Moonshine brewing is divided into several stages, each of which requires a reasonable approach. Distilling mash is the most important process that requires special attention and diligence. Properly carried out distillation has a positive effect on the taste and quality of the produced strong drink. Violation of the methodology can lead to dire consequences, which most often affect the health of the moonshine manufacturer and the appearance of the premises.
Determining the readiness of the wort for distillation and safety precautions when making moonshine
Before distilling the product, you need to make sure that the semi-finished product is ready for further processing. Experienced moonshine makers are able to determine the quality of the wort by its appearance and taste. To obtain accurate results, it is necessary to use proven methods.
- The density of the mash can be measured with a hydrometer, a device that determines the density of a liquid. For good mash it is no more than 1.002 g/cm3. In the case when the readings of the measuring instrument are higher, a small amount of yeast and water must be added to the wort and left for further fermentation.
- Without a hydrometer, the mash is tasted; a sweet taste means that the product is not ready. This semi-finished product is left in a warm place to ferment for several days.
Sometimes moonshine makers, especially inexperienced people, have a question: can unripe wort be processed into a strong drink? Experts say it’s possible, but is there any point in doing it? The yield of the final product will be less, because unprocessed sugar will remain in sediment.
Homemade moonshine stills are rarely used nowadays; those people who often prepare strong drinks purchase equipment in a specialized store.
When planning to distill mash, it is worth purchasing the necessary apparatus. At the same time, it is important to pay attention to the thickness of the metal from which the distiller is made. The optimal wall thickness can be 2 mm, the bottom of the container should not be less than 3 mm. The size of the filler neck also matters; the wider it is, the easier it is to rinse the container after use. A collapsible steamer is convenient for aromatizing the product during secondary distillation.
Before distilling the wort, it is filtered through cheesecloth, which is folded in two or three layers. Not the slightest part of the wort should be allowed into the filtered liquid, because... the entry of these particles into the tubes can create excess pressure in the system, which in turn results in an explosion.
The receiving container should be located away from the heater (stove). To avoid spillage, it is worth installing an additional container under the jar of moonshine.
The process of distilling mash can only begin when the tightness of the moonshine still has been checked. To do this, put a hose on the inlet tube, then you need to blow into the hose and quickly clamp the hole for a short time. If, when releasing the hose, air comes out with a hiss, then the system is working.
To protect your hands from hot vapors and objects, to change the hot steamer, you need to stock up on cotton gloves. When distilling mash with steam, do not open the containers until they have cooled. These basic safety precautions need to be observed not only by beginners, but also by experienced moonshiners.
Distillation of wort into moonshine
The process of wort distillation is based on the fact that its components have different boiling points. Successive heating of the distillation cube with mash allows the substances to gradually transform into a gaseous state. Thus, a strong homemade drink can be divided into separate fractions, each of which will contain a different amount of impurities.
The first fraction is usually called “heads”; this part is calculated at the rate of 30–60 ml per 1 kg of granulated sugar used.
The first fraction contains a large number of harmful impurities, including methanol, aldehydes and ethers.
They begin to evaporate at a temperature of 65ºC.
Experienced moonshiners are able to distinguish “heads” by the specific smell of acetone.
It is necessary to heat the liquid to 78 degrees, the second fraction is called “body”. The heating temperature should rise gradually and not exceed 85ºС. The second fraction is considered the purest, it consists of ethyl alcohol, but after the first distillation this part of the strong liquid is called raw alcohol.
At the last, third stage, the distilled composition is saturated with fusel oils, they evaporate and enter the strong drink at the moment when the mash heats up to 85 degrees and above. This part of the drink is called “tails”; they are cut off and used only for preparing various infusions. Medicinal alcohol liquids prepared from the “tails” are suitable for external use.
The first distillation of the mash begins by heating the liquid in the cube to 65 degrees. When the mentioned temperature is reached and the first drops appear, the heating of the product must be reduced. After receiving the “heads”, the container for moonshine is changed. The production of the second fraction continues when the composition present in the cube is heated.
The output of the strong drink should appear as a thin stream or clean drops.
This part of pure moonshine, as a rule, continues until the escaping liquid in the stream has a temperature of 30 degrees.
After receiving the “body”, the distilled composition is heated to maximum, and the “tails” are collected in a separate vessel. It is worth understanding that the first fraction is the most harmful, despite the fact that it is the strongest part of the drink. The second part is the “body”, after the first distillation it is suitable for use, but the quality of this product can be considered average.
In order to get a good strong drink, it is necessary to carry out a second distillation. Not everyone knows how to do this correctly. Before re-distillation, the raw material is diluted with water to 30 degrees strength, the liquid is filtered in a convenient way, then the distillation procedure described above is repeated.
Where can I use the first and third parts of the distillate?
The first part of distillation is most often used for technical purposes. This alcohol can be used to remove stains, as a non-freezing liquid for washing car windows, etc. Many moonshine producers use “tails” during re-distillation, adding them to the prepared fresh mash. There are other people who are sure that with repeated use of leftovers, the quality of the strong drink deteriorates.
Classic distillers have always been and remain held in high esteem by lovers of strong homemade drinks. And although now it is even possible, which is a distillery in miniature, distillers of the “old school” would rather prefer the good old “classics”. Fortunately, in her case, progress does not stand still, and today it is possible (we recommend choosing a brand device) that meets modern ideas about quality, reliability and safety.
As always, their owners, who have already tested their units in practice, will help you make a choice. The distillation process in a moonshine still with a steamer obeys the simple laws of physics. Namely, it is based on the fact that different liquids boil at different temperatures. Thus, a mixture of liquids can be successfully separated by evaporation at certain temperatures, followed by condensation and obtaining an almost pure fraction at the output. That's all distillation is.
Distillation through a dry steamer
During the distillation process, the dry steamer plays the role of a “filter”: it protects the cooler from the ingress of mash drops into it (and, consequently, into the final product). When the mash boils intensely, alcohol vapors can capture and carry away drops of liquid from the distillation cube. When they enter the cooler, they contaminate the condensed clear distillate, making it cloudy. In addition, in the steam chamber, preferential condensation of substances with a boiling point higher than that of ethyl alcohol occurs. These are the so-called “fusel oils” (polyhydric “heavy” alcohols and other impurities), which are responsible for hangover syndrome.
In a distiller with a steamer, distillation of mash into moonshine can be carried out in two ways:
- direct fractional distillation of mash (divided into fractions);
- distillation of mash without separating fractions to a residual strength of 50-40 degrees in a stream to produce raw alcohol. This is followed by a second distillation: the raw alcohol is diluted with water to a strength of 20 degrees and distilled, divided into fractions.
Better and more complete purification from “fusel” occurs precisely during repeated distillation. Why? Due to the fact that mash can be thrown into the steamer, there is a higher risk of evaporation and capture of not only ethyl alcohol, but also other harmful impurities by new portions of hot vapors. Thus, it becomes clear that the steamer itself is needed in both distillation options.
The first distillation on a apparatus with a steam steamer
It will be easier and more reliable to carry out distillation at maximum heat without separation into fractions. Some of the heads, of course, can and should be selected in order to collect their remains during re-distillation. You can navigate by smell, or you can calculate the volume of heads based on the proportion of 50-70 ml of heads for each kg of sugar used to prepare the mash. The sugar contained in the raw materials is also taken into account; you can read more about the selection of heads.
If you nevertheless decide to carry out the first distillation fractionally, then the instructions are the same as the description of the second distillation.
Second distillation of moonshine with steamer
The raw alcohol obtained after the first distillation is diluted with water to a strength of 20 degrees. At this concentration, ethyl alcohol molecules will most readily separate from the rest of the “compote”. During the distillation of raw materials, “fusel oils” will settle in the steam tank, so it is necessary to ensure that the condensate is drained in a timely manner. If there is too much condensate in the steam tank, then harmful impurities again begin to be captured by hot vapors and enter the final product, which is very undesirable. If the steam tank is “deaf”, does not have a drain valve and cannot be disassembled, then the issue is easily resolved by distilling small volumes of raw material.
So, the distillation process:
- The raw material is heated to 60-63°C. Then the heating is sharply reduced and smoothly reduced to 65-68°C. This is where the selection of goals begins.
- The selection of “heads” is carried out at temperatures from 65 to 78°C in accordance with the calculated quantity. But you can also navigate by smell: as soon as the stink stops and the pure smell of ethanol appears, the selection of the “body” begins.
- Body selection ends at a temperature of 83-85°C and a residual strength of 50-40 degrees in the stream
- Next, the “tails” are collected in a separate container; they can later be used to strengthen the mash before distillation.
The result is a distillate of solid strength (up to 80-85 degrees), usually having the aroma and aftertaste of the raw materials from which the mash was prepared. This is precisely what attracts connoisseurs to the classic distiller with a steamer. And if you are the happy owner of a collapsible steamer, then when distilling raw alcohol, you can try to flavor the alcohol vapor by putting spices, zest or other aromatic products into the steamer.
People have long noticed that liquids begin to evaporate at different temperatures. After a while, they learned to use this property. What is this knowledge used for? How is the technique used? What is the boiling point of pure alcohol? The article will answer these questions.
Moonshining was once a profession, but now it is no more than a hobby. Moreover, masters of their hobby rise to unimaginable levels. How does this happen and from what side should we approach this not so simple hobby?
Alcohol has a different density from water, and, therefore, its evaporation temperature will be different. This knowledge is used most widely when distilling mash.
The fermented compote or jam is distilled, resulting in moonshine. This is not the magic of turning water into wine, it is a normal physical phenomenon. When the mash is heated, the most volatile alcohols, which are the most toxic to the body, begin to evaporate first. Ethyl alcohol evaporates next, followed by heavy alcohols, the use of which also often leads to death in small doses.
Before you start hauling, you need to know:
- Boiling points of alcohols. Each faction has its own degree.
- The purer the final product, the better the distillation.
- The main guarantee of the quality of the final product is the quality of the initial mash.
The distillation process is based on this knowledge. Thus, alcohol distillate is obtained from sugar, berry, grain, fruit and any other mash. First you need to figure out at what temperature the moonshine is distilled?
Boiling points of alcohols
Pure idealized alcohol has a boiling point of seventy-eight.
As soon as the mash heats up to a certain temperature , the most volatile parts begin to evaporate first. First of all, methanol, acetaldehyde and other particularly dangerous poisons are evaporated. This occurs already at a boiling point of 64–67 degrees.
Second phase - Ethyl alcohol is separated - the heating fire is reduced to minimum. This way the temperature is maintained at around 62-64 degrees. It is this temperature that must be maintained throughout the distillation. However, the distillation temperature of moonshine in the container gradually increases as the alcohol evaporates.
When the temperature rises to 85 degrees, the third stage begins. Now all possible ethyl alcohol has already separated, and fusel oils are evaporated behind it. These are also toxic substances that are not consumed for drinking purposes.
The temperature should not be allowed to rise to 95 degrees or higher. Such overheating will lead to the release of mash into the cooling element of the moonshine still. This will significantly deteriorate the quality of the final drink, its color and taste.
Distillation process
The most popular property of liquids to evaporate at different temperatures is the art of moonshine. There it opens in all its glory. Its applications are to evaporate all unnecessary alcohols in the final product and obtain pure alcohol at the output.
It’s just that the art of moonshine brewing is an art because in this area they have learned to do many very interesting things. The use of the art of moonshine is by no means limited to cloudy, stinking moonshine. At home, some enthusiastic people have learned to produce real works. But starting with the basics, what are the main stages of distillation? And how to properly distill moonshine from mash?
One of the most useful devices for moonshine brewing there will be simple meters:
- Thermometer for moonshine.
- Alcohol meter.
Throughout the entire process, it is necessary to maintain the correct temperature in the container and carefully monitor the squeeze. Distillation is carried out at relatively low temperatures.
At the first stage the process of evaporation of the most volatile fractions occurs, including dangerous poisons: acetone, methanol. The so-called head cut is removed. At this stage, the separation of methyl alcohol occurs. The boiling point of methanol is 64.7 degrees Celsius.
Initially, the container with mash is placed on maximum heat, and it gradually heats up to this temperature. The fact that distillation of the mash has begun can be judged by the smell that stands out clearly when the first squeeze appears. “Pervak” (as people call the squeeze from the first stage of distillation) has a pungent, not very pleasant smell, the reason for it is methanol and its boiling.
For a very long time, it was “pervak” that was considered the best moonshine. It makes you drunk faster, and for this quality it has become so popular for consumption. However, the head cut gets drunk faster not because it has a higher degree, but because contains toxic substances.
When the output product no longer smells strongly of alcohol, then we can say that the moonshine process has entered the second stage.
This is where the desired distillation of mash into moonshine begins. At the second stage, ethyl alcohol begins to be released as the final product. The boiling point of ethyl alcohol is 78.37 degrees Celsius.
At the end of the first stage, the fire under the container is reduced to a minimum and evaporation is inhibited. However, the temperature continues to rise and separation of the fraction containing ethyl alcohol begins. After which, the temperature rises further, and “tails” begin to appear.
"Tails" - popularly – the last fraction of the separation, containing fusel oils. The boiling point of fusel oils is the highest, since this is the most non-volatile fraction. The last squeeze is also unsuitable for consumption.
After all the ethyl alcohol has evaporated, the distillation must be completed. If it is not possible to determine the alcohol content using an alcohol meter, then you can do it differently. Moisten a piece of paper in the liquid that comes out of the moonshine still and carefully set it on fire. If the alcohol content of the liquid is high, the paper will flare up with blue fire. If this does not happen, it is necessary to conclude that the alcohol content in the liquid is low and fusel oils already predominate in it.
How to properly remove moonshine from mash
How to distill mash into moonshine, the principle is already clear, but how does this happen in practice?
Almost any mash will be suitable as a base.. The difference will be that moonshine obtained from different products will have different taste qualities.
Braga is one of the key elements for obtaining a high-quality final drink. The strength of the base should be ten to eighteen percent.
There are many requirements and criteria for the mash preparation technology.
Fermentation occurs based on a wort of yeast and sugar at room temperature. It is best if the fermentation process takes place in a glass container.
The neck is closed and a tube is installed to remove gases. It is better to place the end of the tube in water. This is done for reasons of isolating fermentation from air. It is necessary to regularly shake the mash during the fermentation process, without opening air access.
Distillation is carried out only from finished mash. Its readiness can be determined by the absence of characteristic hissing, the cessation of gas emission and the presence of sediment.
The finished base is carefully poured into a heating container through a tube, simultaneously filtering to remove sediment. Heat over the highest possible heat until the process of boiling and evaporation begins.
After obtaining the desired extract, the purest alcohol can be filtered again. Cleaning is done mechanically. The product is purified through activated carbon, potassium permanganate or household filters. After such purification, re-distillation is required.
From all of the above, it can be concluded that The moonshine process involves the following steps:
- Preparation of the starting material - mash.
- Distillation and primary separation into fractions. Separation of harmful substances such as methanol, fusel oils and others.
- Mechanical filtration.
- Re-distillation.
Obtaining pure ethyl alcohol
Typically, the process by which mash becomes moonshine is produced through a dry steamer. The transfer is carried out in the usual way. How to drive correctly?
The boiling point of alcohols remains the same. The significant difference lies elsewhere. The steamer is a kind of filter. At a time when the process of moonshine brewing without a steamer is a rather labor-intensive task that requires careful monitoring, such a filter greatly facilitates the task.
Moreover, despite the fact that the boiling point of alcohol and other harmful impurities is different, poisons still end up in the final product. When the dry steam trap retains impurities in a significant amount.
The mash, which is taken as a base, begins to separate into fractions when heated, but there is no clear division. The dry steamer allows you to isolate the fraction that represents the purest alcohol.
Precautionary measures
Moonshine brewing is an interesting process, but we must not forget about safety. The work involves volatile, flammable substances.
Excerpt
One of the options for improving the future drink and its taste is the excerpt. After all the distillation and purification processes are completed, the drink is ready for consumption. However, there are no limits to perfection.
Many connoisseurs age the resulting moonshine in barrels. Thanks to this, the drink radically changes its taste and quality.
The most noble, respected and popular way of aging is aging in oak barrels. Alcohol that has been in such a container for a long time changes its characteristics and value.
During such storage, the drink is saturated with oxygen compounds through the pores of the wood. Moreover, alcohol changes its color, aroma, and aftertaste.
Provided that good mash was used as a raw material, the distillation was carried out according to all the rules and all technical requirements were met, and after it was kept in an oak barrel, the output is absolutely indescribable taste drink.
Saturation with lignin, tannins, nitrogenous and protein substances changes the characteristics and taste of the drink, making it more noble, soft and pleasant.
Final product
The result can be almost any drink you want. A matter of taste and imagination. There are few criteria for evaluating the final product:
- Taste.
- Degree of purification.
- Recipe (for connoisseurs).
When it finally became clear how to properly remove moonshine from mash, you can start experimenting. There are a great many options for the final product and there are no restrictions on tastes and recipes, if you wish! That’s why moonshine is called the whole art of creating strong drinks.
It is simply impossible to know for certain how much time, effort and money it takes for craftsmen to obtain a quality product. The process of creating good moonshine from mash takes a lot of effort and time and becomes a real hobby for many.
Attention, TODAY only!
When making moonshine, the temperature of the mash during distillation is of paramount importance. Without exaggeration, the quality of moonshine and the integrity of the moonshine still depend on how correctly the temperature regime is maintained. Bringing the mash to a boil too quickly can even explode the still. You can achieve the desired result through trial and error. But it makes more sense to use the information already collected and ready-made advice.
Composition of raw materials
Braga is a water-alcohol solution, which, in addition to alcohol and water, contains impurities of essential oils, aldehydes and other compounds. The point of distillation is to extract as much ethyl alcohol as possible from this solution. Distillation with separation into fractions allows you to isolate ethyl alcohol from mash as completely as possible. There are several methods of fractional distillation. Correct temperature control is optimal and proven.
Distillation temperature
The division of moonshine into fractions is based on the difference in boiling temperatures of the compounds included in the mash. At a pressure of 760 mm Hg. Art. The boiling point of ethyl alcohol is 78.3°C, water is 100°C. The rest of the substances included in the mash boil either earlier than alcohol or later. Let's look at a detailed example at what temperature to distill moonshine.
Range 0-68°C
At the beginning of distillation, the distiller is brought to an operating power of 63°C. Then the heating is reduced so that the mash temperature gradually reaches 65–68°C. With moderate heating, the mash will linger for some time at this level, and will not jump through it. At this stage, the following liquid compounds boil:
- acetaldehyde - 20°C;
- formic ethyl ether - 54°C;
- formic methyl ether - 57°C;
- methyl alcohol - 65°C.
These harmful and poisonous compounds are usually called “heads”, and the process of their separation is called head selection. It is not recommended to use them even for technical needs.
Range 78-85°C
After selecting the heads, it is recommended to replace or clean the steam chamber. We put a new container and begin collecting the “body” of moonshine. This is the goal of all distillation, actually ethyl alcohol. To drive it out, we gradually increase the temperature of the mash to 78°C, approaching the beginning of the boiling of ethyl. The higher the concentration of alcohol in the mash, the faster it will evaporate. The body output continues up to 85°C. We try to keep the mash in this temperature range as long as possible.
Above 85°C
By heating the distillation cube to 85 degrees, you can increase the heating and quickly separate the “tails”. There is still a small alcohol content left in the moonshine still. But it is dissolved in a mixture of acetic and formic acids, ethyl butyric ether, amyl alcohol and other fusel compounds with a boiling point above 100°C. They are often called simply “fusel”. The only option for their further use is to add them to a new mash for the next distillation.
Distillation without a thermometer
In conditions where the distiller is made by hand and is not equipped with a thermometer, you can do without temperature readings.
Goal selection
In this case, double distillation is required. The first distillation is carried out without crushing into fractions. Upon completion, measure the volume of raw alcohol in liters and strength in degrees. To calculate how much pure alcohol is in the mash, you need to multiply these data by each other. 12-15% of the amount of pure alcohol is occupied by heads, which must be taken into a separate container during the second distillation.
The second process for calculating goals is based on the sugar content of the mash. Measurements are carried out at the stage of wort preparation before adding yeast. For every kilogram of granulated sugar added, you need to select 100 ml of heads.
Collection of moonshine body
The next step after the heads are released is to collect the alcohol distillate. It continues until the strength of the raw material drops to 40°C. Technology without the use of an alcohol meter suggests setting fire to moonshine. As long as the combustion reaction is accompanied by a blue flame, the main fraction continues. will stop burning.
Attention, TODAY only!
It is impossible to make moonshine at home without one of the most critical stages, namely distillation. It should be carried out only after the mash is ready and at this stage the appropriate equipment should already be prepared. Whether it will be a convenient and practical industrially produced moonshine still or one assembled at home is up to everyone to decide for themselves, but the benefits of the first option remain obvious.
Distilling mash through equipment assembled yourself may be unsuccessful, and for beginners even inconvenient, since the process requires that the temperature be maintained. In addition, the moonshine itself may turn out to be of dubious quality, for example, with a large number of impurities. In ready-made distillation systems, manufacturers take into account all the nuances; often the units are already equipped with a thermometer, a reflux condenser and other attributes necessary to obtain high-quality alcohol.
If the mash is ripe and the equipment is prepared, then you can begin the process of distillation or distillation. This event can be represented as follows:
- Heating the mash. The distillation cube is filled to 2/3 of the volume, and the heating itself is under strict control and quite intense. It is important that you can observe what the temperature of the mash is, since it is this indicator that characterizes the structure of the process. If the parameter 65-68 °C is reached, then alcohol compounds begin to partially evaporate into the mash, but impurities, oils, and acids are also intensely released. Alcohol or “pervach” condenses, but it is better to drain it, since such moonshine has concentrated many harmful substances. Usually it is enough to drain 50-100 ml, sometimes more, depending on the total volume of the mash;
- Reduce and stabilize heating. This stage is characterized by a temperature of 68-79 °C. At home, it is better to focus on the installed thermometer. A typical alcohol smell can also indicate that heating should be moderated. There is no need to try to speed up the process by increasing the heating intensity, since boiling the mash will cause it to enter the coil, and not change the productivity and strength of the solution;
- Maintains constant heating. As distillation proceeds, the alcohol content decreases, the moonshine comes out with a lower strength, and the boiling point already increases. It is important to monitor this process, since when the readings rise above 84 °C, a large number of various chemical compounds harmful to health are released along with alcohol vapors;
- End of the process. As soon as the temperature begins to rise above 85 °C, the procedure should be stopped. It is not recommended to boil the mash further in order to extract the maximum alcohol, since it will then take more time to clear this moonshine.
A feature of distillation is a constant change in the concentration of alcohol, namely its decrease.
After the “first step”, the strongest solution will go, and then a weaker one. Some mix the entire resulting product and bring it to a single strength, while others designate each container separately. In any case, after distillation, it is necessary to carry out procedures for additional purification of moonshine, which, in addition to the use of adsorbents and filters, may include re-distillation.
Rules for successful distillation
Those who have already become a true professional in moonshine distillation carry out distillation almost intuitively, feeling even by smell when to stop the process or change the temperature. For novice chefs or people who are demanding about the rules and established technologies, it is better to initially take care of high-quality equipment. The process and its control will depend on the distillation system, the convenience of its design, and technical features. There is no need to immediately save on the unit, since it will not only pay for itself quickly enough, but will also allow you to experiment with alcoholic beverages and save some of the money that could be spent on purchasing alcohol.
In order to obtain a good product yield during the distillation of mash, moonshine meets the priority characteristics, it is important to follow the following rules:
- The mash must be ripe, prepared according to the recipe from the recommended raw materials. Weak yeast activity and insufficient readiness of the mash will affect the final yield of the product, namely it will be low;
- Temperature. One of the important indicators that needs to be monitored when the mash is ripening and during its distillation. Measuring instruments built into the distillation cube can help in regulating distillation. If you purchase ready-made units, then when choosing, you need to focus on the presence of thermometers;
- Excerpt. Good moonshine is obtained gradually. This applies to the preparation of wort, mash, and the method of producing alcohol. There is no need to speed up the process; the optimal speed is 1 drop per second at the main operating stage, that is, when a temperature of about 79 ° C is reached, the heating is moderate.
There are other rules and technological features, including those regarding the equipment used. Ready-to-use systems have different models, functionality and costs. The principle of operation may also differ, which lies in the classification according to which there are distillation cubes of classical operation and those based on a distillation column. The latter option allows you to distill the mash in such a way that the output is a product with a strength of at least 93%, with a minimum amount of impurities and fusel oils. This is achieved through cyclic or repeated distillation, when the resulting alcohol again enters the distillation complex. Such devices are slightly more expensive than their simpler analogues, but this is compensated by high productivity and exceptional characteristics of the final solution.
You can get moonshine of a high degree of purity and exceptional quality if you have a classic type moonshine still. To do this, it is enough to do several distillations to start the mash, and then the resulting product. Preliminary cleaning will not be superfluous; it can be carried out in various ways, including activated carbon, manganese, soda, freezing, and so on. We must not forget that the removal of impurities is better with a diluted solution, with a strength not exceeding 50%; if repeated distillation is planned, then the moonshine can be diluted up to 20%. This will allow you to extract more compounds that spoil the taste and smell of alcohol and are harmful to health.
