The technology of preparation of moonshine, as a rule, is based on heating the fermented brew to the maximum boiling point and the subsequent cooling of alcohol vapors. In order to prepare a really good quality moonshine without a smell, you need a step heating braga. Let's take a more detailed look at the process.
A little bit about technology
So, first the breg is poured into the brewing machine for 2/3 of the volume and the distillation process begins. At the first stage, the heating of the barge is carried out at a high speed. When the temperature reaches 70 degrees, the speed should be reduced. And when the first otgon appears, it is no longer increased. It is important to ensure that the temperature of the moonshine emanating from the apparatus does not exceed 30 degrees. Otherwise, the quality of the finished product will be low. In order to get moonshine without a smell, you must strictly adhere to the technology. In the event that the resulting brewing has an excessively high temperature, the cooling should be strengthened. To do this, simply increase the amount of cold water. In addition to temperature, it is very important to monitor the speed with which the finished product runs out. Experts in the field of brewing advise to adjust it to the level of 150 drops per minute. A trickle is also possible, the thickness of which should not exceed the match. To maximize the distillation of all the moonshine contained in the brew, one must surpass a third of the original volume of the brag. When the temperature of the barge reaches 98 degrees, the distillation process must be stopped.
How many distillations are needed to get an excellent product
If you follow these recommendations, you will achieve an intense selection of fusel oils. To get moonshine without a smell, you need to achieve a more concentrated product. For this, the resulting mixture is distilled by the foregoing technology. Before re-distillation, moonshine is diluted with soft water. Everything is thoroughly mixed. The second distillation of moonshine is carried out only after the 45-degree concentration is reached. By the way, the secondary run assumes the product is divided into fractions. For example, the moonshine of the first fraction is obtained at the first stage of the distillation. It does not differ in good quality. He has a very sharp smell and unpleasant taste. Samogon of the second fraction is merged into a separate container and used for the preparation of alcoholic beverages. True, and it requires chemical cleaning. After it you can get moonshine without a smell. Finally, a product that has passed through three stages of distillation is considered to be qualitative. It turns out to be the most pure, it has a pleasant smell and not very strong taste. As a rule, it has a low alcohol content (about 10%) and a large volume contains fusel oils. The drink should be fixed, and you can put it on the table. Of course, you can not know about moonshine. The process of its production, despite its seeming simplicity, has a mass of subtleties. It is necessary to drive out not one liter of this product in order to get a really worthwhile drink, which can be pampered by relatives and friends. Oh, yes, and remember that excessive drinking can lead to negative health consequences.