The production of vodka at home is now quite common, if not more – profitable. Many people also motivate this fact by the fact that there is nothing better than “their own” vodka made with their own hands from natural products.
Many prefer vodka created at home, popularly called simply moonshine.
And what’s wrong with that? Actually, vodka after all was prepared since ancient times, and as is known, then there were no distilleries.
For cooking vodka at home, you need a vacuum cooker. In our time, you can buy both its production analogue, and make it by hand.
I’ll tell you about the device of common types of vacuum cookers of vodka.
When using the simplest devices of vacuum cooking of vodka, the resulting product produces impurities of fusel oils and increases the difficulty of controlling the boiling point of the brew. Therefore, experienced distillers resort to the help of more complex designs equipped with various filters and measuring devices.
The more advanced apparatus includes the following components: a tank filled with less than half the brag, a funnel, connecting plates, a cone fridge, a tube, a heat-resistant hose and a vodka collection.
In the tank, just above its half, an opening is made into which a tube is inserted and reinforced with a cut thermo-resistant hose. One end of the tube is displayed on the vodka collection (the neck of the bottle or jar), and the second – into the place where the steel funnel is inserted – inside the tank at an angle of 25-45 degrees relative to its base.
The fridge-cone, which is a cone-shaped stainless steel tank and having two short tubular branches at its base, is soldered to the funnel by means of connecting plates, filled with cold water and put instead of the lid on the tank. Then the assembled apparatus is mounted on the burner.
The heated alcohol-containing liquid gradually begins to evaporate, condense on the fridge-cone and then already along it drain into the funnel, from where it eventually enters the collection. Both branches on the “refrigerator” are designed to move the running water inside it to increase the efficiency of this unit.
The following distillation device differs somewhat from other types of constructions of apparatuses for vacuum cooking of vodka.
Two glass jars of different volume (3 and 10 liters) are set a short distance from each other. Filled with a half-brave large jar placed on stands in a basin of water and closed with a sealed rubber stopper, one hole of whichinsert a thermometer, and in another – a connecting tube.
Another, a small jar is also closed with a stopper with two holes, but in one of them a second end of the connecting tube is inserted almost to the bottom of the jar, and from the other a separate tube filled with water, a basin, with which the internal pressure in The “refrigerator” will be leveled.
A small pot is turned over and placed in a sink under a stream of cold water. Taz with a large jar put on fire.
All the evaporating alcohol-containing elements through the connecting tube enter a small refrigerator can and, condensing on the walls of the vessel, flow down to the plug. Not having time to condense the fumes will be captured by water in the basin and dissolved in it.
This is done so that the liquid accumulated in the additional vessel can be added to the barge for the next distillation, which will significantly improve the quality of the extracted product.
The device with additional capacity provides a high-quality cleaning of the product from impurities and increases the concentration of the obtained alcohol up to 75%. An additional container with water heated to 80 degrees by water is installed on the burner, between the tank with a brag and a refrigerator with a coil. They are connected to the tightly fixed outlet connectors. But in addition this capacity, as well as the tank, is recommended to be equipped with a thermometer before installation.
The refrigerator is made of stainless steel in the form of a cube with two nozzles of the same material removed from it. Here is placed the coil, for the exit of the tubes of which additional holes are made on different sides of the cube.
Through the refrigerator, running water is constantly running (which increases the efficiency of the machine), and the coil on both sides is connected by sleeves of heat-resistant rubber (hose) with a tube of additional capacity and leading to the collection of the finished product by tap.
As a result of the transmission of mixed vapors through a heated aqueous medium, it is possible to separate the alcohol pairs, which then pass through cooling and condensation in the refrigerator and flowing into the collector, from the water vapor. Once condensed, they remain in extra capacity. This remaining liquid after the distillation should be drained into the tank and overtaken again.
For beginners in this matter, in our chapter, the most common way of preparing vodka at home is suggested. Let’s talk about the process of cooking vodka.
It begins, as is known, with the routing of yeast and their connection with the juice. When
Preparation of moonshine often uses ordinary bread yeast.
All components necessary for the manufacture of moonshine are a common union of chemical elements – yeast, water and sugar – in the following proportions: 1 kg of sugar, 3 liters of water, 100 g of yeast. Experts-distillers know that a mixture of all these products is called a brag. So, all of the above products are poured into a container (bucket), cover tightly with a lid, and braga is infused for 7 days.
Fermentation is a kind of process in which all the sugar contained in the original product is converted into a mixture of ethyl alcohol, carbon dioxide and water with various acids and fusel oils formed over time in their composition.
In order to produce a “qualitative” raw material, it is necessary to create certain conditions for it: to monitor its constituent mass in a timely manner, to mix it depending on the consistency and time of sludge, maintain a constant temperature and observe the chemical reaction that is taking place.
The rate of fermentation of the raw product depends on the formation of alcohol concentrating in it at an average temperature of plus 20-25 degrees.
Braga can be made from yeast cooked at home. From the depths of the centuries, several recipes for the preparation of domestic yeast have come down to us:
1. It is necessary to mix 1 cup of flour with a glass of warm water, put for 5-6 hours.
Then add 1 glass of beer and 1 tbsp. l. sugar, stir well and put in a warm place.
2. Dry hops (or malts) should be poured with a double amount of hot water and boiled until the amount of liquid is reduced by half. Warm the decoction and add each glass, stirring, 1 tbsp. l. sugar and 0.5 cups of flour. The resulting mass is covered with a clean cloth and put in a warm place for 2-3 days. And when the yeast is ready, clog and keep closed in a cool place.
3. Take 100-200 grams of raisins, rinse it with warm water, put in a milk bottle, pour water at room temperature. Then add a little sugar, tie in a few layers of gauze or a clean linen cloth and put in a warm place. On the 4th-5th day, fermentation will begin.
Domestic vodka is nothing more than chilled pairs of ethyl alcohol,
They are released during the heating and boiling of the raw material prepared beforehand for its production – brags.
The whole process of the origin of vodka can be described in two words: when heated, braga begins to release alcohol-containing vapors, which are then cooled with a special device, condense with water and flow out as ready-made liquid into the collection vessel, after having undergone natural purification.
So, after the braga has been brewed, it is poured into a special container (tank) of the vacuum cooker, the container is put on the fire, a “refrigerator” (cooling apparatus) is connected to it, and through the “refrigerator” – to the tap with cold water.
When the brew is boiling, the vapors are cooled in a “refrigeration” apparatus and, together with it, are fed through tubes into a special drain tank. This is home made vodka fortress from 70 to 80 degrees. After this process, you can distill the vodka again, filter, etc.
Distillers have a lot of different “secrets” and ways of making “home-made vodka”. They reluctantly share them with each other, but I still managed to collect some general advice for those who are going to prepare vodka at home. To find out if the braga is ready, you need to light it near the container in which it is located, a match. If the match does not burn, the leaven is not yet ready, and if it is brightly lit, you can start making vodka.
The main condition – do not need to overheat the barge, because the dishes can explode or the liquid will leak over the edge. The simplest version is a three-liter can, twisted with a metal lid with two holes in it. If the berg is overheated, it will flow into the jar without getting into the vodka.
To the leaven during the distillation did not escape to vodka, you can add to it 0.5 liters of fresh milk or 2 tablespoons of oil. In the starter for a pleasant smell and color, you can throw the root of a boar, red pepper or mint.
The waste of the brag obtained can not be poured out, but add components for a new starter. Strong distillers note that the quality of this vodka is always better.
If the leaven is prepared on flavored water, you can put any herbs in a dry cell, then the vodka will not have a specific smell.
Each distiller differently increases the quality and strength of its vodka, adhering to the important rule: the more transparent the vodka, the stronger it is.
The raw material for making “home-made vodka” can be both sugar and starch products. But still the ideal product is sugar. You can also use sweets, syrups, cookies, jams, corn, peas, baked bread.
There are several ways to increase the “strength” and transparency
1 way. It is necessary to add to the brew pre-soaked peas and insist it already in this composition.
2 way. In the brew is added crushed cooked with peel potatoes and infused.
3 way. It is best to add sprouted wheat to the brew. Vodka, obtained from such a brag, is the strongest and most transparent (vodka of high quality).
4 way. In the brew dry crusts of black bread are added, and then brega is insisted.
5 way. In the brew you can add the remains of apples (cores).
6 way. In the brew is added watermelon flesh (no crusts and bones). Depending on how sweet the watermelon is, the addition of sugar to the brew is regulated (if the watermelon is sweet – less sugar, if not very sweet – the sugar rate or slightly less).
I repeat: the purest and strongest vodka is obtained from braga, infused on sprouted wheat.
Video about home cooking vodka