Odorless moonshine: we use simple and proven tools
There are people, which is characterized by moonshine aroma seems incredibly attractive and appetizing. But those, to whom it is not very pleasant, still more. Therefore, the dream of any artist is to get odorless moonshine. Sometimes this happens almost by itself as a result of adherence to technology at all stages. And sometimes to achieve that, so that there was no specific odor, extremely difficult. You can just come up with, than to paint moonshine, to hide the flaws of production, and you can try to solve the problem at the root.
What does moonshine smell like?
To love or not to love the moonshine spirit is a matter of personal taste. And let the smell of homemade alcoholic beverages is not very pleasant, it could be tolerated. But the presence of foreign odors indicates the complex chemical composition of the product, not all elements of which are equally useful. That is why the task, how to make odorless moonshine, cannot be considered a simple whim. In pure alcohol (about 96 °), derived from alcohol, the following substances may be contained as much as possible:
Table of permissible amounts of impurities in moonshine
In this table, "fusel oil" is a mixture of different alcohols with a high boiling point.
Usually, after, like a distiller trying to insist on moonshine, filter, remove foreign odors and tastes, the content of harmful substances is still exceeded many times, or even dozens of times. This explains the severe alcohol intoxication, popularly called a hangover. That there was no such effect, you need to deal with some shortcomings, master and adhere to the technical process as a whole.
What is wrong
At each distillery the received product from time to time suffers from the same symptoms. Who does not know, how to get rid of the smell of moonshine, gives rubber, someone gets a drink with a distinct vinegar scent, it seems to someone, that its products smell like burnt… All this indicates the presence of specific harmful impurities:
- Smells sour - contains many aldehydes. Probably, lactic acid and others were introduced into the wort
bacteria, who "competed" with fungi in the processing of carbohydrates and starch and did well - the brew is partially sour. Odorless and tasteless moonshine will come out, if you use clean dishes, take only fresh fruit, berries, root crops, reduce fermentation time (example, by adding extra sugar).
- There is a smell of burnt rubber. You need to inspect the moonshine machine, on which you are trying to expel homemade alcohol. Replace rubber tubes and gaskets with food grade rubber or silicone.
- Smells like acetone. You can remove this odor, only at rigid cutting off of "heads".
These are not all "diseases", which can affect moonshine and products from it. It is worth removing at least these symptoms, and the drink will become much cleaner and safer. And the best, what can be done, to repel odors and foreign tastes, it is to try to follow the technical process, developed by chemists.
How to make the right moonshine
There are many ways and nuances, how to drive moonshine without odor and harmful ingredients. You can understand them only if you have experience. But for a start, enough basic knowledge about it, how everything should happen. It is not necessary to take the stated process as a reference, but, perhaps, something will clear up.
- Potatoes and sugar are ideal products for brewing. All others will be sure to contain an excess of lactic acid and other bacteria, which will spoil the case and provide acetic and other aldehydes, including furfural - a substance, causing paralysis and death.
- Secondary distillation is not redundancy, and production necessity - that's what "organochemists" think.
- During distillation it is impossible to remove all impurities. This is due to their boiling points and the imperfection of home equipment. So to cook in the kitchen the perfect moonshine will not work. Estimate t evaporation of harmful components of the brew according to the table (furfural has an approximate boiling point of + 130 ° C):
Table of moonshine harmful impurities with boiling points
So getting odorless moonshine in practice is extremely difficult. When heating the raw material to the boiling point of ethyl alcohol (+78,35° C) most of the harmful substances "fly" with him.
What shall I do
Task, how to remove the smell of moonshine at home can be solved only by multi-stage cleaning and distillation:
- We prepare braga according to all the rules. In no case do not overdo it - do not allow the growth of excess microflora and fauna, and as soon as it is ready, send for distillation.
- Перед перегонкою брагу потрібно ретельно фільтрувати і очистити.
- Moonshine should be driven at "low speeds", without overheating the raw material and without increasing the pressure in the distillation cube, so as not to begin to evaporate impurities with high t boiling.
- Be sure to discard the "heads" and "tails" - they contain all the most harmful.
- Diluted moonshine should be subjected to dry cleaning. Optimally, diluted to 25 ° -30 °.
- After re-distillation, another filtration step must be performed.
- After two, after three weeks of settling, you can once again clean the product with charcoal, then decide, than to fill moonshine, to mask the remnants of odors.
There are no limits to perfection
It is extremely difficult to get odorless moonshine. To achieve this cherished goal, it is necessary to improve production technologies at all stages. Raw, equipment, substances for filtration - this is the field for research. Try, and the result will not be long in coming.
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