How to clean moonshine with milk, cleaning at home

If the primary purification of the distillate is mainly carried out using various adsorbents, then different types of filter media are used to further prove the moonshine and give it the necessary taste. One such way is to clean moonshine with milk at home.

Ways to clean moonshine with milk

Purification of moonshine from fusel oils with milk has only two options:

  • purification of moonshine in milk without re-distillation;
  • purification of moonshine with milk followed by distillation.

Each of these methods has its advantages and disadvantages. Example, the first option is the easiest to implement and requires a minimum of labor, but at the same time inferior in efficiency to the second.

The benefit of this method of cleaning moonshine is the use of only natural ingredients to remove harmful compounds. It is also worth noting, that no cases of obvious damage from this procedure were recorded.

As an option, cleaning moonshine with milk and salt can be used, used to soften water, which is a part of raw materials.

Which gives the purification of moonshine with milk

The recipe for cleaning moonshine with milk allows you to further reduce the content of harmful substances in the product, for example - excess fusel oils, formed during the fermentation of toxic alcohols and ethers and similar impurities.

Due to the content of albumin and casein in milk, after mixing it with alcohol there is a chemical reaction, as a result of which compounds of toxic substances precipitate. After completion of the reaction, the precipitate obtained is easy to remove by filtration.

A certain disadvantage of this method is the content of fats in milk, that will allow to receive muddy moonshine after clearing by milk. Therefore, it is recommended to use only skim milk to clean the alcoholic product (maximum 1.5% fat content).

Purification of moonshine with milk without distillation

This method of cleaning moonshine with milk is ??quite easy to implement and therefore very widely used in the manufacture of alcohol.

Its essence is to mix moonshine with low-fat milk (1-1,5%) to remove as a precipitate contained in the alcoholic product of harmful compounds.

This process can be presented in more detail in the form of the following stages.

  1. Pasteurized skimmed milk at the rate of approx. 100 ml of milk on 10 l moonshine. It is better to take milk 1% fat content. You can usually dilute with boiled water, but it won't be that. Fat can be reduced only then, separator. Next I will write the first proportion, to get skim milk for example 1% fat content, you need to dilute the milk with water. If your milk 3.2% fat is then needed on 100 ml of milk add 200 ml of boiled water. The result is approximately 1% fat content of milk.

It is worth noting, that there are different opinions about it, how much milk you need to clean moonshine. Available recipes, including - standards of industrial production and purification of alcohol, called different amounts of milk, necessary to eliminate harmful impurities. In particular, by some of these standards it is recommended to add from 0,25% to 1% volume of milk to the appropriate amount of alcohol. With, given the peculiarities of artisanal production of alcohol, number, how much milk is needed to clean moonshine, it is desirable to take at the level of the above.

Milk temperature, which is added to the distillate, it is desirable to maintain at room level. This will reduce the likelihood of sour milk in the process of purification of the distillate.

Purification of moonshine with milk after the second race is also used, when the product has already passed two filtrations with different substances. In any case, according to the available recommendations, the use of this method should be the final stage of proving moonshine.

  1. Thoroughly mix the resulting composition, tightly close the lid and place in a dark place with a temperature slightly below room temperature (15-17 ° C) for up to seven days.

Shake the container daily to mix the contents for the first five days.

In fact, immediately after adding milk to moonshine, a chemical reaction will begin, which will result in precipitation in the form of white flakes.

  1. After this period, the alcohol must be filtered into a new container. The resulting product will be ready for consumption.

A certain disadvantage of this method is that, that when using natural, not milk powder, in most cases, after cleaning the product becomes cloudy. What to do to eliminate such consequences will be discussed below.

Purification of moonshine with milk with distillation

The difference between the procedure of cleaning moonshine with milk before the second distillation from the above method is the number, how much milk is added per unit volume of alcohol, as well as in that, that after performing these procedures should be distilled.

The method of cleaning moonshine with milk before the second distillation can be represented as the following stages.

  1. The procedure for cleaning moonshine is virtually identical to the above method, the only difference is, what on 10 l of moonshine is added 1 l of milk.
  2. After filtration, the moonshine is diluted with water in a ratio of 1-to-1 and subjected to re-distillation.

If the milk is not curdled when cleaning moonshine, that is, there was no precipitation of flakes, this means, that the fortress of the product is insufficient. In general, there is a normal course of the reaction when the content of absolute alcohol in moonshine is not less than 40%. In accordance, another distillation of the product will be required to remove excess water.

You will also need to control the temperature during the assertion of alcohol. In that case, if the temperature of the moonshine content is too high, the milk may spoil and the drink will acquire an unpleasant sour taste.

Cleaning moonshine with milk powder

According to reviews, the use of milk powder gives a more stable and high-quality result of product purification.

The reason for this is the relative stability of the chemical composition of milk powder. In the process of making such a product, most of the differences are eliminated, caused by the individual characteristics of each milk sample (example, features of the cow's diet, her age and so on).

Cleaning moonshine with powdered milk at home is not fundamentally different from that used for natural milk. The only difference between this recipe is the need to pre-dilute the milk powder before adding it to moonshine.

About that, powdered milk which is greasy purification of moonshine, the same rules apply, as in the case of fresh milk. Because the higher the fat content of the milk used, the more turbid will be the moonshine after cleaning, it is desirable to use powdered milk with a minimum percentage of fat or skim at all.

Mainly for cleaning moonshine with skimmed milk powder is recommended to use 20 g of the mixture on 1 l distillate. With, powdered milk before adding to moonshine should be diluted with a little water and allowed to infuse.

You can also calculate the proportion, based on the proportions of the dry mix diluted by the milk producer. After that, use the prepared composition according to the recommendations for cleaning moonshine with fresh milk.

How to make moonshine transparent after cleaning with milk

The situation is common, when after cleaning with milk moonshine is cloudy. The reason for this is the use of milk with excessively high fat content, as the best option is to use skim milk. In this case, you need to lighten the moonshine after cleaning with milk.

Cleaning moonshine after milk is best done by passing the product through a funnel, filled with medical cotton wool or filter paper with the addition of a few crushed tablets of activated carbon. This will separate the fine particles, reducing the transparency of the product. There are other recommendations as well, how to clean moonshine after cleaning with milk, but this method is the most effective.

Video instructions on how to clean moonshine with milk

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