Odorless brew: recipes and tips from a professional
Each specialist has his own secret to purifying an alcohol-containing drink. The most common of these are: adding milk, manganese, using technical filters, re-distillation, activated carbon, and others.
All of the above methods give the effect that oils and other mixtures in the drink are eliminated from the liquid, thus solving the problem with an unpleasant odor and cloudy appearance.
Tips from a professional
Experienced moonshiners claim that beginners make an unmeasurable number of mistakes when making brag. Here are some of them:
Use quality raw materials at all stages.
Potatoes or pure sugar are most suitable for odorless moonshine.
Keep your workplace clean.
Do not use plastic containers for brew and for anything alcohol-containing.
Try to monitor the quality of water for your distillates. Spring water is the best choice.
Make sure that the brew does not sour. If a characteristic odor appears, immediately add sugar and yeast.
Inept adherence to the distillation technology is a typical cause, as beginners are more concerned with experimenting than following instructions.
The decanting stage is mandatory for all types of brews, both fruit and purely sugar.
Check the moonshine still for malfunctions before starting distillation.
Use charcoal. This is a substance that purifies the contents of the brag. Charcoal removes various organic compounds, ammonia residues and other unnecessary elements from the drink. The only thing you need to understand is that it is not recommended to overdo it with coal. An excess of coal in the brew not only eliminates unpleasant odors, but also neutralizes the natural taste of alcohol. The result is a tasteless drink.
To achieve high product quality and odor removal, you need to use only fractional distillation in two stages.
Make the drink rectified. Rectification is the process by which foreign impurities are separated from alcohol. Alcohol, which is a rectifier, is nothing more than homemade vodka without taste and aroma. The alcohol content in such a drink is about 96%.
If the odor remains, freezing will help. Raw alcohol must be frozen. Only oils will freeze, and a pure product will remain in the container.
Another way is to add potassium permanganate to raw alcohol. Proportion of 1 g per 1 liter of alcohol. The potassium permanganate should be stirred well and wait until the precipitate falls out. Then strain the alcohol.
Odorless brew recipes #1
Fill the distillation vessel with the brew.
Heat the product to 75 degrees. After heating, reduce the heat.
When the first drop falls, check the temperature of the brew and memorize it (or better yet, write it down).
Temperature control is very important. The distilled liquid should be poked at least three times per second. In some cases, the brew pours in a thin stream. Make sure that the thickness of the jet is not wider than a gypsy needle.
The temperature should be measured regularly. The correct indicator is no more than 30 degrees. If the temperature has increased, you need to increase the supply of cool water in the tube.
If you want to get a high-quality odorless brew as a result, do not forget to separate it fractionally.
Odorless brew recipes #2
The basis of the second recipe is soda.
Take baking soda (12-15 g per liter of mash).
Add soda to the drink and stir. The liquid should "stand" for at least half an hour.
After settling the brew, stir the contents again and leave the drink for 12-15 hours.
After the time has elapsed, pour off the top layer, it is not suitable for consumption.
Remove sediment from the bottom.
The recipe with soda is quite budgetary, but you will have to spend a lot of time using it.
Less common methods of getting rid of the odor of braga - the use of birch and violet.
The first method is characterized by placing birch charcoal in a gauze cloth through which brew is passed.
The second is by infusing the drink on violet roots. After two weeks, the brew loses its odor and unpleasant taste.
Update: 21.04.2018
Category: Vodka an Moonshine