2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The technology of making moonshine, as a rule, is based on heating fermented mash to the maximum boiling point and subsequent cooling of alcohol vapors. In order to prepare really high-quality odorless moonshine, stepwise heating of the mash is necessary. Let's take a closer look at the process.
A bit of technology
So, first, the mash 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 mash is carried out at a high speed. When the temperature reaches 70 degrees, it is desirable to reduce the speed. And when the first distillation appears, it is no longer increased. It is important to ensure that the temperature of the moonshine flowing from the apparatus does not exceed 30 degrees.
Otherwise, the quality of the finished product will be low. In order to get odorless moonshine, you must strictly adhere to the technology. If the resulting moonshine has an excessively high temperature, cooling should be increased. To do this, simply increasevolume of cold water. In addition to temperature, it is very important to monitor the speed at which the finished product flows out. Home brewing experts advise adjusting it to 150 drops per minute. A trickle is also possible, the thickness of which should not exceed a match. For the maximum distillation of all the moonshine contained in the mash, it is necessary to overtake a third of the original volume of the mash. When the temperature of the mash reaches 98 degrees, the distillation process must be stopped.
How many hauls are needed to get a great product
If you follow these guidelines, you will achieve an intense release of fusel oils. To get odorless moonshine, you need to achieve a more concentrated product. To do this, the resulting mixture is distilled again according to the above technology. Before re-distillation, moonshine is diluted with soft water. Everything is thoroughly mixed. The second distillation of moonshine is carried out only after a 45-degree concentration is reached.
By the way, the secondary run involves the separation of the product into fractions. So, for example, moonshine of the 1st fraction is obtained at the first stage of the distillation. It is not of good quality. It has a very strong odor and an unpleasant taste. Moonshine of the second fraction is drained into a separate container and used for the preparation of alcoholic beverages. True, and it requires chemical cleaning. After it, you can get odorless moonshine. Finally, a product that has passed three stages of distillation is considered to be of high quality. It turns out the mostclean, has a pleasant smell and not very strong taste. As a rule, it has a low alcohol content (about 10%) and contains a large amount of fusel oils.
The drink must be fixed, and you can put it on the table. Of course, you can’t know everything about moonshine. The process of its production, despite its apparent simplicity, has a lot of subtleties. It is necessary to expel more than one liter of this product in order to get a really worthwhile drink that can be pampered by relatives and friends. Oh yes, and remember that excessive drinking is fraught with negative he alth effects.
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