Methods for cleaning moonshine from fusel oils

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

During the time of the Union, the state owned a monopoly on the production of alcohol. It fought against moonshine by law, created a negative image for moonshiners and moonshine. However, even the mighty state machine could not completely eradicate home distilling. Moonshine remained a desirable and affordable drink, served as a kind of "liquid currency" among the population.

Times have changed, laws have become softer. Today, home-brewing is turning from a shameful and illegal activity into a popular hobby. Handicraft moonshine stills are being replaced by well-thought-out machines made of high-quality materials. Long-term trends are starting to change. Indeed, at all times moonshine was more popular in rural areas, where, according to some studies, even today there are four bottles of moonshine for one bottle of vodka.

Today, urban distillers compete among themselves in the manufacture of drinks that are not inferior in taste to good cognac or whiskey. People are attracted by the ability to control all stages of production. The benefit from distillation is not primarily economic, but moral and physical. Vinokur takes pride in creating original andquality drinks that are safer than store-bought products when made correctly.

However, the path to the ability to "drive" good moonshine, without impurities, is long and thorny. Often, beginners are negligent in the thorough cleaning of moonshine, not attaching much importance to it. This is a big mistake, sometimes even fatal. It happens from ignorance of what irreparable harm to the body can cause substances that are formed together with alcohol during distillation. Every novice distiller needs to strictly follow the immutable truth: good, pure moonshine can only be made by strictly observing all the technological stages of its manufacture.

Technology

There are no trifles in home brewing, frivolity or the desire to get more product causes a poor result and endangers the he alth of the drinker of this product. There are the following technological stages in the manufacture of moonshine:

1. Selection and preparation of raw materials for mash.
2. Fermentation of mash.
3. First distillation.
4. Cleaning moonshine.
5. Subsequent distillations.
6. Flavoring and infusing the product.

Why are harmful substances produced?

Each of the stages plays a role in the taste and purity of the drink. However, distillation and purification are decisive for the quality of moonshine. During distillation, under the influence of temperature, not only alcohol is evaporated from the mash, but also substances that are poisonous to humans, they are commonly called the collective word “fuel fumes”.

The composition of the fusel contains fuseloils, methyl, isopropyl, isoamyl alcohol, furfural, acetone and other compounds that affect the liver, organs of vision, brain, disrupt the functioning of the heart and digestive system, can lead to chronic ailments and even lethal intoxication. After the first distillation, almost half of the product consists of these substances. Get rid of them in two ways.

First - cutting off the initial and final fractions of the product, in which the concentration of the poison is the highest. An experienced distiller without regret cuts off the so-called "tails" and "heads", because he is aware of how harmful they are and how they affect the quality of the final drink. But a careless beginner, wanting to get more product, can cut off too few harmful fractions. As a result, his moonshine will turn out not only with a bad smell and taste, but also simply dangerous to he alth.

The second way is a scrupulous cleaning of homemade moonshine. It is a complex and, in a sense, creative process. In order to rid the drink of impurities as much as possible and prepare it for further distillation and flavoring, the distiller is likened to a practicing chemist. He needs to choose the best way, and preferably a set of methods, and then carefully and accurately perform the cleaning. Before it, moonshine must be diluted with water to 35-40 °, with such a concentration of alcohol, harmful impurities are usually separated with maximum efficiency.

Basic ways to clean moonshine at home

Main methods include:

• freeze;
• oil;
• charcoal;
• milk;
• egg white;
• fruit;
• soda;
• potassium permanganate;

Frostbite

A simple, proven over the years effective method based on the difference in freezing temperatures of impurities and alcohol. Moonshine in a metal container is placed in the cold or in the freezer. Harmful substances freeze to the walls together with water, the purified product with a high alcohol content remains liquid.

Pros: simplicity and efficiency.

Disadvantages: Needs low temperatures. Not everyone has a large refrigerator, and frosts become rare even in winter.

Oil: how to apply

Cleaning moonshine with oil is one of the most effective ways, based on the fact that harmful substances mix easily, stick together with oil, unlike alcohol and water. Olive or refined vegetable oil should be poured into moonshine at the rate of 20 milliliters per 1 liter of the product to be cleaned, shake thoroughly several times, and then leave the container alone for at least twelve hours, or longer.

The oil with the dissolved fuselage will rise to the surface, and the purified drink remains under it. Correctly draining the moonshine is the most crucial moment in this method. This is done with a straw or through a tap installed at the bottom of the tank. The main thing is not to hook oil with harmful compounds.

Advantages of cleaning moonshine with oil at home: an excellent result, after it the fusel taste and smell almost completely disappear from the drink, the absence of chemistry, the availability of oil,efficiency.

Disadvantages: loss of moonshine, time-consuming draining process.

Cleaning moonshine with charcoal

Classic of the genre. A simple and effective method based on the ability of coal to absorb harmful impurities. Coconut or charcoal is used. Cleaning moonshine with activated charcoal is not the best option, since pharmaceutical charcoal absorbs too little fusel oil.

The algorithm is simple: you need to add coal to the container with moonshine at the rate of 10 grams of coconut or 50 grams of wood per 1 liter of the product to be cleaned, shake well several times a day for two to three weeks, then let it stand for about a week, so that the coal with the fuselage absorbed into it sinks to the bottom. Then it remains only to filter the mixture to separate the purified product from the coal.

There is an elegant variation of this method - using carbon water filters. Like drinking water, moonshine is poured into a jug, passes through the filter, getting rid of some of the impurities. Of course, the filter efficiency is lower than charcoal, but the whole process takes much less time.

Advantages of cleaning moonshine with coal: high efficiency, moonshine does not smell of fuselage, natural coal, simplicity.

Disadvantages: the product has a vodka, sharp taste.

Milk

In this case, getting rid of fuselage occurs due to the coagulation of two proteins contained in milk (albumin and casein) when they interact withharmful molecules. To put it more simply, getting into moonshine, milk curdles and at the same time absorbs fusel oils. This method is good for cleaning moonshine after the final distillation, because the milk particles remaining in it decompose at high temperatures and give the final product not the most pleasant taste and aroma.

Use non-fat pasteurized milk: the higher the fat content, the cloudier the drink will be. Pour milk into the container with the product to be cleaned at the rate of 100 milliliters per 1 liter of moonshine with an alcohol concentration of at least 45%, with a lower strength of the drink, the proteins will not coagulate well. Stir the mixture carefully and leave in a dark place for about a week so that the coagulation reaction is complete, and then filter.

Advantages: efficiency, simplicity, natural products.

Disadvantages: milky aftertaste and cloudiness appear, the degree of the drink decreases.

Egg white

The principle is the same as with milk. Protein folds when it reacts with harmful oils. In moonshine with a strength of 45-50 °, you need to introduce protein whipped with a couple of tablespoons of water at the rate of 1 protein per one and a half liters of the product being cleaned. The product immediately coagulates, turning into white flakes, which completely settle in a few days. All this time, the container should be in a dark place and at rest. After the flakes settle, the moonshine must be filtered.

Advantages: efficiency, simplicity, natural products.

Flaws: Appearsegg taste and cloudiness, the degree of the drink decreases.

Fruit

An original way to clean moonshine, which at the same time enriches the drink with fruity flavors and smells. The method is equally good both after the first distillation and after the final one. For three liters of the product to be cleaned, take one large apple, cut into slices without cores, and one large carrot, peeled and cut into medium pieces. To defend moonshine in a dark place for about three days, until the fibers begin to move away from apples and carrots. Then take out the fruits, and carefully strain the drink.

Advantages: simplicity of the process, natural products, simultaneous flavoring of the drink.

Disadvantages: low efficiency.

Potassium permanganate

Despite the low efficiency and dubious benefits of the chemical, cleaning moonshine with potassium permanganate remains very popular. For 1 liter of the product to be purified, 1 gram of potassium permanganate is taken, diluted in 100 milliliters of water. The mixture settles for at least half a day and is filtered. It is difficult to explain the persistence of this method, most likely, it has simply passed into the category of persistent myths that wander from generation to generation and in which people prefer to believe in spite of the facts.

And the facts are as follows: potassium permanganate, better known as potassium permanganate, reacts only with some impurities in the moonshine, and with them precipitates, the rest of the harmful substances remain in the product. The distiller may have a false belief that the moonshine is purified, although in factin fact, it may contain a deadly concentration of a substance that is neutral with respect to potassium permanganate. Therefore, potassium permanganate is best combined with other methods, such as charcoal cleaning.

Pros: simplicity.

Disadvantages: low efficiency, use of chemical.

Soda

Cleaning moonshine from fusel oils with soda is a quick and affordable method. But it causes controversy among experienced distillers, who doubt its ability to effectively rid the product of impurities. The method captivates with its simplicity. In moonshine, you just need to add baking soda at the rate of 10 grams per 1 liter of the product being cleaned. Often potassium permanganate is added along with soda: 2 grams per 10 grams of soda. Then mix the mixture thoroughly so that the soda is completely dissolved, and leave it alone for 1-2 days, then filter it.

Dignity: availability, cheapness, simplicity.

Disadvantages: low efficiency, use of chemicals.