The primary reason that prompts the purification of moonshine is the state of abstinence, which occurs after the consumption of an unrefined drink. Simply put, withdrawal symptoms? this is a hangover syndrome. But it is worth noting that a hangover is not the worst unfavorable condition that can be taken by surprise in the morning. An unrefined drink can cause poisoning of the body, since it contains many harmful, hazardous to health, impurities, fusel oils, and also has an unpleasant odor.

What are fusel oils and how are they dangerous?

During the fermentation process, during the preparation of alcoholic beverages, both at home and in the factory, toxic substances and impurities are inevitably formed. Fusel oil? it is a single complex of one-component substances, which is a by-product of alcoholic fermentation. This set of toxins is visually a reddish or yellowish liquid with a consistency similar to oil, with a very unpleasant characteristic odor.

These oils not only have a detrimental effect on the mucous membrane, but are also really capable of poisoning the human body. Fusel elements, getting into the blood, cause severe dizziness in a person, loss of orientation in space, and also provoke nausea. A properly prepared drink does not contain a huge dose of the presented toxins, but they are quite enough to cause serious damage to the body.

A variety of methods for cleaning moonshine

Exists different recipes and methods of purification and filtration of moonshine at home. Some are physical or chemical methods while others simply consist in multiple distillation of the drink until the purest result is obtained. In order to purify moonshine, it is necessary to take into account the fact that at a higher alcohol strength and temperature, toxic substances and harmful impurities are more strongly retained in the final product. Therefore, moonshine should be diluted with water so that its strength varies from 40 to 45 °.

Cleaning moonshine with milk

This method will help get rid of the characteristic unpleasant odor and improve the taste of the product. A simple and reliable recipe allows you to combine other elements that contribute to cleaning at home. To clean the moonshine from harmful fusel oils, you will need to follow the steps in a specific order:

1. You need to take 100 ml of pasteurized milk and add it to a 10 liter container with alcohol.
2. Mix thoroughly and cover the container with a lid.
3. Then the solution should be kept in this form for a week, stirring every day.
4. After 7 days, you should carefully drain the liquid and filter through a gauze cloth or cotton wool.

Cleaning moonshine with soda or salt

This method is short term, using an absorbent solution of baking soda or salt. A huge plus
This method is a quick cleaning of the drink, which takes place within 24 hours. The recipe is simple to execute, this requires:

1. Take 10 g of soda, dissolved in 100 ml of pure water, per 1 liter of moonshine 40–45 °.
2. Then add the alkaline essence to the container with moonshine.
3. Cap the container and shake or stir thoroughly.
4. Let stand for about 45 minutes.
5. Repeat the shaking or stirring procedure and leave in a cool place for 10-15 hours.
6. Next, it is necessary to drain from the sediment and filter through cheesecloth or cotton wool, having previously wrapped crushed activated carbon in a filter.

Manganese purification of moonshine

More efficient chemical cleaning is achieved by combining potassium permanganate with soda. This method has a number of significant advantages, consisting in the fact that soda promotes withdrawal of such a substance as acetic acid, and potassium permanganate cleans moonshine from fusel oils. This recipe requires a clear implementation of actions in the prescribed manner:

1. Potassium permanganate in an amount of 1.5 g is diluted with 200 ml of pure water. The resulting solution is added to 1 liter of moonshine. The proportions are important and it is strictly forbidden to change them.
2. Next, you need to prepare a soda solution according to the above recipe.
3. The resulting lye solution is added to a container with moonshine, thoroughly mixing the liquid.
4. Then the alcoholic beverage needs to settle for about 30 minutes.
5. The container is sealed and placed in a cool place for 10-14 hours.
6. After the expiration date, the drink should be filtered, and then the product should be re-distilled.

With repeated distillation, this method allows you to achieve a high-quality and pure drink in which the taste will acquire sophistication, and the unpleasant smell will disappear altogether.

Purification of moonshine using vegetable oil

The oil purification recipe determines the removal of fusel oils. In order to avoid the transition of a third-party smell to moonshine, it is necessary to use raw materials with a weak aroma, and it is better that the oil is completely odorless. Cleaning technology consists of the following procedure:

1. It is necessary to dilute the moonshine with water until the fortress reaches 20 °.
2. For 1 liter of moonshine, there are 20 ml of oil, which is added to the drink.
3. The container is sealed and shaken continuously for a minute, then the liquid is settled for about 5 minutes and the shaking procedure is repeated with the same time.
4. Then the solution must stand for 24 hours in a cool place.
5. A day later, you will need to remove the collected oily film, then re-distill the moonshine.

The product, purified with oil and filtered through gauze with activated carbon, is re-distilled with separation of fractions.

Purification of moonshine using activated charcoal or charcoal

Activated charcoal or charcoal are excellent
cleansing agent for alcoholic beverages made by hand. The convenience of this method is the use of a charcoal filter during the distillation process. To create a filter, you need the following elements:

1. You need to purchase activated carbon. This can be done at a regular pharmacy.
2. Next, you need to grind the coal to a powdery state.
3. Then you should take an ordinary household watering can in the form of a funnel, put gauze, rolled in several layers, or cotton wool into it.
4. Pour coal into a watering can equipped with a filter at the rate of 50 g per 1 liter of drink
5. Place a funnel under the tap of the moonshine still and drip the drink. Or simply pour the charcoal into a container with moonshine, stir and leave for 2 weeks, shaking or stirring daily. After the expiration date, the liquid should be strained several times through cheesecloth rolled into 2 × 3 layers.

Cleaning moonshine with egg white

Casein and albumin? these are the main substances contained in egg whites x, having impeccable absorbing qualities. Thanks to these elements, fusel oils combine with protein and precipitate,
forming a substance in the form of white flakes. The method is not difficult to implement, for this you need to do the following:

1. For 1 liter of the drink there are 2 eggs, followed by the separation of the yolk from the protein.
2. The proteins must be added to the water and beat with a mixer (100 ml of water goes for 1 liter of alcoholic drink).
3. Pour the resulting liquid into the alcohol product and stir thoroughly.
4. Let the moonshine stand in a cool environment for a week.
5. For better absorption of fusel oils, shake the container every 12 hours during the allotted time.
6. After the moonshine has settled, and the sediment has accumulated at the bottom, the drink must be drained and filtered through a cotton or gauze filter.

Cleaning moonshine using rye bread crumb

In the olden days, the most effective way the cleaning of an alcoholic drink with the help of freshly baked bread crumb was considered. Subsequently use
With this method, moonshine lost its unpleasant odor and fusel oils. A recipe for this type of cleaning requires strict adherence to certain actions:

1. First of all, you need to purify alcohol using an absorbent product: egg white, coal.
2. For 1 liter of moonshine, there is about 100 g of bread crumb.
3. It is necessary to crumble the crumb, pour it into a container with an alcoholic drink and mix thoroughly.
4. Next, you should reliably cork the container and put it in a cool place for 2–3 days.
5. Then the moonshine is filtered.

An alcoholic drink should be strained twice, and then? re-distill, thanks to this, the taste will improve and the unpleasant odor will disappear.

Purification of moonshine using a water filter

Aquaphor or Barrier water filters are great as a homemade alcoholic beverage cleaning agent. Its use does not require any skills or additional equipment; it is enough to run the moonshine through the filter twice in order to obtain purified alcohol.

Frosty cleaning of moonshine

Basically, this method requires nothing more than low temperatures... For purification of moonshine from harmful impurities, fusel oils and others
toxins, you just need to freeze the drink and drain the unfrozen alcohol residues. This procedure should be repeated until frost forms on the container and the sediment in the form of a liquid stops forming.

Moonshine cleaning process? this is the very last action in the course of which it is obtained the purest drink... There are a huge number of methods, and every moonshiner will find a suitable one for himself. The main thing to remember is a simple truth: if alcohol, created with your own hands, has a cloudy color, this means that it contains fusel oils, which must be disposed of. The above recipes will help you achieve the best result.

The myths of the producers of factory alcohol about home-brewed moonshine.

Factory production of alcoholic beverages has found a dangerous competitor. Research by scientists has shown that half of the alcohol consumed in the world is made by artisans at home.

Unrefined moonshine can be not only harmful, but also poisonous. All components of moonshine, with the exception of water, are dangerous in a certain concentration: methanol, acetaldehydes (which include isoamilol, propyl, isobutyl and isoamyl alcohols), acetaldehyde, ethyl esters (formic, oil, valerian, acetic), methyl-acetic ether, alcohols (amyl and methyl), acids (acetic and formic). It is almost impossible to clean the moonshine from all harmful components, but this is not required, because each of them in a certain dose gives the moonshine a specific aroma and taste. production

In some Western countries, certain types of moonshine are produced in alcohol factories drinks, their purification is being developed by scientists. But the bulk of moonshine is purified by methods obtained empirically by artisans and who have not undergone full-fledged laboratory studies.

And yet, the producers of alcoholic beverages somewhat exaggerate the mortal danger of moonshine in order to discredit a competitor. For example, for alcoholic beverages, the content of their most dangerous components is considered the norm in the following doses: methanol up to 4 thousand mg / l, acetaldehydes up to 400 mg / l, isoamilol up to 4 thousand mg / l, fusel oils up to 6 thousand mg / l ... The concentration of these components in the moonshine of the first distillation from sugar: methanol 0.001 mg / l, acetaldehydes up to 160 mg / l, isoamilol up to 8 thousand mg / l, fusel oils up to 12 thousand mg / l. From these figures it follows that moonshine, purified from fusel oils, can successfully compete in quality with alcoholic beverages factory production. Handicraft producers of moonshine have clearly defined the main direction of purifying moonshine - purifying it from fusel oils. Poor-quality refined moonshine is not the rule, but an exception, for example, experts have determined that high-quality refined Russian moonshine is superior in quality to the popular Cutty Sark whiskey.

Moonshine cleaning methods

All methods of purification of moonshine are developed by folk craftsmen and are passed from mouth to mouth from generation to generation. Therefore, they should not be approached as scientific research. Some artisans try to study the results of cleaning in laboratory conditions, but these studies are not systematic. Nevertheless, the good quality of the purified moonshine allows us to hope that with a good choice of the purification technology, the desired result will be obtained. Handicraft production of moonshine is an industry in which experiment, past experience and personal skill replace scientific and laboratory research.

Purification of moonshine with potassium permanganate

In the presence of accurate scales, 2-3 g of potassium permanganate is dissolved in 50 ml of boiled water and a solution in 1 liter of moonshine is added, the jar with which is periodically shaken when sediment falls out, after 10 hours for 15 minutes, put on a cool water bath, then filter through cotton wool, gauze or flannel cloth. Moonshine is distilled again, if the quality is unsatisfactory, additional purification is carried out by another method.

Activated carbon cleaning

50 g activated carbon it is necessary to crush and add to 1 liter of moonshine. For 3 weeks, the mixture is shaken daily, settled for 1 week, then filtered through a water filter or cotton wool between layers of gauze. Activated carbon should not be made from animal bones; its use will not allow high-quality cleaning.

Charcoal cleaning

Charcoal can be crafted or purchased from the store. The best cleaning results are obtained with beech charcoal, but more commonly available birch charcoal is used. You can also use coal from such tree species as pine, spruce, linden, oak, alder, aspen, poplar, but the quality of cleaning will decrease.
Charcoal is made from wood that is less than 50 years old and has been stripped of bark, pith and knots. The wood is burned in a fire, ash is blown off the hot coal formed, it is placed in a container, after decay, it is crushed to a powdery state and sifted through a sieve.

A filter is made from 50 g of charcoal wrapped in several layers of gauze, through which 1 liter of moonshine is filtered after 3 days.
Charcoal can be replaced with charcoal made from coconut shells, and the consumption of coal is reduced by 5 times.

Biological coagulation of moonshine (purification with milk or egg white)

Milk cleansing is performed in 2 options:
a) 1 liter of milk is added to 5 liters of mash before its distillation, distillation should be carried out slowly, in the presence of a cloudy sediment after distillation, strain the moonshine and carry out a second distillation;

b) 1 glass of milk is poured into the finished unrefined moonshine, after folding the milk, the moonshine is filtered and cleaned again charcoal... The mixture is shaken every 2 days. After 7 days, the coal dust settled to the bottom is removed using a tube and the moonshine is filtered.

In each variant, after the second distillation and additional purification, controlling with a hydrometer, the moonshine is diluted to 40 degrees of strength, 100 g of small pieces of freshly baked rye or grain black bread are placed in 1 liter, shaken, and filtered after 2 days.

During the second distillation, the following rules must be observed:

• moonshine is diluted to 35 degrees of strength with cool water;
• water is poured into moonshine, and not vice versa;
• after the second distillation, the moonshine is divided into heads (the first 10% of the distillate with an unpleasant odor), the body (80% until the strength falls to 45 degrees) and tails. The heads are removed, the body is collected, the tails are separated and added to the subsequent wash;
• the body is diluted to 40 degrees of strength.

Cleaning moonshine with an egg

Egg white whipped with water is added to 1 liter of moonshine, after about 3 days the flakes settle to the bottom, the clarified transparent moonshine is poured into a clean bottle. Then, as in the case of purification with milk, a second distillation and additional purification with rye bread is carried out .. All variants of biological coagulation allow obtaining high-purity moonshine.

Soda peeling

An aged 10 minutes and a filtered solution of 10 g of baking soda per 10 g of water are poured into 1 liter of moonshine, corked, shaken vigorously, after 30 minutes they are placed for 12 hours in a dark place. During this time, a cloudy sediment falls to the bottom of the container, and the moonshine stratifies. The top layer is carefully drained, the middle layer is filtered through cotton wool into a clean container, and the sediment is removed. The baking soda neutralizes the acetic acid and removes some of the fusel oils. After cleaning with soda, the moonshine is cleaned with potassium permanganate.

Tannin cleansing

Tannin is extracted from oak wood. Therefore, at home, instead of tannin (10 g per 1 liter of moonshine), oak shavings or cubes of oak wood are used. When using oak shavings, moonshine with shavings is kept for 10 days, then filtered. Cubes with sides of 2 cm are cut out of oak, placed in spring water for 2 hours, after changing the water several times, oak cubes are poured with a solution of a tablespoon of soda in 5 liters of water, then washed and poured with boiling water. After the boiling water has cooled, the cubes are taken out, dried and fried for 3 hours in the oven at a temperature of 1600. The oak cubes prepared in this way are placed in moonshine (2 cubes per 1 liter of moonshine), infused for at least 1 week.

Freeze-out purification

This technology for purifying moonshine is based on the fact that fusel oils freeze at temperatures below 00, after which the moonshine can be drained and cleaned by any other method. It is a simple and economical cleaning method. Glass or metal stainless dishes with moonshine are placed in the freezer, in which water with fusel oils dissolved in it freezes to the walls and bottom of the dishes. After that, the moonshine is poured into a clean dish. In the old days, when there were no freezers, moonshine was placed in underground glaciers.

Violet root cleansing

Healing violet root can be purchased in phyto-pharmacies or herbal pussies. To cleanse the moonshine, 30 g of crushed violet root is poured into 1 liter of moonshine, insisted for 12 days in a warm, dark place, then the moonshine is filtered.

Moonshine is one of the favorite drinks of village (and not only) residents. Almost every village has kept the secrets of making this strong intoxicating drink for a long time, the "zest" invented by ancestors and time-tested are passed on from generation to generation. Among them, for example, is such a secret: how to cleanse moonshine from fusel oils. This is what concerns the criterion of the benefits and harms of the "first" for human health. But first, let's talk about how to remove the smell from moonshine.

Unpleasant "on the nose"

It should be noted that almost any neophyte of the moonshine business is faced with the problem of an unpleasant smell, even thoroughly, with the soul of a kicked out drink. It is caused by fusel oils formed during primary distillation. You can't get away from this and it's not worth it, believe me, to get very upset about this! After all, our craftsmen have long come up with several simple and fairly effective methods to help clean the moonshine at home. We will consider only the most popular, but in fact there is a great variety of them, for every taste, as they say.

How to clean moonshine with potassium permanganate?

To implement this method, we take three liters of a ready-made, just expelled drink (but, as already indicated, with an unpleasant odor). Add up to three grams of manganese powder (sold in pharmacies) to the moonshine. We are waiting for the precipitate to fall. This usually happens quickly enough. To speed up the process, close the jar of moonshine with a lid and shake it several times. You can also put the dishes themselves with a cloudy liquid - not yet purified - in a water bath with a low temperature (fifteen minutes will be enough). After all the procedures, we filter the moonshine through cheesecloth. We pour it into bottles. Consume in moderation!

How to clean homemade moonshine with soda?

This is another popular method. Because it's simple and cheap! So, for one liter of drink, add ten grams of regular soda (sold in any grocery store), mix, insist for half an hour. After that, mix again and already insist in a dark place for ten to twelve hours. Our cloudy substance has exfoliated during this time. Now carefully merge the top layer. We also carefully remove the sediment formed at the bottom of the dishes. We bottle the middle part and drink. I must say that soda will perfectly remove the fusel oils themselves, which cause unpleasant odors.

Violet root

Used for cleansing mainly in the countryside where this flower grows. But the fact is that the medicinal root can now be purchased in any phyto-pharmacy, so this process is significantly accelerated. So, we take one hundred grams of chopped violet root into three liters of unrefined moonshine and insist in a dark, warm place for twelve days. We filter. The drink is ready!

Freezing

This method is traditionally simple and quite cheap because it only requires a refrigerator (rather, the freezer of this household kitchen appliance). We take metal dishes (good quality, no impurities) or glass containers. We pour our moonshine there and put it in the freezer. The effect is simple: water, along with harmful impurities, will freeze to the edges of the dishes, but the moonshine itself will not. After the water is completely frozen, the moonshine just needs to be poured into another container. By the way, in some villages, historically, quite large batches of moonshine were purified this way. all year round using specially designed underground glaciers, where ice or snow kept until late autumn.

Charcoal filter

How to cleanse moonshine from fusel oils using charcoal obtained from birch? To do this, grind the main ingredient into powder. We wrap the coal in several layers of gauze and pass the moonshine through this filter. And we warn you: activated pharmacy charcoal in tablets is not suitable for high-quality cleansing. It is made from animal bones, and it can only absorb large molecules of harmful oils, not completely purifying the product, leaving an unpleasant odor in it.

Double distillation technology

Repeated distillation of the first liquor significantly purifies the drink, significantly improving both the quality and taste. This "clean as morning dew"The product is popularly called" double ". It is especially appreciated, as it is much more useful in its qualities than "single". However, it will take a little more time to prepare it, but the result is a pure crystal distillate without foreign odors and impurities. By the way, almost any moonshine can be distilled for the second time, even regardless of the raw material and the age of its production. Note that it is possible to "ennoble" in this way a drink that has been expelled for a long time. First, the moonshine must be diluted to about thirty-five degrees (measured with an alcohol meter) with plain clean cool water. If you try to distill a stronger substance, then this may end in the fire of the moonshine itself due to the high concentration of alcohol vapors. Moreover, strong moonshine has a fairly strong molecular bond with fusel oils. As a result, double distillation will not give the desired result.

Secret: it is very important to pour water into moonshine, and not, on the contrary, moonshine into water. This will prevent the resulting liquid from becoming cloudy. Before the actual distillation, the source must be cleaned. You can choose any of the methods listed above in the article. For example, cleaning with manganese solution, soda or charcoal. After cleaning, strain the resulting liquid through a filter made of cotton wool and gauze. The secondary distillation itself is virtually indistinguishable from the original distillation. However, it is important to separate the fractions of the resulting moonshine at the exit. "Heads", the first ten percent of the distillate, must not be drunk! They are also identified by an unpleasant, fetid odor. The next part, about eighty percent, is the "body." It is harvested until the fortress drops to forty-five degrees. The remaining fraction is “tails”. It is also not recommended to drink it, but it can be used to add to the next wash in order to increase the degree. The resulting moonshine with a strength of up to seventy degrees no longer needs additional cleaning. It remains only to dilute it to 40-45 degrees in a consistency favorable for drinking the drink.

"Milk" cleaning method

They often ask: "How to cleanse moonshine from fusel oils with milk?" There are two ways, and if you use them correctly, you can get a drink of special purity!

First: we add milk directly to the mash until it is distilled. So, you need to mix five liters of mash and one liter of milk. Start distillation. Drive out slowly, with a special passion. During the first distillation, a cloudy precipitate is sometimes observed. Then the drink is distilled once more.

Second: how to clean moonshine with milk? A glass of milk is added to one liter of ready-made moonshine. It collapses and absorbs various harmful elements. After the milk has curdled, the drink is filtered and additionally filtered with charcoal (fifty grams per liter of liquid). The process takes place within one week. Sometimes - every two to three days - the mixture must be shaken. At the end of the period, the liquid begins to brighten, and a coal sediment falls to the bottom. It is sucked off with a tube. The rest is filtered. It is also recommended to carry out additional cleaning with bread (preferably black rye or grain), after which the moonshine acquires a very pleasant bread aroma. Now you know many ways to cleanse moonshine from fusel oils.

It is important to know

What does moonshine actually consist of? In addition to water and ethyl alcohol, it contains a variety of impurities, which, in the production of, for example, good vodka are removed from it by various industrial methods. And in the manufacture of whiskey, cognac, tequila, on the contrary, they are cultivated to give the drink originality, style, sound. For this, there are industrial methods of artificially interrupting the purification process.

But in fact, these same impurities also form the hangover syndrome in a person who has slightly "gone over". Tequila, for example, contains high molecular weight alcohols that are part of these impurities (up to two hundred), which form fusel oils. When drinking, they put a heavy load on the liver, which, as it were, is "distracted" by additional information, which prolongs the intoxication and aggravates the hangover at times. So those who have at least minor liver problems are not recommended to drink unrefined drinks, including moonshine.

The taste and aroma of moonshine, as well as its safety for health, largely depends on foreign impurities that enter the distillate from raw materials, as a result of the vital activity of yeast or during its distillation. Modern equipment and compliance with the rules of fractional distillation solves almost 100% of the problems associated with these impurities, but often the conditions are far from ideal and the moonshine has to be cleaned of odors, unpleasant tastes and harmful compounds. In this article, we tried to systematize and analyze all the methods of cleaning moonshine at home and draw certain conclusions for each of them.

+4

Cleaning moonshine at home
without further distillation

There are several ways to clean moonshine at home. The lower the alcohol content in the beverage, the better the cleaning process will be.
So, if you do not mind distilling the moonshine a second time, then it is better to dilute it with water and first clean it of the bad smell and harmful impurities.
If subsequent distillation is not provided, then we clean the moonshine, first diluting it with water to the degree we need (but not higher than 70, but preferably 40 degrees).
To measure the strength, we use a hydrometer (alcoholometer).

1st method. Cleaning moonshine with soda Since moonshine contains acetic acid, which is formed when alcohol is combined with oxygen, we add soda to it. Soda neutralizes acid. Add 1 g of soda to 1 liter of moonshine, this is about 1/12 of a teaspoon (at the tip of a knife).
Cleaning with soda is useful before cleaning with potassium permanganate.

2nd way. Purification of moonshine with potassium permanganate (reaction of slow oxidation of fusel oils)
Add 1-2 grams of potassium permanganate to one liter of moonshine, stir thoroughly and leave for at least 10 hours. After clarification and precipitation, we filter the moonshine. Can be filtered through household water filters.
You can make a filter for moonshine yourself from a plastic bottle or canister.
We make holes in the lid, cut off the bottom, turn it over, insert a cotton swab into the neck of the bottle and fill in the calcined river sand (we disinfect the sand by calcining).
It is even better to take crushed birch charcoal instead of sand (you can crush the Karbolen tablets bought at the pharmacy).

3rd way. Cleaning moonshine with egg white
The egg white coagulates (coagulates) under the influence of alcohol, absorbing the fuselage particles (the particles "stick" to the protein).
In cooking, boiling broth is clarified using egg white.
Pour in 1 liter of moonshine, while stirring, 2 beaten egg whites, let stand and filter.

4th method. Cleaning moonshine with fresh milk
This cleaning can be applied either to the mash before distillation, or to ready-made moonshine.
Purification of moonshine with milk occurs due to the adhesion of the fuselage to the particles of milk and its precipitation (we then filter the moonshine).
Pour 1 liter of milk into 5 liters of mash. We drive out slowly. During the first distillation, cloudy moonshine is possible. If so, we distill it a second time.
Or in 1 liter of ready-made moonshine pour, actively stirring, 100-200 ml of fresh milk, after folding, the moonshine is filtered (filtered).
After cleaning with milk, it is useful to clean with bread.

5th method. Cleaning moonshine with freshly baked black bread
It perfectly absorbs fusel oils and gives the moonshine a pleasant aroma. Stayed bread is not used because will give an unpleasant aftertaste due to microorganisms that have multiplied on it.
Broken bread in small pieces (100 g per 1 liter) shake in moonshine until the pieces are soaked and disintegrate. Then let it stand for a day or two and filter.

6th method. Freezing moonshine
Under the influence of low temperature, water and impurities freeze. Fusel oils freeze to the walls of the vessel with moonshine. Alcohol remains, which is poured into another container.
Freezing point of vodka -28-29 ° С, dry wine -5 ° С.

7th method. Charcoal cleaning
It absorbs impurities and foreign odors. Coal can be bought in any chain store, birch is better, because it has a greater absorption capacity.
Coal is preliminarily pounded in a saucepan, then poured into a container, 50 g per 1 liter. vodka.
All this is insisted for at least a week, periodically shaking it, then it is defended until the coal sediment precipitates and the liquid is clarified, drained from the sediment with a siphon tube and filtered.
If drained carefully, no filtration is required.
You can clean the moonshine with the activated carbon tablets Karbolen or Entorosgel purchased at the pharmacy.

Old recipes for cleaning moonshine and vodka

Method 1. "How to take away a bad spirit from vodka"

Add 1 liter of fresh milk to six liters of moonshine and distill so that it goes clean and there is not the slightest bit of chase.

Or: add 400 g of pure birch charcoal to 12.3 liters of moonshine.

Insist until all the coals settle and the moonshine is clean, then drain, dilute with water in a ratio of 2: 1 (one part is water), add 800 g of raisins and distill again.

Method 2. "How to take away the bad taste of vodka"

Before distillation, depending on the size of the cube, put from three to six handfuls of sifted ash of birch wood with several handfuls of salt. Carry out the second distillation without ash and salt.

Method 3. Already prepared moonshine is subjected to the following cleaning:
Add 1-2 g of baking soda per 1 liter of moonshine to the moonshine distilled from the mash. The mixture is stirred and allowed to brew for 20-30 minutes. Mix thoroughly again and leave for 10-12 hours. Then the liquid is poured from the top, and the precipitate is removed.
Then 2-3 grams of potassium permanganate powder (sold in any pharmacy) is poured onto a 3-liter jar, stirred until the potassium permanganate dissolves (or you can pour in a strong solution of potassium permanganate in water) and wait for the precipitate to fall out (from several hours to 1 day).
Gently drain the moonshine from the sediment.
To intensify the process, after adding potassium permanganate, you can seal the jar, shake it and place it in a water bath of 50-70 degrees for 10-15 minutes. Then, in the process of infusion, periodically shake the infusion.
After these procedures, for the final elimination of foreign tastes and odors, keep the moonshine alcohol for 12 days on a violet root at the rate of 3-4 finely chopped violet roots with the addition of 1 teaspoon of sugar per 1 liter.
After the product is infused, it should be filtered.

Good moonshine burns. Bad, if you try to set it on fire, it will not ignite.

How to make alcohol close in strength to 100 degrees?
To do this, you need to calcine copper sulfate with constant stirring over a fire for dehydration in an open glass, copper or aluminum container.
Then cool the vitriol and immediately pour into the alcohol obtained after distillation. Since one molecule of vitriol during the formation of crystalline hydrate attaches to itself seven water molecules, the alcohol is dehydrated.
If you distill such alcohol again, excluding any contact with air, then it will become 100-degree.
It must be stored in a very tightly sealed container, because this alcohol is extremely hygroscopic - greedily absorbing water from the air, it will quickly reduce its strength to 96 degrees.
IMPORTANT! ALCOHOL DEHEATED WITH COPPER CUP IS STRONGLY POISONOUS UNTIL DEATH! Therefore, it is used only for technical purposes.
If the alcohol at hand has a strength of more than 96 degrees - it is poisonous after drying, it should not be taken orally under any dilutions!

For entertainment viewing
"Moonshiners"
In a small hunting lodge, three friends - Coward, Goonies and Experienced - make moonshine.
The battery of bottles is growing rapidly on the shelves.
NOTE:
In those ancient Soviet times it was strictly forbidden to drive moonshine to the people.
This is how the communists held a monopoly and made their business on vodka.

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