The little adviser
 of the distiller!

Basic knowledge of the distiller

The  fermented liquid, although mash mentioned, consists mainly of water and alcohol.
By alcohol we  understand drinking alcohol or also ethanol mentioned.

1. Water simmers under  normal conditions with 100C = 212F
2. Alcohol simmers with 78,3C = 173F
3. Ethyl acetates, acetaldehyde and Methylakohol simmers between 21 - 77C = 70 - 170F.
4. High-per cent alcohols are: Amylalcohol, butyl-alcohol, propyl alcohol etc.. and simmer
     with 87 to 95C = 180 to 203F.

Importantly: pH value
           - outline neutrally 7 pH
           - sour = 0 to 6.5 pH
           - basic = 7.5 to 14 pH
               best pH value for the fermentation = 3 pH
               best pH value for the distillatation = 8 pH -
Further information is to be found: click here!

 

Distilling

The liquid of the mash is burned 1 or 2 times, this process calls  also distiling.

If one burns only 1 time, then the boiling point must be kept by 78 C and
distillation runs then slowly and needs time.
With only one distillation the advance = first rund or head,
central run = middle run and
wake = last run or tail are directly separated.
The central run is continued to process and the head is away-poured.

If the liquid  is 2 times to be burned = distilled, then you do not need to watch  temperature the first
time of burne and only approx. 2 hours are needed. One calls this burne also rough  fire or stripping.
The distillate is caught and diluted with soft water.

With the 2nd distillation must be kept the boiling temperature exactly at 78C. One calls this  fine fire.

With the 2nd distillation the head, central run and tail are separated now.

The central run is continued to process and the advance is away-poured.
The tail must be treated with activated carbon, so that the  unwanted taste and the
smell parts are removed. -
Further information is to be found: click here!


Dilute the alcohol on drinking strength

For diluting the alcohol on drinking strength only soft water = without  calcium or magnesium.
Calcium and magnesium are in the water in  such a way cause this a turbidity.

As a precaution a test is to be therefore  always made before diluting.
 
Tastes or if the tap water smells for example after  chlorine, then it is not to be used for diluting .
The way out is: Spring waters  from primary rock = best possibility and good taste,
or distilled water or distill-water  . Test, see above!

The water is as important as for the beer for the most important good taste and for a clear liquid!
 
If the water quality is clarified, then you have to determine and note  the alcohol content of the central
run  with an alcoholmeter
.
If that displays alcoholmeter for  example to
                   80% volume and if the distillate is to be diluted to 45%, 
then one checks in the table and sees 81.3 litres on 100 litres alcohol.

With10 litres alcohol:
Thus one needs soft water of  8.13 litres   to  receive around 45% .

Control with the alcoholmeter the drinking strength and note it.
 


Water

1. The water must be always fresh and clean. Spring waters or rain water boiled as a precaution!
2. The water must at least 24 hours in the same space  and must have always the same temperature as the
           distillate.
3. Always  pour the water to the distillate in small quantities. Constantly agitate!
           With  to fast addition of the water also soft water can cause turbidity!
4. Professionals add like 3. the water only to approx. 53% volume! Starting from  this strength
           only drop by drop. Check with alcoholmeter! Constant agitating  do not forget!
5. From the quite slow dilution a turbidity almost never results! 
6. After that all water is admitted the adjusted drinking strength with the  alcoholmeter is
           determined and noted.

 

 

Turbidity

If it came nevertheless to a turbidity, then one provides the lowered  distillate for at least 12 hours into
the refrigerator. If the distillate is clear, then one filters the liquid carefully with a filter and a funnel.


Activated carbon

Activated carbon manufactured out: Wood, coconut, Antrazit coal, peat, bone, cores etc..

The activated carbon manufactured for many types would separate applications in industry and household.
Not with each
activated carbon alcohol can be cleaned!

For the alcohol cleaning the activated carbon  must be clean, to. be without chemical additions and without
pollution. Also  the pore size plays a quite crucial role!

The pore size must be mainly 1 Nm = small pores and
1 to 25 Nm pore size = middle pores.
The large pore size =  greater 25 Nm is not suitable for alcohol !

The by-products with their different molecules are differently absorbed depending upon
the size of the small and middle pores. 

For a good Absorbtion the room temperature of 20C = 68F is most effective!

For  the Absorbtion of the by-products one uses a pipe made of plastic or high-grade steel.
The end is locked with 3 filter-papers and fastened with a hose clamp.
The  prepared activated carbon is in-poured, the alcohol is diluted beforehand on 45% volume. 
Than let the alcohol through = for filtration  . This occurs slowly and massively.
On the way over the activated carbon the by-products are sucked in physically 
and chemically and held back in the pores.

Only one activated carbon, which has all characteristics, the by-products from the alcohol
to absorb is suitable  for the alcohol production.

There are many products, but only few are actually suitable for the Absorbtion for the by-products such as
Fuseloele, Methylakohol, Amylakohol etc..
Only branded articles with continuous quality can fulfill these  requirements!
Some are to be called here and probably are the best on the  market:
Vodkasorb and Prestige Sorb.