this metal. If it is possible to get a stainless steel or enameled tank, it is better to forget about aluminum.

The aluminum can is the most popular cube container, but not the safest.

Pipeline

Better than stainless steel, so far, the material for the coil and pipeline has not been invented. You can use a tube with a diameter of 10 mm. Optimally - 15 - 25 mm. The peculiarity of stainless steel is that it welds well, lends itself to threading and very actively resists chemical influences, including alcohol vapors.

The length of the pipeline from the tank to the refrigerator must be at least 1 - 1.5 m. It is best if the vertical part of the L-shaped steam pipeline rises 0.5 - 0.7 m above the cover level. This allows you to use the tube as a dephlegmator. The heat capacity of stainless steel is quite high and on the way to the refrigerator, part of the high-boiling fusel oils will certainly condense and drain back into the wash.

The design of moonshine stills provides that it is recommended to install a steamer on the way to the refrigerator. This is a simple in design, but very effective filter for separating fusel oil. The principle of its operation is surprisingly simple (like everything ingenious). A container with a volume of 0.5 - 1 l (ordinary glass jar) is equipped with a hermetic lid with two nozzles. The inlet falls below the cut of the lid by 1.5 - 3 cm, separated from it by 2/3 of the diameter of the outlet - by 75% of the height of the jar.

The steam of mash entering the inlet pipe with a high temperature is cooled in the volume of the can, and the fusel oils turn into a liquid. Alcohol vapors move on and through a long tube are fed into the refrigerator, where the moonshine condenses. The temperature on the steamer, for its effective operation, must be at least 78 C. You can find out about measuring the temperature in a moonshine still on our website.

The design of the moonshine still

Fridge

One of the most important parts of the apparatus. Regardless of its design, it must provide vapor cooling to room temperature. The maximum allowable limit is 30 C. this is in the case of the first distillation. For more complex processes of distillation of alcohol, a different mode is required.

The best refrigerator design is a stainless steel coil in a water bath. Water can be flowing or stagnant. In the first case, it is necessary to ensure its counterflow in a volume of approximately 10 liters per 100 ml of the resulting product, in the second - 25 liters per 1 liter of mash with a 25% water change every 30 minutes of the distillation process.

Still water coil option

What else you need to know about the moonshine still - the cube must be washed (thoroughly) after each session, the steam pipeline must also be washed with clean water under pressure.

The device of the moonshine still is described in detail in this video:

Today, moonshine is made of excellent quality, without the presence of fusel oils and an unpleasant odor; elite brands of strong drinks are produced on its basis: rum, whiskey, brandy. The main task of the moonshiner is to constantly control the temperature and the entire process, but the automatic moonshine still simplifies production because it works offline.

Users who are interested in the home production of high quality alcohol products can find a lot of interesting things in this article and significantly expand their horizons in the field of home distillation of moonshine, pure as a baby's tear.

The technology is quite simple and has not undergone drastic changes over many centuries of use, only improvements, according to technological progress. Modern devices operate according to a previously developed system, and the whole process can be represented as separate stages:

1. Braga is poured into the container, and then it is installed on a gas or electric stove. Manufacturers specifically for these purposes produce light and powerful tiles, even of the induction type.
2. We collect the entire structure of the device.
3. Turn on the heating device.
4. Upon reaching +78°C, alcohol vapors begin to move along the structure.
5. Passing through the coil, which is in running water, the vapors condense.
6. Alcohol-containing liquid is directed by gravity into a substituted container.

The task of the user is to monitor the tightness of the entire system so that steam does not leak. If tightening the cover fasteners does not eliminate the leak, turn off the heater immediately. After waiting for the boiling to stop, it is necessary to open the lid and find out the reasons for the depressurization. After troubleshooting, repeat the entire process.

Design

Computer-controlled devices are very rare and differ from ordinary products only in the presence of a control unit, the main design has remained unchanged:

1. The distillation cube is made of durable metal, some devices have a heating element built into this vessel to facilitate heating control. The best models are made of AISI 304 food grade stainless steel, as it is neutral to alcohol vapors.
2. Thermometer: its main purpose is to show the temperature inside the container, without this little helper you will not be able to control the boiling process. The electronic control unit in the automatic analogue captures temperature changes constantly.
3. Connecting tubes. Through them, alcohol vapors are sent to the dephlegmator.
4. Sukhoparnik or dephlegmator - it performs an important mission of intermediate purification of vapors from fusel oils and other impurities that adversely affect the quality of the final product. It can be used as a flavoring agent for future moonshine; for this, fresh zest from an orange or lemon is put into it during assembly.
5. Fridge. Here, vapors condense into an alcohol-containing liquid; they can be of several types.

If the apparatus is equipped with a flow-type refrigerator, then the heated liquid is cooled by running water - another type can use a container with cold water, through which hot moonshine is driven through the tube.

Advantages and disadvantages

The advantages of automatic devices include:

• vertical refrigerator;
• long operation, subject to high-quality manufacturing;
• pretty simple usage.
• Wide mouth for easy cleaning.

There are disadvantages, but mostly of a constructive nature:

• thin walls and bottom of the main tank;
• some models cannot be heated on induction cookers;
• water connection hoses are not included in the kit;
• low performance.

If the device is equipped with a heating element, then the user gets an additional headache: descaling must be done periodically, and replacement in case of burnout will be very expensive.
The principle of combination can be applied to moonshine stills: the more components in the product, the more difficult the operation and the higher the cost of repairs. Therefore, when choosing a model, these factors should be taken into account.

Operation features

Many users think that having bought a moonshine still with automatics, they got rid of the hassle, but this is not a home-made alcohol harvester - the process must be controlled. Automation cannot cut off unnecessary fractions, the so-called "heads" and "tails", turn off after the end of the process - these stages must be controlled independently.
It is not necessary to constantly monitor the process - it is enough to cut off the first fractions and go about your business, you just need to know the time when the main distillation ends in order to cut off the “tails” in time. Automation strictly monitors all other processes. The conclusion is this: experienced distillers need automatic moonshine, and beginners should “get their hands on it” on simple equipment.

How to choose

To choose the right modern moonshine still, you need to understand its functional purpose, because there are such designs on sale:

1. Classic style distiller. It consists of two parts: a distillation cube and a refrigerator or coil. This design is in great demand, especially in rural areas.
2. With the presence of a sukhoparnik - an intermediate container between the distillation cube and the refrigerator.
3. Alambik - a copper distiller for the production of cognac and whiskey using traditional technologies, has the upper part of the distillation tank in the shape of a dome. An excellent copy for a gift to a person who is a passionate fan and connoisseur of elite varieties of alcohol.
4. A beer column is a product in which the cooling module is made in the form of a vertical pipe ending with a reflux condenser. It is used for the production of not only moonshine, but also noble home-made drinks, for example, chacha from grapes, retains the aroma of the distillation product.
5. The distillation column is a vertical structure with mass transfer packing for fractionation.

Now we need to decide on the internal volume of the distillation cube. It is filled only by 75-80%: for example, with a total capacity of 15 liters, only 12 liters of mash are poured so that when boiling, the excess does not fall into the filtration zone.

The performance of the apparatus is expressed in liters per hour of operation, but you should ask about the maximum possible volume of the cube, the temperature of maximum heating and the intensity of cooling. When buying a column, keep in mind that its height is usually a little over a meter, so you need to take into account the height of the ceiling in your house or the room where you plan to use the device.

Today, manufacturers use stainless steel and copper for the production of moonshine stills, so the price is much higher than handicraft counterparts that are made from thick-walled aluminum. The presence of electronic control units simplifies the process, but complicates maintenance: if one controller breaks, the entire device will not function and costly repairs will be required.

Rating of the best models

Moonshine still Phoenix Economy 10 liters

• Body material: AISI 430 steel
• Productivity: 3 l/h
• Volume of alembic: 10 l
• Thickness: walls - 1.0 mm, bottom - 1.5 mm
• Neck diameter: 110 mm
• Dimensions: 230x230x490 mm
• Weight: 4.5 kg
• Product strength: up to 70%
• Warranty: 12 months

• high performance
• you can distill fruit mash
• refrigerator 5 turns fast cooling
• heating on any stove

• not found

Moonshine still MAGARYCH Premium BKDR 20

• All parts are made of food grade stainless steel.
• Productivity: 1.4-2.0 l/h
• Distillation tank volume: 20 l
• Wall thickness: 1 mm
• Neck diameter: 80 mm
• Dimensions: 270x270x655 mm
• Weight: 4.2 kg
• Moonshine strength: up to 70%
• Service life: at least 5 years

• high build quality
• reliability of materials and design
• improved appearance
• full set

• poor performance.

Moonshine still Pervach Econom 12

• Body material: steel 08X18H10T
• Productivity: up to 2.0 l/h
• Volume of alembic: 12 l
• Tank walls 1 mm thick
• Neck diameter: 40 mm
• Dimensions: 230x230x380 mm
• Weight: 3.35 kg
• Warranty: 1 year, unlimited life

• high reliability
• quality-price ratio
• simple use

• small neck size

Budget class device with normal performance and high reliability of all materials. Pretty compact so you can store it anywhere.

The production of ethyl alcohol, which is called alcohol, from various sugar-containing products at home occurs according to a relatively simple technological chain. First you need to prepare a composition containing sugar. Then add a certain amount of yeast to it and let the mixture settle.

During settling, fermentation of mixed products occurs, the result of which is the appearance of mash - a composition that includes alcohol (ethyl alcohol). It should be overtaken in a special unit to get a pure alcohol-containing drink.

A typical unit for producing ethyl alcohol is as follows: it consists of a condenser (a coil in the form of a tube twisted into a spiral) and a closed container. On the Internet, it is easy to find a lot of advice on how to assemble a moonshine still yourself. But nowadays there is no need to independently manufacture such an installation - it is much easier to purchase a ready-made unit. On our website you can find information about what the moonshine still looks like, how to connect it, how it works and how to operate it.

The principle of operation of the installation for home brewing (distillation) is based on the fact that the boiling and evaporation temperatures of the compounds present in the mash are different. When the tank with mash is heated, the process of evaporation of its components is noted. The resulting vapors are sent to the condenser, condense into a liquid on its inner surface, and then drain from the coil into a container for collecting finished alcohol.

It is enough to listen to an experienced person once or read the relevant materials in order to understand how to assemble, connect and use a moonshine still. It is important to know the following here:

• Light impurities in the mash begin to evaporate (and very actively) when the mixture is heated to 66-68 ° C. At the same time, “primary” comes from the condenser, which is recommended to be drained due to the presence of compounds harmful to human health in it.
• When the liquid in the tank heats up to 78-86 ° C, real alcohol begins to drip from the device. The specified range should be followed by those who plan to produce high-quality alcoholic beverages.
• When the mash is heated above 86 ° C, there is a condensation of fusel compounds - heavy substances that make alcohol less quality and tasty.

On the Sam-machines website you will see how the moonshine still looks like today, learn how to assemble it and how it works, as well as all the rules and subtleties of its operation. You just have to choose the right unit and do an interesting business - the production of homemade whiskey, calvados, moonshine.

The installation connection depends on the type of equipment you have chosen. The flow unit must be connected to the central water supply to cool the coil, and for a non-flow unit, cooling water is poured into a container with a coil.

To assemble the installation, you must follow the instructions that come with all units, since each model is individual and has its own nuances.