How to remove the smell of moonshine at home? Methods and technology of purification

It has long been in the past those times when negligent moonshiners indulged in active criticism in short films. Today, the corresponding device can be quite officially purchased directly with home delivery, and a natural strong drink is made at home by many. And some prefer to build a distillation cube with their own hands, the benefit of drawing access is a great many. And it's not just a growing crisis: vodka in the store can still afford to buy almost everyone.

Himself did!

Moonshine is good because you always know exactly what it is made of, how many degrees it contains, in addition, the whole process of production can be regulated independently. But if the technology of this process of distillation is fairly simple, there would be a good apparatus and normal raw materials, then the taste and smell of moonshine after the first forcing will sometimes leave much to be desired and like very few connoisseurs. Accordingly, need to be improved. About how to do it at home, and tells our article.

Why clean the taste and smell?

Removing the smell of moonshine, as well as its unpleasant aftertaste, is necessary for several reasons. Of course, the true lovers of a strong drink are inclined to put a purely aesthetic factor to the fore. Like, a good alcohol, even made from sugar, can not be an acetone taste of bad vodka or essence, remotely resembling a pear. After all, then the use becomes very unpleasant. And many people think how to remove the smell of home-brew in the home, leafing through the mountains of literature on this - paper and electronic. The blessing of described ways suffices.

The guarantee of health

But an important reason, prompting to search for recipes of moonshine without smell and unpleasant aftertaste, is the health factor. After all, if the drink is not properly cleaned, then it becomes (in terms of scientific research) just dangerous. In addition to the fact that it contains ethyl alcohol, considered even useful in small doses, moonshine includes fusel oils, acids - formic and acetic, aldehyde acetic, methyl and amyl alcohols and some other substances that cause notable harm. That's why some advanced moonshakers think first of all not about how to remove the unpleasant smell of moonshine (this is already a side effect), but about how to make it less harmful to the human body.

When do I do additional cleaning?

Usually it is carried out after the first distillation of the barge. It is also necessary to intermediate filter the beverage, and dilute it to a weaker degree, for example, before re-distilling the product. Remember: the stronger the composition, the more difficult it is to get rid of impurities, which just give an unpleasant smell. At each distillation, it is also necessary to discard "heads" and "tails" - they contain the maximum amount of harmfulness.

How to remove the smell of moonshine at home?

To maximize the taste, aroma, harmless characteristics of the drink, it is subjected to additional processing. This can be done by chemical or biological purification, distillation, filtration, infusion, freezing. And it is best to use several methods at once. Milk, eggs, bread, soda, manganese, charcoal and other products are used as cleansing agents. But let's dwell on some of the techniques that explain how to remove the smell of moonshine at home, in more detail. We hope that the described methods will help greatly improve the taste of your home product.

Second distillation

Repeated run - the most effective means, according to many practitioners of self-brewing. Moreover, if there is a good device, this is a very simple matter (since you have already carried out the first distillation yourself, you will surely cope successfully with the second stage). You just have to follow some rules that precede the process. Main: dilute the mixture for re-distillation to a strength of 20-30%. Then the separation of harmful impurities will occur better. And although in a temporary sense the whole process is quite protracted, it allows you to produce the most purified alcohol.

So, how to get rid of the smell of moonshine? The simplest procedure is as follows: we carry out the distillation of the liquid in the apparatus, as for the first time (and some for the sake of truth do also the third, but, in our opinion, the best is the enemy of the good).

Manganese

Manganese is used in the form of crystals, sold in any pharmacy. During dissolution, a liquid of characteristic crimson color is obtained. By the way, this effective cleaning agent can be combined with baking soda and activated carbon: cheaply and efficiently! They act much better with the Bloc.

1. For one liter of the drink, add two grams of potassium permanganate, bought at the pharmacy. It is necessary to mix well, that the crystals are completely dissolved.
2. We stand for at least 12 hours.
3. During this time to the bottom of the dishes (it is better to produce the procedure, for example, in a transparent 3-liter jar), a characteristic precipitate falls out, and the liquid itself becomes clarified and becomes transparent.
4. We filter the beverage (let's go through gauze with cotton wool) and pour into bottles.

Caveats and tips

Some moonshiners oppose such purification by chemical means, with the help of potassium permanganate, claiming that when it acts, a reaction occurs and aldehyde and methanol are formed. However, manganese is used for cleaning even in large industries. However, after cleansing the drink is again distilled. You can implement this procedure and you, for accuracy, discarding the first grams of one hundred product received. Also it should be remembered that with the help of potassium permanganate it will not be possible to get rid of harmful substances in full, so that you still have to apply some other method of purification.

Combined method

You can do this: 3 grams of manganese chemist dilute in a glass of hot water. Then add this solution to a liter of moonshine of the first distillation. After adding a large spoon of salt and soda (salt to take without iodine). All carefully mix and leave in a dark place before precipitation (you can overnight). In the morning, we filter out the drink well.

Coal activated

Many recipes of moonshine without odor include additional purification by this substance. It can easily be bought at the nearest pharmacy. Coal absorbs many chemicals that are contained in distilled moonshine. From the crushed coal it is possible to make filters with the help of gauze and cotton wool. But it's best to throw it directly into the liquor, leave the drink overnight, and then filter. In this case, a good result will be guaranteed.

Eggs and milk

This is an old method of cleaning, successfully used by some moonshakers and to this day. The essence of it is that, exposed to acids, proteins turn off and attract a lot of harmful substances, adsorbing them. Thus, the drink is pretty well cleaned. It is enough to take a glass of milk (or a pair of eggs in raw form) per liter and set the mass in a dark warm place. After some time, remove the coagulated protein by filtration. And one more feature: as a result of this purification moonshine turns muddy. Some see this as a special rustic style. But in order for the liquid to become transparent again, it must be overtaken once again (see above).

Freezing

This method is based on the fact that a strong moonshine freezes only partially at sufficiently low temperatures. Cures water plus impurities contained therein. They need to be removed, leaving the unfrozen solution. However, in this way it will be possible to get rid of only a small part of the hazards inherent in the drink of the first distillation.

Aromatization

A separate method, which is actively used to solve the issue, how to remove the smell of moonshine at home, is the aromatization of the finished product in various ways. Significantly improve the taste and discourage the smell of herbs, fruits and berries, spices, ready-made concentrates that successfully imitate whiskey or cognac. When using flavors, remember that the strength of drinking should not be above 40-45 percent, then there is a good interaction. A good impact on moonshine is traditionally provided by the oak bark, removing fusel oils and converting the drink into a more noble one. However, it should be remembered that aromatization is not a panacea, but only an additional measure, more aesthetic. With its help you can to some extent extinguish smells, but harmful substances in the moonshine will continue to be. Thus, before the aromatization of the drink (the transformation, for example, of ordinary moonshine into home-made cognac), experienced practitioners recommend re-distillation and only then use the appropriate additives.