Moonshiners contrive to use such devices in their work, which provide an opportunity to extract high-strength alcoholic products with a low content of harmful substances in it. The strengthening column for the moonshine is especially in demand in the distilling environment. She perfectly copes with the task of preparing a good homemade drink.
This device has a specialized name - a tsarga, which helps to produce repeated processing of the mash. The product is thoroughly cleaned of essential oils, which tend to return to the drink with condensate. Due to the fact that water vapor also condenses and does not reach the refrigerator, moonshine acquires a high degree.
The drawer is nothing more than a copper or stainless steel pipe with nozzle or film variations for home brewing. It is fixed vertically on the distillation cube. Usually it is tightly connected to the lid on the container with mash.
Interestingly, the mash column may have its own separate cooler, to which a water jacket is connected.
If you provide a simple device diagram, then it does not provide for a flow cooler, and the pipe is air-cooled. True, in this case it turns out to select the fuselage only from the initial, most poisonous portions of alcohol vapors.
The desired "body" is chased by the usual method. It is better not to touch the "tails" or collect them in a separate container, so that later they can be added to the moonshine and overtaken.
The design of the beer column in other cases smoothly passes into a distillation pipe, where alcohol vapors are completely freed from fusel oils. With such a more complex system, it is possible to draw a certain amount of pure alcohol with a strength of 95 degrees.
But most often, the column goes into a steamer (in which moonshine is freed from impurities), and from it into a refrigerator, where alcohol vapors cool and drain into pre-prepared dishes.
The simplest design is when the drawer goes into the cooler. The distillate is no less strong, but needs additional purification with coal or some other substances.
What is the difference between a film column and a packed column?
The film column is hollow, without nozzles. But what happens inside it? Vapors of alcohol, evaporating from the mash, fall into the tsarga. In it they are cooled by water or air.
- Alcohol (its boiling point is 78 degrees) turns into steam and enters the cooler, where it condenses. And from there, the condensate flows down the tube into a specially prepared dish.
- Heavy fractions (water and essential oils) do not pass and settle in the beer column. Then they flow back into the distillation cube.
- If the reinforcing column is filled with nozzles (for example, pieces of stainless steel), then it will select phlegm with a high content of essential oils and will not allow methanol to rise higher. Therefore, a fairly strong alcohol at the outlet of the packed column will be cleaner than when using a film model.
The need for a column
The armament of a standard moonshine still with a strengthening column is due to the intention to get a strong and significantly purified moonshine. And only then, on its basis, to drive such a drink, which the manufacturer likes more or which the recipe requires. Nothing good will come of a low-grade "compote" with the smell of fuselage. What can be made of it is only to re-distill.
In the partial refrigerator, the most harmful substances, the so-called heads, are selected. We mercilessly flush them down the drain, despite the attractively high fortress.
The principle of operation of the unit
After cooling in the column moonshine vapors are separated. Those that have a lower boiling point are volatilized, while the rest are sent back to the distillation cube.
During the process, the alcohol vapor, drawn up along the side, interacts with the phlegm flowing down the walls of the tank. It again removes the remaining components with a low degree of boiling from the condensate, in addition, gives to the phlegm the water and fusel oils preserved in alcohol vapors. Thus, there is an increase in the degree of moonshine.
At the start of the run, the minimum temperature is set (in the upper part of the column, it should not be higher than 75 degrees). When using the tsargi, alcohol does not come out, but returns to the distillation cube. After that, we raise the temperature and drive alcohol without selecting "tails".
How to make a do-it-yourself unit?
To make a tsarga, you will need the following materials:
- a pipe made of stainless steel or copper (brass is also allowed) with a diameter of 22 mm, a length of 40–90 mm (the larger the pipe, the better the separation of vapors into fractions);
- adapter fittings (22 to 15 mm). Their number depends on how the column is connected to the lid of the distillation cube. With a deaf connection, you will need one single spare part, which is installed when the drawer goes into the refrigerator;
- welder or soldering iron with rosin and solder;
- tube with a plug for attaching a thermometer;
- cylindrical thermometer;
- a metal mesh, if you plan to make a column with nozzles (it is fixed at the bottom of the unit), as well as small pieces of stainless steel or copper for a washcloth.
Step by step:
- Cut the pipe to the desired size.
- We close the bottom of the drawer with a net if we are going to use a column with nozzles.
- In a centimeter from the top of the pipe, we drill a hole of 15 mm under the tube - fastening the thermometer.
- We cut the tube, put a plug and solder (weld) at an angle into the hole.
- We connect the drawer with the nozzle of the distillation cube by welding or fitting.
- We fill the pipe with nozzles. If the latter are not provided, we skip this action.
- We fix the fittings and check the tightness of the structure.
So, with a little effort and effort, you can make an excellent reinforcing column.
Brazhny columns are very common among lovers of strong drink. If you decide to make such a design yourself, then you need to familiarize yourself with the technology of work and find out what features the device should have.
Preparatory work
The best mash column should have a certain height. You can choose this parameter yourself, but ideally it should be 50 diameters. According to experts, this is not so important, the owner of the equipment himself must decide how strong the product will have, and also decide how good the separation will be. However, there is a certain objective criterion that determines the smallest height of the manufactured column. You must exclude the possibility of splashing. Based on this, mash columns are not made below 30 centimeters. Otherwise, the work will be inappropriate.
Work technology
In the manufacture of the described design, it must be equipped with a controlled dephlegmator. The design features of this item may vary depending on your preferences. The element can be created on the basis of a shirt or dimroth. The main condition is the fact that the dephlegmator must have the ability to extinguish the power that is planned to be supplied. This element can be installed not in one quantity, but in the quantity of 2 or 3. In this case, the element will be primary or secondary. Such a structure allows for more stable operation of the column. You must understand that such additions are possible only on high structures.
Work methodology
The beer columns must be able to adjust the cooling of the reflux condenser, this component must be sufficiently thin. To do this, stock up on a tap that will allow you to use the liquid as accurately as possible. Experts recommend using a needle variety, but the use of a ball valve should be abandoned, since it is completely unsuitable. If we consider the available household solutions, then the best option for carrying out these work on installing the adjustment will be a radiator faucet, which is used when installing the heating system.
You can prepare a drawing of the mash column yourself. The column must be provided with a place to install a thermometer, which is mounted in front of the condenser inlet. This statement is true for structures that will work according to the steam extraction scheme. If a liquid sampling reflux condenser is used on the film column, then the location of the thermometer will be determined by the specific design of the system. The beer columns are supplied with a condenser cooler, which will be responsible for condensing and cooling the supplied steam. If the design will have a liquid selection, then a refrigerator will be required, which will lower the temperature of the finished product.
It is important to take into account during manufacture that the liquid supply to the dephlegmator or to each of them, as well as to the refrigerator, must be carried out separately. The tubes that will be used to exit the refrigerator and dephlegmator must be used exclusively on the basis of silicone. This statement is true for hot water products. If we are talking about cold water, then you can use pipes based on polyvinyl chloride. The copper mash column should be manufactured taking into account the above technical requirements, which are suitable for different design solutions. However, you can not limit yourself and come up with your own modification. In this case, the main condition is what you will eventually be able to get into your drinks, which will have different qualities and organoleptic characteristics. However, in the end it will not be possible to obtain pure alcohol. The final product will not smell like moonshine, but it will not be pharmaceutical alcohol either. But for the preparation of vodka, this design is quite suitable, the master will be able to start making the basis for high-quality distillates.
Description of the manufacture of a column with a shirt reflux condenser
A continuous beer column can be made on the basis of a jacketed reflux condenser. To carry out the work, you will need copper tubes, the length of which should be 500, 2000, 1000 and 300 millimeters. Each of them should have dimensions of 28 x 1.22 x 1.1 x 1.8 x 1 millimeters, respectively. Among other things, you will need a two-pipe adapter in the amount of 2 pieces, another adapter should have slightly different parameters equal to 22 x 15 millimeters, 3 of these elements will be needed. The master must prepare a single-pipe corner, the dimensions of which are 22 millimeters. Work cannot be done without a tee, the dimensions of which are 15 millimeters. Be sure to take care of the presence of an adapter for a 1/2 inch external thread. You will need a 3/4" female adapter. The element will be required to attach to the cube, however other sizes may be available on a case-by-case basis. If you make a continuous beer column using the elements described above, you will be able to end up with a product with a maximum degree of 92.
Features of the manufacture of an air-cooled apparatus
A piece of copper pipe will go to make a coil. A coil of aluminum based wire will be used without insulation. You can use a computer cooler, superglue and a 500-watt boiler during the work. Power may be less impressive.
First you need to take a copper tube, bending it to connect to the body of the device. That part of this workpiece, which will go down, must be included in the spiral. should be wound on the tube from above, while leaving some distance between the turns. In order to reduce thermal resistance, the turns must be as tight as possible. This will increase the heat exchange area and the efficiency of the coil.
When a do-it-yourself beer column is made, the next step is to use any cone-shaped object, the diameter of which should be compared with the dimensions of the selected fan. On this item you need to wind a coil for moonshine. In this example, we will consider a regular beer bottle, the capacity of which is 0.5 liters. The coil must be bent in such a way that it evenly overlaps the fan section. The element must be tried on to the selected case and make sure that everything is in order. This completes the coil work.
Now it's time to move on to the lid of the apparatus. To do this, you can use a conventional polyethylene-based lid. The brass sleeve should be heated to half an inch, and then it can be fused into the polyethylene cap. The structure must cool, you can cool it in water. After the coupling is taken out, it should be cleaned of adhering polyethylene, the resulting burrs should be carefully cut off. A fluoroplastic tape must be wound around the coupling, without which the manufacture of a moonshine still is indispensable. Thus, you will be able to get something like a gasket. When a beer column is made with your own hands, the next step is to install the coupling in the hole made in advance in the lid. The PTFE should be between the sleeve and the cover. From the inside, tighten the nut without applying excessive force.
At the next stage, you can deal with the heating element of the entire apparatus. To do this, you can use a conventional boiler. Having retreated some distance from the end of the wire, so that it is enough to reach the device, you need to cut off a part, you will have to screw everything back after. The ends of the cord from the boiler must be threaded in such a way that when the lid is closed, the element is inside the body. After stripping the wires, they need to be connected back. It is important to take care of high-quality insulation.
The boiler should not touch the bottom, it is desirable that it be completely covered with liquid during operation. In the same hole through which the boiler cord passes, you need to insert the long end of the coil for the apparatus. The remaining gaps between the tube and the cord must be filled with pieces of cotton wool, making it tight enough. It is important to achieve the best sealing.
The resulting construction of cotton wool must be filled with superglue, which is made on a cyanoacrylic basis. This will allow you to get the most tight connection using composite materials. After the glue has hardened, you will be able to get a tight, strong connection. It remains to do something like a casing for a fan, so that the air washes the fins of the heat exchanger, represented by a coil.
Tetra-pak packaging can be used to make the casing. If you will be making a moonshine still, then you can use the technology presented in the article. From the package you need to cut a rectangle, the width of which will correspond to the dimensions of the fan. These elements will be used to glue the fan on 3 sides. On the fourth side, you need to bring the end of the coil to carry out the withdrawal of moonshine. In the remaining side wall, you need to make a hole for this part of the tube and glue it with the superglue used earlier. The walls can be glued together with adhesive tape. When it is made to ensure maximum safety, it should be covered with a transparent protective screen.
On this we can assume that the mash column is ready. You can use a computer power supply as a power source for the fan. To turn it on without using the motherboard, you need to close the black wire with the green one. Specialists use more compact 12 volt sources that you can find on your own.
Deviation from the above requirements
If you will be doing a do-it-yourself mash column, the drawings of which you must complete in advance, then it is important to think about deviations from the mentioned requirements. The main one is an uncontrolled dephlegmator. If we are talking about the "Baby" column, then uncontrollability is sacrificed for compactness. To do this, the condenser and dephlegmator are located in a single container with running water. If you decide to use this scheme, then you will not be able to regulate the process by means of a reflux condenser, therefore, separation cannot be achieved. If you do the mash column with your own hands, you can borrow the drawings of this design from the article. It should also be remembered that the dephlegmator has a low utilization capacity. You may run into the problem of a small column height. Some craftsmen cannot refuse to place the structure on a gas stove under the hood. In this case, separation will be quite difficult to achieve, which is especially true for high columns.
The beer column "Rectifay" has established itself among lovers of strong drink. However, if you decide to manufacture such a design yourself, then it is best to use stainless steel-based parts. Futorki must be welded to the pipe, while on both sides of them there is an internal thread, to which the necks of the kegs are fixed. Using fluoroplastic, it is possible to machine a sleeve-sleeve, which will be supplied with a gasket for the clamp. All this will form a single whole. The “Baby” column must necessarily be supplied with insulating material, which is first cut along the length, then put on the pipe, on which it is glued. Put a dephlegmator stick on the top cover and fasten everything with a clamp clamp. The liquid will be fed into the tube through which the phlegm returns. A piece should be put on it to prevent splashing to the level of the upper plate.
Conclusion
If you cannot decide what you will make - a beer column, or then you can make the first of them. It is easier to manufacture, and will also allow you to immediately start preparing a strong drink. As an alternative solution, you can try to purchase this unit. Home craftsmen today sell them in completely different trim levels and at different prices. From the available range you will choose something for yourself.
The evolution from grandmother's serpentine to home distillation columns followed bizarre paths, spawning many dead-end branches and "monsters", but sometimes useful hybrid designs were developed. One of these devices was the beer column (BC), the popularity of which among home distillers is growing every year. However, such a device requires an understanding of the theoretical foundations and proper operation, otherwise the result will be disappointing.
The history of the appearance of the beer column
What did not suit the good old serpentine? First, poor performance. Secondly, even with fractional distillation, the distillate contains a significant amount of harmful impurities. A distillation column (RC) copes with these shortcomings, but has its own problems: expensive equipment, after rectification, the drink does not have the smell of the feedstock, and a distiller is still needed for the first distillation.
The advent of once-through and shell-and-tube refrigerators solved the performance problem. These designs of coolers made it possible to distill the mash into raw alcohol relatively quickly, and an empty pipe was added to the design to overcome splashing. So the distiller of the new generation has acquired a finished form.
Example of a once-through cooler 
Example of a shell and tube cooler The pipe served as a dry steamer - not allowing splashes from the cube, which are formed in wild phlegm, to fall into the selection. Such a distiller easily coped with any heating power available in everyday life. A small fortification of the product also appeared in order to enhance this, as previously considered, a useful property - a reflux condenser was used, which gave rise to a whole family of distillers with fortification, related by the common name: “mash column”.
Attention! The continuous beer column (NBK), despite the similar name, has a completely different purpose and principle of operation.
Film mash column
The main scheme was the BC with a shirt reflux condenser, shown in the figure.
An example of a film column in assembled form Available materials, ease of manufacture and strengthening of moonshine up to 90-91% contributed to the growth in popularity of such a scheme. With operating experience, the main requirements were formulated.
A film mash column was considered good if:
- the diameter was 25-28 mm, and the height was 30 to 50 times the inner diameter;
- there was a sufficiently powerful and well-controlled dephlegmator capable of extinguishing the working heating power;
- there was a fine adjustment of the flow of cooling water to the dephlegmator using a needle valve;
- implemented a separate water supply to the refrigerator and dephlegmator;
- a thermometer is installed above the reflux condenser in the steam pipe;
- there was a sufficiently productive refrigerator to work with full heating power both in the second and in the first stage.
Working with the film column was not easy and required the owner's constant attention. During the first distillation, the reflux condenser was not turned on so as not to increase the boiling time of the mash, but during the second distillation, the reflux condenser was already working, making it possible to select the “heads” drop by drop and strengthen the “body” up to 90%. True, it was not always possible to achieve the intended goals with the help of a reflux condenser, then heating was used, which eventually became the main one for the BC. However, the product obtained as a result of distillation on film BC seemed to enthusiasts to be much better than moonshine after fractional distillation on a conventional apparatus.
Euphoria can be explained by the fact that the high strength masks the unpleasant smell of the drink. True, after dilution with water up to 40-45%, all the shortcomings of the distillate manifested themselves in full in a couple of days. Users consoled themselves with the fact that they did not seek to obtain alcohol, but wanted to drink well-purified moonshine with the aromas of the raw materials.
Film column disadvantages
"Strong does not mean clean"- this simple idea did not immediately capture the minds of moonshiners, but there were sensible skeptics who gave the product for analysis. The results were amazing: laboratory testing showed that the removal of impurities on this equipment is a myth.
Moreover, if the film column still somehow allowed to select the “heads”, then there was almost more fusel in the selection than in the feedstock. This made me think and understand how harmful impurities get into the selection, then determine the reasons and try to overcome them.
1. Sensitivity to water pressure. Even a slight decrease in the flow of water in the dephlegmator is enough for all intermediate harmful impurities accumulated in the pipe to instantly slip into the selection. It is enough to open the faucet in the bathroom or flush the toilet so that the water pressure in the system drops, and the drop-by-drop selection of “heads” turns into a vigorous stream.
Rational proposals fell like a cornucopia: stabilization with the help of pressure regulators, water supply through an intermediate tank under the ceiling or an aquarium pump, autonomous cooling systems, etc. In general, things that are very useful and applicable not only for BC.
It seemed that the problem was solved, but in addition to stabilizing the flow of the supplied water, it was also required to control the reflux ratio with its help, and this is very inconvenient due to the large inertia of the system.
2. Small holding and separating ability. Trying to fit coils or a couple of washcloths into the column improved things a bit, but not enough to solve the whole cleaning problem. As a result, the “heads” were selected carelessly, and even despite the drop-by-drop selection, the necessary esters responsible for aroma were also removed along with harmful substances.
Due to the impossibility of concentrating the "heads" in the selection zone in large quantities due to the practically absent holding capacity, it was necessary to select them in excess, losing a significant part of the alcohol. The transition to the selection of the "body" by increasing the heating power instantly sent intermediate impurities accumulated in the pipe to the selection.
The situation was aggravated by the fact that during the selection of the "body" the separation fell to 2-3 plates and could not hold up the sivukh. When the temperature in the cube approached 90-92 °C, if they did not switch to the selection of “tails” in time, the remains of the fusel oil flew into the receiving tank, leaving only water in the “tails”.
Even in the best samples of moonshine obtained on film columns, the content of fusel oils is at least 1-2 thousand mg per liter, more often much more. Due to the design features of the film BC, the distillate turns out to be unbalanced - with a clear bias in the chemical composition towards fuselage.
The emergence of the modern brew column
The solution to the problem of cleaning from fusel oils matured quickly - you need to fill the drawer with a nozzle. As a result, the BK has turned into a mini RK (distillation column) with the same rules and equipment requirements. The differences remained only in the versatility of the design, which allows the use of BC for the distillation of mash. Also used is the traditional for BK selection by steam, although many distillers appreciated the convenience of liquid selection and installed it on their columns, while others began experiments with selection by steam to the dephlegmator.
Example of a beer column After that, the BC in the classic form of a film column with a selection of steam above the dephlegmator solemnly marched to the museum of the history of moonshine, where it took pride of place. You can object: "Full is for sale!". The answer is simple: you never know dealers and collectors of antiques who sell and bribe not only obsolete things, but also their fakes.
Requirements for a good mash column
In most cases, a modern BC has a column with a diameter of 40-50 mm and a height of 75 to 100 cm, as well as a cube of 20-30 liters, liquid extraction and automation. In general, this corresponds to the standards and requirements for the Republic of Kazakhstan, but the main thing remained for the beer column: the versatility of the design and the desire to obtain a well-purified distillate with the taste and aroma of the feedstock, which can be drunk immediately without a long correction-aging in oak barrels.
However, during operation, ordinary users had a problem: using standard rectification technologies during the distillation of mash, they received not the expected well-purified and fortified distillate, but dirty alcohol, which they called NDRF semi-contemptuously - under-rectified. It seemed that the evolution of the development of beer columns had reached a dead end.
Then BK fans began experiments on the use of low reflux numbers in the distillation of raw alcohol. Everything fell into place. Smaller volumes of still bulk and short sides, which do not allow pure alcohol to be obtained on the BC, have become a strong point for the production of distillate. The high side of the RK has a separating ability that is excessive for the distillate, cutting off not only the superfluous, but also the useful.
The low side of the BC made it possible to implement the technology of a balanced reduction in the concentration of all impurities in the product with the removal of some that are definitely not needed. This was facilitated by the use of larger nozzles. So, for 50 mm BC, SPN 4 x 4 x 0.28 is used instead of 3.5 x 3.5 x 0.25 in the Republic of Kazakhstan. For certain tasks, tray columns and copper rings as packings have proven themselves well, but this is a topic for a separate article.
How to work on the beer column
Beginners often complain that despite their best efforts, they end up with pure alcohol on the beer column, and not a tasty drink. There is no universal technology, since many of the nuances of distillation depend on the design of the apparatus, however, following the basic rules, you can make a fragrant and well-purified distillate on the BC.
1. BC and RK are devices that implement heat and mass transfer technologies, so the requirements for preparing equipment for operation are almost the same for them. In order to confidently control the reflux ratio during operation, you need: stable, controlled heating and cooling, as well as good thermal insulation of the cube and column.
2. Calculate the planned rate of "body" selection. We proceed from the fact that the reflux number should not exceed 2. For example, if the operating heating power for a 50 mm column is 1700 W, then approximately 4.93 x 1.7 = 8.3 liters of liquid per hour evaporate from the cube. We must take away a third, and return two-thirds with phlegm back to the column and cube. This means that the planned selection rate is 2.8 liters per hour, and the reflux ratio is (8.3 -2.8) / 2.8 = 2. Greater accuracy is not required.
3. A long and dull selection of “heads”, adopted during rectification, removes not only aldehydes, but also esters responsible for the aroma of the drink. Therefore, "heads" should be selected no more than 2-3% of the AC (absolute alcohol) in bulk. The rate should be approximately 25-300 ml/h (about 10% of the "body" withdrawal rate).
4. We set the starting speed of the “body” selection equal to the planned one (in our example, 2.8 l / h). And after the start of the selection, we adjust it so that the yield strength is 90-91% with a bulk strength of 40%.
No more speed change! By the end of the “body” selection, the speed will drop anyway, and the strength in the stream will decrease to 87-88% (with a residual strength of raw alcohol in a cube of 5%). The speed compared to rectification is enormous, but this is precisely what allows medium esters and a moderate portion of higher alcohols to pass into the receiving container. You need to finish the selection of the "body" at a bottom temperature of no higher than 95 ° C.
5. If we distill grain raw materials, then we select the “tails” fractionally (2-3 portions of 100-150 ml each) at a speed two to three times less than the starting one when selecting the “body”. "Tails" will go the next day for blending or for further processing in the Republic of Kazakhstan.
The main thing is not to be afraid of a high selection rate: if you underestimate it, then the output will no longer be a good distillate, but poorly purified alcohol, which is quite suitable for a barrel - impurities are not completely removed, but only “slightly combed”, freed from excess fusel oil and aldehydes.
If the goal is a distillate for consumption without long exposure, then you can experiment with adjusting the reflux ratio, remembering that the higher the reflux ratio, the greater the degree of purification and approximation to alcohol.
For the distillation of sugar raw materials, only the maximum purification from all impurities and the distillation technology adopted in the Republic of Kazakhstan are suitable. If the volume of the bulk does not exceed 15-20 volumes of the packing in the column, this packing of the SPN is of the size corresponding to the diameter of the column, and the column itself is at least 1 meter high, there are chances to get quite decent alcohol on the BC from raw sugar alcohol.
P.S. Thanks for preparing the material for the article to the user from our forum.
This is a column-type moonshine still (distiller), which is used to obtain “under-rectified (strong, but not up to 96.6% alcohol strength). Sometimes it is confused with or column. It differs from rectification by the absence of a long tsarga, which together with allows you to get the purest product.
This is a great option for those moonshiners who not ready to spend big money to the rectifier, but want to drink moonshine of decent quality. Film designs are worthy of the price and are very common in specialized stores. We offer to study its device and get acquainted with the principles of operation.
The film, mash and reinforcing column are the same in design (although they have different capabilities). It consists of a drawer and a refrigerator.
A film column can be transformed into a distillation column only if the connections are made on the clamps. It needs to be increased in size by adding panchenkov's drawers and nozzles. But initially its power is not enough to produce the purest alcohol of maximum strength at the output.
This is a good moonshine still, which allows you to get strong moonshine of very good quality (higher than that of a classic distiller).
Due to incomplete purification, the product is obtained slightly fragrant and with a specific taste. It fully opens when diluted with water to a classic 40% strength.
It's at the same time good and bad: you can make chacha or with an interesting taste, but harmful impurities will remain with it. Therefore, if you like delicious strong drinks, then the film version is very worthy for you. If you prefer ordinary vodka (roughly speaking), then give preference to a distillation column.
How to work on it
To get a more or less normal product, you will need to make double distillation and during the second time select heads very accurately. This is the whole secret of the success of working on such equipment.
Step by step it looks like this:
The shell-and-tube dephlegmator is the best. But usually they put a shirt in such equipment.
- We distill the mash for the first time without using a dephlegmator at maximum power.
- My distiller. Many do not clean anything, but we prefer to spend an extra 15 minutes and do it.
- We begin to heat our raw alcohol. We immediately turn on the reflux condenser and wait for the temperature in the cube to be 80-85 degrees. After that, we reduce the heat and wait another 15 minutes until the fractions stabilize as much as possible in the tsar.
- Gradually reduce the water supply to the reflux condenser, wait for drip selection from our product. Focus on the smell of acetone. As soon as the moonshine becomes adequate in smell, change the receiving container and continue to select the body.
- Somewhere, starting with a rise in temperature to 92 degrees, they will begin to drip. They can be collected in a separate container, or you can just finish the distillation.
- We dilute the product to a strength of 40% and let it brew for several days.
Many turn on the reflux condenser after the distillate starts to drip (for economy purposes).
We prefer immediately give a little pressure, so as not to miss an extra product and check the operation of the cooler. If something suddenly leaks, it is better to foresee it immediately, and not in the selection process.
What can be done to increase the strength and purity of moonshine
There are a number of subtleties that are important to understand and, if necessary, use.
Nozzle Panchenkova in any case will not hurt.
- If the device is made on clamp connections, then add one or two more drawers, stuff Panchenkov's nozzles into them and increase the strength of the moonshine to 96.6% strength. It is possible to convert your distiller to a distillation column, but the diameter of the main pipe must be at least 1.5 inches (38 mm), otherwise there is not much point in increasing the height.
- The slower the selection, the more accurately you select fractions. At high speed, the body of the product will fall along with the heads, and the tails along with the body. To clearly select what you need, increase the water supply to the reflux condenser and select everything slowly.
- Check the dephlegmator beforehand so you don't screw up during the distillation. If something suddenly leaks or the hose comes off the fitting, then a slight panic can lead to sad consequences. Allocate 50 rubles from the budget for water and apply pressure in advance, this will save you from many psychological problems.
General advice: do not hurry.
If the first distillation still requires an accelerated pace, so that less harmful impurities are released during cooking, then during the second it makes no sense.
To calculate fractions, I use the work of more experienced colleagues and my own practical experience.
When selecting heads, I focus on the standard of 10% of absolute alcohol. But the previous experience of driving exactly rice mashes testified that after the selection of 5% AS, there was a SAM without heads. I put into account another 2% for force majeure situations. Details on fractions, in the table below.
Second (fractional) stage
1. Acceleration of the column at the maximum. I reduced the heating power after reaching a temperature of about 75-80 degrees in the tank.
2. At 75 degrees in the tank, turned on the cooling (water supply to the refrigerator)
3. Controlling the temperature in the refrigerator and observing the return of phlegm to the column through the diopter, I set the supplied heating power (for me it is about 1/3 of the maximum power)
during "rectification", it is advisable to keep the water temperature (at the outlet of the refrigerator) in the region of 35-45 degrees, since with strong cooling of the phlegm, part of the nozzle part is "lost" due to the fact that the cold phlegm until it is heated and enters into heat and mass transfer, more than necessary rolls down the nozzle. In addition, the likelihood of liquid plugs (choke) increases.
4. He let the column work for himself (within an hour)
5. Began drop-by-drop selection of goals. The volume of goals turned out to be higher than the calculated indicator. I took it until the smell of chymosa disappeared in the selection.
6. After picking the heads, he brought the power supplied to about 50% of the maximum and took the body until the bitterness characteristic of the tail fractions began to appear in Sam.
7. I did not take tails.
Intermediate indicators and totals are presented in the table below.
