Selecting heads, bodies and tails in moonshine: short and sweet

Separation of the distillate into fractions is an important stage of the distillation process in moonshine making, which allows you to get pure and safe alcohol.

Fractional distillation is mandatory if you want to make high-quality moonshine without fusel oils and other harmful impurities.

A thermometer is useful for qualitative fractionation.

Description of the fractions

1. Heads

   This fraction is also known as "fermenter" or "fermenter". It contains the most light and volatile compounds, such as esters, acetone, aldehydes and methyl alcohol. Heads have an unpleasant odor and taste and may also contain toxic substances. They are not intended for consumption and are usually discarded or used for technical purposes. Approximate number of heads: 10-15% of the total distillate volume.

2. Body

   The main part of the distillate, which is called the "heart" of moonshine. This fraction contains alcohol and water and is the most suitable for consumption. Despite this, it can also contain small amounts of impurities. To improve the quality of the moonshine body, you can use purification methods.

3. Tails

   The tails are the last fraction of the distillate, which contains fusel oils and heavier compounds such as ethyl alcohol. Tails have a cloudy appearance and an unpleasant odor and taste. They are usually not recommended for ingestion and can only be used to strengthen the degree of another batch of brew. The beginning of tail separation is considered to be a drop in temperature to 35-40%. If you do not plan to use the tails, it is better to complete the distillation after collecting the body. To reduce the strength of moonshine, it is better to use pure water rather than dilute it with tailings.

Selection process

The distillation of moonshine begins with intensive heating of the mash, closely monitoring the thermometer readings. After reaching a temperature of about 63°C, the selection of heads begins, which continues until a temperature of about 67°C. The heads are taken off dropwise to avoid too many impurities. Approximate number of heads: 10-15% of the total distillate volume. If you don't have a thermometer, you can use a formula based on the amount of sugar in the mash.

After separating the heads, the heating intensity is slightly reduced. The "body" of the moonshine begins at a temperature of about 72-74°C, and the active release of distillate continues until a temperature of about 78°C. Then the selection of the "heart" begins, which ends at a temperature of around 85°C.

Then proceed to the separation of the tails and complete the distillation process. In addition to temperature, you can focus on strength to determine the end of the tailings selection. If you do not plan to use the tails, you can finish the distillation after collecting the "body". To reduce the strength of moonshine, you should use clean water, not tails.

Update: 02.10.2023

Category: Vodka an Moonshine